Fix-It and Forget-It Christmas Slow Cooker Feasts by Phyllis Good [free kindle books]


  • Full Title : Fix-It and Forget-It Christmas Slow Cooker Feasts: 650 Easy Holiday Recipes
  • Autor: Phyllis Good
  • Print Length: 304 pages
  • Publisher: Good Books
  • Publication Date: October 18, 2016
  • Language: English
  • ISBN-10: 1680991760
  • ISBN-13: 978-1680991765
  • Download File Format: epub

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Take your slow cooker out of the pantry and put away the stress of holiday cooking and baking this year. “You absolutely can make holiday meals with ease and with pleasure!” says slow cooker champion Phyllis Good. Here are 600 slow cooker recipes—plus 50 delicious go-alongs (sides, salads, and beverages)—that will wow your friends and family and free you up to spend quality time with loved ones. From Honey-Dijon Holiday Ham to Stuffed Acorn Squash to Eggnog Gingersnap Custard, there are recipes here to indulge every palate. Phyllis Good is beloved for providing recipes that are simple and made with ingredients you can find easily—if you don’t already have them in your cupboard. Who has time to search for obscure, gourmet ingredients around the holidays? Holiday cooking has never been easier—or more delicious.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

 

About the Author

Phyllis Good is a New York Times bestselling author whose books have sold more than twelve million copies. She is the author of the Fix-It and Forget-It cookbook series, as well as Fix-It and Enjoy-It Healthy Cookbook (with nutritional expertise from the Mayo Clinc), “Fresh From Central Market” Cookbook, and The Best of Amish Cooking. Her commitment is to make it possible for everyone to cook who would like to, whatever their age. Good spends her time writing, editing books, and cooking new recipes. She lives in Lancaster, Pennsylvania.

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rst packaged soups appeared, known as “pocket soups.” As transportation improved and travel became more possible, portable canned and dehydrated soups grew in popularity. The Campbell’s Soup Company opened its first factory in 1869 in Camden, New Jersey, and the first can of tomato soup was produced in 1895. These days, we like soups to taste as fresh as possible, and to offer seasonal specialities and super-healthy ingredients—but sometimes this goes too far. The Cabbage Soup Diet became famous in the 1970s and was notorious for its lack of flavor and variety, and unfortunate side effects. Maybe that’s why nobody has ever actually claimed to have invented the diet, despite the millions of people who tried it.

For us, though, soup reminds us of our families, our travels, and our discoveries. Kate never thought she’d eat a mung bean until she discovered Kitchari; we had no idea that Peanut Butter Soup could be so good, or how many wonderful and varied soups have overcooked rice in common, from Congee in China to Avgolemono in Spain. From the far corners of the globe to your own back garden, you will find the ingredients for soup. Grab whatever you happen to have in your cupboard today and get chopping!

SOUP ESSENTIALS

EQUIPMENT

Having the right equipment in the kitchen makes life so much easier, but there’s a fine line between having what you need and overcrowding your counters with gadgets you’ll hardly ever use. One really good knife is a better investment than a whole set, for example. The same is true for pots and pans; Kate’s mum splashed out on three Le Creuset pans when she and her sister were tiny, and they still have pride of place in her sister’s kitchen decades later.

Blenders

A basic jug blender is incredibly useful, and a handheld immersion blender can help to reduce the washing up. There are now specially designed soup-maker blenders available, so that you can sauté your vegetables, then add your stock and blend all in the same appliance: nifty!

Flasks

Wide-brimmed thermos flasks are great for transporting soup. You can also buy microwaveable plastic flasks, so you can transfer your soup straight from the refrigerator to work and heat it up at lunchtime. Thermal bento box sets from Japan are gaining popularity, and these often include a soup flask plus a couple of containers for salads or rice.

Tupperware

As you might expect from a chef, Nicole has a towering collection of Tupperware. Her top tip is to use the size that leaves the least room for air at the top, and that way your soup (or whatever you’re storing) will last a bit longer. The vegetable and chicken soups are the easiest to store, and are best eaten within two days if kept in the refrigerator, or up to a month in the freezer.

