Slow Cooker Sauerkraut and Sausage Recipe

Original recipe makes 4 to 6 servings



1 (20 ounce) can sauerkraut

1/4 cup of sugar and 1-2 tblsps of molasses OR 1/4 cup brown sugar

1 1/2 pounds ground pork sausages

1 onion, sliced



Combine the sauerkraut and brown sugar in the slow cooker. Arrange the sausage and sliced onion over the sauerkraut.



Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.



References:



Slow Cooker Sauerkraut and Sausage Recipe - Allrecipes.com:



'via Blog this'

Lasagna

Revised 11.5.18

Meat -
1 pound ground turkey (trying Bison today)
2 teaspoons of dried chopped garlic
1 cup of onion
1 cup of spinach (meat-sub)
Flavored meat with oregano, cayenne, salt and pepper too

Red sauce -
 1 (28 ounce) can crushed tomatoes
*2 (6.5 ounce) cans canned tomato sauce (as of 11.22.18 use 2 cans of sauce)
 1 1/2 teaspoons dried basil
 1 teaspoon oregano
 1 teaspoon salt
 1/2 teaspoon thyme

 1/4 teaspoon ground black pepper

 3 tablespoons chopped fresh parsley
1 teaspoon of sugar
1/2 teaspoon of aleppo crushed red pepper flakes

Cheese mixture-
16 ounces ricotta cheese
2 eggs
1/2 teaspoon salt
*1 cup mozzarella cheese shredded
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt

Out -- 3/4 cup grated or sliced Parmesan cheese

*2-3 bags of 8 oz of Mozzarella.

Using Gluten free, corn free lasagna sheets from Taste Republic/Whole Foods.  They are a lot easier than messing with Tinkyada

>>>

Original recipe makes 12 servings



Meat -
1 pound ground pork sausage
1 pound ground beef
1 cup chopped onion
 2 teaspoons of dried chopped garlic

Red sauce -
 1 (28 ounce) can crushed tomatoes
 2 (6 ounce) cans tomato paste
 2 (6.5 ounce) cans canned tomato sauce
 1 1/2 teaspoons dried basil
 1 teaspoon oregano
 1 tablespoon salt
 1/4 teaspoon ground black pepper
 3 tablespoons chopped fresh parsley


Cheese mixture-
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese shredded

3/4 cup grated or slived Parmesan cheese
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt

12 lasagna noodles, used Tiinkyada, so GF!

In a large pan, cook pork sausage, ground beef, onion, and garlic over medium heat until well browned.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water.  See package 8-13 minutes. For this recipe, I used Tinkyada brown rice lasagna noodles.  Gluten free!

Drain noodles, and rinse with cold water.

In the noodle pot, add the cooked meat and stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add seasoning, basil, oregano, parsley, salt, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

 


In a mixing bowl, combine ricotta cheese with egg, parsley, basil, and teaspoon salt.



Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 2 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.




Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the cheese mixture.  Spoon 1 1/2 cups meat sauce over mozzarella.


Repeat layers, and top with 1 cup mozzarella, 1/2 cup parmesan cheese, and 1/2 lb fresh sliced mozzarella..



Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.





Adapted from:
http://allrecipes.com/recipe/worlds-best-lasagna/
http://allrecipes.com/recipe/slow-cooker-lasagna/

Update, 3.1.2015

Trying it with ground chicken and wagyu beef

Seasoned ground chicken while browning with salt, pepper, parsley, basil, and oregano.
Used frozen onions and peppers
Not using sliced mozzarella on the top


Update 2.2.18
1 pound ground turkey
1 cup chopped onion
2 teaspoons of dried chopped garlic
cup of spinach, cup of bell peppers (rather than another pound of meat)

Saute garlic, onion, and veggies
Add to red sauce

Red sauce -
 1 (28 ounce) can crushed tomatoes
1 (6 ounce) cans tomato paste
 1 (6.5 ounce) cans canned tomato sauce
1 cup bone broth*
1 1/2 teaspoons dried basil
 1 teaspoon oregano
 1 tablespoon salt
 1/4 teaspoon ground black pepper
 3 tablespoons chopped fresh parsley

Cheese mixture-
16 ounces ricotta cheese
2 egg
1/2 teaspoon salt
1 pound mozzarella cheese shredded

3/4 cup grated or slived Parmesan cheese
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
2 cups of mozzarella
1/4 cup of grated parm

Lasagna noodles -- GF, RPs Pasta Company in Madison, WI -- found at Whole Foods, fridge section

5.17.18

-1 lb of ground turkey, well seasoned (see rub recipe)
-1 cup onions, 1 cup peppers, 1 cup of collard greens (rather than another lb of meat)
-Added tomatoes - added spices, p. 336 good housekeeping cookbook from like the 70's
-Trying to figure out cheese mixture and topping
>>15 ounces of ricotta, 3/4 cup grated parm, basil, parsley, salt, 2 eggs, and 2, 8 ounce bags of mozz (hold one cup of mozz for the final topping).
>>top with 1 cup mozzarella, 1/2 cup parmesan cheese
>>add greased foil for first half

Gluten free stuffing

2015

1 loaf of Udis white bread
3 tablespoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
3/4 teaspoon salt ground black pepper to taste
2-4 cups gluten-free chicken or vegetable broth (are vegetarians coming or no?)

