24761808-Slow-Cooker

Slo low w Coo ook k e r favourites

Cntnts beef, pork & lamb Barbecued Rbs Sauc Caju Roud Steak Jamaca Beef Pepper Pot We-Brased Brsket Tag Beef Pot Roast Fall-off-the-Boe Rbs  Barbecue Sauce Swedsh Meatballs Comf Baked Beas Soupe aux Pos Pearl Oo Lamb Stew Greek Lamb Stew wth Artchokes

2 2 3 3 4 4 5 5 6 6 7

chicken & turkey Chcke Adobo 7 Chcke Stew wth Sage Bscuts 8 Chcke wth Lemo, Feel 9 ad Garlc Spash Chcke ad Rce 9 wth Chorzo Chcke Brased wth Sweet Peppers 10 Turke Meatball Subs 10 Turke Tetrazz 11

Vegetarian

n E D R O O V n E V i u D E n n O V y , y H P A R G O T O H

Three-Bea Chl Ratatoulle wth Chckpeas Mushroom Spach Lasaga Macaro ad Cheese Puttaesca Sauce Vegetable Curr wth Chopped Eggs

Chcke Brse th Seet Peppers Recpe, page 10

30 dlc mk-hd cp

> beef, pork & lamb, poultry, vegetarian & side dishes

11 12 12 13 13 14

side dishes Scalloped Potatoes Brased Red Cabbage Colcao Mashed Potatoes Rce ad “Peas” Sweet ad Sour Pearls

14 15 15 16 16

How to Covert a Recpe for Stew or Pot Roast to the Slow Cooker

17

BEEF, PORK & LAMB

Barbece Rbs

Sac Caj Ro Steak

A baked potato or rce s a must to ejo wth ths rch sauce.

Less teder cuts of meat, such as roud steak, are ot ol expesve but also lea ad hgh  prote ad ro.

3 b

beef ser shrt 1.5 k rbs

œ cup -purpse ur

2

s, chppe

2

4

ces rc, ce

4

1 cup

ketchup

œ cup

fcy sses

2 tbsp

wrcestershre suce 25 l

2 tsp

re thye

10 l

1 tsp

ry ustr

5 l

ß tsp

ech st  pepper

4 l

† cup

-purpse ur

75 l

2 tsp

cer er

10 l

250 l 50 l

¡Cut ribs into 2-rib sections, trimming off fat; place in slow cooker. Sprinkle with onions and garlic. ¡ In small bowl, whisk together 1 cup (250 mL) water, ketchup, molasses, Worcestershire sauce, thyme, mustard, salt and pepper; pour over ribs. Cover and cook on low for 7 to 8 hours, or on high for 3˙ to 4˙ hours, or until meat is fork-tender. ¡ In small bowl, whisk our our with ˙ cup (125 mL) cold water; whisk in ˙ cup (125 mL) of the pan juices. Whisk back into slow cooker. Cover and cook on high for 15 to 20 minutes or until thickened. Stir in vinegar. Mk 6 vg. per serVing:

œ tsp


1 b

se ru rt stek

500 

1 tbsp

eetbe 

15 l

œ cup tt pste

50 l

2 cups beef stck

but 331 c, 25  pr, 12 

tt ft (5  st. ft), 31  crb, 2  bre, ccu, 27% r, 5% t a, 15% t C,

1 l

500 l

2

strps bc, chppe

2

2

s, sce

2

2

ces rc, ce

2

2

stks ceery, sce

2

2 tsp

Cju ses

1 tsp

re thye

1

seet ree pepper, chppe

1

2

ree s, chppe

2

56  ch, 933  su. % Rdi: 6% 7% fte.

50 l

10 l 5 l

2 tbsp chppe fresh prsey 25 l

¡ In plastic bag, shake together our, salt and pepper. Cut steak into 8 pieces. One piece at a time, seal steak in bag; pound with meat mallet to œ-inch (5 mm) thickness, working our mixture into meat. ¡ In large skillet, heat oil over medium-high heat; brown steak well, in batches, if necessary. Transfer to slow cooker. ¡ Whisk tomato paste into beef stock; stock; pour into skillet and bring to boil, scraping up brown bits from bottom of pan. Pour into slow cooker. ¡ Add bacon, onions, garlic, celery, celery, Cajun seasoning and thyme to slow cooker. Cover and cook on low for 8 hours, or on high for 4 to 6 hours, or until meat is tender. ¡ Add green pepper; cover and cook on high for 15 minutes. Stir in green onions and parsley. Mk 4 vg. per serVing:

but 310 c, 31  pr, 13 

tt ft (4  st. ft), 18  crb, 3  bre, 55  ch, 630  su. % Rdi: 5% ccu, 30%

T I P Aays

dfst df st mat and puty thughy bf pacing in s c. Fzn vgtabs can b addd na th nd f cing tim.

r, 11% t a, 60% t C, 20% fte.



BEEF, PORK & LAMB

Jamaca Beef Pepper Pot

We-Brase Brsket

There are as ma varatos of ths chuk soup tpe of dsh as there are ktches  Jamaca. you ma wat to add more or less hot pepper sauce de pedg o our love of heat.

Red we permeates ths fork-teder meat, whle so sauce ad craberr juce add a ce balace of saltess ad sweetess. you’ll you’ll probabl eed to cut the meat  half to ft to the slow cooker, whch should hold 20 to 24 cups (5 to 6 L).

