Hearty Slow Cooker recipes 1
Introduction Crock pot cooking, or slow cooking lends itself to blending such varied ingredients as vegetables, greens, beans, legumes grains, meat, wine, various broth water and many more. Slow cooking, regard less of the cooker used is q century old method of food preparation in an enclosed earthenware container. In this manner food can be kept simmering at the lowest possible temperature for a very long time. It allows for letting your meal cook for hours and serve right out of the cooker. Slow cooking delivers simple hearty but sumptuous meals right from the oven to the table. Particularly for vegetables and legumes it delivers unsurpassed f lavor, while protecting nutritional value. Recipes Soups Broccoli-Garlic Soup... 5 French Onion Soup... 6 Winter Tomato Soup... 7 White Bean & Kale Soup... 8 Side Dishes Cauliflower, Carrots, & Zucchini...10 Beets, Potatoes, Garlic & Thyme...11 Fennel with Feta & Dill...12 Bok Choy with Sesame Seeds...13 Main Dishes Stuffed Bell Peppers...15 Corned Beef & Cabbage...16 Hot Potato Salad...17 Vegetarian Chili...18 2
The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted the seed that would blossom into today s Grimmway Farms. Ten years later, the brothers moved north to Kern County, where the family business took root and prospered from their dedication to product quality and customer service. For more than 45 years, our commitment to that promise continues to be upheld as a top priority. Grimmway Farms dedication to consistent quality and dependable service has made us the global leader in our industry. Grimmway Farms has grown to become not only one of the largest growers, producers and shippers of carrots in the world but also a leading supplier of organic produce, potatoes and carrot juice concentrate. Early on, Grimmway Farms ventured into organic farming methods, desiring to be good stewards of the environment and to deliver high quality, fresh produce to its customers. To address the growing demand for organic produce, Grimmway Farms acquired Cal-Organic Farms in 2001, a pioneer organic produce company growing more than 65 different organic fruit and vegetable items year-round. In 2014, TRUE Organic Juice was developed utilizing Cal-Organic vegetable juices and a blend of organic fruit juices to provide a unique organic option to the super premium juice category. As the size and scope of Grimmway grows, the Grimm family continues to remain deeply committed to providing healthy products to the marketplace. This enduring legacy has been passed on to all members of the Grimmway Team. Our Grimmway employees are committed to staying true to our founding philosophies: provide good value and conduct business with integrity. Together, Grimmway Farms strives to be dedicated caretakers of the land and a dependable source for quality conventional and organic produce. 3
soups 4
broccoli-garlic soup Ingred ient s 3 lb broccoli ½ cup extra-virgin olive oil 8 cloves garlic 2 tsp. fresh thyme 6 cups vegetable stock ¼ cup dry white wine 2 tbsp. lemon juice 2 tsp. kosher salt, to taste 1 tsp. black pepper, freshly ground, to taste French bread, for serving Parmesan cheese, for serving Direc t ions 1. Cut florets from the broccoli and chop them. Trim off the tough bottom 2-inches of the stem, peel the stem and thinly slice. 2. Combine broccoli, olive oil, sliced garlic, thyme leaves, stock, wine and lemon juice in the slow cooker. Cover and cook on low for 5 to 6 hours. 3. Purée soup with an immersion blender. Purée smooth or leave chunky pieces, if desired. Season to taste with salt and pepper. 4. Serve in bowls, with toasted French bread and freshly grated parmesan cheese (optional). 5
french onion soup Ingred ient s 6 large yellow onions 3 tbsp. extra-virgin olive oil, plus extra 14 oz chicken stock 10 oz beef stock 2 tbsp. Marsala wine 6 slices French bread 8 oz Gruyere cheese, sliced Direc t ions 1. Peel and thinly slice onions by hand or in a food processor. Put in slow cooker and toss with olive oil. 2. Cover and cook on LOW for 8 to 10 hours, stir, when possible, until onions are caramelized. 6 3. Add stock and wine. Cover and cook on HIGH until hot, about 20 minutes. 4. While soup is cooking, preheat oven to 400oF. Brush bread slices with olive oil and place on baking sheet. Bake until golden, about 10 minutes. Set aside. 5. Ladle soup into ovenproof bowls, placed on a baking sheet. Top each bowl with a toasted bread slice and a slice of cheese. 6. Place soup bowls about 4-inches below broiler in oven. Broil until cheese is melted, about 2 minutes. Serve hot.
