So I’ve always really loved my slow cooker. Always. But now, I really, really, really love my slow cooker. Without it, we would be eating cereal, ice cream, and peppermint patties for dinner. Which was ok while I was pregnant (I DID throw in some prenatal vitamins, ok?) but not so much anymore. At some point, I’d like not to LOOK pregnant anymore.
This dish is a 7AM, pre-work, post-feeding baby creation. As in, what do we already have that I can throw in the slow cooker, get dressed, get baby ready, go to work, come home, feed baby, and then feed Husband and me? This, is turns out.
- 2 breasts chicken, diced
- 8 cloves garlic, minced
- 1 onion, sliced
- 2 sweet potatoes, peeled and cubed
- 1 jalapeno, partially de-seeded and roughly chopped
- 1 can diced tomatoes (I liked using the ones with a bit of diced chili pepper)
- splash chicken stock
- about a teaspoon salt
- about a teaspoon pepper
- handful cumin
- about a teaspoon turmeric
- about 1/2 teaspoon cinnamon
- to serve:
- couscous, cilantro, sour cream/Greek yogurt
- Dump everything in the crockpot. That’s right. No pre-seasong, no pre-searing, just straight into the crockpot. Cover and cook on low for 7-8 hours. Serve over couscous (takes less than 2 minutes to cook! amazing!).
I was surprised by how delicious this was, given the haphazard way it came together. Hence, why I’m sharing it here with you. Huge bonus: it makes enough so that you don’t have to worry about dinner the following night.
It does make me wonder, though – what do normal, non-cereal eating working-outside-of-the-house people make for dinner!? Please (please) enlighten me.
A long, long time ago, when our budget for fun far outstripped our budget for Amazon Prime diaper delivery services, I planned a little bachelorette party for my BFF, Jessica. And because we both have the same definition of fun, i.e. pasta, cheese, and wine, a cooking class was in order.
Now I know how to make pasta out of cheese. Serve this with a glass of red wine and just tell me you’re not having fun. I dare you.
for the gnocchi
- 15 oz container whole milk ricotta cheese, drained
- 2 eggs
- 1 cup shredded parmesan
- 1/2 cup pesto
- pinch salt
- pinch white pepper (black pepper also works)
- optional – very small pinch nutmeg
- fresh chopped herbs – parsley or basil
- 1 and 1/4 cups all-purpose flour (a bit more if the dough is too wet)
- Stir together ricotta, pesto, eggs, cheese, salt, pepper – and if desired – a very small pinch of nutmeg. Very slowly add the flour, stirring gently to form a soft, wet dough.
- On a well floured surface, divide the dough in half, and then in half again. Roll out a quarter of the dough into long rope and then cut crosswise into one inch pieces. If you want little ridges, press each gnocchi with the back of a fork. Stick them on a piece of parchment paper (to avoid them sticking) while you turn to the next section of dough.
- Repeat step 2 with the next section of dough – two ropes is probably more than enough for two people, so feel free to freeze the rest.
- Bring salted water to a boil in a deep skillet (to give you more surface area) and drop each gnocchi in individually, taking care not to drop them on each other. They will sink to the bottom, rising to the top when they’re done (about five minutes or so per batch).
- Lift out cooked gnocchi with slotted spoon and proceed to the next batch. Serve with tomato sauce below.
for the spicy tomato sauce
- 1/4 cup olive oil
- 1/4 red or sweet onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- crushed red peppers
- salt and pepper
- 1/2 cup red wine
- 28 oz can crushed tomatoes
- pinch sugar
- a few sprigs basil
- optional – big scoop of pesto
- Heat olive oil in a large saucepan. Add the onion and cook down 3-4 minutes; add garlic and cook another minute or two. Add crushed red peppers – as much as you can stand!
- Add tomato paste, red wine, and tomatoes. Stir the whole thing together and cook a few minutes.
- Add salt, pepper, sugar, basil and pesto, if using. Bring to a boil, and then cover, simmering over low heat about 30 minutes. Discard sprigs of basil before serving over the gnocchi.
This was a veritable party in our mouths…all fun & games until the Little Man woke up. But no worries – we have more gnocchi dough in the freezer!
Back when I got pregnant a YEAR ago (because what’s up: you’re pregnant for 10 months, hello, fifth grade health class you’ve got some curriculum updates to do) I became wildly uninterested in anything that wasn’t bread. Or cheese. Or melted cheese on bread. For a while, I think the Husband thought he had basically won the lottery. Pizza every night sans those pesky vegetables. Holler.
However, even though I slowly re-introduced important food groups into my diet (thanks, Ben & Jerry’s, for all the support), mussels — something I have loved since I was a very small child — never made it back to the rotation. In fact, until about three weeks ago, the very thought of mussels made me feel unhappy. This made my husband feel unhappy.
To celebrate two months sans pregnancy, we had mussels, and they were delicious. (Thanks to the one & only Ina for the recipe.)
