Category Archives: SLOW COOKER

TERIYAKI SANDWICHES

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2 lbs boneless chuck steak
1/4 cup soy sauce
1 tbs brown sugar
1 tsp ground ginger
1 clove garlic, minced
4 tsp cornstarch
2 tbs water
8 french rolls, split
1/4 cup butter OR margarine, melted
pineapple rings
chopped green onions

cut steak into thin bite-size slices. in a slow cooker, combine soy sauce, sugar, ginger and garlic. add steak. cover and cook on LOW 7-9 hours or until meat is tender. remove meat with a slotted spoon; set aside. carefully pour liquid into a 2-cup measuring cup; add water to liquid to measure 1 1/2 cups. pour into a large saucepan. combine cornstarch and water until smooth; add to pan. cook and stir until thick and bubbly, about 2 minutes. add meat and heat through. brush roll with butter; broil 4″-5″ from heat 2-3 minutes or until lightly toasted. fill with meat, pineapple and green onions.

8 servings

FARM STAND CHILI WITH CHICKPEAS

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1 tbs olive oil
1 lg sweet yellow onion, chopped
1 rib celery, minced
1 med eggplant, peeled & chopped
1 small red bell pepper, seeded & chopped
1 clove garlic, finely minced
1 tbs chili powder, or more to taste
1 small red or green chile (optional), seeded & finely minced
1 1/2 cups water
1 (14.5 oz) can diced tomatoes, with their juices
1 (15.5 oz) can chickpeas, drained & rinsed
1 cup fresh or thawed frozen corn kernels
salt & freshly ground black pepper

heat the oil in a lg skillet over medium heat. add the onion, celery, eggplant, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & chile, if using, & cook 30 seconds longer.

transfer the vegetables to a 4-6 qt slow cooker & add the water, tomatoes, chickpeas, & corn, & season with salt & pepper. cover & cook on LOW for 6-8 hours.

6 servings

TUSCAN WHITE BEAN & ESCAROLE SOUP

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1 tbs olive oil
1 med yellow onion, minced
3 cloves garlic, minced
2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
6 cups vegetable stock
1/4 tsp red pepper flakes, or to taste
salt & freshly ground black pepper
1 small head escarole, coarsely chopped
1/2 cup ditalini OR other small pasta shape

heat the oil in a lg saucepa over med heat. add the onion, cover, & cook until softened, about 5 minutes. add the garlic & cook 1 minute.

transfer the onion & garlic to a 4-6 qt slow cooker. add the beans, stock, & red pepper flakes & season with salt & black pepper. cover & cook on LOW for 6-8 hours.

cook the escarole in a pot of boiling salted water until softened, about 5 minutes. drain & set aside. in a small saucepan of boiling salted water, cook the ditalini until al dente, about 5 minutes. drain & add to the soup, along with the cooked escarole, just before serving.

6 servings

WHITE BEAN & SUN-DRIED TOMATO TERRINE

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1/2 cup sun-dried tomatoes
boiling water as needed
1 tbs olive oil
1 small yellow onion chopped
1 clove garlic, chopped
1/2 cup blanched almonds
3 cups slow-cooked OR 2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
2 tbs minced fresh parsley leaves
salt & freshly ground black pepper

place the tomatoes in a heatproof bowl with enough boiling water to cover. let stand 30 minutes to soften. drain, reserving 1/2 cup of the soaking liquid, & set aside.

heat the oil in a medium-size skillet over medium heat. add the onion & garlic. cover & cook until softened, about 5 minutes. set aside.

in a food processor, pulse the almonds until coarsely chopped. add the beans, drained tomatoes, the reserved soaking liquid, onion mixture, & parsley & season with salt & pepper. process until smooth.

lightly oil a 4-cup terrine mold or a small pan (depending on the shape of your slow cooker). spoon the mixture inside, pack it in, & smooth the top. cover with aluminum foil, making several holes in the foil for steam to escape. place the pan on a rack or trivet that has been set inside a 6-qt slow cooker. pour an inch of water into the bottom of the cooker. cover & cook on LOW for 4 hours.

remove from the slow cooker & let cool completely before inverting & removing from the mold. refrigerate for at least several hours or overnight before serving. serve cool or at room tempetature.

SERVE THIS WITH CRACKERS OR RAW VEGGIES OR SPREAD IT ON TOASTED ITALIAN OR FRENCH BREAD.

6-8 servings

HEARTY BEEF CHILI

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2 lbs beef stew meat
1 oz onion soup mix (from 2 oz pkg)
5 tsp chili powder
1 tsp ground cumin
1 (15 1/2 oz) can kidney beans, rinsed & drained
2 (10 oz) cans diced tomatoes & mild green chilies, undrained
1 (15 oz) can tomato sauce
1 (14 1/2 oz) van diced tomatoes, undrained

place all ingredients in order listed in a 3 1/2-4 qt slow cooker.

cover & cook on LOW for 8-9 hours.

stir gently to mix before serving.

