Better Homes and Gardens I Didn't Know My Slow Cooker Could Do That Read online

  HOUGHTON MIFFLIN HARCOURT

  BOSTON • NEW YORK • 2015

  Copyright © 2015 by Meredith Corporation, Des Moines, Iowa.

  All rights reserved.

  For information about permission to reproduce selections from this book, write to [email protected] or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016

  www.hmhco.com

  Library of Congress Cataloging-in-Publication Data is available

  ISBN 978-0-544-56981-2 (pbk)

  ISBN 978-0-544-57000-9 (ebk)

  Book design by Waterbury Publications, Inc., Des Moines, Iowa.

  v1.1215

  Meredith Corporation

  Stephen Orr, Editor in Chief

  Better Homes and Gardens® Magazine

  Better Homes and Gardens® I Didn’t Know My Slow Cooker Could Do That

  Editor: Jan Miller

  Project Editor: Tricia Bergman, Waterbury Publications, Inc.

  Contributing Editors: Lisa Kingsley, Mary Williams, Waterbury Publications, Inc.

  Contributing Copy Editor and Proofreader: Peg Smith, Carrie Truesdell

  Test Kitchen Director: Lynn Blanchard

  Test Kitchen Product Supervisor: Lori Wilson

  Test Kitchen Home Economists: Sarah Brekke; Linda Brewer; Carla Christian, R.D.; Juliana Hale; Sammy Mila; Colleen Weeden

  Contributing Photographers: Karla Conrad, Pete Krumhardt

  Contributing Stylists: Greg Luna, Annie Peterson

  Administrative Assistants: Barb Allen, Marlene Todd

  Special Interest Media

  Editorial Leader: Doug Kouma

  Editorial Director, Food: Jennifer Dorland Darling

  Art Director: Gene Rauch

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  Associate Design Director: Doug Samuelson, Waterbury Publications, Inc.

  Production Assistant: Mindy Samuelson, Waterbury Publications, Inc.

  Our seal assures you that every recipe in Better Homes and Gardens® I Didn’t Know My Slow Cooker Could Do That has been tested in the Better Homes and Gardens® Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.

  The slow cooker—that stalwart of the kitchen—is best known for its ability to make large roasts and less-than-tender cuts of meat fork-tender after hours of simmering, and it does that very well. But it can do so much more. Did you know your slow cooker can bake breads, cakes, and soufflés? Or make falafel and yogurt? Or savory sandwich fillings and toppings for fresh, light, and healthful salads? For every meal, for every course, and for every occasion—weeknight cooking, holidays, entertaining—a slow cooker can be your ally. Look for traditional recipes in this book, too,—such as Beaujolais-Braised Beef Short Ribs and Italian Beef Sandwiches. Also try recipes for Slow Cooker Cinnamon Rolls, Taco Meat Loaf, and Salted Caramel Fudge. I Didn’t Know My Slow Cooker Could Do That will surprise and inspire you.

  This icon indicates low-calorie recipes:

 
 
 
 
  These quick-to-the-cooker recipes have prep times of 30 minutes.

  With yields of 8 or more servings, these big-batch recipes feed a crowd.

  These recipes are great for giving as a gift.

  smart trick

  These tips explain a step that is taken in the recipe or a characteristic of the recipe that contributes to its success in a slow cooker.

  fresh touch These suggestions include last-minute stir-ins, toppings, salads, sides, and relishes that brighten the flavor and appearance of the recipe.

  contents

  slow cooker basics

  breads

  cakes, cheesecakes & fruit desserts

  candies & snacks

  d.i.y. sauces & staples

  entertaining

  holiday celebrations

  pasta, rice & whole grains

  restaurant favorites

  sandwiches & salads

  stratas, frittatas, quiches & soufflés

  index & metric

  what the Test Kitchen already knew about slow cookers...

  1

  Use a cooker with heat that hugs. Surrounding coils indirectly transfer heat to the inner crock of the slow cooker. Pressure and steam build in the cooker, and the juices that normally flow from ingredients—especially meat—during cooking are held in by that pressure. The result is moist, tender meat and veggies without adding fat and calories.

  2

  high timing = ½ low timing. For most traditional recipes—roasts, soups, and stews—follow this rule of thumb: Cook a recipe on high-heat setting for half of the low-setting timing. Some less traditional recipes may specifically call for low- OR high-heat setting only. Follow the recipe guidelines in this book for the best success.

