Get fired up for some slow cookin'

Some of the strangest dietary advice I've ever received came from a psychic who was convinced that considerable weight loss and the resulting happy life could all be mine with the help of just one ordinary kitchen tool.

She said I needed a Crock-Pot.

Forget the magical and mystic. This advice was practical - and so correct.

Crock-Pots are miracle workers in the kitchen, offering cooks a one-pot, no-fuss way of making a great meal that simmers away while you're at work. After just a little chopping and occasional browning, you toss in the ingredients, throw on the lid, flip the switch - and wait.

Oh yes, Crock-Pots are that fool-proof. Recipes rarely call for any stirring, and lifting the lid to check on progress is actually a serious sin (it lets the heat out).

Plus, there's truly nothing better than unlocking the door and stepping into a home filled with the aromas of something yummy bubbling away.

But before we go any further, we should probably start using the generic name for Crock-Pots. The Rival brand made the contraptions famous in the '70s and '80s, but the generic term for the appliances we're talking about is "slow cooker." My cooker at home is actually a true Crock-Pot, but many aren't.

Regardless of the brand, a slow cooker is your best friend in the kitchen. If you have one, pull it out and whip up something good. If you don't have one, now's the time to find out what the rest of us are raving about.

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MORE REASONS TO LOVE YOUR SLOW COOKER:

Movement of steam and water does all the flavor mixing for you.

Cheaper and tougher cuts of meat can be made fork tender.

Units don't take up much room and clean up easily.

The cooking doesn't heat up the kitchen, which is a great fact in these parts.

Traditional recipes can be adjusted for slow cooking (you'll need less liquid)
Slow cookers are very forgiving. There is more leeway time before overcooking.

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SLOW COOKERS ARE GREAT FOR:

Roasted meats (They'll be fork tender.)

Soups and stews

Casseroles

Vegetable side dishes (This is the only way to cook beans.)

Desserts like: brownies, cobblers, puddings and cakes can be cooked (In some cases, pans can be set inside slow cooker).

Assorted extras like: hot drinks, granola, jelly

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A FEW TIPS FOR YUMMY MEALS:

Brown most meats first for the best flavors.

Cut meat and veggies consistent sizes to ensure even cooking.

I always cook the first hour on high for food safety reasons.

Put veggies on the bottom, closer to the heat source, since they take longer to cook.

Vegetables can always be chopped the night before to save time.

Herbs and spices can sometimes lose their flavors if cooked for long periods of time. Add them toward the end.

If meal is too soupy at the end, thicken the liquid by adding a water and cornstarch mixture or cook for a while without the lid.

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A FEW CAUTIONS FOR USING YOUR SLOW COOKER:

Start out each meal on the high setting for an hour. This gets the temperature up for a short time, enough to kill any germs.

Slow cookers won't work unless 1/2 to 2/3 full. Don't fill it up all the way.

Resist the temptation to lift the lid for a peek. This drops the temperature significantly and lengthens cooking time.

Never store food in the crock portion or try to reheat food in a slow cooker.

Don't serve food if you aren't home and there is a power failure. Any disruption in cooking can be dangerous.

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JUST FOR SLOW COOKERS:

Insulated carriers are sold for taking food to potlucks and such.

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DARIN'S FAVORITE SLOW COOKER RECIPE:

PORK CHILE VERDE
Three pounds pork roast
One large onion, chopped
Four cloves garlic, minced
Two jalapeño chiles
Two 14-ounce cans of green chile enchilada sauce
Four carrots, peeled chopped
Cooking oil
Flour
Cornstarch

Brown the onion and garlic and place into bottom of greased slow cooker crock. Add carrots.

Cut the pork into one-inch pieces, roll in flour, brown in a skillet. Place meat into crock. Cover meat with enchilada sauce and chopped chiles.

Cook for six hours on low or until meat is well cooked, but tender. Mix one tablespoon of cornstarch into small amount of water to make a thickener. Stir mixture well, then stir into crock. Cook for half-hour longer.

Before serving scoop up several ladles full of meat. Shred with fork, stir well.