Spanish Tomato Toast

Now that the weather is getting warmer, we will be moving more toward foods that are lighter and more that are grilled. Although, I focus mainly on microwave or crock pot recipes, I will occasionally share a good side dish recipe like this one.

Spanish Tomato Toast

-8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
-4 cloves garlic peeled and cut in half
-4 small ripe tomatoes cut in half*
-Cruet of extra-virgin olive oil
-Small bowl of coarse salt or sea salt
-Freshly ground peppercorns

*For the best flavor, use vine-ripe tomatoes, preferably home grown ones. If not available, Slow-Roasted or Baked Tomatoes may be substituted or a good-quality canned tomatoes (ideally the pear-shaped ones), well-drained of their packing juices.

Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven.

Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato (cut side) over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp. Drizzle olive oil over the bread and tomatoes; sprinkle with salt and a couple grind of pepper. Serve immediately. Serves 8

There are two ways to serve tomato bread:

    * The first is for the cook to do the rubbing and drizzling.

    * The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the work. The second way is more fun.


Optional garnish, choose one or a combination:

    * 1/2 cup green Spanish olives
      
    * 12 anchovy fillets, soaked in cold water for 10 minutes, drained, and patted dry
      
    * 6 paper-thin slices Spanish ham or prosciutto
      
    * 12 paper-thin slices Manchego


     

Artichokes

Ingredients:




* 4 to 6 artichokes
     (remove stalks and tough leaves, etc.)
* 1 to 2 teaspoons salt
* 1/2 lemon, sliced
* 2 cups hot water

Instructions:


1. Place all ingredients into the crockpot.


2. Cook on low 4 -6 hours.


If you'd like to enhance the taste, you can throw in 6 to 8 peppercorns, some cut celery or onion.

Macaroni and Cheese

Ingredients: 
* 1 pound box elbow macaroni

* 1/2 cup (1 stick) butter
* 4 cups shredded cheddar cheese

                             * 2 cups half and half cream

                             * 1 can condensed cheddar cheese soup

Instructions:

Turn the crock pot on low and let it be getting warm while you cook the macaroni according to package directions. Cook the macaroni only slightly (al dente). Drain but do not rinse.

Slice the butter into pats (cubes) and put into the crock pot. Add the cheddar cheese soup and the cream and stir.

  

Add the cooked macaroni and the shredded cheese. Mix together and cook on low for 1 to 2 hours, stirring occasionally.

It is ready when the cheese is all melted and bubbly.

*You can reserve some of the cheese to sprinkle on top if you choose.

Meatloaf

   
    * 1 Tbsp. olive oil
    * 1/3 cup minced onion
    * 3 Tbsp. quick cooking oats
    * 8 oz. can tomato sauce
    * 1/2 tsp. dried thyme leaves
    * 1/4 tsp. dried marjoram leaves
    * 1/4 tsp. garlic salt
    * dash white pepper
    * 1 egg
    * 1 lb. ground chuck
    * 1 Tbsp. prepared mustard
    * 1 Tbsp. brown sugar
    * 1 Tbsp. Worcestershire sauce

Preparation:
In small microwave-safe bowl, combine oil, onion, and garlic; cook 3-4 minutes on high until soft. Combine with oats, half the tomato sauce, thyme, marjoram, garlic salt, pepper, and egg in a large bowl. Mix in meat with your hands. Gently shape into a 8x4" loaf.

Place into a 9x5" glass loaf pan, making sure the meat mixture doesn't touch the sides of the pan. Cover pan with microwave safe waxed paper. Microwave at high power for 5 minutes, then carefully siphon off the juices using a turkey baster.

Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meat loaf, making sure to evenly coat top and sides. Return pan to oven, rotating one half turn. Cover pan with microwave safe waxed paper and cook at 50% for 15 to 20 minutes or until an instant read meat thermometer inserted in the center of the loaf registers 160 degrees. Cover with foil and let stand 5 minutes on a solid surface before serving. The meat loaf temperature rises during standing time. Serves about 6.

Honey Barbecue Ribs

Cut spare ribs into serving pieces. Sprinkle with salt and pepper place in crock pot on low for 6 to 7 hours. Drain drippings and add barbecue sauce for the last hour.


HONEY BARBECUE SAUCE:
1/2 teaspoon garlic powder
1/2 cup honey
1 can tomato sauce
1 tablespoon vinegar (lemon juice can be substituted)
2 teaspoons Dijon mustard
2 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon worcestershire sauce


Sauce also works with chicken.

Chicken and Dumplings

Crockpot Chicken and Dumplings

Ingredients


* 2 skinless, boneless chicken breasts
* 1 can cream of chicken soup
* 1/2 Diced Onion
* 1 package or can refrigerated biscuit dough, torn into pieces  or use bisquick according to package directions
* 1 teaspoon parsley flakes
* 1/2 teaspoon Old Bay Seasoning for Poultry, Seafood,  Salads and Meats


Directions


1. Place the soup, then the frozen chicken breasts into the crockpot. Next put the onion, parsley flakes and Old Bay Seasoning. Pour 1 soup can of water over all.


