Every year on January 2, many people around the world wake up knowing they’re just one cookie away from a bigger pants size. Gyms memberships rise, WW (Weight Watchers) Workshop chairs fill up, and dog walkers double their pet’s exercise along with their own. I began WW for the 4th (5th?) time just before the start of December, so while I didn’t wait until after the Christmas fudge tin was empty, I did move into this arena right upon finishing the last piece of pumpkin pie with whipped cream.
So many slow cooker recipes indicate a “dump and cook” method, but then taste like that’s exactly what you did. (I’m not eating any food from a recipe that includes the word “dump”!) We all wish this simple cooking method worked in just such a way–especially during the hot summer months. In truth, many meals need a bit of pre-sautéing or browning before that long simmer or they are, to my palate, steamed to death and all the same color–the very reason some good cooks tell me they tried a slow cooker once and gave it away soon thereafter.
If you spent too much time watching the Alabama-Georgia game last night, and neglected to take anything out of the freezer, you, like me, might be wondering what’s for supper Tuesday night. Slow cooker to the rescue and read on…
If you’ve been following the blog, you’ll know I have a stack of much-loved French cookbooks that are surely the stuff of which dreams are made…well, at least my dreams. I’m not as much of an armchair cookbook reader as some, though there is always a stack next to my reading chair–even at Christmas. Maybe especially at Christmas. (List of said books upcoming on a blog page. I promise.)
Despite devoting the lion’s share of my time to cooking, even I sometimes just have to throw something in the slow cooker, pray for success, and run. A couple of fairly recent keepers in that category are:
I’ve been making pumpkin chili off and on for years now… It seems to be my fall go-to for chili because ,#1 I’m not happy unless there’s chili in the freezer and, #2 making different kinds of chili changes up the menu and wakens the palate. Today’s version creates a pretty smooth, but not-too-spicy chili that doesn’t taste pumpkiny, but still has all the potassium, fiber, nutrients, and overall health goodness pumpkin offers. Pumpkin is also low in calories: go, pumpkin! If you are partial to chunky Pumpkin-Chicken Chili, try my stovetop version made with boneless chicken thighs and lots of vegetables like zucchini, along with both pureed and chunks of pumpkin. Continue reading
My niece Jamie is a married mom of three with a demanding full-time job as an accountant for a big company. With no time to cook, she just laughs and says, “I don’t even know how to feed my family!” Husband Jerry is not an admitted cook, either. And that’s the way it is for lots of young moms and dads. Continue reading
If you wanted a slow cooker pot roast recipe, I doubt you’d look here. (I don’t do a lot of slow cooker.) Maybe you wouldn’t look anywhere; you’d just put your meat and vegetables together into the pot with your wine, broth, or herbs and turn it on. That’s what I do on the occasions I make this meal. I decided to blog it, though, because I had such good luck getting a big frozen piece of meat cooked and on the table quickly using a slow cooker. No more excuses if you’ve forgotten to unthaw your meat and the morning has disappeared; you can still make a great no-watch meal in a short afternoon. The rest of the time is yours to take a bath, watch the dogs sleep, read the paper, garden, call your daughter, or binge-watch Downton. So put this one in your back pocket for when you need it…
(Below: Right after the Super Bowl. All worn out.