Today I’m going to show you just how much time you can save in the kitchen using a slow cooker. Even a real beginner can turn out a succulent main course with little effort. I’ll share with you a recipe I created which also happens to be one of my husband’s favorites.

When this invaluable kitchen tool was first introduced to the busy homemaker many years ago, it was referred to as a “Crock Pot” and for a time, became the best thing in the kitchen since sliced bread. Today it’s referred to as a “Slow Cooker”. Food prepared in it tastes like it was simmered for hours on a stove. You load it in the morning, and it takes care of cooking your meal while you’re away. My favorite feature of this wonderful device is the savory fragrance that permeates your kitchen while it’s on, and, more importantly, the delicious hot food that’s waiting for you when you walk in the door after a busy day.

When I was working full-time, I’d set it up the night before, and then simply turned it on before leaving in the morning. If you do this, be sure to refrigerate it until you’re ready to turn it on the following day.

If you don’t already own a slow cooker, and want to purchase one, they are available in many stores (as well as online), and come in various sizes and styles. They range in price from over $100 to as low as $10. I bought mine a couple of years ago in a discount drug store in Los Angeles. It cost me a whole $8.99 on sale. It works just great, and since we’re being conservative here, any money we can save on kitchen tools is an added bonus to our home cooking and our bank account. The fancy slow cookers have timers, etc. All you really need is “off – low – medium – warm”. I have a small one (2 qt.) and a larger one (8 qt.). For our pot roast today, we’ll be using the larger one. If you’re going to make the recipe for only one or two servings, and you choose to divide the recipe in half, the 2-quart size will be fine.

My favorite meats prepared in a cooker are beef and pork. The density of these meats lends itself better to long slow cooking than chicken or fish. A less-expensive meat can be transformed into a tender cut with a few added ingredients; however, it’s really the slow cooking at a lower temperature that does it.

In the recipe I’m sharing with you today we’re using beef to make a tender Asian-flavored pot roast. You may already have most of the ingredients in your pantry. I came up with this recipe by following a basic pot roast version, changing the spices, and adding a couple of ingredients we especially like.

Ok, let’s cook!

We’re going to use a chuck roast. I prefer chuck because it’s marbled and, therefore, more tender. It has a little more fat than some other cuts, but the fat accumulates on top and can be skimmed off after it’s cooked. Any beef would be equally delicious in this recipe.

Now you can line up your ingredients:

GINGER POT ROAST

1 two or three-pound chuck or beef roasting meat

3 stalks celery cut in 2-inch chunks*

3 teaspoons minced fresh ginger*

5 cloves minced garlic*

½ cup soy sauce (low-sodium or regular)

1 10oz. can sliced water chestnuts, drained

1 14oz can chicken or beef broth; (or 1 tablespoon

powdered chicken or beef bullion dissolved in

1 ½ cups hot water)

2 large white onions, sliced and separated into ½-inch rings*

3 tablespoons flour dissolved in 3 or 4 tablespoons of cold water (optional)

Cut the roast into 3 or 4 pieces. Combine the stock—or bullion mixture—with the ginger, garlic and soy sauce. Assemble the ingredients as follows: Place celery pieces on the bottom; add the meat chunks. Now pour the liquid mixture over the meat and add the water chestnuts. Lastly, arrange the onion rings over the top. Cover the cooker and set it on Low.

If you are setting this up the night before, at this point cover and refrigerate the whole pot. In the morning, remove from refrigerator and place the cooker bowl in the metal holder, plug it in and turn it on the Low setting. In 8 or 9 hours the meat will be perfect.

Now you have two choices:

Skim off any fat from the juices. In a small bowl, remove about one (1) cup of the liquid from the cooker and blend with the flour until smooth. Stir the mixture back into the cooker, increase the setting to High and cook uncovered 30 minutes longer until the sauce is thickened.

I like all the vegetables to become part of the sauce. So here’s how I prefer to serve it:

Remove the meat and set aside. Lift out the solid vegetables and place them in a food processor (or blender). Slowly puree the vegetables until smooth. Pour the mixture back into the pot, add the meat and cook uncovered on High for another 15 minutes to heat it thoroughly. The meat is now very tender and will easily break into smaller chunks to serve it.

Now you can prepare a salad or whatever you choose to serve with the roast. It is delicious served over steamed rice, cooked noodles, or boiled potatoes. We prefer it alongside some crusty bread to sop up the gravy.  Dinner is on!

Let me introduce myself. My name is Pauline Boren, the Conservative Cook. The Editors at LowDownCentral have encouraged me to share my conservative approach to creating a variety of recipes that you can easily incorporate into your busy, politically-charged schedules—recipes that tantalize the senses, and display your good kitchen sense.

You’ve probably heard many people say, “I can’t even boil water.” Here you’ll not only learn how to boil water, you’ll master some simple steps to making very delicious (and nutritious) dishes. I’ll show you how to effortlessly prepare tasty and pleasing meals while maintaining a full-time job, and/or handling the duties of full-time mom.

