so begins the diary of my next extended cooking experiment...

On February 23, 2015 we had a small kitchen fire which will require a new kitchen floor, cleaning, priming/painting and the replacement of my electric range. As the process plays out we are deciding if this is the point in time we hook up to natural gas. That being said, we will be without a range for a much longer time than expected.

I am someone who tries to cook dinner for my family most nights, so begins my journey of getting dinner on the table without the use of the range.

Garbage... don't be hatin', and don't let the picture fool you.

Garbage is a favorite in my house... Polish in origin, with many possibilities. The main players in this dish are cabbage, onions, garlic, celery or no, potatoes or not and some kind of protein. I have made this with browned hamburg, ground turkey, many different varieties of sausages, ham, kielbasa, bacon and salt pork or fat back.

Garbage is also versatile because you can make as little or as much as you want... great for a small or large crowd. Garbage can be made stove top or in a crock pot cooked for about a half day but I would suggest you start it stove top to the point of wilting the cabbage a little before adding to a crock pot set to low for 4 hours. I have found that if you saute the onions, celery and garlic  on the stove top first the end flavor of any crock pot meal is better.

GARBAGE

1-2 lb meat of choice
2-3 medium to large onions cut in half and sliced
1-2 head of cabbage sliced in half, cored and sliced about 1/2 inch thick
4-5 cloves garlic crushed (I use much more)
olive oil
salt
pepper
1-2 bay leaf

herbs and spices of choice (I use garlic and onion powder, basil, oregano and a little dill)

to be continued and corrected... a work in progress.

Quinoa Burgers with Tzatzki Sauce

This was a surprise hit in my house, I was sure they would all hate it; but I went with it anyway.

Quinoa, pronounced "kinwa" is a species of goosefoot (a perennial or annual herbaceous plant that sets to flower). Quinoa is a grain-like crop grown for its seeds. Quinoa is not a true grain, it is not related to the grass family. Quinoa is more closely related to tumble weeds, spinach and beets; it is actually an edible seed.

Quinoa was first cultivated as a food source for humans about 3000 to 4000 years ago in the Andean region of Bolivia, Columbia, Peru, and Ecuador. Quinoa however was cultivated about 5000 to 7000 years ago as a food source for herding animals.

Once harvested the seeds need processing, their bitter tasting outer shell needs to be removed. Quinoa is usually cooked in the same manner as rice and it can be used in a wide range of recipes. The leaves of quinoa are also edible but their retail availability is limited.

Quinoa was an important food source for the pre-Columbian Andean people. Today people appreciate quinoa for its nutritional value; it is considered a super-food. Quinoa is 14% protein by mass, not quite as much as legumes and beans. Quinoa is a complete protein high in fiber, magnesium, phosphorus and iron. Quinoa is a good source of calcium making it useful to Vegans, Vegetarians and people who are lactose intolerant.

QUINOA BURGER WITH TZATZIKI SAUCE

Burgers:

2  c cooked quinoa (see below for cooking instructions)

3/4 c shredded cheddar or cheese of your choice

1/2 c cottage cheese (I prefer low fat)

1 medium carrot, finely grated

3 eggs

3 T flour

2 green onions, including white parts

1/4 t black pepper

1/4 t ground cumin

1/8 t salt

1/8 t garlic powder

Olive oil for frying

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To cook quinoa for the above recipe:

1 c uncooked quinoa
2 c water
1/2 t salt
put ingredients in a pot, bring to biol, lower to simmer, cover and cook till done; about 20-25 minutes. 

Tzatziki Sauce:
1 c Greek yogurt or drain 1 c low fat yogurt
1/2-1 c shredded cucumber
1 T garlic powder
2 t onion powder
2-3 t dry dill weed
salt and pepper

Combine all burger ingredients in a bowl and shape into burgers and place in a hot oiled pan. Try to only flip once, wait till first side is golden and then gently flip and continue to cook until second side is golden. Serve with tzatziki sauce, with or without a roll, lettuce and tomatoes.

