Pastitsio. Need I Say More?

Tags

bechamel, bolognese, cheese, crockpot, Greek, meat sauce, minced meat, pasta bake, pastitsio, slow cooker, spaghetti

Hello! Well, yes, here I am! It’s been a while. Phew, a busy few weeks. I’ve just completed the last of a series of projects that popped up at the same time as my new Greek blog launch. One was a recipe contest for the restaurant chain TGI Friday’s, the other a guest post at a food related website (more on that in future) and the final one was another secret mission about which I can say that it involved making a Christmas recipe and photographing it. While it was 25C outside. Weirdest feeling!

All this at the time I was supposed to be building up the content of my own new blog. And practicing my new food styling and photography skills after a fabulous workshop in Holland at the end of September. Oh, and entertaining my gorgeous little nephews who came over for a week’s visit from the UK with my cousin and my uncle! Rather than try and do everything at once (I’m not good at that) I set myself a schedule (I’m better at that) and got all the projects done one after the other, while keeping a week in between completely free so I could enjoy the holiday with my family. It was my uncle’s first visit to Greece, after his sister (my mum) has lived here for 45 years! It was such a fab week!

Gazing at the sea on a one-day cruise
Swimming in a pool all to oneself
Being buried in the sand
Eating a huge ice-cream
Digging one’s way to China

Now I’m hoping to get into a rhythm with my posts, both for The Foodie Corner and OTO Spaghetti, and maybe show up here a little more often. That’s the plan anyway…

In order to celebrate all the above, and to make up for my disappearance, I am sharing a really good recipe. Not that all the rest aren’t really good… but this is a rather special dish. Pastitsio. Anyone who has been to Greece knows what it is. Its elements are I suppose –more or less- the same as those of lasagne, but somehow the taste is different. Equally yummy, but different. While lasagne is best made to be fairly sloppy, pastitsio should be able to proudly stand tall with each layer clearly visible on its mouthwateringly beautiful profile. Yes, I do love my pastitsio, is it that obvious?

Now, I know with lasagne lots of people go and add a cartful of veggies and make all sorts of adjustments. That would be fine here as well, but your end result would not be pastitsio. I’m sure it would be tasty, but I would have to object to the name being used in vain. The meat sauce has to be fairly simple, in fact even my recipe is quite a fancy version, and it has to be thick, not runny. It might be hard to find the proper pasta to use, it’s called bucatini (a thick spaghetti with a hole running through it), but it’s worth the search. If you really really really have to, use penne or rigatoni. I don’t think spaghetti is a good substitute. The béchamel, unlike lasagne, has egg in it which keeps it nice and thick (remember the standing tall thing).

Pastitsio is one of those with which you end up dirtying a hundred different pots and pans. That might have something to do with why I don’t make it that often… But it’s soo worth it. Here’s the recipe. It’s based on the one in the little Greek book “Recipes for children” by Mima Karvouni, a little gem of a book I use to find things to make for The Mister when I run out of ideas for food he might actually like rather than put up with (i.e. my usual blog experiment type cooking). For the meat sauce I use my slow cooker Bolognese recipe which is super tasty. Making it in the slow cooker is brilliant in this case, as you will see from all the steps below. You can make it the conventional way, there is a note in the same post for a stovetop method.

So, here goes… (ingredients are listed by order of appearance)

Pastitsio

Ingredients

500g bucatini pasta
2 Tbs margarine or butter or 1 Tbs oil (to keep the pasta from sticking)
1/2 c grated cheese (a hard yellow cheese would be best, like gruyere or parmesan or maybe manchego)
1 egg
salt & pepper
1 litre (approx. 4 cups) thick Bolognese sauce. Use this recipe BUT omit the stock to ensure a thicker consistency. It should be slightly thicker than what you would want from a sauce over a plate of pasta.

For the béchamel
100g margarine or butter
100g all purpose flour
1 litre milk
pinch of nutmeg
salt & white pepper (or black if not available)
1 egg

3/4 c grated cheese for topping
1/4 c breadcrumbs (not traditional, can be omitted)

Instructions

1. Boil pasta according to packet instructions, being careful not to overcook. Drain and add the 2 tablespoons of marge. Stir gently so that pasta is coated, then set aside to cool.
2. If you haven’t already made your meat sauce, do that now.
3. When the pasta has cooled a bit, add the egg and ½ cup of cheese, stirring gently till the pasta is coated with the mixture. Careful the egg doesn’t scramble.
4. Put half the pasta in a baking dish (mine is 30cm x 27cm – about 12”x10.5”), spread it around nicely and add the meat sauce in a layer on top. Then cover the meat sauce with the rest of the pasta, again spreading it out.
5. Make your béchamel. It’s important here that you have all the ingredients ready next to you. Melt the marge in a medium sized saucepan on medium to high heat, add the flour and mix well with a wooden spoon. You want the mixture to come together into a paste. Cook for a few minutes stirring constantly. Working quickly, switch the spoon for a whisk* (keep spoon next to you), lower heat to medium and add about half the milk while whisking quickly. Keep whisking till the mixture becomes smooth. It might thicken quickly, if it does then add the rest of the milk, without stopping the whisking. If it doesn’t, add the rest of the milk gradually (still whisking). When you are confident that the sauce is smooth, turn the heat up just a bit and switch back to your spoon. I find the spoon better at this stage as I can feel the bottom of the pan better and know if it’s catching. If it is, turn the heat back down to medium. Keep stirring, getting into the corners of the pan, till the sauce thickens a bit. It doesn’t need to be super thick as the egg will thicken it later. I stop when I can just see the bottom of the pan when the spoon swishes around during stirring.
6. Take the béchamel off the heat, add the nutmeg and some salt and pepper.
7. Preheat the oven to 200C (or 180C on fan).
8. When the béchamel has cooled just a bit, add the egg while stirring vigorously. Pour the sauce over the top layer of pasta in the dish.
9. Mix the ¾ cup cheese with the breadcrumbs and sprinkle over the top of the pastitsio.
10. Bake for about 45 to 50 minutes, until the top is nicely browned. Let the pastitsio rest before cutting and serving.

