Friday, April 23, 2010
Slow, cheap, healthy eats
I am a bad cook. Well, not bad. A non-cook would be more accurate. But I can order out and I can heat up and nuke.
I also luuuv my crockpot. Throw in Lipton’s Onion Soup mix, water and any meat in, click it, and forget it until it smells so good you get hungry.
So Judith Finlayson’s book, “The Vegetarian Slow Cooker: Over 200 delicious recipes” caught my eye.
Usually you think of veggies being overcooked and slow cookers are all about overcooking, but apparently “plant food” as Finlayson calls it can be cooked all day.
She points out that cooking times vary from cooker to cooker, so keep that in mind.
Some veggie matter—such as legumes, also require some breaking down of fibers, so this is good.
She makes cheesecake in this thing, too (sans the Lipton’s, presumably).
She also browns veggies before putting them in…beginning the carmelization process.
Root veggies cook vern slower than meat.
Some veggies—peppers, for instance—need to be added at the end or they get bitter.
Whole rather than ground spices do better.
Oh—there are tricks to this. You’ll have to get the book…and bon appetit!