Weinstein Bruce - The great healthy slow cooker book : 32 delicious, nutritious recipes for every meal and every size of machine

Here you can read online Weinstein Bruce - The great healthy slow cooker book : 32 delicious, nutritious recipes for every meal and every size of machine full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: New York, year: 2013, publisher: Clarkson Potter, an imprint of Crown Publishing Group, genre: Detective and thriller. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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Book:
The great healthy slow cooker book : 32 delicious, nutritious recipes for every meal and every size of machine
Author:
Weinstein Bruce / Scarbrough Mark
Publisher:
Clarkson Potter, an imprint of Crown Publishing Group
Genre:
Books / Detective and thriller
Year:
2013
City:
New York
Rating:
3 / 5
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The great healthy slow cooker book : 32 delicious, nutritious recipes for every meal and every size of machine: summary, description and annotation

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Think your slow cooker is only good for hearty stews and soups? Think again, with this exclusive collection of healthful recipes that show a slow cooker is the healthy cooks secret weapon.

From the authors of The Great American Slow Cooker Book, here are 32 all-new good-for-you recipes that help you cut down on fat, calories, and commercial additives while enhancing the naturally delicious flavors of great ingredients. Best of all, each recipe is scaled for every size of slow cooker made today, from small 3-quarts to large 8-quarts for crowds.

This collection includes:

Breakfast: Quinoa and Millet Porridge with Dried Apricots; Oat, Barley, and Date Porridge; Cinnamon Pear Sauce; Tortilla Strata with Artichokes and Goat Cheese

Meat and Poultry: Ground Beef, Rice, and Tomato Casserole; Barbecued Flank Steak with Sweet Potatoes; Beef Shanks with Barley and Mushrooms; Pork Chops with Pears and Leeks; Lamb Casserole with Garlic and Rosemary; Chicken Barley Risotto; Chicken with Walnuts and Pomegranate; Chicken Drumsticks with Ginger and Star Anise; Chicken, Bean, and Beer Chili; Turkey and Wild RiceStuffed Peppers

Fish and Shellfish: Salmon Roasted with Green Olives, Lemon, and Tarragon; Thick Fish Fillets with Parsnips and Garlic; Steamed Whole Fish in Ginger Broth; Barramundi with Caponata and Ros Wine; Scallops with Apples and White Wine; Mussels in a Carrot Ginger Sauce

Vegetable Soups and Vegetable Mains: Zucchini Soup with Corn and Coriander; Carrot Soup with Garlic and Nutmeg; Triple-Ginger Red Lentil Soup; Wheatberry and Brussels Sprouts Soup; Tofu and Shallots; Curried Spinach with Cheese; Quinoa Pilaf with Bell Peppers and Chickpeas; White Beans with Green Chiles and Tomatillos

Desserts: Applesauce Brownie Cake; Fig and Honey Clafouti; Stewed Apples; Coconut and Pistachio Rice Pudding

Eating well every day just got a lot easier. Put your slow cooker in charge, and enjoy this collection of healthy and easy dishes.

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breakfast

quinoa and millet porridge with dried apricots

EFFORT: NOT MUCH PREP TIME: 10 MINUTES COOK TIME: 7 HOURS KEEPS ON WARM: 1 HOUR SERVES: 4 TO 8

2- to 3-QUART

5 cups water

cup chopped dried apricots

cup plus 2 tblsp red or white quinoa, rinsed well in a fine-mesh sieve or lined colander

cup millet

cup sugar

1 tsp finely grated orange zest

tsp salt

4- to 5-QUART

7 cups water

1 cup plus 2 tblsp chopped dried apricots

1 cup red or white quinoa, rinsed well in a fine-mesh sieve or lined colander

cup millet

6 tblsp sugar

1 tsp finely grated orange zest

tsp salt

6- to 8-QUART

10 cups water

1 cups chopped dried apricots

1 cups red or white quinoa, rinsed well in a fine-mesh sieve or lined colander

1 cup millet

cup sugar

2 tsp finely grated orange zest

tsp salt

Stir all the ingredients in a slow cooker until the sugar has dissolved. Cover and cook on low for 7 hours, or until the quinoa and millet are tender and the porridge has thickened considerably.

TESTERS NOTES

Thanks to the millet, this porridge is another somewhat savory breakfast despite the sugar.

Millet is the smallest grain available in the modern supermarket: tiny little yellow specks that can turn into a pain in the neck if you spill the bag in your kitchen. Unless otherwise specified, use whole millet, not finely ground millet grits. Because millet goes rancid quickly at room temperature, store it in a well-sealed bag in the freezer for up to 5 months. But always smell it first. It should smell grassy and sweet, not bitter or acrid.