Note: (*) I find the best whisk for sauces and custards is the one pictured below. It gets into the corners of the pan better than the others, which are more suitable for bowls.

And a small announcement: In between writing steps 9 and 10 I found out that two of my recipes have made it to the final of the TGI Friday’s recipe competition. I’m a happy bunny!

Slow Cooker Roast Beetroot and a Simple Lentil Salad

Tags

beetroot, crockpot, feta, lentils, salad, slow cooker, vegetables, vegetarian

The main recipe in this post hardly even merits the name “recipe”. It’s so easy and so simple. Roast beetroot in the slow cooker. I’m sure it’s been done before, but I haven’t researched it. So I can safely say it’s my idea! For as long as I can remember (or as long as it’s been on the blog) my most popular post is the Slow Cooker Jacket (Baked) Potato. I was pondering on this a few days ago, when the thought struck me. If you can just plop potatoes in there and bake to perfection, why can’t you do the same with beetroot? Many recipes call for roast beetroot, and the method they suggest is wrapping in foil and cooking in the oven for about an hour. Sound familiar? So instead of heating up the house and wasting loads of electricity, maybe it would be possible to use the mighty Crockpot for this. That was my reasoning. And I was right. As always.

I used the method without tinfoil, as using all that foil is wasteful and totally unnecessary. Just a bit of olive oil, some salt and that’s it. After six and a half hours on low, mine were cooked to perfection. They might have been ready earlier but that’s when I checked. The skins just slipped off with a tiny bit of help from the side of a knife. Gorgeous. If you can get your hands on some organic beets then you can probably eat the skin as well. I tasted a bit and it was not bad at all.

Can I just say here that I have absolutely nothing against the vacuum packed cooked beetroot from the supermarket. I have been buying this for ages (well, for the few years since I discovered I actually like beetroot). However, here in Greece you can easily find huge bunches of fresh beetroot, greens and all. This is even cheaper than the packaged version (which is not expensive) and the greens are really tasty in my Beet Green and Red Pepper Frittata. Now that cooking the actual beetroot has become so easy, I might be opting for the fresh more frequently. And if I can’t be bothered with using up the greens, the horses at my riding club will be very very appreciative!

Finally, because I really can’t post this without feeling I’ve cheated you out of a proper recipe, I’m including a salad I made with my cooked beetroot. Beetroot, lentil and feta salad! I’m thinking this might even be good with some canned tuna in it…

Slow Cooker Roast Beetroot

Ingredients

Fresh beetroot, as many as you like or as many as will fit in your slow cooker (you can stack them)
A little bit of olive oil
A little bit of coarse salt

Instructions

1. Cut the greens from your beetroot, leaving a bit of the stalks intact (about 2cm or an inch). Leave the tails intact. This is so that the beetroot doesn’t “bleed” while cooking. Wash them well, rubbing any dirt off but being careful not to break the skin. Dry with kitchen paper.
2. Using your hands, rub each beetroot with a bit of oil, and a little salt (don’t use too much salt as it is absorbed quite well).
3. Put into the slow cooker insert, cover, and cook on low for 6-8 hours. Time largely depends on quantity and size of beetroot. They are ready when easily pierced by a knife.

Beetroot, Lentil and Feta Salad

Makes enough for one big main course salad, or two side salads.

Ingredients

1/2 cup brown lentils, rinsed
1 small onion, peeled
1 bay leaf
1/4 tsp salt
2 cooked beetroot, medium-sized, cubed
100g feta cheese, cubed (or more, to taste)
1 Tbs olive oil
1 Tbs balsamic vinegar
pinch of dried thyme
black pepper to taste
pinch of salt (optional – if your feta is not salty enough)

Instructions

1. Put lentils in a small saucepan with the (whole) onion and bay leaf. Bring to a boil, add salt and simmer for 15-20 minutes till soft but not mushy.
2. Drain and set aside to cool. Throw away the onion and bay leaf.
3. Add the beetroot and feta to a salad bowl. When the lentils have cooled add those too. Dress the salad with the oil, vinegar and thyme and season with pepper and salt if needed.

Note: This is a basic, quick and easy recipe. You can mix and match as you like, using any ingredient you fancy! Next time I will definitely try adding tuna, or maybe smoked trout.

So I’ve cooked them. What do I do with them?
Lazy, Luscious Spiced Beetroot Relish, by Not Quite Nigella
Beetroot, Leek and Walnut Salad, by Lisa’s Kitchen
Beetroot Raita – Lightly Seasoned Beetroot and Yogurt Salad, by eCurry
Beetroot Brownies, by Yours Truly
Beetroot and Feta Dip, by Yours Truly

Easy Slow Cooker Dulce De Leche (Caramel)

Tags

caramel, condensed milk, crockpot, dessert, slow cooker

Psst! Hi! Just a quick post because I really should be doing other things right now…

You know in my last post how I mentioned slathering dulce de leche over vanilla ice cream in a cookie cup? Well, there’s a really easy way of making your own caramel, using sweetened condensed milk. Granted, it’s not easier than just buying it off the shelf in civilised countries like the US and the UK, but for those who live in villages (i.e. Greece) all you need is a slow cooker and the process is headache free. For a long while I used the “boiling-cans-in-water” method, which works fine but a. I was checking on the saucepan every 10 minutes worried about exploding cans and caramel coated kitchen walls, and b. I didn’t like the idea of the milk bubbling away in a tin for over 2 hours. I’m sure there are other ways, like maybe a water bath in the oven? But who wants their oven on for so long?

