A crock full of bubbling goodness is a special delight as the cold weather edges in around us. It’s easy to get carried away with enthusiasm for the convenience that the slow cooker provides, but if you’re not an experienced slow cooker cook, it’s easy for modified recipes to go awry. Explore some of these tried and true slow cooker favorites with us this month as we consider what goes into making slow cooker recipes work.
There are a lot of meal gatherings this time of year. Hosting friends and family for a holiday or celebratory meal can be a lot of fun, but it can also induce stress for the host. On top of all the planning, cleaning, shopping, and cooking involved, there may be a financial burden. Feeding a crowd of people can get expensive quickly no matter what your budget is. The task of host does not need to be so difficult or costly. I’ve compiled some tips below for hosting a nutritious meal for your guests without spending too much money.
Many of our desserts and baking recipes rely heavily on date paste as a replacement for sugar. Because date paste includes the same nutrients you find in dates, it brings more nutrition to a dish than refined sugars. Date paste, however, is not easily available in most major grocery stores, which might leave you scratching your head. Never fear! Date paste is just date puree, and it’s easy to make. Here are some tips for getting good results.
Growing up in rural Maine, I always though that lentil was just another moniker for split peas, those little lovelies that cook into a scrumptiously heavy winter soup. Not so! I still don’t know exactly what to make of the botanical difference between dried field peas (split peas) and pulses (lentils), but I can give you a quick breakdown on what’s generally out there and what to do with it.
The foundation of nutritious cooking is great flavor. No one wants to eat mushy vegetables that taste like sand, so taste is important to a smooth mealtime routine. One of the best things you can do to save yourself time in the middle of a busy week is to prep a few key ingredients in large batches to have on hand.
Slow cooker season is upon us again (yay!), though truth be told, I use mine year ‘round because it’s easy and life is busy. I come by my street cred as the author of a couple of slow cooker cookbooks, in case you’re interested in specific recipes.
Don’t forget to join us today for our free webinar, Healthier Home Cooking, or watch the recording at your convenience! I’m teaming up with scientific advisor Kit Broihier to help you streamline your week with great tricks for faster cooking. Try these recipes and tips for turning today’s dinner into tomorrow’s lunch or dinner.
When I was invited to write a post for Guiding Stars, the conversation went something like this:
“So, you should write a blog post about power shopping!”
“Uh… I presume I’d have to know what it WAS in order to write a blog post about it, yes?”
“Well, it’s what you do! For your breakfast and lunch sandwiches! You power shop!”
“I thought power shopping involved fist-fulls of coupons and deep thought about nutritional information and whatnot. I just grab a bunch of stuff and cook two weeks at a time.”
“Well, that’s power shopping TOO!”