One loaf of Udi's white bread (doesn't have corn or gluten)
Leave out for a couple hours

Preheat oven to 325
Cut into small cubes (leave crust on)
Place on a cookie sheet
Sprinkle with kosher salt and olive oil (take it easy on the salt)
Bake for 12-17 minutes or until brown
Let cool

Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables.

These two items above (bread cubes and vegetable mix) can be done ahead of time....

Mix toasted bread crumbs, 2 cups of broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish OR slow cooker.

If slow cooker, cook on high for 45 minutes, then turn on low for 4-8 hours.

If oven, spoon dressing into the prepared baking dish and cover dish.  Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

Note: after 4 hours in the slow cooker, it wasn't crusty at all really so baked for another 15-30 minutes in the oven.  Super flavorful and moist, maybe a little too moist and salty, so limit kosher salt and broth.

2014

Made this...
http://allrecipes.com/recipe/gluten-free-thanksgiving-stuffing/

Then put it in the slow cooker following this...
http://allrecipes.com/recipe/slow-cooker-stuffing-2/

Thanksgiving turkey

2015

1 whole turkey, neck and giblets removed

Ingredients for Boss rub plus
2 teaspoons thyme
1/4 cup of parsley
2 teaspoons sage

Brine:
2 cups of  vegetable broth
1 cup sea salt
1 tablespoon dried sage
1 tablespoon dried thyme
2 sticks unsalted butter, melted

Stuffing:
2 cups of chopped onions
2 cups of chopped carrots
2 cups of chopped celery
3 bay leafs

4 cups of chicken broth

2 teaspoons of olive oil

Chopped garlic or garlic seasoning?
Chorizo seasoning?


Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down

Place the bird in a large stock pot.  Make a dry rub, including parsley, oregano, celery salt, sea salt, pepper, sage, thyme, and cayenne pepper (paprika, chorizo seasoning optional) -- See Boss rub recipe and add sage and thyme...

Rub this on the outside of the turkey.  Save any extra rub for before putting in the oven.

In a large stock pot, combine the vegetable broth, sea salt, sage, and thyme. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.  When the broth mixture is cool, inject using the baster inside the turkey and under the skin.  Make sure that the cavity gets filled.

Place in the refrigerator, and allow the turkey to soak in the mixture 12 hours, or overnight.

Preheat oven to 325 degrees F.


Stuff the turkey cavity with 1/2 the carrots, celery, and onion and the bay leafs. Scatter the remaining vegetables around the bottom of the roasting pan.  Using the baster, inject some of the brine into the stuffing or center of the bird until the bottom of the roasting pan is covered.

Rub the remainder of the dry rub under the skin with olive oil and on the outside of the turkey.

Place turkey on rack in shallow pan, breast side up, and loosely cover with foil.  Remove foil after 1 hour. Every 30 minutes baste with chicken broth and drippings in the bottom of the pan.

Roast until 180°F as measured by a meat thermometer inserted into the thickest part of the thigh.

Let turkey stand 20 minutes before carving.



Using the drippings add brown rice flour for gravy....


NOTE: You can leave stuffing in the turkey for turkey soup after Thanksgiving.


Adapted from:

http://allrecipes.com/recipe/43655/perfect-turkey/?internalSource=recipe%20hub&referringId=691&referringContentType=recipe%20hub

http://allrecipes.com/recipe/54614/turkey-brine/?internalSource=search%20result&referringContentType=search%20results

http://allrecipes.com/recipe/41393/easy-herb-roasted-turkey/?internalSource=recipe%20hub&referringId=691&referringContentType=recipe%20hub

http://www.jennieo.com/cooking-with-turkey/8-How-to-Cook-a-Turkey

2014

Original recipe makes 1 (13 pound) turkeyChange Servings
 1 (13 pound) whole turkey, neck and giblets removed
 2 cups kosher salt
 2 sticks unsalted butter, melted
 1 package bacon (prefer uncured)
 2 large onions, peeled and chopped
 4 carrots, peeled and chopped
 4 stalks celery, chopped
 2 teaspoons thyme
 3 bay leafs
 1 cup chicken broth or dry white wine
 4 cups of chicken broth
 1 tsp salt
 1 tsp pepper
 2 tsp sage

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Cook bacon until brown and crisp. Transfer bacon to paper towels and drain. Crumble 6-8 slices of bacon finely or chop bacon. Melt bacon in sauce pan then add 2 tsp sage and bacon. Season lightly with salt and pepper. (Can be made 2 days ahead. Bring to room temperature before using.)

Pat turkey dry with paper towels. Season cavity with salt and pepper.

Slide hand under skin of turkey breast to loosen skin. Spread 1/4 cup sage butter over breast meat under skin. Then brush sage butter on top of the skin.

