Paleo Instant Pot Cookbook by Lina Douglas – ISBN: B07L1TQJ6F

  • Full Title: Paleo Instant Pot Cookbook: Tasty 500 Quick and Easy Days of Paleo Diet: Instant Pot Cookbook: Paleo for Beginners: Paleo Diet
  • Autor: Lina Douglas
  • Print Length: 100 pages
  • Publisher: 
  • Publication Date: November 30, 2018
  • Language: English
  • ISBN-10: B07L1TQJ6F
  • ISBN-13: 
  • Download File Format | Size: epub | 492,08 Kb
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Enjoy Easy and Most Delicious Paleo Recipes for Any Budget with this Instant Pot Cookbook.

You Will Cook Better, Tastier and Faster Meals for Yourself and Your Family.

Limited-time offer! Buy Paperback and get Kindle version FOR FREE!

Inside this book, You will Find Dozens of Delicious Recipes.

Here Is A Preview Of What You Will Learn…

  • Helpful Tips and Tricks
  • Detailed Ingredient Lists
  • Delicious Meals the Whole Family Will Love
  • Recipes for Busy People
  • Easy-to-follow Instructions on Making Each Dish
    • The World Of Instant Pot
    • Paleo Diet/li>
    • Breakfast Recipes
    • Protein Rich Poultry Recipes
    • Fish and Seafood
    • Scrumptious Soups and Stews
    • Paleo Meat Mains
    • Beef and Pork
    • Classic Sides Snacks and Appetizers
    • Plus much more helpful information.

 

Editorial Reviews

 

Keywords

Turner’s

“Spice is an erudite and engaging account of how foodstuffs can change the flow of history.”

—The New York Times Book Review

“Jack Turner handles his subject with discernment and con fidence, his style appropriately brisk and animated … Impressive and reassuring is his combination of sympa thetic understanding and tough-minded rationalism. Al though he never condescends to the past, neither does he ever blur the line that separates fascinating lore from the objective truths of science.”

—Los Angeles Times

“A nifty grab bag of a book. Entertaining and informative.”

—San Jose Mercury News

“A hugely enjoyable book, written with erudition, style and wit.”

—New Scientist

“Jack Turner possesses the two ingredients most essential for the great historian—scholarly detachment allied to a pas sionate obsession with his subject. He also writes uncom monly well. A splendid book.”

—Philip Ziegler

“Based on research that is broad and deep, Turner succeeds remarkably well in capturing the evanescent attractions of spice.”

—The Orlando Sentinel

“Stimulating … Spice is stuffed with memorable details … Turner writes with pace and intelligence.”

—New Statesman

“Spice is deliciously rich in odors, savors, and stories. Jack Turner quickens history with almost bardic magic, pouring his personality into his narrative without sacrifice of schol arship.”

—Felipe Fernandez-Armesto

“Turner’s banquet … is, as he admits, a ramble, but it is a fascinating one—urbane, anecdotal and easily digestible.”

—The Scotsman

“Sumptuous…. Turner quotes well and widely from literature, and has a flair for anecdote.”

—The Guardian (London)

“Turner brings serious scholarship to bear on his subject, quoting from all manner of obscure texts in ancient lan guages. But his gentle, ironic wit makes him a light- hearted companion…. The book shimmers with life, with real people springing from every page, some of them mil lennia old…. Turner’s enthusiasm carries it all forward with terrific momentum.” —The Tablet

“A fascinating and scholarly book that can help you improve both your cooking and your sex life. An excellent piece of work.”

—Peter Mayle

SPICE Jack Turner

Jack Turner was born in Sydney, Australia, in 1968. He received his B.A. in Classical Studies from Melbourne University and his Ph.D. in International Relations from Oxford, where he was a Rhodes Scholar and MacArthur Foundation Junior Research Fellow. He lives with his wife, Helena, and their son in Geneva. This is his first book.

The clove, from bud to flower.

