Set your slow cooker in the morning and come home to inspired stews and more.
Cider Pork Roast with Apple-Thyme Gravy
Delicious with cheesy mashed potatoes and a green salad, this dish is special enough for guests, but homey enough for Sunday dinners with the family.
Yield: Serves 6 to 8
Total: 7 Hours, 30 Minutes
Ingredients
1 boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this)
1 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil
1 1/2 cups apple cider
1/3 cup Calvados or other apple brandy
1 tablespoon plus 1 tsp. finely chopped fresh thyme leaves, divided, plus sprigs for garnish
1 teaspoon pepper
4 Gala apples, peeled, cored, and sliced; divided
3 tablespoons butter, divided
1 tablespoon flour
Preparation
1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.
2. Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.
3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a gravy boat.
4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.
Nutritional Information
Amount per serving
Calories: 442
Calories from fat: 36%
Protein: 37g
Fat: 18g
Saturated fat: 7.2g
Carbohydrate: 17g
Fiber: 2.2g
Sodium: 445mg
Cholesterol: 131mg
25 winter roasts
Flageolet Beans with Rosemary and Thyme
Make a big pot of this easy vegetarian dish for a hassle-free dinner or side. There's no need to soak the beans beforehand; they cook up tender straight from the package.
Yield: Serves 4 (8 or 9 as a side)
Total: 4 Hours, 45 Minutes
Ingredients
12 ounces dried flageolet beans
6 garlic cloves, peeled
2 teaspoons kosher salt
2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
2 carrots, peeled and cut into 1/2-in. slices on a diagonal
About 2 tbsp. extra-virgin olive oil
1/4 cup roughly chopped flat-leaf parsley, divided
Preparation
1. Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.
2. Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.
Note: Nutritional analysis is per main-dish serving.
Nutritional Information
Amount per serving
Calories: 365
Calories from fat: 19%
Protein: 21g
Fat: 7.9g
Saturated fat: 1.2g
Carbohydrate: 56g
Fiber: 14g
Sodium: 787mg
Cholesterol: 0.0mg
Favorite soups and chowders
Lamb Shanks with Artichoke Caponata
First baking the lamb shanks then adding them to the slow cooker with the caponata ensures both a golden exterior and juicy, flavorful center.
Yield: Makes 4 servings
Ingredients
4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
Fresh-ground pepper
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
1 cup thinly sliced celery
1 box (8 oz.) frozen artichoke hearts
1 cup drained pitted calamata olives
1 tablespoon drained capers
1 teaspoon dried basil
1 can (14 1/2 oz.) diced tomatoes
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons cornstarch
2 tablespoons chopped parsley
Preparation
1. Rinse shanks, pat dry, and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper.
2. Bake shanks in a 450° oven until well browned, 20 to 30 minutes.
3. Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, olives, capers, and basil. Set shanks on vegetables in cooker. Add tomatoes with juice, vinegar, and any lamb juices from baking pan.
4. Cover and cook until lamb is very tender when pierced with a fork, 6 to 6 1/2 hours on low, 4 to 4 1/2 hours on high.
5. With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm. Skim and discard fat from cooking liquid. Turn cooker to high. In a small bowl, mix cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, about 10 minutes. Spoon sauce and vegetables over lamb, and sprinkle portions with parsley.
Nutritional Information
Amount per serving
Calories: 834
Calories from fat: 56%
Protein: 64g
Fat: 52g
Saturated fat: 20g
Carbohydrate: 25g
Fiber: 6.4g
Sodium: 1155mg
Cholesterol: 229mg
30 delicious ways with lamb
Slow-Braised Beef Stew with Mushrooms
Beef short ribs develop a rich, succulent flavor thanks to a combination of Asian flavors like soy sauce and ginger with red wine and zest of orange. Serve atop mashed potatoes for a satisfying comfort meal.
Yield: Makes 6 to 8 servings
Ingredients
4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions
Preparation
1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.
2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.
3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.
6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.
Note: Don't confuse beef short ribs with back ribs cut from the beef loin.
If you don't have a slow-cooker, put meat in a 2-inch-deep, 4- to 5-quart baking pan (about 9 by 13 in.); heat liquids and flavorings (step 2), pour over meat, and seal with foil. Bake in a 350° oven until meat is very tender when pierced, 2 1/2 to 3 hours. After 1 hour, check liquid and add water up to original level. Reseal pan with foil and return to oven; after 30 more minutes, check and adjust liquid level again. When meat is tender, continue with step 3; leave meat in pan, draining off liquid, or transfer to a casserole.
You can make this dish up to 2 days ahead; let cool, then cover and chill. Bake, covered, in a 350° oven until meat is hot, 20 to 25 minutes. Serve stew with hot cooked rice or mashed potatoes.
