Not Your Mother's Slow Cooker Cookbook

Not Your Mother's Slow Cooker Cookbook

Beth Hensperger

Language: English

Pages: 528

ISBN: 1558322450

Format: PDF / Kindle (mobi) / ePub

You probably own a slow cooker - 80 percent of American households do. For more than thirty years, its unbeatable convenience and practicality have made it a staple of busy families, enabling anyone to return to a home-cooked meal at the end of a hectic day. Many slow cooker recipes, however, have relied on less-than-healthy convenience products. Now, Beth Hensperger and Julie Kaufmann's Not Your Mother's® Slow Cooker Cookbook takes a completely fresh look at cooking with this popular appliance. This comprehensive collection of 350 recipes combines the ease of slow cooking with the fresh, wholesome ingredients and exciting flavors of today's kitchen.For days when there's just no time for prep, there's Orange and Honey Chicken Drumsticks or Country Ribs with Onions, Apples, and Sauerkraut. For (slightly!) less hectic days there's Tangy Tomato Brisket or Lentil and Red Pepper Soup. Stay out of the kitchen when guests arrive with Duck Breasts with Port Wine Sauce or wake up to breakfast with Hot Apple Granola Oatmeal. Hensperger and Kaufmann offer dishes for every time frame, without compromising on taste, quality, or variety. And Not Your Mother's® Slow Cooker Cookbook showcases the best of home cooking while taking advantage of a global melting pot of flavors - so cooks can serve Chicken and Shrimp Jambalaya one day and Japanese Beef Curry Rice another. All the classic slow cooker recipes are here, plus many more adventuresome and innovative dishes. There is also practical information on the different types of slow cookers, their latest accessories, and what sizes are best for what purposes.















short-grain brown rice 2 tablespoons oat bran or toasted wheat germ Pinch of fine sea salt 5 cups water Combine all the ingredients in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or overnight. Stir the cereal well and scoop into bowls with an oversized spoon. Serve with milk, soy milk, or light cream and honey. Overnight Steel-Cut Oatmeal One of the most popular ways to use a slow cooker is to prepare steel-cut oatmeal. Steel-cut oat nibs, also marketed as Irish or

This is incredibly delicious. • Serves 4 COOKER: Medium round or oval SETTING AND COOK TIME: LOW for 3 to 4 hours 2 tablespoons unsalted butter or olive oil 2 medium-size yellow or white onions, chopped 6 mild green chiles, such as Anaheim, roasted, peeled, seeded, and cut into large pieces 1 pound zucchini, ends trimmed, and cut into 2- to 3-inch hunks 2 to 3 ears yellow or white corn, kernels cut off the cob; or one 10-ounce package frozen corn, thawed ½ cup water 1 cup shredded

COOKER: Medium round SETTING AND COOK TIME: HIGH for about 1½ hours 1 large egg or 1 large egg white ⅛ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 cup kasha, coarse, medium, or fine (not groats) 2 tablespoons unsalted butter or olive oil ¼ cup chopped shallots 1¾ cups homemade ([>]) or one 15-ounce can low-sodium chicken broth 1 to 2 tablespoons chopped fresh parsley or thyme, or a combination (optional) Coat the slow cooker with nonstick cooking spray. Beat the egg in a

stir to combine. Cover and cook on LOW for 5 to 6 hours. Add the bell pepper and pinto beans, season with salt, and continue to cook on LOW for another 2 hours. The longer you let it simmer, the better it gets, within reason, of course. To make the cilantro cream, combine all the ingredients in a small bowl, and stir until well combined. Cover and chill until serving. Serve the chili in bowls with a dollop of the cilantro cream and cornbread. Chili California Here is another no-bean

simmer, the better it gets, within reason, of course. Serve the chili in bowls with toppings. Lentil Chili This is a spicy chili that includes a generous quantity of vegetables, and lentils instead of beans. It is made without tomatoes, giving the chili a totally different taste. • Serves 4 to 6 COOKER: Medium round or oval SETTING AND COOK TIME: LOW for 6 to 8 hours; olive oil and salt added during last hour 1 medium-size yellow onion, diced 1 medium-size red bell pepper, seeded

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