CHAPTER 13

Side Dishes

This recipe is the perfect side dish for pulled pork or barbecue.

INGREDIENTS | SERVES 12

16 ounces dried navy beans

2 strips lean center-cut bacon or

2 strips turkey bacon

1 large onion, minced

4 cloves garlic, minced

2 tablespoons spicy mustard

2 teaspoons ground black pepper

1 teaspoon salt

3 tablespoons molasses

2 tablespoons dark brown sugar

1¼ cups water

½ cup chili sauce

½ teaspoon cloves

The night before you want to make the baked beans, place the dried beans in a 4-quart slow cooker and cover them with water. There should be at least 4″ of water above the level of the beans. Soak overnight.
The next morning, fry the bacon until crisp, and then drain the slices on paper towel-lined plates. Crumble the bacon.
Drain the beans and return them to the slow cooker. Add the remaining ingredients. Stir to distribute all ingredients. Cook on low for 8–10 hours. Stir before serving.

Stewed Squash

Crisp and fresh, this is the perfect summer side dish to show off the season's bounty.

INGREDIENTS | SERVES 4

1 medium onion, cut into ¼″ slices

3 cups sliced zucchini

1 tablespoon fresh dill

3 tablespoons lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup fresh corn kernels

1 teaspoon butter

Place the onions on the bottom of a 1½- to 2-quart slow cooker. Top with zucchini, dill, lemon juice, salt, and pepper. Cook on low for 3½ hours.
Add the corn and butter and stir. Cook for an additional 30 minutes on high.

Rosemary-Garlic Mashed Potatoes

Slow-cooked mashed potatoes are the perfect side for busy holiday cooks. Not only does this dish leave a burner free for other cooking, there is no need to boil the potatoes before mashing them.

INGREDIENTS | SERVES 10

3 pounds red skin potatoes, quartered

4 cloves garlic, minced

¾ cup Chicken Stock

1 tablespoon minced, fresh rosemary

¼ cup 1% milk

1 tablespoon butter

1/3 cup reduced-fat sour cream

Place the potatoes in a 4-quart slow cooker. Add garlic, stock, and rosemary. Stir. Cover and cook on high until potatoes are tender, about 3–4 hours.
Pour in milk, butter, and sour cream. Mash with a potato masher.

Red Beans and Rice

You could also serve this as a hearty vegetarian main dish.

INGREDIENTS | SERVES 8

1 teaspoon canola oil

1 small onion, diced

3 cloves garlic, minced

1 stalk celery, diced

15 ounces canned kidney beans, drained and rinsed

15 ounces canned diced tomatoes

4 ounces canned green chile

½ teaspoon dried oregano

½ teaspoon hot paprika

½ teaspoon cayenne pepper

½ teaspoon dried thyme

2 cups cooked long-grain rice

Heat the canola oil in a nonstick pan. Sauté the onions, garlic, and celery until the onions are soft, about 5 minutes.
Add the onion mixture, beans, tomatoes, chiles, and spices to a 1½- to 2-quart slow cooker. Cook on low for 6–8 hours. Remove the contents to a large bowl and stir in the rice.

Tropical Baked Beans

No one will guess the secret ingredient in these baked beans!

INGREDIENTS | SERVES 12

1 pound dried navy beans

¼ cup cubed mango

1 large onion, diced

4 cloves garlic

½ cup chili sauce

½ cup water

1 tablespoon minced fresh ginger

1 tablespoon grainy mustard

1 teaspoon allspice

½ teaspoon cloves

½ teaspoon ground chipotle

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

The night before you want to make the baked beans, place the dried beans into a 4-quart slow cooker and cover with water. There should be at least 4″ of water above the level of the beans. Soak overnight.
Drain the beans and return them to the slow cooker. Add the remaining ingredients. Stir to distribute all ingredients. Cook on low for 8–10 hours. Stir before serving.

Loaded Mashed Potatoes

This recipe is a healthier version of the popular restaurant side dish.

