Grimmway Slow Cook.indd

Hearty
Slow Cooker
recipes
1
Introduction
Crock pot cooking, or slow cooking lends itself to blending such varied ingredients as vegetables, greens,
beans, legumes grains, meat, wine, various broth water and many more. Slow cooking, regardless of the
cooker used is q century old method of food preparation in an enclosed earthenware container. In this
manner food can be kept simmering at the lowest possible temperature for a very long time. It allows for
letting your meal cook for hours and serve right out of the cooker.
Slow cooking delivers simple hearty but sumptuous meals right from the oven to the table. Particularly
for vegetables and legumes it delivers unsurpassed f lavor, while protecting nutritional value.
Recipes
Soups
Broccoli-Garlic Soup........................................................................................ 5
French Onion Soup........................................................................................... 6
Winter Tomato Soup......................................................................................... 7
White Bean & Kale Soup................................................................................... 8
Side Dishes
Cauliflower, Carrots, & Zucchini.. ....................................................................10
Beets, Potatoes, Garlic & Thyme......................................................................11
Fennel with Feta & Dill....................................................................................12
Bok Choy with Sesame Seeds...........................................................................13
Main Dishes
Stuffed Bell Peppers........................................................................................15
Corned Beef & Cabbage...................................................................................16
Hot Potato Salad.............................................................................................17
Vegetarian Chili..............................................................................................18
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The story of Grimmway began in 1968, when brothers Rod and Bob Grimm
set up a roadside produce stand and planted the seed that would blossom
into today’s Grimmway Farms. Ten years later, the brothers moved north to
Kern County, where the family business took root and prospered from their
dedication to product quality and customer service.
For more than 45 years, our commitment to that promise continues to be
upheld as a top priority. Grimmway Farms’ dedication to consistent quality and
dependable service has made us the global leader in our industry. Grimmway
Farms has grown to become not only one of the largest growers, producers and
shippers of carrots in the world but also a leading supplier of organic produce,
potatoes and carrot juice concentrate.
Early on, Grimmway Farms ventured into organic farming methods,
desiring to be good stewards of the environment and to deliver high quality,
fresh produce to its customers. To address the growing demand for organic
produce, Grimmway Farms acquired Cal-Organic Farms in 2001, a pioneer
organic produce company growing more than 65 different organic fruit and
vegetable items year-round. In 2014, TRUE Organic® Juice was developed
utilizing Cal-Organic vegetable juices and a blend of organic fruit juices to
provide a unique organic option to the super premium juice category.
As the size and scope of Grimmway grows, the Grimm family continues to
remain deeply committed to providing healthy products to the marketplace.
This enduring legacy has been passed on to all members of the Grimmway
Team. Our Grimmway employees are committed to staying true to our
founding philosophies: provide good value and conduct business with integrity.
Together, Grimmway Farms strives to be dedicated caretakers of the land and a
dependable source for quality conventional and organic produce.
3
soups
4
broccoli - garlic soup
I ngred ient s
D irec t ions
3 lb broccoli
1. Cut florets from the broccoli and chop them.
Trim off the tough bottom 2-inches of the stem,
peel the stem and thinly slice.
½ cup extra-virgin olive oil
8 cloves garlic
2 tsp. fresh thyme
6 cups vegetable stock
¼ cup dry white wine
2 tbsp. lemon juice
2 tsp. kosher salt, to taste
1 tsp. black pepper, freshly
ground, to taste
French bread, for serving
2. Combine broccoli, olive oil, sliced garlic, thyme
leaves, stock, wine and lemon juice in the slow
cooker. Cover and cook on low for 5 to 6 hours.
3. Purée soup with an immersion blender. Purée
smooth or leave chunky pieces, if desired. Season
to taste with salt and pepper.
4. Serve in bowls, with toasted French bread and
freshly grated parmesan cheese (optional).
Parmesan cheese, for serving
5
french onion soup
I ngred ient s
6 large yellow onions
3. Add stock and wine. Cover and cook
on HIGH until hot, about 20 minutes.
3 tbsp. extra-virgin olive oil,
plus extra
4. While soup is cooking, preheat oven
to 400oF. Brush bread slices with olive
oil and place on baking sheet. Bake
until golden, about 10 minutes. Set
aside.
14 oz chicken stock
10 oz beef stock
2 tbsp. Marsala wine
6 slices French bread
5. Ladle soup into ovenproof bowls,
placed on a baking sheet. Top each
bowl with a toasted bread slice and a
slice of cheese.
8 oz Gruyere cheese, sliced
D irec t ions
1. Peel and thinly slice onions by hand
or in a food processor. Put in slow
cooker and toss with olive oil.
6. Place soup bowls about 4-inches
below broiler in oven. Broil until cheese
is melted, about 2 minutes. Serve hot.
2. Cover and cook on LOW for 8 to 10
hours, stir, when possible, until onions
are caramelized.
