OK so this isn't technically chile verde, I don't think. But it's what I call the product of this slow cooker concoction. It is so yummy it can go in tacos or burritos or quesadillas. Sky's the limit! Plus so very easy.
What's in it
1 Tbl veggie oil
3lb boneless pork shoulder/roast
1/2 tsp ground cumin
salt and pepper
16oz jar salsa verde
1/2 white onion thinly sliced
2 garlic cloves, smashed
1/2 C fresh cilantro, torn
How it's made
Season pork with cumin and salt and pepper. Heat veggie oil in a very large skillet (preferably in cast iron). Sear outside of pork roast on all sides.
Transfer roast to your slow cooker and cover with rest of ingredients. Cook on low for 8 hours. Remove roast to cutting board and discard fat, then pull apart with two forks. Place back in cooker and add cilantro, stirring all together.
Serve on fresh tortillas with lime, cabbage, avocado, etc.
May 31, 2014
Slow Cooker Lasagna
Have I mentioned lately how much I love my slow cooker? Especially the one with the timer? Oh how I love it.
I've always come across recipes for lasagne and other casseroles for the slow cooker, and for some reason my brain always translated it into looking something like what you might eat backpacking out of a freeze dried food pouch. Well, I couldn't have been more wrong. I finally took the plunge and made this lasagne, and it is just as good if not better than oven-baked. And so easy to assemble since it is vegetarian!
So, the next time you are wondering what to make for dinner, and you would like to have some (lots) of leftovers with that dinner, make this lasagna!
What's in it
2 15oz containers park skim ricotta cheese (or you can substitute for cottage cheese, an old trick)
1 10oz package frozen chopped spinach, thawed and squeezed dry (or use fresh!)
8 oz (or more) sliced mushrooms (mix it it up with crimini, portabella, etc)
1/4 C (or more) chopped fresh basil (add parsley too if you like!)
salt and pepper to taste
1lb part skim mozzarella, shredded
1/2 C (or more) parmesan cheese, shredded
32 oz jar marinara sauce
12 or so lasagna noodles (not no-boil)
How it's made
Stir ricotta and vegetables including herbs in a large bowl and season with salt and pepper (and some chili flakes if you're feeling adventurous). In a medium bowl combine mozzarella and parmesan.
Spread about 1/2 C marinara sauce on the bottom of your slow cooker (6qt or so). Cover with single layer of noodles, breaking in pieces to fit enough to cover the sauce. Spread half ricotta mixture over noodles. Top with 1/3 remaining sauce and sprinkle with 1/3 remaining mozzarella mixture. Repeat layers of noodle, ricotta, sauce, mozzarella. Top with noodles, then remaining sauce and mozzarella mix.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes to allow liquid to absorb.
Prego!
I have not yet tested with meat, but it seems like italian sausage would be a good addition, as well as extra veggies like shredded carrot.
I've always come across recipes for lasagne and other casseroles for the slow cooker, and for some reason my brain always translated it into looking something like what you might eat backpacking out of a freeze dried food pouch. Well, I couldn't have been more wrong. I finally took the plunge and made this lasagne, and it is just as good if not better than oven-baked. And so easy to assemble since it is vegetarian!
So, the next time you are wondering what to make for dinner, and you would like to have some (lots) of leftovers with that dinner, make this lasagna!
What's in it
2 15oz containers park skim ricotta cheese (or you can substitute for cottage cheese, an old trick)
1 10oz package frozen chopped spinach, thawed and squeezed dry (or use fresh!)
8 oz (or more) sliced mushrooms (mix it it up with crimini, portabella, etc)
1/4 C (or more) chopped fresh basil (add parsley too if you like!)
salt and pepper to taste
1lb part skim mozzarella, shredded
1/2 C (or more) parmesan cheese, shredded
32 oz jar marinara sauce
12 or so lasagna noodles (not no-boil)
How it's made
Stir ricotta and vegetables including herbs in a large bowl and season with salt and pepper (and some chili flakes if you're feeling adventurous). In a medium bowl combine mozzarella and parmesan.
Spread about 1/2 C marinara sauce on the bottom of your slow cooker (6qt or so). Cover with single layer of noodles, breaking in pieces to fit enough to cover the sauce. Spread half ricotta mixture over noodles. Top with 1/3 remaining sauce and sprinkle with 1/3 remaining mozzarella mixture. Repeat layers of noodle, ricotta, sauce, mozzarella. Top with noodles, then remaining sauce and mozzarella mix.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes to allow liquid to absorb.
Prego!
I have not yet tested with meat, but it seems like italian sausage would be a good addition, as well as extra veggies like shredded carrot.
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