Read Online Slow Cooker: The Best Cookbook Ever by Diane Phillips - Free Book Online
Authors: Diane Phillips
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medium-high heat in the same skillet. Add the onions, carrots, and celery and sauté until the onions are fragrant and the vegetables begin to soften, about 5 minutes.
stir in the flour and cook the vegetables for another 2 to 3 minutes. Gradually stir in the broth and heat, stirring until the mixture comes to a boil. Transfer the contents of the skillet to the slow-cooker insert.
cover and cook on low for 4 to 5 hours, until the meat is tender. Remove the cover and stir in the corn and peas.
cover and cook for an additional 45 minutes to 1 hour before serving.
serves 6–8
Curried Meatball Soup
In this soup, spicy meatballs flavored with curry and sweet chutney float in a rich beef broth. Simmered with bok choy and snow peas and topped with fresh bean sprouts, it is sure to win raves from your family. The meatballs can be made beforehand and stored in the refrigerator overnight or in the freezer for up to one month. Make sure to thaw frozen meatballs before adding to the soup. The meatballs also make a nice appetizer when served with a chutney sauce.
MEAT BALLS
(makes 12–14 one-inch meatballs)
1 cup cooked long-grain rice
1½ pounds 85-percent lean ground beef
1 teaspoon sweet curry powder
2 tablespoons soy sauce
4 green onions, finely chopped, using the white and tender green parts
1 tablespoon Major Grey’s chutney or other mild chutney
1 large egg, beaten
SOUP
7 cups beef broth
½ cup soy sauce
1 bunch bok choy, cut into 1-inch pieces (about 2 cups)
1 cup snow peas, ends trimmed and strings removed
2 cups fresh bean sprouts or other sprouts such as radish or broccoli for garnishing
put all the meatball ingredients in a large bowl and stir to combine. Using a small scoop, form the meat into 1-inch balls.
add the broth and soy sauce to the insert of a 5- to 7-quart slow cooker.
add the meatballs, cover, and cook on high for 3 hours, until the meatballs float to the top. Skim off any foam that may have formed from the top of the broth.
add the bok choy and snow peas to the cooker and cook on low for an additional 1 hour, until the bok choy is tender.
serve the soup garnished with the fresh bean sprouts.
serves 8
Portuguese Kale and Sausage Soup
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
Sopranos-Style Sausage Minestrone
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
stir in the flour and cook the vegetables for another 2 to 3 minutes. Gradually stir in the broth and heat, stirring until the mixture comes to a boil. Transfer the contents of the skillet to the slow-cooker insert.
cover and cook on low for 4 to 5 hours, until the meat is tender. Remove the cover and stir in the corn and peas.
cover and cook for an additional 45 minutes to 1 hour before serving.
serves 6–8
Curried Meatball Soup
In this soup, spicy meatballs flavored with curry and sweet chutney float in a rich beef broth. Simmered with bok choy and snow peas and topped with fresh bean sprouts, it is sure to win raves from your family. The meatballs can be made beforehand and stored in the refrigerator overnight or in the freezer for up to one month. Make sure to thaw frozen meatballs before adding to the soup. The meatballs also make a nice appetizer when served with a chutney sauce.
MEAT BALLS
(makes 12–14 one-inch meatballs)
1 cup cooked long-grain rice
1½ pounds 85-percent lean ground beef
1 teaspoon sweet curry powder
2 tablespoons soy sauce
4 green onions, finely chopped, using the white and tender green parts
1 tablespoon Major Grey’s chutney or other mild chutney
1 large egg, beaten
SOUP
7 cups beef broth
½ cup soy sauce
1 bunch bok choy, cut into 1-inch pieces (about 2 cups)
1 cup snow peas, ends trimmed and strings removed
2 cups fresh bean sprouts or other sprouts such as radish or broccoli for garnishing
put all the meatball ingredients in a large bowl and stir to combine. Using a small scoop, form the meat into 1-inch balls.
add the broth and soy sauce to the insert of a 5- to 7-quart slow cooker.
add the meatballs, cover, and cook on high for 3 hours, until the meatballs float to the top. Skim off any foam that may have formed from the top of the broth.
add the bok choy and snow peas to the cooker and cook on low for an additional 1 hour, until the bok choy is tender.
serve the soup garnished with the fresh bean sprouts.
serves 8
Portuguese Kale and Sausage Soup
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
Sopranos-Style Sausage Minestrone
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
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