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Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies Paperback – August 29, 2017
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Beef and Black Bean Chili
True Texas chili is widely recognized as a bowl of beef chuck -that has been seasoned with dried chiles, tomatoes, and spices and simmered until it’s meltingly tender. Beans, if included at all, are most often pintos. This recipe swaps in black beans for variety and chili powder (a mix of ground chiles and spices such as oregano and cumin) for convenience.
Recipe | Serves 4
Place beans in a bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
Preheat a 5 to 6 quart slow cooker.
Add beans. Add beef, tomato puree, onion (reserve 1 tablespoon for garnish), garlic, chili powder, the hot water, 2 teaspoons salt, and ½ teaspoon pepper and stir to combine. Cover and cook on high until chili has thickened and beans are tender, 6 hours (or on low for 8 hours).
Serve with sour cream, reserved onion, jalapeño, avocado, and cheese.
- 1 cup dried black beans, picked over and rinsed
- 1 pound beef chuck, cut into -¾--inch chunks
- 1 can (15 ounces) tomato puree
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- 2 cups hot water
- Coarse salt and freshly ground pepper
- Sour cream, diced jalapeño, chopped avocado, and grated cheddar cheese or crumbled queso fresco, for serving
About the Author
MARTHA STEWART is America’s most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.
Excerpt. © Reprinted by permission. All rights reserved.
Barley Risotto with Fresh Mushrooms
You can find recipes for slow-cooker risotto made with traditional Arboriorice, but we prefer the texture of barley here. It holds up beautifully and doesn’t get gummy. Earthy mushrooms flavor the dish the whole way through, while two cheeses and fresh chives round things out at the end.
7 cups vegetable broth, store-bought or homemade, or water.
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
12 ounces fresh mushrooms, such as cremini, shiitake, or oyster, trimmed and sliced
2 shallots, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 cups pearl barley
2 ounces fresh goat cheese (about ½ cup), crumbled
½ cup grated Parmigiano-Reggiano (2 ounces), plus more, shaved, for serving
Snipped fresh chives, for garnish
Preheat a 5-to 6-quart slow cooker. Heat 6 cups broth in a saucepan over low.
Meanwhile, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium. Add half the mushrooms and sauté until tender, about 4 minutes; transfer to a bowl. Add remaining tablespoon oil and tablespoon butter, and sauté remaining mushrooms until tender, 4 minutes. Return reserved mushrooms to pan. Add shallots, garlic, 2 teaspoons salt, ¼ teaspoon pepper, and thyme; sauté for 2 minutes. Add barley, stirring to coat well. Increase heat to medium-high, add remaining cup broth, and cook, stirring to combine, until completely absorbed, about 4 minutes.
Transfer barley mixture to the slow cooker. Pour in broth and stir to combine. Cover and cook on high until barley is tender but still firm, 2 to 3 hours (or on low for 5 to 6 hours).
Before serving, stir in both cheeses with a fork until melted. Season with salt and pepper. Serve topped with shaved cheese and chives.
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The recipes are good and generally easy to make. However, there are often several steps that are done before or after using the slow cooker. This has the advantage of increasing the flavor of most dishes, but also adds preparation time. It’s a trade-off.
The book features useful information such as the Slow Cooker Commandments and The Basics, which are information included at the beginning of each chapter. The book contains recipes for meat, seafood, poultry, side dishes, stocks and sauces, breakfast and sweets. I found the content heavy on meat dishes. We don’t eat much meat. I would have preferred more meatless dishes. However, Spaghetti Boulognese is excellent.
The chapter on sauces and stocks is very helpful. The slow cooker is an excellent device for preparing stocks. The chapter on fish was also useful. We eat a great deal of salmon. It’s easy to overcook it. However, poaching in slow cooker makes it come out perfect.
I hadn’t really tried baking in a slow cooker, but the Blueberry Cornmeal Buckle turned out very well as did the Apple-Cranberry Crisp.
If you enjoy slow cooker cooking, this is a very helpful book.
I received this book from Blogging for Books for this review.
Update : Made the chicken with cilantro chutney and it was fabulous!
Interestingly enough, Martha Stewart said she only recently started using a slow cooker and her mother didn't use one growing up. However, she said she has been impressed with the slow cookers she has tried out in recent years and now thinks of it as a "smart cooker." In the beginning of this book, she offers basic advice for using a slow cooker including the "Slow Cooker Commandments" and "How to Use a Slow Cooker" basics which include a few tips that I didn't know before. There are chapters on meat, poultry, seafood, meatless, side dishes, breakfast, sweets, and stocks and sauces.
My family eats more chicken and meatless dishes than other meats Martha includes. As a result, recipes for Pho, Chicken Chili Tacos, Chicken with 20 cloves of garlic, Coq au Vin, Barley Risotto with Fresh Mushrooms, Ribollita (Italian vegetarian soup, Maple Granola, Overnight Oatmeal, Peach Pecan Grunt, Sticky Toffee Pudding and Butterscotch Bread Pudding with Brown-Butter Rum Sauce.
I also think the recipes for basic stocks, sauces and jams will be good to use.
I think I will use about a quarter of these recipes. I wish there were more than that but we don't cook much for seafood since we live in the middle of the country where we don't get a lot of really fresh seafood like they do in New England. But the recipes I want to try look simple to follow with great pictures and good instructions.
I received this book from Blogging for Books for this review.