SLOW-COOKER BEEF AND BARLEY SOUP
28-ounce can diced tomatoes
2 tablespoons vegetable oil
3 medium yellow onions, minced
¼ cup tomato paste
1 tablespoon minced fresh thyme, or 1 teaspoon dried
Salt
½ cup dry red wine
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and cut into ½-inch pieces
1/3 cup soy sauce
¼ cup pearl barley
2 pounds blade steak, trimmed and cut into ½-inch pieces
Ground black pepper
¼ cup minced fresh parsley

In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.

In a large, non-stick skillet over medium-high heat, heat the oil until shimmering. Add the onions, tomato paste, thyme and ¼ teaspoon of salt. Sauté until the onions are softened and lightly browned, about 10 to 12 minutes.

Stir in the wine, using a spoon to scrape up any browned bits.

Transfer the mixture to the slow cooker, then stir in the processed tomatoes, both broths, carrots, soy sauce and barley. Season the meat with salt and pepper, then nestle it into the other ingredients in the slow cooker. Cover and cook on low for 9 to 11 hours or on high for 5 to 7 hours.

When done, uncover and turn off the heat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and use a spoon to skim off as much fat as possible. Stir in the parsley, then adjust seasonings. Serves 6 to 8.

Recipe from "The Best Slow & Easy Recipes," by the editors of Cook's Illustrated magazine, America's Test Kitchen, 2008.

COD WITH TOMATOES AND FENNEL
1 to 2 medium fennel bulbs
¼ cup olive oil
1 large yellow onion, thinly sliced
3 garlic cloves, minced
28-ounce can diced tomatoes, drained
½ cup dry white wine
Juice and zest of 1 orange
2 tablespoons Pernod, ouzo or other anise-flavored liqueur
2 pounds thick cod fillets, cut into 1-inch chunks
Salt and ground black pepper, to taste
Zest of 1 lime, to garnish (optional)

Discard the stalks from fennel, then rinse the bulbs. Cut each in half lengthwise, then discard the core and top layer of flesh. Slice the fennel into thin strips. Set aside.

In a large skillet over medium-high, heat the oil. Add the onion and garlic and sauté for 3 minutes, or until the onion is translucent. Add the fennel and cook for another 2 minutes. Transfer the mixture to a slow cooker.

Add the tomatoes, wine, orange juice and zest and liqueur. Cook on low for 5 to 7 hours, or on high for 2½ to 3 hours. By the end, the fennel should be tender crisp.

If cooking on low, increase heat to high. Season the cod with salt and pepper, then add to the slow cooker, placing the fish on top of the vegetables. Cook for 30 to 45 minutes, or until the fish is cooked through and flakes easily.

To serve, garnish with lime zest, if desired.

Serves 4 to 6.

Recipe adapted from Ellen Brown's "The Complete Idiot's Guide to Slow Cooker Cooking," Alpha, 2007.