Stock the Crock by Phyllis Good – Cookbook Review
It’s Crocktober! Did you know that? Well, it is and to celebrate I was sent a copy of the new cookbook, Stock the Crock by Phyllis Good at no charge by Time Inc. Books. Read on to learn about the book, see what I thought and get an exclusive recipe excerpt.
Table of Contents
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About Stock the Crock:
The ultimate resource for a new generation of slow-cooker fans from the New York Timesbestselling author who has sold 12 million cookbooks!
Stock the Crock brings together the expertise of America’s most popular slow-cooker authority with a fresh collection of 100 essential, innovative, and easy-to-prepare recipes-each with variations allowing readers to customize the dish according to their dietary needs.
You’ll find beloved classics, as well as dishes you might be surprised can be done successfully in a slow cooker. (Hello, slow-cooker creme brulee!) Whether you are looking to accommodate gluten-free, paleo, or vegetarian diets, or prefer slow-cooker meals perfectly sized for one or two people, this cookbook provides smart ideas, more than 100 recipe photos, and cooking hacks that will change the way you use your favorite fuss-free cooking appliance.
Learn simple make-ahead tricks, convenient baking tips, and how to make two recipes at once using the same cooker, so you can simplify cooking and spend more time enjoying your family and friends around a wonderful, delicious meal.
About the Author:
Phyllis Good is a New York Times bestselling author whose books have sold more than 14 million copies.
Her newest book is Stock the Crock, a beautiful slow-cooker cookbook, published by Time Inc. Books/Oxmoor House. Stock the Crock offers “the ultimate resource for the new generation of slow-cooker fans.”
Stock the Crock brings together the “100 Must-Have Slow-Cooker Recipes,” along with 200 Variations for Gluten-Free, Vegan, and Paleo-Friendly appetites.
“My commitment is to make it possible for everyone to cook, even if you have too little time or too little confidence,” Phyllis says. “Eating together with other persons is essential for strengthening human communities. This is especially true for children. My goal is to help that happen.”
Earlier, Phyllis was the creator and author of the mega-bestselling Fix-It and Forget-It cookbook series. She is also well-known for a series of Central Market cookbooks, The Best of Amish Cooking, a number of small gift cookbooks, as well as the pictorial-essay book, Amish Children.
In fact, 20 of Phyllis’ books have each sold more than 50,000 copies, for a grand total exceeding 14 million copies.
In addition to her work with Time Inc. Books/Oxmoor House, Phyllis Good serves as Executive Editor for Walnut Street Books. Phyllis received her B.A. and M.A. in English from New York University.
Phyllis lives in Lancaster, PA, with Merle, her husband of 48 years. They have two adult daughters and delight in their two grandsons.
My Opinion:
I will be honest, I have not used my slow cooker all that often. I forget I have it – but I want to use it more so I figure the best way to accomplish that is to have a cookbook to inspire me. This book is a great starting point. It has a variety of recipes for everything – yes, even dessert! I never in a million years would have considered making a dessert in my slow cooker.
The book offers 100 recipes in categories like soups and stews, chicken, beef and pork, vegetarian and those desserts. There are also many variations offered so you can take a basic recipe and change it to make it something altogether different. You will find tips and tricks for getting the most out of your slow cooker along the way.
The book is full of stunning photographs of most of the completed recipes. I do adore a cookbook with lots of photos. It obviously makes it easier to know what the finished recipe will look like. The ingredients for the dishes in the cookbook are not hard to source and the directions are very easy to follow. Some call for pre-cooking outside of the slow cooker. Most call for just placing everything in the appliance and letting it cook.
Overall a wonderful book to have in your cookbook library.
Rating:
4
The Recipe:
Thanks to the publishers at Time Life Books I have been given permission to share a recipe with you. Therefore I started to gather ingredients so I could demonstrate but ran into a small problem. When I opened my canister labeled “barley” and found it contained “peanuts.” This made making a barley soup rather impossible.
In fact, it left me with no barley for a recipe that was barley based. Which was a bummer because I was really looking forward to it. Oh, well – these things happen. The hubby and I are due to go down to Missoula this weekend and you can bet that barley is on my shopping list. For now, enjoy this delicious sounding recipe.
Excerpted from Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200″ data-saferedirecturl=”https://www.google.com/url?hl=en&q=http://amzn.to/2tJyJXb&source=gmail&ust=1508901493339000&usg=AFQjCNG7_NY31voSgXFL5kJ0LeshWmJplQ”>Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.:
Tomato Barley Sausage Soup
Tomato Barley Sausage Soup by Kristina S.
6 qt. oval slow cooker Serves 8?Prep : 30 minutes?Cook : 7 to 8 hours
1 pound sweet or hot Italian sausage, squeezed out of its casing and coarsely
chopped
1 cup chopped onions
1 cup chopped celery
2 cups chopped carrots
1 tablespoon minced garlic
2 (14.5-ounce) cans petite diced tomatoes
4 cups chicken broth (make your own, page 256)
1 cup uncooked pearl barley
1 to 2 cups water, depending on how thin or thick you like the soup, optional
Fresh toppers: chopped fresh tomatoes, sliced green onions, shredded cheese of
your choice
1. Grease the interior of the slow cooker crock with nonstick cooking spray.
If you have time, cook the sausage and onions in a skillet over medium, breaking up
sausage with a wooden spoon, until browned. Use a slotted spoon to transfer the
meat and onions into the prepared crock. Discard the drippings. Note: If you don’t
have the time, crumble the uncooked sausage straight into the crock. Stir in the
onions, mixing well and breaking up the sausage into small pieces.
2. Stir the celery and the next 5 ingredients (through barley) into the crock. Add
water, if desired.
3. Cover. Cook on Low 7 to 8 hours, or until the barley and vegetables are as tender
as you like.
4. Serve in bowls. Top with the fresh tomatoes, onions, and shredded cheese.
Celebrate Crocktober and Beyond
Hopefully you will try this easy recipe and let me know how it is. As soon as I get some barley I will give this recipe a try. I still can’t believe I had mislabeled my canisters like I did. At least I know I have plenty of peanuts! It looks like I should start looking through the recipes for a way to use them, what do you think?
Happy Crocktober everyone!
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