Matthioli, Commentarii in sex

libros Pedacii Dioscoridis

Anazarbei (Venice, 1565)

Previous pages: Southeast Asia and its spices. Jan Huygen van Linschoten, Discours of Voyages in ye East & West Indies, translated by W. Phillip (London, 1598)

TO HELENA

“The true figure of Ginger.” John Gerard,

The Herball or General Historie of Plantes

(London, 1636)

CONTENTS

Introduction: The Idea of Spice

I

The Spice Race

CHAPTER 1: THE SPICE SEEKERS

The Taste That Launched a Thousand Ships

Christians and Spices

Debate and Stryfe Betwene the Spanyardes and Portugales

The Scent of Paradise

II

Palate

CHAPTER 2: ANCIENT APPETITES

The Aromanauts

Of Spiced Parrot and Stuffed Dormice

Spice for Trimalchio

Decline, Fall, Survival

CHAPTER 3: MEDIEVAL EUROPE

The Flavors of Cockayne

Salt, Maggots, and Rot?

The Regicidal Lamprey and the Deadly Beaver

Keeping Up with the Percys

III

Body

CHAPTER 4: THE SPICE OF LIFE

The Pharaoh’s Nose

Abbot Eberhard’s Complaint

Pox, Pestilence, and Pomanders

CHAPTER 5: THE SPICE OF LOVE

“Whan Tendre Youthe Hath Wedded Stoupyng Age”

Hot Stuff

Spice Girls

Afterword; or, How to Make a Small Penis Splendid

IV

Spirit

CHAPTER 6: FOOD OF THE GODS

Holy Smoke

God’s Nostrils

Odors of Sanctity

Old Age, New Age

CHAPTER 7: SOME LIKE IT BLAND

Saint Bernard’s Family Tiff

Filthy Lucre

EPILOGUE: THE END OF THE SPICE AGE

SOURCES AND BIBLIOGRAPHY

ACKNOWLEDGMENTS

INTRODUCTION

The Idea of Spice

A certain Christopher Columbus, a Genoese, proposed to the Catholic King and Queen, Ferdinand and Isabella, to discover the islands which touch the Indies, by sailing from the western extremity of this country. He asked for ships and whatever was necessary to navigation, promising not only to propagate the Christian religion, but also certainly to bring back pearls, spices and gold beyond anything ever imagined.

—PETER MARTYR, De Orbe Novo, 1530

One day at Aldgate Primary School, after the dinosaurs and the pyramids, we did the Age of Discovery. Our teacher produced a large, illustrated map, showing the great arcs traced across the globe by Columbus and his fello
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p has been mishandled during processing.

For most of us, sodium bisulfite, like sulfites in red wine, presents no problems. But if you’re allergic to sulfites, you’ll most likely react to it. To get around it, buy organic or nonadditive shrimp (organic is the industry term; nonadditive the governmental one in the United States and Canada). To guarantee that your shrimp are chemical-free, ask to see the box they were packaged in. Your fishmonger should be happy to let you have a look.

One surefire way to avoid problems is to buy shrimp exactly the way your fishmonger does—frozen, in 3- or 5-pound boxes. You may find these in the freezer cases of gourmet supermarkets, or you can ask your fishmonger to sell you one directly. You’ll end up with perfect shrimp, sealed in a double layer of protective ice (called double glazing). If you’re lucky enough to land one of these boxes, they should be thawed for 2 to 3 days in your refrigerator, on a lipped baking sheet to catch the runoff. Yes, with 5 pounds, you might have more than you want, but you can always use what you need for the recipe, then steam the rest (see page 180) and keep them in the freezer in a freezer-safe bag. Refreezing is the safest way to store shrimp once you’ve cooked them; never refreeze raw shrimp.

“Off with Their Heads!”

Although we North Americans may cry it, we’re the only ones who do. Around the globe, shrimp heads are a delicacy.

