by Jeremy Johnson, Meat & Specialty Category Manager
Now that fall is here and the weather is getting colder, it’s time to pull out the slow cookers. Here are some of my family’s favorite recipes.
CRANBERRY BUTTER
2 12-oz. bags of cranberries, rinsed
1 c. packed brown sugar
1 whole cinnamon stick
1 c. apple cider
Directions: Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
Remove the cinnamon stick and purée the mixture in a food processor. Do this in two batches. Be careful as the mixture is hot. I cover the top opening of the machine with a dishcloth. Let the machine run for a full minute to purée the cranberries very finely.
Force the cranberry puree through a mesh sieve or strainer. Push forcefully with the back of a spoon to get as much cranberry purée as you can. Discard the solids.
Pour the purée back into the crockpot. Turn the crockpot to high, and leave the lid open. Cook until thickened, approximately another 2 hours, stirring occasionally.
Put the cranberry butter into clean jars with tight-fitting lids and let cool. Store in the refrigerator and consume within a month.
Chicken and Kale soup
3 bone-in chicken thighs, skin removed
salt and pepper
1 Tbs. olive oil
1 medium onion, chopped
4 medium carrots, chopped (about 2 cups)
5 cloves garlic, minced
28-oz. can diced tomatoes, undrained
2 15-oz. cans great northern beans, drained and rinsed
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
8 c. chicken broth
one rind of Parmigiano Reggiano cheese
6-8 c. kale, chopped into bite-size pieces
Parmigiano Reggiano shavings
Directions: Heat a large skillet over medium-high heat. Remove the skin from the chicken and salt and pepper well. Add the olive oil to the hot skillet. When it starts to shimmer, add the chicken. Sear well for 1-3 minutes, then flip and sear the other side until brown.
Add the seared chicken, onion, carrots, garlic, diced tomatoes, white beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind to a 6-7 quart crockpot. Cook on low for 7-8 hours, or on high for 3-4 hours.
Remove the chicken and shred, discarding bones. Return to the crockpot. Add 6-8 cups of chopped kale, cover, and cook for another 10-20 minutes. Serve with lots of Parmesan shavings and crusty bread!
Beer Cheese soup
2 Tbs. olive oil
2 slices bacon
1 small onion, diced
2 celery stalks, chopped
2 carrots, peeled and chopped
1 garlic clove, minced
1 1/2 Tbs. all-purpose flour
2 c. chicken or vegetable broth
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
1/4 tsp. salt
1 12 oz. bottle Oktoberfest seasonal beer or hard, dry cider
1/2 c. half & half
2 c. extra sharp cheddar cheese, grated
Directions: Heat the oil in a small skillet and sauté the bacon, onion, celery, carrot and garlic for 2-3 minutes. Stir in the flour and transfer mixture to the slow cooker. Stir in the chicken broth, Worcestershire sauce, pepper, salt and beer/cider.
Cover and cook on low for 6 hours or high for 2-3 hours. Remove the lid and stir in the cheese until melted then the half & half.
Vegan Jambalaya
1 Tbs. olive oil
1 green bell pepper, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
1 1/2 c. diced tomatoes (about 3 tomatoes or a 14 ounce can)
4-5 c. vegetable broth
2 Tbs. paprika
2 Tbs. ground cumin
2 tsp. ground black pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 tsp. cayenne pepper hot sauce (adjust to heat preference)
2 c. long-grain brown rice
1 3/4 c. cooked or one 14 oz. can red kidney beans, drained
2 c. chopped vegan sausage optional (I like Field Roast brand).
Directions: Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, and hot sauce into slow cooker set to low heat. Cover and cook for 4-5 hours, stirring occasionally.
Add the rice and raise the heat to high. Stir, cover, and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
Add beans and sausage. Stir and cook another two minutes or so, until beans and sausage are heated throughout.
