Slow Cooker: The Best Cookbook Ever (10 page)

My friend Lora Brody’s terrific book
The Cape Cod Table
also has a lovely version of this soup, which is popular in my hometown San Diego’s large Portuguese community. Spicy smoked sausage, kale, potatoes, and broth combine to make a substantial lunch or dinner.

2 tablespoons olive oil

1 pound smoked linguiça, chorizo, or andouille sausage, cut into ½-inch rounds

2 medium onions, finely chopped

4 medium carrots, finely chopped

1 pound kale, chopped into 1-inch pieces

5 medium red potatoes, peeled (or unpeeled) and cut into ½-inch pieces

6 cups chicken broth

2 bay leaves

¼ cup finely chopped fresh cilantro

heat the oil in a large skillet over high heat. Add the sausage, onions, and carrots and sauté until the onions are translucent.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the kale, potatoes, broth, and bay leaves to the cooker and stir to combine. Cover and cook on low for 5 to 6 hours, until the potatoes are tender.

remove the bay leaves and stir in the cilantro before serving.

serves 8

Another hearty soup for a winter’s day. I picture Tony Soprano and his gang eating this soup, which is filled with Italian sausage, vegetables, and orzo in a hearty beef broth, while discussing who they will “whack” next! You can put any of your favorite vegetables in minestrone, so if you have some leftovers from last night’s dinner, feel free to add them to the soup.

1½ pounds sweet Italian sausage, bulk or removed from casing

2 tablespoons extra-virgin olive oil

4 slices prosciutto, cut into julienne strips

2 medium onions, coarsely chopped

4 medium carrots, coarsely chopped

4 stalks celery with leaves, coarsely chopped

2 teaspoons finely chopped fresh rosemary

½ cup medium- to full-bodied red wine

One 15-ounce can crushed plum tomatoes, with their juice

4 medium red potatoes, cut into ½-inch dice

4 ounces green beans, ends snipped, cut into 1-inch lengths

2 medium zucchini, cut into ½-inch half rounds

1 cup dried brown lentils or split peas

1 head escarole or Swiss chard, cut into

1-inch pieces

Rind from Parmigiano-Reggiano cheese, cut into ½-inch pieces (optional)

8 cups beef broth

2 cups cooked orzo

cook the sausage in a large skillet over high heat, breaking up any large pieces, until it is no longer pink.

transfer the sausage to the insert of a 5- to 7-quart slow cooker. Remove all but 2 tablespoons of fat from the pan and add the olive oil. Add the prosciutto and sauté for 2 minutes, until it begins to get crisp.

add the onions, carrots, celery, and rosemary and sauté until the onions begin to soften, about 5 minutes. Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes. Add the tomatoes and cook for 2 minutes.

transfer the contents of the skillet to the slow-cooker insert and stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind (if using), and broth. Cover and cook on low for 8 to 10 hours, until the soup is thickened and the lentils are softened.

stir in the orzo and serve.

serves 8

slow-cooker seasoning savvy

Where’s the salt and pepper? Italian sausage is usually highly seasoned with salt and pepper. The cheese rind, prosciutto, and beef broth will also provide seasoning for the soup.

This vegetarian chili is a terrific entrée to serve to your friends. Thick with beans and vegetables, it’s got a great kick from the addition of ancho chile powder and jalapeño peppers. Serve this with warmed flour or corn tortillas and condiments on the side.

2 tablespoons olive oil

2 medium onions, coarsely chopped

2 cloves garlic, minced

2 jalapeño peppers, seeded and finely chopped

2 teaspoons ancho chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

2 medium red bell peppers, seeded and coarsely chopped

1 pound cremini mushrooms, quartered

2 cups dried red beans, soaked, or two 14- to 15-ounce cans red beans, drained and rinsed

2 cups dried small white beans, soaked, or two 14- to 15-ounce cans white beans, drained and rinsed

2 cups dried pinto beans, soaked, or two 14- to 15-ounce cans pinto beans

One 14- to 15-ounce can tomato purée

3 cups vegetable, chicken, or beef broth

One 16-ounce package frozen corn, defrosted and drained

Salt and freshly ground black pepper

½ cup finely chopped fresh cilantro

Finely shredded Monterey Jack and Colby cheeses for garnishing

Sour cream for garnishing

heat the oil in a large skillet over medium-high heat. Add the onions, garlic, jalapeños, chile powder, cumin, and oregano and cook until the onions are softened and the spices are fragrant, about 3 minutes.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the bell peppers, mushrooms, beans, tomato purée, broth, and corn, and stir to distribute the ingredients in the slow cooker.

cook on low for 8 to 10 hours.

season with salt and pepper. Stir in the cilantro. serve the chili garnished with the Monterey Jack cheese and a dollop of sour cream.

serves 8–10

Flavored with chipotle chiles, this unique chili filled with vegetables, white beans, and chicken is a delightful change of pace from traditional meat-lovers chili. Corn tortillas thicken the chili and add a delicious flavor.