You can adapt this method to your own slow cooker; if it’s a large one you might get more quantities in. Just check how many heat-proof ramekins (or coffee mugs should work) fit in the slow cooker insert. My 3.5L slow cooker takes 2 ramekins which in turn take one tin of condensed milk. If yours fits more ramekins, use more milk. The caramel keeps well in the fridge in an old jam jar.

Ingredients

1 tin sweetened condensed milk, approx. 400g (the thick creamy milk that has sugar in it, not the evaporated milk that we dilute with water)
hot water for the slow cooker insert

Instructions

1. Fill the slow cooker insert with water to create a bath for the ramekins (water should come half way or 3/4 way up the sides). Keep in mind that when you put them in, the water level will rise!
2. Pour the condensed milk into the ramekins and put them into their bath.
3. Cover with foil so the condensation doesn’t fall back into the milk (see photos).
4. Turn slow cooker on to high and leave for about 4-5 hours. Adjust timings if your slow cooker tends to cook a little faster. You can check the progress by carefully peeking under the foil. Caramel is done when it has turned the colour of, um, caramel. The longer you leave it, the darker and thicker it will get. Mine is good after 5 hours.

Other cool ideas for your slow cooker
Slow Cooker Jacket (Baked) Potatoes, my most popular post ever
Hot Dogs for a Crowd, by A Year of Slow Cooking
CrockPot Play Dough Recipe, by A Year of Slow Cooking

Dukan Moussaka – Fabulously Healthy Protein and Vegetable Dish

Tags

aubergine, beef, cauliflower, crockpot, Dukan diet friendly, eggplant, Greek, low fat, meat sauce, protein, red pepper, slow cooker, vegetables

This is a complicated recipe. It’s not at all difficult, but there are many steps to it. It’s not a throw-together-right-after-work meal, but you can make it in stages over a couple of days; and that makes life a lot easier. The seed for this idea was planted when I made the Healthier Mac & Cheese using a cauliflower béchamel. I started wondering if I could use this sauce in a lasagna, but then it occurred to me that it’s actually Dukan friendly. So my thoughts turned towards adapting a classic dish to suit this protein and veg based diet. Lasagna was out due to the pasta, so what else could I make? Moussaka of course! Sadly the potato had to be replaced, but layers of red peppers compensated by lending their sweetness and bright colour to the dish.

On my first go at this experiment I tried to dry fry slices of aubergine (no oil is allowed in the diet) so as to keep with the traditional layering of meat and veg. That didn’t really go too well; aubergines like their olive oil. Also, I made the cauliflower sauce based on the mac & cheese recipe, which turned out a bit too watery and meant the top layer was very thin. So the second time round, I cooked the aubergine (eggplant) together with the meat in order to overcome the dryness issue, and made a thicker cauli sauce without the addition of water. There were less layers than traditional moussaka, but everything held together much better, and the result was tastier and much prettier!

I used the slow cooker to make the meat part, since this is by far the best method for cooking without oil or any other kind of fat. It’s also a great way to make minced meat sauces in general, as they always benefit from long simmering on low heat. I always leave my Bolognese on for a good 10 hours. If you don’t have a slow cooker I’m sure it would work just fine on the stovetop. Use water to gently cook the onion, then add the meat, and don’t forget to drain the fat before adding the rest of the ingredients. You want the result to be quite thick so watch the amount of liquid you add.

Before it’s cooked , the aubergine needs a bit of alone time with a good sprinkling of salt (don’t worry, it’s rinsed off!). This helps get rid of the bitterness that sometimes comes with this vegetable. I recently heard an interesting tip for those who grow their own aubergines; apparently if you plant them next to basil they’ll be less bitter to begin with!

As regards the preparation of this dish, what I did was make the meat sauce the first day. Then in the evening I made the cauliflower puree. Both went in the fridge overnight. The next day I made the peppers, mixed the puree with the rest of the topping ingredients, layered it all up in the baking dish and baked it. Broken up like that it’s not that big a deal really. And it’s well worth it! Oh, you could also use store bought roasted red peppers, but since they are usually preserved in oil it would be cheating a bit.

If you are not on the Dukan Diet, this is still a recommended recipe. It’s super healthy, low in fat, and very tasty. I suggest you sprinkle some grated cheese on top before baking! (Also allowed in the Consolidation phase of the diet)

Step 1

Slow Cooker Meat Sauce with Aubergines (Eggplant)

Ingredients

1 medium onion, chopped
3 Tbs water
500g minced lean beef
2 Tbs water
2 Tbs white wine vinegar
400g chopped tomatoes with juice + 2 Tbs water to rinse tin
1/2 cup tomato passata
2 medium aubergines, cut into chunks
1/2 tsp cinnamon
1/4 tsp freshly cracked pepper
1 bay leaf
Salt

Instructions

1. Prepare aubergines by putting the chunks into a colander and sprinkling with salt. Give them a shake and sprinkle again, so that all the pieces have salt on them. Leave for 20-30 minutes (on a plate, as the veg will release a bit of water).
2. Sautee the onion in the 3 tablespoons of water on medium low heat till softened. Add to the slow cooker. Or just put the raw onion in the slow cooker and save yourself a step – to be honest I doubt it makes much difference to the end result.
3. Put the pan back on the heat, turn it up to high, and add the 2 tablespoons of water followed by the minced meat. Stir continuously breaking up any clumps. The meat will release fat and juices and start bubbling. When it’s brown all over with no pink showing, add the vinegar. Stir well and let it all bubble till the liquid in the pan has reduced. Transfer meat to the slow cooker with a slotted spoon and discard the remaining fatty juices (this is a diet dish!).
4. Add the tomatoes, passata, cinnamon, bay leaf and pepper to the slow cooker. Stir well.
5. Rinse and strain the aubergine well. Add to the slow cooker and stir into the mixture.
6. Cook on low for 10 hours (I imagine it would be fine after 8, but I was out so I don’t know for sure!). If you are around give it a stir halfway through.

