Category Archives: Recipes

May 10, 2015 · 1:15 pm

Oodles of Noodles=Low-calorie Fun.

Too much cooking and too much eating have led to too much weight! While I hate the word diet, I’m on one now to drop pounds. A recent addition to my kitchen gadget collection is a vegetable spiral slicer. Many brands are available. I chose a handheld model by Spiralife.

The spiral slicer creates several long strands of vegetable pasta.

I love pasta dishes, so the concept of creating vegetable ribbons as a substitute for spaghetti appeals to me. Vegetable noodles save me approximately 200 calories per serving when substituted for my whole wheat or semolina spaghetti. What a fun way to sneak more nutrition and fiber in my diet. 😀

For my first adventure in spiral slicing, I steamed a squash medley for a side dish. Using one yellow squash and one zucchini, I produced enough “noodles” for two pasta dishes or three side dishes. I tossed with a tablespoon of butter for a side, but next time I plan to use a pesto sauce for an entrée.

Steam pasta over low heat just until tender. Or you can boil it if you don’t have minimum-moisture cookware.

A side of squash medley served with chicken and mashed potatoes.

The handheld Spiralife® is great for round vegetables, like carrots, zucchini, and yellow squash. It isn’t designed for onions or broccoli, which is no problem because a pasta substitute should have a mild taste. I enjoy a medley of flavors, so I blend squashes with a carrot. In the past, I’ve created veggie curls using an ordinary vegetable peeler. This new gadget speeds up the process.

Bottom line: The Spiralife is worth the purchase. I may even consider upgrading to a fancier model!

Handheld vegetable spiral slicer by Spiralife

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Filed under cooking, Healthful Eating, pasta, Zucchini

Tagged as Spiralife, veggie noodles

May 3, 2015 · 4:09 pm

Slow Cooked Chicken Makes a Hasty Tasty Meal

My friend recently asked why I bought the new 6-quart slow cooker when I already had the 4-quart model and typically cook for just two people. Here’s my answer.

One of my Hasty Tasty Meals strategies is cooking ahead, and slow cooking allows you to maximize your cooking with little fuss. A larger pot is roomy enough to hold several different foods.

My favorite cook-ahead meal is a chicken. If my pan is large enough, I can start with enough potatoes to make two days’ worth of potatoes. I can cook carrots with the potatoes, giving me two side dishes for two meals. Finally, the chicken flavors and moistens the root vegetables. How efficient. The six-quart size produces a minimum of eight servings of each food.

First, I peel 4 potatoes (Peeling is optional–these russets had tough peels, but I scrub and leave the peels when possible) and cut into uniform pieces, approximately 1″. These go on the pan’s bottom. I top with sliced carrots or, because they were on sale this week, baby-cut carrots. Next, I form a rack for the chicken from two celery ribs and a large onion, quartered.

Season the chicken thoroughly. I use a rub made with 1 Tbsp. olive oil, 1 tsp. Kosher salt, ½ tsp. freshly ground pepper, 1 tsp. dried thyme, ½ tsp. dried sage, and 1 Tbsp. paprika. Place the chicken so it rests on the vegetables.

Celery and onions form a roasting rack.

Cover and cook on High for 4 – 5 hours. That’s it. Just ten minutes of prep and you’re free to run errands or do other chores. If it makes you nervous to use a dry pot, add a cup of water or broth. I don’t. The chicken and vegetables produce enough liquid to make a pan gravy before serving if you desire. (Remove the chicken and vegetables from the pan. Then whisk in 1 Tbsp. corn starch dissolved in ½ cup cooled broth or water. Boil to thicken and season to taste.)

The six-quart Gourmet Cooker by Kitchen Craft Cookware

If serving the same meal twice in one week doesn’t appeal to you, switch it up with other vegetables. For instance, I added a side of broccoli one day and green beans the other. I served biscuits once and dinner rolls once. I whipped half the potatoes, and stirred half in with the green beans. Finally, I didn’t serve the chicken meals consecutive days, although we aren’t averse to chicken two days in a row.

Don’t limit your slow-cooking to beef roasts or stews. Try cooking ahead a mix of foods. You won’t feel like you’re eating leftovers, and you’ll spend less time in the kitchen. Enjoy the food and extra time.

Sausage Farfalle Skillet Dinner

Here’s a quick and easy skillet dinner. Although I make my own sauce and grate my own cheese, you can use a jarred sauce and shredded cheese. I cook the dish in 25 minutes using my Kitchen Craft Electric Skillet, but you can adapt the recipe for baking in the oven.

RECIPE

Sausage Farfalle Skillet Dinner
Serves 4

Ingredients:

1 package chicken sausage (Italian Style)
2 cups dried farfalle pasta (Bowties) or your choice
16 oz. low sodium tomato sauce
1/4 cup sour cream
1/2 cup water
2 cloves garlic
1 carrot
1/2 yellow onion, quartered
1 tsp. dried Italian seasonings
1 tsp. Kosher salt
1/4 tsp. pepper
2 cups shredded Italian cheese (or Parmesan, Mozzarella mix)

Directions:

Preheat electric skillet to 225°
Slice sausages into 1/4″ slices.
In a blender (I use a Vitamix) combine all other ingredients except the pasta and cheese. Puree into a sauce.
Cover bottom of skillet with sliced sausage. Layer farfalle pasta on top the sausage. Then pour the sauce over the layers, completely covering the pasta.
Cover and cook 20 minutes.
Lift lid, stir layers, then cover with the shredded cheeses. Cover and reduce heat to its lowest setting.
Cook an additional 5 minutes then serve.

Enjoy!

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Filed under casseroles, Healthful Eating, Italian

Tagged as chicken sausage, electric skillet, farfalle, skillet dinner'

February 8, 2015 · 6:06 pm

Hasty Tasty Rotisserie Chicken

I enjoy the convenience of a supermarket rotisserie chicken, but unless it’s on sale, it costs as much as $8 for about a 3 pound bird. Not only do I save money cooking my own; I control the ingredients. My family agrees that mine tastes better, too. So here is how I make rotisserie chicken in the oven.

Tools: an oven, a cast iron skillet and a vertical chicken roaster stand.

Ingredients: 1 3½ pound fryer (organs and neck removed–save for making stock) and a spice rub.

My spice rub of choice:

1 tsp. pink Himalayan salt or Kosher salt
¼ tsp. cayenne pepper
¼ tsp. freshly ground black pepper
½ tsp. dried thyme
½ tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
¼ cup olive oil

For optional gravy:

2 Tablespoons all purpose flour
10 ounces chicken stock or broth

Directions for Hasty Tasty Rotisserie Chicken:

Place chicken on vertical chicken roasting stand. Position stand in the center of the cast iron skillet.
Preheat oven to 450° Position rack to a low setting to allow air flow around vertical chicken.
Combine all ingredients for rub.
Apply rub over chicken. (Optional: I add a sprig of fresh Rosemary to the top)
Place chicken in center of oven rack.
Lower oven temperature to 425° and set timer for one hour.
After one hour, carefully remove skillet and chicken from oven. Let stand for 10 minutes.
Remove chicken stand to a cutting board or platter. Add 2 Tbsp. all-purpose flour to drippings in skillet.
Place skillet over medium-low heat and stir in flour to make a roux.
Gradually whisk in the chicken stock. Simmer over low heat until gravy thickens. Whisk often.
Carve chicken into serving pieces and serve with the gravy and sides of your choice.