PANTRY

It pays to give your pantry a good clean and tidy-up every now and then. That way you can see exactly what you have, rather than leaving lots of wonderful spices or grains unused and going stale where you can’t see them. Nicole uses a drawer for spices, rather than a cupboard, because she can see them all and choose the one she fancies. We also try to grow as many fresh herbs as possible and always keep a few pastes and mustards in the refrigerator.

If you can get to an Asian supermarket, you can stock up without spending a great deal. We pick up bags of frozen kaffir lime leaves and lemongrass as well as generous bottles of fish sauce, rice wine, noodles, and soy sauces. For spice blends, the supermarkets are beginning to stock many more varieties, and we also shop online once in a while to replenish our favorites.

Spices

Black onion seeds

Black sesame seeds

Cardamom pods (green)

Coriander seeds

Chili powder

Chinese five-spice

Cinnamon (sticks and ground)

Cloves (whole)

Cumin seeds

Fennel seeds

Ginger (ground)

Juniper berries

Mustard seeds

Paprika (smoked and sweet)

Peppercorns (black and pink)

Star anise

Sumac

Turmeric (ground or whole if you can find it)

Nuts & seeds

Pine nuts

Pumpkin seeds

Sesame seeds

Sauces & pastes

Coconut milk

Fish sauce

Harissa

Mirin

Miso pastes

Sundried tomato paste

Sweet chili sauce

Tamari (wheat-free soy sauce)

Tamarind

Tomato puree

Ponzu (citrus soy sauce)

Dried herbs & aromatics

Bay leaves

Curry leaves

Garlic

Ginger

Lemongrass

Mint

Starches

Amaranth

Buckwheat

Farro

Freekeh

Giant couscous

Millet

Noodles (brown rice, soba, udon)

Orzo pasta

Pearl barley

Quinoa

Rice (brown, long grain, Thai black, wild)

Oils & vinegars

Apple cider vinegar

Balsamic vinegar

Coconut oil

Extra-virgin olive oil

Peanut oil

Light olive oil

Sesame oil

Sherry vinegar

Vegetable/sunflower oil

Others

Instant stock powder (our favourites are Kallo or Marigold)

Panko bread crumbs

Honey

Mustard (English, Dijon, wholegrain)

NOTES FOR COOKS

We’ve included lots of recipes for salads and other garnishes we like to enjoy with our soups. These are always optional, but if you have the time and inclination they are designed to add the perfect balance of flavor or crunch. If you’re making a blended vegetable soup, for example, try taking a few moments to toast some nuts or seeds or chop a handful of fresh herbs.

Most of the recipes can be adapted to be dairy and/or gluten free. Swap butter for olive oil or occasionally coconut oil, which is becoming a favorite of ours. We love using nut milks, such as almond, hazelnut, and coconut, instead of cow’s milk. If we have specified a wheat grain such as farro or couscous in a recipe, you can swap in any gluten-free grain or seed you enjoy, such as quinoa, amaranth, or buckwheat. We didn’t really know what to do with millet until we started using it in soups, where we have discovered it gives a gentle heartiness.

Using your own homemade stock will always add depth of flavor, so if you have a few spare vegetables, put a pot on the stove for an hour. There are now a lot of good store-bought stocks available, too, and we will quite happily use vegetable bouillon or meat stocks when we haven’t had time to make our own.

We’re snobs when it comes to salt, and always use a good-quality flaky sea salt. We aren’t snobs when it comes to olive oil for cooking, though, because the lighter varieties are better for cooking at high temperatures; but when finishing a soup we like to push the boat out with a little extra-virgin olive oil, and we love infusing olive oil with spices. Our favorite combination is cardamom, black garlic, coriander, and sea salt.

When preparing vegetables, if you’re using organic vegetables such as carrots or parsnips you only need to rub the skin to get them clean; that way you keep much of the nutrition, which is in the skin. For non-organic vegetables, it’s best to peel them.

