Imagine a blustery, chill day in the not too distant future. You’ve been hard at it in the office, or maybe tied up all afternoon with committee meetings. Winter’s early dark has descended by the time you walk through your front door, only to be greeted by a ravenous horde. Lucky for you the slow cooker has been doing its job all day long.
Crock pots can work magic throughout the year, but if yours has been pushed to the back of the kitchen cabinet for months, consider digging it out soon. There’s just something about cool weather that calls for the roasts, chicken pot pies and chilis often associated with slow cookers. But don’t overlook their versatility with soups and desserts as well.
Why slow cooking?
Generally, slow cooking means any food prep method that relies on low heat for a long period of time. Barbecues, smokers and luau pits could all qualify. But specifically, we’re referring to the counter-top implement with a heated ceramic bowl and a glass lid — safe enough to leave on all day. The benefit is that food becomes incredibly tender, and long cook times infuse flavors for enhanced results. Load that slow cooker up with ingredients, then go about your day. You’ll be rewarded with a delicious meal hours later.
Some no-nos
Using a crock pot is simple, but there are some practices that can make the difference between good food and great food. Kitchn.com lays out five common mistakes and some tips for avoiding them:
Size matters
Hilary Meyer, associate food editor at eatingwell.com, also cautions about slow cooker size and overfilling.
Slow cookers generally range from 1 quart to 8 1/2 quarts. Use the size cooker recommended in your recipe. This helps ensure the cooker isn’t overflowing or underfilled, so the meal can cook properly. Many slow cooker recipes work best in a 5- to 6-quart cooker.
Guard against overfilling. To make sure a meal is finished in the time listed in the recipe (and to avoid potential food-safety hazards), follow manufacturer recommendations on filling. Most say no more than two-thirds full.
Keep temperatures in mind. Temps between 40 and 140 degrees are in the so-called danger zone, where bacteria thrives.
Meyer warns: Never add frozen ingredients to your cooker.
“Refrigerate anything you’ve prepped ahead in a separate storage container and bring the liquids to a simmer if you’re cooking on low before adding them to your cooker, to give the heating process a jump start,” she says. “And never attempt to cook a whole chicken or roast in your slow cooker. Large hunks of meat won’t cook thoroughly enough. Make sure it’s cut into smaller pieces that will cook throughout.”
Below are slow cooker recipes for a soup, an entree and a dessert, just right for the season. Plug in and let the cooker create a little magic for you.
SLOW COOKER BUTTERNUT SQUASH SOUP
Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Makes 6 servings
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 ounce) cream cheese, cubed
(Source: bettycrocker.com)
KING RANCH CHICKEN
Total time: 4 hours, 10 minutes
Makes 6 servings
4 cups chopped cooked chicken
1 large onion, chopped
1 large green bell pepper, chopped
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can diced tomatoes and green chilies
1 garlic clove, minced
1 teaspoon chili powder
12 (6-inch) fajita-size corn tortillas
2 cups (8-ounce) shredded sharp cheddar cheese
(Source: Southern Living)
CRANBERRY STUFFED APPLES
Makes 5 servings
5 medium apples
1/3 cup fresh or frozen cranberries, thawed and chopped
1/4 cup packed brown sugar
2 tablespoons chopped walnuts
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Whipped cream or vanilla ice cream, optional
(Source: tasteofhome.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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