Book helps cook slow for two

While I love slow cookers, sometimes the recipes just make way too much for a small family, especially if you don’t want to be using up leftovers for days. And sometimes even slow cooking can be inconvient. Cynthia Graubart’s new cookbook seems to tackle both problems in “Slow Cooker Double Dinners for Two.”

Graubart created groupings of recipes meant to cook together, one for dinner tonight, and the other to be reheated the next day. They cook in two separate slow cooker bags (which are always handy anyway for clean up) and the portion size is meant for 2-3 instead of the usual 6-8.

The book is divided into 5 chapters: poultry, beef, pork, lamb and vegetarian.

Poultry recipes include Chicken with Zucchini and Mushrooms, Chicken Curry with Red Potatoes and Turkey Breast Tenderloin with Cranberry-Orange Sauce.

Beef recipes offer Flank Steak with Green Beans and Portabellas, Pot Roast with Vegetables and Feta and Braised Short Ribs.

Pork recipes include Cherry Balsamic Pork, Parmesan-Crusted Pork Tenderloin and Satay-style Pork Stew.

Lamb recipes offer rockin’ Moroccan lamb, Asian lamb with Eggplant and more.

Vegetarian dishes include Red Lentil Stew, Cauliflower and Bean Curry and Ratatouille.

You can mix and match recipes somewhat, just make sure that what you are cooking cooks the same amount of time.

I made Island Pork Chili and Cumin-Lime Pork. Both make use of half of a one-pound pork tenderloin. The Island Pork Chili also has tomatoes, corn, black beans, mango and spices that all cook together. It is served over rice (that you don’t cook in the slow cooker) and was delicious. The oldest and I ate it up and loved it, the picky youngest saw the tomatoes and spice and was pretty much done. The Cumin-Lime Pork is pretty much what it says, and slow cooks to be sliced and served later. It was very good too. I like the variety and the small portion sizes offered in this book! It’s nice for a smaller family.

“Slow Cooker Double Dinners for Two” is published by Gibbs Smith. It is $19.99.

Contact Amy Phelps at aphelps@newsandsentinel.com