Nutritional Information
Amount per serving
Calories: 468
Calories from fat: 50%
Protein: 46g
Fat: 26g
Saturated fat: 12g
Carbohydrate: 10g
Fiber: 1.2g
Sodium: 450mg
Cholesterol: 142mg
More stews and chilis
Salsa Verde Braised Pork
Add a little rice to fill out the meal, or pile the pork and slaw on tortillas for a scrumptious south-of-the-border dinner.
Yield: Makes 6 servings
Total: 4 Hours
Ingredients
3 1/2 pounds bone-in pork shoulder (aka pork butt)
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 cup chopped fresh cilantro, plus some leaves
Salt
Preparation
1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
4. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
Note: Nutrition analysis is per serving.
Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Nutritional Information
Amount per serving
Calories: 571
Calories from fat: 63%
Protein: 36g
Fat: 40g
Saturated fat: 14g
Carbohydrate: 16g
Fiber: 0.8g
Sodium: 1101mg
Cholesterol: 147mg
Favorite pork recipes
Glazed Carrots with Green Olives
Garlic, green olives, thyme, and parsley turn everyday carrots into an elegant side dish.
Yield: 8 to 10 servings
Ingredients
2 pounds carrots, peeled
1/4 cup (1/8 lb.) butter or olive oil
2 cloves garlic, peeled and sliced
2 tablespoons chopped Italian parsley
1 cup picholine or green ripe olives (7 oz.), pitted
4 sprigs (4 in.) fresh thyme, rinsed
Salt and fresh-ground pepper
6 tablespoons whipping cream
Preparation
1. Cut carrots in half crosswise, then lengthwise into 1/2-inch-thick sticks. Put carrots and 2 tablespoons butter in an electric slow-cooker (4 1/2 qt. or larger) or a heavy 12-inch frying pan.
2. If using a slow-cooker, cover and set heat to high. Cook, stirring twice, until carrots are very tender when pierced, 2 to 3 hours. Drain. If using a heavy frying pan, set on a heat diffuser over a burner on low heat. Add 3 tablespoons water, cover with a round of cooking parchment and a tight-fitting lid, and follow cooking instructions for slow-cooker.
3. About 10 minutes before serving, melt remaining 2 tablespoons butter in an 11- to 12-inch frying pan over medium heat. Add garlic and parsley and stir until garlic softens, about 1 minute. Stir in carrots, olives, thyme, and salt and pepper to taste. Add cream, cover, and cook over medium-low heat until carrots are hot and cream is thickened and coats the carrots, 5 to 7 minutes. Pour into a serving dish.
Nutritional Information
Amount per serving
Calories: 123
Calories from fat: 71%
Protein: 1.3g
Fat: 9.7g
Saturated fat: 4.9g
Carbohydrate: 8.9g
Fiber: 3.1g
Sodium: 461mg
Cholesterol: 23mg
Hot Pastrami Sandwiches
When you're at L.A.'s Dodger Stadium, the best thing to order between innings is the piled-high Fairfax sandwich made by Canter's Deli. This is our version.
Yield: Makes 16 sandwich halves
Total: 1 Hour, 15 Minutes
Ingredients
2 pounds thinly sliced peppered pastrami
2 pounds thinly sliced corned beef
2 cups reduced-sodium beef broth
16 slices rye bread
8 slices Swiss cheese
1/2 cup Dijon mustard
About 3 cups coleslaw (homemade or from the deli)
Preparation
1. Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.
2. Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).
3. When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.
*If you don't have a slow-cooker, put the pastrami and corned beef with a little broth in a microwave-safe bowl, cover, and warm in a microwave oven.
Note: Nutritional analysis is per half-sandwich.
Nutritional Information
Amount per serving
Calories: 328
Calories from fat: 41%
Protein: 27g
Fat: 15g
Saturated fat: 6g
Carbohydrate: 19g
Fiber: 2.2g
Sodium: 1902mg
Cholesterol: 70mg
Merlot Pot Roast with Horseradish Smashed Potatoes
A mound of horseradish-laced mashed potatoes adds a little heat to this cold-weather classic.
Yield: Makes 6 to 8 servings
Ingredients
1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
Fresh-ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each), rinsed and peeled
1 onion (1/2 lb.), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
Horseradish smashed potatoes
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
Salt
Preparation
1. Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total.
2. Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.
3. Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.
4. With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.
5. With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horseradish smashed potatoes onto platter; sprinkle with parsley. Garnish platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.
Nutritional analysis per serving without potatoes.
