I was slightly skeptical of this recipe (the portions look really small on the plate) but it’s actually rather filling and satisfying. The peanut miso sauce makes it. Photo is the sandwich in progress (you can see the results in the next post).
Just a note that subbing 1 cup wheat flour for 1 cup white flour in this recipe works well. We also did this half pepperoni, half chicken sausage this time, and it was quite good.
John and I both thought this recipe kind of tasted like an Asian dumpling without the filling. Very nice, and the plum sauce wasn’t bad (usually I’m not a huge fan of meat and fruit together, but this wasn’t overly fruity or sweet). Bulgur’s a good filler ingredient – I’ll probably try it out elsewhere (turkey meatballs?). I added crushed peanuts and lime to the slaw (a good slaw recipe that my friend Ben makes uses both of those).
Kind of ridiculously easy but a good one to have, considering I always seem to have extra cucumbers and feta around.
This is a nice easy recipe for a hot day. I marinaded the chicken for at least four hours – it was nice and tender. Served with some flatbreads, raita and okra.
I have mixed feelings about this recipe. It wasn’t bad (especially given my skepticism at the idea of crockpot lasagna), but there’s room for improvement. I took the commenters’ advice to use regular lasagna noodles (soaked ahead of time), basically because I didn’t have any no-boil noodles in the house and tend to have bad luck with them anyway. The texture of the noodles was fine, if not perfect. In general, I prefer lasagna with meat, and I wasn’t hot on the fat free ricotta.
So if I made this again, I’d add some ground turkey, use regular ricotta and brown the finished product for a couple minutes under a broiler or something to add crispiness. That said, filling and certainly edible. I think John liked it more than I did. I halved the original recipe without issue (somewhat necessary since I was cooking it in a round rather than an oval crockpot).
We’ve been on a Cooking Light tear in our household in case you haven’t noticed. I feel it’s a good option since we’re training for the sprint triathalon (though I’m eating and drinking enough junk when I’m NOT cooking at home, so not sure how much it’s helping). Anyway, this dish was a nice, light stir fry. I think I wanted a more pronounced flavor. Maybe my lemongrass is getting old – good thing I’m growing more this year. We served this with rice noodles. I made it into five servings instead of four.