If there’s one thing that will help you learn abundant patience, it’s a slow-cooker. You’re forced to wait several hours for the meal, and as you do, your kitchen fills with the opulent aroma of your latest Crock Pot creation. I recently acquired my very own slow-cooker, prompting me to turn out meals of slowly simmered, velvety pulled pork and hearty stews. You’ll soon realize that it’s definitely worth the wait when you use your slow-cooker, whether for the ease of fix-it-and-forget-it mains or just as a way to save some extra space on the stove top.
Here are five worth-the-wait, slow-cooker recipes:
Continue Reading 5 Recipes for Slow-Cooker Satisfaction
Spicy Chicken Jambalaya is easy to make in the slow cooker.
The idea of prepping dinner in the morning and letting it cook away all day long is so appealing that I’m always on the lookout for great slow-cooker recipes. The Slow Cook Book by Heather Whinney is a treasure trove of about 200 slow-cooker recipes ranging from stews and casseroles to curries and roasts and even desserts.
And anyone who has ever scooped gray veggies out of their slow cooker (guilty!) will appreciate her chapter on slow-cooker techniques, complete with step-by-step photos and how-tos. And, as a bonus, if you don’t own a slow cooker or you prefer not to use one, each recipe includes a “traditional method” for slow cooking on the stove or in the oven. So start making easy and nourishing, budget-friendly dinners by rediscovering your slow cooker.
Continue Reading Cookbook Giveaway: The Slow Cook Book
Mark Bittman's Braised Short Ribs
Until last week, I had never made short ribs at home. I order the silky soft cut as often as possible when I dine out, but braising a batch myself had always seemed out of the question — too time consuming, too intimidating.
It’s hard to say whether a lack of patience or confidence held me back, but something about leaving meat to slow cook continued to intimidate me. Until I stumbled upon Mark Bittman’s braised short rib’s recipe.
Continue Reading Cooking the Channel: Mark Bittman’s Braised Short Ribs