6
winter tomato soup
I ngred ient s
2 medium yellow onions
½ cup unsalted butter
28 oz crushed tomatoes, Italian style
½ cup vermouth, or dry white wine
1 tbsp. sugar
1 tsp. tarragon
2 tsp. kosher salt, to taste
1 tsp. black pepper, freshly ground,
to taste
Sour cream, for serving
Fresh basil, for garnish
D irec t ions
1. Peel and chop the onions. Melt the
butter in a large skillet over medium
heat. Add onions and cook, stirring, until
golden, about 15 minutes.
2. Combine tomatoes, vermouth, sugar,
and tarragon in the slow cooker. Add the
onions and butter, scraping out the pan.
3. Cover and cook on low for 5 to 6 hours.
4. Purée with an immersion blender.
Season to taste with salt and pepper.
5. Ladle the hot soup into bowl and
garnish with a spoonful of cold sour
cream and a fresh basil leaf.
7
white bean
&
I ngred ient s
kale soup
D irec t ions
15 oz cannellini beans, canned
1. Rinse and drain cannellini beans.
42 oz vegetable stock
2. Combine beans, vegetable stock, tomato
purée, rice and basil in the slow cooker.
15 oz tomato puree
½ cup converted rice
1 medium yellow onion
3. Finely chop peeled onion and garlic and
add to cooker. Season to taste with salt
and pepper and stir to blend.
2 cloves garlic
4. Cover and cook on low for 5-7 hours.
2 tsp. basil
1 ½ tsp. kosher salt, to taste
1 tsp. black pepper, freshly ground,
to taste
1 lb kale
6 scallions
Parmesan cheese, freshly grated,
for serving
5. Remove tough stems from kale and cut
into ribbons. Thinly slice scallions. Add
kale and scallions to cooker and cook on
low until kale is tender, about 20 minutes.
6. Ladle soup into bowls and serve hot
with Parmesan cheese and a drizzle of
olive oil.
8
side
dishes
9
cauliflower , carrots
& zucchini
I ngred ient s
D irec t ions
1 tsp. olive oil
1. Turn the slow cooker to high.
1 small yellow onion, diced
2. Add all of the ingredients to the slow
cooker and season with spices. Stir once to
combine. The liquid should come about half
way up the sides of the bowl; add more stock
as necessary. Cover and cook for 2 hours on
high.
2 medium carrots, peeled and diced
2 medium zucchini, large julienne
1 medium head of cauliflower, cut
into bite-sized florets
1 inch piece ginger, peeled and
grated (about 1 tbsp.)
3 garlic cloves, minced
1 1/2 cup vegetable stock
3. Check the vegetables after 2 hours and
cook longer for a softer vegetable mixture.
When ready to serve, drain the remaining
vegetable stock and serve warm.
2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. curry powder, optional
1/8 tsp. cayenne pepper, optional
10
beets , potatoes ,
garlic & thyme
I ngred ient s
D irec t ions
3 to 4 medium potatoes, peeled and diced
1. Turn the slow cooker to high.
3 medium beets, peeled and halved
(or kept whole)
2. Add all of the ingredients to the slow
cooker and season well. Stir once to
combine. The liquid should come about
half way up the sides of the bowl; add
more stock as necessary. Cover and
cook for 1 hour on high.
10 - 12 cloves garlic
1 cup pearl onions (walnut-size), peeled
5 stems fresh thyme
2 - 1/2 tbsp. melted unsalted butter
3. Check the vegetables after 1 hour
and cook longer for a softer vegetable
mixture. When ready to serve, drain
the remaining vegetable stock and
serve warm.
1 - 1/2 tbsp. vegetable oil
1/2 cup vegetable stock
3 tsp. salt
1 tsp. freshly ground black pepper
11
leeks with feta
&
dill
I ngred ient s
D irec t ions
4 - 5 leeks, washed and sliced in half
1. Turn the slow cooker to high.
1 clove garlic, minced
2. Add all of the ingredients to the slow
cooker except for the feta and dill and season well. Stir once to combine. The liquid
should come about half way up the sides of
the bowl; add more stock as necessary. Cover
and cook for 30 minutes on high.
2 tbsp. olive oil
1/4 cup vegetable stock
1 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. feta, crumbled for garnish
1 stem fresh dill, for garnish
3. Check the vegetables after 30 minutes and
cook longer for a softer vegetable mixture.
When ready to serve, drain the remaining
vegetable stock and serve warm garnished
with some crumbled feta and fresh dill.
12
bok choy with sesame seeds
I ngred ient s
2 - 4 baby bok choy
D irec t ions
1 clove garlic, minced
1. Wash and cut the ends off the baby bok
choy and then cut each bunch in half.
2 tbsp. olive oil
2. Turn the slow cooker to high.
1 tbsp. soy sauce (or tamari
for gluten free)
2 tsp. sesame oil
1/4 cup vegetable stock
3 tsp. sesame seeds, for garnish
3. Add all of the ingredients except for the
sesame seeds to the slow cooker. Stir once
to combine. The liquid should come about
half way up the sides of the bowl; add more
stock as necessary. Cover and cook for 30
minutes on high.
4. Check the vegetables after 30 minutes
and cook longer for a softer vegetable
mixture. When ready to serve, drain the
remaining vegetable stock and sprinkle
with sesame seeds.
