Make It Fast, Cook It Slow (17 page)

CHICKEN BROTH

makes approximately
9
cups

The Ingredients

The Directions

Use at least a 6-quart slow cooker. This is a 2-day process, so plan accordingly.

Put the chicken carcass into your slow cooker. Nestle the chopped vegetables in with the chicken bones. Add the peeled garlic cloves, bay leaves, seasoning, and water. Cover and cook on low for 8 to 10 hours.

Remove the stoneware from the heating element and let cool completely. Wash your hands well, and find all the little chicken bones. Peel off any remaining chicken and discard the bones and bay leaves. This is a good exercise in finding your inner nine-year-old self.

Scoop the soupy liquid and vegetables into your blender to brothicize. When finished, pour the broth into freezer bags in manageable portions. I chose to use 1-cup servings. Place the bags on a baking sheet and freeze. Once the bags are frozen, they can be tucked in nooks around your freezer.

The Verdict

I’m not a purist, but I do like to use my own broth when I have it on hand. Knowing exactly what is going into your family is important if you have allergies, health problems that call for low-sodium diets, or sensitivities to preservatives. This broth has no added salt, but has a bunch more flavor than store-bought. When using your homemade broth, add salt to taste.

CLEAN-OUT-THE-PANTRY MINESTRONE SOUP

serves
6

The Ingredients

The Directions

Use a 4-quart or larger slow cooker. Open the cans and dump the contents into the stoneware. I drained the bean goop only, and kept the tomato and corn juices. Add the chopped vegetables. This is a good recipe to use when you’ve got a mishmash of past-prime vegetables in your crisper drawer. Slightly wilted celery or browned cauliflower is fine to toss in. Pour in the broth. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Season to taste with salt and pepper.

The Verdict

This is a super easy and budget-friendly soup, using pantry staples and leftover vegetables. I have made it completely vegetarian, and have also added leftover diced meat with great results. My children like some shredded cheese added to the top, and when I serve it with cornbread.

CORN CHOWDER

serves
8

The Ingredients

The Directions

Use a 6-quart slow cooker. Put chopped onion, carrots, bell pepper, and potatoes into the stoneware. Add the frozen corn and chicken broth. Season with salt and pepper. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours. Before serving, use a handheld immersion blender and pulse until the contents have reached a chowder consistency.

The Verdict

The roasted corn makes this chowder. I didn’t add any other seasonings, but did put salt and pepper on the table. The flavor was wonderful, and we all enjoyed it, including my parents, who were over for dinner.

COWBOY STEW

serves
8

The Ingredients

The Directions

Use a 6-quart slow cooker. Brown the hamburger with the garlic on the stovetop, and drain the fat. Let sit for a bit to cool. Put the canned ingredients into the crock. Add the browned meat and a cup of water. Stir with a spoon to mix a bit. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can. Garnish with sliced jalapeño peppers, if desired. Recycle your cans!

The Verdict

I had never before bought canned potatoes, or the ranch beans, which intrigued me about this recipe. The kids really liked how the canned potatoes stayed perfectly oval and looked like baby dinosaur eggs. The taste was fantastic—a bit tangy and spicy. Thanks to headlessfamily5.blogspot.com for this new favorite!

CREAM OF ASPARAGUS SOUP

serves
6

The Ingredients

The Directions

Use a 6-quart slow cooker. Wash and trim the woody ends of the asparagus, and cut the rest into 2-inch lengths. Add them to the crock, along with onion and potatoes; no need to peel. Pour in the broth and add the seasoned salt and black pepper. Cover and cook on low for 7 to 9 hours, or on high for 3 to 5 hours. The soup is ready when the potatoes are tender.
Carefully
use a handheld immersion blender to soupify. If you don’t have an immersion blender, you can blend the soup in batches in your traditional blender. Return the soup to the crock, stir in the half-and-half, if desired, and heat through. Season with salt and pepper to taste.

