Now Offering Vegan,
Vegetarian & Gluten-Free Options
Slow cooker recipes.
S
low cookers are
experiencing a
renaissance of
sorts. New stylish cookers,
recipe updates, best-selling
cookbooks and nostalgia are
bringing back their appeal.
There are very few rules
when it comes to slow cook-
ing. You don't always have
to brown meats, although
browned meats often taste
and look better. You don't
need a lot of liquid to make
stews and other entree foods moist: As
the heat rises in slow cooked foods, the
steam created drips back into the slow
HEARTY VEAL STEW
Make this with beef for variety or
with lamb, substituting oregano for
the thyme.
3 lbs. veal stew meat cut into
11/2-inch chunks
salt and pepper to taste
% cup flour
1 /4 cup olive oil
2 cups chopped onions
1 cup 1-inch diced carrot chunks
2 cups 1-inch diced Yukon Gold
potatoes
i/2 cup chopped celery
2 cups sliced fresh mushrooms
1 cup frozen peas, thawed
1 cup dry white wine
4 cups chicken broth
1 bay leaf
2 Tbsp. dried parsley flakes
1 tsp. dried thyme
In a large bowl, season veal chunks
with the salt and pepper. Add flour, and
toss to coat the meat. Heat the oil in a
large skillet over medium-high heat.
Add the veal, and brown the meat on
all sides. Transfer the meat to the slow
cooker, and add remaining ingredients.
Stir well, and adjust heat to high. Cook
for 6 to 8 hours, stirring occasionally.
Adjust salt and pepper to taste, and
serve hot. Makes 6 to 8 servings.
RED LENTIL SOUP
Some people soak the lentils before
cooking them. I usually skip this step
and just throw them in dry.
2 Tbsp. olive oil
1 cup chopped onions
1 tsp. minced garlic
i/2 cup chopped celery
i/2 cup chopped carrots
i/2 cup chopped red bell pepper
1 cup dried red or green lentils,
rinsed and drained
8 cups water (or chicken or veg-
etable broth)
cooker so that even relatively
dry foods don't dry out.
On this week's menu are
some basic foods that will
make you feel warm all over.
Add or substitute ingredients
as personal preferences dic-
tate.
Any size slow cooker
will work (anything from a
31/2-quart and up). Or, if you
don't own a slow cooker, pre-
pare these dishes over a low
fire on top of your stove or in
a slow 300-degree oven. Just be sure to
use a tight-fitting lid, or cover your bak-
ing dish well with foil.
❑
1 15-oz. can diced tomatoes with
juice
1 tsp. ground cumin
1 bay leaf
salt and pepper to taste
plain yogurt (garnish)
hot red pepper sauce to taste
(optional)
Heat the oil in a large nonstick skil-
let over medium-high heat. Add the
onions, garlic, celery, carrots and bell
pepper, and cook stirring until the
vegetables are softened, about 5 min-
utes. Transfer the mixture to the crock
of a slow cooker, and add remaining
ingredients, except yogurt and pepper
sauce. Turn the soup to high, and cook
for 8 hours, stirring occasionally if
possible. Adjust seasonings, and serve
the soup hot with a dollop of plain
yogurt and hot sauce if desired. Makes
6 large servings.
FRUIT COMPOTE
Make this a day ahead, and reheat it on
low for a couple of hours before serv-
ing; it will taste like you just pulled it
out of the oven. Add some whipped
cream or ice cream, and you've got just
about the most perfect dessert ever.
nonstick cooking spray
6 cups peeled, cored and sliced
Golden Delicious apples
6 cups peeled, cored and sliced
pears
1 cup dried cherries
1 /2 cup sugar
1 Tbsp. grated orange peel
1 tsp. ground cinnamon
Spray the bowl of a slow cooker with
nonstick cooking spray. In a large bowl,
combine all ingredients, and toss well.
Place mixture in slow cooker, and cook
on high for 4 hours until the fruit is
bubbly. Serve warm with fresh whipped
cream or ice cream. Makes 12 servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
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February 27 • 2014
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