Slow cooker recipes.

Austin American-Statesman - - FOOD MATTERS -

LEMON CHICKEN

You don’t have to use bone-in chicken for this dish, but bone-in is usu­ally less ex­pen­sive than bone­less, and you can make a stock with the left­over bones in the slow cooker. Just cover the bones with water, add a few pieces of car­rots, onions and cel­ery, and cook on low overnight. Use left­over chicken for an­other dish, such as stir­fried rice or soup. 2 large car­rots, cut into 1

inch chunks 1 onion, peeled and cut

into thick slices 4-5 lb. chicken (bone-in thighs or breasts, skin re­moved) Zest and juice of 1 lemon 1 Tbsp. olive oil 2 Tbsp. dried basil 2 Tbsp. dried oregano 2 tsp. gar­lic pow­der 1/2 tsp. salt 1/4 tsp. pep­per 2 pota­toes, cubed

(op­tional)

Place car­rots and onion in bot­tom of slow cooker, and put chicken on top of veg­eta­bles. Add the rest of the in­gre­di­ents to the slow cooker. Cover and cook for eight hours on low. Two hours be­fore serv­ing, place pota­toes, if us­ing, in slow cooker. Serve with fruit and salad and re­serve chicken bones for stock.

— Adapted from a recipe by Beth Rowan AFRICAN PEANUT STEW

This stew can be veg­e­tar­ian if you use water or a veg­etable broth for the liq­uid, and to really keep the cost down, you can cook dried garbanzo beans in the slow cooker the day be­fore in­stead of us­ing canned. 3 cloves gar­lic 2 cups cilantro, large stems re­moved 1 (14.5 oz.) can to­ma­toes, in­clud­ing liq­uid 1/2 cup peanut but­ter 1/2 cup chicken or veg­etable broth (or you can just use water) 1 Tbsp. cumin

SLOW COOKER TIPS • When you cook veg­eta­bles, such as onions and car­rots, for a long pe­riod of time, they add a lot of fla­vor to a dish but lose their tex­ture. Rowan rec­om­mends adding frozen veg­eta­bles just five or 10 min­utes be­fore serv­ing be­cause the heat from the dish will warm them up, but they’ll still have some crunch and plenty of fla­vor. • If you cook a whole pork shoul­der or chicken, you can shred the meat and then freeze in in­di­vid­ual por­tions or use leftovers in stir-fried rice, ta­cos, chili or soups. • Rowan’s hus­band, Rip, is a veg­e­tar­ian and lac­tose in­tol­er­ant, so she’ll of­ten pre­pare most of a dish with­out meat and dairy and then re­move a por­tion for him be­fore adding any in­gre­di­ents that aren’t in his diet. 1 1/2 tsp. cin­na­mon 1/2 tsp. cayenne pep­per (op­tional) 1/2 tsp. salt 3 lb. sweet pota­toes, cut into large chunks and peeled, if de­sired 1 can garbanzo beans, drained and rinsed 1/2 bag frozen green beans Left­over lemon chicken (op­tional) Chopped cilantro and squeeze of lemon juice, for gar­nish

In a blender, puree gar­lic, cilantro, to­ma­toes, peanut but­ter, broth, spices and salt. (If you don’t have a blender, you can finely chop the in­gre­di­ents in­stead.) Place sweet pota­toes and beans in the slow cooker and pour the pureed or chopped in­gre­di­ents on top. Cover and cook on low for six to eight hours. Fif­teen min­utes be­fore serv­ing, add frozen green beans and chicken, if us­ing. Gar­nish with chopped cilantro and a squeeze of lemon juice, and serve over rice.

— Adapted from a recipe by Beth Rowan

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