In Manhattan’s hopping Chinatown, during spring and fall, the dim sum parlors are buzzing every Sunday morning with shrimp and hot peppers, fresh from the fryer. Each shrimp, no more than three inches long, is deep-fried—head, feelers, legs, tail and all. Pure magic, all crunch.

If you’re lucky enough to find shrimp with their heads on, buy 50% more than the recipe calls for (the head accounts for about that much weight). You can cook them whole, and your family can snap off the heads and suck out the juices, just as they do with crawfish in New Orleans. Or you can snap off the heads before cooking and save them in your freezer to make fish stock.

FROM THE MARKET TO YOUR REFRIGERATOR

Use Your Nose and Eyes

To tell if shrimp are at their peak, just smell them (ask your fishmonger to hold up a handful). They should have little odor, just a hint of the sea, clean and bright.

A shrimp should not smell like

Ammonia or rotten eggs: it’s undoubtedly old.

Chlorine: Washing shrimp in chlorine to kill bacteria is legal, but not acceptable.

Gasoline: the harvesting trawler was leaking fuel into its belly.

After you’ve smelled the shrimp, look at them—and beware two ominous colors. Avoid a shrimp that’s dark pink around its shell segments. Yes, some are pink by nature (see page 4)—but that’s a rosy translucence in the meat itself. If a shrimp looks warmly pink just at the shell segments, or if it is unevenly pink on one side but not the other, chances are it’s been defrosted under warm water, and is thus partially cooked. Or, worse yet, it’s been improperly preserved, the chemical decay actually cooking the meat.

A shrimp should also not appear dusty yellow, especially around its neck (that is, the fleshy part exposed outside the shell, just where the head was snapped off). Yellowing is an indication of excessive sodium bisulfite (see page 1). The meat will be rough, like sandpaper. Tell your fishmonger to quit playing mad scientist in the back.

Size Matters

But it doesn’t mean anything. There’s no governmental standard for sizing shrimp. “Jumbo,” “large,” “colossal” are just marketing words, some accurate, some quaint, some window dressing. For the purposes of this book, shrimp are broken into three categories, each designated by about how many shrimp make up 1 pound (or about 450 grams).

Large 12 to 15 per pound

Medium 35 to 40 per pound

Small more than 55 per pound

Always buy shrimp from a market that sells them sized per pound. But there is no institutional standard among markets. You may not find “large” shrimp that are exactly 12 to 15 per pound—yours may be 10 to 12 per pound. Fortunately, we’re not playing roulette. Close enough counts.

A Shrimp by Any Other Name…

…would still be a shrimp. But that doesn’t tell you what kind it is. So let’s first deal with three terms that add to the confusion:

Prawns In most of North America, a prawn means any large shrimp (usually 15 or fewer per pound). But in Great Britain, a prawn is any medium or large shrimp (35 or fewer per pound). And in the Pacific Northwest and Alaska, a prawn is a large freshwater shrimp. In the end, prawn is a term bandied about recklessly, a fearful thing for any gourmand or home cook to encounter. It is not used in this book.

Gulf Shrimp This used to mean any shrimp caught wild off the Texas coast, once the sole sourc
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im Finn

. . . il nous plairait de voir, dans les virtus de nos vignobles, l’effet d’un privilège naturel, d’une grace particulière accordée à la terre de France, comme s’il y avait eu plus d’honneur, pour notre pays, à recevoir du Ciel que de la peine des hommes cette renommée vinicole où nos ancêtres ont trouvé un sujet de fierté collective avant même que ne se fût éveillé en eux le sentiment d’une patrie française.

[It suits us to see in the qualities of our wine regions, the effect of a natural privilege, of a particular grace accorded to the land of France, as if there were greater honour for our country to receive from the heavens than from the struggles of people this renowned wine industry in which our ancestors found a collective pride even before the feeling of a French nation stirred in them.]