2

seet pttes, peee  cube

2

re s, sce

1œ tsp

st

6 l

1 tbsp

eetbe 

ß tsp

pepper

4 l

2 b

ste beef cubes

ß tsp

sces bc, chppe

6

crube re rsery

4 l

6 2

s, chppe

2

œ tsp

cyee pepper

1 l

4

ces rc, ce

4

4 b

beess beef brsket

2 k

6 cups

beef stck

ß cup

ry re e

175 l

œ cup

tt pste

50 l

˙ cup

beef stck

125 l

1 tsp

re thye

5 l

˙ cup

125 l

˙ tsp


2 l

the crberry cckt ccetrte

1

ech seet re  ree pepper, chppe

œ cup

sy suce

4

re ces rc, ce

œ cup


2 15 l 1 k

1.5 l

1

œ cup


50 l

1 tbsp

e er

15 l

1 tsp

ht pepper suce

5 l

¡ Place potatoes in slow cooker. ¡In large saucepan or Dutch oven, heat oil over high heat; brown beef, in batches. Add to slow cooker. ¡Add bacon to saucepan; fry over medium heat until crisp, about 5 minutes. Drain off fat. Add onions and garlic; cook, stirring occasionally, occasionally, until softened, about 5 minutes. ¡ Add stock, 1˙ cups (375 mL) water, tomato paste, thyme, salt and pepper; bring to boil. Pour into slow cooker. Cover and cook on low for 8 to 1 0 hours or until beef and potatoes are tender. ¡Add red and green peppers. Whisk our with ˙ cup (125 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes. Stir in vinegar and hot pepper sauce. Mk 8 o 10 vg. per each of 10 serVings:

but 289 c,

25  pr, 10  tt ft (3  st. ft), 24  crb, 3  bre, 48  ch, 715  su. % Rdi: 4% ccu, 22% r, 149% t a, 80% t C, 15% fte.

2

50 l 4 50 l

¡ Place onions in large bowl. In small small bowl, combine salt, pepper, rosemary and cayenne pepper; rub over both sides of brisket. Place on onions, fat side up. ¡ In separate bowl, stir together wine, stock, cranberry concentrate, soy sauce and garlic; pour over brisket. Cover and refrigerate for at least 12 hours or for up to 24 hours. ¡ Remove brisket brisket to plate. Pour onions and liquid into slow cooker; top with brisket. Cover; cook on low for 12 hours or until meat is fall-apart tender. ¡ Transfer brisket to cutting board; tent with foil and let stand for 10 minutes. Slice thinly across the grain; arrange on platter. ¡ Meanwhile, Meanwhile, skim fat from juices. Whisk our with † cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 20 minutes or until thickened. Pour over brisket. Mk 10 vg. per serVing:

but 306 c, 29  pr, 15  tt

ft (6  st. ft), 13  crb, 1  bre, 73  ch, 805  su. % Rdi: 2% ccu, 23% r, 17% t C, 7% fte.



BEEF, PORK & LAMB

Tag Beef Pot Roast

Fall-off-te-Boe Rbs  Barbece Sace

noodles are delcousl approprate as a base for ths sweet-ad-sour roast.

you’ll eed plet of apks for these sauc rbs.

3 cups

sce s

3 b

1.5 k

8

pttes, he

prk bck rbs (2 rcks)

1 tbsp

eetbe 

15 l

4 tsp

esqute r Cju ses

20 l

3 b

beess crss rb r be pt rst

1.5 k

˙ tsp


2 cups

ketchup

500 l 125 l

1˙ cups beef stck r ter œ cup

pcke br sur

750 l 8

375 l 50 l

œ cup

re e er

50 l

1˙ tsp

ru er

7 l

˙ tsp


2 l

œ tsp

ru ces

1 l

1

by ef

˙ cup


125 l

1 cup

ht sur cre

250 l

1

seet ree pepper, sce

1

1

¡ Spread onions and potatoes potatoes in slow cooker. In large skillet, heat oil over medium-high heat; brown roast all over, about 10 minutes. Place on potato mixture, scraping any brown bits into slow cooker. ¡ Mix together beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook on low for 7 to 8 hours, or on high for 5 hours, or until meat is tender. Discard bay leaf. ¡ In bowl, whisk our with sour cream; cream; whisk in ˙ cup (125 mL) of the pan juices. Whisk back into slow cooker. Add green pepper. Cover and cook on high for 15 to 20 minutes or until thickened. Mk 6 o 8 vg. per each of 8 serVings:

2 l

˙ cup

e er

2 tbsp

rute sur

25 l

2 tbsp

wrcestershre suce

25 l

¡ Trim any fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions. ¡ In small bowl, stir together mesquite mesquite seasoning, salt and pepper; rub all over ribs. Arrange on broiler pan; broil until browned, about 5 minutes per side. Transfer to slow cooker. ¡ In bowl, whisk together ketchup, vinegar, sugar and Worcestershire sauce; add to slow cooker, stirring to coat ribs. Cover and cook on low for 8 to 10 hours or until tender. Mk 4 o 6 vg. per each of 6 serVings:

but 533 c, 33 

pr, 32  tt ft (12  st. ft), 31  crb, 2  bre, 88  ch, 1, 452  su. % Rdi: 4% ccu, 16% r, 14% t a, 25% t C, 7% fte.

but 467 c, 36 

pr, 13  tt ft (5  st. ft), 51  crb,

v ar I aT I o n

4  bre, 74  ch, 385  su. % Rdi:

Sortct Fall-off-te-Boe Rbs  Barbece Sace: Tr, cut 

10% ccu, 31% r, 2% t a, 53% t C,

ses rbs; pce recty  s cker. Pur suce er rbs; cer  ck  hh fr 6 hurs r ut teer.

16% fte.

If yu ma a dish in th s c a day ahad, t it c f 0 minuts, thn c cmpty in th figat. Th fat is much asi t ift ff nc it is cd and sid ut f th figat. TIP

www.Canadianliving.Com




BEEF, PORK & LAMB

Swes Meatballs

Comf Bake Beas

Teder meatballs  a cream sauce makes a tatalzg toppg for oodles or rce.