INGREDIENTS | SERVES 10

3 pounds small russet potatoes, peeled

4 cloves garlic, sliced

1 medium onion, diced

1 tablespoon bacon bits

¾ cup water

¼ cup skim milk

¼ cup diced green onions

2 tablespoons grated Parmesan

¼ cup fat-free sour cream

Place the potatoes, garlic, onion, and bacon bits in a 4-quart slow cooker. Add water. Stir. Cover and cook on high until potatoes are tender, about 3–4 hours.
Add the milk, green onions, Parmesan, and sour cream. Mash with a potato masher.

Using Dairy in the Slow Cooker

While evaporated milk is fine for long cooking times, cream, milk, and sour cream will curdle. Add them during the last part of the cooking time. Despite some advice, sweetened condensed milk cannot be used interchangeably with evaporated milk, cream, milk, or sour cream. It is very sweet and should never be used in savory dishes.

Wild Rice with Mixed Vegetables

Wild rice cooks up perfectly in the slow cooker. Try it as a high-fiber alternative to white rice or potatoes.

INGREDIENTS | SERVES 8

2½ cups water

1 cup wild rice

3 cloves garlic, minced

1 medium onion, diced

1 carrot, diced

1 stalk celery, diced

Place all ingredients into a 4-quart slow cooker and stir. Cover and cook on low for 4 hours. After 4 hours, check to see if the kernels are open and tender. If not, put the lid back on, and continue to cook for an additional 15–30 minutes. Stir before serving.

Wild, Wild Rice

Wild rice is a bit of misnomer. It is actually a grass that grows in shallow water in North America. While it is often sold in mixes with white rice, it is also tasty all by itself.

Slimmed-Down Macaroni and Cheese

Although it is still a treat, this version of macaroni and cheese won't leave you feeling guilty. This method yields a very creamy dish that is easy to keep warm until everyone is ready for dinner.

INGREDIENTS | SERVES 6

1 teaspoon dry mustard

2 tablespoons cornstarch

¼ teaspoon freshly ground black pepper

2½ cups fat-free evaporated milk

1½ cups reduced-fat sharp Cheddar

8 ounces cooked macaroni

Spray a 4-quart slow cooker with nonstick cooking spray. In a small saucepan, heat the mustard, cornstarch, pepper, and evaporated milk until warmed through, whisking occasionally. Stir in the cheese.
Pour the macaroni into the slow cooker. Top with the cheese mixture and stir. Cover and cook on low for 1–2 hours or on high for 30 minutes.

Salt-Baked Potatoes

Despite an abundance of salt, these potatoes are not salty at all, just perfectly cooked and tender.

INGREDIENTS | SERVES 4

Kosher salt, as needed

4 medium-to-large russet potatoes

Pour about ½″ of salt into the bottom of an oval 4-quart slow cooker. Place the potatoes in a single layer on top of the salt. Add more salt until the potatoes are completely covered. Cover and cook on high for 2 hours or until the potatoes are fork-tender.
Crack the salt crust and remove the potatoes. Rub them with a towel to remove all of the salt before serving.

Picking Potatoes

Different potatoes are good in different recipes. Red skin potatoes are soft and creamy, perfect for potato salads or mashing with the skin left on. Russet potatoes are starchier and are well suited to baking or making French fries.

Cuban Black Beans

Traditionally served with rice, Cuban-style black beans are also great served alongside Ropa Vieja.

INGREDIENTS | SERVES 4

½ teaspoon apple cider vinegar

¼ cup diced onion

15 ounces canned black beans, drained and rinsed

2 cloves garlic, minced

1 jalapeño, minced

½ teaspoon oregano

¼ teaspoon cumin

Place all ingredients into a 2-quart slow cooker. Stir to distribute all the ingredients evenly.
Cook on low for 6–8 hours. Stir before serving.

Dill Carrots

The carrots in this side dish keep a firm texture even when fully cooked.

INGREDIENTS | SERVES 6

1 pound carrots, cut into coin-sized pieces

1 tablespoon minced fresh dill

½ teaspoon butter

3 tablespoons water

Place all ingredients in a 2-quart slow cooker. Stir. Cook on low 1½–2 hours or until the carrots are fork tender.
Stir before serving.