winter tomato soup Ingred ient s 2 medium yellow onions ½ cup unsalted butter 28 oz crushed tomatoes, Italian style ½ cup vermouth, or dry white wine 1 tbsp. sugar 1 tsp. tarragon 2 tsp. kosher salt, to taste 1 tsp. black pepper, freshly ground, to taste Sour cream, for serving Fresh basil, for garnish Direc t ions 7 1. Peel and chop the onions. Melt the butter in a large skillet over medium heat. Add onions and cook, stirring, until golden, about 15 minutes. 2. Combine tomatoes, vermouth, sugar, and tarragon in the slow cooker. Add the onions and butter, scraping out the pan. 3. Cover and cook on low for 5 to 6 hours. 4. Purée with an immersion blender. Season to taste with salt and pepper. 5. Ladle the hot soup into bowl and garnish with a spoonful of cold sour cream and a fresh basil leaf.
white bean & kale soup Ingred ient s 15 oz cannellini beans, canned 42 oz vegetable stock 15 oz tomato puree ½ cup converted rice 2 tsp. basil 1 medium yellow onion 2 cloves garlic 1 ½ tsp. kosher salt, to taste 1 tsp. black pepper, freshly ground, to taste 1 lb kale 6 scallions Parmesan cheese, freshly grated, for serving Direc t ions 8 1. Rinse and drain cannellini beans. 2. Combine beans, vegetable stock, tomato purée, rice and basil in the slow cooker. 3. Finely chop peeled onion and garlic and add to cooker. Season to taste with salt and pepper and stir to blend. 4. Cover and cook on low for 5-7 hours. 5. Remove tough stems from kale and cut into ribbons. Thinly slice scallions. Add kale and scallions to cooker and cook on low until kale is tender, about 20 minutes. 6. Ladle soup into bowls and serve hot with Parmesan cheese and a drizzle of olive oil.
9 side dishes
cauliflower, carrots & zucchini Ingred ient s 1 tsp. olive oil 1 small yellow onion, diced 2 medium carrots, peeled and diced 2 medium zucchini, large julienne 1 medium head of cauliflower, cut into bite-sized florets 1 inch piece ginger, peeled and grated (about 1 tbsp.) 3 garlic cloves, minced 1 ½ cup vegetable stock 2 tsp. kosher salt ½ tsp. black pepper ½ tsp. curry powder, optional 1/8 tsp. cayenne pepper, optional Direc t ions 1. Turn the slow cooker to high. 2. Add all of the ingredients to the slow cooker and season with spices. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 2 hours on high. 3. Check the vegetables after 2 hours and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and serve warm. 10
beets, potatoes, garlic & thyme I ngred ient s D irec t ions 3 to 4 medium potatoes, peeled and diced 1. Turn the slow cooker to high. 3 medium beets, peeled and halved (or kept whole) 2. Add all of the ingredients to the slow cooker and season well. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 1 hour on high. 10-12 cloves garlic 1 cup pearl onions (walnut-size), peeled 5 stems fresh thyme 2-1/2 tbsp. melted unsalted butter 3. Check the vegetables after 1 hour and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and serve warm. 1-1/2 tbsp. vegetable oil 1/2 cup vegetable stock 3 tsp. salt 1 tsp. freshly ground black pepper 11
leeks with feta & dill Ingred ient s 4-5 leeks, washed and sliced in half 1 clove garlic, minced 2 tbsp. olive oil ¼ cup vegetable stock 1 tsp. salt ¼ tsp. freshly ground black pepper 3 tbsp. feta, crumbled for garnish 1 stem fresh dill, for garnish Direc t ions 1. Turn the slow cooker to high. 2. Add all of the ingredients to the slow cooker except for the feta and dill and season well. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 30 minutes on high. 3. Check the vegetables after 30 minutes and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and serve warm garnished with some crumbled feta and fresh dill. 12
bok choy with sesame seeds I ngred ient s 2-4 baby bok choy D irec t ions 1 clove garlic, minced 1. Wash and cut the ends off the baby bok choy and then cut each bunch in half. 2 tbsp. olive oil 2. Turn the slow cooker to high. 1 tbsp. soy sauce (or tamari for gluten free) 2 tsp. sesame oil 1/4 cup vegetable stock 3 tsp. sesame seeds, for garnish 3. Add all of the ingredients except for the sesame seeds to the slow cooker. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 30 minutes on high. 4. Check the vegetables after 30 minutes and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and sprinkle with sesame seeds. 13
main dishes 14
