Make It Fast, Cook It Slow

Introduction

Beverages

Appetizers

Breakfast

Baking

Side Dishes

Beans

Pasta & Casseroles

Soups & Stews

Seafood

Poultry

Meatless Mains

Meat

Takeout Fake-Out

Snacks & Fondue

Desserts

Fun Stuff

Acknowledgments

Searchable Terms

Copyright

It Started With a Resolution

I went into 2008 with a New Year’s Resolution: I would use my slow cooker every single day for a year and document my results daily on a personal Web site, crockpot365.blogspot.com. When I started my project, I didn’t expect that anyone would make the food I attempted. I figured people might tune in to read about the process, but I wasn’t expecting to come up with new uses or recipes for the slow cooker.

That changed on Valentine’s Day, 2008, when I made crème brûlée in the slow cooker. I was flabbergasted that a delicate restaurant-quality dessert could be made with very little effort in a slow cooker—something many (myself included, at the time) think of as a glorified pot roast machine. When the crème brûlée came out perfectly on the very first try, I got excited. Really excited. I sent an e-mail about my success to
The Rachael Ray Show
—and hinted that they should have me on to show her audience how they, too, could make this dessert easily. When a producer from the show called two weeks later, I knew I was on to something.

That’s when I decided to take my challenge to the next level: I became determined to “think outside the crock” and come up with innovative, fun uses for the slow cooker, along with an extensive array of family friendly meals. This book is a compilation of the recipes I prepared throughout 2008, minus the ones that just did not work.

Yes, I had some flops. I would not recommend trying to hard-boil eggs in the slow cooker: you’ll end up with a horrid smell in the house and greenish eggs. I needed to air out the house for forty-eight hours after that catastrophe. I’d also recommend not experimenting with bacon-wrapped scallops, unless you’re okay with tossing away $60 in fresh seafood after they become a rubbery mess in the slow cooker because they’ve swum in slimy bacon juice for six hours. I did learn through this challenge, however, that a really bad flop results in dinner out—certainly not a horrible outcome.

This book is a group effort. Scores of readers from all over the world sent me their favorite recipes to try in the slow cooker. Some were traditional slow-cooked meals, and some needed to be tweaked to work in the slow cooker. All of the recipes have been tested in my own home kitchen, with my own Crock-Pot
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slow cookers, and tasted by my family: my husband, Adam, and my two girls, who were three and six years of age at the time. The dishes have also been tested in home kitchens around the world, with reader results posted in comment sections under each recipe on the Web site.

In order to save on publication fees and keep the purchase price of this book down, I’ve opted not to include photographs. If you would like to see a finished photo as well as preparation photos, please visit the Web site. Every dish has been well documented.

Unless otherwise indicated, you may use whatever variety and fat content of milk you desire.

Please note that children under the age of four should not be given hot dogs, nuts, seeds, popcorn, large chunks of meat, whole grapes, carrots, or any other food that may cause choking.

Save Money and Time

I received my first slow cooker when I turned twenty-one (along with a food dehydrator and pasta machine, which have since been freecycled). I still own my original slow cooker, and continue to use it about once a week. While I was in school I found that coming home to slow-cooked meals was a fantastic way to save money and stave off the dreaded “freshman fifteen.” As newlyweds, my husband and I used to eat meals from a pot of beans or a roast for a week. We’d eat leftovers over rice or pasta to stretch the meal, or stuff it into tortillas for burritos.

When I had children, I quickly learned that it was much safer to chop vegetables and prepare our evening meal in the morning while still heavily caffeinated, than in the evening with tired kids hanging on my ankles. The slow cooker became a permanent fixture on our kitchen countertop. I loved how a forgotten and frostbitten roast from the back of the freezer could come back to life by cooking it in its own juices, or with a bit of help from a jar of pasta sauce. I was amazed at how tender chicken breasts could become when slow cooked, and how well our family could eat with minimal effort on my part.

Cooking with the slow cooker is quite economical. With its help you can stock the freezer with
homemade broth, stock, and cream-of-something soup. You can freeze your own cooked beans. You can make yogurt, granola, and baby food. You can cook a whole chicken for meat, and use the carcass for broth. You can even make playdough, crayons, soap, and food gifts, such as spiced nuts and apple butter. I learned through this challenge that the average energy used for slow cooking is similar to that of a desk lamp: 75 watts on low, and 150 watts on high. This is much less energy use than an oven, stove, or barbecue requires.

