College Cooking: Essential Equipment, the Slow Cooker

While a slow-cooker may take up a good bit of cabinet space, it is the life saver we all need when time is scarce and we want to make a big batch of anything to last us through the week. Using a slow cooker is extremely easy and cost effective. You can turn cheap cuts of meat and bland vegetables into delicious meals. All that’s required is a little prep and the push of a button, and you can spend the rest of day in class, running errands, etc. After a day of rushing from place to place, a tasty home-cooked meal is just what you need, and a slow-cooker can make sure it’s ready for you as soon as you get home. Try some of these fabulous slow-cooker recipes and see how easy it is!
 
Mediterranean Roast Turkey: You will need 2 cups chopped onion, 1/2 cup pitted kalamata olives, 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves, 2 tablespoons fresh lemon juice 2 tablespoons minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 (4 pound) turkey breast, 1/2 cup chicken broth, 3 tablespoons all-purpose flour. Combine the first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.
 
Pesto Lasagna with Spinach and Mushrooms: You will need 4 cups torn spinach, 2 cups sliced cremini mushrooms, 1/2 cup pesto, 3/4 cup shredded mozzarella cheese, 3/4 cup shredded provolone cheese, 1 (15oz) carton fat-free ricotta cheese, 1 large egg lightly beaten, 3/4 cup grated fresh parmesan cheese, 1 (8oz) can tomato sauce, cooking spray 1 (8oz) package precooked lasagna noodles. Steam spinach for  3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine- set aside. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl. Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid and cook on low 5 hours or until done.
 

Tender Pot Roast: 1 (2 pound) boneless chuck roast cut in half, 1/4 cup low-sodium soy sauce, 2 minced garlic cloves, 1 cup beef broth, 1 (.35 oz) package dried morel mushrooms, 1 tablespoon cracked black pepper, 3 tablespoons sun-dried tomato paste, 2 medium onions quartered, 1 (16 oz) package of carrots cut into 2 inch pieces, 16 small red potatoes halved, 1 tablespoon vegetable oil.  Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally. Bring broth to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a fine strainer over a bowl, reserving broth mixture. Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato paste. Stir well and set aside. Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently. Heat oil in a large skillet over medium-high heat. Add roast, browning well on all sides. Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender. Place roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.
 
Provencal Chicken: You will need 4 skinned chicken breast halves, 2 teaspoons dried basil, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 cup diced yellow pepper, 1 (16oz) can cannellini beans rinsed and drained, 1 (14.5oz) can crushed tomatoes. Place the chicken in an electric slow cooker. Sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.