HASTY TASTY MEALS BLOG

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.

Sausages Revisited

Remember my earlier post on Healthy Midway Food?. After reading a post about grilling brats on the Lodge Cast Iron site, I modified my method with tasty results. Take a large cast iron skillet, add the contents of one can of beer, then add a package of your favorite polish sausage or bratwurst. Bring beer to a boil then reduce to a simmer. Cook until all the beer evaporates (approximately 30 minutes), then turn the sausages to brown on all sides. You will have delicious and beautifully browned sausages! I sauté sweet peppers and onions to top the sausages. Yummy!

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!

1 Comment

Filed under casseroles, Healthful Eating, Italian

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

February 23, 2015 · 6:57 am

Shrimp Brown Rice Recipe

Check out this healthful and tasty dish from my friend, author Nancy Cohen.

Nancy's Notes From Florida

Here’s an easy one-dish meal that you can serve alone or with a salad.

Shrimp Brown Rice

1 Tbsp. olive oil
1 medium onion, chopped
1 medium red pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
1-2 lbs. cooked, deveined shrimp
12 oz. frozen broccoli florets
8 oz. frozen peas

In a Dutch oven, sauté onion, red pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6-8.

Find more of my favorite recipes at http://nancyjcohen.com/fun-stuff/recipes/

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