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This leaves crock pot cooking a win-win scenario as the expenses involved in managing a crock pot are far less than the expenses related to operating a cooker or stove in general. Whether electric or gas, your cooker and oven are often significant energy hogs. Add to this the fact that you are not increasing the warmth in your house by conventional means of cooking and you are using even less electricity.

Unfortunately for most, the general consensus was the crock pots were intended for comfort foods and hearty winter foods. The truth is that the crock pot should be one of the best loved and most often utilized cooking methods in the event that it is possible to handle it.

Advantages of Crock Pot Cooking

Along with the cost benefits cited previously when it comes to crock pot cooking there are a number of other benefits which are worth mentioning. First of all, the bulk of the work entailed with crock pot cooking takes place early in the day when you are refreshed instead of at the conclusion of a frantic work or play day. This means that you’re not as inclined to forget a component or make other mistakes that frequently occur as we prepare a dinner when we are exhausted in the activities of daily.

Secondly, many good crock pot recipes include the vegetables that guarantee we’re getting the nutrients we need. So often, when planning a meal in the last minute, vegetables and other side dishes have been left out in favor of expedience. Crock pot cooking many cases is really a meal in 1 dish.

Another fantastic reason to use a crock pot for the summertime cooking is the ease of clean up. Unlike pans and pans, many crock pot meals are made in 1 dish. This means that there won’t be mountains of dishes to be either hand washed or packed into the dishwasher (or in case you’re like me-both) afterwards. You’re able to spend less time cleaning just as you spent less time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot cooker. After tidy is complete you can contact enjoying the sunshine set, chasing the lightening bugs along with your small ones, or waiting for the first superstar.

While there will be no 1 size fits all best cooking method, crock pot cooking comes very close. When you’ve got a crock pot collecting dust somewhere at the rear of your pantry it’s the right time to get it out, dust in the offand dig up some terrific summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to italian lentil soup with hot sausage and escarole recipe. You can cook italian lentil soup with hot sausage and escarole using 16 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Italian Lentil Soup with Hot Sausage and Escarole:

1. Prepare 2 tbsp olive oil, extra virgin
2. Prepare 1 large onion, chopped
3. Take 1 tbsp salt
4. Prepare 4 clove garlic, minced
5. Take 1 1/2 lb ground pork
6. Use 1 tbsp Italian red pepper flakes
7. Prepare 1 tbsp fennel seeds
8. Get 1 tbsp granulated garlic
9. Provide 1 can 28oz. whole peeled tomatoes in tomato juice
10. You need 5 large potatoes, diced
11. Prepare 1 lb lentils, rinsed
12. Get 10 cup water
13. You need 1/4 cup Provolone cheese, grated
14. Provide 1/4 cup pecorino Romano cheese, grated
15. You need 1 bunch escarole, torn up
16. You need 1 1/2 cup ditalini

Instructions to make Italian Lentil Soup with Hot Sausage and Escarole:

1. Heat the oil with the onions and salt on low heat in an 8qt pressure cooker.
2. After a few minutes, toss in the garlic, and heat until the onions start to soften
3. Toss in the pork with the red pepper flakes, granulated garlic, and fennel seeds.
4. When the onions are very translucent, and the pork is cooked through, add the can of tomatoes. Turn the heat up to medium high, and stir frequently, ensuring there is enough liquid on the bottom to keep everything from sticking.
5. When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.
6. Add the potatoes and lentils and stir.
7. Fill the pressure cooker up with the water to a bit over 2/3 of the pot, seal, turn the heat to high, and bring to pressure.
8. Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.
9. Stir to break up the lentils a bit, and then add the Provolone and Romano cheeses. Stir again, taste, and adjust the salt, red pepper, and fennel, as desired.
10. Return the open pot to low heat and add the escarole. Stir it a bit to incorporate.
11. In a separate saucepan, boil the ditalini with a dash of salt until al dente.
12. Strain the ditalini and incorporate it into the soup. Stir, taste, adjust as needed, and serve.

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