13
main
dishes
14
stuffed bell peppers
I ngred ient s
2 medium yellow onions
2 tbsp. extra-virgin olive oil
28 oz canned tomatoes, drained
2 tbsp. fresh mint
¾ tsp. kosher salt, plus extra
¼ tsp. black pepper, freshly ground,
plus extra
1 lb ground beef, lean
1 ½ cups white rice, cooked
2 tbsp. parsley
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
3. Add ground beef and remaining onion
to the skillet. Cook over medium heat,
breaking up the meat, about 5 minutes.
Remove from heat. Drain any excess fat.
4. Stir in the rice, the remaining mint, and
minced parsley. Add ¾ teaspoon of salt and
¼ teaspoon of pepper, or to taste.
5. Slice the tops from the bell peppers,
1-inch below the stems. Reserve tops.
Remove seeds and discard.
6. Using a spoon, fill each pepper with some
of the meat mixture. Do not pack tightly.
Cover the peppers with their tops.
D irec t ions
7. As the peppers are filled, arrange them
standing up in the cooker, side by side. Do
not stack.
1. Chop onions. In a large skillet, heat oil
over medium-high heat. Add half the onions
and cook, stirring, until softened, about 5
minutes.
8. Cover and cook on high for 2-1/2 to
3 hours or on low for 5 to 6 hours. The
peppers will be tender when done.
2. Add tomatoes, bring to boil, and stir. Cook
until slightly thickened, about 5 minutes.
Mince the mint and add half to the skillet.
Season to taste with salt and pepper. Pour
into the slow cooker.
9. Serve peppers with tomato sauce and
garnish with fresh herbs.
15
corned beef
& cabbage
I ngred ient s
6 red potatoes, medium
4 carrots
1 onion, medium
4 lb corned beef brisket
3 cloves
½ tsp. black peppercorns
2 tsp. brown sugar
12 oz ale, strong flavored
1 head green cabbage, medium
Dijon mustard, optional, for serving
D irec t ions
1. Peel and quarter the potatoes. Peel carrots and cut into
2-inch chunks. Peel onion and cut into wedges.
2. Place potatoes, carrots, and onions in the slow cooker. Lay
corned beef on top of vegetables and sprinkle with cloves,
peppercorns, and brown sugar. Cut meat in half, if needed,
and stack the pieces on top of the other.
3. Add the ale and enough water to just cover the brisket.
Cover and cook on low for 9-11 hours.
4. Remove the corned beef and place in a serving casserole.
Arrange the vegetables around the beef, cover to keep warm.
5. Cut cabbage into wedges, leaving its core attached, to hold
its shape.
6. Put cabbage into cooker with the cooking liquid and turn
to high. Cover and cook until crisp-tender, 20 minutes.
7. Serve the beef, sliced across the grain, with vegetables and
cabbage. Pass the juices from the crock in a bowl. Serve with
mustard, if using.
16
hot potato
salad
I ngred ient s
2 lbs red potato
1 red onion, small
3 stalks celery
½ red bell pepper
½ yellow bell pepper
¼ cup apple cider vinegar
½ cup water
¼ cup canola oil
2 tbsp. sugar
½ tsp. celery seeds
¼ cup parsley
6 slices bacon, cooked crisp
Kosher salt, to taste
Black pepper, freshly ground, to taste
D irec t ions
1. Peel and dice potatoes into ½-inch cubes. Chop
onion, celery and bell peppers.
2. Put potatoes, onion, celery, and peppers in the
slow cooker and mix.
3. Mix together vinegar, water, oil, sugar, and
celery seeds. Pour over potato mixture and gently
toss.
4. Cover and cook on low for 4- 4-1/2 hours.
5. Add minced parsley, cooked, crumbled bacon
and combine. Season to taste with salt and
pepper. Garnish with fresh herbs and serve hot.
17
vegetarian chili
I ngred ient s
D irec t ions
1 lb dried black beans
1. Rinse beans under cold running water and
drain. Place in the slow cooker and cover by 3
inches of water. Soak for 6 hours or overnight.
1 medium yellow onion
1 green bell pepper
1 jalapeno pepper
½ tsp. ground cumin
1 bay leaf
½ cup canned tomatoes
8 cups water
1 tbsp. red wine vinegar
2 tsp. kosher salt
Cilantro for garnish
2. Drain beans and add to cooker. Finely chop
onion, bell pepper and jalapeno. Add to cooker
with cumin, bay leaf, diced tomatoes and water
to cover.
3. Cover and cook on high for 4 to 6 hours.
Check beans at 3 hours. Keep beans covered with
liquid during cooking. When done, they will be
tender and hold their shape.
4. Remove bay leaf, add vinegar, and season to
taste with salt. Serve hot, garnish with cilantro.
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© September 2015 by Grimmway Farms & CulinartMedia, Inc.
This book is licensed to be given away for the enjoyment of carrots.
Free downloads are available on the Grimmway website at :
www.grimmway.com
Produced by CulinartMedia, Inc.
Photography by Eising Studio
Design and layout by Tessa Manning
Hearty Slow Cooker Recipes is the fourth title in a series of online cookbooks to be published quarterly.