Slow Cooked: Easy, healthy and tasty sauces, salsa
Many times, homemade sauces are better than the ones you buy at the store in a jar or can.
But who has the time to start sauces from scratch? Well, fire up your slow cooker because sauces (and one salsa) are easy and healthy with these recipes from the "Fix-It and Forget It Big Cookbook."
CHUKY SPAGHETTI SAUCE
Originally from Patti Boston, Newark, Ohio. Reprinted from "Fix-It and Forget-It BIG Cookbook," copyright by Good Books (www.GoodBooks.com), used by permission, all rights reserved.
Makes 6 cups
Prep time: 15 to 20 minutes
Cooking time: 3½ to 8 hours
Ideal slow cooker size: 4-quart
1 pound ground beef, browned and drained
1/2 pound bulk sausage, browned and drained
14½-ounce can Italian tomatoes with basil
15-ounce can tomato sauce
1 medium onion, chopped
1 green pepper, chopped
8-ounce can of sliced mushrooms
½ cup dry red wine
2 teaspoons sugar
1 teaspoon minced garlic
Combine all ingredients in slow cooker. Cover. Cook on high 3½ to 4 hours or on low for 7 to 8 hours.
Variations: For added texture and zest, add three fresh, medium tomatoes, chopped, and four large fresh basil leaves, torn. Stir in 1 teaspoon salt and ½ teaspoon pepper.
To any leftover sauce, add chickpeas or kidney beans and serve chili.
SLOW COOKER SPAGHETTI SAUCE
From "Wear-Ever Pokey Pot" cookbook
1 pound lean ground beef
1 cup finely minced onions
¼ teaspoon minced garlic
2 teaspoons salt
¼ teaspoon pepper
½ teaspoon oregano
2 tablespoons parsley flakes
1 8-ounce can chopped mushrooms, undrained
1 15-ounce can tomato sauce
1 10½-ounce can tomato puree
1 12-ounce can tomato paste
1 16-ounce can tomatoes
½ cup red wine
Place raw ground beef into crock; add onions, garlic, salt, pepper, oregano, parsley flakes, mushrooms. Stir thoroughly with a fork until well-blended. Add tomato sauce, puree, paste, tomatoes and wine. Blend together thoroughly and cover.
Cook on low for 12 to 15 hours or on high for 4 to 7 hours; stir occasionally after 4 hours. Makes 2½ quarts.
GARDEN-FRESH CHILI SAUCE
Originally from Dianna Milhizer, Brighton, Miss. Reprinted from "Fix-It and Forget-It BIG Cookbook," copyright by Good Books (www.GoodBooks.com), used by permission, all rights reserved.
Makes 4 quarts or 16 servings
Prep time: 25 minutes
Cooking time: 4 hours
Ideal slow cooker size: 6-quart
1½ cups tomato juice
12 dried red (hot chili) peppers, chopped (or enough to make two cups)
4 quarts fresh tomatoes, peeled and chopped
2 cups onions, chopped
2 cups red sweet peppers, chopped
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon whole cloves
1 bay leaf
2 teaspoons ground cinnamon
2 teaspoons salt
4 cups white vinegar
1 teaspoon whole peppercorns
Bring 1½ cups tomato juice to a boil. Place dried peppers in hot juice and allow to steep and soften for five minutes. Cover your hands with plastic gloves. Remove stems from dried peppers then puree them in your food processor.
Combine all ingredients in slow cooker. Cover cook on high for four hours. Remove bay leaf. Freeze or can in pint jars.
SLOW COOKER SALSA
Originally from Joyce Shackelford, Green Bay, Wis. Reprinted from "Fix-It and Forget-It BIG Cookbook," copyright by Good Books (www.GoodBooks.com), used by permission, all rights reserved.
Makes 2 cups or 8 servings
Prep time: 20 minutes
Cooking time: 2½ to 3 hours
Ideal slow cooker size: 1- or 2-quart
10 plum tomatoes
2 garlic cloves
1 medium onion, cut in wedges
2 or 3 jalapeno peppers
half a medium green bell pepper, chopped
¼ cup cilantro or parsley leaves
½ teaspoon salt
½ teaspoon black pepper
Cut a small slit in two tomatoes. Insert a garlic clove in each slit. Place tomatoes and onions in slow cooker. Cut the stems off the jalapenos. Remove seeds for a milder salsa. Place jalapenos in slow cooker. Add chopped bell pepper.
Cover. Cook on high for 2½ to three hours. Cool. In a blender, combine the tomato mixture, cilantro and salt. Process until smooth. Refrigerate leftovers.
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