Taco meatloaf (GF)

This turned out a bit salty but good! Ingredients I used are first then original recipe below. I mixed the cheese in before baking but that was a mistake, it just seeped out. I'd like to try making the 2 lbs recipe next time and freezing half. I've read that meatloaf does well in a freezer to slow cooker situation, so I wanna give that a try some time.

Update: it does do well going from freezer to slow cooker. I just pop it in and cook on low all day, 8-9 hours. It doesn’t look great but the flavor and texture are good enough! Anything these kids will eat goes to the top of the list.

Second update: I did this recipe in a muffin tin today and it was easier because it didn’t take so long to bake. 25 minutes at 350 was a good amount of cooking. I forgot to add salt when substituting for the taco seasoning so it came out a little bland, but dipping it in salsa/sour cream takes care of that!

Ingredients
1 egg
3 Tbsp (ish) plain yogurt or sour cream
3 Tbsp (ish) salsa from a jar
1 1/2 tsp cumin
1 1/2 tsp chili powder
1/2 tsp salt
1/2 c crushed tortilla chips
1 lb ground beef (80/20)

Instructions
Preheat oven to 350 degrees. Mix everything but the cheese together in a bowl, then mold into a loaf. Bake for 55 minutes or until done. Top with cheese and warm until melted.

Alternatively, form into patties and grill or sauté 5 minutes a side on medium high heat as if they were burgers.

Or form into a loaf and freeze on a baking dish, then put it in a large ziploc for storage up to three months. To cook from frozen pop in the slow cooker on low for 8 hours.

From: https://www.justapinch.com/recipes/main-course/beef/taco-meatloaf.html

Ingredients
1 egg
1/2 c sour cream
1/3 c salsa
3 Tbsp taco seasoning (store bought) or 1 Tbsp cumin, 1 Tbsp chili powder & 1 tsp salt
1 c crushed tortilla chips
2 lb ground beef or 1 lb beef 1 lb pork

Chicken crockpot casseroles

Crock Pot Chicken and Stuffing Casserole

Servings: 4 -6

Made this one and Anna liked it but me and Leo were kinda eh about it. Came out a bit salty so my modifications are below. It's very moist and mushy, I may like this recipe better in the oven.

Author: Cris at https://www.recipesthatcrock.com/crock-pot-chicken-stuffing-casserole-2/

• 2 lbs boneless skinless chicken thighs 
• 1 tsp sage
• 10.75 oz Can Cream of Chicken Soup
• 6 oz Box Stuffing
• 2 Cups water or watered down broth

Instructions

1. In a bowl mix stuffing and broth together and set aside.
2. Place chicken pieces in the bottom of your 6 qt slow cooker
3. Sprinkle seasoning over tenderloins.
4. Pour soup over chicken and spread evenly.
5. Once stuffing has absorbed all of the chicken broth pour evenly on top.
6. Cover with lid and cook on low for 4-6 hours

   
   

   
   

   Crockpot chicken with noodles (with ny modifications, original link below)

   Ingredients

   • 1 1/2 pounds boneless, skinless chicken breast tenderloins
   • 1 10.5oz can cream of chicken soup (don't add water)
   • 1 10.5oz can cream of celery soup (no water added yet)
   • Sprinkle dried parsley
   • Sprinkle powdered sage
   • Sprinkle garlic powder
   • 1 Tbsp butter, very approximately 
   • 2 tsp chicken bouillon 
   • 3 1/2 cups water
   • 2 Tbsp fresh chopped parsley 
   • 1 stalk celery, diced
   • 12 baby carrots, sliced
   • 8 oz. egg noodles, uncooked
   • More chopped parsley for finishing, if you like

   Instructions

   1. Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices and bouillon. Add butter to the top, and pour in the water. Add fresh veggies and parsley.
   2. Cook over low heat for 5-6 hours, (or high heat for 3-4 hours). Remove the chicken from the pot and shred into large chunks with two forks.
   3. Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender. Enjoy!
      
      
      https://belleofthekitchen.com/2017/03/09/crockpot-chicken-noodles/
   
   
   
   

Kates Apple Cake

Maybe I’ll have time to make this cake when I’m retired?? Sounds amazing. Definitely need a mixer though. Some day.

http://thegreatbritishbakeoff.co.uk/kates-sticky-toffee-apple-caramel-cake/

For the sponge layers:

125g medjool dates, stoned and finely chopped

5 tablespoons cloudy apple juice (i.e. not from concentrate)

325g unsalted butter, softened

250g light brown muscovado sugar

5 medium eggs, at room temperature, beaten

300g self-raising flour

¼ teaspoon baking powder

2 tablespoons ground cinnamon

2 teaspoons ground mixed spice

60g dried apple rings or slices, finely chopped

For the caramel buttercream:

