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Sunday Slow Cooker: Turkey Meatballs in Tomato Sauce

YumSugar — Sat, 28 Mar 2009 06:00:32 -0700

Tonight, make a low-maintenance dinner that you and your family can still get excited about. Here, classic Italian-American meatballs get a modern twist with the help of ingredients such as dark meat turkey, roasted red peppers, and smoky paprika - and the ridiculously convenient slow cooker.

Add this to your favorite pasta for a complete meal. Get your hands on a soon-to-be family favorite when you read more.

Turkey Meatballs in Tomato Sauce
From Every Day With Rachael Ray

Ingredients

3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
One 14.5-ounce can diced fire-roasted tomatoes
One 12-ounce jar roasted red peppers, drained
2 tablespoons paprika
Salt and pepper
1/2 cup unseasoned breadcrumbs
1 egg, beaten
1 1/2 pounds ground dark meat turkey

Directions

In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
Using a food processor, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
Whisk the breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

Serves 6.

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Sunday Slow Cooker: Vegetable Stew With Dumplings

YumSugar — Sun, 22 Mar 2009 06:00:33 -0700

Hand me any soup with dumplings, and I'll devour it; I simply love them that much. Not quite bread, not quite noodle, dumplings are the perfect chewy bite of comfort - especially when served with a myriad of different vegetables.

Aside from the slow cooker doing all the work, and the delectable dumpling aspect, the beauty of this dish is its versatility: substitute zucchini for green beans, or fresh, in-season morels for cremini mushrooms. To make a variation that you love in your slow cooker, read more.

Vegetable Stew With Cornmeal Dumplings
From Better Homes and Gardens

Ingredients

3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
2 cups sliced fresh mushrooms
2 14-1/2-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, rinsed and drained
1 cup water
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons cooking oil
1 9-ounce package frozen Italian green beans or frozen cut green beans
Paprika

Directions

In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)

Serves 6.

Nutritional Information Per Serving: Calories 288, Total Fat 7g, Saturated Fat 2g, Cholesterol 37mg, Sodium 442mg, Carbohydrate 45g, Fiber 7g, Protein 12g,

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Sunday Slow Cooker: Kielbasa Stew

YumSugar — Sun, 15 Mar 2009 06:00:03 -0700

Make the most of the rest of your weekend by playing hooky and celebrating the luck of the Irish rather than laboring over a Sunday meal.

Using cooked pork sausage not only cuts down on your meat prep time, but it also provides a satisfyingly smoky depth to the other elements of the stew, such as carrots, cabbage, and chicken broth.

As an added bonus, the bold spices of the sausage pair really nicely with any full-bodied beer. To see the two-step recipe, read more.

Kielbasa Stew
From Better Homes and Gardens

Ingredients

4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

Directions

In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Serves 4 to 5.

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Sunday Slow Cooker: Irish Lamb Stew

YumSugar — Sun, 08 Mar 2009 06:00:44 -0700

If you're looking to get into the St. Patty's Day spirit with a hearty Irish dinner, you're in luck: There's no easier way than to make this rustic Irish lamb stew. Not only does it require little to no preparation work, but you can also step away from the stew as it cooks low and slow in a crock pot.

Eight hours later, you've got a festive meal that will pair perfectly with a tall glass (or two) of dark Irish stout. To see the recipe - which is beyond basic - read more.

Irish Lamb Stew
From Eating Well

Ingredients

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

Directions

Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Serves 8.

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Sunday Slow Cooker: Chicken Rarebit

YumSugar — Sun, 01 Mar 2009 06:00:36 -0800

If you're in search of a dramatically different recipe for dinner this Winter, take a stab at Welsh rarebit, a classic British dish made of bread topped with a melted cheese mixture.

This contemporary rendition not only makes use of a low-maintenance crockpot, but also incorporates bacon and chicken to add flavor and substance. To get the crowd-pleasing recipe, read more.

Chicken Rarebit
From Better Homes and Gardens

Ingredients

1-3/4 pounds skinless, boneless chicken breast halves
1 14- to 16-ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)

Directions

Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired.

Makes 6 servings.

