Slow Cooking for Two: A Slow Cooker Cookbook with 101 Slow Cooker Recipes Designed for Two People
Slow Cooking for Two will save you time and money with more than 100 easy one-pot meals designed specifically for 1 ½ and 2-quart slow cookers. You'll learn how to make the best of cooking for two, with soups, stews, casseroles, and desserts that are completely no-fuss. Try time-tested Slow Cooking for Two recipes like Beef Burgundy, Chicken Pot Pie, Mac and Cheese, and Turtle Brownies. Whip up incredible one-pot meals that will make cooking for two a no-brainer, including Slow Cooking for Two favorites like Short Ribs with Polenta and Meatloaf with Potatoes. Besides 101 simple recipes, you'll learn practical techniques for slow cooking for two, including tips for efficient shopping, food preparation, and storage. With hearty recipes and simple instructions, Slow Cooking for Two will make it easy for you (and one more!) to enjoy delicious and hassle-free meals.
OLIVE OIL 1 TABLESPOON UNSALTED BUTTER � TEASPOON SALT 2 GARLIC CLOVES, MINCED � CUP LOW-SODIUM BEEF BROTH � TEASPOON DRIED THYME ONE 3-OUNCE PACKAGE CREAM CHEESE, AT ROOM TEMPERATURE 1 CUP SOUR CREAM 1½ CUPS GRATED GRUYÈRE OR SWISS CHEESE 1 TABLESPOON CORNSTARCH 1. Combine the onions, olive oil, butter, and salt in the slow cooker. Cover and cook on high for 8 to 9 hours or until the onions turn golden brown. You can stir once or twice during the cooking time. This step can be done
leeks, garlic, and potatoes in the slow cooker. Cover and cook on low for 6 to 7 hours or until the vegetables are almost tender. Stir gently. 2. Sprinkle the salmon fillets with salt, thyme, and pepper and place them on top of the potatoes. Cover and cook on low for 30 to 40 minutes or until the salmon flakes when tested with a fork. Serve hot. Shrimp Marinara SERVES 2 Prep time: 15 minutes Cook time: 4 hours Marinara is simply a tomato sauce, usually flavored with oregano and basil and
THIGHS, CUT INTO 1-INCH PIECES � CUP CHOPPED ONION 1 GARLIC CLOVE, MINCED 1 TO 2 TEASPOONS CURRY POWDER 1 TEASPOON YELLOW CURRY PASTE � TEASPOON SALT ⅛ TEASPOON FRESHLY GROUND WHITE PEPPER 3 TABLESPOONS TOMATO PASTE 1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE 1 TEASPOON FINELY MINCED GINGER ROOT � CUP COCONUT MILK � CUP LOW-SODIUM CHICKEN BROTH ⅓ CUP PLAIN YOGURT 2 TEASPOONS CORNSTARCH 1. Combine all the ingredients except the yogurt and cornstarch in the slow cooker. 2. Cover and
with 1 tablespoon of the flour, tapping out any excess. Set aside. 2. In a medium bowl, combine the remainder of flour with the pumpkin, evaporated milk, cream, brown sugar, egg, butter, cinnamon, nutmeg, cardamom, and vanilla. Beat until smooth. Pour the mixture into the slow cooker. 3. Cover and cook on low for 4 to 6 hours or until the pie is set and an instant-read thermometer registers 165°F. Scoop the pie filling out of the slow cooker and top with the cookies to serve. APPENDIX A
toasted rolls, or some fresh fruit. Write down the menus for the week. Then make up your shopping list. Think about what you can use that you already have on hand. Go to the store when full; never shop when you’re hungry! Stores are designed to entice you into buying everything from sticky buns in the bakery to candy bars at the checkout line. Follow your list, but keep your eyes open for sales and bargains on food you know you’ll want to eat. When you’re shopping for two, look for bargains on