Conquering Cuisine with Denis Chiappa
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Healthy Slow Cooker Suppers
Healthy no-fuss family friendly meals ready when you are

Over the years the slow cooker has found its way into all our kitchens but many times it is a forgotten or underutilized tool.  However, properly used, it can be a great aide in making delicious, stress-free meals for weekday suppers.  Moreover, these will be healthy recipes the whole family with enjoy.

Menu:  Thai Coconut and Chicken Soup with Fresh Noodles; Mediterranean Fish Stew with Spicy Aioli; Turkey Meatloaf with Creamy Gravy; Crock Roasted Carrots and Parsnips in Cumin Yogurt Sauce; Decadent Chocolate Pudding Cake

Thai Coconut and Chicken Soup with Fresh Noodles

2 pounds boneless, skinless chicken breasts, cut into ½ inch cubes

4 cups chicken stock

1 medium carrot

2 tablespoons minced fresh ginger

2 medium serrano peppers, chopped

4 garlic cloves, minced

1 teaspoon grated lime zest

2 cups coconut milk

1 red bell pepper, diced

6 ounces shitake mushrooms, stemmed and thinly sliced

Fresh cilantro

½ cup sliced green onions

Fresh Asian noodles, cooked and kept warm

Salt and pepper

·   Add the first seven ingredients to a 6½ quart slow cooker.  Cook, covered, on low to 5 to 6 hours or on high for 2½ to 3 hours.

·   Skim any fat from surface of the soup.  Add the coconut milk, bell pepper and shitake mushrooms.  Cook on high for 15 to 20 minutes or until vegetables are crisp tender.  Season with cilantro, salt and pepper.

·   Place some of the noodles in the bottom of four soup bowl.  Pour hot soup over noodles.  Serve garnished with green onions.

Mediterranean Fish Stew

1 tablespoon olive oil

2 cups chopped onions

2 medium fennel bulbs, diced

6 garlic cloves, minced

2 (28-ounce) cans diced tomatoes

1½ cups clam broth or water

1 pound mussels, scrubbed

1 pound fresh cod, or other white fish

1 pound shrimp, peeled, deveined and chopped

Fresh parley

Spicy aioli, recipe follows

Salt and pepper

·   Heat oil in a skillet over medium heat.  Cook the onions for 3 minutes or beginning to soften.  Add the fennel; cook until lightly browned, about 3 to 4 minutes.  Add the garlic; cook 1 minute more.  Transfer to a 6½ quart slow cooker.

·   Add the tomatoes and clam broth.  Cook, covered, on low for 4 hours or on high for 2 hours.

·   Quickly stir in the mussels and cook, covered, on high for 3 minutes.  Quickly stir in the fish and shrimp and cook, covered, for 7 to 8 minutes or until the mussels have opened.

·   Season with parsley, salt and pepper.  Serve with crostini; drizzle with aioli.

Spicy Aioli

6 tablespoons mayonnaise

2 tablespoons minced roasted pepper

1 garlic clove, crushed

Pinch of cayenne

·   Stir together ingredients in a small bowl.  Keep refrigerated.

Turkey Meatloaf with Creamy Gravy

1 pound ground turkey

6 ounces sweet Italian sausage

1 medium red pepper, diced

½ cup minced parsley

3 large eggs, lightly beaten

1 cup uncooked quick cooking oatmeal

1 tablespoon Italian seasoning

Smoked paprika

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons flour

1 cup chicken stock

1 cup low fat milk

Salt and pepper

·   Lightly oil the slow cooker. Gently combine the turkey, sausage, pepper, parsley, egg, oatmeal and seasoning.  Transfer mixture to a 6½ quart slow cooker; sprinkle with paprika.  Cook, covered, on low for 4 hours or on high for two hours.  Transfer meatloaf to a cutting board and let stand 5 minutes.

·   Heat olive oil and butter over medium heat in a small saucepan.  Add the flour and cook 1 minute.  Add the stock and milk in a slow steady stream, whisking until incorporated.  Simmer until thickened; season with salt and pepper.  Slice meatloaf; top with gravy.

Crock Roasted Carrots and Parsnips in Cumin Yogurt Sauce

1 pound medium carrots, halved crosswise

1 medium onion, sliced

1 pound medium parsnips, halved crosswise

½ cup chicken stock

1/3 cup Greek yogurt

1 teaspoon ground cumin

Fresh chives

Salt and pepper

·   Place carrots in the bottom of a 6½ quart slow cooker.  Layer onions, then parsnips on top of carrots; season with salt and pepper.  Pour in chicken stock.  Cook, covered, on low heat for 5 to 7 hours, on high heat for 2½ to 3½ hours, or until vegetables are tender and browned on the edges.

·   In a small bowl, stir together the yogurt, cumin and chives.  Season with salt and pepper.

Decadent Chocolate Pudding Cake

1 cup all-purpose flour

½ cup sugar

5 tablespoons cocoa powder

1½ teaspoons baking powder

½ cup milk

1 tablespoon vegetable oil

1 ½ teaspoons vanilla extract

½ cup brown sugar

1½ cups boiling water

Fresh whipped cream

Toasted pecans

·   Lightly oil a 6½ slow cooker.  Stir together the flour, sugar, 2 tablespoons cocoa powder and baking powder.  Whisk in the milk, oil and vanilla until smooth.  Spoon the batter into the slow cooker, spreading to cover the bottom.

·   In a small bowl, stir together the brown sugar and remaining cocoa powder.  Sprinkle over the batter.  Pour the boiling water over top (do not stir).  Cook, covered, on high for 2 hours or until a toothpick inserted in the center comes out clean.

·   Let stand 30 minutes.  Spoon into bowls; serve topped with whipped cream and toasted pecans..

267-625-6900 • 378 North Main Street, Doylestown, PA 18901
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