Slow Cooker_ The Best Cookbook Ever - Diane Phillips [19]
3 tablespoons olive oil
2 leeks, chopped, using the white and some of the tender green parts
3 stalks celery with leaves, chopped
3 medium carrots, chopped
1 pound cremini mushrooms, sliced
1 teaspoon dried thyme
1 bay leaf
1 cup pearl barley
6 cups chicken broth
¼ cup dried porcini mushrooms
¼ cup dry sherry
2 cups bite-size pieces cooked chicken
heat the oil in a large skillet over medium-high heat. Add the leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf and sauté until the vegetables are softened, about 3 minutes. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
cover the slow cooker and cook on low for 6 to 7 hours, until the barley is tender.
remove the bay leaf before serving.
serves 8
Chicken Tortilla Soup
A bit of Southwestern spice flavors this warm and hearty soup. Make sure to serve some condiments on the side for everyone to make their own special bowl.
2 tablespoons vegetable oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 yellow bell pepper, seeded and coarsely chopped
2 medium sweet onions, such as Vidalia, thinly sliced
4 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
¼ cup gold tequila (optional)
One 14- to 15-ounce can chopped tomatoes, drained
4 cups chicken broth
3 cups shredded cooked chicken
Salt and freshly ground black pepper
Fried corn tortilla strips
Grated Colby or Monterey Jack cheese for garnishing
1 bunch cilantro, stems removed, leaves chopped for garnishing
Avocado Garnish (recipe follows)
heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and sauté for about 2 minutes, until softened.
add the garlic, chili powder, and cumin and cook for another 2 minutes. Add the tequila (if using) to the pan and cook until it is almost evaporated.
transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the tomatoes, broth, and chicken.
cover the slow cooker and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Season with salt and pepper.
place the tortilla strips in bowls, ladle in the soup, and top with the cheese, cilantro, and the avocado garnish.
serves 8
* * *
AVOCADO GARNISH
1 ripe Hass avocado, peeled, seeded, and chopped
½ cup fresh corn kernels or defrosted frozen corn
¼ cup chopped green onions
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
combine all the ingredients in a small bowl. Cover with plastic wrap and refrigerate for up to 4 hours or serve immediately.
makes 1 cup
Take-Me-to-the-Kasbah Chicken Vegetable Soup with Couscous
I have always been fascinated by the foods of Morocco. Using a diverse palate of flavors, the food is spicy with a hint of sweetness that comes from using dried fruits and spices like cinnamon and clove. This soup is reminiscent of one that I enjoyed with my daughter on a rainy night in Paris at a delightful restaurant called Table de Fes.
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon ground cinnamon
Pinch of cayenne pepper
2 medium zucchini, diced
2 medium yellow squash, diced
One 14- to 15-ounce can diced tomatoes, with their juice
6 cups chicken broth
3 cups shredded cooked chicken
½ cup golden raisins
3 cups cooked couscous
heat the oil in a large skillet over medium-high heat.
add the onion, cumin, paprika, cinnamon, and cayenne and sauté until the onion begins to soften, about 3 minutes. Add the zucchini, squash, and tomatoes and toss to coat with the spices and onion.
transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken, and raisins.