Based on the recipe found here.
Crock Pot Pasta
1 lb. Italian sausage
20 oz. frozen ravioli or tortellini
1 bag fresh spinach
32 oz. chicken broth
2 cans diced Italian tomatoes
8 oz. cream cheese
Grated Parmesan Cheese
Take the cream cheese out of the fridge, and let it sit while browning sausage. Add the sausage, pasta and spinach to slow cooker. Pour the tomatoes and broth over the top. Add cream cheese to the slow cooker in chunks. Stir ingredients to distribute evenly, covering the pasta with broth. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. Leave the lid off longer if it needs additional thickening time, stirring occasionally.
2.3.19
Lime Trifle
Based on recipe found here.
LIME TRIFLE
1 (14-oz) can sweetened condensed milk
1 (12-oz) can evaporated milk
3 limes, juiced
1 lime, zested
1 (5.5-ounce) package Maria crackers, or 1 (4.8-ounce) package graham crackers
1 lime, for garnish, optional
Blend the condensed milk, evaporated milk and lime juice in a blender until smooth. Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight. To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.
Panzanella
Based on the recipe found here.
PANZANELLA
1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium red onion
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
Pepper, to taste
1/2 c. thinly sliced basil
Slice the bread into 1-inch cubes. Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.
Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.
Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a small bowl and whisk to combine.
Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine. Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed. Just before serving, stir in the basil. This salad is best eaten the day it's made.
PANZANELLA
1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium red onion
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
Pepper, to taste
1/2 c. thinly sliced basil
Slice the bread into 1-inch cubes. Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.
Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.
Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a small bowl and whisk to combine.
Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine. Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed. Just before serving, stir in the basil. This salad is best eaten the day it's made.
Cruciferous Salad
Based on the recipe found here.
CRUCIFEROUS SALAD
Salad
1 10-ounce package of Trader Joe's Cruciferous Crunch Blend, or any crunchy salad blend
1/3 c. grated parmesan cheese
Dressing
1/4 c. olive oil
Juice of one lemon
1 Tbsp. dijon mustard
Salt and pepper to taste
Whisk together all dressing ingredients thoroughly until well combined. Place Trader Joe's Cruciferous Crunch Blend in a large salad bowl, top with grated parmesan cheese and combine with dressing.
CRUCIFEROUS SALAD
Salad
1 10-ounce package of Trader Joe's Cruciferous Crunch Blend, or any crunchy salad blend
1/3 c. grated parmesan cheese
Dressing
1/4 c. olive oil
Juice of one lemon
1 Tbsp. dijon mustard
Salt and pepper to taste
Whisk together all dressing ingredients thoroughly until well combined. Place Trader Joe's Cruciferous Crunch Blend in a large salad bowl, top with grated parmesan cheese and combine with dressing.
Giada's House Soup
Based on the recipe found here.
GIADA'S HOUSE SOUP
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
Kosher salt
1/2 tsp. red pepper flakes
3/4 c. dried small white beans, such as navy
1 15-ounce can diced tomatoes
2 qts. chicken stock
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 oz. turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves collard greens, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)
Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
Add the white beans and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
Add the kielbasa, greens and sliced carrot. Cook until the vegetables are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.
GIADA'S HOUSE SOUP
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
Kosher salt
1/2 tsp. red pepper flakes
3/4 c. dried small white beans, such as navy
1 15-ounce can diced tomatoes
2 qts. chicken stock
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 oz. turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves collard greens, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)
Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
Add the white beans and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
Add the kielbasa, greens and sliced carrot. Cook until the vegetables are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.
Mustard Marinated Pork Chops
Based on the recipe found here.
MUSTARD MARINATED PORK CHOPS
4 boneless pork chops
2-3 Tbsp. olive oil
2-3 Tbsp. apple cider vinegar
2-3 Tbsp. spicy brown mustard or dijon
2-3 Tbsp. coconut aminos or soy sauce
1/2-1 Tbsp. minced garlic
1-2 Tbsp. ghee
salt and pepper
Marinade in pork chops in all ingredients except ghee, salt and pepper. Mix well until the chops are all coated and place in refrigerator for at least 1 hour, up to 24 hours. Heat a tablespoon or two of ghee in a large pan and heat over medium-high heat until shimmering. Generously salt and pepper both sides of the chops and place them in the pan. Cover with a lid and set timer for 5 minutes. Flip the chops and sear the other side for 5 minutes, covered. Remove the chops to a plate and tent tin foil over the top for 5 minutes or so to let the meat rest and stop the juices from flowing.
MUSTARD MARINATED PORK CHOPS
4 boneless pork chops
2-3 Tbsp. olive oil
2-3 Tbsp. apple cider vinegar
2-3 Tbsp. spicy brown mustard or dijon
2-3 Tbsp. coconut aminos or soy sauce
1/2-1 Tbsp. minced garlic
1-2 Tbsp. ghee
salt and pepper
Marinade in pork chops in all ingredients except ghee, salt and pepper. Mix well until the chops are all coated and place in refrigerator for at least 1 hour, up to 24 hours. Heat a tablespoon or two of ghee in a large pan and heat over medium-high heat until shimmering. Generously salt and pepper both sides of the chops and place them in the pan. Cover with a lid and set timer for 5 minutes. Flip the chops and sear the other side for 5 minutes, covered. Remove the chops to a plate and tent tin foil over the top for 5 minutes or so to let the meat rest and stop the juices from flowing.
Sweet Cream Ice Cream
Based on the recipe found here.
SWEET CREAM ICE CREAM
1/2 c. sugar
SWEET CREAM ICE CREAM
1/2 c. sugar
- 2 Tbsp. cornstarch
- 2 c. heavy cream
- 1 c. whole milk
- 1/4 c. light corn syrup
- In a large saucepan, whisk together sugar and cornstarch until combined. Pour in cream, milk and corn syrup and whisk until well blended. Cook mixture over medium heat, stirring constantly, until mixture comes just to a gentle boil. Reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl. Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming.
- Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour - 1 1/2 hours. Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions. Transfer ice cream to an airtight container and freeze until nearly firm.
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