The Verdict

This is a good soup; very asparagus-y and creamy. I liked it both ways: with and without the half-and-half. The no-cream kind is just as rich, but doesn’t leave a velvety film on your tongue the way the other does. The color is also more forest green instead of light green.

CREAM OF MUSHROOM SOUP

makes
10
to
12
cups

The Ingredients

The Directions

Use a 6-quart slow cooker. Wash the mushrooms well and cut into quarters. Put into the stoneware and add the salt, pepper, onion, seasoning, and lemon juice. Pour in the vegetable broth and water. Cover and cook on low for 8 hours. Carefully blend with a handheld immersion blender until soupy. If you don’t have an immersion blender, carefully blend in batches in a traditional blender. Stir in the milk. You can use any fat percentage you’d like—even heavy cream.

Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2-cup portions, and freeze. You can use this soup for cooking in lieu of canned cream of mushroom soup.

The Verdict

I’m impressed with the way this tastes, and how it behaves when used in recipes instead of canned soup. It’s thinner, and is brown instead of white, but packs a flavorful punch.

I’m not a food purist by any stretch of the imagination, but I like having a homemade substitute on hand in the freezer to use in favorite recipes.

FRENCH ONION SOUP

serves
2

The Ingredients

The Directions

Use a 2-quart slow cooker. Heat your slow cooker to high, and plop in the butter to start melting. Add the onion rings. Break the rings up with your fingers and rub them around in the melted butter. Add the broth, sugar, salt, and sherry. Cook on low for 8 to 10 hours, or on high for 4 to 6. This is finished when the onions are translucent and pliable.

Before serving, remove the stoneware from the heating element, and float toasted bread with cheese slices on top of the soup. Broil in the oven for a minute, or until cheese has melted.

The Verdict

There is nothing better than French onion soup. Nothing! This is ridiculously easy to make, and tastes like it belongs in a fancy restaurant—except I used brown rice bread so it was completely gluten-free (toast brown rice bread twice to get desired crunch). This is a good dish to simmer all day long while you are at work or while out and about saving the world.

GUMBO

serves
6

The Ingredients

The Directions

Use a 6-quart slow cooker. Add the frozen and fresh vegetables to the stoneware. Slice the sausage in rounds, and add to the crock. Pour in the tomatoes, brown rice, and chicken broth. Because I used Cajun-seasoned sausage, I didn’t need to add any additional spices. If you are using milder sausage, add ½ teaspoon or so Cajun seasoning. Cover and cook on low 8 hours, or on high 4 to 6 hours. Add the frozen shrimp and turn the cooker to high 30 minutes before serving. Serve with some crusty bread or corn muffins.

The Verdict

I’ve never been to New Orleans (I’m pretty sure the part in Disneyland doesn’t count), so I’ve never had traditional gumbo. I have ordered it in restaurants, though, and have always been quite impressed with the medley of flavors. I enjoyed this, as did the rest of the family.

HARVEST STEW

serves
6

The Ingredients

The Directions

Use a 6-quart slow cooker. Guess what? I didn’t brown the meat. If you are using extra lean ground turkey or chicken, there really isn’t a need. The only worry about using beef or pork is the fat content. If you prefer one of those types of meat, or already have it on hand, brown it on the stovetop and drain before adding to the stew. Peel and chop all of the vegetables, and add them to the cooker. Break up ground meat and add. Add the kidney beans and the whole can of tomatoes and chiles. Pour in the broth and seasonings. Stir well. It will look like there isn’t enough liquid, but more will be made from the vegetables and meat, I promise. Cover and cook on low for 7 to 9 hours.

The Verdict

This is a cozy stew certain to warm you after a day of pumpkin-picking. Or after a day of spending $5 a pop for a corn maze, hay ride, pumpkin cannon, inflatable bouncer, pony ride, or kid-size tractor. Or after a day watching
other
people pay $5 a pop for those things, and then deciding to get your pumpkins in front of the grocery store. This stew has lovely flavors, and makes wonderful leftovers.