busy busy busy...

We've been home from Taiwan for all of a week and it's been a crock pot cooking frenzy this week. I've been giving my smaller crockpot (4qt? maybe 3.5?) a good work out. # meals in the crock already this week and many more to come. I figure the smaller one is still the best size for our family, but it's nice to have the one w/ the timer for things I don't want to overcook like leaner meats. This is also the time of year when slow-braised dishes are warm and comforting and there's definitely something welcoming about coming home after a long day at work/school to the smell of dinner already cooked.

So this week's recipes -

Zuppa Toscana - this is a rip off of Olive Garden's soup. It doesn't really need to be crocked since it doesn't take long on the stove either but it was still helpful when you want it ready when you get home.

3 large russet potatoes, scrubbed, optional peeled, sliced into chunks
4 slices bacon, cooked crisp and crumbled
12 oz of italian sausage browned (I used a mix of hot and sweet - whatever your pref)
3 cups of chopped greens - I usually use a sturdier green like kale, but I had spinach handy
1 small onion, chopped fine
2 cans reduced sodium chicken broth
1/2 cup half and half
a clove or 2 of minced garlic
salt and pepper to taste

Toss everything in the crock except for the half and half. If you use a sturdy vegetable like kale, it can go in the crock too. If you use spinach, I'd wait to add it at the end of cooking time because it cooks quickly. cook on high for 4-5 hrs or low 6-8 hrs. Just before serving, add spinach and stir in to wilt, and mix in half and half. (Adding dairy in the beginning = curdled soup. yuck!) This made about 6 servings.

We took out a portion for A before adding the half and half and he scarfed it down! So this recipe has been kid approved. :) WW points plus - 6 pts/serving

On a similar vein, tuscan white bean stew w/ sausage. In an effort to eat healthier, this stew fits the bill for being lower in fat w/ the substitution of turkey sausage for regular italian sausage, and high in fiber between the beans and greens.

20 oz turkey italian sausage links, browned and sliced
3 slices cooked, crumbled bacon
2 cans of cannelini beans drained and rinsed, or ~2 cups dried, soaked overnight and drained.
2 cans of reduced-sodium fat free broth
3-4 cups of chopped greens of choice - this week i used spinach, but my favorite for this is escarole
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
a couple gloved of minced garlic
a tsp of dried parsley and basil (or a tbsp of fresh chopped if you have it)
a dash of dried oregano and thyme
salt and pepper to taste
optional pinch of red pepper flakes

Toss everything in the crock and cook on high for 4-5 hours or low for 8-10. serve w/ a tsp of parmesan cheese sprinkled on top for those of us who can have dairy. Made about 8 servings. WW pts+ - 6 pts/serving. Again, husband and toddler approved.

The thing about crockpotting is that it lends itself well to recipes that may have a bit of mise en place to prep ahead - all the chopping and browning if needed. But once you've gathered your ingredients, there's not much else to it and lots of inactive cook time. This works well for me in that I can prep the ingredients the night before, and then just toss them into the pot in the morning and flip the switch.

The other crockpot tool that I can't sing the praises of enough is the slow cooker liner bag. (Reynold's makes them for usually $2.29/box of 4) They are a godsend to the time-pressed cook. Clean up becomes a breeze. No stuck on burnt ring to scrub off, no soaking needed. Just a quick wipe w/ soap and rinse, or toss the crock into the dishwasher and you're ready to go for the next recipe. Also, I can prep my ingredients in the bag the night before, and just put the bag in the fridge so I'm not trying to find room in my overpacked fridge for a crock. For me, the cost of the bag is totally worth the time saved!

Now with Chinese New Year coming up, I'll need to dig out recipes and ingredients for some of my old favorite Taiwanese dishes that Grandma used to make...