Mussels with White Wine & Tomato Saffron Sauce
- 2-3 pounds mussels (or at least a pound a person)
- big scoop of all-purpose flour
- big pinch saffron threads
- 2 tablespoons butter
- olive oil
- 3-4 large shallots, chopped OR a large sweet onion
- 5-6 cloves garlic, minced
- 15 oz can chopped tomatoes, juice drained
- lots of chopped parsley
- fresh thyme
- about a cup of white wine
- salt, pepper
- Clean your mussels: add them to a large bowl or pot with lots of cold water. Add the flour, and let soak for 45 minutes. Drain and then remove the beards by hand, bringing it toward the hinge and then pulling it gently off. Throw out any noticeably bad mussels and give the whole batch another good rinse.
- Meanwhile, add the saffron to a half a cup hot water and let soak for about 15 minutes.
- In a large pot, add butter and olive oil and melt down over medium heat. Add shallots or onion; cook until translucent and then add the garlic and cook for 3 more minutes. Add the tomatoes, saffron & saffron-flavored water, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add mussels, stir it all together and then cover the pot. Cook over medium heat for about 8 minutes, or until the mussels open up. You don’t want to undercook them – gross – and you don’t want to overcook them, either – rubbery. Discard any that do not open. Another sprinkle of parsley won’t hurt anyone, either.
- Serve immediately, with garlic bread for the critical step of dipping into the sauce.
Every so often, you need to get fancy. As in: fancy = your highest heels + your reddest lipstick + the expensive bottle of wine you’ve been saving.
Or, when you’re gestating a human, and you want to put on your best lined slippers and your size-up yoga pants…the good news is you can still cook with really fancy ingredients, to make up for the wine you’re missing. I’m talking those things you bought when you went to the specialty kitchen store or spice bazaar and your husband was like, seriously? Do we even have room in the cabinets? When are we going to use these things? And you give him a look that says: this is already done. You know what I’m talking about.
Saffron, fennel seeds, calasparra rice, all in one dish. You can even wear red lipstick.
Artichoke + Fennel Seed Paella
- olive oil
- two white or yellow onions, chopped
- 2 bell peppers (I used an orange and a green)
- 5 garlic cloves, minced
- small handful fennel seeds
- small handful saffron threads
- 4 cups vegetable stock
- 1 and 1/4 cup calasparra rice (super hard to find – you can substitute another short grain rice like bomba or calrose)
- 1 cup dry sherry or white wine
- bunch parsley, washed and roughly chopped
- small handful smoked paprika
- 1 jar or can artichoke hearts, drained and quartered
- other vegetables as you please: grape tomatoes, scallions, spinach, etc.
- 1 lemon
- Heat a large saute pan over medium heat. Add a bit of olive oil and then onions + peppers and cook until softened, about 8 minutes. While these cook, pour the veggie stock into a bowl with the saffron and allow that tasty goodness to infuse the broth.
- Add garlic and fennel seeds to the pan, saute for another few minutes, or until onions begin to brown. Turn the heat up and then add a bit more olive oil, add the rice and cook for a few minutes. Pour in the sherry or wine and cook until the liquid mostly evaporates.
- Add salt, pepper, parsley, and smoked paprika – stir and cook for a minute or two. Pour in the stock, turn down the heat to medium again and leave your paella alone. No really. No stirring. Let the rice cook in that beautiful stock until there is just a tiny bit of liquid bubbling on top – about 10-15 minutes.
- Add the artichokes and/or other vegetables into the top of the rice and push them down (again, taking care not to stir the rice). Cook another 5-10 minutes, then turn off the heat and cover the whole thing, in order to let all the liquid absorb.
- Just before serving, squeeze the juice from the lemon all over the paella and scatter with parsley.
This paella gets even better on days 2 + 3 (which is a good news because this is a LOT for two people, even one person who counts as 1.5). Depending on your level of love for artichokes (mine is quite high) I might even suggest doubling up on those. Get really fancy.
After gorging ourselves on french onion soup mac & cheese for a week, it’s time to atone for our sins. Or at least get some new vegetables circulating in the system.
I’m practicing my future mom skills with this “recipe:” what’s in the fridge tonight, will it be done in less than 20 minutes, how can I make it look like pasta, and will it be at least as good the second and third and fourth times?
Tw0-Tomato Basil Lentil Salad
- 1 cup red split lentils (these turn almost risotto-y when you cook them, which is a bonus for me)
- 2 cups water or vegetable broth
- 3 cloves garlic, peeled and smashed
- 2-3 bay leaves
- big handful cherry tomatoes, quartered
- handful sundried tomatoes, chopped
- 1 bunch scallions, chopped (green parts only)
- big handful basil, chopped
- big handful feta
- dash olive oil
- juice from 1/2 lemon
- salt, fresh ground pepper
- optional: salad greens (spinach, mixed greens, arugula, etc.)
- Combine lentils, water, garlic cloves, bay leaves, and a dash salt in a medium saucepan. Bring to a boil, reduce to a simmer, and let it cook for about 15 minutes, or until the lentils are cooked through.
- While the lentils cook, chop the rest of your veggies.
- When the lentils are done, remove the bay leaves – and if you have a garlic press, which I really, really hope you do – pass the cooked/softened garlic through the press and mix it all around. Combine lentils with tomatoes, scallions, basil, feta olive oil, lemon and give a good toss.
- Serve on top of salad greens for a little more oomph, top with freshly cracked pepper.
The big bonus from this lentil salad is: it actually looks and tastes like risotto. So basically, we’re eating straight pasta for the second week in a row! Hollerrrrr.