Choosing a Slow Cooker

Although there are many different brands of slow cookers on the market, I have only personally used the original Crock-Pot
^®
brand of slow cooker. All the meals in this book and on the Web site (crockpot365.blogspot.com) were prepared in Crock-Pot
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brand slow cookers. Please refer to your owner’s manual for proper use and care of your slow cooker and use your best judgment when in use. The cooking time is a range—if you know that your particular slow cooker seems to cook fast, stick to the low end of the cooking time. When preparing delicate dishes, and when baking, keep an eye on your cooker and don’t venture too far away. I recommend keeping your pot two-thirds to three-quarters full for optimum performance.

I have quite a few Crock-Pot® slow cookers, and am pleased with the variety of sizes available. If you are in the market for a new slow cooker, consider purchasing one with an auto-warm safety feature. This type of programmable slow cooker lets the cook choose the cooking temperature (high or low) and the exact amount of time that the heating element is cooking. When the time has elapsed, the cooker will automatically stop cooking and shift to a lower temperature to keep the food warm until you arrive home and are ready to eat.

If you are cooking for 1 to 2 people, opt for a 2-quart cooker. For a family of 3 to 4, a 4-quart slow cooker is a great choice. For a family of 4 to 6, a 6-quart would work well, and a 7- to 8-quart cooker is ideal for large families, or for entertaining groups. The 1-quart and smaller models are ideal for desserts, fondues, or for keeping dipping sauces warm. If you only own a large slow cooker, you can still make all of the meals, appetizers, and fondues by simply inserting an oven-safe dish (Corningware®, Pyrex®) into your stoneware to create a smaller cooking vessel.

Get to Know Your Slow Cooker

You don’t need to take your cookware on dates or for a stroll on the beach, but you do need to get to know your particular slow cooker. Start easy. Don’t try out a complicated dessert or pasta dish, or Blue Cheese and Steak Roll-Ups for one of your first slow-cooked adventures. The reason the machines come with a little book full of stews and soups is because they are easy and somewhat foolproof. Once you get the feel for your slow cooker (which is why you should start with the easy ones) you will be able to determine how long things will take with your own machine, altitude, and humidity level.

If you are going to be out of the house, cook for the shortest and lowest cooking time possible. I know, it doesn’t make sense. But if you are going to be out of the house for 10 hours, and the cooking time says 6 to 8 hours, don’t set it for 10. Set it for 6, and your cooker will automatically switch to warm for the rest of the time you’re gone. Worst case, the meal isn’t quite done and you flip the cooker to high while you change your clothes and set the table. You
will
get a feel, I promise. I’m a complete dunderhead when I’m in the kitchen, yet I can slow cook. You can, too. I promise.

Everything Is Gluten-Free

The recipes in this book have been prepared completely gluten-free, due to a family intolerance. If you do not have to worry about gluten, feel free to ignore my notes, or file them away in case you ever need to cook for someone with gluten sensitivity. Gluten is found in wheat, barley, and rye. Please read all manufacturer labels carefully; ingredients sometimes change with little or no warning.

I use the following gluten-free foods and condiments in our home kitchen, readily found at neighborhood grocery stores, Trader Joe’s, Whole Foods, or Amazon.com:

Real Life

I love how the slow cooker allows me to have wiggle room when preparing meals. I am not the best in the kitchen, and before this challenge, had no idea which spices went well together and why. I have certainly expanded my culinary expertise through this exercise, but I would never consider myself to be a good cook. I like having fun. I treat the slow cooker as an Easy-Bake™ oven for grown-ups.

I love that I can put something on and wander away without fearing the food will burn to a crisp or boil over (things that happen often when I cook using traditional methods). I also like that I can taste and tweak spices while cooking with plenty of time to “fix” anything that might happen. I’ve been known to accidentally add a tablespoon of salt instead of a teaspoon. The low and steady heat of the slow cooker gives me the opportunity to scoop out my mistake without burning my fingers, or the time needed to add more broth or ingredients to balance out my flub. I also appreciate that my children can sit on the countertop with me while I prepare meals and add ingredients without worry of being burned.

Cooking should be fun. When preparing dinner becomes a chore and it’s no longer enjoyable, money is wasted ordering pizza or takeout. One of the reasons the slow cooker has become such an invaluable tool in our house is because I can make do with pantry staples or with meat I buy on sale. Some of our favorite meals have occurred when I just started opening cabinets and dumping stuff in the pot. I urge you to do the same. Play. You might just surprise yourself with what you come up with!