The Complete Slow Cooking for Two: A Perfectly Portioned Slow Cooker Cookbook
Slow cooking for dinner duos.
Twosomes who share a kitchen face a dinner dilemma: get takeout or spend tons of time preparing meals with way too much leftover. Not anymore.The Complete Slow Cooking For Two serves up good-for-you slow cooker meals that save hours and are portioned precisely for duos.
Think slow cookers are only for soups and stews? Think again. This slow cooker cookbook introduces you to the best of the best slow cooker recipes from tender Teriyaki Pork Roast to spicy Curried Veggie Bake and more. Complete with a guide to slow cooker dos and don’ts plus shopping and planning tips, you’ll find everything you need to slow down and enjoy meals together.
This slow cooker cookbook includes:
Slow Cooking 101―Get the lowdown on how to choose and use your slow cooker for the best results.
150 Weeknight Worthy Recipes―Cook up hearty, wholesome meals with recipes for soups, stews, chilis, beef, lamb, pork, poultry, vegetarian, and more!
Easy Tips―Learn how to pull a meal together and transform your leftovers (if you have any).
The Complete Slow Cooking For Two is your go-to slow cooker cookbook for making pared-down portions―perfect for two.
From the Publisher
Sample Recipe: Vegetable Lasagna
Prep: 20 minutes / Cook: 6 minutes on stove top plus 7 hours on low
Directions:
1. In a small saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until tender, about 6 minutes. Remove from the heat and stir in the marinara sauce.
2. In a small bowl, mix the ricotta cheese with the Parmesan.
3. Line the slow cooker with heavy-duty foil and spray with nonstick cooking spray.
4. Put one-third of the marinara mixture in the slow cooker. Top with half of the noodles, breaking some to fit if necessary.
5. Top the noodles with half of the cheese mixture, followed by half of the spinach.
6. Add half of the remaining marinara mixture and the remaining noodles, cheese mixture, and spinach. Top with the remaining marinara mixture.
7. Sprinkle with the mozzarella cheese and paprika.
8. Cover and cook on low for 7 hours, or until the noodles are tender when pierced with a fork.
9. Turn off the slow cooker and let stand, covered, for 30 minutes.
10. Using the foil, lift the lasagna out of the slow cooker. Slice and serve.
Ingredients: 1 tablespoon extra-virgin olive oil, 6 to 8 no-boil lasagna noodles, divided 1 onion, chopped, 1 cup chopped baby spinach leaves, divided 2 garlic cloves, minced, 1/2 teaspoon ground paprika 2 1/2 cups Marinara Sauce (page 36), divided 1 1/2 cups ricotta cheese, 2/3 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese, Nonstick cooking spray
Publisher : Callisto
Publication date : September 15, 2015
Edition : Illustrated
Language : English
Print length : 266 pages
ISBN-10 : 1942411197
ISBN-13 : 978-1942411192
Item Weight : 1.44 pounds
Dimensions : 7.5 x 0.66 x 9.25 inches
