There are those who would rather plan ahead than rush. For them, slow cookers offer a partial solution to the problem of Making It.
Slow cookers enjoyed a tremendous vogue in the mid-'70s and working women rushed out in droves to buy them. Their popularity since then has declined as cooks have become discouraged at the recipes adapted for slow cookers, most of which call for a roast and several cans of condensed soup.
If you have a slow cooker that's been gathering dust for several years, get it out and try again. It can be a valuable tool if you're able to spare a few minutes before leaving for work.
This week's Making It is really two meals, as the leftovers from the first furnish the start of another meal. Both menus take about 30 minutes to prepare.For the fist meal, 15 of those minutes are spent in the morning. This is one I use for weekday company dinners.
This meal makes use of many herbs, but the flavors all go together well. Pickling spice is a blend used widely in pickling vegetables and in boiling shrimp or crabs. The ingredients are allspice, black peper, mustard, dill seed, cinnamon, cloves, chilies, ginger, coriander, fenugreek, bay leaves, mace and cardamon. MENU Slow Herbed Chicken with Carrots and Onions sea Shells With Sea Shells With Parmesan Tomatoes with Basil
SHOPPING LIST (for both meals): 1 pound carrots, 1/4 pound chicken, pickling spice, 6 tomatoes, 1 pound sea shells, 1 can (5 ounces) pitted ripe olives, 1 can (10 ounces) chick peas (garbanzo beans), salad greens, French bread, 4 peaches.
IN THE CUPBOARD: Onion, dry white wine, butter, parsley, basil, garlic, oil, red wine vinegr, mayonnaise, grated parmesan, salt and pepper. SLOW HERBED CHICKEN WITH CARROTS AND ONIONS 1 pound fresh carrots, peeled and cut in 2-inch pieces 1/2 cup chopped onion 4-pound chicken 1/2 cup dry white wine 1/2 cup warm water (if chicken is frozen) 1 tablespoon pickling spice, tied in cloth 1 tablespoon butter 2 tablespoons fresh chopped parsley or 1 tablespoon dry parsley flakes Salt and pepper
Turn slow cooker to low. Wash, peel and cut carrots, and put in bottom of a pot. Add chopped onion. Wipe off chicken and put on top of vegetables. Add wine. Add water if chicken is frozen. Tie pickling spice in bag and add to pot. Cook during day. Remove chicken from pot and place on platter. Remove spice bag and discard. Remove carrots and onion with slotted spoon and enplace in bowl. Strain broth into large pot, add water to make 3 quarts and bring to a boil. Put vegetables back in slow-cooking pot on low setting to keep warm.
Stir butter, salt, pepper and parsley into carrots and onions and serve. Sliced tomatoes with basil (4 servings with leftovers) 6 tomatoes 12 leaves snipped fresh basil or 1 tablespoon dry basil leaves 6 tablespoons oil 2 tablespoons red wine vinegar 2 cloves garlic, minced Salt and pepper
Put oil and vinegar in bowl and add minced garlic. Slice tomatoes into dressing, toss, cover and refrigerate during day. Set aside 6 tomato slices for use in cold chicken and sea shells salad. Toss the others with fresh or dry basil, salt and pepper. Sea shells with parmesan (4 servings with leftovers) 16 ounces sea shells Broth and water to make 3 quarts 1 teaspoon oil 1/2 cup grated parmesan cheese Pepper to taste
Add sea shells to boiling water and boil 9 to 12 minutes. When done, toss half with oil and set aside. Toss remaining sea shells with butter, parmesan and freshly grated pepper and serve. PREPARATION: Morning
Prepare chicken and vegetables and cook in slow cooker. Marinate tomatoes. Evening
Finish preparing chicken and tomatoes. Prepare pasta. Cold Chicken and Sea Shell Salad Simple Salad French Bread Fresh Peaches COLD CHICKEN AND SEA SHELL SALAD 1 cup leftover cooked chicken boned and chopped 2 cups leftover marinated tomatoes, chopped 4 cups leftover sea shells 1/2 cup mayonnaise 1 can (10 ounces) chick peas 1 can (5 ounces) sliced ripe olives 2 tablespoons chopped sweet onion 1freshly grated black pepper
Remove leftover chicken from bones and chop. In large bowl mix chicken, leftover sea shells, mayonnaise, chick peas, olives, onion and sprinkle with pepper. Chop tomatoes and add. SIMPLE SALAD Mixed salad greens 1 clove garlic, minced 3 tablespoon red wine vinegar Salt and pepper to taste
Wash salad greens, toss with vinegar, oil, garlic, salt and pepper. PREPARATION
Turn oven to 250 degrees and heat French bread on cookie sheet. Prepare chicken. Toss leftover pasta mixture with pepper. Wash peaches and serve whole with separate plates and sharp knives.