3 tablespoons olive oil

2 medium onions, finely chopped

1 medium red bell pepper, seeded and finely chopped

1 medium green bell pepper, seeded and finely chopped

4 chipotle chiles in adobo, finely chopped (see savvy)

1 teaspoon ground cumin

1 teaspoon dried oregano

8 cups chicken broth

Four 6-inch corn tortillas, torn into small pieces

Two 14- to 15-ounce cans small white beans, drained and rinsed

3 cups cooked chicken or turkey

One 16-ounce package frozen corn, defrosted

½ cup finely chopped fresh cilantro

2 cups finely shredded mild Cheddar or Monterey Jack cheese for garnishing

2 cups sour cream for garnishing

heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin, and oregano and sauté until the vegetables are softened, 5 to 7 minutes.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the broth, tortillas, beans, chicken, and corn.

cover the slow cooker and cook on low for 8 to 10 hours, until the chili is thick and the beans and vegetables are tender. Stir in the cilantro.

serve each bowl garnished with cheese and sour cream.

serves 8

chipotle savvy

Chipotle chiles are smoked jalapeños. They add more smoke than heat, but it’s important to sauté the chiles to allow them to develop their flavor. Chipotles come canned in a sauce called adobo. You will have chiles left over. Mound individual chiles with a bit of the adobo sauce on a piece of aluminum foil on a cookie sheet. Freeze the chiles until firm, then transfer them to a zipper-top plastic bag, label, and freeze.

This chili offers a great way of transforming Thanksgiving leftovers into a stick-to-your ribs lunch or dinner for the weekend. Sweet corn, ancho chile powder, moist turkey, and black beans combine for a delicious meal in a bowl.

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1½ teaspoons dried oregano

2 teaspoons ancho chile powder

½ teaspoon ground cumin

2 Anaheim chiles, seeded and finely chopped

1 medium red bell pepper, seeded and chopped

1½ teaspoons salt

2 teaspoons cornmeal

6 cups chicken or turkey broth

One 16-ounce package frozen corn, defrosted

Two 14- to 15-ounce cans black beans, rinsed and drained

3 cups shredded cooked turkey or chicken

¼ cup chopped fresh cilantro

heat the oil in a large skillet over medium-high heat. Add the onion, garlic, oregano, chile powder, and cumin and sauté until the spices are fragrant. Add the chiles, bell pepper, and salt and sauté until the vegetables are softened.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the cornmeal, broth, corn, beans, and turkey.

cover the slow cooker and cook on low for 8 to 10 hours, until the chili is thickened and the vegetables are tender.

stir in the cilantro before serving.

serves 8

I could probably write a book just on slow-cooker chilies, there are so many of them. This one features beef short ribs that become tender and flavorful as the chili bubbles away in the slow cooker. I’ve added pinto beans and just the right amount of cilantro at the end. The next time it’s your turn to host the Super Bowl Party, this can be your go-to dish. Make sure to have a condiment bar so your guests can load up on cheese, sour cream, onions, pickled jalapeños, and an assortment of hot sauces. Any leftover chili can be refrigerated for up to 3 days or frozen for up to 6 weeks.

3 tablespoons vegetable oil

2 medium onions, finely chopped

1 jalapeño pepper, seeded and finely chopped

1 teaspoon ancho chile powder

½ teaspoon dried oregano

2 pounds boneless beef short ribs or chuck, cut into ½-inch pieces

3 cups beef broth

One 28- to 32-ounce can crushed tomatoes, with their juice

Two 14- to 15-ounce cans pinto beans, drained and rinsed

heat 2 tablespoons of the oil in a large skillet over mediumhigh heat. Add the onions, jalapeño, chile powder, and oregano and sauté until the onions become soft, about 3 minutes.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Heat the remaining 1 tablespoon of oil in the same skillet over high heat.

add the meat, a few pieces at a time, and brown on all sides. Transfer the browned meat to the slow-cooker insert. Add the broth, tomatoes, and beans to the slow-cooker insert.

cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is tender and the sauce is thickened.

serve the chili from the cooker set on warm.

serves 8–10

My son, the sports blogger, loves to eat chili while watching games. His chili is just meat in a thick sauce—no beans to complicate things—and enough spice to make it interesting. This is a simple chili, but it’s always a crowd pleaser, and it’s terrific over baked potatoes, burgers, or dogs at a barbecue. Don’t forget the shredded Cheddar cheese and chopped red onion for garnish!

2 tablespoons vegetable oil

2 pounds 15-percent lean ground beef

2 teaspoons ancho chile powder

1 teaspoon dried oregano

½ teaspoon ground cumin

Salt

Pinch of cayenne pepper

2 teaspoons cornmeal

2 cups beef broth

4 cups tomato sauce

Freshly ground black pepper

Tortilla chips for garnishing

Shredded Cheddar cheese for garnishing

Chopped red onion for garnishing

heat the oil in a large skillet over high heat. Add the beef and brown, breaking up any large pieces.

transfer the meat to the insert of a 5- to 7-quart slow cooker. Add the chile powder, oregano, cumin, 2 teaspoons salt, and the cayenne to the same skillet and cook until the spices are fragrant, 30 to 45 seconds.

add the cornmeal to the pan and stir until the mixture thickens. Add the broth and whisk until smooth. Transfer the contents of the skillet to the slow-cooker insert and stir in the tomato sauce.

cover and cook on low for 6 to 7 hours, until the chili is thickened. Season with salt and pepper.

serve the chili in bowls and garnish with tortilla chips, shredded Cheddar cheese, and chopped red onion.

serves 8