Baked Penne — Slow Cooker
Feb 15th, 2016 by Alice

Baked Penne

Not a great picture, but yummy!

From Alice

  • Olive oil
  • 2 generous pinches bonito
  • 1 tiny pinch xanthan gum
  • 1.5 lbs sausage (I make mine the same day with oregano, crushed garlic, pepper, thyme, and ground pork)
  • 2 tsp minced garlic
  • 2 onions, chopped
  • 1 red bell pepper (green is prettier, but we like the taste of red), chopped
  • 1 orange bell pepper, chopped
  • (Or 1 package frozen, shelled edamame and 2 chopped zucchinis)
  • 4 oz (½ container) tofu cream cheese (Tofutti)
  • A handful of fresh oregano, chopped
  • A handful of fresh thyme, chopped
  • 28-oz can crushed tomatoes
  • 1 package (16-oz) penne pasta, uncooked
  • 15-oz jar tomato sauce


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.

Tuna Noodle Casserole – Dairy Free, Slow Cooker
Feb 15th, 2016 by Alice

From Alice

  • ½ stick butter, margarine, or other solid fat
  • 4 oz (½ container) tofu cream cheese (we use Tofutti)
  • 4 cups (1 container) chicken or vegetable broth
  • 4-6 Tbsp flour for thickening. (Try Wondra next time.)
  • 3 cans tuna (we use albacore in olive oil to avoid undisclosed “vegetable” broth contamination)
  • 1 bag frozen shelled edamame
  • ½ bag petite baby carrots, diced
  • 1 package penne or rotini
  • Spices of your choice.


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.

Spanish Rice or Stuffed Peppers
Jan 24th, 2016 by Alice

From Debbie Gift

Brown in stock pot:

  • 1½ pounds lean ground beef
  • 2 cloves chopped garlic
  • ½ cup chopped onion (or 1 teaspoon dried onion flakes)
  • Canola or olive oil

Combine & cook:

  • 1 ½ cups white rice
  • 1 ¼ cups water
  • 14 oz can stewed tomatoes
  • Fresh ground black pepper to taste

Mix and set aside for topping:

  • 1-2 cups breadcrumbs
  • 2-4 Tbsp margarine or butter, melted or canola oil


  • Jalapeño peppers

For Stuffed Peppers:

  • 3 large bell peppers
  • 1-2 additional cans of tomato sauce for Stuffed Peppers


Add browned meat mixture to rice mixture.

For Spanish Rice:

Place in oven proof baking dish, top with breadcrumbs.

Serve garnished with jalapeño peppers.

For Stuffed 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.

Serve garnished with jalapeño peppers.

Salmon Cakes
Jan 24th, 2016 by Alice

From Andrew Telesca

  • 2 lbs smoked salmon (chopped fine)
  • 4 slices white bread (chopped fine)
  • 4 tbsp zesty French dressing (mayonnaise substitute)
  • ½ cup onion (finely grated)
  • 4 tbsp parsley (chopped fine)
  • salt
  • 3 tbsp lemon juice
  • 1 cup flour
  • 4 “eggs” (substitutes of your choice) – used to stick the breading to the cake
  • 1 cup canola oil
  • 3 tsp water
  • 1 ½ cups plain dry bread crumbs (like panko). Could also try wheat germ.


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.

Roasted Garlic Sauce
Jan 24th, 2016 by Alice

From Jenn Purnell

  • 3 large onions, chopped up
  • ½+ cup olive oil
  • 3 tablespoons minced garlic
  • ¾ cup tomato paste
  • 1 tablespoon wine vinegar with a touch of brown sugar added
  • Optional: 1 ½ teaspoon hot sauce
  • Optional: ¾ teaspoon crushed red pepper
  • ¾ teaspoon parsley
  • ¾ teaspoon marjoram
  • ¾ teaspoon oregano
  • ¾ teaspoon thyme
  • ¾ teaspoon dried basil leaves
  • 6 (28-ounce) cans whole Italian plum tomatoes.
  • 9 heads roasted garlic, peeled (or 3 heads roasted elephant garlic, peeled)


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.

Jan 24th, 2016 by Alice

From Alice

  • 2 ¼ cups white, short-grain, Japanese rice (or medium-grain California rice).
  • rice wine vinegar
  • ¼ lb sashimi-grade salmon


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!

Mustard-Coated Roast Lamb
Jan 24th, 2016 by Alice

From Andrew Telesca

  • ¼ Cup Dijon mustard
  • 1 Tbsp Maggi or soy sauce
  • 1 ½ Tsp Rosemary
  • ½ Tsp Ground ginger
  • ½ Tsp Sugar
  • ½ Tsp Pepper
  • 5-7 Lbs Leg of free-range lamb
  • 2 Cloves Garlic, sliced


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.

Lamb Kheema
Jan 24th, 2016 by Alice

From Corinne Cooley

  • 2 lbs free-range lamb, chop finely
  • 1 large onion
  • 2-4 tomatoes, chop finely
  • Optional: 2 green chilies, chop finely
  • ½ inch ginger, grated
  • 3 tsp minced garlic
  • Optional: ½ tsp red chili powder
  • ½ tsp turmeric
  • 1 tsp coriander, grind up
  • ½ tsp cumin seeds, grind up
  • ¾ tsp home-made garam masala: grind together white peppercorn, clove, bay, cumin, cinnamon, cardamom, coriander (red pepper & mustard seeds optional)
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cloves
  • 2 green cardamom pods
  • ⅓ cup canola oil
  • Chopped cilantro


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.

Grilled Chicken Kebabs
Jan 24th, 2016 by Alice

From Corinne Cooley

  • 1 ½ pounds skinless boneless chicken breasts, cut up
  • 1 zucchini, cut into large pieces
  • 1 onion, cut into large pieces
  • 2 apples, cut into large pieces
  • olive oil to coat vegetables and fruit
  • Salt and ground black pepper


  • ½ cup olive oil
  • 1 tablespoons minced garlic
  • 1 teaspoon salt
  • ¼ cup minced fresh cilantro or mint
  • 1 teaspoon curry powder
  • ground black pepper to taste


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

Green Tomato Bacon Sauce
Jan 24th, 2016 by Alice

From Jason Gift Enevoldsen

  • 6 pieces bacon, chopped
  • 2 tablespoons olive oil
  • 3 teaspoons minced garlic
  • 1 pound green tomatoes, chopped
  • Optional: ⅛ teaspoon crushed red pepper flakes
  • ½ cup white wine
  • a small handful of pepperoncini, also chopped
  • ½ bunch Italian parsley, chop it up
  • black pepper


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.

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