Do you love panini and wish you could learn how to make panini sandwiches at home? Here’s a great article on different ways to make panini at home without a panini maker. Thank you, PaniniHappy.com, for posting this great article!
http://paninihappy.com/how-to-make-panini-without-a-panini-press/
I have read on some other blogs recently that can also use a George Foreman Grill to make panini sandwiches.
So with all these alternatives available to you, you really don’t need a panini press!
I found the original recipe in the Wegmans MENU magazine, but made several changes to it to make it not require Wegmans’ prepared ingredients. It was originally named “Slow-Cooked Italian Sausage Agrodolce” and I figured out after the fact that “agrodolce” must mean sweet vegetables. Interestingly the recipe doesn’t use “sweet vegetables” but it does use vegetables and a sweet sauce. It tastes kind of like a German-flavored barbecued sausage.
I know, the flavor sounds weird, but as I sat there eating this concoction I was inspired to state out loud to my husband and guest, “This is damn good.” So there you have it.
Time:
Prep: 30 minutes
Total: 9.5 hours
Ingredients:
1.5 lbs sweet Italian sausage (links)
1 Tbsp EVOO
8 C sliced green cabbage
2 C sliced red onions
3 cloves of garlic, chopped
1/2 C golden raisins (optional)
1-14.5 oz can diced tomatoes
1-6oz can tomato paste
1/2 tsp crushed red pepper
1/2 C red wine vinegar
2 tsp vinegar
2 tsp honey
bread and salad to serve with
1 6-7 Qt slow cooker
Directions:
1. Slice cabbage and onions and add to bottom of slow cooker. Chop garlic and add that to slow cooker also.
2. Combine raisins, tomatoes, tomato paste, crushed red pepper, vinegar, and honey in a bowl. Pour this into the slow cooker over the vegetables and spread it with the back of a large spoon.
3. Heat oil in skillet on medium-high heat. Brown sausage about 5-8 minutes. Place sausage links in the slow cooker on top of everything else.
4. Cook on LOW for 8-9 hours.
5. Serve on plates or in large pasta bowls, along with some crusty bread and a simple salad.
Nutrition:
6 servings
1 serving = 1 sausage and 1/6 of the vegetables and sauce
400 calories per serving
1 stalk celery
3-4 mini english cucumbers or pickling cucumbers
1/2 tsp garlic salt
fresh ground pepper to taste
1 Tbsp olive oil (or to taste)
1 tsp red wine vinegar (or to taste)
(Or 2 tsp white wine vinegar)
1. Peel the cucumbers leaving a few thin strips of green on them for color. Trim off the ends. Slice thinly.
2. Wash and thinly slice the celery.
3. Add all ingredients to a zip lock bag and shake. Let sit for 20-30 minutes while you make the rest of your dinner. Either in the frig or on the counter.
Right before serving, pour the salad into a nice bowl and top with a few sprigs of cilantro or parsley (optional).
Enjoy!
(Sorry, forgot to take a picture, will add it next time I make this!)
This fantastic low-fat dish is easy to make and is a definite crowd-pleaser. My husband could not get enough of it. We loved it so much we were glad we didn’t have company that night and could save the leftovers for ourselves!
Ingredients:
Directions:
1 Chop the onion, celery, peppers, and saute in vegetable oil over medium-high heat in a large pot. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. In the meantime, peel and chop the garlic and set aside. Scrub the potatoes and cut them into 1/2 to 1 inch pieces.
2 Add the garlic, stir and sauté for a minute or so.
3 Stir in the spices, water, and the potatoes, and cover the pot with a tight lid. Turn the heat down to medium-low and simmer for 20 minutes. The potatoes should be tender.
4 Add the chopped turkey, diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes.
5 Stir in the chopped cilantro and remove from heat.
Serve immediately with a simple cucumber salad or leafy green salad.
Note: The version in the photo has shrimp in it as well as the turkey. I added it because I didn’t have quite a pound of turkey but I think I would have preferred it with just turkey.
The original version of this recipe received 733 reviews with an average 4.5 star rating on allrecipes.com.
My version of these yummy slow cooker carnitas is spicier and has a stronger Indian flavor. You will also need to start it one day ahead but I promise you it is worth it! You can either start it the night before and eat it the following night, or start it in the morning and eat it the following day. Either way it needs to sit in the frig for 8-10 hours before cooking.
Here we go! Continue reading “EZ Slow Cooker Pork Carnitas”
Serves 2-4
Prep time: 15 minutes
Total time: 1 hr 30 minutes
This weeknight meal is so effortless, it practically makes itself! If you use very large thighs you will have leftover meat to use in another meal later in the week.
Oops, not here yet. Coming soon!
