©2008 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 08CU027 U PG-20270
Slow Cooker Cookbook traditional to gourmet recipes model psc-350
Introduction ■ Get ready to slow down and enjoy meals! Your Cuisinart® Slow Cooker is designed to have your favorite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavors for delicious, effortless dishes. And it's the perfect size for making any meal for any occasion... you can even prepare desserts! Easy to operate, easy to serve from, and easy to clean...
Contents ■ Tips & Hints 2-3 Important Guidelines 4 Suggested Foods 5 Recipes 6-7 Soups & Stocks 8-17 Stews & Chilis 18-24 Entrées & Sauces 25-42 Side Dishes 43-52 Desserts & More 53-58 ■
Tips & Hints ■ › Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. › Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables. › Ground meats and uncooked sausages should always be browned and drained be- fore adding to Slow Cooker.
› Cooking ground meats in the Slow Cooker without browning them first is not recommended, as ground meat has a high incidence of bacterial contamination. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cuisinart® Food Processor and is cooked in a simmering water bath on the High Setting.
Important Guidelines ■ › The Slow Cooker should always be at least half full for best cooking results; however, the Slow Cooker should never be more than three-quarters full (about 1½ inches from the top rim). › Because the Slow Cooker heats and cooks at low temperatures, food should be at room temperature before it goes into the cooker. If the food is refrigerator temperature, add 30 minutes to your projected cooking time.
Suggested Foods ■ Meats Beef / Veal: Choose cuts that are full of flavor and benefit from braising. › Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast › Chuck shoulder steak › Veal shanks Pork: Less tender cuts work best – the lean “new generation pork” may become dry when cooked in Slow Cooker.
Recipes ■ Soups & Stocks › Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 › Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 › Roasted Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 › Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 › Cuban Black Bean Soup . . . . . . . . .
Side Dishes › New Potatoes with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 › "Almost" Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 › Warm Baked Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 › Butternut Squash & Mushroom Scallop . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 › Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Beef Stock Makes 6 cups 2 2 tablespoons olive or vegetable oil pounds beef and/or veal bones 1 pound beef chuck or other stew beef, cut into 1-inch cubes 6 fresh chives 1 large carrot, peeled, cut into 3-inch lengths 6 parsley sprigs 6 thyme sprigs 1 celery rib, cut into 3-inch lengths 3 garlic cloves 12 peppercorns 1 large onion, peeled and quartered Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat.
Chicken Stock Makes 6 cups 3 pounds chicken wings and/or backs 1 parsnip, peeled, cut into 2-inch lengths 1 medium onion, peeled and quartered 1 bay leaf 6 black peppercorns 1 celery rib, cut into 2-inch lengths 3 parsley sprigs 1 carrot, peeled, cut into 2-inch lengths 3 thyme sprigs 6 cups water 1 leek, trimmed, halved lengthwise, cleaned Rinse chicken and drain.
Roasted Vegetable Stock Makes 6 cups 2 large carrots, peeled, cut into 3-inch lengths 1 large red or yellow bell pepper, cored, seeded and quartered 2 leeks, roots removed, trimmed to include 2 inches of green, cut in half lengthwise and cleaned 6 ounces portobello mushrooms, cleaned, sliced celery rib, cleaned, cut into 3-inch lengths 2 tablespoons extra virgin olive oil 1 4 garlic cloves 1 large onion (6 ounces), peeled, quartered 6 thyme sprigs 1 parsnip, peeled, cut into 3-inch
Spanish Bean Soup with Chorizo Makes 8 cups ¼ pound dried chickpeas (garbanzo beans) ¼ 1 garlic clove, peeled and chopped 1 small ham hock (8-10 ounces) or leftover ham bone 6 ounces new potatoes (1- to 1½inch size), halved or quartered 3 teaspoons olive oil, divided 6 ounces onions, chopped teaspoon saffron threads 6 cups water 6 ounces chicken or turkey chorizo, chopped (or hot sausage, crumbled, or kielbasa, chopped) Soak chickpeas overnight in water to cover by 3 inches.