Gadille is more circumspect, but she establishes a similar framework as the foundation of her Burgundian study Le vignoble de la côte bourguignonne, fondements physiques et humains d’une viticulture de haute qualité (1967) when she states:

Nous touchons là aux problèmes fondamenteaux que posent la genèse individuelle des grands crus et celle des vignobles de qualité dans leur ensemble: déterminism physique originel, ou bien patiente et coûteuse création humaine, telles sont les deux explications qui peuvent être invoquées afin de justifier la localisation des vignobles prestigieux et l’aménagement interne de leurs crus.

[We approach here the fundamental problems posed by the distinctive origin of the grand crus and of all quality viticulture: original physical determinism or careful and costly human creation, these are the two explanations that may be invoked in order to explain the localisation of the prestigious viticultures and the internal management of their crus.]

Gadille’s book remains the most comprehensive study of Burgundian winegrowing but she limits the power of her interpretation by setting the physical environment against the human, as if people are not interacting with their natural milieu. While he could never be accused of privileging the natural, Dion too, in his assertion of the greater importance of customs and beliefs over climate, establishes a dichotomy that could restrict our approaches to understanding.

Various other scholars and groups, especially from France, have probed, dissected and exposed the multiple meanings embedded in the word terroir. Of special importance are the investigations of the combined working group of the Institut National des Appellations d’Origine (INAO) and Institut National de la Recherche Agronomique (INRA) into the two words terroir and typicité (Vincent. 2005). Their definition of terroir is the most philosophically sophisticated that I know while also being eminently practical:

Un terroir est un espace géographique délimité où une communauté humaine a construit, au cours de l’histoire, un savoir intellectuel collectif de production, fondé sur un système d’interactions entre un milieu physique et biologique et un ensemble de facteurs humains, dans lequel les itinéraires socio-techniques mis en jeu, révèlent une originalité, confèrent une typicité et engendrent une réputation, pour un produit originaire de ce terroir.

[A terroir is a delimited geographic space where a human community has constructed, throughout the course of history, a collective intellectual knowledge of production, founded on a system of interactions among a physical and biological milieu and a set of human factors in which the socio-technical philosophies put in place establish an originality, confer a typicité, and engender a reputation for a product originating from this terroir.]

While this definition captures the essence of the term very elegantly, we also recognise that, from a wider perspective, the word terroir has at least six facets that interact and overlap – sometimes at the local scale, sometimes at the regional, and sometimes internationally (Figure 1.1). Each facet involves assessments and decisions by people. They are:

Figure 1.1 The facets of terroir

i agro-terroir (as used by Hinnewinkel), often called ecophysiology;

ii vini-terroir (a term of my own coining), that captures the importance of different vinification methods in differentiating wine territories that are sometimes very important in establishing typicité (distinctiveness);

iii an identity terroir that Dion lauded;

iv a territorial terroir that has much wider implications than just the definition of the jurisdiction;

v a legal terroir that codifies any rules associated with specific vine territories and extends as far as European Union trade agreements with other countries to protect each other’s names, or even to disputes adjudicated by the World Trade Organization; and finally

vi promotional terroir, the facet seen by many entrepreneurs within the industry as the most import
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-inch) corn tortillas, cut into ¼-inch strips

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

½ cup finely diced yellow onion (1 small onion)

1 clove garlic, minced

teaspoon ground cumin

½ teaspoon dried oregano

1 can (28-ounce) diced tomatoes with juice

3 cups chicken stock

2 cups shredded cooked chicken

cup shredded Monterey Jack cheese

1 avocado, peeled, seeded, and cut in ½-inch cubes

cup finely chopped fresh cilantro leaves

To prepare the tortilla strips, pour enough oil into a large stockpot so that you have a quarter-inch layer of oil. Warm the oil on medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pot or a thermometer reads 375 degrees. In batches, fry the tortilla strips until golden brown on both sides, about 30 seconds to 1 minute per side. Use metal tongs or a slotted spoon to lift the tortilla strips out of the pan, draining the excess oil as you do so. (The tortilla strips should be fairly stiff and crisp. If not, the oil is not hot enough.) Transfer the tortilla strips to a paper towel–lined plate to absorb the excess oil. Lightly season with salt and pepper while they are still warm.

