More fun with slow cookers

In our food story today on the cover of LENS, we delve into the resurgence of slow cookers. There are tons of recipe options, and while we gave you two in the print edition, we couldn’t fit them all. So here are a few more, if you’re feeling adventurous.

Tamale Pie
For a gluten-free version, substitute a gluten-free baking mix for the flour and baking powder.
Ingredients
• Cooking spray
• 15 ounce can black beans, drained and rinsed
• 15 ounce can fire-roasted diced tomatoes
• 15 ounce can corn, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
For cornbread topping:
• 3/4 cup cornmeal
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1 cup milk
• 1/4 cup sugar
• 1 large egg
Instructions
Spray the inside of a 4-quart slow cooker with cooking spray. Pour in the filling ingredients — the beans, tomatoes, corn, spices, onion and cheese — and stir well, taking care to evenly distribute the spices.
In a separate bowl, mix the cornbread topping. Pour the batter evenly over the filling, spreading it with a spatula. Cover and cook on low for 4-7 hours, or on high for 2-4 hours.
Makes 6 servings.
Source: Stephanie O’Dea, “Make It Fast, Cook It Slow”

Country-style Pork Ribs with Tomatoes and Peppers
Ingredients
• 4 pounds country-style pork ribs
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 large garlic cloves, chopped
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1 cup tomato puree
• 1 teaspoon dried oregano
• 4 medium red bell peppers, seeded, in 1/2-inch slices
Instructions
Pat ribs dry and sprinkle them with salt and pepper to taste. In a large skillet, heat the oil over medium heat. Add as many ribs as fit without crowding. Cook the meat, turning occasionally, until nicely browned on all sides. Place the browned ribs in the slow cooker. Repeat until done.
Add the onions and garlic to the skillet and cook 5 minutes, or until softened. Stir in wine and tomato paste and cook, scraping the bottom of the pan, until the liquid begins to simmer. Stir in tomato puree, oregano and salt and pepper to taste.
Scatter the peppers over the pork in the slow cooker. Pour the sauce over the meat. Cover and cook on low for 6 hours or until the meat is tender and coming away from the bones. Discard any loose bones and skim off the fat.
Makes 6 servings.
Source: Michele Scicolone, “The Italian Slow Cooker”

Basic Polenta
Ingredients
• 1 cup coarsely ground cornmeal, preferably stone-ground
• 1 1/2 teaspoons salt
• 5 cups water (or half water and half broth)
• Additional water, milk, broth or cream, optional
Instructions
In a large slow cooker, stir together the cornmeal, salt and water. Cover and cook on high for 2 hours. Stir the polenta. If it seems too thick, add a little extra liquid. Cook for 30-60 minutes more, until thick and creamy. Serve hot.
Makes 6 servings.
Source: Michele Scicolone, “The Italian Slow Cooker”