175g golden caster sugar

3 tablespoons water

175g double cream

175g unsalted butter, softened

100g icing sugar, sifted

125g full-fat cream cheese

1½ teaspoons vanilla extract, or to taste

For the toffee apples:

2 medium Bramley apples

175g golden caster sugar

3 tablespoons water

You will also need: 

3 x 20.5cm round, deep sandwich tins, greased with butter and base-lined with baking paper

Electric hand-held whisk/stand mixer

Heatproof pastry brush

Melon ball cutter (optional)

Wire hand whisk

Baking sheet lined with baking paper

1. Start by making the date puree as it has to cool: put the dates and apple juice into a small pan and cook gently over a low heat (stirring frequently) for about 10 minutes, until thick and soft. Remove the pan from the heat and mash the contents with a potato masher or wooden spoon to make a coarse, thick puree. Leave to cool.
2. Meanwhile heat the oven to 180°C/160°C fan/350°F/Gas 4.
3. Put the butter into a large bowl, or the bowl of a mixer, and beat for a couple of minutes until very light. Scrape down the sides of the bowl, then add the sugar and beat thoroughly for about 5 minutes (scraping down the sides of the bowl again from time to time) until the mixture has a light and fluffy texture.
4. Gradually pour in the eggs, beating well after each addition. Sift the flour, baking powder, ground cinnamon and ground mixed spice into the bowl and carefully fold in using a large metal spoon or plastic spatula. Add the cooled date mixture and the chopped dried apples and fold in until thoroughly combined. The mixture should drop easily from a tapped spoon/spatula – if it seems a bit stiff, stir in an extra tablespoon or so of apple juice.
5. Divide the mixture equally between the 3 prepared tins and spread evenly with an offset palette knife or the back of a spoon. Bake the sponges for about 20-22 minutes until well risen, golden brown and springy when lightly pressed in the centre with a finger. Run a round-bladed knife around the inside of the tins to loosen the sponges, then set the tins on a wire rack to cool and firm up for 5 minutes before carefully turning out onto the rack. Leave to cool completely.
6. To make the caramel buttercream, start by making the caramel sauce base: put the sugar and water into a heavy-based medium-sized pan (not non-stick as you need to be able to see the colour of the caramel) and set over a low heat to melt very gently. Stir occasionally, and keep a bowl of water and heatproof pastry brush handy so you can brush down the sides of the pan with water to dislodge any stuck-on sugar crystals. Meanwhile, heat the cream until almost (but not quite) boiling and set aside until needed.
7. Once the sugar has completely dissolved, turn up the heat and boil rapidly without stirring until the syrup turns a rich caramel brown. Remove the pan from the heat, cover your hand with an oven glove (the mixture will splutter, foam up and burn if it touches your skin) and slowly pour in the warmed cream. Return the pan to a low heat and whisk with a wire hand whisk for about a minute, until very smooth and thick. Pour into a heatproof bowl, leave to cool, then cover and chill for about 1 hour until firm.
8. Put the butter into a large bowl or the bowl of mixer and beat for a couple of minutes until very light. Add the sifted icing sugar and mix (starting on a slow speed to avoid a mess) for about 5 minutes, until very light and fluffy. Scrape down the sides of the bowl and beat in the cream cheese followed by the cold caramel sauce and vanilla extract. When thoroughly combined, cover and (if necessary) chill until firm enough to spread easily.
9. For the caramelised or toffee apples: peel the apples, leaving them whole. If you have a melon ball cutter cut out balls of apple, avoiding the core. Otherwise dice or cut the apple into 1cm chunks. Pat dry and leave on kitchen paper towels while you make the caramel.
10. As before, put the sugar and water into a medium pan, dissolve gently then boil until you have a rich caramel. Remove the pan from the heat and add the apple pieces to the pan (be careful as they will splutter). Stir gently with a metal spoon and leave for about 3 minutes until the caramel has thickened slightly to coat the apples (because they are damp, the caramel tends to slide around). Using a fork, carefully remove the apples from the caramel and leave on the lined baking sheet to firm up – they will not set but will be very sticky.
11. To assemble the cake: set one sponge top-side down on a serving plate. Divide the buttercream in half and set aside one portion for topping and decorating the cake. Spread the sponge with half the remaining buttercream. Divide the sticky toffee apples into 3 portions (keeping the best-looking for the top). Scatter one portion over the buttercream, then top with another sponge, pressing it lightly in place. Spread with the remaining buttercream and scatter over another portion of toffee apples. Cover with the third sponge, top-side up, and gently press the whole cake so it is firm and level.
12. To finish: spread a thin layer of buttercream around the sides to give a neat ‘naked cake’ appearance, then spread the remaining buttercream on the top, swirling it attractively. Finally, decorate with the remaining sticky toffee apples. Leave to firm up overnight in a cool spot (not the fridge) before slicing.

