Page 30 - Food Network Magazine ( PDFDrive )_Neat

AD V E R TISEMENT

Go ahead and get crazy with a big haul of farmers’
presents
market tomatoes. Then pull out your slow cooker for
these delicious late-summer recipes. Line the pot with a
Slow, easy + delicious Reynolds® Slow Cooker Liner, set the timer, and savor all

the rich flavors and colors. And cleanup’s fast and easy—
no soaking or scrubbing, just toss the liner!

FOR MORE DELICIOUS SLOW COOKER RECIPES, VISIT REYNOLDSKITCHENS.COM

SLOW COOKER SLOW COOKER CHERRY SLOW COOKER CHICKEN
SPICY GREEN TOMATO TOMATO RATATOUILLE AND YELLOW TOMATO
CREOLE STEW ACTIVE: 30 MINUTES • TOTAL: 7 HOURS, 10 MINUTES TORTILLA SOUP

ACTIVE: 25 MINUTES • TOTAL: 8 HOURS, 25 MINUTES ACTIVE: 30 MINUTES • TOTAL: 5 HOURS, 30 MINUTES
2 medium yellow squash, cut into large dice
12 ounces andouille sausage, sliced 1 medium eggplant, cut into large dice 1 yellow bell pepper, chopped
4 large green heirloom tomatoes, diced Kosher salt and freshly ground pepper 1 ⁄2 yellow onion, chopped
2 stalks celery, diced 2 pints red cherry tomatoes, halved 4 large yellow tomatoes, chopped
1 green bell pepper, diced 2 cloves garlic, sliced 3 ears yellow corn, kernels cut from cob
1 yellow onion, diced 2 sprigs thyme 2 teaspoons chili powder
1 bunch scallions, chopped, 1 bay leaf 1 tablespoon chipotle chiles in adobo sauce
white and green parts separated 1 large red bell pepper, cut into large dice Kosher salt and freshly ground pepper
1
2 tablespoons tomato paste ⁄2 small yellow onion, diced 8 boneless, skinless chicken thighs,
1
3
2 tablespoons all-purpose flour ⁄3 cup all-purpose flour cut into ⁄ 4–inch pieces
1 ⁄2 teaspoon granulated garlic Couscous, for serving 2 cloves garlic, chopped
1
1 ⁄4 teaspoon cayenne pepper ⁄2 cup pesto, for serving Juice of 2 limes, plus wedges
Kosher salt and freshly ground pepper 4 cups tortilla chips
1 bay leaf 1 Toss the squash and eggplant in a colander with 2 1 cup chopped fresh cilantro leaves
1 ⁄2 teaspoon Cajun seasoning teaspoons salt until well coated. Let sit for 30 minutes. 1 cup crumbled Cotija cheese
8 ounces medium shrimp, shells removed 2 Place a inside a
Cooked rice, for serving 1 Blend the bell pepper, onion, one-third each of
1
5–6⁄2 quart slow cooker bowl, then fold the liner over
the tomatoes and corn kernels, 1 teaspoon chili powder,
the top. Press the eggplant and squash dry with paper
1 Place a inside a 1 cup water and chipotles in a blender until smooth.
towels, then add to slow cooker. Add the tomatoes,
5–6⁄2 quart slow cooker bowl, then fold the liner
1
garlic, thyme, bay leaf, bell pepper and onion. Toss the 2 Place a inside a
over the top. Add the sausage, tomatoes, celery, green
1
1
vegetables with the flour, 1 ⁄2 teaspoons salt and ⁄2 1 5–6⁄2 quart slow cooker bowl, then fold the liner over
pepper, onion and scallion whites. Whisk the tomato
teaspoon black pepper. Cover and cook on high until the top. Toss the chicken, garlic, remaining tomatoes
1
paste, flour, garlic, cayenne, salt and pepper, and ⁄2 cup
the vegetables are tender, about 6 hours. and corn, 1 tablespoon salt, 1 teaspoon pepper and the
water in a bowl; add to slow cooker with bay leaf and
toss to coat. Cover and cook until vegetables are tender 3 To serve, remove the thyme and bay leaf. Divide remaining chili powder together in the slow cooker.
and stew thickens, 5 hours on high or 8 hours on low. the couscous among bowls, spoon the ratatouille over Add the blended mixture, cover and cook on high until
the couscous, then dollop pesto over each portion. chicken is tender, about 5 hours.
2 Season shrimp with the Cajun seasoning, salt and
Serve warm or at room temperature. 3 To serve, stir in the lime juice and season with salt
pepper and submerge in the broth until the shrimp
and pepper. Divide among bowls, top with tortilla chips,
turn pink and are cooked through, about 5 minutes.
cilantro and Cotija. Serve with lime wedges.
Stir in the scallion greens and serve over rice.