Cuban Black Bean Soup Makes 8 cups 1 pound dried black beans 1½ tablespoons oregano 1 ham hock ¼ teaspoon cayenne pepper 5 cups chicken stock 1 bay leaf 1½ cups chopped onion ½ teaspoon kosher salt ¾ cup chopped red pepper ½ tablespoon red wine vinegar 3 garlic cloves, peeled and chopped 3 tablespoons dry sherry Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours or more) in water to cover by 3 inches. Drain and rinse.
Caramelized Onion Soup Makes about 6 cups 2½ pounds onions, peeled and sliced 1½ tablespoons unbleached all-purpose flour 1½ tablespoons unsalted butter, melted ¾ tablespoon brown sugar 1½ tablespoons extra virgin olive oil 4 cups meat stock (half chicken and half beef is fine), hot ¾ teaspoon kosher salt 1½ tablespoons Port Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on.
Sausage & Lentil Soup with Tortellini Makes 8 cups ¾ tablespoon extra virgin olive oil 2 garlic cloves, peeled and chopped 1 pound turkey or chicken Italian sausage links ¾ tablespoon basil 8 ounces mushrooms, cleaned and quartered ¾ ¾ cup dried brown lentils, rinsed and drained 4½ cups low-sodium chicken stock or broth 8 ounces yellow onions, peeled and chopped 6 8 ounces carrots, peeled, thickly sliced 1½ teaspoons thyme ounce sun-dried tomatoes (not in oil), slivered ounces chees
Curried Yellow Pea Soup Makes 6 cups 1 tablespoon unsalted butter 4 ounces mushrooms, halved 4 ounces onion, peeled and chopped 4 ounces baby carrots 4 ounces parsnips, peeled and cut into 1-inch slices 1 garlic clove, peeled and chopped 1 piece ginger (1-inch) peeled, cut into quarter-size pieces 4 ounces cauliflower, separated into 1½-inch florets 1 tablespoon jalapeño pepper, cored, seeded and chopped 3 tablespoons brown rice 2 cups vegetable stock or Roasted Vegetable Stoc
Classic Split Pea Soup Makes 8 servings 2 garlic cloves, peeled 6 ounces onion, peeled and cut into 1-inch pieces 1 celery rib, top off, cut into 1-inch pieces 8 ounces all-purpose potatoes, peeled and cut into 3-inch lengths 8 ounces carrots, peeled and cut into 3-inch pieces 1 pound green split peas, rinsed 6 cups chicken stock (page 9 ) 1 12-ounce ham hock (or roasted turkey leg) 1 teaspoon freshly ground pepper 1 tablespoon thyme ¼ cup dry sherry Fit the metal chopping blade i
Tomato Soup Makes 6 servings 3 cans (14 ounces each) diced tomatoes, juices drained 3 cups chicken or vegetable stock 1 bay leaf 2 garlic cloves peeled, chopped ½ teaspoon dried basil 1 small onion, peeled, chopped ¼ teaspoon thyme 1 medium carrot, chopped 1 medium stalk celery, tops removed, chopped Place tomatoes, garlic, onion, carrot and celery in the ceramic pot of the Cuisinart® Slow Cooker. Add the stock, bay leaf, basil, and thyme.