The marrage of tomatoes, baco ad molasses s what makes the sauce for ths classc so flavourful ad rch.

˙ cup

ry bre crubs

1

œ cup

ter

c (28 z/796 l) ttes

1

e

1

6 cups

1

s , rte

1

cke hte pe (y) bes (r three 19-z/540 l cs)

4 z

sb bc r st prk, ce

2 cups

chppe s

500 l

1 cup

ketchup

250 l

˙ cup

fcy sses

125 l

125 l 50 l

ß tsp


4 l

˙ tsp

ru spce

2 l

œ tsp

rte ute

1 l

2 b

e ru prk

1 tbsp

eetbe 

6 cups

sce ushrs

1 tsp

re ee

1

c (385 l) 2% eprte k

1 cup

beef stck

1 k 15 l 1.5 l 5 l 1 250 l

3 tbsp


50 l

1 tbsp

e juce

15 l

2 tbsp

chppe fresh prsey

25 l

¡ In bowl, combine bread crumbs, water, egg, onion, onion, ˙ tsp (2 mL) each each of the salt and pepper, allspice and nutmeg; mix in pork. ¡ Roll by rounded tablespoonfuls tablespoonfuls (15 mL) into 1-inch (2.5 cm) balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, about 15 minutes. Transfer to slow cooker. ¡ Meanwhile, in large skillet, heat heat oil over medium-high heat; sauté mushrooms, dillweed and remaining salt and pepper just until starting to brown and liquid is evaporated, about 10 minutes. Scrape into slow cooker. ¡ Pour evaporated milk and stock into slow cooker. Cover and cook on low for 4 hours or until bubbly. ¡ Whisk our with † cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 20 minutes or until thickened. Stir in lemon juice. Sprinkle with parsley. Mk 8 vg. per serVing:

but 372 c, 29  pr, 21 

tt ft (7  st. ft), 16  crb, 1  bre, 94  ch, 494  su. % Rdi: 16% ccu, 19% r, 5% t a, 15% t C, 12% fte.


1 1.5 l

125 

† cup

pcke br sur

75 l

1 tbsp

ry ustr

15 l

˙ tsp

st

2 l

œ tsp

pepper

1 l

T I P watch

¡ In slow cooker, mash tomatoes. Add cooked beans, bacon, onions, ketchup, molasses, sugar, mustard, salt and pepper. ¡Cover and cook on low for 6 hours or until bubbly and vegetables are tender. Mk 6 o 8 vg. per each of 8 serVings:

bre, 13  ch, 1,072  su. % Rdi: 26% ccu, 68% r, 12% t a, 45% t C, 75% fte.

th amunt th amunt f iquid iquids: s: whn whn yu assmb ingdints in a s c, th iquid may nt cv th sids, but it i incas duing cing as fds as thi juics, and accumuatd stam, hich has n ay t scap, mains in th s c c.. Th shud aays b at ast  inchs ( cm) btn th tp f th fd and th tp im s th fd can cm t a simm.




but 550 c, 22 

pr, 10  tt ft (5  st. ft), 99  crb, 15 

BEEF, PORK & LAMB

Sope ax Pos

Pearl Oo Lamb Stew

Ths heart pea soup s adapted from a recpe set  b Clare LajeuesseLajeuesseLewko of Prce Albert, Sask. if ou do’t have a ham boe, substtute 8 oz (250 g) salt pork or ucooked baco, chopped.

A whsper of saffro, camo ad golde rass reveal the Morocca orgs of ths stew.

2 cups

ry ye spt pes 500 l

3 b

1

h be

1

1

re , chppe

1

3

stks ceery, chppe

3

2

crrts, chppe

2

1

ce rc, ce

1

1

by ef

1

˙ tsp

pepper

2 l

garnish:

1

, ey chppe

˙ cup

hte er

1 125 l

¡In large bowl, soak peas in about 6 cups (1.5 L) cold water for 1 2 hours or for up to 24 hours. Drain and rinse. Place in slow cooker. ¡ Add 6 cups (1.5 L) water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaf. ¡ G a r n i s h : Mix onion with vinegar. Ladle soup into bowls; garnish with spoonfuls of onion mixture. Mk 6 o 8 vg.

beess b shuer rst

1.5 k

ß tsp

st

4 l

˙ tsp

pepper

2 l

3 tbsp

eetbe 

1

, chppe

3 cups

per s, peee 750 l

2 cups

chcke stck

500 l

1 cup

hte e

250 l

1 tbsp

pprk

pr, 2  tt ft (1  st. ft), 38  crb,

1 tsp

c

5 l

6  bre, 13  ch, 333  su. % Rdi:

œ tsp

sffr thres

1 l

per each of 8 serVings:

but 236 c, 18 

4% ccu, 18% r, 46% t a, 7% t C, 49% fte.

œ cup


1 cup

e rss

50 l 1

15 l

50 l 250 l

¡ Trim lamb; cut into 1˙-inch (4 cm) cubes. Sprinkle with salt and pepper. In skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. ¡ Drain fat from skillet; add remainremaining oil. Fry onion and pearl onions over medium heat, stirring often, until starting to turn golden, about 5 minutes. Scrape into slow cooker. ¡ Whisk together stock, wine, paprika, paprika, cinnamon and saffron; pour into slow cooker. Cover and cook on low for 8 to 10 hours or until lamb is tender. ¡ Whisk our with œ cup (50 mL) water; whisk into slow cooker. Add raisins; cover and cook on high for 15 minutes or until thickened. Mk 6 vg. per serVing:

but 520 c, 50  pr, 21 






BEEF, PORK & LAMB

ChiCKEn & TuRKEy

Greek Lamb Stew wt Artcokes

Ccke Aobo

Ths heart stew combes classc Gr eek flavours, such as oregao, lemo, camo, artchokes ad feta cheese.