Toddler friendly pasta

https://ohsheglows.com/2017/02/23/adrianas-fave-10-minute-pasta-toddler-friendly/

Easiest recipe ever, and our toddler totally went for it with some frozen peas mixed in!!

Ingredients
1 box (340 g/12 ounces) rotini or fusilli pasta*
2 cups (500 mL) marinara sauce
1/3 to 1/2 cup (80 mL to 125 mL) hummus

Optional add-ins:
1/4 cup (35 g) hemp hearts
Fine sea salt, to taste
Garlic powder, to taste
Frozen peas or other veggies
Cooked lentils or beans
Fresh spinach or basil, minced in food processor
Puréed cooked carrots or cauliflower

Directions:
Add water into a large pot and bring to a boil over high heat. While you are waiting for it to boil, gather the rest of the ingredients.
Once boiling, reduce the heat to medium, add the pasta, and stir with a wooden spoon.
Cook the pasta according to the package directions, stirring every now and then to prevent the pasta sticking.
Drain the cooked pasta well and place it back into the pot.
Stir in the marinara, hummus, and whatever else until combined. Taste and add a bit of salt or other mix-ins if desired.
Heat over low until warmed throughout. If serving this pasta to a little one, spread a scoop of pasta out on a plate to gently cool it before serving.

Cauliflower parsnip puree with cream cheese

It's all about the richness from the butter and cream cheese, this came out much better than expected. I used whipped cream cheese because it's easier to work with. Having made this several times now, I’ve stopped measuring and just go by taste.

Ingredients

1 small head of cauliflower , cut into florets
1-2 medium parsnips, peeled and cut into 1/2” slices
salt and pepper to taste
2 tbsps butter
3 oz cream cheese

Instructions

Steam cauliflower and parsnips until soft, about ten minutes. Save the water to add to purée. 

Transfer vegetables to a blender and add salt, pepper, butter and cream cheese. Pour in about a half cup of reserved water from steaming veggies. Blend until smooth. 

Taste and season with more butter, cream cheese, salt and pepper if needed. If the purée is too thick add more of the hot water.

From: https://cookinglsl.com/easy-roasted-pork-tenderloin/

Easy fruit cobbler

Adapted from: https://www.allrecipes.com/recipe/12148/easy-fruit-cobbler/

Ingredients

1/4 cup butter
1 cup all-purpose flour
2 teaspoons baking powder
2/3 cup sugar (I did half white half brown)
3/4 cup milk
1 tsp vanilla
1 can apple pie filling OR 2 cups sliced fresh peaches OR 2 cups frozen fruit of your choice
Optional - shake or two of cinnamon and cardamom to go with the apple pie filling

Directions

Preheat oven to 325 degrees.
Melt butter by placing it in the oven in a in a 9 x 9 or 8 x 8 inch baking dish.
Blend together flour, baking powder, sugar, and milk.
Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir.
Bake for 1 hour or until golden brown.

Saag paneer in the crockpot

INGREDIENTS

• 2 bags frozen spinach (baby leaves = sweeter taste; adult leaves = earthier taste)
• 1 14 ounce block extra firm tofu
• 14 ounce can coconut milk
• 1.5 cups tomato sauce
• 3 tablespoons butter
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon mustard seed

PREPARATION

1. 1. Chop the onion, garlic, and ginger.
   2. Cube the paneer (or halloumi/tofu).
   3. Optional: place all of the ingredients except the paneer (or halloumi/tofu) in a blender or food processor set to "chop", and blend until you achieve the desired texture. If not everything fits, divide the ingredients across multiple batches and then stir the batches together in the slow cooker. Blending is extra helpful if using fresh spinach. 
   4. I simply put all ingredients except the tofu into the slow cooker, and set it on high a few minutes to thaw the spinach. Next time I may microwave it to defrost faster. I added 4oz water because it was not quite the texture I wanted, then added the tofu and mixed well. 
   5. Set the slow cooker on low for 4 hours.
   6. (If cooking with paneer or halloumi, add it to the slow cooker after the other ingredients have cooked for 3 hours so that the cheese only cooks for 1 hour with the other ingredients.)
   7. Serve with naan, rice, or your preferred carbohydrate.
   8. Adapted from:

https://www.epicurious.com/recipes/member/views/slow-cooker-saag-paneer-56d3207915dc71625d4da1b1