Slow-Cooker Soup: Indian Cauliflower and Potato Soup (Aloo Gobi)

Yield: 1-1/3 cups, approximately 6 Servings

Indian Cauliflower and Potato Soup (Aloo Gobi)
Photo by Better Homes & Gardens©

Slow Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high

Ingredients:

  • 3 cups leftover mashed potatoes
  • 3 cups bite-size cauliflower florets
  • 1/2 cup chopped onion (1 medium)
  • 1 fresh jalapeno chile pepper, seeded and finely chopped*
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1 32-ounce carton reduced-sodium chicken broth or vegetable broth
  • Plain Greek yogurt
  • Snipped fresh cilantro
  • Sliced jalapeno (optional)

Directions:

  1. In a 3 1/2- or 4-quart slow cooker combine mashed potatoes, cauliflower, onion, jalapeno pepper, ginger, garlic, salt, cumin, turmeric, and paprika. Stir in broth.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Cool slightly.**
  3. Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on high-heat setting until heated through.
  4. If desired, garnish each serving with yogurt, cilantro, and/or sliced jalapeno.

From the Test Kitchen

*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:
If desired, omit Step 3 and serve immediately from slow cooker.

Nutrition Facts (Indian Cauliflower and Potato Soup (Aloo Gobi))
Per serving: 131 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 3 mg chol., 902 mg sodium, 24 g carb., 3 g fiber, 4 g sugar, 7 g pro.
Percent Daily Values are based on a 2,000 calorie diet

 

Slow-Cooker Corn Chowder

Recipe provided by Better Homes & Gardens™

Slow Cooker Corn Chowder

Photo credit: BHG.com

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup finely chopped carrots (2 medium)
  • 1/2 cup finely chopped celery (1 stalk)
  • 1/3 cup finely chopped onion (1 small)
  • 3 cups peeled and cubed russet potatoes (about 1 pound)
  • 3 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon paprika
  • 4 cups frozen whole kernel corn
  • 2 cups milk
  • 3 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh thyme
  • 4 slices bacon, crisp-cooked, drained, and crumbled
  • Cracked black pepper

 

Directions:

  1. In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
  2. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
  3. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
  4. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.

 

Nutrition Facts (Slow Cooker Corn Chowder)
Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro.  Percent Daily Values are based on a 2,000 calorie diet

Bacon Chocolate Bark

Better Homes and Gardens Test Kitchen worked on this creation of chocolate and bacon.

Bacon Chocolate Bark

Bacon and Chocolate: What more could you ask for?

Yield: 4 Servings

Ingredients: 

  • 2 slices thick-cut bacon
  • 1 tablespoon caramel sauce
  • Two 1 ounce squares bittersweet chocolate, unwrapped

Directions:
Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce.

Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet.

Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top.

Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

From the BHG.com Test Kitchen:

To use a candy bar:
If you are using a chocolate candy bar, reduce baking time to 2 to 3 minutes or until softened. Spreading is not necessary.