Adobo s a classc P hlppe dsh wth a delcousl stck, tag sauce.

3 b

10 z

prk bey, cut t 2-ch (5 c) chuks

300 

1 tbsp

eetbe 

15 l

8

chcke thhs

beess b shuer

1.5 k

1 tbsp

extr-r e 

15 l

3

s, sce

3

6

ces rc, ce

1 tbsp

re re

15 l

6

1 tbsp

rte e r

15 l

œ tsp

st

Pch

ech spce  c

Pch

2 tbsp


25 l

1˙ cups beef stck

1 l

375 l

œ cup


50 l

1

c (398 l) rtchke herts, re  qurtere

˙ cup

crube fet cheese 125 l

2 tbsp


1

25 l

¡ Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In shallow Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. ¡ Drain any fat from pan. pan. Add onions, garlic, oregano, lemon rind, salt, allspice and cinnamon; fry over medium heat, stirring occasionally, until onions are softened, about 5 minutes. ¡Sprinkle with our; cook, stirring, for 1 minute. Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, or until lamb is tender. ¡Stir in artichokes; cover and cook for 15 minutes to heat through. Serve sprinkled with feta cheese and parsley. Mk 6 o 8 vg. per each of 8 serVings:

œ tsp


1 l

8

ces rc, ce

8

ß cup

cer er

œ cup

sy suce

175 l 50 l

per serVing (without skin):

but 358 c,

31  pr, 23  tt ft (7  st. ft), 6  crb, trce bre, 118  ch, 1,655  su. % Rdi: 3% ccu, 15% r, 2% t a, 7% t C, 5% fte. va r I aT I o n

Ccke Aobo wt Pork Soler: Repce prk bey th beess prk shuer be stek. Reuce er t ˙ cup (125 l). mx 1 tbsp (15 l) crstrch th 1 tbsp (15 l) ter;  fter 5 hurs  ck  hh fr 20 utes.

but 242 c,



8

¡ In large skillet, brown pork chunks over medium-high heat; transfer to slow cooker. ¡ Drain fat from skillet; add vegetable oil to skillet. Sprinkle chicken with salt and pepper; brown all over. Add to slow cooker. ¡ Add garlic, vinegar and soy sauce to slow cooker. Cover and cook on low for 5 hours. ¡ Increase heat to high; cover and cook for about 20 minutes or until slightly thickened. Mk 4 vg.




ChiCKEn & TuRKEy

Ccke Stew wt Sage Bscts Teder chuks of chcke ad vegetables  a cream sauce appeals to everoe – especall f o u wat to top t wth flak bscuts, whch ou ca make ahead of tme.

18

beess skess chcke thhs

˙ tsp


2 tbsp

eetbe 

1

, chppe

1 cup

ech ce crrt  ceery

1˙ cups ushrs (cre r hte), qurtere

18

2˙ cups -purpse ur 2 l 25 l 1 250 l 375 l

˙ tsp

re thye

2 cups

chcke stck

500 l

2 l

˙ cup


125 l

1 cup

frze pes

250 l

2 tbsp


¡ Cut chicken into bite-size pieces; sprinkle with half each of the salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches. Transfer to slow cooker. ¡ Drain fat from skillet. Add remaining oil to skillet; sauté onion, carrot and celery until softened, about 3 minutes. ¡ Add mushrooms, thyme and remaining salt and pepper to skillet; cook, scraping up any brown bits from bottom of pan, until softened, about 5 minutes. Scrape into slow cooker. ¡ Add stock to slow cooker. Cover and cook on low until vegetables are tender, about 4 hours. ¡ Whisk our with ˙ cup (125 mL) water; stir into slow cooker. Add peas and parsley; cover and cook on high for 20 minutes or until thickened. ¡ s a G e B i s c u i t s : Meanwhile, in bowl, whisk together our, sugar, sage, baking powder, baking soda, salt and cayenne. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk buttermilk with 1 of the

sage biscuits:

625 l

2 tbsp

rute sur

25 l

1 tbsp

crube re se

15 l

2˙ tsp

bk per

12 l

˙ tsp

bk s

2 l

˙ tsp

st

2 l

Pch


˙ cup

c butter, cube

125 l

Pch

1 cup

butterk

250 l

2

es

2

25 l





eggs; stir into our mixture with fork to make soft dough. ¡ With oured hands, press dough dough into ball. Pat into 10- x 7-inch (25 x 18 cm) rectangle; cut into 12 squares. Place on parchment paper–lined or flour-dusted baking sheet. Beat remaining egg; brush over biscuits. ¡ Bake in centre of 400°F (200°C) oven until golden, 12 to 15 minutes. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with stew. Mk 6 o 8 vg. per each of 8 serVings:

but 550 c,

35  pr, 24  tt ft (10  st. ft), 47  crb, 3  fbre, 191  ch, 948  su. % Rdi: 12% ccu, 33% r, 51% t a, 13% t C, 42% fte.

ChiCKEn & TuRKEy

Ccke wt Lemo, Feel a Garlc

Spas Ccke a Rce wt Corzo

Garlc becomes succulet ad sweet as t cooks getl  ths feel-laced broth. Serve wth lemo wedges.

Spash chorzo, called chourço  Portuguese, s a mld or spc dr-cured paprka sausage. if t’s uavalable, use smoked sausage.

