1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours.
Wash and peel your potatoes. I’ve heard a lot of people just peel their potatoes without washing them because… if you’re going to peel the skin off, why wash them? Well let’s see… potatoes grow in the DIRT and they are DIRTY. Seems like common sense, but if you don’t wash them BEFORE peeling them, you’ll get little specs of dirt on your peeled potatoes.
Slice potatoes into discs, roughly half a centimeter thick. For all my non-metric friends out there, think 2-3 silver dollars stacked on top of each other.
Line the bottom of your slow cooker pot with the first layer of potato slices, add salt and pepper to your taste or dietary liking, then add the next layer of potato slices and add salt and pepper again. Repeat this process until you’re out of potato slices or you get tired of doing it, whichever comes first.
Melt butter in a pot set on medium heat. As soon as the butter is melted, whisk in flour until the mixture becomes thick and doughy. Add sliced onions and minced garlic. Keep on whisking and gradually add the milk.
Add the shredded cheese and continue whisking until you have something thick, but smooth, or get tired of whisking, whichever comes first. Let’s be real, having pockets of semi-melted cheese in your dish can be a treat.
Pour your cheese sauce into the slow cooker pot on top of the layered potatoes. You may need to tip the pot back and forth so the sauce gets everywhere.
Cook on “high” in the slow cooker for ~3 hours, and then check every 15-30 minutes until you can easily poke through the potatoes with a fork. Use chives for garnish.
3 teaspoons olive oil
1 large shallot, thinly sliced
1/2 teaspoon lemon zest
4 large eggs plus 4 large egg yolks
3 cups half-and-half
Freshly ground black pepper
1/4 pound sliced deli ham, torn into bite-size pieces
4 ounces shredded aged fontina (about 1 1/2 cups)
2 tablespoons cornstarch
5 ounces baby spinach (about 6 cups)
1/4 cup grated Parmesan
Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray.
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt.
Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl.
Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes.
Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper.
Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature.
1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper
Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)