Simple Slow Cooking
  • Recipes
  • Slow Cooking Cookbooks
    • Healthy Detox Slow Cooking
    • Low-Carb Slow Cooking
    • Low-Acid Slow Cooking
    • Paleo Slow Cooking
    • Paleo Italian Slow Cooking
    • Italian Slow Cooking
    • Gluten-Free Slow Cooking
    • Christmas Slow Cooking

Simple Slow cooking

slow cooker recipes for Every Occasion, Lifestyle and Appetite

slow cooking cookbooks

turkey molé

10/29/2015

 
Picture
This dark and thick sauce is made with a combination of spices, unsweetened cocoa powder, and thickened with peanut butter. It has a depth of flavor that's incredible, and the stew should be served over rice. A tossed salad is a good way to finish out the meal. 

Makes 4 to 6 servings
Prep time: 20 minutes
Minimum cook time: 2 1/4 hours in a medium slow cooke
r

INGREDIENTS
1 (1 1/2 pound) boneless skinless turkey breast
2 tablespoons olive oil
2 large onions, diced
3 garlic cloves, minced
2 tablespoons chili powder 
2 tablespoons unsweetened cocoa powder
2 tablespoons ground cumin 
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon 
1 (14.5 ounce) can diced tomatoes, drained 
1 1/2 cups Chicken Stock 
3 tablespoons smooth peanut butter
​1 chipotle chile in adobo sauce, finely chopped
2 teaspoons adobo sauce 
1 tablespoon cornstarch
Salt and freshly ground black pepper to taste 

RECIPE
1. Rinse turkey and pat dry with paper towels. Trim fat, and cut turkey into 1-inch cubes. 

2. Heat oil in a skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in chili powder, cocoa powder, cumin, coriander, and cinnamon. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker. 

3. Add turkey, tomatoes, stock, peanut butter, chipotle chile, and adobo sauce to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until turkey is cooked through and no longer pink. 

4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup, and stir it into the slow cooker. Cook for 15 to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot. 

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally. 

Variation: Substitute 1 1/2 pounds boneless pork loin, cut into 1-inch cubes, for the chicken. 

​From Gluten-Free Slow Cooking 
Molé is a thick and rich sauce made with unsweetened chocolate that dates back to the Aztec empire in Mexico. Legend states that King Montezuma, thinking that Cortez was a god, served molé at a banquet to receive him. The word molé comes from the Nahuatl word "milli," which means sauce or "concoction."

veal stew with acorn squash 

10/23/2015

 
Picture
This stew is adapted from a wonderful recipe I tried from Joyce Goldstein's book Cucina Ebracia: Flavors of the Italian Jewish Kitchen. Joyce is a wonderful chef, and her Square One restaurant was one of my favorite spots in San Francisco. The recipe includes Marsala, but is far subtler than Veal Marsala. 

Makes 4 to 6 servings
Prep Time: 15 minutes
Medium cook time: 3 hours in a medium slow cooker 


INGREDIENTS
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes 
All-purpose flour for dredging 
1/4 cup olive oil 
1 medium onion, diced
2 garlic cloves, minced
1 cup sweet Marsala wine 
1/2 cup chicken stock 
1 (1-pound) acorn squash, peeled, seeded, and cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley 
2 teaspoons fresh thyme or 1/4 teaspoon dried 
Salt and freshly ground black pepper to taste

RECIPE
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan with a slotted spoon, and transfer it to the slow cooker. Add onion and garlic to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. 

2. Add wine and stock to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker. Add squash, parsley, and thyme to the slow cooker, and stir well. 

3. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt and pepper, and serve hot. 

Note: The dish can be prepared up to 2 days in advance and refrigerated tightly covered. Reheat it, covered in a 350 degree F oven for 20 to 25 minutes, or until hot. 

From Italian Slow Cooking 
Variation: 
Substitute butternut squash for the acorn squash 

Along with tomatoes and potatoes, squash is a recent addition to European cuisines and came from the New World. Squash seeds have been found in ancient Mexican archeological digs dating back to somewhere between 9000 and 4000 BCE. The first European settlers originally thought squash to be a type of melon since they had never seen them before. 

Mushroom, spinach, and squash medley

10/16/2015

 
Picture
The mushrooms are the real stars of this dish, supported by the greens and the squash. You can substitute summer squashes for the butternut squash for a winning summertime meal. 
Makes 6 servings. 

INGREDIENTS
1/3 cup olive oil
1 clove garlic, minced
1/4 lb domestic mushrooms, stems removed, thinly sliced
1/4 lb Portobello mushrooms, stems removed, thinly sliced
Salt to taste
2 cups butternut squash, peeled, seeds removed, and cut into cubes
1/4 cup water
3 cups packed fresh baby spinach leaves, chopped
Parmesan cheese (optional)

RECIPE
1. Heat olive oil in a skillet on medium-high heat. Add garlic and cook until it sizzles, 2 to 3 minutes. Add the mushrooms and sauté until just soft, about 5 minutes. Season with salt. 