1

re bub fee (but 1 b/500 )

12

† cup


œ tsp


8

chcke thhs

2 tbsp

eetbe 

20

re ces rc (but 2 hes)

1 cup

chcke stck

1 75 l 1 l 8 25 l 20 250 l

˙ cup

hte e

2 tbsp

chppe fresh 

125 l 25 l

2 tbsp

e juce

25 l

¡Cut fennel in half lengthwise and core; cut lengthwise into œ-inch (5 mm) thick slices. Chop fennel fronds. Set aside. ¡ In shallow dish, combine our, salt and pepper; add chicken and turn to coat. Reserve remaining our mixture. ¡In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to slow cooker. ¡ Drain fat from skillet. Fry garlic and sliced fennel over medium heat, stirring occasionally, until softened, about 10 minutes. Add to slow cooker. ¡ Add stock and wine to slow cooker. Cover and cook on low for 5 hours or until juices run clear when chicken is pierced and fennel is tender. ¡Whisk reserved our mixture with † cup (75 mL) water; stir into slow cooker. Add dill, lemon juice and reserved fennel fronds. Cover and cook on high for 15 minutes or until slightly thickened. Mk 6 vg. per serVing (without skin):

skess chcke thhs

1 tsp

st

1 tbsp

eetbe 

15 l

8 z

chrz suse, cut t 1-ch (2.5 c) peces

250 

1

, chppe

5 l

1

3

ces rc, ce

ß tsp

ech pepper  turerc

1

c (28 z/796 l) ce ttes, re

2 cups

chcke stck

500 l

2 cups

prbe rce

500 l

1

seet ye pepper, chppe

3

1 cup

frze pes

2 tbsp


4 l 1

¡ Sprinkle chicken with œ tsp (1 mL) of the salt. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. ¡ Add chorizo, onion, garlic, pepper, turmeric and remaining salt to skillet; fry over medium heat, stirring occasionally, until onion is softened, about 4 minutes. Scrape into slow cooker. ¡ Stir tomatoes, chicken stock and rice into slow cooker. Cover and cook on low for 5 to 6 hours or until rice is tender and juices run clear when chicken is pierced. ¡ With fork, stir in yellow pepper, peas and parsley; cover and cook on high for 20 minutes or until pepper is tender. Mk 6 o 8 vg. per each of 8 serVings:

but 266 c,



12




1

but 505 c,

35  pr, 19  tt ft (6  st. ft), 46  crb, 2  bre, 118  ch, 1,046  su.

250 l 25 l

% Rdi: 7% ccu, 21% r, 7% t a, 62% t C, 15% fte.

ChiCKEn & TuRKEy

Ccke Brase wt Sweet Peppers

Trke Meatball Sbs

Ths eas, festve-coloured dsh s perfect for etertag.

Heart subs make the bass for a satsfg supper or luch. The sauc meatballs are also mght tast over cooked pasta. For varet, ou ca substtute lea groud beef or pork for the turke.

12

1 tbsp

eetbe 

1

, chppe

˙ tsp

ech re bs  re

2 l

œ tsp


1 l

1

c (28 z/796 l) ru ttes

2 tbsp


4

subre bus

4

1

seet ree pepper, ey chppe

1

˙ cup

rte Pres cheese

beess skess chcke thhs

12

1 tsp


2 tbsp

eetbe 

1

, chppe

1

2

ces rc, ce

2

2

seet re peppers, chppe

2

1

c (28 z/796 l) ce ttes

1

2 tsp

re thye

2

seet ree peppers, chppe

œ cup


5 l 25 l

10 l 2 50 l

¡ Sprinkle chicken with ˙ tsp (2 mL) each of the salt and pepper. In skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to slow cooker. ¡Drain any fat from pan. Fry onion, garlic and red peppers, stirring occasionally, until softened, about 5 minutes. Scrape into slow cooker. ¡Add tomatoes, thyme and remaining salt and pepper to slow cooker. Cover and cook on low for 5 hours or until chicken and peppers are tender. ¡Stir in green peppers, parsley and tomato paste. Cover and cook on high for 20 minutes or until slightly thickened and green peppers are tender. Mk 6 o 8 vg.


25 l

1

1 25 l

125 l

meatballs:

1

e

˙ cup

rte 

2  bre, 94  ch, 538  su. % Rdi:

2

ces rc, ce

5% ccu, 19% r, 22% t a, 152% t C,

2 tbsp

ry bre crubs

25 l

2 tbsp


25 l

˙ tsp

ech re bs  re

2 l

œ tsp


1 l

1 b

e ru turkey r chcke


2 tbsp

15 l

but 221 c, 24 

pr, 9  tt ft (2  st. ft), 11  crb,

12% fte.


10


1 125 l 2

500 

¡ MeatBalls: In bowl, beat egg. Mix in onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper. Add turkey; mix well. Shape into 16 balls. Bake on foil-lined rimmed baking sheet in 400°F (200°C) oven until rm, about 10 minutes. Transfer to slow cooker. ¡ In skillet, heat oil over medium heat; fry onion, basil, oregano, salt and pepper until onion is softened, about 5 minutes. Scrape into slow cooker. Stir in tomatoes; cover and cook on low for 4 hours or until bubbly. Stir in parsley. ¡ Divide meatballs among buns; ladle sauce over meatballs. Sprinkle with green pepper pepper and cheese. cheese. Mk 4 vg. per serVing: but 684 c, 41  pr, 25  tt

ft (6  st. ft), 75  crb, 8  bre, 133  ch, 1,323  su. % Rdi: 44% ccu, 59% r, 21% t a, 82% t C, 65% fte.

ChiCKEn & TuRKEy

VEGETARiAn

Trke Tetrazz

Tree-Bea Cl

Add leftover turke (or chcke) to a cream sauce ad toss wth spaghett for a cos meal.