10 servings

SPICED HOT MOCHA

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1 pint chocolate ice cream
4 cups hot coffee
1/2 cup brandy (optional)
ground cinnamon for garnish

place the ice cream in a 3 1/2-4 qt slow cooker. pour the hot coffee over the ice cream, stirring to melt. cover & cook on LOW for 1-2 hours. stir in brandy, if using.

to serve, ladle into mugs & garnish with a sprinkle of cinnamon.

makes about 6 1/2 cups

NOTE: THIS RECIPE IS EASILY DOUBLED FOR A CROWD

MAPLE-ALMOND GRANOLA WITH CRANBERRIES & DATES

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5 cups rolled (old-fashioned) oats
1 cup sliced almonds
3/4 cup sweetened dried cranberries
3/4 cup unsweetened shredded coconut
1/2 cup chopped dates
1/2 cuo sesame seeds
2/3 cup pure maple syrup
1/4 cup corn oil OR other mild-tasting oil
1/4 tsp ground cinnamon
pinch of salt

combine all the ingredients in a lightly oiled 4-qt slow cooker & stir to combine. cook on HIGH for 1 1/2 hours, uncovered, stirring occasionally.

reduce the heat to LOW & cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp & dry.

spread the granola on a baking sheet to cool completely. store in airtight jars. it will taste best if used within 2 weeks.

makes about 8 cups

TRY MIXING THINGS UP FOR VARIETY. SUBSTITUTE DRIED BLUEBERRIES FOR THE CRANBERRIES, USE RAISINS INSTEAD OF DATES, OR OMIT THE COCONUT IN FAVOR OF SOMETHING YOU LIKE BETTER.

APPLE-PECAN SPICE CAKE…IN THE CROCKPOT!

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2 cups boiling water
1 3/4 cups unbleached AP flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup firmly packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3 medium-sized cooking apples, such as granny smith or rome beauty, peeled, cored, & finely shredded
1 tbs fresh lemon juice
1 tsp vanilla
1 lg egg OR replacement mixture for 1 egg
2 tbs corn oil OR other mild-tasting oil
1/2 cup coarsely chopped pecans

place a rack or trivet in a 6 qt slow cooker. add the boiling water, cover, & turn the heat setting to HIGH. lightly oil a baking pan that will fit in the slow cooker & set aside.

in a lg mixing bowl, sift together the flour, baking powder, salt, & baking soda. add the brown sugar & spices & stir to combine.

in another lg mixing bowl, combine the apples & lemon juice, stirring to coat. stir in the vanilla, egg or egg replacement mixture, & oil. add the dry mixture to the wet mxture, about one-third at a time, mixing well as you go. fold in the pecans.

transfer the batter to the prepared pan & cover tightly with aluminum foil, making several holes in the foil for steam to escape. place on the rack, cover, & cook on HIGH for 3 1/2-4 hours, until a tester inserted in the center comes out clean.

remove the foil & let cool for 15 minutes before serving.

8 servings

SLOW-COOKED FRESH PEAR & DRIED FRUIT CHUTNEY

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3 ripe pears, peeled, cored, & cut into chunks
2 cups mixed dried fruit, chopped
1/2 cup golden raisins
2 scallions, minced
1/4 sugar OR a natural sweetener
2 tbs white wine vinegar
2 tbs fresh lemon juice
1 tsp grated lemon zest 
1 tsp chopped crystallized ginger
1/4 tsp red pepper flakes (optional)

place all ingredients in a 3 1/2 qt slow cooker, stirring to combine. cover & cook on LOW for 3-4 hours.

remove the lid & let cool completely before storing in the refrigerator in glass jars or other tightly covered containers, where it will keep for several weeks.

makes about 4 cups

HALF-DAY RATATOUILLE

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2 tbs olive oil
1 small eggplant, cut into 1/2″ dice
1 small yellow onion, diced
1 small red bell pepper, seeded & cored & cut into 1/2″ dice
2 cloves garlic, minced
2 small zucchinis, cut into 1/2″ thick rounds
1 (28 oz) can diced tomatoes, with their juice
1 tsp dried thyme
salt & freshly ground black pepper
3 tbs pesto, homemade OR store-bought

heat 1 tbs of the oil in a lg skillet over medium heat. add the eggplant & cook, stirring, until softened, about 5 minutes. using a slotted spoon, transfer the eggplant to a 3 1/2-4 qt slow cooker.

add the remaining 1 tbs oil to the same skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes. add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes & their juice, & thyme. season with salt & pepper. cover & cook on LOW for 4 hours, until the vegetables are tender.

just before serving, stir in the pesto.

serves 4-6