Posts Tagged slow cooker

Coconut Rice Pudding (in the slow cooker)

For our friends who read Delicious Living magazine – I moved this post up to the top to make it easier for you to find.  Hope you enjoy this Morovino Family Favorite!

I LOVE this great recipe for slow cooker rice pudding!  The only trick to this is at the 4 hour mark you do have to keep an eye on it – it comes together very quickly at the end.  Enjoy!

Coconut Rice Pudding
Serve with your favorite light dessert wine like Cosa Dolce, a sweet Riesling or a late harvest . . . something or other.

3 C water
1 C dry Arborio (Risotto) rice
1 15-ounce can of cream of coconut (like you use for Pina Coladas, not coconut milk – I find it in the liquor aisle in my store)
1 12 ounce can evaporated milk (not sweetened condensed milk)
¼ C raisins (cuz it’s not rice pudding without raisins)
2/3 c. sweetened flaked coconut (optional)

Slow cooker. 2. Comfort food. 3. Super Easy! In a 4.5 to 6 quart slow cooker, combine the water, rice, cream of coconut and evaporated milk and stir to blend. Cover slow cooker and cook for 4.5 hours on low. Add raisins in last ½ hour. Start checking this at about 3.5 to 4 hours – slow cookers do vary. When the mixture in the slow cooker reaches a rice-puddingy (puddingie?) consistency, remove bowl from slow cooker. While pudding stands (10 minutes) toast coconut flakes – either in a small nonstick skillet or on a rimmed baking sheet in the oven at 350 degrees for 10 minutes. To serve, transfer pudding to individual serving bowls and top with toasted coconut. Extra credit points: top each bowl of rice pudding with a spoonful of crushed pineapple before topping with coconut.  Mmmmm.

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Slow Cooker Chicken Cacciatore (For Kara and Tiffany)

For Kara and Tiffany – super easy and delicious.  Tiffany, if you want to use boneless thighs, reduce cooking time to 4 hours!  Enjoy ladies!

1 ½ lb skinless chicken thighs
1 large onion, chopped
2 t. salt
1 t. freshly cracked ground pepper or more, to taste
1 large red bell pepper (green or yellow work great too, get what’s on sale)
3 cloves garlic, chopped
1 C. Morovino ’09 Barbera
1 28-ounce can diced tomatoes with juice
¼ C. diced sundried tomatoes (packed in oil, or water, or dried—it’s all good!)
3 T capers, drained (but only if you like capers—use sliced black olives if you don’t)
1 ½ t. dried oregano
¼ C. fresh basil leaves, chopped or chiffonade (sliced real thin)
1 lemon, very, very, very thinly sliced

Combine everything except the basil and the capers in your slow cooker. If you are always pressed for time in the morning, like Mrs. Vino (who likes to sleep in), you can combine everthing except the chicken, Barbera and tomatoes in the slow cooker the night before. Just put the insert (covered) in the fridge. Add the chicken, Barbera and tomatoes as you fly out the door on the way to work! Once everything is in the slow cooker, turn it on low and let it cook 6-8 hours, depending on how long your work day is! When you get home, dish up the chicken cacciatore and top with a few capers and a bit of chopped basil leaves. Serve this with a the rest of the 09 Barbera and a crusty loaf of French bread. Or, serve over Mrs. Vino’s baked Polenta (check the “sides” category). Divine.

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Easy Slow Cooker Split Pea Soup

I came up with this recipe on a very foggy day in June when I was craving Split Pea Soup, but didn’t have all the usual onions/parsley/garlic/celery I usually use. I decided to give the soup a whirl with what I had in my kitchen. The real difference here is using a smoked pork shank instead of the more typical ham hock. The soup is less fatty, less salty and the meat that’s returned to the cooker is tender and just adds another layer of flavor.

EASY SPLIT PEA SOUP

1 16-ounce bag split peas, rinsed and sorted
1 2-lb smoked pork shank (less fatty than a ham hock)
2 large carrots, diced
6 cups low fat chicken broth
¼ t. salt
¼ t. ground black pepper
1 bay leaf

Put it all the ingredients in a slow cooker (at least a 4.5 quarts). Cover and cook on high for 6 hours (or until you get home from work). Remove the pork shank and bay leaf from the cooker. Pull the meat off the shank and dice. Check the seasonings and add more salt and pepper if needed. Return the meat to the cooker. Ladle it into bowls and serve with French bread and a glass of Collaboration. THAT’S IT, it’s just that easy. PS, I can’t wait to try this with the new Cabernet Franc.