Just str, cover ad tur the dal to o. nothg could be smpler.

2 tbsp

1

butter r eetbe 

25 l

1

s , ce

1

3 cups

sce ushrs

750 l 125 l

˙ cup

ce ceery

1

seet re pepper, ce

˙ tsp


1 2 l

2 cups

cube cke turkey 500 l

3 tbsp


50 l

1

c (385 l) eprte k

1

2 tbsp

sherry r chcke stck

25 l

˙ tsp

pprk

12 z

sphett

¡ In skillet, melt butter over medium heat; fry onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes. Scrape into slow cooker. ¡Add turkey and our to slow cooker; toss to coat. Stir in evaporated milk, sherry and paprika. Cover and cook on low for 4 hours or until vegetables are tender. ¡ Meanwhile, in saucepan of boiling salted water, cook spaghetti until tender but rm, 8 to 10 minutes. Drain and add to sauce; toss to coat. Sprinkle with cheese, almonds (if using) and parsley. Mk 4 vg. per serVing:

but 660 c, 44  pr, 15 

tt ft (7  st. ft), 86  crb, 6  bre,

2 l 375 

84  ch, 865  su. % Rdi: 39% c-

c (28 z/796 l) ttes

1

œ cup


50 l

1 tbsp

ch per

15 l

1 tsp

ech re re  ru cu

5 l

œ tsp

ech st, pepper  rute sur

1 l

1

, chppe

1

ft (trce st. ft), 55  crb, 14  bre, 0 

2

ces rc, ce

2

ch, 838  su. % Rdi: 10% ccu,

1

ech crrt  stk ceery, chppe

1

1

ech c (19 z/540 l) re key bes, bck bes  chckpes, re  rse

1

cu, 34% r, 27% t a, 105% t C, 71% fte.

œ cup


50 l

œ cup

sere s (pt), tste

50 l

2 tbsp


25 l

whn ifting ifting th id, avid tipping it and tting a th cndnsatin n th undsid spi int th fd. TIP


11

¡ In slow cooker, mash tomatoes with potato masher. Add tomato paste, chili powder, oregano, cumin, salt, pepper and sugar; stir to blend. ¡ Add onion, garlic, carrot, celery, kidney beans, black beans and chickpeas. Cover and cook on low for 8 to 10 hours or until thickened. Mk 6 vg.


per serVing:

but 297 c, 18  pr, 3  tt

32% r, 45% t a, 37% t C, 76% fte.

V E G E T A R i A n

Ratatolle wt Cckpeas

Msroom Spac Lasaga

Ths fresh-tastg dsh s a colourful ma course that ca double as a sde dsh.

A slow cooker lasaga ma ot be as crsp as a baked oe, ad ts oodles ma be softer, but ts gooe cheese toppg s prett rresstble.

1 tbsp

eetbe 

1

1

, chppe

1

tub (500 ) 2% ctte cheese

2

ces rc, ce

2

œ cup


6 cups

cube ept (1 re)

15 l

1.5 l

2 tsp

re bs

1 tsp

re re

5 l

˙ tsp


2 l

1

ech seet re  ye pepper

2

zucch

† cup


1

c (19 z/540 l) chckpes, re  rse

1 œ cup

10 l

1 2 75 l 1

¡ In large skillet, heat oilover medium heat; fry onion, garlic, eggplant, basil, oregano, salt and pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into slow cooker. ¡Halve, core and seed red and yellow peppers; cut into 1-inch (2.5 cm) pieces. Cut zucchini in half length wise; cut crosswi se into 1˙-inch (4 cm) chunks. Add peppers and zucchini to slow cooker. ¡Add tomato paste, chickpeas and tomatoes, breaking up tomatoes with spoon. Cover and cook on low for 4 hours or until vegetables are tender. Stir in basil. Mk 6 vg.

1

chppe fresh bs r prsey

50 l

50 l

1

e, hty bete

œ tsp

rte ute

1 l

1

œ tsp


1 l

1

pk (10 z/300 ) frze spch, the

1

12

-ck s es

12

1 cup

shree pre 250 l r zzre cheese

tomato mushroom sauce:

1 tbsp

per serVing: but 192 c, 7  pr, 4  tt

c (28 z/796 l) ttes

1

eetbe 

15 l

ft (trce st. ft), 36  crb, 8  bre, 0 

1

, chppe

1

ch, 589  su. % Rdi: 9% ccu, 21%

1

crrt, ey ce

1

r, 21% t a, 155% t C, 37% fte.


1

3

ces rc, ce

4 cups

sce cre r hte butt ushrs

2 tsp

re it herb ses

3 1l 10 l

per serVing:

œ tsp


Pch

ht pepper kes

Pch

1

jr (700 l) pst suce

1


¡ t O M a t O M u s h r O O M s a u c e : In large saucepan, heat oil over mediumhigh heat; sauté onion, carrot, garlic, mushrooms, herb seasoning, salt, pepper and hot pepper akes until liquid is evaporated, about 8 minutes. Add pasta pasta sauce sauce and and 1˙ cups (375 mL) mL) water; bring to boil. ¡ Meanwhile, in bowl, combine cottage cheese, Parmesan cheese, egg, nutmeg, salt and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine. ¡ Pour 1 cup (250 mL) of the the sauce into slow cooker. Arrange 3 of the noodles over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Top with remaining noodles and remaining sauce. Sprinkle with provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender. Mk 8 vg.

1 l

but 363 c, 22  pr, 11 


V E G E T A R i A n

Macaro a Ceese

Pttaesca Sace

Ths faml-pleaser that kds especall love ca st watg to ft to everoe’s bus schedule.

Ths pquat combato of tomatoes, garlc, olves ad capers s a classc atop a log pasta.

