Martha Stewart’s Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies: A Cookbook
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Cook it slow, cook it smart
Leave it to the experts at Martha Stewart to figure out the best ways to use this favorite appliance. The 110 recipes in this book make the most of the slow cooker’s assets (low heat, hands-off cooking), while also uncovering its hidden potential. Readers will find that they can not only braise cuts of meat until meltingly tender and let soups and stews simmer away untended, but also gently poach fish, cook up creamy scalloped potatoes, and bake a perfect cheesecake. This book has everything home cooks need to maximize flavor and make life a whole lot easier.
From the Publisher
Beef and Black Bean Chili
True Texas chili is widely recognized as a bowl of beef chuck -that has been seasoned with dried chiles, tomatoes, and spices and simmered until it’s meltingly tender. Beans, if included at all, are most often pintos. This recipe swaps in black beans for variety and chili powder (a mix of ground chiles and spices such as oregano and cumin) for convenience.
Recipe | Serves 4
Place beans in a bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
Preheat a 5 to 6 quart slow cooker.
Add beans. Add beef, tomato puree, onion (reserve 1 tablespoon for garnish), garlic, chili powder, the hot water, 2 teaspoons salt, and ½ teaspoon pepper and stir to combine. Cover and cook on high until chili has thickened and beans are tender, 6 hours (or on low for 8 hours).
Serve with sour cream, reserved onion, jalapeño, avocado, and cheese.
Ingredients 1 cup dried black beans, picked over and rinsed 1 pound beef chuck, cut into -¾–inch chunks 1 can (15 ounces) tomato puree 1 red onion, finely chopped 2 garlic cloves, minced 3 tablespoons chili powder 2 cups hot water Coarse salt and freshly ground pepper Sour cream, diced jalapeño, chopped avocado, and grated cheddar cheese or crumbled queso fresco, for serving
Chicken Chili Tacos
Winter Squash with Shallots and Dates
Cinnamon Buns
Publisher : Clarkson Potter
Publication date : August 29, 2017
Language : English
Print length : 272 pages
ISBN-10 : 0307954684
ISBN-13 : 978-0307954688
Item Weight : 1.79 pounds
Dimensions : 7.47 x 0.73 x 9.1 inches
Customers say
Customers find the cookbook’s recipes take slow cooking to a new level of cuisine, with beautiful photos and easy-to-follow instructions. The book delivers great results, with one customer highlighting the Dal Tadka recipe, and customers appreciate its interesting ideas. While many ingredients are commonly found, some customers find them impractical to use.
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