2. Put the mushroom mixture in the slow cooker, then add the butternut suash. Top with the water. 

3. Cover the cooker and cook on Low for 5 to 6 hours or on High for 3 to 4 hours until the squash is soft and mushrooms are fragrant. Add the baby spinach, stir thoroughly, and put the cover back on. Turn the hear to Low and cook for another 10 to 15 minutes. 

4. Serve over your favorite pasta, and sprinkle with Parmesan cheese if desired. 

From Low-Acid Slow Cooking 
This is another recipe where the addition of some crisp-cooked prosciutto can enhance all the flavors. If you agree, take three or four slices of thinly slice prosciutto, remove all the fat, dice the meat, and sauté on medium-high heat for several minutes to get it crispy and cook off any remaining fat. Add as a topping to the dish. 

HEARTY AND HOT ALMOND MEAL 

10/8/2015

 
Picture
If you crave a breakfast cereal, this delicious porridge-y almond meal recipe is sure to hit the spot. 
Makes 4 to 6 servings. 

INGREDIENTS
2 cups peeled and chopped apples
4 cups almond meal 
4 cups water 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg

RECIPE
1. Place the chopped fruit in the bottom of the slow cooker. Add the almond meal, water, cinnamon, and nutmeg. Stir to combine. 

2. Cover and cook on Low for 5 to 6 hours until all water is absorbed and the fruit is tender. 

From Paleo Slow Cooking 
Variation: Try adding dried fruits such as cranberries, currants, or raisins. Either cook them with the cereal or add sprinkles of them on top when the cereal is cooked. 

Tomato soup 

10/1/2015

 
Picture
Make this soup when tomatoes are at their ripest- late summer- for the ultimate flavor. If you want a creamy soup, add some cream when pureeing the solids. 
Makes 4-6 servings. 

INGREDIENTS
3 tablespoons olive oil 
1 onion, diced 4 lbs. of ripe tomatoes, seeds removed and chopped
2 cups chicken stock or broth 
1/2 teaspoon lemon juice
1/2 cup cream or half-and-half, if desired 
Fresh dill, parsley, or basil for garnish 

RECIPE
1. In a skillet over medium high heat, add the oil and onion. Cook the onion until translucent, about 5 minutes. Scrape mixture into the slow cooker. Add the tomatoes and stock. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. 

2. When the soup is cooked, add the lemon juice. Puree the soup using an immersion blender. If you want to make the soup creamy, add the cream while you're pureeing it. Garnish with fresh dill, parsley, or basil. 

​From Low-Carb Slow Cooking 
Variations:
This is a simple and straightforward recipe- just the thing to use as a base for getting creative! 
*Make the soup spicy by adding cayenne or even some sliced jalapenos in the cooking process. 
*Give it a Middle Eastern taste by adding cumin or coriander (in which case you'll want to garnish with coriander).
*Make a hot gazpacho and top with diced pepper, onion, cucumber, and hard-boiled egg. 


    cookbooks

    Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes. 

    We're excited to share recipes from the whole series here on our blog. Happy cooking and thanks for visiting!

    Archives

    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    April 2015
    March 2015
    December 2014
    November 2014
    October 2014
    September 2014

    Categories

    All
    Apples
    Applesauce
    Asparagus
    Bacon
    Barbecue
    Bay Leaf
    Beef
    Beef Stew
    Bell Peppers
    Black Olives
    Black Pepper
    Butter
    Butternut Squash
    Capers
    Carrots
    Cherry Tomatoes
    Chicken
    Chili Powder
    Chinese Five-spice Powder
    Chipotle Chiles
    Chowder
    Cilantro
    Cinnamon
    Cloves
    Comfort Food
    Corn
    Cranberries
    Creamed Corn
    Crockpot Gourmet
    Duck
    Garbanzo Beans
    Garlic
    Ghee
    Gluten Free
    Green Olives
    Ground Beef
    Ground Cumin
    Ground Turkey
    Guest Blogger
    Hoisin Sauce
    Holiday
    Italian
    Leeks
    Lemon
    Light Cream
    Lime
    Long-grain Rice
    Low-Acid
    Low Carb
    Low Carb Bread
    Maple Syrup
    Meatloaf
    Mexican
    Mushrooms
    Olives
    Onion
    Orange Juice
    Orange Zest
    Oregano
    Orzo
    Paleo
    Paleo Italian
    Pancetta
    Paprika
    Parmesan Cheese
    Parsley
    Pasta
    Pears
    Peas
    Pimiento-stuffed Green Olives
    Pork
    Portobello Mushrooms
    Prosciutto
    Radicchio
    Raisins
    Red Onion
    Red Wine Vinegar
    Rice
    Rosemary
    Salad
    Salt
    Soup
    Spinach
    Squash
    Stuffed Peppers
    Summer Squash
    Sweet Potatoes
    Swiss Chard
    Thanksgiving
    Thyme
    Tomatoes
    Tomato Sauce
    Turkey
    Turnip
    Veal
    Vidalia Onion
    Walnuts
    White Wine
    Yams
    Yellow Cornmeal
    Zucchini

    RSS Feed

©  2014 Cider Mill Press Book Publishers LLC
✕