Creamy Chicken Soup

This is a riff on my crock pot zuppa toscana. I have to say the creamy flavor of the broth would lend well to a multitude of different ingredients. I may try a vegetarian version at some point.

Soup is one of my favorite things to make for dinner; add a salad and or bread and you are dome... better yet, toss it all in the crock pot in the morning and dinner is waiting for you. Soups usually lend well to crock pot cooking.

 

 CREAMY CHICKEN SOUP

1-1 1/2 lb boneless/skinless chicken breast (I start with frozen)

4 c chicken broth

4 c water

2-3 carrots, sliced thin

2-3 stalk celery sliced thin

1 medium onion chopped on the smaller side

3-4 clove garlic, chopped, grated or crushed

1-2 bay leaves

1-2 t ground sage

1-2 t dry parsley

1 t black pepper

1 t dry thyme

1 t dry basil

1 t dry oregano

1 t dry dill weed

pinch or 2 of nutmeg

1T garlic powder or to taste

1T onion powder or to taste

2 chicken bouillon cube

2-4 T flour

chopped fresh parsley as garnish 

1-1 1/2 lb greens chopped, such as kale, spinach, chard

1 pint heavy cream (next time I am trying fat free half and half)

Lentil Soup

Lentil soup is one of my favorite winter meals, it's easy to make, hearty, delicious and healthy.  Lentil soup can easily be made vegetarian, stove top or in a crock pot or pressure cooker.

With 30% of the calories in lentils coming from protein, lentils have the third highest protein content, after soy beans and hemp. Lentils contain essential amino acids, and are an essential, inexpensive source of protein in many parts of the country. Lentils are also a good source of fiber, potassium, folate, phosphorous, iron and other vitamins and minerals.

LENTIL SOUP

28 oz can or fresh tomatoes, chopped or whole, break up the whole tomatoes by hand

sausage, about 12 oz. chopped such as kielbasa, sweet and/or hot Italian, chorizo, or andouille

1 1/2 c dry lentils

4 c beef, chicken or vegetable broth

4 c water

2 beef, chicken or vegetable bouillon cube

2-3 carrots, sliced thin

2-3 stalk celery sliced thin

1 medium onion chopped on the smaller side

3-4 clove garlic, chopped, grated or crushed

1-1 1/2 lb greens chopped, such as kale, spinach, chard

1-2 bay leaves

1-2 t ground sage

1 t black pepper

1 t dry thyme

1 t dry basil

1 t dry oregano

1T garlic powder or to taste

1T onion powder or to taste

chopped fresh parsley as garnish

I prefer the crock pot method, it's pretty much  dump it all in the crock pot, set to high and cook at least 9 hours. As a personal preference I sweat the onions, celery, carrots and chopped garlic stove top before I add them to the crock pot. I add the herbs and spices at the end of this process to get a little heat on them to wake their flavors up a little.

If cooking this by stove top, it would probably take about an hour of cooking on medium heat, following the process mentioned above, adding the chopped sausage after the vegetables, once heated through, add all other ingredients and cook. Since I have not used a pressure cooker as of yet I can not speak to the cooking time.

Crock-pot Polenta

The answer to the age old question of "What's for dinner?" Usually starts a week or two in advance.I am forever seeking out new recipes... whether I come by the recipe by a favorite website, a show on TV, a cookbook or just a brainstorm from within; at some point during each and every day I am thinking about cooking food.

That said...

If I were one to stick to a plan we would be having Honey Garlic Chicken tonight instead of chicken, salad and polenta. I have never served my family polenta, so tonight is as good of a day as any to try it out on them. As good of a night as any other.

Polenta is finely or coarsely ground maize (corn) used as a food source, Italian in origin. Ploenta is made into a soft consistency by cooking with liquids such as water, milk or stock. Polenta may be combined with other ingredients such as cheese, butter, cream and herbs and spices.

Once the polenta has been boiled it can be eaten as a soft mush, or placed in a lined pan and let to solidify. Once the polenta is solid, it can be cut and may be baked, fried or grilled, it may also be served cold.