2 tbsp

butter

2 tbsp

extr-r e 

25 l

1

, chppe

8

ces rc, ce

8

˙ tsp

re re

2 l

˙ tsp

ht pepper kes

2 l

Pch

pepper

Pch

2

cs (ech 19 z/540 l) ttes

2

1

c (5˙ z/156 l) tt pste

1

1 cup

sce Kt es

250 l

1 cup

pet-stuffe es

250 l

25 l 1

† cup


3 cups

k

750 l

75 l

3 cups

shree  Cher cheese

750 l

2 tsp

dj ustr

10 l

ß tsp

st

4 l

˙ tsp

pepper

2 l

2 cups

cr

œ cup


500 l 50 l

¡ In large saucepan, melt butter over medium heat; fry onion, stirring occasionally, until softened, about 3 minutes. Add our; cook, whisking, for 1 minute. ¡ Whisk in milk; cook, whisking, until thickened, about 8 minutes. Add Cheddar cheese, mustard, salt and pepper. Scrape into slow cooker. ¡ Meanwhile, in large pot of boiling salted water, cook macaroni until tender but rm, about 8 minutes. Drain and add to slow cooker, stirring to coat. Cover and cook on low for 3 hours or until bubbly. Stir in parsley. Mk 4 o 6 vg. per each of 6 serVings:

but 487 c, 24 

pr, 26  tt ft (16  st. ft), 40  crb, 2  bre, 81  ch, 854  su. % Rdi:

re cpers

˙ cup

ce fresh prsey 125 l

52% ccu, 13% r, 26% t a, 7% t C,

N ping. lifting th id t p  sti adds 1 t 0 minuts cing tim. Ping is ad hn chcing f dnnss  adding thicns at th nd f cing. TIP


1


per serVing:

but 165 c, 3  pr, 13  tt

ft (2  st. ft), 13  crb, 3  bre, 0  ch,

œ cup

35% fte.

¡In skillet, heat oil over medium heat; fry garlic, oregano, hot pepper akes and pepper until fragrant, about 1 minute. Scrape into slow cooker. ¡Add tomatoes to slow cooker, breaking up with spoon; stir in tomato paste. Cover and cook on low for 5 hours. ¡Stir in Kalamata and pimientostuffed olives, capers and half of the parsley. Cover and cook on low for 15 minutes. Stir in remaining parsley. Mk 6 p (1.5 l), og fo 8 vg.

50 l

1,392  su. % Rdi: 8% ccu, 17% r, 16% t a, 55% t C, 8% fte.

V E G E T A R i A n

SidE diShES

Vegetable Vegeta ble Crr wt Coppe Cop pe Eggs

Scallope Potatoes

Ths heart mld-tastg ma dsh s delcous spooed o ver basmat rce ad accompaed b lme wedges to squeeze over top.

Tradtoal ad scrumptous, ths sde dsh ever goes out of stle.

2 tbsp

eetbe 

œ cup

butter

1

re , sce

1

s , ce

1

s ept, cube

1

3

ces rc, ce

3

1 tbsp

ce errt

˙ tsp

st

3 cups

cuer rets

2

pttes, peee  cube

25 l 1

15 l 2 l 750 l 2

2 cups

eetbe stck

œ cup


50 l

3 tbsp

 curry pste

50 l

1˙ cups frze pes 4 œ cup

hr-cke es, ce

500 l

375 l 4

¡ In large skillet, heat oil over medium heat; fry onion, eggplant, garlic, ginger and salt until eggplant is tender, about 6 minutes. Scrape into slow cooker. ¡Add cauliower and potatoes to slow cooker. Stir in vegetable stock, tomato paste and curry paste. Cover and cook on low for 4 hours or until vegetables are tender. ¡ Stir in peas. Cover and cook on high for 15 minutes or until peas are hot. Ladle into bowls; sprinkle with eggs and coriander. Mk 4 o 6 vg. per each of 6 serVings:

but 245 c,

9  pr, 13  tt ft (2  st. ft), 26  crb, 6  bre, 124  ch, 698  su. % Rdi: 5% ccu, 13% r, 11% t a, 58% t C,

50 l 1

œ cup


1 tsp

st

50 l

˙ tsp

pepper

2 l

˙ tsp

re thye r rjr

2 l

5 l

2˙ cups k

625 l

1 cup

shree gruyère r Sss cheese

250 l

1 tbsp

re prsey

6

Yuk g pttes

˙ cup

chppe cke h r turkey (pt)

33% fte.

15 l 6 125 l

¡ In heavy saucepan, melt butter butter over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes. ¡ Add our, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually stir in milk and bring to boil; cook, stirring, until thickened, 5 to 8 minutes. Stir in half each of the cheese and parsley. ¡ Peel and thinly slice potatoes. potatoes. Add to sauce along with ham (if using); stir to coat. Scrape into slow cooker. Sprinkle with remaining cheese and parsley. Cover and cook on low for 6 hours or until bubbly and potatoes are tender. Mk 6 vg. per serVing: but 360 c, 13  pr, 16  tt

ft (10  st. ft), 42  crb, 3  bre, 53  ch, 587  su. % Rdi: 31% ccu, 15%

fresh crer sprs 50 l

r, 18% t a, 47% t C, 15% fte.


1


SidE diShES

Brase Re Cabbage

Colcao Mase Potatoes

Ths flavourful sde dsh pars well wth beef ad game , roast pork or duck.

ispred b a tradtoal irsh dsh of mashed potatoes mxed wth cabbage ad oo, ths s a cro wd-pleaser.

