Ravioli with Mushroom-Wine Sauce

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

This sauce turned out well but didn't have the intensity of flavor I had hoped.  It was also much too liquid-y to serve to my kids...they need the sauce to cling to the pasta or it'll all get left behind on the plate.  I improvised with my immersion blender, but next time I will drain one can of the tomaotes (the original recipe said to leave both undrained) and add some tomato paste.

 

While it may sound like this isn't a do-over, the kids all ate most of what was on their plate with no complaint.  I had been expecting loud protests about mushrooms, but *N* even said she liked the them in this particular recipe because she couldn't really taste them. 

 

Ingredients

3 to 4 cups sliced fresh button mushrooms

3 to 4 cups sliced fresh portobello, shiitake, and/or crimini mushrooms [I used shiitake]

2 cans (14.5 oz each) diced tomatoes, one drained & one undrained

1/2 cup water

1//3 cup red wine or water

1 to 2 Tablespoons tomato paste

1/2 teaspoon salt

1/4 dried rosemary

4 cloves garlic, finely chopped

1 package (20 oz) refrigerated cheese ravioli

grated parmesan [optional]

 

Directions

(1) In a 4- or 5-quart slow cooker, combine mushrooms, tomatoes, water, wine, salt, rosemary, and garlic.

(2) Cover; cook on low 4-6 hours or high 2-3 hours.

(3) Toward the end of the sauce's cooking time, cook ravioli in a separate pot acording to package directions.

(4) If desired, use an immersion blender or regular blender to puree about 1 cup of the sauce.

(5) Serve ravioli with sauce and topped with parmesan if desired.

 

Kid Participation: None (because just the mere act of having them add the mushrooms to the slow cooker might have turned them off from trying the final product).

Tangy Meatballs

Original Recipe HERE

 

I had bought some meatballs with the assumption that I'd make a sauce and serve it all over rice. Which is exactly what I did.  This was super easy, and 90% of the dinner was eaten in one sitting, leaving me very little for lunch the next day.  Success comes back to bite me.

 

I put in the half-cup of vinegar that the original recipe called for, and the sauce had a bit too much "bite" or sourness to it.  I will reduce the amount next time (reflected below) and/or return to the original full cup of brown sugar.  I prefer my barbecue-type sauces to be sweeter.

 

Ingredients

1 cup (8 oz) ketchup

1/2 cup water

1/2 cup brown sugar

1 small onion, finely chopped

1 green bell pepper, finely chopped [optional]
2 to 3 garlic cloves, pressed

3 tablespoons Worcestershire sauce

2 tablespoons mustard [I used dijon]

1/4 to 1/2 cup vinegar [I used cider vinegar]

pre-cooked meatballs, fresh or frozen

 

Directions

(1) Add all ingredients to large sauce pan; stir to combine.

(2) Add meatballs; stir to coat.

(3) Simmer, uncovered, over medium-low heat for 30 minutes to 2 hours, stirring occasionally.

 

Kid Participation: None.

 

Vanilla Cream Sauce

Original Recipe HERE

I made these waffles, and they were a bust.  Mushy, flat, and a great disappointment in texture.  Taste was pretty good (though note to self: cut down the ginger slighty), so I'll give them one more shot.  But the suggested sauce to serve them with was great.  It tasted very similar to melted vanilla ice cream.  Pseudo ice cream for breakfast?  Yes, please.  I'll be referencing it in the future as an alternative to maple syrup when I host elegant brunches and fancy luncheons.  And they'd also be a good compliment to the frozen Kashi waffles I serve our kids.  Both are equally likely scenarios...  I halved it to feed four people, but the ingredients below are the regular amounts.

Ingredients

2 cups milk [I used a mix of skim and 2%]

1/2 cup sugar

2 Tablespoons cornstarch

pinch of salt

1 Tablespoon butter

1 1/2 teaspoon vanilla

Directions

(1) Add the milk to a sauce pan; heat over medium heat until bubbles form around the edge of the pan.

(2) Mix sugar, cornstarch and salt together in a separate bowl.

(3) Gradually add dry ingredients to the milk. Cook over medium heat, stirring constantly, until it thickens a bit. Do not boil.

(4) Remove pan from heat.  Add butter and vanilla; stir until melted and combined.  Keep sauce slightly warm prior to serving.

Kid Participation: None.