Slow Cooker Corn Chowder with Shrimp

In slow cooker, combine:

• 4 cups chicken broth
• 2 16 oz bags organic frozen corn
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 2 carrots, diced
• 2 potatoes, diced
• Sea salt and pepper to taste
• 1 cup water

Cook on low about 6 hours. Then, remove a portion of soup to a blender and puree. Pour back into slow cooker. Add 1 pound medium shrimp, cover and cook until pink are firm, about 10 minutes. Stir in 1/2 cup heavy cream and fresh parsley before serving.

Grass Fed Sloppy Joes

[#2: Edit Options>MightyAdsense>Adsense Code]

• 1 lb. grass fed ground beef
• 1/2 onion, diced
• 2 cups lentils
• 2 cloves garlic
• 1 can tomato paste
• 1 tsp sea salt
• 1/4 t pepper
• dab of molasses or honey
• 2 T coconut or olive oil
• A little water if needed

Brown ground beef in skillet, then add onions, cooking until soft. Add remaining ingredients and simmer 20 minutes.

OR -

After browning beef, place in the slow cooker, and add the rest of the ingredients. Cook on low for around 6-8 hours or high for 4. (The lentils don’t have to be cooked beforehand, just rinse and pick through them .)

Swiss Chard Italian Lasagna

[#3: Edit Options>MightyAdsense>Adsense Code]

1 lb lasagna noodles, uncooked
8 oz sweet Italian sausage
1 large yellow onion, diced
2 Tbsp chopped sun dried tomatoes, soaked in 4 Tbsp water
2 tsp dried crushed basil
4 cups (32 oz) tomato sauce
1/4 cup good dry red wine
1 large bunch fresh Swiss chard, trimmed, coarse chopped, washed
1 lb Ricotta
1 lb Mozzarella, shredded
1/2 cup freshly grated Parmesan
salt and pepper to taste

Preheat oven to 350 degrees and lightly grease a lasagna baking pan (about 9 1/2 x 14 if you have one; if not a 9×13.) Note: you are using uncooked noodles in this lasagna. There is plenty of liquid to cook the noodles right in the dish.

Prepare the sauce: Break up or cut up the sausage small and put in skillet over medium-high heat and brown.
Reduce the heat to medium-low and add the onion, cooking until softened, about 3 to 4 minutes.
Add the sun-dried tomatoes, along with the liquid they soaked in, and the basil, stir and cook for 1 minute.
Add the tomato sauce and red wine, bring just to a bubble, reduce the heat to low and simmer for 15 minutes, stirring occasionally. Taste and add salt and pepper as desired.

Prepare the Swiss chard: After trimming off all the stems, washing and chopping, wilt the leaves by quickly stir-frying them in a large skillet with a drizzle of olive oil over medium-high heat. Do not over cook, just cook until beginning to wilt, then remove and let drain in colander. (Do this in two batches if your skillet is too crowded.)

Put together lasagna in pan:
First layer: single layer noodles, 1/3 ricotta, 1/3 Swiss chard, 1/4 Parmesan, 1/4 sauce, 1/4 Mozzarella
Repeat: single layer noodles, 1/3 ricotta, 1/3 Swiss chard, 1/4 Parmesan, 1/4 sauce, 1/4 Mozzarella
Repeat: single layer noodles, 1/3 ricotta, 1/3 Swiss chard, 1/4 Parmesan, 1/4 sauce, 1/4 Mozzarella
Final layer: single layer noodles, 1/4 sauce, 1/4 Parmesan, 1/4 Mozzarella, sprinkle with a little dried basil if desired.
Cover the pan with aluminum foil, sealing well.

Bake in the preheated oven at 350 degrees for 1 hour. Uncover and check to see if the liquid has been absorbed. If not, return to oven, covered loosely this time with the foil, and bake another 10 minutes, check again and cook an additional 5 minutes if the lasagna is still too watery. (Some liquid will absorb while it stands out to cool.)

Remove and let stand at room temperature, covered loosely with foil, for about 10 minutes to let the lasagna ‘set up’ so it won’t fall apart when you cut it.

photo credit: little blue hen

Next Page »