Chicken marsala with mushrooms & sage

Chicken breast, boneless, skinless	2
Salt
Pepper, freshly ground
Mushrooms, sliced	4 ounces
Shallot, small, diced	1
Garlic, minced	2 cloves
Chicken broth	1/3 cup
Marsala wine	1/3 cup
Parsley, chopped	2 tablespoons
Sage, chopped	1 tablespoon

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

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, and season with salt and pepper. 
3. Top the chicken with the mushrooms. 
4. In a small bowl, stir together the shallot, garlic, broth, and wine; pour over the chicken. 
5. Top the chicken with half of the parsley and half of the sage; reserve the remaining to finish the dish. 
6. 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.
   (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.) 
7. 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
   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. Top with any reserved herbs.
9. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
10. 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

Chicken with dried fruit & mustard sauce

Chicken breast, boneless, skinless	2
Salt
Pepper, freshly ground
Onion, small, diced	1
Garlic, minced	2 cloves
Bell pepper, red, cored, seeded, thinly sliced	½
Apricots, dried, chopped	¼ cup
Raisins	¼ cup
Mustard, Dijon	2 tablespoons
Apple juice	½ 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 any 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, and season with salt and pepper. 
3. Top with the onion, garlic, and bell pepper. 
4. In a small bowl, combine the apricots and raisins. 
5. In a measuring cup, stir together the apple juice and mustard, stir into the dried fruit mixture, and then pour over the chicken and vegetables. 
6. 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.
   (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.) 
7. 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
   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

Cookbook recommendation

Found a great cookbook worthy of recommendation; that is, if you're into slow cookers: Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart [click here for Amazon listing].

Using cooking bags, clever Cynthia delivers a batch of recipe duos, which are to be cooked in the same slow cooker. Whether you are cooking for two, or two varying sets of taste buds, it's pretty dang convenient.

Tonight we're giving the cookbook an initial testing with recipes for 'chicken with dried fruit & mustard sauce' and 'chicken marsala with mushrooms and sage.'

Marrakech chicken stew with preserved lemon & olives

Cumin seeds	1 tablespoon
Anise seeds	1 teaspoon
Strange blackish-purple seeds I found in the cupboard (maybe poppy)	2 teaspoons
Flour	½ cup
Pepper, freshly ground	1 teaspoon
Salt	1 teaspoon
Chicken thighs, boneless, skinless	3 pounds
Olive oil, extra virgin	2 tablespoons
Onions, chopped	2
Garlic, minced	2 cloves
Wine, white	½ cup
Chicken broth	1 ½ cups
Lemon, zested, juiced	1
Lemon, preserved, finely chopped	1
Parsley, chopped	¼ cup
Olives, Kalamata, coarsely chopped	½ cup

1. In a cast iron skillet over medium-high heat, toast the cumin and anise seeds for 30 seconds, stirring constantly.
2. Remove from heat, add the "strange blackish-purple seeds," and continue stirring for 30 seconds more.
3. Pour into a mortar, and process into a coarse meal.
4. Place in a large bowl, and mix with the flour, pepper, and salt.
5. Heat the oil in a large skillet over medium-high heat.
6. Dredge the thighs through, in batches, and brown 3 minutes per a side; transfer chicken to slow cooker; reserve flour mixture.
7. Reduce heat to medium, add the onions, and cook until tender, about 2 minutes.
8. Add the garlic and flour mixture, and cook for 3 minutes, or until the flour lightly browns.
9. Add the wine and broth, and stir constantly until the sauce thickens slightly.
10. Remove from heat, stir in the lemon zest, and pour over the chicken.
11. Sprinkle preserved lemon over the top, cover, and cook on HIGH for 2 to 3 hours (LOW for 4 to 6).
12. Transfer the chicken to a platter, and keep warm.
13. Stir the lemon juice, parsley, and olives into the sauce, and then spoon it over the chicken.

Recipe adapted from Art of the Slow Cooker by Andrew Schloss

Meyer lemon twisted vanilla slice

Puff pastry sheets, defrosted	2
Milk	1 cup
Vanilla bean, split, scraped	1
Corn flour	¾ cup
Custard powder	½ cup
Sugar, fine granulated	1 cup
Cream, heavy	3 cups
Butter, unsalted	50 grams
Eggs	3 yolks
Meyer lemon zest	2
Sugar, confectioners’	Dusting

1. Preheat to 365°F.
2. Line a 10-inch square pan with parchment paper so that the paper comes up over the sides (to help lift out the slice).
3. Place both pastry sheets on a baking sheet lined with Silmat, and bake for 8 to 10 minutes, until golden brown; set aside to cool.
4. Place one pastry sheet into the bottom of the pan, cooked side up; you may need to trim to make it fit.
5. In a saucepan over medium heat, combine the milk, vanilla seeds and pod, and zest, warm gently; set aside for 20 minutes to infuse the vanilla into the milk.
6. In another saucepan, whisk together the cornflour, custard powder, and sugar.
7. Bring the milk mixture back to steaming hot.
8. Stain the milk mixture, discarding the vanilla pod and zest.
9. Pour into the flour mixture, whisking until smooth.
10. Add the cream, and return to low heat, stirring constantly, until the mixture thickens and starts to bubble.
11. Add the butter, stirring well to combine, and then remove from heat, and whisk in the yolk, one at a time, until smooth.
12. Pour into the the pastry-lined dish, and set aside to cool slightly.
13. Place the second pastry sheet on top, cover with plastic wrap, and then refrigerate overnight.
14. Cut into squares, and dust with confectioners' sugar before serving.

Yield: 8