Makes 4 servings
Ideal slow cooker size: 3-4 quart
Cooking time: 2-4 hours on HIGH or 4-6 hours on LOW
1 lb lean ground turkey
1 Tbsp minced garlic
1 Tbsp grated fresh ginger root
1 Tbsp toasted sesame seeds
1 Tbsp sriracha sauce (plus more for serving)
3/4 tsp kosher salt
Green onion, optional
Lettuce leaves, for serving
1. Place turkey, garlic, ginger, sesame seeds, sriracha and salt in the slow cooker. Use a large spoon to break up the meat as much as possible.
2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-4 hours. Break up the meat with a spoon and give a good stir.
3. Serve meat wrapped up in lettuce and top with extra sriracha, sesame seeds and green onions, if desired.
About This Recipe
Makes 1 1/2 cups
THIS RECIPE APPEARS IN:
How to Make Sriracha from Scratch
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar
Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months
Recipe for Slow Cooker Creamy Cauliflower and Potato Soup
Makes 3-4 servings (this can easily be doubled)
Ideal slow cooker size: 3-4 quart
Cooking time: 6-8 hours on low or 4-6 hours on high
1/2 cup diced white onion
1 garlic clove, minced
1/2 tsp canola oil
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
3 cups chicken broth (or 3 cups vegetable broth)
1/2 head cauliflower
8 oz yellow potatoes (this was just one large potato)
1/4 tsp salt
1/4 cup half and half (or heavy cream)
Salt and pepper, to taste
2 Tbsp diced Green onion (optional)
1/4 cup grated cheddar (optional)
1/4 cup bacon bits (optional)
1. Combine onion, garlic, oil, nutmeg and cayenne pepper in a microwave safe bowl. Microwave for 5 minutes, stirring every 90 seconds or so. Transfer the mixture to the slow cooker.
2. Add the broth to the slow cooker.
3. Cut half a large head of cauliflower into florets. Add to the slow cooker.
4. Peel the potatoes and cut into cubes. Add into the slow cooker. Add in 1/4 tsp salt.
5. Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 6-8 hours.
6. Remove the lid and add contents of slow cooker to a large blender (you may have to work in batches). Blend until smooth and creamy. Add soup back into the slow cooker.
7. Add in half and half. Salt and pepper the soup to taste.
8. Pour soup into individual bowls and top each with green onions, cheddar and bacon.
Recipe adapted from America’s Test Kitchen Healthy Slow Cooker Revolution
stay warm this weekend with our soothing, spiked chamomile tea. recipe below: 2 chamomile tea bags 1 cup hot water 1 ounce bourbon 2 teaspoons honey 1 splash of aromatic bitters 1 rosemary branch (optional) Place the chamomile tea bags in a mug and pour in hot water. Let steep for 5 minutes. Remove the tea bags and add bourbon, honey, and aromatic bitters and stir. Garnish with rosemary. #goopmake