Sourcing sustainable fish isn’t always easy because it depends on how the fish is farmed or caught. You can ask your local fish supplier or supermarket about their own sustainability policy. The supplier we use has a “sustainability and provenance” section for every fish or shellfish they sell on their website. For more information about ingredients, turn to the extra features throughout the book on sourcing meat, unusual ingredients, herbs and edible flowers, spices, grains, and seasonal ingredients.

CHICKEN STOCK

The first thing that comes to Nicole’s mind when she needs to kick-start eating well is chicken stock. She says “taking time out to actually prepare stock from scratch makes me feel like I really mean business.” It is the foundation of a healthy change in what you eat. The key to making good chicken stock is to simmer it very gently, and regularly skim off and remove any impurities that come to the surface.

MAKES 1 QUART

1 organic roast chicken carcass, any size

1 tsp Dijon mustard

flaky sea salt

Put the chicken carcass in a large pot and cover it with 3 pints water. Bring to a boil, then reduce the heat to a simmer and cook gently for 2-3 hours, until all the remaining meat has fallen off the bones and the bones are starting to crumble. Strain, reserving the liquid and returning this to a boil again. Season with the sea salt to taste, add the Dijon mustard, remove from the heat, and leave the stock to cool. Store in the refrigerator for 3 days (or freeze) until needed.

VEGETABLE STOCK

Choose your aromatics and soft herbs carefully and experiment with different flavors, keeping in mind that the stock will form the base of your soup. Bay leaves are always a good idea, and you may want to add others according to the type of soup. For example, lemongrass, ginger and curry leaves will give a hint of Thai flavor, while cloves and cardamom will add depth to spiced root vegetable soups. Hard or woody herbs are also good to add to stock. Add soft herbs when the stock has been taken off the heat and cover; this will give the herbs a chance to infuse the stock as it cools.

MAKES 1 QUART

2 lbs 3 oz vegetables, such as carrots, onion, celery, parsnips, rutabaga, and leek

your choice of aromatics, such as garlic, whole chiles, lemongrass, ginger, curry leaves, cloves, or cardamom; and/or woody herbs such as bay leaves, rosemary, and thyme

soft herbs, such as dill, cilantro or fennel tops

flaky sea salt

Scrub, peel (not necessary if you use organic vegetables) and roughly chop the vegetables. Fill a large pot with 2 1/2 pints water, add a little salt, then add the vegetables and your chosen aromatics and bring to a gentle simmer.

Remove from the heat after 45 minutes and add the soft herbs, then cover and let rest. Once cool, strain the liquid and transfer to containers, discarding the vegetables and herbs. You can keep the stock for a week in the refrigerator, or freeze it for later use.

BEEF STOCK

This is the essence of all kitchens. If you continue to reduce it on a low heat you will end up with the most wonderfully silky liquid that can be enjoyed on its own or with a little quinoa.

MAKES 1 QUART

2 lbs veal marrow bones

1 lb calves’ feet

1 lb chicken wings

1 onion, quartered

1 leek, roughly chopped

1 celery stalk, roughly chopped

1 garlic clove

Preheat the oven to 410°F/210°C/gas mark 7. Place the bones in a roasting tray and roast for 2-3 hours, until they are well colored. Put the bones in a large pot with the calves’ feet and chicken wings and cover with about 2 quarts water.

Add the onion, leek, celery, and garlic, bring to a boil and gently simmer on a very low heat for up to 8 hours. Strain the stock through a strainer lined with cheesecloth and store in an airtight container in the refrigerator for up to a week (or freeze).

SHRIMP STOCK

Don’t be squeamish about using shrimp heads for this stock as they hold most of the flavor.

MAKES 1 QUART

2 lbs uncooked shrimp heads and shells

aromatics of your choice, such as lime zest, sweet chili sauce, lemongrass, kaffir lime leaves or galangal

flaky sea salt

Put the shrimp heads and your chosen aromatics in a large pot with about 2 1/2 pints water. Bring to a boil and reduce the heat to a simmer. Cook gently for 45 minutes, then strain. Taste to check the seasoning and store in the refrigerator for 2 days (or freeze). It makes a lovely base for shrimp or shellfish soups.