Step 2

Red Pepper Layer

Ingredients

2 red peppers (I used the long Greek ones, but bell peppers would be fine)

Instructions

1. Cut one side of a pepper from the stalk down to the bottom, then do the same on the opposite side. You want to end up with two big pieces, as wide and flat as possible. These will make up the layer that separates the meat from the topping. Don’t worry about the bottom or sides curling in, they will flatten a bit after they are softened. If necessary, measure the pepper pieces against the baking pan or dish that you will use. If needed, use another pepper.
2. Take a large frying pan with a lid, cover the bottom of the pan with water, lay the pepper pieces in it and turn the heat to medium. Cook covered till the peppers are well softened, turning once. Mine took about 30 minutes. My mum suggested that I try doing this in the microwave next time. I wish she’d said it earlier… Anyway, make sure they don’t catch on the bottom of the pan. If necessary turn the heat down a bit or add more water. Set aside.

Step 3

Cauliflower and Yogurt Topping – The Fake Béchamel

Ingredients

1 smallish head of cauliflower (I forgot to weigh it – I think it was probably about 600-700g). You want it to produce 2 cups of puree.
1 Tbs vinegar
1 tub (200g) Greek yogurt (2% fat)
2 eggs
1/4 tsp white pepper
1/4 tsp nutmeg
1/2 tsp salt

Instructions

1. Cut the cauliflower into florets and put in a pan with a fitted strainer. Add water to the bottom of the pan (don’t let it touch the bottom of the strainer), together with the vinegar. Cover with a tight fitting lid and steam the cauliflower till very soft. (Vinegar helps with the smell!)
2. Remove the cooked cauliflower and blend it well, till it’s very smooth. Let cool a little. You want two cups. If you have some leftover, use it as a healthy sauce for meat or fish (you can thin it out with milk if necessary).
3. Add the yogurt to the cooled cauliflower puree while stirring continuously, followed by the eggs, pepper, nutmeg and salt. Make sure it’s all well incorporated.

Step 4

The Dukan Moussaka – General Assembly!

Instructions

1. Preheat the oven to 200C. In a baking tin or dish, evenly spread the meat and aubergine sauce.
2. Lay the peppers on top, creating a layer and trying to cover the meat as well as possible.
3. Spoon the cauliflower mixture on top of the peppers and level it out. The dish I used is 16x25cm and everything fit perfectly.
4. Bake in the hot oven for 50-60 minutes, till it’s bubbling at the sides and firm on top. It will probably start to brown on the top, but mostly around the sides. I couldn’t get mine to brown all over. It didn’t matter!

Other Moussaka recipes – but none of them Dukan!
Moussaka by Brown Eyed Baker
Vegetable Moussaka by The Shiksa in the Kitchen
Leek Moussaka by The Perfect Pantry
And something a little different… Mussaka by FatFree Vegan Kitchen

Slow Cooker Giouvarlakia – Meatballs in Egg-lemon Sauce or Soup

Tags

avgolemono, crockpot, egg lemon sauce, Giouvarlakia, Greek, lemon, meatballs, minced meat, potatoes, slow cooker, soup, vegetables

For a while now I’ve been meaning to try and adapt this classic Greek recipe for preparation in the slow cooker. It’s one of those things I usually remember at the wrong time, like when I haven’t defrosted the minced meat. Finally, on Saturday I remembered to take the meat out of the freezer, buy parsley, and properly plan my experiment for Sunday. This had to be a weekend endeavour for me, as I knew the meatballs wouldn’t need all day in the slow cooker, and my working hours have me away from home for at least 9.5 hours on weekdays.

Giouvarlakia are meatballs made with rice in the mixture, cooked in water or stock and served (traditionally) in egg-lemon soup (Avgolemono). If you don’t fancy soup, this version makes the juice just thick enough to act as a sauce (albeit a runny one), ideal for being mopped up with fresh crusty bread. Chips (French fries) are also good vessels to use for plate cleaning in this case. The resulting meatballs are similar to the insides of these stuffed courgettes, but are much easier to make.

I started by prepping the veg, cutting it into fairly small pieces to cook quicker, and getting it going in the Crockpot. I then made my Giouvarlakia, slightly on the large side so as to delay cooking time a bit and allow enough time for the potatoes and carrots to soften. They were bigger than golf ball size, with about 3-4 level tablespoons of mixture in each one. The amounts stated below gave me nine meatballs. I used a 4 quart Crockpot and the meat, perched on top of the veg, was partially submerged in the 3 cups of water.

Slow Cooker Giouvarlakia

Serves 3

Ingredients

1 medium sized potato, cut into smallish pieces (approx. 3-5 cm or 1-2 inches)
2 small carrots, sliced
1 celery stick cut into chunks
3 cups of water or stock
500g minced meat (I used a mix of beef and pork, you can use just beef if preferred)
1 small onion, chopped finely
2 Tbs parsley, chopped finely
5 Tbs rice for risotto (Arborio or similar)
2 tsp salt, divided
¼ tsp pepper (I used white)
1 tsp olive oil
2 eggs
1 large lemon, juice