In another large stockpot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, cumin, and oregano, and cook until fragrant, about 1 minute. Add the tomatoes, chicken stock, and shredded chicken. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the flavors have melded, about 15 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the fried tortilla strips, cheese, avocado, and fresh cilantro. Serve immediately.

Serves 4.

Cooking Tip: If you want a little extra kick, add a few dashes of your favorite hot sauce.

Time-Saving Tip: I like the shape and taste of homemade tortilla strips. They only take about 5 minutes to make. But if you are short on time, just pick up a bag of tortilla chips and use those instead.

Do Ahead: The soup can be made the night before or frozen in advance. Just be sure to add the garnishes (tortilla strips, cheese, and avocado) just before serving.

Chili con Carne

This Southwestern favorite is ideal for a dinner party. Simply set out colorful bowls and encourage guests to serve themselves straight from the pot. Your guests will have a ball concocting their own signature dish with toppings such as sour cream, fresh cilantro, jalapeños, minced onion, shredded cheese, diced mild green chilies, and hot sauce.

1 tablespoon vegetable oil

1½ pounds ground beef

½ cup finely diced yellow onion (1 small onion)

½ cup seeded and finely diced green bell pepper (1 small pepper)

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

teaspoon cayenne pepper

1 dash paprika

1 bay leaf

1 can (14.5-ounce) whole tomatoes with juice

3 tablespoons tomato paste

1 teaspoon granulated sugar

2 cups water

Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, cumin, oregano, cayenne, paprika, and bay leaf. Cook, stirring, until the vegetables are soft, about 4 minutes.

Add the whole tomatoes, breaking them up with a spoon or fork. Add the tomato paste, sugar, and water. Stir well to combine. Season with salt and pepper to taste. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Adjust seasonings as necessary. Discard the bay leaf. Serve hot.

Serves 6.

Cooking Tip: If you like beans in your chili, add a drained can (15-ounce) of red kidney beans while the chili is simmering.

Freezes Well.

Creamy Tomato Soup

A steamy bowl of creamy tomato soup and a warm grilled cheese sandwich is a marriage made in heaven.

2 tablespoons olive oil

½ cup finely diced yellow onion (1 small onion)

4 cloves garlic, minced

teaspoon crushed red pepper flakes

2 cans (28-ounce) whole tomatoes with juice

2 teaspoons dried oregano

½ teaspoon dried thyme

1 tablespoon granulated sugar

4 cups chicken stock

½ cup heavy cream

Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, and red pepper flakes, and cook, stirring, until the onions are soft, about 5 minutes.

Add the whole tomatoes, breaking them up with a spoon or fork. Add the oregano, thyme, an
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This is why it is so important to tinker with your diet to discover what works for you in your life. Be aware of those foods that you react poorly to or those you don’t care for, and keep them off your list. Make your own food matrix of the protein, carbs and fats that you like, and use those frequently!

LIVING THE PALEO LIFESTYLE

We don’t claim to be 100 percent Paleo all the time (dark chocolate is clearly not Paleo, nor is wine or tequila, and we sometimes indulge in those things), but we also don’t go and chow down on gluten-filled doughnuts on the weekend. We are conscientious in our choices, and if and when we do go off the Paleo reservation, we own our choices and know such deviations might not make our stomachs feel great. This last statement speaks most clearly about what eating Paleo truly is…a conscious awareness that the things we put in our body have either a positive or negative impact on our health. Simply put, as our friends Dallas and Melissa Hartwig at Whole9 say, “There are no neutral foods.”

