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The many delicious fruits and veggies at their peak during the fall can surely inspire you to spend some time in the kitchen. But the cool, crisp, and nearly perfect weather outside can be equally appealing. So, for this edition of Hot Dish!, we’re providing you a happy compromise in the form of slow cooker recipes that require only a little prep time in the kitchen, and quietly cook to perfection while you spend the day outdoors!

SLOW COOKER APPLE CRISP

Ingredients:

8 apples, peeled, cored, and thinly sliced

1 tbsp. lemon juice

1/3 c. packed brown sugar

2 tsp. ground cinnamon

Pinch of salt

Cinnamon crumble (see below)

 

Cinnamon Oat Crumble Ingredients:

1 c. (uncooked) old-fashioned oats

2/3 c. sliced almonds

½ c. all-purpose flour

1/3 c. packed brown sugar

1 tsp. ground cinnamon

Pinch of salt

4 tbsp. melted butter or coconut oil

Directions

To make the Slow Cooker Apple Crisp:

1. Add apples and lemon juice to a large mixing bowl, and toss to combine. Sprinkle the brown sugar, cinnamon, and salt evenly on top, and toss until completely combined. Pour the entire mixture into the bowl of a large slow cooker, and spread everything out so that it is in an even layer.

2. Prepare the Cinnamon Oat Crumble (see below), and sprinkle it evenly on top of the apple mixture.

3. Place a dish towel or a few paper towels on top of the slow cooker, and place the lid on top of the towel(s). The towels will help soak up the condensation that forms along the top of the lid, and keep the oat crumble nice and crisp.

4. Cook on high for 3-4 hours, or on low 6-8 hours until the apples are soft and cooked through. Remove the lid and the towel(s), and serve immediately.

To make the Cinnamon Oat Crumble:

1. In a large mixing bowl, whisk together the oats, almonds, flour, sugar, cinnamon, and salt until evenly combined. Drizzle the melted butter or coconut oil over the mixture, and then whisk until combined.

 

Note from recipe author: I have to legally disclaim that using your towel with a slow cooker could be a fire hazard, and you do so at your own risk. I have done it dozens of times with different recipes, and have never had a problem. But different slow cookers heat up to different temperatures. So, if this is your first time using the towel method, I recommend checking it an hour into cooking to be sure that the towel is not too hot.

SLOW COOKER BLACK BEAN
PUMPKIN TURKEY CHILI

Ingredients:

1 tbsp. olive oil

1 lb. extra lean ground turkey

1 med. white onion, chopped

1 jalapeno, seeded and finely diced

3 garlic cloves, minced

2 ½ tbsp. chili powder

1 ½ tsp. cumin

¼ tsp. red cayenne pepper

¼ tsp. ground cinnamon

1/8 tsp. ground cloves

1 tsp. salt, plus more to taste

Freshly ground black pepper

2 tbsp. pure maple syrup (or brown sugar)

1 (28 oz.) can diced tomatoes (preferably no salt added)

¾ c. low-sodium chicken broth

1 (15 oz.) can pumpkin puree (or 1 ¾ c. fresh pumpkin puree)

1 (15 oz.) can black beans, rinsed and drained

To garnish: cilantro, sour cream (or Greek yogurt), guacamole, and/or cheddar cheese

Directions:

1. Place olive oil in a large pot over medium-high heat. Once oil is hot, add onion, jalapenos, and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes).

2. Add all of the spices to the meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, and salt and pepper. Stir to combine and cook 30 seconds longer. Then, transfer to a slow cooker.

3. Add the remaining ingredients to the slow cooker: maple syrup, diced tomatoes, chicken broth, pumpkin puree, and black beans. Stir until well combined. Cover and cook 2-3 hours on high or 6-7 hours on low. Serve immediately or use for meal prep.

SLOW COOKER SWEET POTATO AND CAULIFLOWER SOUP

Ingredients:

2 lbs. fresh cauliflower,
roughly chopped

2 lbs. sweet potato,
peeled and cubed

1 qt. vegetable broth

1 lg. onion, roughly chopped

5 cloves garlic

4 stalks of green onion, chopped

1 tsp. dried thyme

1 tsp. paprika

½-1 tsp. red pepper flakes

¼ tsp. salt or to taste

2 c. milk

2 oz. cream cheese

 

Tasty Topping Options: Crumbled bacon, chopped green onions, grated or shredded cheese, homemade croutons or garlic bread, crushed red pepper flakes, hot sauce, salt and pepper to taste.

Directions:

1. Set your 5 or 6 quart slow cooker to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.

2. Cover and cook for 4-5 hours on high.

3. Once the veggies are fabulously tender, turn off the crock pot and add the milk and cream cheese. Blend using an immersion blender.

4. Ladle soup into bowls and enjoy right away with a mountain of your favorite toppings, then store the remaining soup in your refrigerator or freezer. The soup will keep 4-5 days in the refrigerator and 2-3 months in the freezer.

 

Hot Dish!
Autumn Slow Cooker Recipes

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