Instructions

1. Place potatoes, carrots and celery in the bottom of the slow cooker insert and pour in the water. If you want to help things along and maybe shorten cooking time, you can use boiling water. I used 2 cups cold, 1 cup boiling. Sprinkle one teaspoon of salt over veg and water. Turn on slow cooker to low.
2. In a large mixing bowl, combine the meat, onion, parsley, rice, 1 teaspoon salt, pepper and oil. Mix well with your hands till it comes together, but don’t over mix so the meatballs aren’t too dense.
3. Shape the mixture into meatballs and place on top of the veg in the slow cooker. Some won’t be completely submerged, that’s fine.
4. Leave them to cook for about 6 hours and check for doneness. You can use a thermometer or break one in two and take a peek. I find that the thermometer is best, as sometimes meat in the slow cooker keeps a sort of pinky colour, even if it’s well over the required temperature. Mine were in for 6 ½ hours on low and were done, as was the veg. During cooking (after about 3 hours) I also turned them upside down once, using barbeque tongs, but I’m sure they would have been fine even if I hadn’t disturbed them at all.
5. When the meatballs are ready take them out of the slow cooker with a slotted spoon (keep them warm as best you can, but don’t worry too much). In a mixing bowl beat the eggs and lemon juice till well combined. Place the bowl next to the slow cooker, and using a ladle, slowly add small amounts of hot juice into the egg mixture, beating continuously. Start with about one tablespoon at a time, and gradually increase the amount of juice added to the bowl. This is called tempering the eggs and it needs to be done so they don’t scramble. When most of the juice from the Crockpot has been transferred to the egg mixture, and the bowl feels warm to the touch, pour the mixture back into the insert. Take the insert out of the base and move it round a bit, so the sauce goes all round the veg, and place it back into the slow cooker.
6. Put the meatballs back into the sauce (or soup!), cover and leave for about 5 minutes till it’s all warmed through again. Keep an eye on it so the egg doesn’t misbehave!
7. Serve with fresh crusty bread and feta cheese.

Note: If you want to enjoy this as a soup, I suggest you use 4 cups of stock instead of the 3 cups of water.

Slow Cooker Meatball Mania!
Slow Cooker Meatballs with Orange Marmalade, by The Chic Life
Slow Cooker Asian Meatballs, by Taste and Tell
Apple, Turkey and Cheddar Meatballs Crockpot Recipe, by A Year of Slow Cooking
Almost Dukan Friendly Slow Cooker Turkey Meatballs, by On Top of Spaghetti

Easy Slow Cooker Applesauce with Pears

Tags

apples, applesauce, crockpot, ginger, pears, slow cooker

Greek yogurt and applesauce topped with crunchy granola.

It’s currently 8:00am and I’m at the bus stop waiting for my bus (and furiously scribbling on my notebook). I’m on my way to work you see.

Oops, I’m now on the bus. I’ve been feeling really bad about falling behind with my posts, but I’ve had quite a bit going on lately which has been stressing me out. And blogging is supposed to be a fun hobby isn’t it? At least at my level! So I decided to stop beating myself up about it and do what I can when I can. This is my intro to a very quick post and an even quicker recipe!

Despite all my “goings on” I still spend a lot of time in the kitchen, and couldn’t help but jump on the seasonal bandwagon. That means recipes with apples and pumpkin! Seasons are slightly different here in Greece, I mean we had pumpkins all through the summer, but when you read blogs from the US all the time, you get carried away by the beautiful descriptions and transferred into their atmosphere. So even though we’ve had 30^oC degrees heat this week (that’s 86^oF), I’m thinking applesauce, soup, hot chocolate and so on. I did do a little experiment to try and combine the two worlds, but more about that another time (after I know it was successful!).

Aaand I’ve now reached the metro station, next train in 2 minutes. So, applesauce. What a gorgeous, versatile, adaptable concoction. It especially goes with the granola I talked about here and here; in fact all granolas or even porridge can benefit from a spoonful of applesauce dolloped on top. Add a little Greek yogurt and… perfect breakfast or snack. It also goes well with ham or turkey in a sandwich. Or with cheese. As I said, versatile.

On the train now, so glad you can’t see my handwriting. I saw this recipe by Cookin’ Canuck on Slow Cooker from Scratch, where there is a great round up of applesauce variations. It’s quick to prepare, has few ingredients and tastes lovely. A winner in my book! I made a much smaller batch because I only had two apples and The Mister doesn’t really eat much applesauce anyway. Check out the original here, as well as all the other recipes on the Slow Cooker from Scratch round up here. Hey, thanks for keeping me company on my morning journey!

Makes just under 2 cups

Ingredients

2 red apples (I used a crispy, juicy Greek variety like Red Delicious)
2 pears
1 Tbs brown sugar
½ tsp dried ginger
½ tsp cinnamon
¼ cup water

Instructions

1. Peel, core and chop the apples into large pieces. I only peeled one of them because I got impatient and I don’t mind the skin, it gets soft anyway. Do the same with the pears. If their skin is tough (it can be sometimes) don’t leave any on.
2. Pop them all into the slow cooker and sprinkle the spices and sugar on top. Mix well.
3. Add the water to the slow cooker, you can use less if you want, I wanted to coat the bottom of the stoneware but I don’t think there was any need to, the fruit releases lots of moisture.
4. Cook on low for 6-8 hours or on high for 3-5. Cooking time depends on how hot your slow cooker gets, and how much fruit you use (the more the fruit, the longer it takes). Stir occasionally and break up with a spoon or fork.

