|Yosenabe, page 66|
|Layered tapenade potatoes, page 213|
|Chickpea, artichoke and mushroom paté, page 33|
|Stuffed collard rolls|
|Carrot cake with pineapple, page 252|
|Chipotle-polenta bake, page 135|
|My tomato, cucumber, olive, roasted red pepper and parsley salsa|
Using a slow cooker can take some of the pressure off when you want something delicious for dinner but won't be around during the day to cook. If you have time to set up the cooker before you leave, you'll find your meal deliciously cooked when you arrive home — not to mention a wonderful-smelling house. Or, as Robin suggests, you can prep the meal the night before and store the crock in the refrigerator until morning. You can also get a cooker that is programmable if you need more control over cooking times. I like to plan part of a company meal for the slow cooker, so there's one less thing I have to prepare at the last minute.
Although using a slow cooker can be a time saver, and the cookbook is filled with delicious possibilities, many of the recipes tend to have a lot of ingredients. Though they are not difficult to assemble, it's a little more involved than just tossing a few things into the cooker. But not much!
|Autumn fruit crock|
Full disclosure: I received a free copy of the book as a thank you for being a recipe tester. All opinions are my own.