For a more sophisticated and aromatic taste, add 1 to 2 tsp vanilla extract (to taste) with the other ingredients.

If you want even more citrusy pucker in the porridge than the apricots afford, substitute finely grated lemon zest for the orange zest.

INGREDIENTS EXPLAINED Quinoa seeds can have a bitter compound (saponin) adhering to them after harvest. That chemical is supposed to keep all us mammals from eating the seeds so they can then go on and create the next generation. Fortunately for us, a good rinse under cool water will take care of the problem. Fluff the grains a few times as the water runs to make sure theyre all adequately rinsed. Quinoa grains may slip through a standard colander and go down the drain, so youll need a fine-mesh sieve to hold them in place. Failing that, line a standard colander with a large coffee filter, a large square of cheesecloth, or even a double thickness of dye-free paper towels.

oat, barley, and date porridge

EFFORT: NOT MUCH PREP TIME: 10 MINUTES COOK TIME: 8 HOURS KEEPS ON WARM: 3 HOURS SERVES: 3 TO 12

2- to 3-QUART

2 cups water

2 cups milk

cup steel-cut oats

cup unsweetened shredded coconut

cup pearled barley (perlato barley)

cup finely chopped pitted dates

3 tblsp honey

tsp ground cinnamon

tsp salt

tsp grated nutmeg

4- to 5-QUART

5 cups water

4 cups milk

1 cup steel-cut oats

1 cups unsweetened shredded coconut

1 cup pearled barley (perlato barley)

1 cup finely chopped pitted dates

5 tblsp honey

1 tsp ground cinnamon

tsp salt

tsp grated nutmeg

6- to 8-QUART

7 cups water

6 cups milk

1 cups steel-cut oats

2 cups unsweetened shredded coconut

1 cups pearled barley (perlato barley)

1 cups finely chopped pitted dates

cup honey

1 tsp ground cinnamon

tsp salt

tsp grated nutmeg

Combine all the ingredients in a slow cooker, stirring until the honey has dissolved and the grains are thoroughly moistened, even submerged. Cover and cook on low for 8 hours, or until the oats and barley are creamy and the dates have begun to melt into the sauce.

TESTERS NOTES

The quality of the honey will directly affect this (or any) recipe. For a light taste, try a floral variety such as orange blossom or eucalyptus honey; for a sophisticated finish, try a tree honey, like chestnut, oak, or even pecan. Just watch out for artificially flavored honeys. If its something like orange blossom honey, it should come from bees busy in orange trees, not from chemical shenanigans done to the honey on the sly. Read the labels to be sure.

Unsweetened shredded coconutsometimes labeled as desiccated coconut flakesis often available in either the international or the health-food aisle of your supermarket. Its also available in almost all health-food stores. If the flakes are large, about the size of old-fashioned washing soap flakes, pulverize them in a cleaned spice grinder or a mini food processor until the bits are about the consistency of modern laundry detergent.

For a richer porridge, use enough milk to be equivalent to the amount of milk and water used here.

INGREDIENTS EXPLAINED Steel-cut oats (often called Irish oats or pinhead oats) are hulled oat groats sliced into smaller segments, loaded with fiber and all the essential nutrients in the whole grain. The more familiar rolled oats are actually processed, steamed, and flattened oatsin effect, precooked so they dont take so long at the stove. And in the United States, so-called Scottish oats are actually steamed, ground oat groats. Without major ratio adjustments, these latter can soak up too much moisture and turn unpleasantly pasty.

cinnamon pear sauce

EFFORT: NOT MUCH PREP TIME: 15 MINUTES COOK TIME: 8 HOURS KEEPS ON WARM: 4 HOURS SERVES: 4 TO 10

2- to 3-QUART

4 ripe medium pears, peeled, seeded, and chopped

cup chopped golden raisins

3 tblsp sugar

2 dried pear halves, finely diced

4-inch cinnamon stick

tsp salt

4- to 5-QUART

9 ripe medium pears, peeled, seeded, and chopped

cup chopped golden raisins

6 tblsp sugar

4 dried pear halves, finely diced

1 4-inch cinnamon stick

tsp salt

6- to 8-QUART

14 ripe medium pears, peeled, seeded, and chopped

cup chopped golden raisins

cup sugar

6 dried pear halves, finely diced

1 4-inch cinnamon sticks

tsp salt

Combine all the ingredients in a slow cooker, stirring until the sugar has coated the fresh pears.

Cover and cook on low for 8 hours, until the pears are soft, almost melted into a sauce.

Remove the cinnamon stick and use a potato masher to make the sauce even smoother. Store, covered, in a plastic or glass container in the fridge for up to 1 week or in the freezer for up to 4 months.

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