Sloooooow cooking!

It’s finally winter – and that means it’s time for some new recipes. The following two are from EatingWell, truly one of my favorite magazines – for many reasons. The mag is gorgeous, the recipes really healthy, and most importantly, each works with amazing results. And the best part of both recipes: They cook in a slow cooker.

The first is the perfect antidote when snow starts falling because it reminds me of summer. This recipe uses chicken instead of pork, and the result is really yummy. And although it reminds me of summer, it is hearty enough to be called winter fare. EatingWell suggest topping it with sliced jalapenos, sliced red onions and sour cream. The next recipe is vegetarian, and we can always use a hearty veggie recipe to break up the week. I promise that you won’t miss the meat.

BARBECUE PULLED CHICKEN
1 8-oz. can reduced-sodium tomato sauce
1 4-oz. can chopped green chiles, drained
3 Tblsp. cider vinegar
2 Tblsp. honey
1 Tblsp. sweet or smoked paprika
1 Tblsp. tomato paste
1 Tblsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. ground chipotle chile
1/2 tsp. salt
2 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
• Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
• Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
• Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
• Makes 8 servings. Per serving: 184 calories; 8g fat; 68mg cholesterol; 8g carbohydrates; 20g protein; 1g fiber; 257mg sodium; 303mg potassium
• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

SQUASH, CHICKPEA AND RED LENTIL STEW
Serve over brown rice or steamed spinach.

3/4 cup dried chickpeas
2 1/2 lbs. kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 Tblsp. tomato paste
1 Tblsp. minced peeled fresh ginger
1 1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. saffron, (see Note)
1/4 tsp. freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped
• Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
• Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
• Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
• Stir in lime juice. Serve sprinkled with peanuts and cilantro.
• Makes 8 servings. Per serving: 294 calories; 7g fat; no cholesterol; 48g carbohydrates; 14g protein; 11g fiber; 578mg sodium; 1029mg potassium
• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
• Notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds.
• Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.