Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (31 page)
Spaghetti Marinara
ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4 to 6
With just a few ingredients and only a small bit of time, you’ve got a homemade marinara you can brag about. It will be seriously cool if you learn how to do this.
1 can (28 oz.) crushed tomatoes
3 cloves garlic
2 T. e.v. olive oil
1
/
2
tsp. kosher salt
1
/
4
tsp. crushed red pepper
1
/
4
tsp. freshly ground black pepper
1 box (1 lb.) whole wheat or regular spaghetti
Grated Parmesan, for serving
Tools needed:
large pot, colander, cutting board, chef’s knife, measuring spoons, large saucepan, wooden spoon, can opener, cheese grater (if grating it yourself), kitchen timer.
*
How-to:
Don’t Panic:
Chopping the garlic is easy breezy.
1.
Fill
a large pot with water (to about 1 inch from the top).
Place
on the stove and
turn
the heat to high to bring to a boil.
Place
a colander in the sink.
Open
the can of tomatoes.
2.
Chop
the garlic.
*
3.
Place
a large saucepan on the stove and
turn
the heat to medium.
Measure
and
pour
in the oil and
heat
until it shimmers (1 to 2 minutes).
Scoop
up the chopped garlic with your knife and
add
to the pot.
Cook
, stirring with a wooden spoon, until light golden brown, about 1 minute
.
Remove
the pan from the heat and
add
the tomatoes. Then
stir
in the salt, red pepper, and black pepper (12 turns on a pepper mill).
Return
to the heat and let come to a boil, then
lower
the heat to medium-low and
simmer
(low boil), stirring often, for 15 minutes. If the sauce becomes too thick and starts to sputter,
add
up to
1
/
2
c. water for desired consistency.
4.
When the water comes to a boil,
add
the pasta and
cook
according to the package directions. Once the pasta is al dente,
drain
it into the colander.
Divide
the pasta among bowls and
top
with the marinara.
Serve
with grated Parmesan.
Slow-Cooker Lasagna
ACTUAL WORK TIME:
20 minutes |
TOTAL TIME:
3 hours and 50 minutes |
SERVES:
6 to 8
I first featured this recipe on
Oprah.
The response from beginners to cooking whizzes alike was extraordinary. Give it a whirl.
4 cloves garlic
2 cans (28 oz. each) crushed tomatoes
2 T. dried oregano
1
/
2
tsp. kosher salt
1
/
4
tsp. crushed red pepper
1
/
4
tsp. freshly ground black pepper
2 containers (15 oz. each) whole milk or part-skim ricotta cheese
2 c. (8 oz.) grated mozzarella (1 c. + 1 c.)
1
/
4
c. grated Parmesan
5 oz. fresh baby spinach (about 6 packed c.)
16 lasagna noodles (about
3
/
4
of a 1-lb. box)
Tools needed:
5- to 6-qt. slow cooker, 2 medium bowls, cutting board, chef’s knife, cheese grater (if grating it yourself), salad spinner, measuring cups and spoons, 2 spoons, paring knife.
*
How-to:
Don’t Panic:
Chopping garlic may cause you concern, but the rest of it is just measuring, pouring, and layering.
1.
Finely
chop
the garlic
*
and
add
to a medium bowl along with the tomatoes, oregano, salt, red pepper, and black pepper (about 12 turns on a pepper mill). In a separate bowl,
mix
together the ricotta, 1 c. of the mozzarella, and the Parmesan.
Put
the spinach in a salad spinner,
wash,
and
spin
dry. Now you’re ready to assemble.
2.
In the bottom of a 5- to 6-qt. slow cooker,
spread
a thin layer of the sauce.
Top
with 4 of the noodles (breaking to fit as necessary.)
Spread
1
1
/
2
c. of the sauce over the noodles (be sure to
cover
completely with sauce so the noodles don’t dry out).
Layer
with 2 c. of the spinach and 1
1
/
2
c. of the cheese mixture
.
Repeat
twice more with the noodles, sauce, spinach, and cheese mixture.
Top
with the remaining 4 noodles, sauce, and 1 c. mozzarella.
3.
Cover
and
cook
on low until the noodles are tender, 3 to 3
1
/
2
hours.
Test
the noodles for doneness by inserting a paring knife in the center of the lasagna (if it goes in easily, it’s ready).