White Chili with Chicken Makes 8 cups ½ pound white beans 1½ teaspoons ground cumin cooking spray 1 teaspoon oregano 1 tablespoon good quality olive oil ¾ teaspoon coriander 1½ cups chopped onions ½-¾ teaspoon kosher salt 1 tablespoon chopped garlic ¼ 4 cups chicken stock, nonfat, low-sodium teaspoon freshly ground white pepper 1½ pound chicken breast meat, cut into 1-inch cubes jalapeño peppers, cored, seeded and minced (optional) 1 cup prepared salsa verde (from a jar) cup cut
Beef Chili for a Crowd Makes 8 servings cooking spray ½ green pepper, cored, seeded, chopped 1½ teaspoons good quality olive oil ¾ pound onions, peeled and finely chopped ½ yellow pepper, cored, seeded, chopped 3 cloves garlic, peeled and minced 1 1 teaspoon kosher salt can (14 ounces) diced tomatoes, juices drained, separated ½ teaspoon freshly ground pepper 1 can (3 ounces) tomato paste, salt-free 1½ pounds lean ground beef 1½ tablespoons red wine vinegar ¼ cup chili powder 2 2
Heart Smart Turkey Chili Makes about 8 cups 2 tablespoons extra virgin olive oil, divided 2 3 ¾ pounds lean ground turkey (7% fat) ¾ teaspoon oregano 1 can (14 ounces each) diced tomatoes ½ red bell pepper, cut into 1½ x ¼-inch strips garlic cloves, peeled and finely chopped ½ yellow bell pepper, cut into 1½ x ¼-inch strips pound Spanish onions, peeled and chopped ½ cup unsalted, nonfat, low-sodium chicken stock 3 tablespoons chili powder ½ tablespoon ground cumin 1 tablespoon wine vine
Corn and Green Chile Chowder Makes eight 1-cup servings 4 slices bacon, cut into small dice 1 medium onion, cut into small dice (approximately 1½ to 2 cups dice) ½ cup beer 2 cans (4½ ounces) chopped green chiles 1 medium red pepper, cut into small dice (approximately 1½ to 2 cups dice) 1 2 tablespoons unbleached, all-purpose flour 12 ounces red potatoes, washed and cut into 1-inch dice celery rib, finely chopped 4 cups corn kernels (cut from about 4 ears of corn) 1 jalapeño pepper, seed
Veal Stew with Mushrooms & Artichokes Makes about 8 cups ½ ¾ ¾ 2 6 ½ ¾ 1 ¾ ½ can (14-ounce) diced tomatoes, drained ½ cup chicken stock 1 shallot, peeled and minced 1 garlic clove, peeled and minced ¾ teaspoon ground coriander 5 whole sprigs of parsley with stems 1 bay leaf 1 package frozen artichokes, thawed ¼ cup chopped fresh parsley cup unbleached all-purpose flour teaspoon kosher salt teaspoon freshly ground pepper pounds veal stew meat, cut into 1-inch cubes teaspoons good quality olive
Mediterranean Seafood Stew Makes 4 servings ¼ pound small new potatoes, skin on, whole ¼ teaspoon fennel seeds ¼ teaspoon peppercorns 2 3 whole sprigs of fresh parsley (stems and leaves) garlic cloves, peeled and minced 1 large onion, peeled, cut into quarters, with root ends intact (to hold it together) 1 ½ small fennel bulb (4 ounces), top off, cut into ½-inch slices tablespoon extra virgin olive oil 10 mussels, scrubbed and debearded if necessary 1 can (14 ounces) diced tomatoes,
Seafood Chili Makes 4 servings 1½ cups chopped onion 3 garlic cloves, peeled and chopped 1 can (6 ounces) chopped clams, drained, ½ cup juice reserved 1 1 jalapeño pepper, seeded and chopped tablespoon cornmeal ¾ pound large shrimp, peeled and deveined ½ red pepper, seeded and chopped ½ green pepper, seeded and chopped 1 tablespoon chili powder ½ tablespoon oregano 1 teaspoon ground cumin ½ teaspoon ground coriander ¾ pound mussels, rinsed and debearded ½ tablespoon extra virgin
