Stay cool by cooking slow
When the weather gets warmer, staying inside to cook can sound unappealing. While we often associate slow cookers with hearty winter meals, slow cookers free up time for outdoor activities and help keep the kitchen cool.
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Barbecued Pork Chop Dinner
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 28-ounce bottle barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce
Place potatoes and carrots in a 5-quart slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. Cover and cook on low until meat and vegetables are tender, about 8 hours. Makes 8 servings.
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Italian Beef Sandwiches
1 3- to 4-pound boneless beef chuck roast, trimmed
3 tablespoons dried basil
3 tablespoons dried oregano
1 cup water
1 envelope onion soup mix
10 to 12 Italian rolls or sandwich buns
Place roast in a 5-quart slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low until meat is tender, about 7 to 8 hours. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired. Makes 10 to 12 servings.
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Chicken with Vegetables
1 cup sliced fresh mushrooms
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
4 celery ribs, sliced
1 cup sliced zucchini
1 cup sliced carrots
1 medium onion, sliced
1 cup tomato juice
1/2 cup chicken broth
1 garlic clove, minced
1/4 teaspoon paprika
Pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
Place mushrooms and chicken in a 3-quart slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until meat juices run clear.
Remove chicken and vegetables; keep warm. Transfer cooking juices to a saucepan; skim fat. Combine the cornstarch and water until smooth; add to the juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over chicken and vegetables; serve over rice. Makes 4 servings.
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Pantry Pointers
Don’t remove the lid of a slow cooker unless necessary. Every time the cover comes off, you lose heat that is equal to 30 minutes of cooking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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