By ThePatrioticBaker on August 23, 2011
This months challenge for the Household6 Cooking Club (you can learn more by checking out their FB page) was:
Create an ORIGINAL 5 ingredient slow cooker recipe. Salt and/or pepper do not count as one of the 5 ingredients.
There was one
minor major problem that stood in the way of me completing this challenge. I don't have a slow cooker. They kind of freak me out. I haven't used one in 4 years maybe a little more than that. My neighbor offered to let me use hers, but I couldn't bring myself to do it.
Also, my recipe is unoriginal. I couldn't get tomato sauce out of my head. Probably because I have a zillion cans of tomatoes in my pantry. Every time I go back there for something, there they are, cans of tomatoes staring back at me. But, I needed tomato sauce for dinner and it's an easy 5 ingredient recipe that you could use in your slow cooker (actually letting it sit all day would probably develop the flavors a lot more than letting it sit for hours on the stove top).
What you'll need:
2 cans of whole peeled tomatoes in their juice (San Marzano work best, but for whatever reason I did not have those)
8 cloves garlic, thinly sliced
8 basil leaves (small-medium sized leaves)
Pinch crushed red pepper (or two depending on how spicy you like your sauce)
Salt and Pepper (which do not count towards my 5 ingredients)
I like my garlic slightly cooked so, I cooked it. If your using a slow cooker you can just throw everything in at once.
Cooked the garlic in a saute pan for about 5 minutes on low (with about 2 tsp of olive oil, maybe a little more). Add half the basil leaves and stir for a minute. Add tomatoes and the rest of the basil.
Bring to a boil and then turn heat down and let it simmer away for a couple hours, until the tomatoes have melted apart. Salt and pepper to your taste.
This is a really basic sauce, which means, you can add anything to it. Meat, oregano, beans, etc. I used mine to make a quick lasagna. Ever since I used Mascarpone in lasagna a couple months ago, I had never been able to omit it. I have to have it in every lasagna, it is so good.
What you'll need:
Lasagna noodles (boiled and al dented)
8 oz Mascarpone Cheese
8 oz Ricotta Cheese
8 oz freshly grated parmesan cheese
1/2 lb sliced provolone (or 12 slices)
2 cups shredded mozzarella (fresh is best, but the bag stuff works too. I froze an 8 oz ball and shredded it with my food processor.)
The tomato sauce you just made.
Mix the first four ingredients together in a bowl. Set aside. In a lasagna pan (or in my case, because my lasagna pan is still in the land of lost HHG boxes, a 9x13" pan), spread a ladle full of sauce on the bottom. Lay 4 noodles across slightly over lapping. Spread half of the Mascarpone mixture across the noodles (I use a fork to do this, it seems to make it easier to spread). Layer another 4 noodles. Lay 6 pieces of provolone and sprinkle half of the mozzarella. Lay another 4 noodles and then spread the rest of the mascarpone mixture. Again with the noodles and this time, lay the rest of the provolone across the noodles, dump all of the sauce evenly over that and then sprinkle the rest of the mozzarella.
Bake at 350 degrees for 30-40 minutes.
So, I probably missed the point of this months challenge completely, but I made a pretty awesome lasagna!
And check out the other participating blogs!
Navy Wife to my salty sailor
Mommy to two pint size princesses
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