Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Stephanie O'Dea

Language: English

Pages: 464

ISBN: 1401310044

Format: PDF / Kindle (mobi) / ePub


Make It Fast, Cook It Slow is the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.

In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:

  • Breakfast Risotto
  • Vietnamese Roast Chicken
  • Tomatoes and Goat Cheese with Balsamic Cranberry Syrup
  • Falafel
  • Philly Cheesesteaks
  • Crème Brulee

--and much more. Make It Fast, Cook It Slow is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.

 

 

 

 

 

 

 

 

 

 

1¼ cups of flour (I used a gluten-free baking mix) 1 cup milk ¼ cup sugar 1 large egg 1 teaspoon baking powder (don’t add if using a baking mix that has some already) The Directions Use a 4-quart slow cooker. Spray the inside of your stoneware with cooking spray. Add the chicken and sweet potato to the crock. Add the corn and onion. Empty the contents of the barbecue sauce bottle into the crock, then add ¼ cup of hot water to the bottle, shake, and pour in. Mix well with a spoon. In a

with shredded cheese, avocado slices, and cilantro if desired. The Verdict My kids both ate their weight in this soup. It smelled delicious while cooking, and tasted even better. The Internet crowd really likes this soup, too—it has received lots of positive reviews. I was worried that the salsa would be too spicy, but it isn’t—it just adds a fun flavor with a tiny kick. SMOKY REFRIED BEAN SOUP serves 6 The Ingredients 1 (15-ounce) can refried beans 1 (15-ounce) can black beans 1

stovetop with the butter and flour, and whisk in the milk, broth, salt, and pepper. Pour on top of the chicken. No need to add extra milk. The Verdict I liked that this chicken wasn’t breaded—I’ve ordered Cordon Bleu in restaurants before and the breading on it reminded me of a frozen chicken patty and it grossed me out. This was tender and quite flavorful. Adam was excited to take leftovers for lunch. CHICKEN MASALA serves 4 The Ingredients 6 boneless, skinless chicken thighs 1

into the stoneware, stirring to distribute evenly. Add the hot water and oil. Cover and cook on high for 30 minutes. Stir well. Cover again and heat on high another 30 minutes. Repeat the process until the dough begins to form a ball when you stir it. It took about 2 hours in my slow cooker. Remove the stoneware from the heating element, and stir some more. Dump the dough onto a smooth surface and knead carefully—it’s going to be hot. If your dough is overly sticky, add a bit of cornstarch; if

rocky road candy, 424 chow mein, 354–55 cioppino, 220–21 coconut: beef, 308 cake, 67–68 soup, Thai, 378 coffee: gingerbread latte, 11 java roast, 321 peppermint hot chocolate/peppermint mocha, 13–14 pumpkin spice latte, 15 coffee cake, blueberry, 66 corn: chicken tacos, 254 chowder, 188 clean-out-the-pantry minestrone soup, 187 cowboy stew, 189 fish chowder, 223 jalapeño pudding, 96 jambalaya, 155 on the cob, 85 on the cob, steak, and

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