Read Online Slow Cooker: The Best Cookbook Ever by Diane Phillips - Free Book Online Page A

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
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    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.

Five-Alarm Hill-o’-Beans Chili
    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

White Chicken Chili
    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