Let's talk about slow cookers for a second. I know Spring and I have both raved about the joys of slow cookers, but let me just highlight a few amazing points. First of all, you can make your meal in the morning and it is ready by dinner. Sometimes, all you have to do is literally throw the ingredients in, no work at all! The house smells delicious all day long. And finally, the result is warm, hopefully tasty and there are often leftovers for DAYS.
With all this in mind, I was delighted to have the opportunity to review the cookbook,
175 Essential Slow Cooker Classics by Judith Finlayson. This book has 175 recipes for unique, yummy and flavor-filled dishes, all made using the beloved slow cooker. The cookbook begins with slow cooker tips, food safety information and then dives into the recipes. The book is broken down into the following nine sections:
- Appetizers, Fondues and Savories
- Soups
- Beef and Veal
- Pork and Lamb
- Poultry
- Fish and Seafood
- Meatless Mains
- Grains and Sides
- Desserts
This cookbook is filled with many yummy recipes, but I thought I would include a recipe for Santa Fe Sweet Potato Soup. This recipe is perfect for a fall evening, just in time for October! Before we get into the recipe, here are the answers to our cookbook criteria.
Cookbook review questions:
- How easy are the recipes to follow? Very easy! Some of the recipes are more complicated, but the instructions are very well-written and clear.
- Is the cookbook worth the investment? The cookbook is $24.95 and worth it if you use your slow cooker often, or would like to invest in new and exciting recipes!
- Are the pictures amazing? Yes! The photos are colorful and make the dishes look fantastic.
- Would I recommend it? Yes, it can help any cook broaden their skills using the slow cooker.
"Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth. The LORD Almighty is with us: the God of Jacob is our fortress."
- Psalm 46:10-11 (NIV)
SANTA FE SWEET POTATO SOUP
Serves: 6-8 people
Ingredients
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1 tbsp.
vegetable oil
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2
onion, finely chopped
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4
cloves garlic, minced
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1 tsp.
salt
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1 tsp.
dried oregano leaves
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6 cups
vegetable or chicken stock
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4 cups
cubed (about 1/2 inch) peeled sweet potatoes
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2
dried New Mexico, ancho or guajillo chile peppers
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2 cups
boiling water
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1
jalapeno pepper, finely chopped (optional)
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2 cups
corn kernels, thawed if frozen
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1 tsp.
grated lime zest
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2 tbsp.
freshly squeezed lime juice
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2
roasted red peppers, cut into thin strips
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Finely chopped cilantro
Cooking Directions
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In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and oregano and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add stock and stir to combine.
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Add sweet potatoes and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender.
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Half an hour before soup has finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Pat dry, chop coarsely and add to stoneware, along with the jalapeno pepper, if using. Working in batches, puree soup in a food processor or blender and return to slow cooker. (You can also do this in the stoneware using an immersion blender.) Add corn, lime zest and juice. Cover and cook on High for 30 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garish with red pepper and cilantro.
Make Ahead: This soup can be partially prepared before it is cooked. Complete step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
