Crockpot Baked Spinach And Cheese Noodles
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Judul : Crockpot Baked Spinach And Cheese Noodles
link : Crockpot Baked Spinach And Cheese Noodles
I took like twelve pictures of this and none of them look very appetizing---I don't see myself with a career as a food stylist any time soon.
Using your slow cooker to cook casseroles doesn't make sense to a lot of people.
I get questions like: "HEY STEPH,
can't I just cook this in the panggangan on 350° for like 45 minutes or something?"
---> Yes! absolutely! :-)
BUT. In many households, the dinner time hours are filled with homework, afterschool sports and various errands and pick-ups from all ends of town.
This way I can safely leave the house while dinner cooks itself and it can safely stay on the "warm" setting indefinitely.
Dinner time should be relaxed and not rushed and frantic. Slow cooking helps me with this illusion....
lol.
;-)
Anda sekarang membaca artikel Crockpot Baked Spinach And Cheese Noodles dengan alamat link https://deathbycoleslaw.blogspot.com/2015/07/crockpot-baked-spinach-and-cheese.html
Judul : Crockpot Baked Spinach And Cheese Noodles
link : Crockpot Baked Spinach And Cheese Noodles
Crockpot Baked Spinach And Cheese Noodles
Baked casseroles in the crockpot is a way to use your slow cooker as a mini-oven. In this recipe the noodles cook in the lezat cheese sauce -- there is no need to pre boil the noodles beforehand.
I've found that "heartier" noodles hold up the best in the crockpot -- stay away from angel hair or spaghetti pasta and instead go for a penne or rigatoni.
Since we are gluten free, this is made with a brown rice penne.
[originally made in 2008, during my Year of Slow Cooking]
Day 117.
I've found that "heartier" noodles hold up the best in the crockpot -- stay away from angel hair or spaghetti pasta and instead go for a penne or rigatoni.
Since we are gluten free, this is made with a brown rice penne.
[originally made in 2008, during my Year of Slow Cooking]
Day 117.
I took like twelve pictures of this and none of them look very appetizing---I don't see myself with a career as a food stylist any time soon.
But!
It tasted good!
:-)
:-)
Michelle's Slow Cooking Thursday post (4/16 link removed, site no longer available) a month ago or so popped into my head while I was at the store last week.
I couldn't remember everything that went in it at the time, but remembered enough to sort of recreate it for an easy weeknight dinner.
This is a wonderful, creamy dish, and if you use low or fat free ingredients, the creaminess stays without unnecessary calories.
I couldn't remember everything that went in it at the time, but remembered enough to sort of recreate it for an easy weeknight dinner.
This is a wonderful, creamy dish, and if you use low or fat free ingredients, the creaminess stays without unnecessary calories.
The Ingredients.
serves 6 or so
serves 6 or so
2 tablespoons butter
1/3 cup flour (I personally use a gluten free all-purpose blend)
2 1/2 cups milk (any variety, I used fatfree this time)
15 ounces of ricotta cheese
15 ounces of ricotta cheese
3 tablespoons prepared dijon mustard
1/4 cup shredded parmesan cheese 1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1 seeded and chopped red pepper
1 seeded and chopped red pepper
10 ounces of frozen spinach, thawed and drained
OR 16 ounces fresh, stems trimmed
16 ounce package of un-cooked noodles
OR 16 ounces fresh, stems trimmed
16 ounce package of un-cooked noodles
The Directions.
Use a 4-quart slow cooker, or this would be a FANTASTIC candidate for the new casserole type crockpots!!
Use a 4-quart slow cooker, or this would be a FANTASTIC candidate for the new casserole type crockpots!!
The first step is to make a roux on the stovetop with all of the ingredients.
Make the Roux like this:
In a large stock pot (large enough to house all the noodles, etc), melt the butter on medium heat.
Whisk the flour into the butter until it is incorporated and then slowly pour in the milk until you have a smooth milky sauce.
Add in the ricotta cheese, dijon mustard, and parmesan cheese. Continue to stir until everything is incorporated.
Turn the stove down -- and add in the salt, pepper, and chopped red pepper. Stir in the spinach.
Once the spinach is wilty, stir in the package of uncooked noodles.
Remove from the heat.
Make the Roux like this:
In a large stock pot (large enough to house all the noodles, etc), melt the butter on medium heat.
Whisk the flour into the butter until it is incorporated and then slowly pour in the milk until you have a smooth milky sauce.
Add in the ricotta cheese, dijon mustard, and parmesan cheese. Continue to stir until everything is incorporated.
Turn the stove down -- and add in the salt, pepper, and chopped red pepper. Stir in the spinach.
Once the spinach is wilty, stir in the package of uncooked noodles.
Remove from the heat.
Spray the inside of your slowcooker with cooking spray and scoop out the cheesy and spinachy noodles.
Cook on high for 2 to 3 hours, or until the noodles are tender. You can also cook on low for about 4 hours if you'd like.
If your slow cooker doesn't seal well (you should have beaded up condensation on the lid when it is in use) then it might take up to 6 hours on low, or 4 hours on high.
If your slow cooker doesn't seal well (you should have beaded up condensation on the lid when it is in use) then it might take up to 6 hours on low, or 4 hours on high.
The Verdict.
Using your slow cooker to cook casseroles doesn't make sense to a lot of people.
I get questions like: "HEY STEPH,
can't I just cook this in the panggangan on 350° for like 45 minutes or something?"
---> Yes! absolutely! :-)
BUT. In many households, the dinner time hours are filled with homework, afterschool sports and various errands and pick-ups from all ends of town.
This way I can safely leave the house while dinner cooks itself and it can safely stay on the "warm" setting indefinitely.
Dinner time should be relaxed and not rushed and frantic. Slow cooking helps me with this illusion....
lol.
;-)
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