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Coconut Rice Pudding (in the slow cooker)

I LOVE this great recipe for slow cooker rice pudding!  The only trick to this is at the 4 hour mark you do have to keep an eye on it – it comes together very quickly at the end.  Enjoy!

Coconut Rice Pudding
Serve with your favorite light dessert wine like Cosa Dolce, a sweet Riesling or a late harvest . . . something or other.

3 C water
1 C dry Arborio (Risotto) rice
1 15-ounce can of cream of coconut (like you use for Pina Coladas, not coconut milk – I find it in the liquor aisle in my store)
1 12 ounce can evaporated milk (not sweetened condensed milk)
¼ C raisins (cuz it’s not rice pudding without raisins)
2/3 c. sweetened flaked coconut (optional)

Slow cooker. 2. Comfort food. 3. Super Easy! In a 4.5 to 6 quart slow cooker, combine the water, rice, cream of coconut and evaporated milk and stir to blend. Cover slow cooker and cook for 4.5 hours on low. Add raisins in last ½ hour. Start checking this at about 3.5 to 4 hours – slow cookers do vary. When the mixture in the slow cooker reaches a rice-puddingy (puddingie?) consistency, remove bowl from slow cooker. While pudding stands (10 minutes) toast coconut flakes – either in a small nonstick skillet or on a rimmed baking sheet in the oven at 350 degrees for 10 minutes. To serve, transfer pudding to individual serving bowls and top with toasted coconut. Extra credit points: top each bowl of rice pudding with a spoonful of crushed pineapple before topping with coconut.  Mmmmm.

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Slow Cooker Potato Leek Soup

Serve with 09 Pinot Grigio (no, really! It’s fabulous)

Imagine Mrs. Vino’s delight when her CSA Harvest Box contained leeks and potatoes! But alas, January is a busy time with bottling and paperwork. When oh when could she make her world-famous potato leek soup?? To the rescue – her slow cooker. Here is a super easy potato leek soup recipe!

2 large russet potatoes, peeled and cubed
4 medium leeks, cleaned, mostly white part (just a little green part), thinly sliced
1 bunch green onions, chopped
4 slices bacon, diced (bacon makes everything better–sorry vegetarians–you could leave it out but it’s just not the same)
6 c. low fat chicken broth
1 c. evaporated low fat milk (not sweetened condensed milk!!)
1T red wine vinegar
1/2 t. nutmeg
1 t. salt
1/2 t. ground black pepper
1/4 t. red pepper flake

Brown the diced bacon in a non-stick skillet. When crispy, remove the bacon to paper towels to drain and pour off all but a teaspoon or so of the bacon fat (leave just enough to coat the bottom of the pan, my dears). Saute the sliced leeks in the little bit o’bacon fat. Add the bacon, red pepper flake, green onions, leeks and cubed potatoes to your slow cooker. How big should the potatoes cubes be?? They are going to cook all day so don’t worry about doing a tiny dice. Cut your taters into . . . like 8ths. Pour the broth over the veggies. Set the slow cooker to low and let it cook 6 hours (or until you get home from work). About 1/2 hour before you want to serve, add the evaporated milk, salt, pepper, nutmeg and red wine vinegar and stir.

Now, what texture do you like your soup?? Mrs. Vino prefers a tiny bit chunky. So I take my potato masher and just smash up everything right in the crock pot. If you like a creamier soup, use your immersion (stick) blender or transfer the soup in batches to a blender and process. The final step: adjust your seasonings. Potatoes are seasoning hogs – they just soak everything up. So taste just before you serve. You may want to add a bit more salt, pepper and/or nutmeg.

Serve with a great big green salad.

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Black Beans and Rice (Vegetarian/Vegan & Carnivore Versions)

Make with . . .no wine, or add 1 C. of a smooth Red instead of 1 C. water (because cooking with 2012 Reserve Dolcetto would be a sin). But definitely serve with Morovino Reserve Dolcetto.

