Slow Cooker: The Best Cookbook Ever (45 page)

Cippolini are tiny sweet onions that are great accompaniments for grilled meats, poultry, or seafood. I love these glazed onions stuffed into sandwiches, served atop a juicy burger, or as part of an antipasto platter.

½ cup (1 stick) unsalted butter

¼ cup firmly packed light brown sugar

½ cup balsamic vinegar

¹
/
₃
cup double-strength chicken broth

1½ pounds cippolini onions, peeled (see savvy)

put all the ingredients in the insert of a 5- to 7-quart slow cooker and stir to coat the onions.

cover and cook on low for 3 to 4 hours, until the onions are tender and glazed with the sauce.

cool and serve at room temperature or store in the refrigerator for up to 4 days.

serves 8

onion savvy

Since cippolini many not be available in all areas of the country, you may want to use pearl onions for this dish.

Root vegetables become sweet, creamy, and full of flavor when braised in the slow cooker. Try your favorite combinations. Make sure to cut each vegetable to the same size so they all cook in the same amount of time.

2 medium sweet potatoes, peeled and cut into ½-inch pieces

3 medium carrots, peeled and cut into ½-inch pieces

2 medium parsnips, peeled and cut into ½-inch pieces

2 medium red or Yukon gold potatoes, scrubbed and cut into ½-inch pieces

2 cups ½-inch pieces peeled and seeded butternut squash

2 medium red onions, quartered and separated

½ cup (1 stick) unsalted butter, melted

½ cup chicken or vegetable broth

1 teaspoon dried thyme

2 teaspoons salt

1 teaspoon freshly ground black pepper

stir together all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on high 2½ to 3 hours or on low for 4 to 5 hours.

remove the vegetables from the slow cooker with a slotted spoon and arrange on a serving platter. Spoon some of the sauce over the vegetables and serve.

serves 6–8

Braised cabbage becomes sweet in the slow cooker with the addition of Riesling and the piquant flavor of caraway. Serve this as a side dish with pork or chicken.

2 tablespoons olive oil

2 medium sweet onions, finely chopped

2 teaspoons caraway seeds

10 cups thinly sliced green cabbage (about 2 medium heads)

2 cups Riesling wine

1 teaspoon freshly ground black pepper

heat the oil in a large skillet over medium-high heat. Add the onions and caraway seeds and sauté until the onions are softened, about 3 minutes. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.

add the cabbage, Riesling, and pepper and stir to coat the cabbage and distribute the ingredients. Cover and cook on low for 4 to 5 hours, until the cabbage is tender.

serve from the cooker set on warm.

serves 6–8

This dish of brilliant red cabbage and red onions braised in apple cider with tart Granny Smith apples is a great choice to serve with pork or poultry. Leftover cabbage may be stored in the refrigerator for up to three days; reheat gently to serve.

2 medium red onions, cut into half rounds

10 cups thinly sliced red cabbage (about 2 large heads)

2 medium Granny Smith apples, peeled, cored, and cut into ½-inch-thick slices

1 cup apple cider or apple juice

2 whole cloves

2 tablespoons light brown sugar

2 tablespoons balsamic vinegar

combine all the ingredients in the insert of a 5- to 7-quart slow cooker and toss to coat and combine. Cover and cook on low for 4 to 5 hours, until the cabbage is tender.

remove the cloves. Serve the cabbage from the cooker set on warm.

serves 6–8

A mixture of creamy spinach and Parmesan puffs up in the slow cooker, making a delicious side dish to serve with prime rib or roasted chicken. A
strata
is a casserole made with bread, eggs, milk, and cheese. It is usually served for brunch or a light dinner, but this one is great as a side dish or vegetarian entrée.

2 tablespoons unsalted butter

2 medium shallots, finely chopped

Two 16-ounce packages frozen chopped spinach, defrosted and drained

¼ teaspoon freshly grated nutmeg

6 large eggs

2 cups milk

1½ teaspoons salt

1 teaspoon Tabasco sauce

6 cups bread cubes, crusts removed (a sturdy bread like Pepperidge Farm)

1 cup freshly grated Parmesan cheese

coat the inside of the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

melt the butter in a medium skillet over medium-high heat. Add the shallots and sauté for 2 minutes, until softened. Add the spinach and nutmeg and sauté until the liquid in the pan is evaporated. Set aside to cool.

whisk together the eggs, milk, salt and Tabasco in a large bowl. Arrange half the bread in the slow-cooker insert. Top with half of the spinach mixture and half the cheese. Layer the remaining bread, spinach, and cheese. Pour the egg mixture over the casserole and press down to make sure the bread has absorbed the egg mixture. Cover and cook on low for 3 to 3½ hours, until the strata is cooked through.

serve from the cooker set on warm.

serves 6–8