Editor's note: Kristin received a complimentary review copy of The Healthy Slow Cooker direct from the publisher. Food Lush received no compensation for this post.
Most Sundays in the fall I spend in a bar watching football. My friends and I have been doing it for years and it’s so much fun! I mean, it’s not fun come Monday morning when I am so hungover I can’t see straight, but other than that, FUN!
The problem with this is that Sunday is the day I usually do everything. I do the grocery shopping and the meal planning and the cooking. So if I come home at 5 PM drunk as a skunk, this stuff doesn’t happen until Monday. And grocery shopping after work blows.
So, for the 2011 football season, I needed a change. And that change was to be Crock Pot Sundays! It is the perfect solution to my problem. I don’t have to cook anything on Sundays before I leave, and when I come home, drunk and ravenous, I have food! And dinner for the rest of the week! It’s GENIUS!
This all means I’m on the hunt for new crock pot recipes so I don’t get bored. So when Jennie asked if I wanted to review a slow cooker cookbook, I jumped at the chance! The book is The Healthy Slow Cooker by Judith Finlayson.
Overall, the cookbook is OK. I’m a huge fan of the crock pot when it means no additional cooking. I don’t like prep work. I like to throw it all in the slow cooker, turn it on, and have food ready in 6-8 hours. This book doesn’t have a lot of recipes like that. I looked through to find something to review and it was hard because a lot of things had ingredients I didn’t have or had a lot or prep work.
I ended up making an altered version of the Pepper Turkey Casserole. I used frozen chicken instead, because that is less work.
My verdict on the recipe on the day it was made was that it was OK. It was quite bland, which was odd for the amount of peppers in it. But it was filling and it was healthy. It was so much better on day 2 when the flavors had time to blend. And it wasn’t too hard, but there was too much prep and end work for my liking. I think next time I would add some beans, some more salt, and omit the quinoa to just make it a soup/stew.
- 1 TBSP Olive oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- 2 tsp dried oregano
- 1/2 tsp cracked black peppercorns
- 1 cup white wine
- 1 can (14 oz) diced tomatoes including juice
- 2 cups chicken or turkey stock
- 1 1/2 pounds chicken/turkey
- 2 tsp paprika, dissolved in 2 TBSP water
- 1 jalapeno
- 2 green peppers, diced
- 1 roasted red pepper, diced
- 1 1/2 cups quinoa
- In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, oregano and peppercorns and cook, stirring, for one minute. Add white wine and tomatoes with juice and bring to boil. Transfer to slow cooker. Add chicken stock and stir well. Season to taste with salt, if needed.
- Add chicken and stir well. Cover and cook on low for 6 hours or high for 3 hours, until meat is tender.
- Add paprika solution, jalapeño, green peppers and roasted red pepper to slow cooker and stir well. Cover and cook on high for 30 minutes, until peppers are tender.
- Meanwhile, in a pot, cook quinoa according to package directions.
- When peppers are tender, add cooked quinoa to slow cooker and stir. Serve immediately.
When I received this cookbook, I also received another one from the publisher – Everyday to Entertaining by Carla Snyder and Marla Deeds. This one looks really good and you’re all lucky my cat puked on the slow cooker one, making my decision as to which one to review an easy choice.
I have this copy of Everyday to Entertaining to give out to one lucky reader. All you have to do is answer one question – What is your favorite dish to make when you entertain?
The giveaway will stay live for one week, through Tuesday, October 25 at 11:59 p.m., and the winner will be announced on Wednesday. Only Canadian and U.S. readers, please, and one comment per reader.