The polenta of today is derived from earlier forms of grain mush known as gruel or porridge. Earlier grain mushes were made from grains such as chestnut, chick peas, farro, millet and spelt. Corn wasn't introduced to the Old World till the 16th Century.

Corn has always been considered a peasant food. Traditional ways of eating polenta would be eaten with a salted fish such as herring or anchovies. Polenta may be used as a side dish served as simply with salt and pepper or addition of cheeses, herbs, spices and cream and butter. Solidified polenta can be served on it's own or as a base for variety of possibilities from meats to jams,or  sauces, mushrooms, vegetables, salads and more.

CROCK POT POLENTA

7-8 c boiling water
1-2 T butter or oil
1-1 1/2 t salt
 2 c fine or coarse corn meal
OPTIONAL: cream, cheese, herbs, spices, vegetable beef/chicken/vegetable stock.

Combine first 3 ingredients in crock pot. While stirring, very slowly add the corn meal; if you add it too fast you will get lumpy polenta. Cover your crock pot and cook on high for one hour. After one hour lower temperature to low and remove cover, stir very well. Leave cover off and stir about once and hour. Cook polenta for 6-8 hours till the consistence is thick and creamy.

HINT: I prefer my polenta made with milk or stock so in this case I added powder milk to the crock pot with the hot water, no scorched milk this way.

This is another keeper recipe. The above recipe made about 2.5-3 quarts of polenta, I will try halving the recipe next time. I did pour some of the warm polenta into a small cookie sheet, I plan on eating it for breakfast with some fresh fruit on top.

Last Saturday I tried Chocolate Cake in the crock pot for the first time. I had my doubts that it would work, but like I say, I am always up for an experiment.

 I searched the internet and there seemed to be one recipe out there so I decided to try it out. The cake did take the full 6+ hours on low to cook, but it was worth the wait. The cake was very moist and was actually better the next day eating it from the refrigerator.

 

CROCK POT CHOCOLATE CAKE

1 box chocolate cake mix

1 box chocolate pudding (original recipe asked for instant, I used the cook style)

8 oz sour cream or plain yogurt

1 c chocolate chips (optional)

1 c water

3/4 c oil

4 eggs

mix all ingredients in a bowl and put in a crock pot sprayed with "Pam" cook on high for 3-4 hours and on low for 6-8 hours.

I microwaved a tub of vanilla frosting for about 20 seconds and spread it over the warm cake... next time I would only use half, the cake is rich enough without the extra fat and calories. 

*****

I've been wanting to bring a little something to share with the ladies at work... I have a cake I make with a box of white or yellow cake, and I follow the directions on the box but I replace the water with a can of crushed pineapples. I put it in a greased 9x13 pan and bake till cooked through. I top it with the microwaved frosting while the cake is still warm. The cake is always a hit, it's very popular when I make it and there are never leftovers. That is saying a lot because I am not what one would call a baker.

So, a sure fire way to cross off Day 16 of my 30 Day Crock Pot Challenge and Day 2 of One Year of Crock Potting even before I get up in the morning. I am jumping at the chance.

Taking what I learned from the chocolate cake and what I know of my pineapple cake I combine the two recipes and am hoping for the best.

CROCK POT PINEAPPLE CAKE

1 box white or yellow cake mix

1 box vanilla pudding

8 oz sour cream or plain yogurt

1 20 oz can crushed pineapple

3/4 c oil (I used 1/2 oil and 1/2 applesauce)

4 eggs (I used 3)

mix all ingredients in a bowl and put in a crock pot sprayed with "Pam" cook on high for 3-4 hours and on low for 6-8 hours.

 microwaved a tub of vanilla frosting for about 20 seconds and spread half of the frosting it over the warm cake.

Let's just say this is a partial flop, the taste is there but the texture is more like pudding than cake... the family gets to eat the good parts and I get to go back to the drawing board... I will try this recipe again with the full amount of eggs and oil.