Publishing - The Little Slow Cooker Cookbook

2016 Quarto Publishing Group USA Inc. First published in the United States of America in 2016 by Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. 100 Cummings Center Suite 406-L Beverly, Massachusetts 01915-6101 Telephone: (978) 282-9590 Fax: (978) 283-2742 QuartoKnows.com Visit our blogs at QuartoKnows.com All rights reserved. No part of this book may be reproduced or utilized, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to trace the copyright holders and ensure that credits accurately comply with information supplied.

We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book. Digital edition published in 2016 Digital edition: 978-1-63159-176-1
Softcover edition: 978-1-59233-733-0 Library of Congress Cataloging-in-Publication Data available Cover Image and Photography: Bill Bettencourt Page Layout: Leanne Coppola

of the Best Slow Cooker Recipes Ever Whats the difference between broth and stock? Broth is meat simmered with water and vegetables, while stock is meaty bones that are browned and simmered, which produces a richer, more flavorful broth. This recipe produces stock that can be diluted before using. It cooks easily in a slow cooker and gives you a good quantity of stock.1 / pounds (680 g) meaty beef bones1 cup (160 g) sliced onion1 cup (130 g) sliced carrot1 cup (100 g) sliced celery1 / cups (355 ml) water/ teaspoon black pepper1 teaspoon thyme Preheat the oven to 350F (180C, or gas mark 4). In a roasting pan, place the bones and vegetables in a single layer. Roast for about 1 hour, or until browned.

Transfer the mixture to a slow cooker. Cover with water. Add the pepper and thyme. Cook on low 8 to 9 hours. Remove the beef and bones from the pot and let cool until easy to handle. Remove the meat from the bones and save for another use.

Strain the vegetables from the stock and discard. Chill the stock in the fridge and remove the fat from the top. Yield: 8 servings

This produces a richer, more flavorful broth that can be diluted before using. It cooks easily in a slow cooker and gives you a good quantity of stock. You can use any chicken bones that have most of the meat removed. Mix this stock with equal amounts of water and use it in any recipe calling for chicken broth.1 / pounds (680 g) meaty chicken bones1 cup (160 g) sliced onion1 cup (130 g) sliced carrot1 cup (100 g) sliced celery1 / cups (355 ml) water/ teaspoon black pepper1 teaspoon thyme Preheat the oven to 350F (180C, or gas mark 4).

In a roasting pan, place the bones and vegetables in a single layer. Roast for about 1 hour, or until browned. Transfer the mixture to a slow cooker. Cover with water. Add the pepper and thyme. Cook on low 8 to 9 hours.

Remove the chicken and bones from the pot and let cool until easy to handle. Remove the meat from the bones and save for another use. Strain the vegetables from the stock and discard. Chill the stock in the fridge and remove the fat from the top. Yield: 8 servings

Broth is a highly concentrated form of nutrients, distilling everything wonderful from the vegetables into a rich liquid. Homemade broth is the best.

Its fresher tasting, it doesnt have added sodium, and you control the quality of the ingredients. A slow cooker is absolutely the best tool ever for making perfect broth because all you do is prep it and leave it.4 ribs celery with leaves, quartered4 carrots, unpeeled and quartered (with greens, if possible)3 parsnips, unpeeled and quartered1 large yellow onion, unpeeled and quartered1 large leek, well rinsed and coarsely chopped2 portobello mushrooms, including stems (Use 6 or 8 cremini mushrooms if you prefer a lighter-colored broth.)1 small zucchini, coarsely chopped2 cabbage leaves, optional1 bunch Italian parsley, thicker stems removed4 cloves garlic, unpeeled and crushed2 star anise, optional/ teaspoon green peppercorns or / teaspoon black pepper In a 6-quart (5.7 L) slow cooker, combine all of the ingredients. Cover with water to about 2 inches (5 cm) from the top of the insert. Cover and cook on low for 9 to 10 hours (or overnight). Cool slightly and strain the mixture through a double-mesh sieve into one or two large storage containers. Reserve the vegetables for another use or discard.

Store the broth in the fridge or in pintsize containers in the freezer for later use. Place a layer of microwave-safe plastic wrap on the surface of the cold soup and under the lid before freezing to keep it airtight. Yield: 3 to 4 quarts (2.8 to 3.7 L) Recipe VariationAn easy and economical way to make vegetable broth is to hang on to all the peels, cores, and ends of your vegetables from the week and use them over the weekend to make broth. Just keep them fresh in a container in the refrigerator.Different herbs and vegetables lend different qualities to your broths. Many peels, such as onion skins, tend to darken the color. You can also sweat chopped veggies in a skillet on the stove for 5 to 10 minutes before adding to the slow cooker to further concentrate their flavors.Did You Know?Even though broth and stock are different, many people use them in recipes interchangeably.

Some of these recipes call for onion soup mix.

You can easily make your own mix that is even lower in sodium. You can use this in the same way as you would a one-serving envelope of one of the commercial brands. Some brands make multiple servings per envelope.