Dill Details

Dill is a delicate plant that has many culinary uses. The seeds are used as a spice, and fresh and dried dill, called dill weed, are used as herbs. Dill is an essential ingredient in dill pickles and gravlax, a type of cured salmon.

Rosemary-Thyme Green Beans

In this recipe, the slow cooker acts like a steamer, resulting in tender, crisp green beans.

INGREDIENTS | SERVES 4

1 pound green beans

1 tablespoon minced rosemary

1 teaspoon minced thyme

2 tablespoons lemon juice

2 tablespoons water

Place all ingredients into a 2-quart slow cooker. Stir to distribute the spices evenly.
Cook on low for 1½ hours or until the green beans are tender. Stir before serving.

Three Bean Salad

This picnic favorite can be served hot or cold with equally delicious results.

INGREDIENTS | SERVES 12

15 ounces canned dark red kidney beans, drained and rinsed

15 ounces canned chickpeas, drained and rinsed

1 pound green beans

½ cup thinly sliced red onion

½ cup thinly sliced fennel

½ cup water

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon minced basil

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon nonpareil capers

Place the kidney beans, chickpeas, green beans, red onion, fennel, and water into a 4-quart slow cooker. Cook on high 2 hours or 4 hours on low. Drain.
In a small bowl, whisk the salt, pepper, basil, lemon juice, mustard, vinegar, oil, garlic, and capers. Pour over the beans. Toss to coat.

Capers Unmasked

Capers are the pickled bud of the caper plant. Capers are sold either in brine or packed in salt. If they are packed in salt, rinse them before using. Capers come in several sizes but only two are common in the United States: the larger capote caper and the smaller, more widely used nonpareil.

Potatoes Paprikash

This Hungarian classic is the perfect spicy side dish to serve with a roast.

INGREDIENTS | SERVES 8

1½ teaspoons olive oil

1 medium onion, halved and sliced

1 shallot, minced

4 cloves garlic, minced

½ teaspoon salt

½ teaspoon caraway seeds

¼ teaspoon freshly ground black pepper

1 teaspoon cayenne

3 tablespoons paprika

2 pounds red skin potatoes, thinly sliced

2 cups Chicken Stock or Roasted Vegetable Stock

2 tablespoons tomato paste

½ cup reduced-fat sour cream

Heat the oil in a nonstick pan. Sauté the onion, shallot, and garlic 1–2 minutes or until they begin to soften. Add the salt, caraway seeds, pepper, cayenne, and paprika, and stir. Immediately remove from heat.
Add the onion mixture, potatoes, stock, and tomato paste to a 4-quart slow cooker. Stir to coat the potatoes evenly. Cook on high for 2½ hours or until the potatoes are tender.
Turn off the heat and stir in the sour cream.

Stewed Tomatoes

For an Italian variation, add basil and Italian parsley.

INGREDIENTS | SERVES 6

28 ounces whole tomatoes in purée, cut up

1 tablespoon minced onion

1 stalk celery, diced

½ teaspoon oregano

½ teaspoon thyme

Place all ingredients into a 2-quart slow cooker. Stir. Cook on low up to 8 hours.

Sweet and Sour Red Cabbage

Even those who don't like cabbage will enjoy this dish; the cabbage's texture becomes meltingly soft.

INGREDIENTS | SERVES 6

½ head red cabbage, shredded

1 medium onion, shredded

1½ tablespoons dark brown sugar

1 teaspoon butter

¼ cup water

½ cup apple cider vinegar

1 tablespoon white wine vinegar

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1/8 teaspoon ground cloves

½ teaspoon thyme

Place all ingredients into a 4-quart slow cooker. Stir to distribute all ingredients evenly.
Cook on low for 4–6 hours or until the cabbage is very soft. Stir before serving.

Stewed Cinnamon Apples

These apples are wonderful with pork. The longer they are cooked, the softer they become.