stuffed bell peppers Ingred ient s 2 medium yellow onions 2 tbsp. extra-virgin olive oil 28 oz canned tomatoes, drained 2 tbsp. fresh mint ¾ tsp. kosher salt, plus extra ¼ tsp. black pepper, freshly ground, plus extra 1 lb ground beef, lean 1 ½ cups white rice, cooked 2 tbsp. parsley 2 green bell peppers 2 red bell peppers 2 yellow bell peppers Direc t ions 1. Chop onions. In a large skillet, heat oil over medium-high heat. Add half the onions and cook, stirring, until softened, about 5 minutes. 2. Add tomatoes, bring to boil, and stir. Cook until slightly thickened, about 5 minutes. Mince the mint and add half to the skillet. Season to taste with salt and pepper. Pour into the slow cooker. 3. Add ground beef and remaining onion to the skillet. Cook over medium heat, breaking up the meat, about 5 minutes. Remove from heat. Drain any excess fat. 4. Stir in the rice, the remaining mint, and minced parsley. Add ¾ teaspoon of salt and ¼ teaspoon of pepper, or to taste. 5. Slice the tops from the bell peppers, 1-inch below the stems. Reserve tops. Remove seeds and discard. 6. Using a spoon, fill each pepper with some of the meat mixture. Do not pack tightly. Cover the peppers with their tops. 7. As the peppers are filled, arrange them standing up in the cooker, side by side. Do not stack. 8. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours. The peppers will be tender when done. 9. Serve peppers with tomato sauce and garnish with fresh herbs. 15
corned beef & cabbage Ingred ient s 6 red potatoes, medium 4 carrots 1 onion, medium 4 lb corned beef brisket 3 cloves ½ tsp. black peppercorns 2 tsp. brown sugar 12 oz ale, strong flavored 1 head green cabbage, medium Dijon mustard, optional, for serving Direc t ions 1. Peel and quarter the potatoes. Peel carrots and cut into 2-inch chunks. Peel onion and cut into wedges. 2. Place potatoes, carrots, and onions in the slow cooker. Lay corned beef on top of vegetables and sprinkle with cloves, peppercorns, and brown sugar. Cut meat in half, if needed, and stack the pieces on top of the other. 3. Add the ale and enough water to just cover the brisket. Cover and cook on low for 9-11 hours. 4. Remove the corned beef and place in a serving casserole. Arrange the vegetables around the beef, cover to keep warm. 5. Cut cabbage into wedges, leaving its core attached, to hold its shape. 6. Put cabbage into cooker with the cooking liquid and turn to high. Cover and cook until crisp-tender, 20 minutes. 7. Serve the beef, sliced across the grain, with vegetables and cabbage. Pass the juices from the crock in a bowl. Serve with mustard, if using. 16
hot potato salad I ngred ient s 2 lbs red potato 1 red onion, small 3 stalks celery ½ red bell pepper ½ yellow bell pepper ¼ cup apple cider vinegar ½ cup water ¼ cup canola oil 2 tbsp. sugar ½ tsp. celery seeds ¼ cup parsley 6 slices bacon, cooked crisp Kosher salt, to taste Black pepper, freshly ground, to taste D irec t ions 1. Peel and dice potatoes into ½-inch cubes. Chop onion, celery and bell peppers. 2. Put potatoes, onion, celery, and peppers in the slow cooker and mix. 3. Mix together vinegar, water, oil, sugar, and celery seeds. Pour over potato mixture and gently toss. 4. Cover and cook on low for 4-4-1/2 hours. 5. Add minced parsley, cooked, crumbled bacon and combine. Season to taste with salt and pepper. Garnish with fresh herbs and serve hot. 17
vegetarian chili Ingred ient s 1 lb dried black beans 1 medium yellow onion 1 green bell pepper 1 jalapeno pepper ½ tsp. ground cumin 1 bay leaf ½ cup canned tomatoes 8 cups water 1 tbsp. red wine vinegar 2 tsp. kosher salt Cilantro for garnish Direc t ions 1. Rinse beans under cold running water and drain. Place in the slow cooker and cover by 3 inches of water. Soak for 6 hours or overnight. 2. Drain beans and add to cooker. Finely chop onion, bell pepper and jalapeno. Add to cooker with cumin, bay leaf, diced tomatoes and water to cover. 3. Cover and cook on high for 4 to 6 hours. Check beans at 3 hours. Keep beans covered with liquid during cooking. When done, they will be tender and hold their shape. 4. Remove bay leaf, add vinegar, and season to taste with salt. Serve hot, garnish with cilantro. 18
September 2015 by Grimmway Farms & CulinartMedia, Inc. This book is licensed to be given away for the enjoyment of carrots. Free downloads are available on the Grimmway website at : www.grimmway.com Produced by CulinartMedia, Inc. Photography by Eising Studio Design and layout by Tessa Manning Hearty Slow Cooker Recipes is the fourth title in a series of online cookbooks to be published quarterly.