pears and nuts all translate well to lower temperature cooking for a longer period. Whether it’s a quick preparation that allows for other activities or a more contemplative, mindful endeavor that can be relaxing in itself, the recipes on the pair’s website, TheZenOfSlowCooking.com, are highly suited for busy people.


Slow Cooking 101 Slow cookers have come a long way since they were fi rst introduced in the 1970s. Today, they come in all shapes and sizes, with inserts, timers and a wide range of settings. Barnhart and McKay recommend the fi ve-to-six- quart size with a removable insert as the most practical. Food cooks in the insert, which can be washed and dried


separately, so there’s no need to put the entire slow cooker in the sink to clean up afterwards. Because the slow cooker’s low


temperature is about 200° F and the heat is indirect, the appliance uses less liquid than conventional cooking. Many of Barnhart and McKay’s easier recipes simply require putting the ingredients in the slow cooker, selecting the temperature, replacing the lid and turning the appliance on. Fresh garnishes, such as the roasted pumpkin seeds or fried sage leaves for the Butternut Squash Soup, make a crisper contrast to the softer texture of slow-cooked foods, notes McKay.


Judith Fertig blogs at AlfrescoFoodAndLifestyle.blogspot.com from Overland Park, KS.


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into the slow cooker. Cover and cook on high setting for 3 hours or low for 6 hours. Then, blend using an immersion blender until smooth and leave covered until ready to serve. Make the toppings available to sprinkle and stir.


Butternut Squash Soup


Yields: 6 servings Prep Time: 5-10 minutes


5-6 cups butternut squash, diced ½ cup or 1 carrot, chopped 1 cup or 1 small bunch scallions or spring onions, chopped 8 whole sage leaves, fresh (or 1 Tbsp dried)


1 Tbsp rosemary, fresh (or ½ Tbsp dried) 3 cups vegetable or chicken broth 1 cup organic dairy or non-dairy milk


Suggested toppings: Slices of freshly toasted bread, drizzled with olive oil and cubed


1/3


cup roasted pumpkin seeds 8 additional fresh sage leaves, fried 4 slices of lean bacon or tempeh, crispy and crumbled


Place the squash, carrot, scallions, sage leaves, rosemary, chicken broth and milk


2 Tbsp white miso paste Olive oil 4 Tbsp pine nuts, toasted


Dressing:


2 tsp Sriracha sauce 1 Tbsp lime juice


¼ cup plain or coconut milk yogurt


Oil the insert of the slow cooker with coconut or olive oil. On a chopping board, halve the acorn squash and scoop out the seeds.


In a separate bowl, add the millet, garbanzo beans, raisins, garlic powder, black pepper and 2 tablespoons of the


Millet and Miso Stuffed Acorn Squash with Sriracha Dressing


Yields: 4 servings Prep Time: 15 minutes


Coconut or organic olive oil 2 acorn squash, halved and deseeded 1 cup millet or quinoa ½ can garbanzo beans ½ cup raisins 1 tsp garlic powder ½ tsp black pepper 3 Tbsp fresh chives, snipped ¼ cup lemon juice


cup water in a cup and pour over the millet mixture. Stir well. Spoon the millet fi lling into the acorn squash. Cover and cook on low setting for 6 hours or high for 3 hours. Mix the ingredients for the Sriracha dressing in a small bowl and refrigerate until ready to serve.


chives. Mix the lemon juice, miso and 2


/3


Once cooked, remove from the slow cooker and sprinkle with the remaining snipped chives and toasted pine nuts. Serve with the Sriracha dressing alongside.


All recipes adapted from TheZenOf SlowCooking.com by Meg Barnhart and Jane McKay.


November 2015 19 ORGANIC FERTILIZATION


photos by Stephen Blancett


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