Nutritional Information
Amount per serving
Calories: 314
Calories from fat: 40%
Protein: 34g
Fat: 14g
Saturated fat: 5.6g
Carbohydrate: 11g
Fiber: 2.3g
Sodium: 256mg
Cholesterol: 115mg
Turkey Thigh and Hominy Chili
Budget-friendly turkey thighs add loads of flavor without much fat, while sweet hominy and spicy jalapeño round out the taste of this southwest chili.
Yield: Makes 6 to 8 servings
Ingredients
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
6 cloves garlic, peeled and minced or pressed
1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper
Preparation
1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
Nutritional Information
Amount per serving
Calories: 209
Calories from fat: 21%
Protein: 22g
Fat: 4.8g
Saturated fat: 1.4g
Carbohydrate: 19g
Fiber: 3g
Sodium: 359mg
Cholesterol: 73mg
Spicy Shredded Beef
A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded cabbage, red onion, sliced tomato, cilantro, and sour cream.
Yield: Makes 6 to 8 servings
Ingredients
2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce, or 7 ounces spicy salsa
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ground dried New Mexico chile or regular chili powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth
Preparation
1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve. Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.
Nutritional Information
Amount per serving
Calories: 261
Calories from fat: 38%
Protein: 30g
Fat: 11g
Saturated fat: 4g
Carbohydrate: 10g
Fiber: 1.8g
Sodium: 1198mg
Cholesterol: 92mg
Braised Pork with Lemon and Sage
The traditional Italian method used for this dish is one of the most succulent ways to cook pork. Serve with polenta and a green salad.
Yield: Makes 6 servings
Ingredients
3 pounds boned pork shoulder roast, fat trimmed
2 tablespoons all-purpose flour
1 1/2 tablespoons kosher salt
2 teaspoons fresh-ground pepper
2 tablespoons olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 1/2 cups whole milk
1 teaspoon grated lemon peel
Preparation
1. Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10- to 12-inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).
2. Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.
3. Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.
4. Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.
Note: Nutritional analysis for sodium is N/A.
Nutritional Information
Amount per serving
Calories: 491
Calories from fat: 49%
Protein: 49g
Fat: 27g
Saturated fat: 9.7g
Carbohydrate: 9.8g
Fiber: 0.3g
Sodium: 0.0mg
Cholesterol: 172mg
Moroccan Vegetable Stew
Vegetable stew gets a boost from almonds, spices, and currants in this eastern-influenced meal. Pair with warm couscous and a spoonful of yogurt.
Yield: Makes 12 cups; 6 to 8 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt
Preparation
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.
3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.
Nutritional Information
Amount per serving
Calories: 292
Calories from fat: 43%
Protein: 10g
Fat: 14g
Saturated fat: 1.4g
Carbohydrate: 36g
Fiber: 8g
Sodium: 741mg
Cholesterol: 2.3mg
Caramel Pear and Cranberry Pudding Cake
Imagine ending a dinner party with a warm, gooey dessert that has caramelized edges, like upside-down cake. Then imagine putting it together in 10 minutes and keeping your oven free while it cooks, and you've got the idea here.
Yield: Serves 6 to 8
Total: 2 Hours, 45 Minutes
Ingredients
Cooking-oil spray
2/3 cup good-quality caramel sauce, warmed
2 ripe Bartlett pears, peeled, cored, and sliced
3/4 cup cranberries
1 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 tablespoons butter, melted
Crème fraîche
Preparation
1. Coat the cooking insert of a 5- to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.
2. Whisk together flour, sugar, salt, baking powder, milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.
3. Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2 1/4 hours on low.
4. Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with crème fraîche.
*You can use a 4-qt. slow-cooker, but may need to increase the cooking time.
Nutritional Information
Amount per serving
Calories: 179
Calories from fat: 22%
Protein: 3.1g
Fat: 4.4g
Saturated fat: 2.6g
Carbohydrate: 33g
Fiber: 2.2g
Sodium: 243mg
Cholesterol: 12mg
Mulled Pomegranate Red Wine Punch
When your stove is full, use a slow-cooker to simmer this tangy, aromatic mulled wine, and let guests serve themselves.
Yield: 7 1/2 cups (serving size: 1 cup)
Total: 2 Hours
Ingredients
1 qt. pomegranate juice
1 bottle (750 ml.) fruity red wine, such as Zinfandel
2 cinnamon sticks (each 2 1/2 in. long)
6 cardamom pods
1/4 cup honey
Preparation
Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.
Nutritional Information
Amount per serving
Calories: 201
Calories from fat: 0.0%
Protein: 0.7g
Fat: 0.1g
Saturated fat: 0.0g
Carbohydrate: 32g
Fiber: 0.0g
Sodium: 17mg
Cholesterol: 0.0mg
