Slow Cooker Poached Pears
Wednesday, August 24, 2011For a more sophisticated version, red or white wine may be substituted for the white grape or cranberry juice. You can use any pear you like, such as Bartlett or Anjou, but I find that Boscs hold up best when prepared whole.
Slow Cooker Size: 4 quart
Cook Time: 3 to 4 hours
Setting: Low
Serves 4
Recipe: Slow Cooker Poached Pears
Ingredients
- 1⁄3 cup firmly packed light brown sugar or a natural sweetener
- 1 teaspoon ground cinnamon
- 2 cups white grape juice or cranberry juice cocktail
- 4 just-ripe pears
- Juice of 1 lemon
Instructions
- 1. Combine the brown sugar, cinnamon, and juice in a 4-quart slow cooker, stirring to dissolve the sugar.
- 2. Remove the peel from the top half of the pears, leaving the stem end intact. Rub with the lemon juice to prevent discoloration. Cut a slice off the bottom of the pears so they stand evenly. Arrange the pears upright in the slow cooker. Cover and cook on Low for...
Fettuccine with Lentil Bolognese Sauce
Wednesday, August 24, 2011In Bologna, tagliatelle is the pasta of choice for their famous meat sauce, but I like to use nontraditional fettuccine to go with this nontraditional version of the sauce.
Slow Cooker Size: 3 1⁄2 to 4 quart
Cook Time: 6 hours
Setting: Low
Serves 4
Recipe: Fettuccine with Lentil Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 1 small carrot, minced
- 1 celery rib, minced
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- One 28-ounce can crushed tomatoes
- 1 cup dried brown lentils, picked over and rinsed
- 2 tablespoons tomato paste dissolved in 1 cup hot water
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
- 1⁄2 cup slow-cooked or canned white beans, drained and rinsed
- 1⁄4 cup milk or soy milk
- 1 pound fettuccine
- 1⁄2 teaspoon Liquid Smoke
- 2 tablespoons minced fresh Italian parsley leaves
- Freshly grated Parmesan cheese or soy Parmesan to serve
Instructions
- 1. Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, cover, and cook until softened,...
Arroz non Pollo
Wednesday, August 24, 2011Slow cooking helps to deepen and enrich the flavors of this vegetarian version of arroz con pollo that tastes like the Spanish classic—but made with chickpeas instead of chicken. If you want to make this recipe with regular white or brown rice, cook the rice separately and add to the slow cooker near the end of the cooking time. You will also need to reduce the amount of stock in the recipe by one cup. Turmeric may be substituted for the saffron to add color.
Slow Cooker Size: 4 to 6 quart
Cook Time: 6 to 8 hours (rice added during last hour of cooking)
Setting: Low
Serves 4
Recipe: Arroz non Pollo
Ingredients
- 1 tablespoon olive oil
- 1 medium-size yellow onion, chopped
- 1 small carrot, chopped
- 2 garlic cloves, chopped
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon saffron threads
- One 14.5-ounce can diced tomatoes, with their juices
- 3 cups vegetable stock
- 1 small red bell pepper, seeded and chopped
- 8 ounces green beans,...
Veggie Jambalaya
Wednesday, August 24, 2011Traditional jambalaya usually contains sausage and a variety of other meats. In this vegetarian version, feel free to add chopped seitan, tempeh, or even vegetarian pepperoni to replace all or part of the beans. Serve over hot cooked rice.
Slow Cooker Size: 4 to 6 quart
Cook Time: 6 to 8 hours
Setting: Low
Serves 4
Recipe: Veggie Jambalaya
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
- 11⁄2 cups slow-cooked or one 15.5-ounce can black-eyed peas, drained and rinsed
- One 15-ounce can crushed tomatoes
- One 14.5-ounce can diced tomatoes, drained
- 1 cup water
- 1 teaspoon filé powder (optional)
- 3⁄4 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper
- 8 ounces vegetarian sausage links, cut into 1-inch pieces
- Tabasco sauce
Instructions
- 1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add...
