Warm Up to Slow Cooking By Deborah Jeanne Sergeant
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magine arriving home to the aroma of a hot meal waiting for your family. You don’t need a personal chef. Your slow cooker does most of the work for you. The soups and stews, along with bread on the side, provide an easy meal. For other entrees, a side salad waiting in the fridge rounds out the meal with little effort when you arrive home. Warm up to these fix-andforget recipes this winter.
Savory Bean Soup 3 slices diced, bacon, cooked but not crispy 10 cups chicken broth 2 15-oz. cans white beans, drained 1 15-oz. can red kidney beans, drained 1 14-oz. can diced tomatoes, with liquid 1 large red onion, chopped 10 oz. frozen, sliced carrots 1 sliced stalk celery 2 tsp. minced garlic 1 tsp. dried rosemary 1 tsp. ground black pepper Combine ingredients and cook on low for eight hours. Serves 8 to 10.
Hearty Potato Soup 28 ounces chicken broth 4 small russet potatoes scrubbed and cut in quarters 1 large red onion, chopped 1 sliced celery stalk 1/2 tsp. salt 1/2 tsp. black pepper 1/2 cup heavy cream 1/2 cup whole milk 1/4 cup flour 1 tbs. butter Combine ingredients and cook on low
for six to seven hours. Serves 6.
Tex-Mex Chicken Stew 1 lb. chicken breast, cubed 1 tsp. salt 1 tsp. ground cumin 1 bay leaf 1 jalapeno pepper, minced (discard the seeds for less heat) 1 medium red onion, minced 15-oz. can navy beans, drained 15-oz. can black beans, drained 14-oz. can crushed tomatoes 12 oz. chicken broth 1/2 cup orange juice. Combine ingredients and cook on low for eight hours. Discard bay leaf before serving. Serves 6.
Lentil Soup 14 oz. vegetable broth 14 oz. diced tomatoes, drained 2 medium zucchini, diced 1 red bell pepper, diced 1/2 cup matchstick carrots 1/2 cup red lentils, rinsed 1/2 tsp. salt 1/2 tsp. sugar 1/4 tsp. ground black pepper 1 tbs. basil Combine ingredients and cook on low for eight hours. Serves 4. Smoky BBQ Beef 2 lbs. boneless beef roast 12 oz. barbecue sauce 1 tbs. Liquid Smoke
1 1/4 cups water 10 hamburger buns Combine ingredients except for buns and cook on low for eight hours. Pull meat apart with two forks and stir before serving on buns. Serves 10.
Venison Tacos 1 tbs. chili powder 2 tsp ground cumin 1 tsp. cilantro 1 tsp. salt 1/4 tsp. ground cayenne pepper 3-lb. boneless venison roast divided into quarters 1 medium red onion, chopped 2 cloves garlic, minced 1/2 cup salsa 12 6-inch flour tortillas Toppings: additional 1/2 cup salsa 1 cup shredded Mexican blend or cheddar cheese 1 cup chopped tomato 1 cup sour cream 3 cups shredded lettuce Blend chili powder, ground cumin, cilantro, salt and ground cayenne pepper. Rub on meat. Place onion and garlic in bottom of food well. Top with meat. Pour 1/2 cup of salsa on meat. Cook on low 8 to 9 hours. Remove meat and shred with two forks. Return to slow cooker and stir. Divide among warmed tortillas and top with remaining salsa, cheese, tomato, sour cream and lettuce. Serves 6. 2015 / 2016
WINTER GUIDE
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