Place turkey on rack set in large shallow roasting pan, breast side down. Rub sage butter over outside of turkey.

Set aside 1/3 cup of sage butter for basting and 1/3 cup of sage butter for gravy.

Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 teaspoon of thyme, 3 crumbled bay leafs, and remining slices or 4 slices of bacon crumbled. Scatter the remaining vegetables and sprinkle with thyme around the bottom of the roasting pan, and cover with the chicken broth (or white wine).

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).

Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with butter.

Allow the bird to stand about 30 minutes before carving.

Refereces:

Perfect turkey
http://allrecipes.com/Recipe/Perfect-Turkey/Detail.aspx?event8=1&prop24=SR_Thumb&e11=turkey&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Sage butter turkey
http://www.epicurious.com/recipes/food/views/Roast-Turkey-with-Sage-Butter-828

Arroz con gandules

A friend Michelle has been bringing over "puert rican" rice the last few gatherings, so Andy and I decided to get the recipe.  The problem is that it includes Sofrito and Sazon, which are products that are made by Goya.  These products, although amazingly awesome, have MSG and other perservatives so I set out to make my own sofrito and sazon in order to make this yummy rice dish.

This is what I came up with.

1/2-1 cup of chopped ham and/or a couple strip of bacon
1/2 cup chopped onion
1/2 cup chopped peppers
TIP: I always keep a bag of frozen onions and one of frozen peppers in my freezer so I fresh veggies don't go bad.  I don't actually cook that often
2 teaspoons of chopped garlic or 2 cloves of garlic minced
TIP: Buy chopped dried garlic from Spice House or somewhere so you don't have to hassle
1 15 oz of Green Piegeon Peas undrained
1/2 15oz can of organic tomato sauce
1 cup water
2 cups of rice (cooked minute rice)
--Replace 1 packer of Sazon with:
1 tsp Salt
1/2 tsp Garlic Powder
1 tsp Cumin
1/2 tsp Coriander
--Replace Sofrito with the already included tomatoes, peppers, and onions +
1 tsp Cilantro
Organo?

1. Heat olive oil in a medium, heavy saucepan or larger drying pan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in garlic, peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes.
2. Cook 2 cups of minute rice.
3. Stir in pigeon peas, tomato sauce, and 1 cup of water in pan.
4. Add salt, garlic powder, coriander, and cilantro. Bring to a boil.
5. Add rice to pan. Bring rice mixture to a boil then turn to low. Cook, uncovered, until most liquid is evaporated. Gently stir rice from bottom up.
6. Remove saucepan from heat. Gently fluff rice with fork. Let stand 5 minutes.

References:
http://www.goya.com/english/recipes/arroz-con-gandules
http://allrecipes.com/recipe/easy-arroz-con-gandules/
https://www.youtube.com/watch?v=TKn6SrcSjA4
http://allrecipes.com/recipe/sofrito/
http://www.food.com/recipe/sazon-the-dry-mix-404770
http://www.foodnetwork.com/recipes/ingrid-hoffmann/pigeon-pea-rice-arroz-con-gandules-recipe.html

Lamp chops

Ingredients

*Original recipe makes 4 servings

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

Salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots or onions

1/3 cup aged balsamic vinegar or balsamic vinegrette

3/4 cup chicken broth

1 tablespoon butter

Optional: 1/2 teaspoon dried thyme

Directions

1. In a small bowl or cup, mix together the rosemary, basil, (thyme), salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.  If in a hurry, don't worry about rubbing or waiting.

2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter (or set aside)

3. Add shallots/onions to the skillet, and cook for a few minutes, just until browned. Stir in vinegar/dressing, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half - and stir in the butter. 

4. Add lambs chop back into the skillets for a few minutes each side or until your liking.  Serve.

Adopted from:

http://allrecipes.com/recipe/lamb-chops-with-balsamic-reduction/

Baked beans, slowcooked and Boston style

Ingredients

2 bags of navy beans
2 ham hocks, 1 pack of bacon, or 1 pack of ham diced
2 onion, finely diced
6 tablespoons molasses
4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon of yellow mustard
1 can organic tomato paste or 1 cup ketchup
2 tablespoon Worcestershire sauce
1 tablespoon olive oil
1-2 cups barbeque sauce

Optional:
1/2-1 cup brown sugar

1. Soak beans overnight in cold water. Skim floating beans

2. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

3. Turn slow cooker on high.  Add olive oil.

4. Brown ham hocks and add to slow cooker.

5. Combine molasses, salt, pepper, mustard, tomato paste or ketchup, Worcestershire sauce. Bring the mixture to a boil.

6. Arrange the beans in placing a portion of the beans in the bottom of dish,and layering them with onion, bacon (if being used), and your mixture.

7.  Pour in just enough of the reserved bean water to cover the beans.

8. Cook beans on Low for 8 to 12 hours until thick.  After 4 hours add BBQ sauce.  

Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

References:

http://allrecipes.com/recipe/boston-baked-beans/

http://allrecipes.com/recipe/slow-cooker-baked-beans-4/