Free The Great American Slow Cooker Book by Bruce Weinstein Page A

servings and microwave them on high for 2 minutes.)
manchego, chickpea, and red pepper strata
    EFFORT: A LITTLE • PREP TIME: 15 MINUTES • COOK TIME: 3 HOURS • KEEPS ON WARM: 1 HOUR • SERVES: 4 TO 12
    2- TO 3½-QUART
    8 ½-inch-thick slices of oat bread
    1 jarred roasted red peppers, chopped
    1½ cups drained and rinsed canned chickpeas
    6 ounces (about 1½ cups) Manchego cheese, grated
    2⅓ milk
    4 whole large eggs plus 1 yolk, at room temperature
    ½ tsp mild smoked paprika
    4- TO 5½-QUART
    14 ½-inch-thick slices of oat bread
    2 jarred roasted red peppers, chopped
    2½ cups drained and rinsed canned chickpeas
    11 ounces (about 2¾ cups) Manchego cheese, grated
    4 cups milk
    7 whole large eggs plus 2 yolks, at room temperature
    ¾ tsp mild smoked paprika
    6- TO 8-QUART
    20 ½-inch-thick slices of oat bread
    3 jarred roasted red peppers, chopped
    4 cups drained and rinsed canned chickpeas
    1 pound (about 4 cups) Manchego cheese, grated
    6¼ cups milk
    10 whole large eggs plus 3 yolks, at room temperature
    1¼ tsp mild smoked paprika
    1 Dab some olive oil on a paper towel and grease the inside of the slow cooker.
    2 Layer the bread slices, red peppers, chickpeas, and cheese in the cooker, starting with the bread and ending with the cheese, but making two, three, or even more layers of ingredients depending on the size and shape of your cooker. You’ll need to cut or tear the bread so that it fits.
    3 Whisk the milk, eggs, egg yolks, and paprika in a large bowl until foamy but creamy. Gently pour this mixture over the ingredients in the cooker, taking care to pour it all over, not just in one spot. Press down with the back of a wooden spoon to make sure the bread is thoroughly moistened.
    4 Cover and cook on low for 3 hours, until the egg mixture has set and is firm, and a flatware knife inserted into the center comes out with some moist bits on it but no eggy milkiness.
    TESTERS’ NOTES
    • Because of the way the oat bread soaks up and holds the milk mixture, this strata can actually be kept warm for a bit—in case everyone’s alarm clock didn’t go off at the same time.
    • This strata is modeled on the basic flavors of some typical Spanish egg dishes. The chickpeas—a bit of a surprise for some—add lots of body plus a creamy mellowness.
    • There’s no added salt here because the cheese, chickpeas, and jarred roasted red peppers add plenty of sodium. You can always pass some flakey salt or sea salt at the table.
    INGREDIENTS EXPLAINED Manchego is a Spanish sheep’s-milk cheese from the La Mancha region. It actually comes in three varieties:
fresco
(or fresh),
curado
(or cured), and
viejo
(or aged). Avoid the fresh Manchego here—it’s difficult to find in North America—and go for either the creamy beige
curado
for a sweeter, richer casserole or the more expensive
viejo
for a refined, slightly bitter taste.
loaded two-potato hash browns
    EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 8 HOURS • KEEPS ON WARM: 2 HOURS • SERVES: 3 TO 8
    2- TO 3½-QUART
    6 ounces fresh Italian sausage, turkey sausage, or Mexican chorizo, any casings removed
    6 ounces russet or other baking potatoes, peeled and cut into 1-inch cubes
    6 ounces sweet potatoes, peeled and cut into 1-inch cubes
    1 cup seeded and thinly sliced Cubanelle peppers
    ⅓ cup chopped ripe tomatoes
    ¼ cup pitted and sliced black olives
    ⅓ cup reduced-sodium chicken broth
    4- TO 5½-QUART
    ¾ pound fresh Italian sausage, turkey sausage, or Mexican chorizo, any casings removed
    ¾ pound russet or other baking potatoes, peeled and cut into 1-inch cubes
    ¾ pound sweet potatoes, peeled and cut into 1-inch cubes
    2¼ cups seeded and thinly sliced Cubanelle peppers
    ¾ cup chopped ripe tomatoes
    ⅓ cup pitted and sliced black olives
    ¾ cup reduced-sodium chicken broth
    6- TO 8-QUART
    1 pound fresh Italian sausage, turkey sausage, or Mexican chorizo, any casings removed
    1 pound russet or other baking potatoes, peeled and cut into 1-inch