Cooker Slow Reviews / Pressure cooker Reviews

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cooker slow -Editorial Reviews

Back to school time is here.  We all know that can be a busy and expensive time for families.  With our economy currently not doing so good, stretching the food budget becomes especially important as money is being spent on school fees, clothing, athletic fees, even glasses for the children.  Here is a menu that is tasty, inexpensive, and easy for busy, working moms and others.

A Swiss Steak made in the crockpot or slowcooker is great for busy families.  It has beef, potatoes, carrots, and tomato so you have your meat and vegetables one dish.  Add a salad of Tangy Cucumbers and Onions for a dash of crunch and flavor.  For a quick and tasty dessert try our Mini Cherry Cheesecakes.

CROCKPOT SWISS STEAK DINNER

1 1/2 lbs beef round steak cut into 6 pieces

1/4 tsp salt

1/8 tsp black pepper

8 new red potatoes, scrubbed and cut into fourths

1 lb whole baby carrots

1 med onion, sliced

1 can diced Italian-style tomatoes, undrained

1 jar homestyle beef gravy

fresh parsley, chopped; optional

Spray a 12-inch non-stick skillet with cooking spray and heat over medium-high heat.  Sprinkle salt and pepper over beef pieces.  Cook meat 6-7 minutes, turning once, until browned.

Layer potatoes, carrots, onion and beef in 4 - 5 qt crockpot or slow cooker.  Mix tomatoes with gravy and spoon over meat in slow cooker.  Cover, and cook on low setting for about 8 hours or until meat and vegetables are tender.  Sprinkle each serving with chopped parsley, if desired.

Makes 6 servings.

This is a good recipe for diabetics as it has a great protein to carb ratio.  Per serving:  27 g protein and 20 g carbs.

TANGY CUCUMBER ONION SALAD

1 cup fat-free sour cream

2 tbsp cider vinegar

2 tbsp lemon juice

1/4 tsp salt

1/8 tsp pepper

3 large cucumbers, peeled and thinly sliced

1 small sweet onion, thinly sliced

In a large bowl, combine the sour cream, vinegar, lemon juice, salt and pepper.  Add cucumbers and onion and toss to coat.  Cover and refrigerate at least 1 hour before serving.  Use a slotted spoon for serving.

MINI CHERRY CHEESECAKES

1 pkg of 6 mini graham cracker pie shells

1 (1 oz) pkg instant sugar-free fat-free cheesecake pudding mix

12 tbsp no-sugar-added cherry pie filling

6 tbsp sugar-free whipped topping, optional

Prepare pudding mix according to package directions.  Fill mini pie shells about 2/3 full (this will leave some pudding left over). Top pudding with 2 tablespoons of pie filling per pie.  Refrigerate until serving time.  Top with a tablespoon of whipped topping if desired.

Variations:  Use 1 full-size pie shell to make a regular-size cheesecake.

Use different pie fillings to suit your taste.  Blueberry, peach, etc are also good.

Author: Linda Wilson

Cooker Slow

As we approach the fall season, it is a busy time for most of us.  It is especially busy for families as the kids go back to school.  With school comes homework, athletic practices, ballgames, and other activities.  It is also a time that is perfect for soups and chowders as the cool air settles over us.  It is also the perfect time to bring out the slowcookers and crockpots, making it easier for busy moms and dads to get dinner on the table.  If you are a regular reader of my articles, you know I promote family mealtime.  This is a recipe to make that easier for all.  Bean-Bacon Chowder is a perfect family recipe.

BEAN BACON CHOWDER

1 1/2 cups dried beans (I prefer navy for this), rinsed well

2 cups cold water

6 slices of thick cut bacon

1 med carrot, halve lengthwise then cut into 1-inch pieces

1 celery rib, chopped

1 medium onion, chopped

1 small turnip, cut into bite-sized pieces

1 tsp Italian seasoning mix

1/8 tsp freshly ground black pepper

1 can (48 oz) reduced-sodium chicken broth

1 cup milk

Soak beans in the cold water overnight.  Cook bacon in medium skillet over medium heat.  Drain well on paper toweling.  Crumble bacon.  In a slow cooker, combine the carrot, celery, onion, turnip, Italian seasonings, pepper, beans and bacon; stir to mix.  Pour broth over top.  Cover and cook on low 7 1/2 to 9 hours until beans are crisp tender.

Remove 2 cups of soup mixture into a food processor or blender.  Process until smooth then return to the slow cooker.  Add the milk, cover and heat on high for 10 minutes to heat through.

6 servings.  Per serving:  270 calories, 20 g protein, 39 g carbs

Author: Linda Wilson

Cooker Slow

Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You’ll find a basic time/temperature guide for converting recipes, some do’s and don’ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.

Liquids

Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice

When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans

It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.

Herbs and Spices

Ground herbs and spices tend to dissipate over long cooking times, so it’s best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk/Cheese

Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. “Healthy,” or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don’t generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups

Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.

For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Vegetables

Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1″ thick, and placed in the bottom of the pot, since they take longer to cook

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Author: Sunita Kaushal

Cooker Slow