INGREDIENTS | SERVES 4

1 teaspoon dark brown sugar

1 tablespoon ground cinnamon

2 tablespoons lemon juice

2 tablespoons water

4 crisp apples, cut into wedges

Place the sugar, cinnamon, lemon juice, and water into a 4-quart slow cooker. Stir until the sugar dissolves. Add the apples.
Cook on low for up to 8 hours. Stir before serving.

Miso Eggplant

Miso Eggplant can be served hot or cold.

INGREDIENTS | SERVES 4

2 tablespoons water

¼ cup miso paste

1 1-pound eggplant, cubed

Place the water and miso into a 4-quart slow cooker. Stir to dissolve the miso. Add the eggplant and toss. Cook on high for 3 hours.

Not-So-Mysterious Miso Miso paste might seem exotic, but it is available in most grocery stores in the refrigerated section. Miso is produced by fermenting rice, barley, or soybeans, and is then made into a savory paste. It is most commonly used in soup but can be used to braise vegetables or on grilled dishes.

Stewed Okra

A Creole dish, this mixture of okra and tomatoes makes the most of seasonal ingredients.

INGREDIENTS | SERVES 4

2 large tomatoes, diced

1½ cups diced okra

1 small onion, diced

2 cloves garlic, minced

1 teaspoon hot sauce

Place all ingredients into a 2-quart slow cooker and stir. Cook on low for 2–3 hours. Stir before serving.

Serving Okra

Okra has a distinctive pentagonal shape and a thick stem that should be discarded. When cooked, it releases a slippery, gooey substance. This can be off-putting to some but is easily counteracted by pairing the okra with something acidic, like tomatoes.

Mixed Summer Vegetables

The vegetables in this dish end up with a texture that is very close to steamed.

INGREDIENTS | SERVES 4

1 medium onion, cut into ¼″ slices

1½ cups sliced zucchini

1½ cups sliced yellow squash

1 tablespoon minced fresh thyme

¼ cup lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup fresh corn kernels

½ cup diced okra

1 teaspoon butter

Place the onions on the bottom of a 1½- to 2-quart slow cooker. Top with zucchini, yellow squash, thyme, lemon juice, salt, and pepper. Cook on low for 3½ hours.
Add the corn, okra, and butter, and stir. Cook for an additional 30 minutes on high.

Crimini Mushroom Un-Stuffing

“Stuffing” made in the slow cooker is moist and flavorful, the next best thing to being roasted with the bird.

INGREDIENTS | SERVES 18

1½ tablespoons butter

1 pound onions, diced

1 pound celery, diced

8 ounces crimini mushrooms, sliced

12 cups cubed bread

1 egg

1 quart Chicken Stock

½ tablespoon poultry seasoning

1 teaspoon marjoram

1 teaspoon dried sage

1 teaspoon dried parsley

1 teaspoon celery flakes

¼ teaspoon celery seeds

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

Melt the butter in a large skillet. Sauté the onions, celery, and mushrooms until the onions are soft. Pour into a large bowl. Add the remaining ingredients and stir to combine.
Scoop into a 6-quart slow cooker, and cook on low for 6 hours.

Gingered Sweet Potatoes

For this festive recipe, look for candied ginger that is not coated in sugar; it's called uncrystallized ginger.

INGREDIENTS | SERVES 10

2½ pounds sweet potatoes

1 cup water

1 tablespoon grated fresh ginger

½ tablespoon minced uncrystallized candied ginger

½ tablespoon butter

Peel and quarter the sweet potatoes. Add them to a 4-quart slow cooker. Add the water, fresh ginger, and candied ginger. Stir.
Cook on high for 3–4 hours or until the potatoes are tender. Add the butter and mash. Serve immediately or turn them down to low to keep warm for up to 3 hours.

Sweet Potatoes or Yams?

Yams are not grown domestically, so the yams commonly found in supermarkets are actually varieties of sweet potato. True yams can be found in Asian or specialty stores and come in colors ranging from purple to yellow to white.