With fall here in less than a week, it’s time to think about cooking for the colder weather. 175 Essential Slow Cooker Classics by Judith Finlayson is a cookbook you’ll want to own. Using a slow cooker makes cooking so much easier and Finlayson’s book provides a wide range of options for slow cooker meals. (We’re giving away 175 Essential Slow Cooker Classics by Judith Finlayson and The Essential Ayurvedic Cookbook by Lois Leonhardi to a lucky winner…see giveaway details below.)
You’ll find recipes including soups, stews, curries, pot roasts, chili, lasagna, pies, puddings, flans and cakes. I tried the Butternut Apple Soup with Swiss Cheese and it turned out well. It was quite easy to make, but did require a bit of preparation such as cutting the butternut squash in cubes and chopping and sautéeing the onion before combining the ingredients in the slow cooker.
I have included one of the book’s amazing soup recipes below for you to try.
Santa Fe Sweet Potato Soup
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Here’s a flavourful, rib-sticking soup with lots of pizzazz and universal appeal. New Mexico chiles add an enticing, slightly smoky flavor, but ancho or guajillo chiles also work well. The lime, roasted red pepper and cilantro finish provides a nice balance to the sweet potatoes. If you are a heat seeker, add the jalapeño pepper.
Serves 6 to 8
This soup can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Works best using a large (minimum 5 quart) slow cooker.
1 tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp dried oregano leaves
6 cups vegetable or chicken stock
4 cups cubed (about 1⁄2 inch) peeled, sweet potatoes
2 dried New Mexico, ancho or guajillo chile peppers
2 cups boiling water
1 jalapeño pepper, finely chopped, optional
2 cups corn kernels, thawed if frozen
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 roasted red peppers, cut into thin strips
Finely chopped cilantro
- In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and oregano and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add stock and stir to combine.
- Add sweet potatoes and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender.
- Half an hour before soup has finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Pat dry, chop coarsely and add to stoneware, along with the jalapeño pepper, if using. Working in batches, purée soup in a food processor or blender and return to slow cooker. (You can also do this in the stoneware using an immersion blender.) Add corn, lime zest and juice. Cover and cook on High for 30 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro.
Enter to win 175 Essential Slow Cooker Classics by Judith Finlayson and The Essential Ayurvedic Cookbook by Lois Leonhardi. Open to 18+, Canada and U.S.
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