Other recipes for or with applesauce from around the blogosphere
CrockPot Applesauce Recipe from A Year of Slow Cooking (another slow cooker version)
Homemade Applesauce by Framed Cooks (a stovetop version)
CrockPot Applesauce Chicken Recipe from A Year of Slow Cooking
Perfect Roasted Pork Loin & Homemade Rosemary Applesauce from the LeMoine Family Kitchen

Artichokes A La Polita – Slow and Not So Slow

Tags

artichokes, avgolemono, crockpot, Dukan diet friendly, egg lemon sauce, Greek, slow cooker, vegan, vegetarian

Recently I’ve found myself adapting more and more traditional Greek recipes for the slow cooker. I’m pleasantly surprised by the many options and how easily adaptable they are. However, I realize there are many people out there who don’t own slow cookers, especially here in Greece, so I’ve decided where possible to include some brief instructions for a stove top method.
A La Polita means Of The City; however in Greece when you hear “The City” it means Constantinople (Istanbul). The original version of this recipe comes from Turkey, and was made with artichokes, whole small onions (shallots) and lots of oil. Over the years it has changed a bit and now usually includes spring onions instead of shallots, potatoes, carrots and sometimes peas. It can be made plain with a bit of lemon juice, or swimming in my favourite (yes you guessed it) egg lemon sauce!
I use frozen artichokes. You can use fresh if you want to, but for me they are a MAJOR pain. Once when we were visiting the village The Mister’s dad and I went for a walk and picked loads of lovely fresh ones, so I did the whole cleaning and rubbing with lemon thing and picking/spitting out tough bits all through dinner thing. Been there, done that, got the t-shirt. I can now enjoy the convenience of modern life and buy them all clean and white and ready to cook.
Usually the veggies are cooked in water, but in this case I used chicken stock to give it some extra flavour. I threw all the ingredients in the CrockPot together, but keep in mind this will give you very soft artichokes after the many hours of cooking. If you prefer them to hold a bit, you could try adding them a couple of hours after you’ve started the potatoes and carrots. I’ve not done this, so if you do please come back and let us know how it worked out!

Slow Cooker Artichokes A La Polita

Serves 2-3
What you need:
400g frozen artichokes
3 small potatoes, cut into smallish pieces
1 medium carrot, sliced
1 spring onion (or more if you like), thinly sliced (I used only the white bit)
1 cup chicken stock
½ cup water (I added this because my stock was homemade and quite thick and jellied. It may not be necessary if your stock is watery)
½ lemon (juice of)
Salt and pepper to taste
2-3 sprigs of fresh dill weed, finely chopped (I forgot to buy some so I didn’t use it, but it’s nice)
For the egg lemon sauce
1 egg
3 Tbs lemon juice (or more if you like it quite lemony)

What you do:

1. Add potatoes, carrots and onions to the slow cooker. Mine is a 4quart.
2. Add artichokes on top.
3. Pour the rest of the ingredients over the top.
4. Cook on low for 8 hours or until potatoes are cooked through. Stir occasionally so they cook evenly, but be careful not to crush the artichokes.
5. An hour or so before the end of cooking time, take the egg out of the fridge so it comes to room temperature.
6. When the veggies are ready, take a clean bowl and crack the egg in it. Add the lemon juice and whisk.
7. Without turning the slow cooker off, take the insert out and place it on a heat proof surface. Carefully temper the egg mixture by taking a spoonful of sauce at a time from the slow cooker and adding it to the bowl while whisking continuously. Do this slowly and patiently so your egg doesn’t scramble. You want the mixture in the bowl to slowly warm up enough so that you can pour it into the slow cooker. When you have a good amount of sauce in the bowl and it feels nice and warm, pour it into the artichoke stew. Hold the insert with both hands and swirl it in a circling motion so that the egg mixture goes everywhere and mixes into the stew.
8. Put the insert back in the slow cooker and let it warm through again (on low). I test the sauce with a food thermometer just to make sure the egg is cooked. Temp should read at least 160F.
9. Enjoy with feta cheese and crusty bread.

Stove top method:

What you need (extra to above ingredients):
1/3 cup olive oil
Water (enough to almost cover veggies)

What you do:

1. In a saucepan warm the oil over a medium heat and add onions. Cook gently till soft and fragrant.
2. Add the carrot and potatoes and cook for 3-4 minutes stirring frequently.
3. Turn the heat up to medium high and add the artichokes. Sauté for a couple more minutes.
4. Add dill, lemon juice, salt & pepper, chicken stock and water until just covering the veggies. Bring to a boil.
5. Turn heat down to low so that the stew is slowly simmering. Cook for about an hour, or until veggies have the desired tenderness and the sauce has reduced.
6. Prepare your egg mixture and temper as above, before returning it to the heat for a few minutes.

Notes: You can omit the egg lemon sauce and use only water or veg stock instead of chicken, in order to make a vegan version. Thicken the sauce at the end of cooking (if necessary) using a corn flour slurry.
The slow cooker version is also Dukan Diet friendly (Consolidation Phase).

Other recipes using artichokes:
Spaghetti with Artichoke Hearts and Tomatoes by The Pioneer Woman
Artichoke Soup by Simply Recipes
Chicken and Artichokes in Wine Sauce by The Kitchn
Slow Cooker Shrimp and Artichoke Barley Risotto by Cara’s Cravings via Slow Cooker From Scratch recipe collection

Other traditional Greek recipes adapted for the slow cooker:
Slow Cooker Village Rooster “Kokkinisto”
Stuffed Courgettes (Zucchini) with Egg Lemon Sauce (as featured on Slow Cooker From Scratch)
Revithia from Sifnos (Traditional Chickpea Soup)
Pork Lemonato (as featured on Slow Cooker From Scratch)

Slow Cooker Jacket (Baked) Potatoes – Best Idea Ever!

Tags

baked potatoes, crockpot, jacket potatoes, potatoes, slow cooker, sweet potatoes, vegetarian

As you may have noticed, I’m a bit obsessed with my slow cookers. I’m in love with the things. I can talk about them all day. Strangely enough, until recently I hadn’t got round to trying baked potatoes, even though I’d seen a number of blogs saying how great they are. Then finally I did, and thank goodness for that! I still can’t believe how good they are, and how easy it is to make them.

