Regular family dinner gatherings have been proven to achieve positive results in both the health and the general lives of children. But creating a healthy, tasty meal every night is difficult. For this, The Family Table Slow Cooker
Comprised of recipes from around the world, the food in this collection is designed to be easy-to-make, simple, and delicious.
The brief introduction describes the recipes and philosophy behind this book. It also gives recommendations regarding ingredients and use of your slow cooker. It even provides a brief introduction to the inventor of the slow cooker, Irving Naxon. To those of us who live by our slow cookers, this is the man to whom we owe so much.
The recipe categories are divided into:
- Breakfast Treats
- Appetizers And Finger Foods
- Soups, Stews, And Chilis
- Side Dishes: Pasta, Potatoes, And Rice
- Side Dishes: Vegetables
- Main Dishes With Meat
- Fish And Seafood cat dishes
- Delicious Desserts
Each of the recipes includes a brief introduction and serving sizes. Some also include a tip for variations or substitutions.
Most of the recipes do include a picture of the finished item, a few are not a full page pic but all are beautifully photographed. Some of the recipes may surprise, for instance, I had no idea that one could make kabobs in a slow cooker.
Since these are supposed to be quick and easy recipes I would’ve been happier if the recipes also included the time required. The recipes may be delicious but I would like to know in advance the time required as far as prep is concerned.
Excellent Selection And Variety
There are very many recipes that I think would become family favorites in my household. Several of the recipes are classics, but with a slightly different take.
It is due to excellent recipe collections like this that makes one want to use more than one slow cooker at the same time. Because there are so many recipes for excellent main dishes, side dishes, desserts etc. more than one will be helpful to make full use of both the book and your device.
I was however very disappointed about the lack of an index in the book. There’s nothing worse than finding the perfect recipe only to forget what page it’s on. A good index saves you from searching for it forever.
For the included recipe I have chosen the Herbed Pork Roast. I am forever finding good prices on a pork roast, and find that a good, easy, recipe is fairly hard. Enjoy!
Herbed Pork Roast
Ingredients
- 1 pork roast boneless (2 pounds or 1 kg)
- 6 cloves garlic minced
- 1/4 cup rosemary fresh, chopped (32 g)
- 2 tablespoons parsley fresh, chopped
- 2 tablespoons sage fresh, chopped
- Salt to taste
- Pepper to taste
- 3 ribs celery Cut into 4 inch (10 cm) lengths
- 1/3 cup chicken stock or broth (80 mL)
Instructions
- Rinse pork and pat dry with paper towels. Combine garlic, rosemary, parsley, sage, and season with the salt and pepper in a mixing bowl. Make slits deep in the pork, and stuff half of mixture into the slits. Rub remaining mixture on the outside of the roast.
- Arrange celery slices in the bottom of the slow cooker to form a bed for the meat.
- Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil pork for three minutes per side, until well browned. Transfer pork to the slow cooker, and pour in any juices that have collected in the pan. Pour stock over pork.
- Cover and cook on High for about two hours, then reduce heat to Low and cook for four hours, until pork is fork tender. Carve pork into slices and moistened with juices from the slow cooker.
- Browning meat under the broiler accomplishes two things when using a slow cooker. It gives the meat a more appealing color, and it heats it so it passes through the “danger zone” of 40°F to 140°F (4°C to 60°C) faster, especially if you’re cooking on Low.
Notes
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