RECIPES
CURRIED BUTTERNUT SQUASH SOUP
1 yellow onion, chopped | |||
1 tablespoon curry powder | 1 | / | teaspoon ground cloves |
Salt and pepper to taste | 4 | cup chopped dried cranberries | |
1 | / | ||
| 4 |
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2 pounds butternut squash, rinsed, peeled, | 1 firm, crisp apple (such as Macoun, Gala, | ||
seeded, and chopped into |
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| or Braeburn), peeled, seeded, and chopped |
1. | Add squash, apple and onion to the slow cooker stoneware. | |||
2. | In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over | |||
| squash and apples. |
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3. | 1 | 2 | 1 | 2 |
Cook on HIGH for 3 | / - 4 hours or on LOW for |
| / hours, until ingredients | |
| have fully softened. |
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4. | Puree with an emersion blender (or traditional blender). Adjust salt and pepper to | |||
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| RECIPES | |
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| EASY BARBECUE RIBS |
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| 2 teaspoons salt | 2 teaspoons freshly ground black pepper | |
| 2 medium onions, sliced | 1 tablespoon brown sugar | |
| 2 tablespoons fresh lemon juice | 6 pounds beef or pork spareribs, sliced | |
| 1 | into serving pieces | |
| barbecue sauce |
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1.Rub the spareribs with salt and pepper and broil for 15 minutes until browned.
2.Place the spareribs and onion into the slow cooker stoneware.
3.Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.
4.Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Serves 8
taste and add more stock if soup is too thick (this will require more cooking time |
after adding). |
5. Serve in bowls, garnishing with sprinkle of dried cranberries. |
Serves
CORNED BEEF AND CABBAGE
12 new potatoes, quartered | 4 carrots, sliced |
4 lb corned beef brisket | 2 onions, sliced |
3 bay leaves | 8 black peppercorns |
1 head cabbage, wedged |
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CHICKEN TORTILLA SOUP
2 cloves of garlic, minced
1 teaspoon cumin
2
4 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper
Toppings:
4 corn tortillas, sliced into 1/4
1 avocado, diced and tossed with lime juice to prevent browning
1 yellow onion, diced Salt and pepper
1 1/2 - 2 1/2 cups chicken broth
1
2 tablespoons chopped cilantro
1 lime
1.Place potatoes and carrots in bottom of slow cooker stoneware.
2.Add brisket, onion, bay leaves and peppercorns.
3.Add enough water to cover.
4.Cover; cook on LOW
Serves 10
1.Place chicken in slow cooker stoneware.
2.In a separate bowl, combine chilies, garlic, onion, tomatoes, 1 1/2 cups chicken broth and cumin. Blend and pour over chicken.
3.Cook on high for 3 hours or low for 4 1/2 - 5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning and add addi- tional chicken broth if soup is too thick, noting that the soup will also be thick- ened with the addition of the sliced tortillas.
4.Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to incorporate and to soften tortillas. Adjust seasoning to taste.
5.Serve in soup bowls, topping each with shredded cheese, diced avocado, and a squeeze of lime.
Serves
