CROCK POT RECIPES Vichyssoise (French Potato Soup) (Serves 2) Ingredients: 5 tablespoons unsalted butter 4 leeks, white part only, trimmed and thinly sliced 1 medium onion, thinly sliced 2 shallots, thinly sliced 12 oz baking potatoes, peeled and cut into large dice OR 2 medium potatoes 2 parsnips, peeled and sliced 6 cups chicken stock 1 cup heavy cream 1 1/4 teaspoon ground white pepper 1/2 teaspoon salt Optional ingredients: chives, finely chopped, for garnish Substitutions: (The recipe calls for vegetables that aren't always available at the local grocery store. You can use these substitutions and still get the same basic flavor.) Celery stalks for leeks Onions for shallots Carrots for parsnips Black ground pepper for white ground pepper. (Traditionally, white pepper is used so as not to add black specks to your white soup.) Melt the butter in a medium saucepan over low heat. Add the leeks, onion, and shallots, and cook until tender but not browned. (You want to "sweat" the vegetables, not saute them You may cover the pot to trap the steam, but you still must be careful not to allow the vegetables to burn!) Transfer to slow cooker. Add the potatoes, parsnips and stock, stir to combine, cover the pot and reduce to a simmer. Cook 1 to 2 hours on high, or 3 to 5 hours on low, until the potatoes and parsnips are tender. Season with salt and pepper. Puree the soup either with a blender or food processor. Slowly combine blended potato mixture with heavy cream, whisking constantly. Vichyssoise is traditionally served cold, so at this point you can refrigerate the soup, but it is also a fine hot soup. (Garnish with chives when serving.) (When reheating, be sure to do so slowly, or it will change the consistency of the cream!) Thai Chicken (Serves 4) Ingredients: 8 chicken thighs 3/4 cup hot salsa 1/4 cup peanut butter 2 tablespoons lime juice 1 tablespoon soy sauce 1 teaspoon grated fresh ginger root (or ginger powder) Optional ingredients: 1/4 cup chopped peanuts 2 tablespoons chopped fresh cilantro Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken. Cover and cook on low heat setting for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using a slotted spoon; place on serving platter. Remove fat from sauce and pour sauce over chicken. (Sprinkle with peanuts and cilantro to taste.) Moors and Christians (Cuban Black Beans and Rice) (Serves 6) Ingredients: 1 roasted red bell pepper, finely chopped 1 teaspoon vegetable oil 2 medium onions, finely chopped 4 large cloves of garlic, minced 2 teaspoons dried oregano leaves 2 teaspoons cumin seeds or cumin powder 1 medium tomato, chopped (optionally peeled and seeded, as well) 1 19 oz can black beans, rinsed and drained OR 1 cup dried black beans, sorted and drained 1/2 condensed cup chicken broth (undiluted) 2 cups long-grained rice 1 green bell pepper, finely chopped 2 teaspoon lemon or lime juice 1/4 cup cilantro, finely chopped 4 green onions (scallions), white part only, finely chopped 1/4 cup distilled white vinegar Optional ingredients: 1 bay leaf (note: it is safe to consume bay leaf. It just has a strong taste that some find unpalatable.) (If using dry beans, allow them to soak overnight before cooking.) In a skillet, heat oil over medium heat. Add onion and cook until caramelized. Add garlic, oregano and cumin seeds and cook for 1 minute. Stirring, add roasted red pepper, tomato, beans and chicken broth and bring to a boil, then transfer mixture to slow cooker stoneware. (Add bay leaf to mixture if using.) Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When bean mixture is cooked (or nearly done), make rice in a heavy pot with a tight-fitting lid. Combine rice with 3 3/4 cups water and white vinegar, cover, bring to a rapid boil, and then turn off heat, leaving the pot on the warm element. Do not lift the lid or move the pot until rice is ready, which will take about 20 minutes. Meanwhile, add green pepper to contents of slow cooker and stir well. Cover and cook on high for 20 to 30 minutes or until pepper is tender. Stir cooked rice into slow cooker. Add lemon or lime juice, cilantro and green onions and stir to combine thoroughly. Serve hot as a main course or cold as a salad.