Another deeply ingrained aspect of the Paleo lifestyle has to do with the relationship between our community and our food. You have already read, in several places, that we want you to buy as much of your food locally as possible. The connection between our community and the food we eat is something that has gradually deteriorated since the introduction of the supermarket in the early 1900s. But even back then many folks were still growing a substantial portion of their food. It was also much more common for the local grocery to be supplied by local farmers. It is our hope that we can begin to reconnect folks with a dying breed of amazing people—the American farmer. Supporting your local agriculture will reduce the environmental footprint of food transportation, will bring down the cost of these nutrient-dense foods for all consumers and will pour more money into your local economy…just to name a few benefits.

Don’t get us wrong. We love the supermarket. We appreciate that some large chains are giving local produce a greater presence in their stores. Convenience is a reality today. With that in mind, remember, what you demand from your local grocery store is exactly what they will provide, or as noted in the documentary film Food, Inc., every time we run an item past the supermarket scanner, we are casting our vote…for local or not, organic or not, processed or not.

Another endeavor we encourage everyone to try is planting a garden. Even the smallest of windowsill plants can yield delicious herbs all year round. Taking a small step toward sustainability will most likely save you money and most certainly give you a greater sense of being (not to mention tastier herbs!).

HERE’S A TIP: Rosemary will grow almost anywhere. Add a planter of thyme, basil, mint, parsley and oregano, and you have countless fresh options available to you for your next culinary adventure.

PALEO RESOURCES

There is a wealth of resources online to help you in your Paleo journey and better explain the why of eating and living this way. Truth be told, very often these folks have spent much of their lives researching these topics and are indeed experts in the field. Here are just a few places to start for information on the Paleo, or Primal, lifestyle:

RobbWolf.com: Robb Wolf is the New York Times bestselling author of The Paleo Solution. Robb’s site offers forums, podcasts, guides to getting started and more, and is pretty much our go-to for Paleo resources and information. He has close to two hundred podcasts, covering everything from caloric restriction to Olympic weight lifting to pregnancy. There is pretty much no stone left unturned on Robb’s site. Oh, and Robb got us started on this whole Paleo thing to begin with, so we might be only slightly biased.

MarksDailyApple.com: Mark Sisson is an author, athlete and all-around pretty incredible leader in the ancestral health community, and this is his website. Mark has published quite a few books on the Primal lifestyle, and they include not just commentary on what to eat (and how to cook it), but also considerations about sleep, play and life in general. Pretty sure we want to be like Mark when we grow up!

ThePaleoDiet.com: On this site, you’ll find information from Dr. Loren Cordain—arguably one of the world’s leading experts on the “Stone Age diet” in today’s world. His website includes a significant number of links to published research concerning the Paleo lifestyle, and you’ll also find links to the many books he’s published on the topic.

Whole9Life.com: Dallas and Melissa Hartwig, authors of the New York Times bestselling book It Starts with Food and creators of the popular Whole30 program, run this popular website. Their blog posts, forums and workshops and the Whole30 community have helped thousands of people reframe their relationships with fo
[397-g]) can whole berry cranberry sauce, divided

2 tbsp (30 ml) balsamic vinegar

2 tsp (4 g) orange zest

2 tbsp (19 g) cornstarch

Heat the oil in a pan over medium-high heat.

Salt and pepper both sides of the pork roast. Sear the meat on all sides, 2 to 3 minutes each side, and place it in a 6-quart (6-L) slow cooker.

In the pan you used to sear the pork, add the onions, chicken broth and half the can of whole berry cranberry sauce. Stir to mix. Add the balsamic vinegar and orange zest, and pour the sauce over the pork loin.

Cook on high for 4 hours for a sliceable roast or on low for 8 hours to shred the roast.

During the last 30 minutes, remove ½ cup (118 ml) of the juice and add the cornstarch to it. Mix it to dissolve the cornstarch, and then add it back to the slow cooker. Stir to combine, and then allow it to thicken.

Remove the pork loin, cover it with foil and let it rest for 15 minutes.

Add the remaining cranberry sauce to the juices in the slow cooker and stir to combine. If the sauce hasn’t thickened enough, add it to a saucepan on the stovetop and bring it to a boil. Reduce the heat and allow it to simmer and thicken, 1 to 2 minutes.

