Slow cookers help when oven space is tight on Thanksgiving
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Sunday, November 18, 2012
11/18/12 at 4:40 AM
Just one more oven.
If the thought of remodeling your kitchen to add another oven crosses your mind every Thanksgiving, you are not alone. It's the time of year that makes most home cooks dream of more cooking space.
So creativity takes over. Creative timing, creative cooking, creative storing. That workbench in your garage works just fine as a makeshift fridge.
As one possible solution, consider using a slow cooker to prepare or reheat some of your dishes this year.
"At least with the potatoes and other vegetables you can kind of take that off your plate," said Candace Conley, chef and owner of The Girl Can Cook! and Urban Kitchen on Cherry Street. "Usually you have to fiddle with them one way or the other. So after they are cooked, you can whip them up or whatever you want to do with them."
Conley also suggested cooking vegetables such as Brussels sprouts in the slow cooker.
"Brussels sprouts would be great because it would take some of that harsh flavor out of them. I would just throw some liquid in with them, like some chicken broth," Conley said.
"Or you can parboil them, or saute them on the stovetop, and then put them in. That way, you don't have to worry about them being crunchy."
Conley said that cooks could also put add a bit of blanched bacon or ham hock to add flavor to the Brussels sprouts.
Also, chefs have rediscovered another cooking tool that could aid home cooks who are toiling in the kitchen this Thanksgiving. It's the pressure cooker, she said.
"I have been using my electric pressure cooker a lot to speed the cooking process, but it could be used like a slow cooker to free up the oven," she said. "Our grandmothers used them a lot, but they fell by the wayside when microwaves came around."
Conley enjoys making braised dishes, such as short ribs, with her electric pressure cooker, and she said that it could help cut the cooking time of dishes such as fresh green beans from 30 minutes to 10 or 15.
"Chefs are using them more, and you are seeing them more in stores and on cooking shows," Conley said. "It is not mainstream yet, but people will start to use them more as they see them. They used to be afraid of them, but they have become so safe now that you can't hurt yourself like with the old ones."
Here are some recipes for slow cookers that might simplify your Thanksgiving preparation.
SWEET POTATO CASSEROLE
8 servings
2 medium sweet potatoes or yams, peeled and cooked (about 1 pound)
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup unsalted butter, melted
1 tablespoon orange juice
1/2 cup low-fat (1 percent) milk
2 eggs, beaten
Topping ingredients
1/3 cup firmly packed light brown sugar
2 teaspoons unsalted butter, melted
2 tablespoons unbleached all-purpose flour
1/3 cup chopped pecans (optional)
1. To make the potatoes, spray the slow cooker with cooking spray. In a bowl, combine the sweet potatoes, granulated sugar, brown sugar, and melted butter.
2. Break the sweet potatoes into chunks and mash. Beat in the orange juice, milk and eggs. Leave the mixture somewhat chunky. Transfer the mixture to the slow cooker.
3. To make the topping, in a small bowl, mix the ingredients until well-combined. Top the sweet potato mixture in the slow cooker with the topping, but do not stir. Cook on high for 3 hours; serve hot.
- from "Holiday Slow Cooker: Delicious Recipes for a Year of Hassle-Free Celebrations"
HEAVENLY SQUASH AND APPLES
8 servings
1 (4-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
4 Granny Smith apples, cored, peeled and chopped
1/2 medium sweet onion, diced
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground allspice
1. Combine the squash, apples, onion and spices in the slow cooker.
2. Cover and cook on high for 5 hours, stirring at least once an hour while cooking.
- from "Holiday Slow Cooker: Delicious Recipes for a Year of Hassle-Free Celebrations"
This dressing recipe was submitted to Taste of Home by Raquel Haggard of Edmond. She said that it is so delicious no one will know it's lower in fat.
SLOW-COOKED SAUSAGE DRESSING RECIPE
1/2 pound reduced-fat bulk pork sausage
2 celery ribs, chopped
1 large onion, chopped
7 cups seasoned stuffing cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 medium tart apple, chopped
1/3 cup chopped pecans
2 tablespoons reduced-fat butter, melted
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl and stir in the remaining ingredients.
2. Transfer to a 5-quart slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once.
Editor's note: This recipe was tested with Land O'Lakes light stick butter.
- adapted from Taste of Home
Original Print Headline: No oven space? Try slow cooker
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
Sweet potatoes from the HolidaySlow Cooker cookbook. ULYSSES PRESS/JudiSwinksPhotography.com
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