1 lb dried black beans
2 C. water
2 C organic vegetable broth (vegetarians) or chicken broth (carnivores)
1 large yellow onion, chopped
1 large red bell pepper, chopped (or, if red peppers are too expensive, double up on green peppers!)
1 large green bell pepper, chopped
2 T olive oil
3 t. salt
2 t. fennel seeds
2 t. ground coriander
2 t. ground cumin
2 t. dried oregano
2 T red wine vinegar (or balsamic, or white . . . you get the picture)
2 14-ounce cans of diced tomatoes with green chiles, drained (you must find the ones with chilis, my dears—or use plain canned tomatoes and add a small can of medium heat green chilis)
5 C. cooked rice (Mrs. Vino prefers brown Jasmine rice, but any brown rice will do. White rice only if you must!)
Hot Sauce (optional)
1 Ham hock or 1C. diced sausage or Canadian bacon (carnivores only–vegetarians, it’s fine without)

Sort and wash beans, place in a large bowl covered with water and soak overnight. Combine the beans, 2 cups water and ingredients through Oregano in your slow cooker. Carnivores, add ham hock, sausage or Canadian bacon—Vegetarians, it’s fantastic without the meat, too. Cover and cook on high for 5 hours, or until you get home from work. Carnivores who used ham hocks—remove ham hock from beans, pull meat from bone and dice, then add meat back to beans. Everyone—add tomatoes/chiles and vinegar (don’t skip this step, it makes the dish). Serve over rice. Add a couple of dashes of hot sauce—taste it first, of course! Serve with a big green salad and you have a FABULOUS easy nutritious, cheap meal.

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Slow Cooker Chicken Cacciatore

Make with 2009 Barbera (serve with it too).

1 ½ lb skinless chicken thighs
1 large onion, chopped
2 t. salt
1 t. freshly cracked ground pepper or more, to taste
1 large red bell pepper (green or yellow work great too, get what’s on sale)
3 cloves garlic, chopped
1 C. Morovino ’09 Barbera
1 28-ounce can diced tomatoes with juice
¼ C. diced sundried tomatoes (packed in oil, or water, or dried—it’s all good!)
3 T capers, drained (but only if you like capers—use sliced black olives if you don’t)
1 ½ t. dried oregano
¼ C. fresh basil leaves, chopped or chiffonade (sliced real thin)
1 lemon, very, very, very thinly sliced

Combine everything except the basil and the capers in your slow cooker. If you are always pressed for time in the morning, like Mrs. Vino (who likes to sleep in), you can combine everthing except the chicken, Barbera and tomatoes in the slow cooker the night before. Just put the insert (covered) in the fridge. Add the chicken, Barbera and tomatoes as you fly out the door on the way to work! Once everything is in the slow cooker, turn it on low and let it cook 4-8 hours, depending on how long your work day is! When you get home, dish up the chicken cacciatore and top with a few capers and a bit of chopped basil leaves. Serve this with a the rest of the 09 Barbera and a crusty loaf of French bread. Or, serve over Mrs. Vino’s baked Polenta (check the “sides” category). Divine.

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Slow Cooker Lamb Shanks

Make and serve with 2009 Dolcetto

When the weather gets chilly, I spend lots of time in the tasting room talking about slow cooker recipes. This is one of my favorites.

2 lamb shanks
1 c. bold red wine (like Dolcetto)
1 c. chicken broth
1 14.5 oz can of diced tomatoes with juice
2 3″ sprigs of fresh rosemary
1 large onion, peeled and diced (largish chunks)
2 carrots, peeled and diced (largish chunks)
4-6 cloves of garlic peeled and sliced thinly (slicing/slivering is better than chopping for this recipe)
1 t. worchestershire sauce
Juice and zest of 1 medium to small lemon
Salt and pepper to taste

Add the wine, broth, tomatoes, onion, carrot and garlic to a large (at least 5 qt) crock pot. Strip the rosemary leaves off one of the sprigs and chop roughly. Add to broth mixture. Add salt and pepper – at least 1/4 t. of each. “Bury” the lamb shanks in the broth/wine mixture – so they are partially covered. I usually end up having to cross the shanks like a skull and cross bones to make them fit. Cook on high for 4 hours or low for 6+ hours (or until you get home from work). When you get home from work, start the polenta. Once the Polenta is started, add the zest and juice of the lemon, the worchestershire and the roughly minced leaves from the other sprig of rosemary to the slow cooker. Turn the slow cooker to warm (if it has this setting or leave it on low if it doesn’t) and let shanks continue to simmer until polenta is done. Taste juice/sauce in crock pot and adjust salt/pepper if needed. Serve the shank to the side of your plate with a big dollop of polenta topped with the sauce/juice from the crock pot on the other side. YYYYUUUUMMMMM.

You can use any polenta – but I really like the baked polenta recipe that is on the website (yes, I double checked it is still there under sauces/sides page 2). It comes out creamy and it doesn’t require you to stand there for 15 minutes stirring.

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