Slow Cooker_ The Best Cookbook Ever - Diane Phillips [37]
makes 6 meatballs
PERFECTLY HARDCOOKED EGGS 6 large eggs place the eggs in a 3-quart saucepan and cover with water. Bring the water in the pan to a boil, and remove the pan from the heat. cover the pan, and allow to sit for 12 minutes. At the end of 12 minutes, plunge the eggs into ice water, to stop the cooking process. Use the eggs immediately or refrigerate for up to 1 week.
TO COOK SAUSAGE 1 to 2 pounds sausage (this instruction is for uncooked sausages such as Italian, bratwurst, or country pork sausages) ½ cup water, wine, or broth place the sausages in a skillet, add the water, prick the sausages with the tip of a sharp knife, cover, and bring to a boil. Simmer the sausages for 10 minutes, remove the cover, and sauté until the liquid has evaporated and the sausages have browned.
TO SAUTE MUSHROOMS 2 tablespoons olive oil 1 pound sliced mushrooms Salt and freshly ground pepper heat the oil in a skillet, and sauté the mushrooms until they begin to color, seasoning with salt and pepper.
Salmon, Artichoke, and Noodle Casserole
This is a gorgeous casserole with delicate pink salmon and light green artichoke hearts in a creamy dill-flavored sauce. It will be a hit at your next potluck dinner or family meal. Use leftover grilled salmon or poached salmon from the slow cooker for this special seafood dinner. I like to use wide egg noodles for this casserole but leftover fettuccine or spaghetti, cut into two-inch lengths, will also work. This casserole is also delicious using medium cooked shrimp, cooked chicken or turkey, or leftover firm-fleshed fish such as sea bass or halibut.
½ pound wide egg noodles, cooked just short of al dente
1 pound salmon fillet, poached, skin and any bones removed, and flaked (2½ to 3 cups, see savvy)
One 16-ounce package frozen artichoke hearts (see savvy), defrosted, drained, and cut in half
4 tablespoons (½ stick) unsalted butter
1 small onion, finely chopped (about ½ cup)
3 tablespoons all-purpose flour
3 cups milk
¼ cup finely chopped fresh dill
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup crushed buttery crackers, such as Ritz or Pepperidge Farm Golden Butter Crackers
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
put the noodles, salmon, and artichoke hearts in the slow cooker and stir to combine.
melt the butter in a medium saucepan over medium-high heat. Add the onion and sauté until the onion is softened, about 3 minutes. Stir in the flour, and cook for 3 additional minutes.
gradually add the milk and bring the sauce to a boil, whisking constantly. Add the dill, salt, and pepper. Pour the sauce over the ingredients in the slow-cooker insert, stirring to coat the ingredients.
cover and cook on low for 4 to 5 hours. Remove the cover, sprinkle the crackers over the casserole, and cook for an additional 30 minutes.
serve from the cooker set on warm.
serves 6–8
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salmon savvy
Although canned salmon may seem convenient, it is not an option for me; it has a strong flavor and will overwhelm the other ingredients in this casserole.
artichoke savvy
If you cannot find frozen artichoke hearts, use two 14- to 15-ounce cans artichoke hearts, drained, and quartered.
Sun-Dried Tomato Pesto and Tortellini Casserole
This casserole is a terrific meatless entrée or side dish. It’s beautifully colored, with spinach tortellini peeking through the creamy pink sun-dried tomato sauce. Since this is a rich dish, I lightened up the sauce by using chicken broth and milk instead of milk and heavy cream.
1½ cups sun-dried tomatoes packed in oil, drained
2 cups packed basil leaves
2½ cups freshly grated Parmigiano-Reggiano cheese
6 garlic cloves, peeled
½ cup raw pine nuts
½ teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
½ cup (1 stick) unsalted butter, at room temperature
3 tablespoons flour
1½ cups chicken broth