Wallace - Delish Family Slow Cooker: Easy, Delicious Meals published

Copyright 2012 by Hearst Communications, Inc. All rights reserved. The recipes and photographs in this volume are intended for the personal use of the reader and may be reproduced for that purpose only. Any other use, especially commercial use, is forbidden under law without the written permission of the copyright holder. Every effort has been made to ensure that all the information in this book is accurate. However, due to differing conditions, tools, and individual skills, the publisher cannot be responsible for any injuries, losses, and/or other damages that may result from the use of the information in this book.

DELISH
Elizabeth Shepard Executive Director Content contained in this book was originally published by ACP Magazines Limited and is reproduced with permission. Photography by Ian Wallace
U.S. Edition packaged by LightSpeed Publishing, Inc.; design by X-Height Studio; Culinary Americanization: Wes Martin Library of Congress Cataloging-in-Publication Data Available 10 9 8 7 6 5 4 3 2 1 Published by Hearst Books
A division of Sterling Publishing Co., Inc.
387 Park Avenue South, New York, NY 10016 Delish is a registered trademark of Hearst Communications, Inc. www.delish.com For information about custom editions, special sales, premium and corporate purchases, please contact Sterling Special Sales Department at 800-805-5489 or specialsales@sterlingpublishing.com. Sterling ISBN 978-1-58816-936-5 soft polenta Combine 3 cups water and 2 cups vegetable stock in large saucepan; bring to a boil. Gradually stir in 2 cups polenta.

Simmer, stirring, about 10 minutes or until polenta thickens. Add 1 cup milk, 2 tablespoons butter, and cup finely grated parmesan cheese; stir until cheese melts. parsnip mash Boil, steam, or microwave 2 pounds chopped parsnip until tender; drain. Mash parsnip in medium bowl with cup hot milk until smooth; stir in 2 crushed garlic cloves and 2 tablespoons soft butter. (Note: the same amount of sweet potato, celeriac, or pumpkin can be used instead of parsnip.) roast potatoes Preheat oven to 375F. Lightly oil oven tray.

Boil, steam or microwave 6 halved medium potatoes for 5 minutes; drain. Pat dry with paper towels; cool 10 minutes. Gently rake rounded sides of potatoes with tines of fork; place potato, in single layer, cut-side down, on oven tray. Brush with 2 tablespoons olive oil; roast, uncovered, in oven, 50 minutes or until browned lightly and crisp. couscous Combine 1 cups couscous with 1 cups boiling water in large heatproof bowl, cover; stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. creamy mashed potatoes Boil, steam, or microwave 1 pounds coarsely chopped potatoes until tender; drain. creamy mashed potatoes Boil, steam, or microwave 1 pounds coarsely chopped potatoes until tender; drain.

Mash the potatoes with 4 tablespoons soft butter and cup hot cream in medium bowl until smooth. steamed gai lan in oyster sauce Boil, steam, or microwave 2 pounds halved gai lan until tender; drain. Heat 1 tablespoon peanut oil in wok; stir-fry gai lan, 2 tablespoons oyster sauce and 1 tablespoon light soy sauce about 2 minutes or until mixture is heated through. pilaf Melt 2 tablespoons butter in medium saucepan; cook 1 crushed garlic clove, stirring, until fragrant. Add 1 cup basmati rice; cook, stirring, 1 minute. Add 1 cup chicken stock and 1 cup water; bring to a boil.

Simmer, covered, about 20 minutes or until rice is tender. Remove from heat; fluff rice with fork. Stir in cup coarsely chopped fresh flat-leaf parsley and cup roasted sliced almonds. tomato and herb salad Place 5 coarsely chopped medium tomatoes, 2 tablespoons chopped fresh mint, cup chopped fresh flat-leaf parsley, and 2 tablespoons chopped fresh dill in medium bowl. Place 2 cloves crushed garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, and 2 teaspoons white vinegar in screw-top jar; shake well.

The most accurate way to measure dry ingredients is to use a spoon to fill the measuring cup, without packing or scooping with the cup, and leveling off the top with a straight edge. When measuring liquids, use a clear glass or plastic liquid measuring cup with markings on the side. As a general rule for casserole, stew, curry, and tagine recipes in a slow cooker, the cooker insert should always be at least half full. Place the vegetables into the cooker, put the meat on top of the vegetables, then add the liquid. When preparing soup in a slow cooker, the ingredients should also fill the cooking chamber at least half full. OVEN TEMPERATURES
These oven temperatures are only a guide for conventional ovens.

For fan-forced ovens, check the manufacturers manual.