This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
When Rival introduced the Crock-Pot nearly 40 years ago, it freed busy people from hours of dinner preparation.
That's because cooks could dump in a can of this and a can of that before heading off to work, and then when they got home dinner was ready.
But early slow cooker recipes were high in sodium and not always delicious. Over the past 10 years, slow cooking has changed significantly, explains Judith Finlayson, author of nine books, including six on slow cooking.
Finlayson has sold more then 425,000 copies of The 150 Best Slow Cooker recipes. The second edition of the popular cookbook was released in October and includes many of the original recipes, as well as 75 new offerings for fish and seafood, meat-free options and whole grains.
The new offerings better reflect today's food interests, she said during a recent telephone interview.Slow cooking "has evolved to become more sophisticated and upscale."
In her cookbook, Finlayson offers recipes such as Osso Buco with lemon gremolata and braised halibut.
Of course, the slow cooker is still a workhorse when it comes to everyday meals, and Finlayson also offers recipes for hot Italian meatball sandwiches and a tailgater's stew.
One thing hasn't changed about the slow cooker: it tenderizes cheaper cuts of meat.
"Cook away, all day, and all of that toughness melts away," says Finalyson, who has seven slow cookers of different sizes in her Toronto, Ontario, kitchen. Bigger versions are good for large cuts of meat and baking, she said, while smaller cookers can be used for puddings and polenta.
While slow cookers have come in and out of favor over the past four decades, they are especially relevant in today's economy. Finlayson terms them "the appliance for the recession." Besides working wonders with inexpensive cuts of meat, the appliance is cheap to operate, using the same amount of energy as a 100 watt light bulb.
Over the years, not only have the recipes improved, but the actual appliance has also evolved.
Slow cookers today now have computerized timing devices, allowing the appliance to be programmed to perform multiple functions. The timer can delay the start of cooking, or it can start cooking on "high" temperature and then switch to "low" and finally "warm."
Susan Coleman, who teaches cooking classes at the Sandy Library, has been using a slow cooker for nearly 25 years. Her all-time favorite slow cooker dish is pulled pork, but she is always trying new recipes. During a recent interview, she was in the process of attempting Chex mix.
"There is an amazing amount of things you can do that you wouldn't think you could do with a slow cooker," she said.
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Veal osso bucco with lemon gremolata
Veal
1 package (1/2-ounce/14 grams) dried porcini mushrooms
1 cup hot water
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 to 8 sliced veal shanks
1 tablespoon olive oil
1 tablespoon butter
3 leeks, white part only, cleaned and thinly sliced
2 carrots diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme or 2 sprigs fresh thyme
1/2 cup dry white wine
Lemon gremolata
1 cup finely chopped Italian flat-leaf parsley leaves
2 cloves garlic, minced
Zest of 1 lemon
In a heat-proof bowl, combine porcini mushrooms and hot water. Let stand for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
In a bowl, mix flour, salt and pepper. Lightly coat veal shanks with mixture, shaking off excess. Set remaining flour mixture aside.
In a large skillet, heat olive oil and butter over medium heat. Add veal, in batches, and cook until lightly browned on both sides, about 4 minutes per batch, adding more oil and butter, if necessary. Transfer to slow cooker stoneware.
Add leeks, carrots and celery to pan and stir well. Reduce heat to low, then cover and cook until vegetables are softened, about 10 minutes. Increase heat to medium. Add garlic, thyme and reserved mushrooms and cook, stirring, for 1 minute. Add reserved flour mixture, stir and cook for 1 minute. Add wine and reserved mushroom liquid and bring to a boil.
Pour mixture over veal, cover and cook on low 8 hours or on high for 4 hours, until veal is very tender.
For the gremolata, combine parsley, garlic and lemon zest in a small serving bowl and pass around the table, allowing guests to individually garnish.