Chicken Cacciatore Makes 4 to 6 servings 6 ounces yellow onion, peeled and cut vertically into ½-inch thick slices 1½ teaspoons oregano ¾ teaspoon basil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper yellow bell pepper, cored, seeded, cut in ½-inch-thick slices lengthwise 2 pounds bone-in, skinless chicken thighs ½ cup unbleached all-purpose flour 2 garlic cloves, peeled 2 tablespoons extra virgin olive oil 1 can (15 ounces) diced tomatoes, drained, juices discarded 4
Lemon Chicken with Rosemary Makes 6 servings 2 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat 3 garlic cloves, peeled, roughly chopped 2 rosemary sprigs ¾ teaspoon kosher salt ¼ cup fresh lemon juice ½ teaspoon freshly ground pepper ½ cup chicken broth 1 teaspoon olive oil 2 teaspoons lemon zest ½ cup unbleached, all-purpose flour 1 lemon, thinly sliced 1 large onions, peeled, halved and sliced chopped rosemary for garnish Heat a 12-inch Cuisinart® skillet
Chicken with 40 Cloves of Garlic Makes 4 to 6 servings 2 pounds chicken thighs (about 8 to 10), skinless, bone-in 40 cloves garlic, peeled 1 teaspoon herbes de Provence ½ celery rib, sliced ¼ teaspoon red pepper flakes ½ cup sliced onion and/or shallots ¾ teaspoon kosher salt ¼ ¼ teaspoon freshly ground black pepper cup white vermouth or dry white wine 3 cooking spray ½ tablespoon fresh lemon juice tablespoons nonfat, low-sodium chicken stock 3 teaspoons extra virgin olive oil
Barbecue Beef Brisket This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier.
Barbecue Sauce Makes 4 cups 2 teaspoons unsalted butter 2 tablespoons Worcestershire sauce 1 cup finely chopped onion 2 1 garlic clove, peeled, finely chopped tablespoons soy sauce (low-sodium) 1 tablespoon prepared horseradish 2 cups tomato ketchup 1 1 cup water tablespoon chili powder (heat level to taste) ¼ cup tomato paste (salt-free) 2 teaspoons instant espresso powder ¼ cup cider vinegar 1½ teaspoons dry mustard ¹∕³ ¹∕³ cup molasses 1-2 teaspoons liquid smoke (to t
Dilled Pot Roast Makes 4 to 6 servings ¹∕³ ½ cup all-purpose flour 2 garlic cloves, peeled teaspoon kosher salt 1 teaspoon dill seed ¼ teaspoon freshly ground pepper ½ teaspoon peppercorns 2 teaspoons vegetable oil ¼ 2½ pounds beef roast, rump, chuck or arm cut cup nonfat, low-sodium beef stock 1 tablespoon red wine vinegar 2 tablespoons Dijon-style mustard 2 onions, peeled and cut into eighths 2 carrots, peeled and sliced into 1-inch pieces 1 celery rib, with top, cut int
Corned Beef with Vegetables Serves 4 to 6 First Cooking 2 To finish cooking spray Sauce pounds corned beef, first cut (flat) ¼ cup orange marmalade ¼ cup Dijon-style mustard 1 onion, peeled and cut into 2-inch pieces 1½ tablespoons real maple syrup (not pancake syrup) or honey 1 carrot, peeled and cut into 2-inch pieces Vegetables 1 stalk celery, with tops, cut into 2-inch pieces ½ pound onions, peeled, cut in half through root end 3 whole parsley stalks 4 1 bay leaf carrots, p
Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the onion, carrot, celery, parsley, bay leaf and peppercorns. Pour in water to cover. Cover pot and press the on/off button to turn the unit on. Set time to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. When meat is done, transfer to a resealable container with the vegetables and cooking liquid.
New England Short Ribs Makes 4 servings ½ cup unbleached all-purpose flour ½ pound carrots, peeled and halved lengthwise ½ teaspoon kosher salt ½ ¼ teaspoon freshly ground pepper pound new red potatoes, skin on, cut into 1 to 1½-inch cubes ¼ pound turnips, peeled and cut into ½-inch dice ¼ cup prepared horseradish ½ cup beef stock 2-2½ pounds short ribs 1 tablespoon vegetable oil ½ pound onions, peeled and cut into ½-inch dice Combine flour, salt and pepper.
