Free Make It Fast, Cook It Slow by Stephanie O'Dea Page A

Ingredients
    7 red potatoes, such as Red Bliss
    1 tablespoon olive oil
    2 teaspoons paprika
    2 teaspoons curry powder
    2 teaspoons chili powder
    2 teaspoons sugar
    ½ teaspoon kosher salt
    1 (14.5-ounce) can diced tomatoes, drained
    The Directions
    Use a 4-quart slow cooker. The night before cooking, wash and chop the potatoes in 1-inch chunks (I didn’t peel them), and put into a ziplock freezer bag. Add the olive oil, paprika, curry, chili powder, sugar, and salt. Shake well. Add the drained tomatoes, and toss again. Refrigerate overnight.
    In the morning, pour the contents of the bag into the slow cooker, and turn it on. Cover and cook on low for 6 to 7 hours, or on high for about 4 hours. The potatoes are done when they are fork-tender.
    The Verdict
    These smelled delicious while they were cooking, and cooked beautifully in the slow cooker. The potatoes were tender and the skin browned nicely. The first time I made these potatoes, I didn’t add enough spice, nor did I refrigerate them overnight. If you have the time, marinating overnight is really the way to go for maximum flavor.

 
     
    WALNUT AND SAGE POTATOES AU GRATIN
    serves 12
    The Ingredients
    cooking spray
    6 medium brown potatoes (such as Idaho or Russet), peeled and sliced ¼ inch thick
    ½ yellow onion, diced
    ¼ cup flour (I used a gluten-free baking mix)
    4 tablespoons (½ stick) butter, melted
    2½ cups heavy cream or half-and-half
    1 teaspoon kosher salt
    ¼ teaspoon black pepper
    1 teaspoon dried sage
    1½ cups shredded Gruyère cheese
    1½ cups walnut halves
    The Directions
    Use a 4-quart slow cooker. Spray the inside of the removable stoneware with cooking spray. Put the sliced potatoes and onion into the stoneware. In a mixing bowl, whisk the flour into the melted butter. Add the cream and salt, pepper, and sage to the bowl, mixing well. Pour the cream mixture into the slow cooker, and toss with the potatoes and onion. Sprinkle the shredded Gruyère and the walnut halves on the top. Cover and cook on high for 3 to 5 hours, or until potatoes are tender.
    The Verdict
    Adam made this because I was recovering from the flu, and he wasn’t. It’s quite annoying how he never gets sick. I barked orders from a fetal position on the couch. I never got to eat any, but sent it off with my parents for Easter dinner, and everybody reported back “thumbs up.”

 
     
    T he awesome thing about beans (actually, there are a few awesome things) is that they are cheap, full of fiber, and supereasy to prepare in the slow cooker. Dried beans can be purchased in bulk, cooked ahead, and frozen (Dried Beans,) for all recipes that call for canned beans.
    SIXTEEN-BEAN SOUP
    BAKED BEANS WITH APPLES AND JALAPEÑO
    BARBECUE BEANS AND WEENIES
    BASIC CHILI
    BEAN STEW
    BEANS AND RICE
    BLACK BEAN SOUP
    BLACK-EYED PEA SOUP
    BOSTON BAKED BEANS
    CLEAN-OUT-THE-PANTRY CHILI
    DRIED BEANS, A TUTORIAL
    LIMA BEAN CASSEROLE CASSOULET
    MOROCCAN LENTIL SOUP
    PRESIDENTIAL CHILI
    REFRIED BEANS
    TACO SOUP
    WHITE CHILI
    WHITE BEAN AND APPLE CHILI
    WHITE BEAN AND SAUSAGE SOUP

 
     
    SIXTEEN-BEAN SOUP
    serves 10
    The Ingredients
    1 (16-ounce) bag Sixteen-Bean Soup Mix (discard flavor packet)
    water
    1 onion, chopped
    3 garlic cloves, minced
    2 teaspoons of your favorite spice blend (I used McCormick’s roasting rub)
    1 (14-ounce) can Italian-style diced tomatoes with their liquid
    kosher salt
    shredded Parmesan cheese (optional garnish)
    The Directions
    Use a 6-quart slow cooker. Sort and rinse beans, and add to the stoneware. Add enough water to completely cover the beans, plus an additional 3 inches or so. If you want more broth, use more water. If you want it thick and beany, use less. Add the onion, garlic, spice blend, and the entire can of tomatoes. Cover and cook on low 8 to 10 hours, or until the beans are tender; soup tastes better the longer you cook it. Add salt to taste. Since water was used instead of broth, your soup will require quite a bit. Garnish with Parmesan cheese, if