Serve the roast sliced with sauce drizzled over the top.

RED PEPPER AND GREEN BEAN CASSEROLE

Green beans and red pepper make a perfect, colorful and festive combination for Christmas. The beans are garnished with sliced almonds for some added crunch and Parmesan cheese for additional flavor.

SERVES 8 TO 10

2 lb (900 g) frozen cut green beans

1 (10.75-oz [298-g]) can cream of chicken soup

¼ cup (60 ml) whole milk

1 cup (120 g) Monterey Jack cheese

½ tsp onion powder

½ tsp garlic powder

1 tbsp (15 ml) Worcestershire sauce

1 red pepper, diced

½ cup (46 g) toasted sliced almonds, for garnish

½ cup (90 g) freshly grated Parmesan cheese, for garnish

Place the frozen green beans into a 6-quart (6-L) slow cooker.

Combine the soup, milk, Monterey Jack cheese, onion powder, garlic powder, Worcestershire sauce and red pepper, and pour it over the beans.

Cook on low for 5 hours or on high for 2 to 3 hours. Remove the lid during the last 30 minutes to help the gravy thicken up.

Garnish with sliced almonds and Parmesan cheese.

ROASTED GARLIC AND HERB MASHED POTATOES

My husband loves his mashed potatoes. I think they are too much work, all that peeling! This recipe is the perfect compromise for us and keeps my husband happy. No peeling required, and the addition of roasted garlic dresses up these potatoes.

SERVES 8

2 lb (907 g) red potatoes, quartered

1 tsp oregano or Italian seasoning

1 tsp salt

½ tsp pepper

1 head Roasted Garlic

½ cup (118 ml) chicken broth

¼ cup (57 g) butter

⅓ cup (78 ml) milk or cream

Spray the inside of a 6-quart (6-L) slow cooker with cooking spray

Add the potatoes, seasonings, roasted garlic and chicken broth, and cook on low for 3 hours or on high for 1 to 1½ hours.

Use a hand mixer to blend the potatoes.

Add the butter and milk slowly, a little at a time. You may not need the full amount of milk, or you may need additional milk to get the consistency of the potatoes you prefer.

Add more seasonings if needed.

Keep the potatoes warm in the slow cooker until you are ready to serve.

ROASTED GARLIC

Roasting garlic in a slow cooker is a breeze. I like to do a big batch and then refrigerate or freeze what I don’t need right away. Roasted Garlic is the perfect addition to so many different dishes, including Roasted Garlic Artichoke Dip and Roasted Garlic and Herb Mashed Potatoes. Once you have it on hand, you will find all kinds of dishes to add it to. I also love to spread it on a fresh baguette!

SERVES 4 TO 5

4 to 5 heads of garlic

2 to 3 tbsp (30 to 44 ml) olive oil

Slice the top off a head of garlic so that the cloves are exposed.

Coat the bottom of a 6-quart (6-L) slow cooker with olive oil, and add the garlic cut side down.

Cook on low for about 4 hours. The garlic will brown slightly and become very soft.

Squeeze the head of garlic to get the garlic out.

TERIYAKI GLAZED BRUSSELS SPROUTS

I fell in love with these Brussels sprouts when I ate a similar version at a local restaurant here in Portland. I knew I had to immediately go home and figure out how to recreate them. The sweetness of the sauce is a perfect match for the Brussels sprouts, and the slow, even cooking of the slow cooker is the perfect way to get them tender.

SERVES 6 TO 8

1½ lb (680 g) Brussels sprouts, trimmed and cut in half lengthwise

2 tbsp (30 ml) olive oil

½ tsp salt

½ tsp pepper

¼ cup (59 ml) soy sauce

¼ cup (55 g) packed brown sugar

1 tbsp (15 ml) rice vinegar

½ tsp fresh ginger, minced

Place the Brussels sprouts in a 6-quart

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