Slow Good

Slow cookers aren’t just for ’70s-style stews and convenience-food concoctions that call for a box of this and a can of that. “They’re much more versatile than people realize,” says Amy Golino, the kitchen analyst in charge of culinary development at Crock-Pot. “Slow cookers heat evenly, provide a great poaching environment, and can even be used to keep foods safely warm (above 140°F) without drying them out.” The following recipes take advantage of these features to create new uses for the classic cooking tool.

SPINACH LASAGNA
Serves 8

“Many people don’t know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,” says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack.

1 medium onion,
    quartered
1 cup fresh basil
    leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced
    (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided

1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms
   
2. Combine spinach and minced garlic in bowl, and season with salt and pepper.
   
3. Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fi t around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
   
4. Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
   

PER SERVING: 322 CAL; 22 G PROT; 14 G TOTAL FAT (5.5 G SAT. FAT); 32 G CARB; 31 MG CHOL; 762 MG SOD; 6 G FIBER; 8 G SUGARS

OLD-FASHIONED IRISH OATMEAL
Serves 8 - Vegan

There’s no question that steel-cut oats are superior in flavor to instant oatmeal, but the extended cooking time, obligatory stirring, and sticky pot to clean can put off even the most loyal oatmeal enthusiast. Using a slow cooker eliminates the stove-top surveillance and mess. Plus, the oatmeal can be kept warm for late risers.

4 cups vanilla soymilk
1 3/4 cups steel-cut oats
1/2 cup dried cherries
1/2 cup plus 3 Tbs. maple syrup, plus more
    for drizzling
1/2 tsp. salt
1/4 tsp. ground allspice
1/2 cup blueberries, optional
1/3 cup chopped pecans, optional

1. Coat 4-quart slow cooker with cooking spray. Combine soymilk, oats, dried cherries, 1/2 cup maple syrup, salt, allspice, and 4 cups water in slow cooker. Cook on high 2 to 4 hours.
   
2. Turn off slow cooker, and stir in 3 Tbs. maple syrup. Add water as necessary to achieve desired thickness. Serve garnished with blueberries and pecans, if desired.
   

PER SERVING: 276 CAL; 9 G PROT; 2.5 G TOTAL FAT (0.5 G SAT. FAT); 58 G CARB; 2 MG CHOL; 186 MG SOD; 6 G FIBER; 26 G SUGARS

SLOW COOKER VEGETABLE VINDALOO
Serves 8 - Vegan

Vindaloo is a spicy stew from the Goa region of India. Here, cauliflower and chickpeas replace the lamb or pork traditionally used in the dish. You can also substitute 3 cups of potatoes for half of the cauliflower for a heartier meal.

6 cups cauliflower florets
2 15.5-oz. cans chickpeas, rinsed and drained
2 large leeks, white and light green parts sliced into
    1-inch pieces (1 1/2 cups)
1 cup tomato sauce
1/4 cup white wine vinegar
2 Tbs. minced fresh ginger
2 Tbs. curry powder
2 cloves garlic, minced (2 tsp.)
2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. red pepper sauce, such as Tabasco
3 Tbs. chopped cilantro
3 cups cooked basmati rice

1. Combine cauliflower, chickpeas, leeks, tomato sauce, vinegar, ginger, curry powder, garlic, cumin, cinnamon, red pepper sauce, and 1/4 cup water in 4-quart slow cooker. Season with salt and pepper. Cook on high 3 hours, stirring occasionally.
   
2. Transfer Vindaloo to large bowl, and cool 15 minutes. Stir in cilantro, and serve over basmati rice.
   

PER SERVING: 265 CAL; 10 G PROT; 2 G TOTAL FAT (0.5 G SAT. FAT); 53 G CARB; 0 MG CHOL; 478 MG SOD; 9 G FIBER; 4 G SUGARS

CHOCOLATE-PEAR CAKE
Serves 6 - Vegan

Imagine coming home to a warm, chocolaty, homemade dessert at the end of a long winter’s day! The slow cooker keeps this cake moist and rich-tasting without eggs, dairy, or too much fat.

1 28-oz. can pear halves in syrup, drained,
    syrup reserved
3/4 cup all-purpose flour
1/2 cup plus 2 Tbs. brown sugar, divided
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/4 cup unsweetened cocoa powder
1/2 tsp. cider vinegar
2 Tbs. soy margarine
1/2 tsp. vanilla extract

1. Coat 2-quart slow cooker with cooking spray, and arrange pear halves on bottom.
   
2. Sift flour, 1/2 cup brown sugar, baking powder, baking soda, and salt into large bowl.
3. Whisk together cocoa powder, vinegar, 1/4 cup reserved pear syrup, remaining 2 Tbs. brown sugar, and 1/2 cup water in glass measuring cup. Add margarine, and heat in microwave on high power 3 minutes, or until boiling. Whisk until smooth, then stir cocoa mixture into flour mixture. Stir in vanilla extract.
4. Spread batter over pears, and cook in slow cooker on low 4 to 6 hours. Remove lid, and cool 15 minutes. To serve: Scoop out cake, and set on plate with pears on top.

PER SERVING: 261 CAL; 3 G PROT; 4.5 G TOTAL FAT (2 G SAT. FAT); 56 G CARB; 0 MG CHOL; 248 MG SOD; 4 G FIBER; 39 G SUGARS