  3

  don’t start with frozen uncooked meat. Bacteria grow most rapidly in the 40°F to 140°F zone. Frozen meat does not reach a safe temp fast enough and hovers in the danger zone too long.

  4

  layer it right: veggies, meat, then liquid. Some veggies cook more slowly than meat in a slow cooker. The fat in meat helps hold heat better so speeds the cooking process. For most even cooking of one-dish type recipes, place dense vegetables—roots, celery, corn—on the bottom of the cooker and place the meat on top of the vegetables. Tender vegetables such as zucchinii and broccoli are added toward the end of cook time to prevent a mushy outcome.

  5

  browning meat first = more flavor. While it is not necessary to brown meat before placing it in the slow cooker, if you have time, it’s worth it. The caramelized meat adds more flavor and golden brown color to your finished recipe.

  6

  use the amount of liquid the recipe calls for. Some recipes may call for a small amount of liquid. Don’t be tempted to add more. Meat and vegetables all give up juices as they cook. You will have more liquid in your cooker at the end of the cook time.

  *TEST YOUR OLD SLOW COOKER

  If your slow cooker has been around awhile and you wonder if it’s still heating accurately, try this test: Fill your slow cooker ½ to ⅔ full with water. Turn on your cooker and set it on the low-heat setting. Heat the water for 8 hours. Check the water temperature with a food thermometer. The water should be about 185°F. If the temp is lower, it’s time to replace your cooker.

  NEW recipes mean new insights about slow cookers...

  1

  heating element matters. As testing began for some of the nontraditional recipes, the Test Kitchen discovered some differences in testing results across brands. With the aid of a screwdriver, we deconstructed several models to see how they were built. We
learned that some brands run the heating element around the middle of the slow cooker which allows for even heat distribution, even if the food is below the level of the heating element. Other brands have elements that are closer to the base, so shallow contents could burn because they are immediately subjected to direct heat (as opposed to a gradual warming). A quick tweak to recipes solved this problem!

  2

  the (flexible) half-full rule. Normally the Test Kitchen recommends filling a slow cooker at least half full for optimum cooking. However, once recipe development stretched past pot roast and chili, the old rule came into question. For example, the cinnamon rolls and most of the baked recipes did not fill the cooker half full. Slow cookers are programmed to gradually heat to a set temperature, regardless of how much food is in the crock, and we found with these new recipes—if they were created correctly—even shallow foods worked well in the slow cooker.

  3

  keep the lid on it. Keeping the lid on the cooker has been key to maintaining the pressure that is created as food cooks. For MOST foods, this is necessary in order for the recipe to cook evenly in the amount of time specified. The Test Kitchen used to suggest adding 30 minutes to the cook time if you lift the lid to check your recipe. If you have a new slow cooker, you may notice the lid has a small hole in it as well as a rubber gasket around the edge of the lid—so what’s the big deal if you open the lid?! The holes are intentionally placed to allow for adjustment of the building pressure and the design of the cooker, and timing recommendations take this into account. It’s still best to keep the lid on!

  Have confidence!

  These recipes have been tested across several slow cooker brands to ensure they work, regardless of the brand you have at home. Just make sure you use the slow cooker size that’s called for in the recipe, and stick to the specified cook times and doneness cues to ensure your finished recipes are a success.

  i didn’t know my slow cooker could... cook grains & rice

  Sometimes it’s nice to free up the stovetop or put something on to cook, then walk away. Follow the Steamed Rice recipe for fluffy white rice. For other grains and rices combine ingredients in the slow cooker using the chart below. Make them when you have time and store in the refrigerator for 4 to 6 days or in the freezer up to 3 months.

  liquid

  grain

  options

  cook time

  Steel-Cut Oats

  (about 6 cups cooked)

  6 cups water

  2 cups

  Snipped dried fruit

  Low-heat setting, 4 hours

  Brown Rice

  (about 6½ cups cooked)

  3⅔ cups water or reduced-sodium broth

  2 cups

  2 tablespoons olive oil and 1 to 2 tablespoons snipped fresh herb

  High-heat setting, 3 hours (When slow-cooking brown rice, spray cooker insert generously with nonstick cooking spray before adding ingredients.)

