Southwest Slow Cooking
by Tammy Biber and Theresa Howell
Published by Northland Publishing
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Reviewed by Andrea Sisco
Slow cooking is such a practical way of preparing meals with the busy lives everyone leads. Southwest Slow Cooking by Tammy Biber and Theresa Howell presents 101 recipes that allow the 'cook' to pop the ingredients into the slow cooker and forget it until it's ready to eat--or the aroma gets to you.
The authors include some staples to keep on hand so you don't have to run to the store so often. Note: Those of us who live in the Southwest always keep chiles on hand. It's a rule. Also included in the cookbook are slow cooking tips and techniques that will improve your cooking experience. The "no-peeking" rule is the most difficult for me.
The contents include recipes for appetizers, soups, stews and chilis, meat entrees, vegetarian entrees, side dishes, breads and desserts.
I'd never considered preparing appetizers in the slow cooker, but had to try the Red, Yellow, & Green Rajas con Queso and Roasted Red Pepper & Garlic Tostinis. Delicious!
The Southwest Chicken & Rice is flavor-full and uses ingredients most kitchens have on hand (remember the chili rule). For comfort food with a zing, try the Mexican Meatloaf. My favorite is Brian's Southwest-Style Pot Roast. This is down-home food at its best.
And it wouldn't be southwest cooking if you didn't have a recipe for Corn Bread Casserole or Green Chile Corn Bread. Mouth watering goodness.
But who knew you could make a cake in the slow cooker. Try the Chocolate Cake with Cream Cheese Frosting and swoon.
Armchair Interviews says: Southwest Slow Cooking is easy, fast and just plain good.
Author's Web site: http://www.northlandbooks.com