Slow Cooker: These meals will cook while you work

Slow cooker by "Crockpot"

Slow Cooker: These meals will cook while you work

Why not give October a big hearty welcome by pulling out one of the best kitchen appliances of all time — the slow cooker?

One of my favorite recipe test weeks is when a new slow-cooker cookbook hits the market. I know the results are going to be good. This week’s meals were adapted from “Slow Cooker Revolution” ($26.95, America’s Test Kitchen).

The book produced some winners that are cut-out-and-keep worthy. This week’s favorites were obvious: the Easy Barbecue Ribs, which come with an insurance policy for tenderness, and the Fiery Hot Wings, which won over the teenager who’s a skeptic when the slow cooker graces the kitchen countertop.

Bachelor Beef Stew

Serves 6
2 cups frozen chopped onions
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 1/2 teaspoons garlic powder
2 teaspoons minced fresh thyme
2 cups low-sodium beef broth
8 ounces baby carrots
1/4 cup soy sauce
2 tablespoons Minute tapioca
2 bay leaves
3 pounds steak tips
Salt and pepper

1 pound roasted potatoes, steak fries or French fries
1 cup frozen peas
1. Microwave onion, tomato paste, oil, garlic powder and thyme in bowl, stirring occasionally, 5 minutes; transfer to slow cooker.
2. Stir in broth, carrots, soy sauce, tapioca and bay leaves. Season beef with salt and pepper and nestle into slow cooker. Cook 9 to 11 hours on low or 5 to 7 hours on high.
3. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Microwave potatoes with remaining oil until warm. Stir potatoes and peas into stew and let warm through, about 5 minutes. Serve.

Comments
Taste: 4; prep: 5. Prepare in 5 to 11 hours; hands-on 15 minutes. Hint: Use potatoes, not fries.
Nutrition
Per serving: 449 calories; 14.9 g. fat; 678 mg. sodium; 4.2 g. fiber; 53.3 g. protein.

Kimchi Braised Chicken Thighs

Serves 6
1 cup low-sodium chicken broth
4 scallions, white and green parts separated, sliced thin
6 garlic cloves, minced
2 tablespoons Minute tapioca
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 teaspoon minced or grated fresh ginger
12 (6 ounces each) bone-in chicken thighs, skin removed, trimmed
2 cups cabbage kimchi, drained

1. Stir broth, scallion whites, garlic, tapioca, soy sauce, sugar, sesame oil and ginger into slow cooker. Season chicken with salt and pepper, and nestle into slow cooker. Cook until chicken is tender, 4-6 hours on low.
2. Stir in kimchi, and cook on high until tender, 30 minutes. Transfer chicken and cabbage to serving platter, cover with foil. After 5 minutes, skim surface fat of braising liquid. Spoon 1 cup over chicken, sprinkle with scallion greens, and serve with remaining sauce.
Comments
Taste: 4; prep; 5. Prepare in 4 to 6 hours; hands-on 10 minutes. Kimchi — found in Asian markets — is a fermented condiment made from cabbage. Serve over rice.
Nutrition
Per serving: 162 calories; 5.8 g. fat; 575.4 mg. sodium; 2.4 g. fiber; 18.2 g. protein.
Easy

Barbecue Ribs
Serves 8
3 tablespoons sweet paprika
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Salt and pepper
6 pounds pork baby back ribs
3 cups barbecue sauce
Vegetable oil spray

1. Mix paprika, brown sugar, cayenne, 1 tablespoon salt and 1 tablespoon pepper together, then rub mixture over ribs. Arrange ribs upright in slow cooker with meaty sides facing out. Pour sauce over ribs; cook 6 to 8 hours on low.
2. Position oven rack 10 inches from broiler element, and heat broiler. Place vegetable oil-sprayed wire rack on aluminum foil-lined baking sheet. Carefully transfer ribs, meat side down, to rack, and cover with foil.
3. Skim fat from braising liquid, strain into medium saucepan, and simmer 15 to 20 minutes until thickened. Season with salt and pepper.
4. Brush ribs with some sauce and broil until beginning to brown, 2 to 4 minutes. Flip and repeat. Transfer ribs to a cutting board, cover with foil, let rest for 10 minutes. Serve with extra sauce.
Comments
Taste: 5; prep: 5. Prepare in 6 to 8 hours; hands-on 20 minutes. Super tender. No need to remove membrane — it’s necessary to keep ribs from falling totally apart.
Nutrition
Per serving: 923 calories; 56.1 g. fat; 892 mg. sodium; 38.7 g. carbs; 1.4 g. fiber; 65.2 g. protein.

Fiery Hot Wings
Serves 6
6 tablespoons unsalted butter
1 cup hot sauce
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon sweet paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
Salt and pepper

4 pounds chicken wings, wingtips discarded and wings split
Vegetable oil spray
1. Melt butter in a saucepan. Whisk in hot sauce, 4 teaspoons sugar and vinegar. Transfer 1/2 cup to slow cooker, reserve remaining.
2. Mix paprika, chili powder, remaining sugar, cayenne, 1 teaspoon salt and 1 teaspoon pepper together, then rub evenly over wings; transfer to slow cooker. Cook about 4 hours on low.
3. Heat broiler. Place vegetable oil-sprayed wire rack on aluminum foil-lined baking sheet. Transfer chicken to rack; discard liquid. Brush chicken with half of reserved sauce, and broil 10 to 15 minutes. Flip and repeat. Serve.
Comments
Taste: 5; prep: 5. Prepare in 4 1/2 hours; hands-on 10 minutes. Juicy, tender meat with a crisp coating.
Nutrition
Per serving: 802 calories; 51 g. fat; 1,033 mg. sodium; 6.4 g. carbs; 0.9 g. fiber; 56.1 g. protein.

Curried Cauliflower Soup
Serves 8
1 onion, minced
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon minced or grated fresh ginger
5 cups low-sodium broth
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1/4 cup heavy cream
1 tablespoon minced fresh cilantro
Salt and pepper

1. Microwave onion, oil, curry powder and ginger in a bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.
2. Stir broth and cauliflower into slow cooker. Cover and cook until cauliflower is tender, 4 to 6 hours on low.
3. Working in batches, puree soup in blender until smooth and transfer to large saucepan. Stir in cream; reheat soup over medium-low. Stir in cilantro, season with salt and pepper, and serve.
Comments
Taste: 4; prep: 4. Prepare in 6 hours; hands-on 15 minutes. A popular pairing of flavors in Indian cooking; reap flavorful rewards when you reheat the next day.
Nutrition
Per serving: 100 calories; 5.7 g. fat; 82.7 mg. sodium; 9.3 g. carbs; 2.7 g. fiber; 5.5 g. protein.
Joanie Fuson lives in Lawrence Township. Contact her [email protected].

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