Caramelized banana ice cream

1. Process bananas as directed here.
2. Freeze bananas for 30 to 40 minutes while you process the ice cream as directed here.
3. Add the bananas once the ice cream begins to set, about 40 minutes into the process.
4. Transfer to a freezer-proof air-tight bowl, and freeze overnight.

The Order Pinales

Vodka, good quality hooch
Pine, spruce, and redwood branches, preferably fresh tender leaders, rinsed, 6-inches long	3 to 4 per bottle
Juniper berries, crushed	5 to 6 per bottle

1. Place the branches and berries in a bottle, fill with vodka, seal with air-tight lid.
2. Set rest in a cold dark corner for 2 to 3 days, depending on how intense you want the flavors.
3. Discard the solids, and enjoy!

Jerk chicken & sweet potato stew

Potato, medium sweet, peeled, diced	1
Chicken quarters, skinless	2
Salt
Pepper, freshly ground
Garlic, minced	2 cloves
Tomatoes, diced	14 ½ ounces
Cilantro, chopped	3 tablepsoons
Jerk seasoning
Allspice, ground	½ tablespoon
Cinnamon, ground	1/8 teaspoon
Sugar, light brown	2 tablespoons
Red pepper flakes	½ teaspoon
Cloves, ground	1/8 teaspoon
Cumin, ground	1/8 teaspoon
Salt, fine sea	1 teaspoon
Pepper, freshly ground	½ teaspoon
Oil, canola	1 tablespoon

Note: This recipe is part of the Slow Cooker for Two series, which requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any time difference.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the potato to the bottom of the liner, cover with the chicken, and season with salt and pepper. 
3. In a small bowl, combine garlic, tomatoes, and 1 tablespoon of jerk seasoning (reserving the rest for another use); pour over the chicken. 
4. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag. 
5. (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
6. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   -Jerk chicken & sweet potato stew
   -Raspberry Dijon chicken
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak 
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
9. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 
10. Garnish with cilantro.

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Raspberry Dijon chicken

Chicken breasts, boneless, skinless	2
Salt
Pepper, freshly ground
Onion, small, diced	1
Dijon mustard	1 teaspoon
Vinegar, apple cider	1 tablespoon
Sugar, brown	1 tablespoon
Worcestershire sauce	1 tablespoon
Raspberry preserves	2 tablespoons
Orange juice, freshly squeezed	¼ cup

Note: This recipe is part of the Slow Cooker for Two series, which requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any time difference.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the chicken to the bottom of the liner, season with salt and pepper, and top with the onion.
3. In a small bowl, stir together the mustard, vinegar, sugar, Worcestershire sauce, preserves, and juice; pour over chicken.
4. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag. 
5. (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
6. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   -Jerk chicken & sweet potato stew
   -Raspberry Dijon chicken
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak 
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
9. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart

Whole beet salad

Beets with greens	1 ½ pounds
Onion, small white; thinly sliced	1
Pinenuts, toasted	¼ cup
Blue cheese, smoked, crumbled	4 ounces
Orange, small blood; segmented	1
Salt
Pepper, freshly ground

1. Braise the beets, let cool, and then cut into chunks.
2. Rinse the greens well, and discard the tough stem. 
3. Cut the greens into ½-inch pieces; transfer to a large bowl with the onion. 
4. Drizzle the braising juices over the greens. 
5. Add the pinenuts, cheese, beets, and orange, and toss until well combined. 
6. Taste and adjust seasonings as desired, and let rest about 5 minutes before serving.