Serve osso bucco topped with gremolata
Servings • 6 to 8
Source: "The 150 Best Slow Cooker Recipes" (Second edition), by Judith Finlayson
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Chicken tortilla soup
Soup
1 (28-ounce) can diced tomatoes with juice
1 (10- to 14-ounce) can green enchilada sauce
1 (4-ounce) can chopped green chilies
1 (4-ounce) can chopped jalapeno
2 medium-size yellow onions chopped
1 clove garlic, minced
3 tablespoons chopped cilantro
2 cups water
1 (14 1/2-ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon ground chili powder
Black pepper
1 bay leaf
3/4 teaspoon of oregano
1 1/2 pounds cooked and shredded chicken breasts
1 (10 ounce) can white shoe peg corn
Garnishes
Tortilla strips*
Chopped avocado
Sour cream
Shredded cheddar cheese
In a slow cooker, combine the first 14 ingredients (tomatoes through oregano). Cook on low for 6 hours or high temperature for 3 hours. Add shredded chicken and corn. Cook for one more hour. Ladle into bowls and serve with desired toppings.
*Brush fresh corn tortillas with olive oil and cut into strips. Toast in 350 degree oven for 10 or 15 minutes.
Servings • 5
Source: Barbara Breen
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Lentil soup
1 cup dried lentils
6 cups water or more to cover
1 teaspoon baking soda
5 slices bacon, finely chopped
1 cup chopped onion
1 cup chopped celery
1 cup diced carrots
1 clove garlic, minced
1 (8-ounce) can tomato sauce
1 cup chopped raw potatoes, optional
2 whole cloves
2 bay leaves
1 tablespoon salt
Dash of black or white peppers
1 cup cold water
4 cups beef broth
1/4 cup red wine vinegar
2 cups sliced Kielbasa sausage (or 1 whole commercial link)
1 cup thinly sliced leeks
Place dried lentils in a slow cooker and cover with six cups cold water and 1 teaspoon baking soda. Cook on low overnight. Chop vegetables and place in the refrigerator.
The next day, drain lentils and return to the pot.
Saute bacon in large skillet. Add chopped onion, celery, carrots, garlic and potatoes, if using. Cook 5 minutes, stirring twice. Put bacon, vegetables, garlic, spices, water and broth into the crockpot and cover tightly. Cook on low for 8 to 10 hours. Just before serving, add vinegar, leeks and sausage. Cover and cook 10 more minutes or until Kielbasa is warmed through.
Servings • 8 to 10
Source: Candace Jacobson
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Slow-cooked baked apples
6 large tart apples
2 teaspoons lemon juice
1/3 cup chopped pecans
1/4 cup chopped dried apricots
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Granola and caramel ice cream topping, optional
Core apples and peel top third of each; brush peeled portions with lemon juice. Place in a 6-quart slow cooker.
Combine the pecans, apricots, brown sugar, butter, cinnamon and nutmeg. Place a heaping tablespoonful of mixture in each apple. Pour 2 cups water around apples.
Cover and cook on low for 3 to 4 hours or until apples are tender. Serve with granola and caramel topping if desired.
Servings • 6
Source: Becky Baird
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Cajun barbecue pork steaks
1 1/2 pounds pork shoulder butt steaks (or use a pork shoulder butt roast, quartered)
Flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup barbecue sauce
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine 1/4 cup of flour and the salt and pepper in a shallow plate. Dredge the steaks in the flour until well-coated.
Warm oil in a pan over medium heat. When the oil just begins to smoke, add steaks and sear on both sides for about 1 minute. Place steaks in a slow cooker.
In a bowl, combine barbecue sauce, Cajun seasoning, garlic powder, and onion powder. Pour over steaks.
Cover slow cooker and cook on low 6 to 8 hours or until the meat is fork tender and falling off the bone.
Servings • 4
Source • 365daysofcrockpot.com —
Veal osso bucco with lemon gremolata
Veal
1 package (1/2-ounce/14 grams) dried porcini mushrooms
1 cup hot water
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 to 8 sliced veal shanks
1 tablespoon olive oil
1 tablespoon butter
3 leeks, white part only, cleaned and thinly sliced
2 carrots diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme or 2 sprigs fresh thyme
1/2 cup dry white wine
Lemon gremolata
1 cup finely chopped Italian flat-leaf parsley leaves
2 cloves garlic, minced
Zest of 1 lemon
In a heat-proof bowl, combine porcini mushrooms and hot water. Let stand for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
In a bowl, mix flour, salt and pepper. Lightly coat veal shanks with mixture, shaking off excess. Set remaining flour mixture aside.
