Make It Fast, Cook It Slow (30 page)

ORANGE-APRICOT PORK CHOPS

serves 4 to 6

The Ingredients

The Directions

Use a 4-quart slow cooker. Put the pork chops into the stoneware. In a small bowl, combine the jam, brown sugar, salt, and spices. Spoon over the pork chops. Pour the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4 hours. Serve with rice to soak up the yummy juice.

The Verdict

This is such a great sauce. My friend Stephanie reported that her kids ate a ton of these pork chops, and her nine-year-old ate the meat without ketchup (unheard of in her home), and her thirteen-year-old sucked the bones clean, she liked them so much.

ORANGE CHIPOTLE RIBS

serves 4

The Ingredients

The Directions

Use a 6-quart slow cooker. I didn’t brown or precook my meat at all. It was thawed, however. If you are using frozen meat, it will take longer to cook. Put the ribs into the slow cooker. In a small bowl, combine the ketchup, orange marmalade, vinegar, soy sauce, brown sugar, garlic, and spices. Pour the sauce mixture on top. Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours. The meat is done when it has reached the desired tenderness and is no longer pink. I prefer the meat to fall off the bone, and to eat it with a knife and fork. If you’d rather gnaw on the bones, pull them out after 4 hours on high or 6 to 7 hours on low.

The Verdict

Barbecuing ribs in the slow cooker is the way to go. The meat is much more tender and flavorful, and you don’t get that charred meat taste in your mouth that reminds you (me) of the “Marlboro Man.” The kids have finally begun to appreciate ribs. They still ate hot dogs for their main dinner, but ate enough of the ribs to need sauce scrubbed off their faces with a washcloth.

PEKING PORK CHOPS

serves 6

The Ingredients

The Directions

Use a 4-quart slow cooker. Put the chops into the stoneware. In a small bowl, combine the sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Serve with rice and veggies and ladle the sauce on top. These chops freeze and reheat well—yay!

PEPPERCORN STEAK

serves
4

The Ingredients

The Directions

Use a 4-quart slow cooker. Put the meat into the stoneware; mine was still frozen solid. Cover with the chopped vegetables. Pour in the tomato sauce, Worcestershire, and water. Add the Italian seasoning and black pepper; no need to stir. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6. I cooked our dinner for 6 hours on high.

The Verdict

I liked this! I liked how the steak lifted out of the juices without falling apart, and could be sliced like a steak cooked in the oven or on the grill. The flavor of the tomato sauce and the Worcestershire was great—rich and peppery. This makes a lot of sauce. I’d imagine you could use the remaining sauce as a soup base or to make a fabulous gravy.

PINEAPPLE PORK TENDERLOIN

serves
4
to
6

The Ingredients

The Directions

Use a 4-quart slow cooker. Combine the meat, sugar, Italian seasoning, salt, pepper, and cornstarch in a plastic ziplock bag. Seal and shake well to coat. Pour the contents of the bag into the stoneware. Add the garlic and peppers. Pour in the soy sauce, apple juice, and frozen pineapple. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6 hours. Serve with rice or pasta.

The Verdict

Oh, this is good. I made 3 pounds, and packed it up to give away to two different families. My friend Georgia has four children, and she said they all loved it. The peppers retained their color and shape—the key to slow cooking with softer veggies is to put them on top of the meat so they aren’t simmering in liquid all day.

POMEGRANATE BEEF

serves
8

The Ingredients

The Directions

Use a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the cinnamon, herbs, and salt on all sides of the meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, balsamic vinegar, and maple syrup. Sprinkle the raisins on top. Cover and cook on low for 8 hours, or on high for 5 hours. The meat is done when it has reached the desired tenderness. Serve with mashed potatoes or polenta, and drizzle with the sauce.

The Verdict

This is one of the best slow-cooked meat dishes ever. It comes from Karina Allrich, who writes at glutenfreegoddess.blogspot.com. I served this at a family dinner with four generations represented. Everybody loved it. The sauce is tangy and sweet and the meat is packed with flavor.

POT ROAST GLAZED WITH RED WINE AND CRANBERRIES

serves
8

The Ingredients

The Directions

Use a 4-quart slow cooker. Make a dredge with the flour, salt, black pepper, and onion flakes. Rub the dry mixture on all sides of the meat. Discard the rest of the dry mixture, and place the meat into the stoneware. Add the garlic and liquid ingredients; no need to stir. Sprinkle on the cranberries. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. Serve with mashed potatoes or polenta.

The Verdict

This is definitely not an everyday boring pot roast. The sauce is a bit peppery, but my kids didn’t find it overly seasoned. My six-year-old said it was “the best steak she’s ever had,” and my three-year-old dipped her pieces in ketchup. Because that’s what three-year-olds do.

RED RIBS

serves
4

The Ingredients

The Directions

Use a 4-quart slow cooker. Put the meat into the stoneware, and add the bamboo shoots, water chestnuts, ginger, garlic, red pepper flakes, and mushrooms. Pour in the sherry, broth, soy sauce, and honey. Stir to distribute the flavors. Throw a cinnamon stick on top.

The Verdict

I am glad that I added only a bit of the red pepper flakes, because there was not one whine of “this is too spicy”—I actually would have preferred some more heat, but was glad to know that the kids ingested some protein other than peanut butter. These ribs are tasty, without being too sweet.

ROAST BEEF

serves
8

The Ingredients

The Directions

Use a 6-quart slow cooker. Spread the onion slices into the bottom of your stoneware. Trim excess fat off the meat, and make six little slits with a serrated knife. Insert a garlic clove into each slit, spacing evenly, if you can. Add the dry ingredients to a plastic ziplock bag with the meat. Seal well, and shake. Place the meat onto the onion. Add the Worcestershire sauce and broth. Cover and cook on high for 4 hours, or on low for 6 to 8 hours, or until the meat has reached the desired temperature (140°-160°F) with an instant-read meat thermometer. (140° is medium; 160° is well done.) Let the meat stand for 15 minutes before slicing. If you’d like, you can combine crock drippings and cornstarch to make a gravy on the stovetop.

The Verdict

This was great; the meat was tender and had a nice, mild garlicky flavor. You can use a less-expensive cut of meat, but you’ll need to cook it longer to get it tender, and it won’t slice as nicely. There is nothing wrong with that at all—just a heads up.

ROPA VIEJA

serves
6

The Ingredients

The Directions

Use a 6-quart slow cooker. Combine the cumin, paprika, salt, and peppers in a bowl. Rub the spice mixture all over the piece (or pieces) of meat you are using. Put the meat into the stoneware. Dump any extra spice left in the bowl on top. Add the vegetables, garlic, cilantro, grated apples, chicken broth, and vinegar. Cover and cook on low for 10 hours, or until meat shreds easily with a fork. Ropa Vieja means “old clothes”—the meat and vegetables should be shredded and fully intertwined. The longer and slower you cook this, the better. Serve over brown or white rice, with a ladle full of broth.

SAUSAGE AND VEGETABLE MEDLEY

serves
4
to
6

The Ingredients

The Directions

Use a 4-quart slow cooker. Cut the vegetables into 2-inch chunks and place at the bottom of your slow cooker. Slice the sausage, and add on top (if serving young children, opt for the sweeter chicken and apple or similar sausage). Pour in the broth and wine. Cover and cook on low for 8 hours, or on high for 4 hours. Add a handful of baby spinach and turn to high for 15 minutes before serving. This is one my family’s favorite meals—it’s a regular in the rotation.