Calories 340, Total Fat (g) 12, Saturated Fat (g) 4, Cholesterol (mg) 102, Sodium (mg) 823,
Carbohydrate (g) 21, Fiber (g) 3, Protein (g) 36.

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Sunday Slow Cooker: Greek Stuffed Peppers

YumSugar — Sun, 22 Feb 2009 06:00:29 -0800

Looking for a low-key Sunday night meal? Look no further than tender, slow-cooked red bell peppers, stuffed with a Greek-inspired filling of fiber-rich cannellini beans, crumbled feta cheese, scallions, and herbed couscous.

Like many Mediterranean specialties, this meal is satisfyingly hearty, yet light and nutritious at the same time. For a low-carb or gluten-free version, consider swapping out the couscous for a grain like quinoa. To make this for your next meal, read more.

Greek Stuffed Peppers
From Everyday Food

Ingredients

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

Directions

Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
Sprinkle peppers with scallion greens; serve with lemon wedges.

Serves 4.

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Sunday Slow Cooker: Moroccan Turkey Stew

YumSugar — Sun, 15 Feb 2009 06:00:36 -0800

After a weekend of opulence and seduction, perhaps you're craving a return to the simplicity of Winter basics. For that, turn to a stew that's soothing yet also a refreshing departure from, say, mother's pot roast.

This turkey stew, with its cumin, allspice, and dried fruits, is the ideal dinner for a casual Sunday evening. To make this straightforward slow cooker recipe, read more.

Moroccan Turkey Stew
From Food Network Magazine

Ingredients

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15.5-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Directions

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Serves 6 to 8.

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Sunday Slow Cooker: Polenta With Beef Ragout

YumSugar — Sun, 08 Feb 2009 06:00:02 -0800

I like to think of this meal of warm, creamy polenta with ground beef and vegetables as comfort food on its best behavior. The soothing texture of polenta is everything your body craves in Winter, but, unlike so many other carbo-licious foods, the ground beef and stewed vegetables are actually wholesome and nutritious. When I make it for dinner tonight, I'll be stirring in some sun-dried tomatoes and my favorite Italian pesto. To add this recipe to your slow cooker collection, read more.

Polenta With Beef Ragout
From Better Homes and Gardens

Ingredients

1 pound lean ground beef
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
3 medium carrots, cut into 1/2-inch-thick slices
2 medium onions, cut into thin wedges
1 large red sweet pepper, cut into 1-inch pieces
1/2 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cloves garlic, minced
1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 16-ounce tube refrigerated cooked polenta
6 tablespoons purchased pesto or olive tapenade
Fresh basil sprigs (optional)

Directions

In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.

Serves 6.

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Sunday Slow Cooker: Thomas Keller's Cassoulet

YumSugar — Sun, 01 Feb 2009 06:00:41 -0800

Got guests over watching the Super Bowl this weekend? You can employ the help of a low-maintenance slow cooker during the game yet still impress your party with cassoulet. One of the benchmarks of classic French cooking, it's characterized by a copious mélange of grand meats, from duck confit to fine sausages.

Since this rendition was adapted from a recipe developed by celebrity chef and restaurateur Thomas Keller, it won't fail you! To wow your family this weekend, read more.

Thomas Keller's Slow-Cooker Cassoulet
From Williams-Sonoma

Ingredients

4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
1 1/2 lb. fresh chorizo sausage, each halved on the bias
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish

Directions

Season the pork generously with kosher salt and pepper; set aside.
In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
Position a rack in the lower third of an oven and preheat the broiler.
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley.

Serves 8 to 10.

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Sunday Slow Cooker: Chipotle Black Bean Soup

YumSugar — Sun, 25 Jan 2009 06:00:55 -0800

This weekend, I'm hosting a book club in my home, and a few of the attendees are vegetarians. I was torn about what to make for them, but I think I've been sold by this luscious black bean soup. It's tinged with the smoky aromas of chipotle peppers and cumin, and I'm excited that I won't have to worry about frantically making it before the event, since my slow cooker's got it covered! To make this your next meal, read more.

Chipotle Black Bean Soup
From Bon Appétit

Ingredients

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles (adobo in Latin markets)
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker.
Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

Serves 6 as a main course.

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