When I decided to do my little experiment, there were two methods I wanted to try. One involving tin foil and one not. The tin foil method means wrapping up each one of the clean, scrubbed spuds and baking them in the foil, whereas the other method means rubbing them with some oil and salt and baking them au naturel. So it’s oil or foil! (Sorry, that was too tempting…)

The result was the same in terms of deliciousness although in the first case –and maybe this is my imagination- I thought I could detect a hint of tinny taste. Anyhow, the way I see it is if you get the same results, why waste loads of foil each time? I ate these with a topping of gouda cheese and a quick yogurt based sauce as an alternative to sour cream (which is sadly not available in Greece).

A few days later I saw a couple of sweet potatoes beckoning to me from the supermarket crate. Yup, you guessed it. Into my CrockPot they went. Washed, scrubbed, oiled and spiced. 5 hours later, gorgeously soft and squishy, my baked sweet potatoes were ready. I followed Stephanie O’Dea’s idea (O’Dea’s idea! Sorry, sorry, I’ll stop) for these, and I must say that squirting some lime juice on these babies is the right way to go. It really balances out the rich sweetness. The next day I had a throw-it-together lunch of sweet potato (scooped out of the skin) with leftover roast chicken pieces. Lime juice over the top, freshly cracked black pepper, salt… and voila, a seriously yummy (and healthy) meal.

If you have a slow cooker you really need to make jacket potatoes in it.

Slow Cooker Jacket (Baked) Potatoes

What you need:
Potatoes, whichever kind you fancy
A bit of olive oil (or whatever oil)
Salt (for regular spuds)
Spice mix of 1 tsp cumin, 1 tsp chili powder, 1 tsp salt (for sweet potatoes)

What you do:

1. Wash the potatoes very well, scrubbing if necessary, but don’t scrub off the skin! Dry them with kitchen paper.
2. Put some salt or the spices in a little bowl (don’t wait till your hands are oily, it’s messy!).
3. Rub some oil between your hands and then rub the potatoes so that they get lightly coated.
4. Take some salt or spices from the bowl and rub them on the potatoes too.
5. Stick the potatoes in the slow cooker (you can stack them – mine came up to the top!). A good idea if they aren’t too long is to put them in vertically (“standing up”). I had one long one that didn’t fit so they went in horizontally and it was fine.
6. Sprinkle any remaining salt/spices over the potatoes, cover and cook on low for 8 hours or high for 4-5. If you only have a few (the first time I did only two) they might be ready earlier (approx. 3 hours on high), so try them by sticking a fork in to see if they’re soft. My sweet potatoes (again only two) were definitely ready before the 5 hours on high, I’d just forgotten about them. No harm done though, they were just really soft inside.
7. If you find yourself with oily salty hands, before washing them rub them together, massaging the backs and cuticles. It’s fab for exfoliating and leaving beautifully soft mitts. Slather with hand cream afterwards. And another trick; for getting oil off your hands more easily, rub soap or washing up liquid on before you wet them. It won’t lather until you do, but oil and grease washes off much better this way.
8. When ready, cut the potatoes lengthwise and top with your favourite toppings. Butter, cheese, crumbled bacon, cheese, sour cream, chives, cheese, baked beans, chili con carne, cheese… anything! For the sweet potatoes squeeze some lime juice, it really suits them.

Note: to be honest, I’m not sure how much of the spice actually penetrated the skin of the sweet potatoes and gave it taste. However I didn’t prick them before cooking, so maybe that had something to do with it. Next time I’ll try it.

Yogurt Sauce
Serves 1

What you need:
2 Tbs natural yogurt
Salt, white pepper, black pepper
Pinch of dried coriander leaves (or 2 tsp fresh chopped)
Pinch of smoked paprika
A good squeeze of lemon juice

What you do:
Mix it all up!

Other baked potato goodness:
8 Creative Toppings For Baked Potatoes by HuffPost Taste
Slow Cooker Baked Potato Soup Recipe by Stephanie O’Dea
Southwestern Stuffed Sweet Potatoes by Pennies on a Platter
Chicken and White BBQ Potatoes by Prevention RD
Reminiscing A Little Over Vegetable-Stuffed Potatoes by The Cozy Apron

Slow Cooker Turkey Sausages and Veg in the Red

Tags

aubergine, crockpot, dukan, eggplant, red pepper, slow cooker, tomato, tomato sauce, turkey sausages

The other day I was really stuck for ideas on what to make for dinner. I had some lovely aubergines (eggplant) in the fridge, from a friend’s garden, and really wanted to use them up. Then I remembered I also had red peppers, definitely on their last legs, so I wanted to combine the two. And then I had a light-bulb moment. I’m saying this because I rarely have light-bulb moments. Most of the time I have great ideas on what I should have made, after I’ve made something else. This results in an overflowing fridge and freezer, since the great ingredients I keep in there usually present themselves to me when it’s too late. This time, it was a genuine case of Eureka when I thought of the turkey sausages I’d just brought back from my mum’s where they were on holiday. Yes, all the contents of my fridge/freezer (well, the lucky ones anyway) took a recent vacation to my mum’s due to freezer problems I’ve mentioned in the past (too many times).

So, yes, happy days. I had sausages, I had lovely veg, and I had tinned tomatoes. Into the slow cooker they all went. The sausages were frozen but by the time I’d prepped the rest of the ingredients they were just thawed enough to slice into thick chunks (it’s summer in Greece, nothing stays frozen for long on the counter top). And to give credit where credit is due, I used this recipe for Mediterranean Eggplant Salad by Apron Strings as my base. Yum! Threw it all in with seasonings etc and voila! Heavenly smells served to create a huge appetite for a very tasty dinner. I was on a carbs-allowed-for-one-meal day of the Dukan Diet, and I was very good and made quinoa instead of pasta.