Pulled Pork Barbecue Makes 5 cups 2½ pounds bone-in country-style spare ribs ½ pound onions, peeled and thickly sliced ¾ teaspoon kosher salt 1 cup water ½ teaspoon freshly ground black pepper 1-1½ cups Barbecue Sauce, page 29 (or purchased) ½ teaspoon paprika Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of onions. Add water. Cover and press the on/off button to turn the unit on.
Braised Veal Shanks Makes 4 servings 4 sprigs parsley 4 veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter, tied 6 ounces shallots, peeled and chopped 2 ounces celery, peeled and chopped 3 garlic cloves, peeled and chopped ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 teaspoons herbes de Provence, divided ½ cup unbleached all-purpose flour 1 3 teaspoons extra virgin olive oil can (15 ounces) diced tomatoes, drained ¾ tablesp
Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separator and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables. Serve with pasta, rice, or polenta. Tip: Make your chopping task easy by using a Cuisinart® Food Processor fitted with the metal blade to chop the vegetables. First chop the parsley leaves and remove. Then with the machine running, drop garlic through the feed tube and process 5 seconds to chop.
Slow Cooked Lamb Shanks with White Beans Makes 3 to 6 servings 2 cups dried white beans (cannellini or navy) 1 medium carrot, peeled and chopped 3 lamb shanks (about ¾ to 1 pound each) 1 celery stalk, chopped 4 garlic cloves, chopped 1 1 teaspoon herbes de Provence teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 ¹∕³ cup dry red wine 1 can (28 ounces) plum tomatoes, drained well and roughly chopped tablespoon olive oil 1 tablespoon unsalted butter 2 tablespoon tomat
Cover and press the on/off button to turn the unit on. Set time to 8 to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust seasonings accordingly. Serve one lamb shank per person, or remove the meat from the bones and serve up to 6 diners. Nutritional information per serving (based on 6 servings): Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g • chol. 240mg • sod.
Penne Lasagna Makes 6 cups ½ cup freshly grated Parmesan 8 ounces part-skim ricotta ½ large onion, peeled and finely chopped 2 garlic cloves, peeled and minced ¼ pound ground turkey 2 teaspoons extra virgin olive oil, divided cans (8 ounces each) diced tomatoes, juices drained, divided 8 ounces tomato sauce 4 ounces white mushrooms, sliced 1 teaspoon dried basil 1 teaspoon kosher salt, divided ½ teaspoon oregano ½ teaspoon freshly ground pepper, divided 6 ½ pound frozen c
Make a second layer of pasta; top with spinach and mushroom mixture. Cover with remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved mozzarella. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. *To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay the spinach on a clean towel, roll up, and wring out the rest.
Macaroni with Four Cheeses Makes 6 cups ½ pound elbow macaroni 2 tablespoons unsalted butter 2 tablespoons unbleached all-purpose flour 8 cups fat free evaporated milk, not reconstituted ounces diced tomatoes, drained (about 1½ cups) 4 ounces part-skim mozzarella, shredded 2 4 ounces Gruyère (not processed), shredded cooking spray ½ tablespoon Worcestershire sauce ½ teaspoon dry mustard ½ cup fresh breadcrumbs ½ teaspoon kosher salt ½ ½ teaspoon freshly ground pepper ounce
Tomato Sauce Makes about 8 cups 1 tablespoon extra virgin olive oil 1½ teaspoons dried oregano ½ pound onions, peeled, finely chopped 1 can plum (Italian) tomatoes (35 ounces) 6 ounces carrots, peeled, chopped 2 2 ribs celery, peeled, finely chopped cups tomato purée, salt-free if available 2 garlic cloves, peeled, finely chopped 1½ tablespoons salt-free tomato paste ¼ cup dry white wine or vermouth tablespoon dried basil ½ teaspoon kosher salt ½ 1½ teaspoons dried marjoram Heat th
New Potatoes with Rosemary Makes 6 servings 2 pounds new potatoes, washed but left whole 2 1 tablespoon extra virgin olive oil ¼ 1½ tablespoons finely chopped fresh rosemary garlic cloves, peeled and minced ½-¾ teaspoon kosher salt teaspoon freshly ground pepper Combine all ingredients in ceramic pot of Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Warm Baked Potato Salad This salad may be assembled and served while potatoes are warm, or chilled to serve later.