2. Place cover on the crockpot and cook on high 4 to 6 hours. When chicken is almost done, tear the biscuit dough into pieces and add to crockpot. If using bisquick, drop small spoonfuls into the crockpot. Cook until dough is no longer raw at the center.


This is a basic recipe. By adding carrots, celery, potatoes, peas, etc., you can create a complete meal without the necessity of sides. However, you end up with more of a chicken pot pie dish rather than the traditional chicken and dumplings.


This recipe is for 2 to 4 people. If you need a larger amount, double everything.

                                                                                                     

Microwave Chicken and Dumplings

Ingredients


* 2 skinless, boneless chicken breasts
* 1 can cream of chicken soup
* 1/2 Diced Onion
* 1 package or can refrigerated biscuit dough, torn into pieces  or use Bisquick according to package directions
* 1 teaspoon parsley flakes
* 1/2 teaspoon Old Bay Seasoning for Poultry, Seafood, Salads and Meats


Directions


1. Place the soup, then the frozen chicken breasts into the crockpot. Next put the onion, parsley flakes and Old Bay Seasoning. Pour 1 soup can of water over all.


2. Place cover on the crockpot and cook on high 4 to 6 hours. When chicken is almost done, tear the biscuit dough into pieces and add to crockpot. If using bisquick, drop small spoonfuls into the crockpot. Cook until dough is no longer raw at the center.


This is a basic recipe. By adding carrots, celery, potatoes, peas, etc., you can create a complete meal without the necessity of sides. However, you end up with more of a chicken pot pie dish rather than the traditional chicken and dumplings.


This recipe is for 2 to 4 people. If you need a larger amount, double everything.

Crock-Pot History and Lamb Stew With Spinach

History of the Crock-Pot

The Naxon Utilities Corporation of Chicago developed the Naxon Beanery All-Purpose Cooker. The Rival Company bought Naxon in 1970, and reintroduced it under the Crock-Pot name in 1971. In 1974, Rival introduced removable stoneware inserts. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. While Crock-Pot still dominates the market in the USA, Hamilton Beach, West Bend Housewares and other companies have also introduced similar slow cookers.

Crock Pot® is supposedly the registered trade make of Rival. However, it has become a generic name for all slow cookers. Just like 'Xerox®' for copy, 'Kleenex®' for tissue and 'Band-aid®' for adhesive bandage.

Just think ... it all started with a bean cooker.

                                                                                

Crock Pot Lamb Stew With Spinach

Ingredients

2 pounds Lamb stewing pieces - diced

½ cup all purpose flour (plain flour)

1 tablespoon ground coriander seed

½ tablespoon ground cumin seed

1 tablespoon sweet paprika

½ teaspoon cayenne pepper

2 cloves of garlic - minced

1 tablespoon fresh ginger - minced

1 medium onion - finely diced

1 28 ounce can crushed tomatoes

½ cup plain yogurt

1 cup packed spinach leaves

Process

1. Place the flour in a plastic bag - add the lamb a few pieces            at a time and coat well.

2. Place the lamb in the Crock Pot.

2. Mix the remaining ingredients together in a bowl - except the spinach leaves.

3. Pour over the lamb.

4. Cook on low for 6-8 hours.

5. An hour before serving stir in the spinach leaves.

Serves 4-6 Serve with steamed vegies and rice or noodles.

Turkey Breast and Gravy

 

1 1/2 to 2 lbs sliced turkey breast

1 Can chicken broth (1/4 cup goes into the pot with the turkey)

Gravy:

Crockpot drippings

1 teaspoon flour

1 teaspoon corn starch

Cook on low in crockpot with 1/4 cup chicken broth for 4 hours or until falling apart.

Remove turkey breast and use crockpot to make gravy or pour out drippings to make gravy on the stove. Pour the remainder of the can of chicken broth into a small bowl and add 1 tablespoon of flour and 1 teaspoon of corn starch while it is still cold. Using a wisk or a fork, stir until lumps are gone. Add to the crockpot drippings and stir over medium heat until thickened. For an extra punch of flavor, add 1 tablespoon of sour cream. Salt and pepper to taste. Serve over rice or mashed potatoes.

Crab Stuffed Tilapia

 

 * 4 tablespoons melted butter butter
 * 1 teaspoon olive oil
 * 2 tablespoons apple cider vinegar (optional)
 * 2 to 4 tilapia fillets
 * 1 can drained and flaked crab meat
 * 1 small onion
 * 1/2 cup seasoned bread crumbs

Drizzle the olive oil in the bottom of a microwave safe dish.

Slice the tilapia in a V shape from middle to one end and arrange into the microwave safe dish as one layer (fish pulled slightly apart at cut).

Drizzle vinegar over fish.

Chop onion very finely and combine with melted butter, bread crumbs and crab meat.

Spoon a medium size heap of crab mixture into the V of the fish. Microwave on high for 2 minutes. Let stand for 1. Turn stuffed filets over with a spatula and cook on high for another 2 minutes.

Serve with lemon wedges.