  Wild Rice

  (about 6 cups cooked)

  4 cups water or reduced-sodium broth

  2 cups, rinsed and drained

  Finely chopped garlic and onions

  Low-heat setting, 3 hours

  Bulgur Wheat

  (6 cups cooked)

  4 cups water or reduced-sodium broth

  2 cups

  Snipped fresh mint and parsley

  Low-heat setting, 1½ hours

  Quinoa

  (about 6 cups cooked)

  4 cups water or reduced-sodium broth

  2 cups, rinsed and drained

  Finely chopped root vegetables

  Low-heat setting, 2¼ hours

  Barley

  (6 cups cooked)

  6 cups water or reduced-sodium broth

  1½ cups (pearl barley)

  Finely chopped leek and garlic

  Low-heat setting, 3¼ hours

  YES!

  You can!

  steamed rice

  Prep: 15 minutes

  Slow Cook: 1½ hours (high)

  Makes: 6 servings

  4 cups boiling water

  1 cup uncooked long grain white rice

  ½ tsp. salt

  1. Place a steamer basket with center post removed (if possible), a wire rack, or several balls of foil in a 3½- to 6-quart oval slow cooker. Cover and preheat the slow cooker on high for 15 minutes.

  2. Add 2 cups of the boiling water to the slow cooker. Place a 1½-quart dish on the steamer basket, rack, or foil. In the dish combine the remaining 2 cups boiling water, rice, and salt. Cover dish with a lid, plate, or foil. Cover and cook on high for 1½ hours or until rice absorbs the water.

  i didn’t know my slow cooker could... roast vegetables

  So easy! If you’re looking for a meat-free dinner or a big- batch side dish, use the veggies you have on hand or pick your family’s favorites, and follow the directions in the recipe. Choose one vegetable or a combination that cook in the same amount of time.

  vegetable

  prep

  cook time

  Broccoli, Cauliflower

  Cut into florets.

  Cover and cook for 4 hours on low or 2 hours on high.

  Green Beans

  Trim stems and halve crosswise.

  Cover and cook for 4 hours on low or 2 hours on high.

  Potatoes, Parsnips, Baby Carrots

  Peel and cut into 1-inch pieces.

  Cover and cook for 9 to 11 hours on low or 4½ to 5½ hours on high.

  Yellow Summer Squash, Zucchini

  Halve lengthwise and cut into 1-inch slices.

  Cover and cook for 4 hours on low or 2 hours on high.

  The slow cooker also caramelizes onions perfecly. In a 1½-quart slow cooker, place 3 cups thinly sliced sweet onions, such as Vidalia or Walla Walla. Top with 2 tablespoons butter, cut up. Stir together ⅓ cup balsamic vinegar and 2 tablespoons brown sugar. Cover and cook on low-heat setting for 5 to 6 hours. Spoon them on burgers, steaks, and chops, add to pasta dishes, use them as a filling for omelets, or as a topping for pizza.

  YES!

  You can!

  roasted vegetables

  Prep: 20 minutes

  Makes: 8 servings

  6 cups vegetables

  ¾ cup sliced onion

  5 whole cloves garlic, peeled

  2 Tbsp. extra virgin olive oil

  ¼ tsp. salt

  ¼ tsp. black pepper

  1. In a 3½- to 4-quart slow cooker combine all the ingredients. Toss to combine.

  2. Cover and cook as directed (left). Serve with a slotted spoon. Drizzle with cooking liquid, if desired.

  i didn’t know my slow cooker could... steam fish

  The slow cooker offers a gentle, moist heat perfect for cooking fish. Try this customizable recipe on those warm days when you have no desire to turn on the oven or the stovetop!

  fish

  aromatics

  seasoning blends

  citrus

  Choose salmon, cod, tilapia, catfish, or halibut.

  Use a combi
nation of aromatics to form a loose bed in the slow cooker on which to place the fish. Choose from lemongrass stalks, quartered shallots, sliced red onion, sliced fennel, sliced ginger, smashed garlic cloves, sliced leeks, whole green onions, sliced chile peppers (tip), and/or fresh herbs such as parsley, oregano, dill weed, tarragon, rosemary, cilantro, sage, and/or thyme.

  Choose Italian, barbecue, Jamaican Jerk, lemon-pepper, Cajun, herbes de Provence, or chili powder.

  Choose lemon, orange, lime, ruby grapefruit, or tangerine.

  YES!

  You can!

  fish roasted in aromatics

  Prep: 15 minutes

  Slow Cook: 1¼ to 1½ hours (high)

  Makes: 4 servings

  4 fresh or frozen fish fillets or steaks (1 to 1¼ lb.) (above)

  Aromatics (above)

  1 tsp. seasoning blend (above)