Not a great picture, but yummy!
From Alice
Makes one 6-quart slow-cooker’s worth.
Bring ½ cup of water to a boil. Remove from heat, add the bonito. Let sit for 5 minutes.
Heat olive oil in heavy pan medium-high. Brown the sausage. Remove and set aside. Add the bonito broth to the leftover oil/fat in the pan while heating. Add the pinch of xanthan gum and whisk/stir to combine.
Add in the garlic, onions, and bell peppers. Cook until onions start to soften.
Add the cream cheese and melt while stirring.
When it is all combined, add the oregano, thyme, and crushed tomatoes. Cook for a short time, then add back the sausage. Stir to mix well, simmer 5-10 minutes.
Add penne, uncooked, stir until you can’t see any dry bits of penne.
If you’re already in the slow cooker, scrape everything away from the back wall and add a foil collar. Otherwise, put a foil collar in your slow cooker and oil the pan lightly. Pour in the penne and sauce.
Pour the tomato sauce over the top, carefully covering everything sticking up.
Cook 3 hours on high. Too much time in the “keep warm” stage does lead to crispy pasta.
This fills one 6-quart slow-cooker.
Chop your carrots and bring a saucepan of water (enough for your pasta) to a boil.
Melt the margarine in a heavy-bottomed pan over medium heat. Add flour to make a roux. Add cream cheese and stir until melted together.
Slowly add chicken broth, stirring, to keep the sauce creamy and well-mixed. Bring to a boil and cook for at least 2-3 minutes to cook the flour.
Meanwhile, cook the pasta, keeping it al-dente or ever-so-slightly undercooked rather than overcooked. Drain.
Add carrots to a saucepan of water and bring to a boil. Once boiling, add the edamame and cook according to package directions, erring on the side of too long rather than too short. Drain.
Mix pasta into sauce in slow-cooker pot.
Drain tuna and mix into pasta and sauce.
Mix in veggies.
Cook in slow-cooker on low for 3-3.5 hours. This cooks down any extra sauce and melds flavors. An extra 2-3 hours on “keep warm” won’t hurt it, but you might want to stir it once or twice in there.
From Debbie Gift
Add browned meat mixture to rice mixture.
Place in oven proof baking dish, top with breadcrumbs.
Serve garnished with jalapeño peppers.
Wash, halve and seed 3 large green peppers. Boil for 5 minutes or until just softened. Drain.
Stuff meat/rice mixture into green peppers.
Top with extra cans of tomato sauce and breadcrumb mixture.
Bake at 350°F for 10-20 minutes or until crumbs are browned and or tomato sauce is hot.
From Andrew Telesca
Mix salmon with chopped bread, dressing, onion, parsley, lemon juice, salt. Make patties – about ¼ cup each. These didn’t stick together very well on our first go-round. Perhaps add some egg-substitute, or potato starch & water to make them clumpier?
Put the patties in the freezer for 15 minutes (to dry off).
Mix egg substitutes with 1 1/2 tsp canola oil and water. dredge patties in flour, and then egg goop shaking off the excess each time. Then coat in bread crumbs.
Heat oil medium-high until hot but not yet smoking. Cook patties on both sides until medium golden brown. Drain.
From Jenn Purnell
Sauté the onion in the olive oil until soft, then add minced garlic.
Add everything except the tomatoes and roasted garlic.
Squish the tomatoes and add them (including the liquid!). Stir and bring to a boil. Simmer 20 minutes.
Add the roasted garlic, mix. Simmer for 45 minutes.
Broil the salmon until justflaking.
Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.
Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.
You can put other things in the middles too!
Preheat oven to 350°F.
Combine everything except lamb and garlic.
Insert garlic into small cuts you make in the lamb, coat it with the mustard mixture.
Roast until done.
From Corinne Cooley
For 5-10 minutes, boil 1 clove of garlic, bay leaves, and lamb in 2 cups of water. Pour off the water.
For 1 minute, activate the spices by frying the cinnamon, cardamom, and cloves in the oil.
Add the onions. When the onions are lightly browned, add the ginger, garlic and green chilies.
For 5 minutes, saute all that with the boiled meat.
For 5 minutes, cook with half the garam masala mix and the rest of the spices (turmeric, red chili powder, cumin, coriander).
Add the tomatoes and salt and cook until a couple minutes after the liquid is gone.
Add 2 cups of water and cook until the meat is tender.
For 5 minutes, fry the whole thing up with the remaining garam masala mix. Serve with the cilantro.
Mix up marinade.
Marinate chicken for as long as possible – preferably 3-24 hours. Lightly coat vegetables and fruit by tossing in medium bowl with oil, salt and pepper to taste.
Skewer chicken and vegetables.
Grill, turning each every couple minutes, until chicken is fully cooked
From Jason Gift Enevoldsen
Cook the bacon and set aside, saving a little of the fat.
Simmer garlic in olive oil, then add the tomatoes (and the red pepper flakes) until they start to brown a little. Add wine and perpperoncini and cook down to a sauce. Mix with parsley and bacon, serve over thin pasta.
This and Green Tomato and Bacon Pasta Sauce are similar but different.