Few of us were expecting winter to skip right over fall this third week of October, but here we are.
With rain, strong winds and temperatures in the 40s, we're shivering in our coats and cars, thinking about a meal that will warm us up. In recent weeks, we published a recipe for crust-less chicken pot pie that you can make in a multicooker, and there was that corn chowder recipe from when I was first cooking in my Instant Pot this summer
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Maybe tortilla soup is calling you. Or a roasted poblano and pumpkin soup. Or your favorite chili and cornbread.
Whatever you're making this week, you'll probably need a big pot and a ladle. And Tupperware containers to freeze the extras for later this winter. Uh, I mean, fall.
If you have a slow cooker or an Instant Pot, here's a seafood cioppino recipe from "Better Homes and Gardens Fast or Slow" (Houghton Mifflin Harcourt, $19.99), a new book from the Meredith Corporation that has both a quick and a slower method for cooking every dish in the book. These kinds of method-based cookbooks serve the multicooker crowd while also staying relevant for the cooks who only have a slow cooker. Or who want to use their Instant Pot as a slow cooker. Either way, it's a hearty dish for a cold night, and you'll have enough for leftovers or to bring over to the neighbor's.
1 (14.5-oz. can) diced tomatoes, undrained
1 (14.5-oz. can) reduced-sodium chicken broth
2 medium red potatoes, chopped
1 medium onion, chopped
3 stalks celery, sliced
1 cup bottled clam juice
2 Tbsp. tomato paste
4 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed
1 pound halibut, sea bass, or other firm whitefish, cut in bite-size pieces
1 pound uncooked shrimp, peeled and deveined (16/20 count)
1 (6-ounce) can lump crabmeat, drained
1/4 cup dry white wine
1/4 cup snipped fresh Italian parsley
Toasted sourdough or French bread slices
FAST: 1-MINUTE COOK TIME
In a 6-qt. electric or stove-top pressure cooker combine the first nine ingredients (through Italian seasoning). Stir in fish, seafood, and wine. Lock lid in place. Set an electric cooker on high pressure 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat; remove from heat.
For both models, let stand 5 minutes. Release pressure quickly. Carefully open lid. Stir in parsley. Season to taste with salt. Serve with toasted bread.
SLOW: 5-HOUR HIGH COOK TIME
In a 5- to 6-qt. slow cooker combine the first nine ingredients (through Italian seasoning). Cover and cook on high 4 1/2 to 5 hours. Stir in fish, seafood, and wine. Cook, covered, 30 minutes more or just until fish flakes and shrimp are opaque. Stir in parsley. Season to taste with salt. Serve with toasted bread.
— From "Better Homes and Gardens Fast or Slow: Delicious Meals for Slow Cookers, Pressure Cookers, or Multi Cookers (Better Homes and Gardens Cooking)" by Meredith Corporation (Houghton Mifflin Harcourt, $19.99)