In a large skillet, heat olive oil and butter over medium heat. Add veal, in batches, and cook until lightly browned on both sides, about 4 minutes per batch, adding more oil and butter, if necessary. Transfer to slow cooker stoneware.
Add leeks, carrots and celery to pan and stir well. Reduce heat to low, then cover and cook until vegetables are softened, about 10 minutes. Increase heat to medium. Add garlic, thyme and reserved mushrooms and cook, stirring, for 1 minute. Add reserved flour mixture, stir and cook for 1 minute. Add wine and reserved mushroom liquid and bring to a boil.
Pour mixture over veal, cover and cook on low 8 hours or on high for 4 hours, until veal is very tender.
For the gremolata, combine parsley, garlic and lemon zest in a small serving bowl and pass around the table, allowing guests to individually garnish.
Serve osso bucco topped with gremolata
Servings • 6 to 8
Source: "The 150 Best Slow Cooker Recipes" (Second edition), by Judith Finlayson —
Chicken tortilla soup
Soup
1 (28-ounce) can diced tomatoes with juice
1 (10- to 14-ounce) can green enchilada sauce
1 (4-ounce) can chopped green chilies
1 (4-ounce) can chopped jalapeno
2 medium-size yellow onions chopped
1 clove garlic, minced
3 tablespoons chopped cilantro
2 cups water
1 (14 1/2-ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon ground chili powder
Black pepper
1 bay leaf
3/4 teaspoon of oregano
1 1/2 pounds cooked and shredded chicken breasts
1 (10 ounce) can white shoe peg corn
Garnishes
Tortilla strips*
Chopped avocado
Sour cream
Shredded cheddar cheese
In a slow cooker, combine the first 14 ingredients (tomatoes through oregano). Cook on low for 6 hours or high temperature for 3 hours. Add shredded chicken and corn. Cook for one more hour. Ladle into bowls and serve with desired toppings.
*Brush fresh corn tortillas with olive oil and cut into strips. Toast in 350 degree oven for 10 or 15 minutes.
Servings • 5
Source: Barbara Breen —
Lentil soup
1 cup dried lentils
6 cups water or more to cover
1 teaspoon baking soda
5 slices bacon, finely chopped
1 cup chopped onion
1 cup chopped celery
1 cup diced carrots
1 clove garlic, minced
1 (8-ounce) can tomato sauce
1 cup chopped raw potatoes, optional
2 whole cloves
2 bay leaves
1 tablespoon salt
Dash of black or white peppers
1 cup cold water
4 cups beef broth
1/4 cup red wine vinegar
2 cups sliced Kielbasa sausage (or 1 whole commercial link)
1 cup thinly sliced leeks
Place dried lentils in a slow cooker and cover with six cups cold water and 1 teaspoon baking soda. Cook on low overnight. Chop vegetables and place in the refrigerator.
The next day, drain lentils and return to the pot.
Saute bacon in large skillet. Add chopped onion, celery, carrots, garlic and potatoes, if using. Cook 5 minutes, stirring twice. Put bacon, vegetables, garlic, spices, water and broth into the crockpot and cover tightly. Cook on low for 8 to 10 hours. Just before serving, add vinegar, leeks and sausage. Cover and cook 10 more minutes or until Kielbasa is warmed through.
Servings • 8 to 10
Source: Candace Jacobson —
Slow-cooked baked apples
6 large tart apples
2 teaspoons lemon juice
1/3 cup chopped pecans
1/4 cup chopped dried apricots
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Granola and caramel ice cream topping, optional
Core apples and peel top third of each; brush peeled portions with lemon juice. Place in a 6-quart slow cooker.
Combine the pecans, apricots, brown sugar, butter, cinnamon and nutmeg. Place a heaping tablespoonful of mixture in each apple. Pour 2 cups water around apples.
Cover and cook on low for 3 to 4 hours or until apples are tender. Serve with granola and caramel topping if desired.
Servings • 6
Source: Becky Baird