I prefer meals reminiscent of memorable home dining experiences with my family and friends, and sharing something special I made just for them. Many of my recipes were learned from my Mom. She never used a formal recipe, but inherited all her tried and true cooking techniques from my Grandmother. Because neither of them wrote down their recipes, it was difficult at best to recreate each dish. Over the years, with my passion for cooking and experimentation, I’ve successfully reproduced many of her recipes, and they have delighted both family and friends. My sister tells me they taste just like Mamma’s! Of course, I’ve also had a little of her input on some dishes along the way. Hopefully, what you learn from our time together will impress your toughest critic, while giving you that wonderful pride and satisfaction of having completed a delightful and tasty home-cooked meal.

My kitchen is in Arizona, and like most of the country now, the weather here screams for some hot comforting soup. I can’t think of a better way to begin our food adventure than to cook something that will take off the winter chill.

If you follow along with this first recipe, you will end up with a savory result and the ability to make a large variety of other soups. I often improvise and rarely cook a dish exactly as a recipe dictates. I will also teach you how to spice up a bland recipe and make it your own, sharing shortcuts garnered from the cooking school of hard knocks. Just remember to write down what you choose to “add” or “delete” from any recipe and you’ll be able to repeat it at a future date. There’s nothing worse than making a fabulous dish, getting rave reviews, and not being able to make it again.

Soup is actually one of the easiest dishes to make. It can be used as a starter, appetizer, or as a complete meal accompanied by hearty bread, biscuits or crackers. It can also be visually enhanced with a dollop of a contrasting ingredient such as sour cream, guacamole, grated cheese, a couple of croutons or a sprig of fresh herb. The varieties are endless.

Soup also happens to be one of my favorite dishes to make because I can ad lib as I go. Years ago I learned that the secret to a good soup is the flavor from the first sizzle of the onion sautéing in the butter. After the onion is golden you add the other ingredients—the liquids, vegetables, meat, fish, pasta or rice. If you’re making a cream soup, you can add cream or milk in place of some of the liquid. Of course, adding cream adds extra calories so you can substitute whole or low-fat milk. There is no difference in texture. Skimmed or canned milk also works well. The liquids can be chicken, fish, or beef stock and even plain water.

The next ingredient is the seasoning. Here you can add either spice or a fresh herb. Remember, dry herbs are stronger than fresh so a little goes a long way. Two of my favorite dry herbs are Herbs de Provence and Italian Seasoning. Both are simply a combination of many herbs and readily available at any grocery store. Fresh parsley or basil also enhances any soup—especially an Italian soup. It can be incorporated while cooking, or added on top as a garnish.

I have fresh butternut squash today, so I decided to make a very basic creamy soup. The first important step is to get all the recipe ingredients measured and ready to assemble before you actually begin. This way you won’t forget any ingredient, and with a little preparation, all will go smoothly.

Butternut Squash Soup 

1 butternut squash, sliced in half lengthwise and roasted (roasting note below)

1 whole onion – chopped (into about ½ inch pieces)

3 Tablespoons unsalted or salted butter

2 Tablespoons olive oil

1 14oz can chicken stock (low sodium or regular)

1 14oz can beef stock (low sodium or regular)

1 Cup low-fat or fat-free milk

1 Cup water

½ Cup sherry (optional--t he alcohol will cook out and just the flavor remains)

1 Teaspoon Chinese Five Spice Blend

1 shake red pepper flakes

Salt ( depending on whether you used salted butter and regular stock)

Pepper to taste

Remember that the cut size of the vegetables is not important in this cream soup because all the solid vegetables will be pureed in the food processor after they are cooked. If you were making a vegetable soup you may want more uniform pieces, but since rustic cooking is so popular now, irregular size is also find in soups. Food size (like of meats, chicken, fish or vegetables) is a little more important in stove-top or oven cooked dishes so all the ingredients will cook evenly.

Preheat oven to 400 ° . Wash the butternut squash and slice in half lengthwise. Place cut side up on foil-lined baking sheet. Sprinkle small amount of olive oil and salt and pepper on cut-side, then bake in center of oven—cut-side up—for 35 to 45 minutes, or until tender when pricked with a fork.

Remove from oven and cool slightly. Remove only the seeds and not the surrounding pulp. Cut in chunks and place in food processor. [You can remove the skin, but I prefer to leave it on. When pureed it adds flavor and body to the soup.] Now we’re ready to sizzle the onions.

Heat the butter in a large soup pan over medium heat, and add the onion. Cook slowly until clear and golden.

When cooked, add onions to the squash in the food processor. Depending on the size of your processor, you may have to work in two batches. While running the processor, gradually add a little of the water to combine and puree the mixture. When smooth, return the mixture to the soup pan. Now we’re ready to add the liquids and seasonings.

Next add the stock, remaining water, milk, sherry and spices. [The pepper flakes are optional and omitting them will not alter the flavor; however, a little shake will add a depth of flavor to the other ingredients]. Simmer covered about 30 minutes.

That’s it! It’s soup! Enjoy!

Contact Pauline at:   conservativecook@gmail.com