SEAWEED & MUSHROOM STOCK

This dashi-like stock makes a fantastic base for fish or noodle-based soups, and is so healthy.

MAKES 1 QUART

1 strip kombu seaweed

a handful of dried shiitake mushrooms

a small piece of fresh ginger

Bring a quart of water to a boil in a large pan, then allow it to cool. Once cool, add the kombu and leave it to soak for 10 minutes. Bring the liquid to a lively simmer, then reduce the heat to a low simmer. Remove the kombu and add the dried shiitake mushrooms and fresh ginger, then continue to simmer gently for 30 minutes. Remove the ginger and discard it.

You can use the mushrooms for a stir-fry or keep them for a soup. This stock is best used on the same day, but it keeps for 2 days in an airtight container in the refrigerator (or you can freeze it).

QUICK FIXES

The beauty of soup is that you can make it out of pretty much any ingredient you fancy

It’s easy to convince ourselves that we don’t have time to cook. By the time we get home from a long day, all we often want to do is flop on the sofa. These quick-fix recipes are the answer, as they’re short on time but rich in flavor. In the time it takes to cook some noodles, you can raid your pantry or freezer and have a bowl of fresh and vibrant flavors on the table. That’s why our cupboards are full of different varieties of rice, noodles (we especially love all the wheat-free varieties now available), lentils, legumes, and grains. With a carton of pureed tomatoes and an onion you can turn a few humble chickpeas into a spicy Chana Masala, or make your life wholesome with some farro (pearled spelt) and a bag of spinach to make Greens and Grains.

But don’t stop with our ideas. The beauty of soup is that you can make it out of pretty much any ingredient you happen to fancy, along with your stock. And remember that things go a long way with soup, so if you only have a couple of slices of bacon, you can chop them up and add them to a spicy dahl, and some leftover chicken will look far more generous in a pot of broth, rice, and vegetables than it will sitting lonely on a plate. The by-product of actually spending 10 minutes in the kitchen is that it does work as a form of relaxation or winding down. Everyone loves a quick fix.

CALDO VERDE

Kate discovered this soup when she was looking up what to make with the food that was left over in the refrigerator: a couple of potatoes, some kale, a leek, and some chorizo sausage. It turns out that’s just what you need to make a quick-fix caldo verde (“green broth” in Portuguese).

SERVES 2

1/2 tbsp unsalted butter

1/2 onion, finely chopped

1 garlic clove, crushed

1/2 tbsp olive oil

1 leek, halved lengthwise, thinly sliced

1 potato, cut into 1/2 inch cubes

1/2 tsp paprika

2 1/2 cups hot vegetable or chicken stock

1/2 tbsp tomato puree

2 oz cooking chorizo, cut into 1/2 inch cubes

2 oz kale, hard stems removed, leaves shredded

extra-virgin olive oil, to serve

flaky sea salt

Melt the butter in a heavy pan, add the onion and cook gently for a few minutes before adding the garlic. Add the olive oil and then the leek, and continue to cook for about 5 minutes, or until soft. Add the potato, season with salt, add the paprika, and cook, stirring well, for a couple of minutes.

Add the hot stock and tomato puree, bring to a boil, reduce the heat to a simmer and cook gently until the potatoes are almost tender, around 5-15 minutes, depending on the type of potato.

Heat a small frying pan and add the chorizo; it has enough of its own fat so you don’t need to add any more to the pan. Panfry it until slightly crispy, then set aside.

Add the shredded kale to the stock and vegetables and cook for about 5 minutes, until just tender. Season with salt to taste. Ladle into bowls and top with the chorizo and a drizzle of extra-virgin olive oil.

ROASTED CHERRY TOMATO SOUP WITH SALSA & FLATBREADS

Tomatoes were rather boring in the UK for many years. They all looked the same, and as a result tasted of very little. Things are greatly improving, thanks to farmers’ markets and people growing their own. This tomato soup is very summery and aromatic; tomatoes on the vine have a distinctive smell that goes so well with the lemon zest and capers.