Butternut Squash & Mushroom Scallop Makes 8 servings (8 cups) 1 ounce Parmesan, cut in half 1 tablespoon olive oil 2½ ounces bread, about 3 slices, crusts on, torn into quarters 8 ounces white mushrooms, sliced ½ teaspoon kosher salt 1 teaspoon thyme ¼ teaspoon freshly ground pepper 2 tablespoons butter, divided 1 garlic clove, peeled and cut in half 1 shallot, peeled and cut in half cooking spray 3 pounds butternut squash, trimmed, cut into ¹∕8-inch slices To grate the chees
Ratatouille Makes 6 cups 12 ounces eggplant, cut into ½-inch dice ½ cup tomato purée, salt-free if available 1 teaspoon kosher salt, divided 1 cup chopped onion ¾ pound zucchini, cut into ½-inch half moons 1 tablespoon chopped garlic ¼ pound yellow summer squash, cut into ½-inch dice cup sun-dried tomatoes, not oil-packed, cut into slivers 2 1 small red bell pepper, cored, seeded and cut into ½-inch dice tablespoons chopped fresh parsley 1 teaspoon dried basil 1 small yellow pe
Roasted Beet Salad Makes 8 servings 2 pounds fresh beets 1½ tablespoons walnut oil 2 tablespoons white balsamic vinegar or fruit flavored vinegar 1 bunch watercress, washed, dried, tough stems removed ½ teaspoon Dijon-style mustard 1 ¼ teaspoon kosher salt head of endive, cut into ¼-inch pieces on the diagonal ¹∕8 teaspoon freshly ground pepper ½ 3 tablespoons vegetable oil cup shelled white pistachios, lightly salted Remove stems and leaves from beets, leaving about 2 inches of ste
Stewed Green Beans and Tomatoes Makes 4 servings 1 pound green beans ¼ teaspoon kosher salt 4 ounces onion, peeled and chopped 1 can (14 ounces) diced tomatoes, drained, ¼ cup juice reserved 1 garlic clove, peeled and chopped ½ tablespoon extra virgin olive oil 1 tablespoon fresh parsley, finely chopped ¼-½ cup crumbled feta or chèvre, optional ½ teaspoon dried basil Trim stem ends from beans; cut into 1¼-inch lengths.