6 cups

thy sce re cbbe

10

Yuk g pttes (but 3 b/1.5 k)

10

ß cup

ry re e

175 l

4 cups

1l

1 tbsp

pe syrup

15 l

chppe ree cbbe

2 tsp

eetbe 

10 l

1˙ tsp


1

s re , sce

1

¥ cup

ht k

œ cup

butter, sftee

1

ppe, peee, cre  sce

1

1

ree , chppe

1

by ef

1

ß tsp

st

˙ tsp

re thye

5

juper berres, crushe (r 2 tbsp/25 l )

1.5 l

¡In slow cooker, combine cabbage, wine, maple syrup, oil, onion, apple, bay leaf, salt and thyme. Tie juniper berries in double layer of cheesecloth; nestle into cabbage. Cover and cook on low for 4 hours. ¡ Stir cabbage mixture. Cover and cook on high for 15 minutes or until cabbage is tender. Discard bay leaf and juniper berries. Mk 8 vg. (trce st. ft), 10  crb, 2  bre, 0  ch,

4 l

¡Peel and slice potatoes; place in slow cooker. Add chopped cabbage and ˙ tsp (2 mL) each of the salt and pepper. Cover with water. Cover and cook on low for 6 hours or until vegetables are softened. Drain and return to slow cooker. ¡ With potato masher, mash vegetables until no large pieces remain. Stir in milk, butter and remaining salt and pepper; mash until desired smoothness. Sprinkle with green onion. Mk 8 o 10 vg.

227  su. % Rdi: 3% ccu, 4% r,


2 l

1% t a, 23% t C, 7% fte.

3  pr, 5  tt ft (3  st. ft), 22  crb,

per serVing: but 56 c, 1  pr, 1

 tt ft

7 l 150 l 50 l 1

but 141 c,

2  bre, 16  ch, 406  su. % Rdi:

5

4% ccu, 4% r, 6% t a, 22% t C, 7% fte.

1

SidE diShES

Rce a “Peas”

Sweet a Sor Pearls

A slow cooker s a had wa to cook ths slghtl soft verso of rce for a crowd.

Although t takes tme to peel pear l oos, the’re a delght to eat, especall whe brased  ths Medterraea mx of s weet dark or golde rass ad tag vegar.

2 cups

prbe rce

8 cups

1

c (19 z/540 l) pe pes r re key bes, re  rse

per s (fur 10-z/284  pk)

1 tsp

rte re r

1

by ef

1 cup

rss

250 l

2 tbsp

e 

25 l

2 tbsp

re e er

25 l

1 tbsp


15 l

but 263 c,

˙ tsp

st

2 l

3  pr, 9  tt ft (7  st. ft), 40  crb,

œ tsp

pepper

1 l

4% ccu, 16% r, 1% t a, 10% t C,

1

ce rc, sere

16% fte.

1 tbsp

crstrch

500 l 1

2 cups

eetbe stck

500 l

1

c (400 l) ccut k

1

1

, chppe

1

2

ces rc, ce

2

˙ tsp

re thye

2 l

˙ tsp

st

2 l

Pch


Pch

Hf

seet ree pepper, ce

Hf

4

ree s, sce

4

¡In slow cooker, combine rice, pigeon peas, stock, coconut milk, onion, garlic, thyme, salt and cayenne pepper. Cover and cook on low for 4 hours or until rice is tender and liquid is absorbed. ¡With fork, stir in green pepper and green onions. Cover and cook on high for 20 minutes or until vegetables are tender-crisp. Mk 8 o 10 vg. per each of 10 serVings:

4  bre, 0  ch, 387  su. % Rdi:

2l 5 l 1

1 15 l

¡ In heatproof bowl, cover onions with boiling water; let stand for 30 seconds. Drain and peel. ¡ In slow cooker, combine onions, orange rind, bay leaf, 1 cup (250 mL) water, raisins, oil, vinegar, tomato paste, salt, pepper and garlic. Cover and cook on low for 6 hours or until onions are tender. Discard bay leaf. ¡ Mix cornstarch with 2 tbsp (25 mL) water; stir into slow cooker. Cover and cook on high for 10 minutes or until thickened. Mk 8 vg. per serVing:

but 140 c, 2  pr, 4  tt

ft (1  st. ft), 27  crb, 3  bre, 0  ch, 154  su. % Rdi: 3% ccu, 6% r, 1% t a, 13% t C, 7% fte.

T I P As

a gna u, u, th s s c shud b n m than t-thids t th-quats fu and n ss than haf fu.

1

H t Cnvt a rcip f St  Pt rast t th S C BROWninG The rst step is still browning the

SETTinG Choose low setting for most recipes. High

inGREdiEnTS Flavours of herbs and spices fade in

meat or poultry, usually followed by cooking the

heat tends to toughen meat and poultry and make

a slow cooker. Add an extra little sprinkle to spark

onion, garlic and other avouring elements. This

them stringy.

up the dish just before serving. This is especially

usually happens in a Dutch oven or large skillet.

important with fresh herbs. As well, add green

Liquid Unlike cooking on top of the stove or in

pepper near the end of cooking because it becomes

POSiTiOn Placing ingredients in the slow cooker

the oven, there’s no place for the liquid to

bitter. To prevent dairy products from separating,

may be slightly different. Because root vegetables

evaporate. Most recipes will require about 50 per

add them only near the end of cooking.

take longer to cook through in a slow cooker, cut

cent less liquid in a slow cooker. However, if after

them into pieces no larger that 1 inch (2.5 cm)

adjusting the recipe you nd you do have too much

and place them in the slow cooker rst, under meat

liquid at the end of cooking time, skim fat off

or poultry.

surface and strain liquid into a large shallow saucepan. Boil hard until liquid reaches desired consistency and avour. Thickening agents, such as our and cornstarch, are always added near the end of cooking.

1

24761808-Slow-Cooker

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