As there was a lot left over, The Mister got to try some the next day. (That sounded weird didn’t it? No he doesn’t only eat leftovers! He was away the first day. Glad we cleared that up before he reads this). This meal was quite interesting, because I combined it with white fish cooked in the frying pan with some low cal spray. Yes, it sounds weird eating turkey sausage with fish, but hey, you do what you gotta do when you’re eating the Dukan way. And it was actually very nice. Don’t ask what type of fish Ok I just looked it up on Google, and it seems that this fish (Glafkos in Greek) is in fact Blue Shark!! Wow, we had shark for dinner. Cool.

UPDATE ON 12TH FEBRUARY 2013
I’m updating this post today so I can enter it into the Recipes for Life blogger challenge over on Bangers & Mash. Vanesther is hosting this challenge for a charity organisation called SWALLOW, which supports adults with learning disabilities to lead more independent lives. I’m so happy to be posting something for such a good cause! SWALLOW organises cookery classes helping members learn to prepare simple, inexpensive and nutritious meals. I chose this recipe for two reasons. One, the ingredients are right, and two, when it comes to simple, inexpensive and nutritious you can’t go wrong with a slow cooker. For extra simplicity and lower cost, serve with rice or pasta. Also, ignore the onion flakes and use a proper onion – that was either me being very lazy or me being out of onions. Chop it up and add with everything else. Enjoy!

Serves 3-4

Ingredients

4 turkey sausages, thickly sliced (in Greece they’re called country style not sure if that’s the same in UK & US)
2 red bell peppers, cut into chunks
2 small aubergines (eggplants), cut into chunks
2 x 400g tins chopped tomatoes
1 Tbs onion flakes
1 Tbs sweet paprika
2 tsp cumin
2 tsp (ahem, Dukaners close your eyes) brown sugar
1 ½ tsp dried oregano
1 tsp coarse salt
Few grinds of pepper

Instructions

1. Chuck it all in the slow cooker. Stir as best you can.
2. Cook on high for about 5 hours, or on low for I imagine about 8 hours. I took the high option as I started late! It might be less on high if your sausages are fully thawed.
3. Enjoy with quinoa, cous cous, rice, or SHARK!

Slow Cooker Turkey Meatballs – Dukan Friendly (Almost!)

Tags

crockpot, dukan, meatballs, minced meat, slow cooker, tomato, tomato sauce, turkey

You know the name of my blog, On Top of Spaghetti, right? It’s from the children’s song where a poor meatball falls off a plate of spaghetti and rolls away to a terrifying, squishy death. My first post was a recipe for meatballs in tomato sauce, and I’ve just realised that it’s now 6 months since I started this blog. So for our first half-birthday it seems appropriate to post another tomato meatball recipe!

This time it’s a Dukan Diet friendly version, made with turkey minced meat. Now, the “almost” included in the title is because this is fine for the Consolidation phase (last phase) but it’s a tiny bit naughty if you’re still on the Cruise phase. For those who aren’t familiar with this jargon, on the Cruise phase dieters can enjoy days of lean meat and non-fat dairy (pure protein) and vegetables, alternating with days of just pure protein. After moving on to the Consolidation phase they can have some additional treats like two slices of brown bread, a piece of cheese and a piece of fruit each day. There’s a lot more to the diet than this description, but I won’t bore you with it. If anyone is interested in details please feel free to email me. So, the ingredient that makes these Consolidation friendly only, is a teensy bit of parmesan. However, it’s such a small amount… let’s just say I won’t judge if you’re feeling rebellious!

The great thing about this recipe (apart from its tastiness) is that it’s made in the slow cooker, so it won’t send your home’s temperature through the roof. And you don’t have to brown the meatballs first! You can just plop them in and forget them till dinner time. Giving you enough time to go out in search of a beach.

My inspiration for these meatballs came from Gina over at Skinnytaste; I tried her Crock Pot Italian Turkey Meatballs a while ago and really loved them. This time I switched the breadcrumbs with oat bran, which is a daily Dukan requirement, and changed the sauce and seasonings a bit according to what I had in my cupboard. They turned out really great, and The Mister ate them up happily too (always a good sign).

Turkey Meatballs in the Slow Cooker
Serves 3-4

What you need:
For the meatballs
450g minced turkey meat
2 ½ Tbs chopped parsley
2 Tbs oat bran
4 Tbs grated parmesan cheese
1 egg
1 pinch of sweet paprika
Salt and pepper to taste
For the tomato sauce
500g tomato passata
3 plum tomatoes, chopped
1 ½ tsp dried onion flakes (or ½ small onion chopped)
1 tsp paprika
1 tsp dried basil
Salt and pepper to taste
1 tsp sugar or equivalent sweetener (note: I was planning on using stevia but I forgot. We didn’t eat these the day I cooked them, so I added some when I warmed them up the next day and it was fine.)

What you do:

1. Add all the meatball ingredients to a large bowl. Mix with your hands until incorporated, but don’t over mix.
2. Form small meatballs with your hands, being careful not to pack them very densely so they don’t toughen up (great advice from Gina). Put aside while you prep the slow cooker.
3. Pour the passata into the slow cooker, add the tomatoes and the rest of the sauce ingredients. Mix with a spoon.
4. Gently place the meatballs into the sauce. It doesn’t matter if you have to stack them a bit, or if the top ones are not submerged. When they start cooking and firm up slightly you can mix them around so the ones on top can spend some time in the sauce!
5. Cook on low for 4 to 6 hours. Check for doneness with a food thermometer or by cutting into a meatball and checking there’s no pinkness.

Note: Gina has a stovetop version as well, in case for some unfathomable reason you don’t own a slow cooker!