Succotash Makes about 6 servings 1 pound fresh or frozen (thawed) cut sweet corn 10 ounces lima beans, thawed ½ cup chopped onion 1 can (14 ounces) diced tomatoes, drained, ¼ cup juice reserved ½ pound zucchini, cut into 1-inch pieces ½ tablespoon instant tapioca ½ teaspoon kosher salt ½ ¼ teaspoon freshly ground pepper ¼ teaspoon thyme red pepper (8 ounces), cored, seeded and diced into ½-inch pieces Combine ingredients with reserved tomato juice in ceramic pot of Cuisinart® Slow Coo
Sweet Potatoes & Apples Makes 10 servings 1½ pounds sweet potatoes, peeled and cut into ¼-inch slices 2 ½ cooking spray 1 tablespoons unsalted butter, melted red-skinned apple, skin on, cored and cut into ¼-inch slices 1 teaspoon herbs de Provence, divided small onion, peeled, quartered and cut into ¼-inch slices ½ cup vegetable or chicken stock ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper In a large bowl, toss potatoes with melted butter; season with herbes de Provence, salt and
Vegetable Tian Makes 8 servings 8 ounces fresh breadcrumbs ½ teaspoon freshly ground pepper ½ cup parsley leaves, chopped ¾ 2 garlic cloves, peeled and chopped ½ ounce Parmesan cheese, grated pound all-purpose potatoes in their skins, washed, cut into ¹∕8-inch slices 2 tablespoons extra virgin olive oil 1 large zucchini (1 pound total), cut into ¹∕8 -inch slices 1 tablespoon unsalted butter, melted ¾ 1 teaspoon dried thyme pound Italian plum tomatoes, cut into ¹∕8-inch slices 1
Wild Mushroom Ragout Makes 8 cups (8 servings) ¾ cooking spray 2 ounces dried mushrooms (shiitake, porcini) 8 ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle) 3 tablespoons unsalted butter, divided 3 tablespoons extra virgin olive oil, divided 1½ cups minced shallots ½ cup dry sherry ¾ pound white button mushrooms, quartered 1 3 ½ 1 1 ½ 3 1 pound (approximately) portobello mushrooms, cut into ½-inch slices red bell pepper, cored, seeded, thinly sliced green onions, cut into
Ginger Poached Pears No time to fuss with dessert – here is one to fix and forget. Served chilled it is an easy, do-ahead dessert that is healthy too.
Honey Yogurt Cream Makes about 1 cup 4 ounces fat-free vanilla yogurt 1 teaspoon vanilla extract 4 ounces light sour cream ¼ teaspoon almond extract 2 tablespoons honey Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee filter. Let drain for 2 hours to remove whey; discard whey. Place strained yogurt, sour cream, honey, and extracts in a medium bowl. Whisk until smooth and blended. Keep refrigerated until ready to use.
Stewed Rhubarb Makes 4 cups 2 pounds fresh rhubarb stalks, washed and dried 1 cup granulated sugar Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart® Slow Cooker and stir in the sugar. Let stand at room temperature for 1 to 2 hours, until the rhubarb gives up liquid. Cover and set the slow cooker to Low. Cook for 4 to 5 hours. Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal or as a topping for vanilla ice cream.
Baked Apples Makes 4 servings ¾ cup packed brown sugar ¾ teaspoon cinnamon ¼ teaspoon freshly grated nutmeg ¼ cup dried cherries or cranberries ¼ cup raisins ¼ cup slivered almonds, lightly toasted 4 medium-large baking apples (Rome, Granny Smith, Braeburn, or Gala) 1 tablespoon unsalted butter, cut into ¼-inch pieces ¹∕³ cup apple juice or cider Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup sugar mix for topping.
Winter Fruit Crisp Makes 8 to 12 servings (6 cups) ½ teaspoon freshly grated nutmeg cooking spray ¾ tablespoon dark rum or brandy 6 ounces mixed dried fruits (apples, pears, apricots, dried plums) 1 teaspoon pure vanilla extract 2 large Golden Delicious apples, peeled, cored and cut into 1 ⁄ 8-inch dice 1 cup unbleached, all-purpose flour 1 cup uncooked oats, quick or regular Fruit Crumb Topping 2 Bosc pears, peeled, cored and cut into 1⁄ 8-inch dice ¾ cup packed brown sugar ¾ cu
Mulled Cider Makes 2 quarts 2 quarts fresh, unpasteurized apple cider ½ whole orange, unpeeled, sliced ¼ cup brown sugar 3 slices peeled fresh ginger, each about the size of a quarter 1 teaspoon whole cloves ½ teaspoon whole allspice berries 2 whole cinnamon sticks Place all ingredients in the ceramic pot of the Cuisinart® Slow Cooker. Stir to mix. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press Low.
