Read Online Slow Cooker: The Best Cookbook Ever by Diane Phillips - Free Book Online Page B
Authors: Diane Phillips
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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.
Turkey, Corn, and Black Bean Chili
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
Super Bowl Sunday Chili
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
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.
Turkey, Corn, and Black Bean Chili
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
Super Bowl Sunday Chili
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
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