SERVES 2

1 lb 2 oz mixed heritage or cherry tomatoes, on the vine

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp grated unwaxed lemon zest

1/2 tbsp capers, rinsed, drained, and chopped

1 scallion, thinly sliced

7 fl oz hot vegetable stock

1 tbsp tomato puree

flaky sea salt

seeded flatbreads, to serve

Preheat the oven to 450°F/230°C/gas mark 8. Arrange 1 lb of the tomatoes in a single layer on a baking sheet. Drizzle with the olive oil and balsamic vinegar, sprinkle with the lemon zest and season with salt. Roast for about 10 minutes, until the tomatoes are bursting and soft. Now switch off the oven and allow the tomatoes to soften in the residual heat.

Meanwhile, to make the salsa, chop the remaining cherry tomatoes and mix them with the capers and scallion.

Remove the roasted cherry tomatoes from the vine and put them in a blender with the hot stock and tomato puree. Blend until smooth. Serve with the salsa and seeded flatbreads.

WATERCRESS SOUP WITH CRAB TOASTS

Our friend, medicine woman Emma Cannon tells us that according to traditional Chinese medicine, watercress is excellent for the liver, which makes this a de-stressing, detoxing soup. Our top tip is to separate the watercress leaves from the stalks, so you can lightly cook the stalks and then add the leaves raw, just before blending. It’s definitely worth it for the intense watercress flavor and incredibly rich green color.

SERVES 4

1 tbsp unsalted butter

1 onion, chopped

1 medium potato, diced

1 quart chicken stock

1 lb watercress, rinsed

a little unsweetened almond milk or water, if needed

flaky sea salt and freshly ground black pepper

ready-made fresh crab pâté and pumpkin seed crackers, to serve

Melt the butter in a large saucepan, add the onion and cook gently for a few minutes, stirring, until soft. Add the potato and cook for a few minutes more, then add the stock. Bring to a boil and reduce the heat to a simmer and cook for around 15 minutes, or until the potato is cooked.

Meanwhile, pick the watercress leaves from the stalks and set aside. Add the stalks to the pan 5 minutes before the potatoes have finished cooking, so that they just wilt.

Take the soup off the heat and add the watercress leaves, then process to a smooth consistency in a blender. Season with salt and pepper to taste. Add a little almond milk or water, if needed, to loosen it to your desired consistency. Serve with fresh crab pâté on pumpkin seed crackers.

GREENS & GRAINS

This soup looks like a picture, but it’s very quick and easy to prepare. We love how tahini becomes creamy and light just by whisking in a little water and lemon juice. If you don’t have pomegranate seeds at hand, this is the type of recipe you can easily adapt by adding seeds, toasted pine nuts or hazelnuts, a few golden raisins or dried blueberries or cranberries.

SERVES 2

1 tsp olive oil

2 tbsp quinoa

1 pint hot vegetable or chicken stock

1/2 cup farro (or other grain, such as pearl barley or freekeh)

2 large handfuls of kale (or other leafy greens, such as cavolo nero, spinach, or chard), hard stems removed, leaves shredded

2 tbsp tahini

lemon juice, to taste

2 tbsp toasted flaked almonds

2 tbsp pomegranate seeds

red amaranth or purple shiso (optional)

Heat the oil in a large pan, add the quinoa and toast it for a minute or so until golden, shaking the pan frequently. Add the hot stock and farro, bring to a boil and simmer until tender (about 10 minutes if semipearled; check the package directions, as cooking times vary).

Turn off the heat, add the kale and leave it to sit until wilted. Mix the tahini with a little water and a squeeze of lemon juice until it becomes hummus-like in consistency. Ladle the soup into bowls and top with the kale and tahini sauce, then sprinkle with a scattering of toasted almonds, pomegranate seeds and, if using, red amaranth or purple shiso.

GREAT GRAINS & SUPER SEEDS

We aim for most of our soups to be the main event of a meal,

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