Healthy Slow Cooker Cookbook Read Free Page A

well-stocked pantry is essential. Having basic yet versatile ingredients on hand makes it easy to make a home-cooked meal on the spur of the moment.
Cabinet Staples
    Recipes from a wide range of cuisines incorporate canned goods such as fat-free evaporated milk, fat-free sweetened condensed milk, black beans, kidney beans, cannellini beans, black olives, crushed tomatoes, whole tomatoes, tomato paste, and diced tomatoes. Look for low-sodium versions to help reduce your salt intake. Keeping these canned goods on hand will enable you to throw together a delicious, nutritious meal at the last minute.
    Stock sold in cartons is generally better tasting than canned and does not need to be refrigerated until opened. Although it is not as tasty as homemade stock, it is helpful to have a few cartons on hand. Buy fat-free, salt-free stock.
    Small pastas like orzo, acini di pepe, pastina, alfabeto, and ditalini are perfect for adding to soups. Look for whole-wheat versions for added fiber.
    All-purpose flour, cornmeal, baking powder, canola oil, olive oil, wheat berries, barley, and oatmeal are all great in the slow cooker and they have long shelf lives. Additionally, dried fruits and sun-dried tomatoes can be kept on hand to toss in a dish for extra flavor and fiber.
International Cooking Made Easy
    Cans of chipotle in adobo, chopped green chiles, hot sauces, and tomatoes with green chiles are all shelf stable. Keep them on hand for making chili, tortilla soup, tamale pie, and other spicy Mexican dishes.
    Fish sauce, dark and light soy sauce, chili-garlic sauce, rice vinegar, rice noodles, sesame oil, and Chinese cooking wine can be found in most well-stocked grocery stores. These ingredients are indispensable in many pan-Asian recipes.
Spice It Up
    A well-stocked spice cabinet is essential for making tasty slow cooker dishes. Chipotle powder, paprika, black pepper, chili powder, ground jalapeño, hot Mexican chili powder, and cayenne pepper can add heat and a depth of flavor to almost any dish. Dried herbs such as oregano, celery flakes, chervil, thyme, rosemary, dill weed, and parsley add a lot of flavor and have a long shelf life. Aromatic spices including cloves, cumin, allspice, nutmeg, cinnamon, and cocoa can be used in savory or sweet dishes. Additional spices that are used less frequently but are still helpful to have around include fennel seed, fenugreek, sumac, mustard seeds, garlic powder, onion powder, diced onion, dill seed, caraway seed, and Chesapeake Bay seasoning.
Storing Other Ingredients
    While not technically pantry ingredients, ground meats, chicken breasts and thighs, pork chops, cooked chicken or turkey, and salmon freeze well and can be defrosted in the refrigerator overnight. Minced fresh herbs can be frozen and used directly from the freezer in any recipe that calls for fresh herbs.
    Properly stored in cool, dark places, potatoes, apples, parsnips, rutabagas, and winter squash can last an entire season. Stock up and have them on hand at all times for easy yet flavorful meals.
Slow-Cooking Tips
    The first time you use a slow cooker, it is helpful to be home to check in on the dish to see how it is cooking. Some slow cookers may run hotter or cooler than others, and it is important to know whether the cooking time needs to be adjusted. Additionally, you don't want to come home to a cold, raw meal because the slow cooker did not turn on or work properly.
    Slow cookers work best when they are at least one-half to two-thirds full. Less food will cook more quickly and less evenly. Choose a slow cooker that is the proper size for the recipe for best results.
    Pay attention to layering instructions. Place slower-cooking ingredients like root vegetables near the bottom of the slow cooker unless otherwise noted.
    Remove any visible fat from meat before adding it to the slow cooker. Also be sure to drain off any rendered fat before putting browned meat in the slow cooker.
Safety First
    Heating an empty ceramic insert