Read Online Make It Fast, Cook It Slow by Stephanie O'Dea - Free Book Online
Authors: Stephanie O'Dea
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such as Red Bliss, washed and sliced (no need to peel, yay!)
cooking spray
2 cups heavy cream
3 tablespoons prepared horseradish (regular, not the creamy kind; I went with extra hot)
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup shredded Parmesan cheese (optional)
The Directions
Use a 4-quart slow cooker. Scrub the potatoes well and cut into ¼-inch slices. Layer into a removable stoneware you’ve sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of potatoes. Stir. Cover and cook on low for 6 to 8 hours, high for 4 hours, or until the potatoes are fork-tender. Garnish with shredded Parmesan.
The Verdict
Delicious! The kids surprised me and each had two bowls. The horseradish provides a bit of fun flavor that is not spicy as much as it is different and interesting. These are heavy; I’d say that this could serve 6 grownups as a side dish, yet Adam and I ate them as a main course—and then we went for a run.
JALAPEÑO CORN PUDDING
serves 6
The Ingredients
cooking spray
2 tablespoons unsalted butter, melted
1 cup milk (2 percent or lower)
2 large eggs
½ teaspoon kosher salt
2 tablespoons sugar
2 tablespoons flour (I used a gluten-free baking mix )
1 teaspoon baking powder (omit if using baking mix that has it included)
2 cups frozen or fresh corn kernels (I used frozen: 1 cup regular corn and 1 cup roasted)
½ cup shredded sharp cheddar cheese
2 tablespoons jalapeño pepper slices, chopped
The Directions
Use a 4-quart slow cooker. Spray the inside of your stoneware with cooking spray. Add the butter, milk, eggs, salt, sugar, flour, and baking powder. Whisk ingredients together. Stir in corn kernels, cheese, and chopped jalapeños. Cover and cook on low for 3 to 5 hours. The corn pudding is done when the edges brown and begin to pull from the sides, and the center is set. Remove the lid for 20 to 30 minutes when the pudding is set, and continue to cook on low to get rid of any condensation. This dish would be a welcome addition to a holiday dinner or potluck supper.
MASHED POTATOES WITH SOUR CREAM AND CREAM CHEESE
serves 8
The Ingredients
5 pounds red potatoes, such as Red Bliss
½ cup water, reserved from boiling the potatoes
1 chicken bouillon cube
1 (8-ounce) block cream cheese, at room temperature (I used light)
1 cup sour cream (I used light)
1 tablespoon dried parsley
1 teaspoon garlic powder
The Directions
Use a 6-quart slow cooker. Wash and peel potatoes, leaving the skin on some if desired. Cut the potatoes into quarters to speed up the boiling time. Put the potatoes into a large pot and cover completely with water. Bring to a rapid boil on the stovetop for 10 to 20 minutes, or until the potatoes are fork-tender.
Scoop out ½ cup of the water from the pot; add the bouillon cube to the reserved water. Drain the potatoes, and return them to the pot.
Put cream cheese into the pot with the hot potatoes. Add the sour cream. Pour in bouillon-water along with the parsley flakes and garlic powder. Mash with a potato masher.
After mashing well, scoop the potatoes out of the pot and place into your slow cooker. Cook on high for 2 hours, or on low for 4. These can be kept on warm indefinitely.
The Verdict
Psst. Make these potatoes. You won’t be sorry. My kids seemed to have thought that they were spicy (makes no sense whatsoever) and weren’t thrilled with the bits of skin I left on (I like a bit of skin, but apparently the kids find it highly offensive). I proudly served these potatoes on Thanksgiving, and everyone loved them. Although I only used the slow cooker to keep the potatoes warm, readers on my Web site felt strongly that I should include this recipe; the potatoes are delicious.
PECAN-TOPPED BAKED SWEET POTATOES
serves 6
The Ingredients
4 sweet potatoes, peeled and cut into ¼-inch slices
¾ cup brown sugar, firmly packed
1
cooking spray
2 cups heavy cream
3 tablespoons prepared horseradish (regular, not the creamy kind; I went with extra hot)
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup shredded Parmesan cheese (optional)
The Directions
Use a 4-quart slow cooker. Scrub the potatoes well and cut into ¼-inch slices. Layer into a removable stoneware you’ve sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of potatoes. Stir. Cover and cook on low for 6 to 8 hours, high for 4 hours, or until the potatoes are fork-tender. Garnish with shredded Parmesan.
The Verdict
Delicious! The kids surprised me and each had two bowls. The horseradish provides a bit of fun flavor that is not spicy as much as it is different and interesting. These are heavy; I’d say that this could serve 6 grownups as a side dish, yet Adam and I ate them as a main course—and then we went for a run.
JALAPEÑO CORN PUDDING
serves 6
The Ingredients
cooking spray
2 tablespoons unsalted butter, melted
1 cup milk (2 percent or lower)
2 large eggs
½ teaspoon kosher salt
2 tablespoons sugar
2 tablespoons flour (I used a gluten-free baking mix )
1 teaspoon baking powder (omit if using baking mix that has it included)
2 cups frozen or fresh corn kernels (I used frozen: 1 cup regular corn and 1 cup roasted)
½ cup shredded sharp cheddar cheese
2 tablespoons jalapeño pepper slices, chopped
The Directions
Use a 4-quart slow cooker. Spray the inside of your stoneware with cooking spray. Add the butter, milk, eggs, salt, sugar, flour, and baking powder. Whisk ingredients together. Stir in corn kernels, cheese, and chopped jalapeños. Cover and cook on low for 3 to 5 hours. The corn pudding is done when the edges brown and begin to pull from the sides, and the center is set. Remove the lid for 20 to 30 minutes when the pudding is set, and continue to cook on low to get rid of any condensation. This dish would be a welcome addition to a holiday dinner or potluck supper.
MASHED POTATOES WITH SOUR CREAM AND CREAM CHEESE
serves 8
The Ingredients
5 pounds red potatoes, such as Red Bliss
½ cup water, reserved from boiling the potatoes
1 chicken bouillon cube
1 (8-ounce) block cream cheese, at room temperature (I used light)
1 cup sour cream (I used light)
1 tablespoon dried parsley
1 teaspoon garlic powder
The Directions
Use a 6-quart slow cooker. Wash and peel potatoes, leaving the skin on some if desired. Cut the potatoes into quarters to speed up the boiling time. Put the potatoes into a large pot and cover completely with water. Bring to a rapid boil on the stovetop for 10 to 20 minutes, or until the potatoes are fork-tender.
Scoop out ½ cup of the water from the pot; add the bouillon cube to the reserved water. Drain the potatoes, and return them to the pot.
Put cream cheese into the pot with the hot potatoes. Add the sour cream. Pour in bouillon-water along with the parsley flakes and garlic powder. Mash with a potato masher.
After mashing well, scoop the potatoes out of the pot and place into your slow cooker. Cook on high for 2 hours, or on low for 4. These can be kept on warm indefinitely.
The Verdict
Psst. Make these potatoes. You won’t be sorry. My kids seemed to have thought that they were spicy (makes no sense whatsoever) and weren’t thrilled with the bits of skin I left on (I like a bit of skin, but apparently the kids find it highly offensive). I proudly served these potatoes on Thanksgiving, and everyone loved them. Although I only used the slow cooker to keep the potatoes warm, readers on my Web site felt strongly that I should include this recipe; the potatoes are delicious.
PECAN-TOPPED BAKED SWEET POTATOES
serves 6
The Ingredients
4 sweet potatoes, peeled and cut into ¼-inch slices
¾ cup brown sugar, firmly packed
1
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