Slow Cooker favourites

Contents
beef, pork & lamb
Barbecued Ribs Saucy Cajun Round Steak Jamaican Beef Pepper Pot Wine-Braised Brisket Tangy Beef Pot Roast Fall-off-the-Bone Ribs in Barbecue Sauce Swedish Meatballs Comfy Baked Beans Soupe aux Pois Pearl Onion Lamb Stew Greek Lamb Stew with Artichokes 2 2 3 3 4 4 5 5 6 6 7

chicken & turkey

Chicken Adobo 7 Chicken Stew with Sage Biscuits 8 Chicken with Lemon, Fennel 9 and Garlic Spanish Chicken and Rice 9 with Chorizo Chicken Braised with Sweet Peppers 10 Turkey Meatball Subs 10 Turkey Tetrazzini 11

Vegetarian
Chicken Braised with Sweet Peppers Recipe, page 10
Three-Bean Chili Ratatouille with Chickpeas Mushroom Spinach Lasagna Macaroni and Cheese Puttanesca Sauce Vegetable Curry with Chopped Eggs 11 12 12 13 13 14 14 15 15 16 16 17

PHOTOGRAPHy, yVOnnE DuiVEnVOORDEn

> beef, pork & lamb, poultry, vegetarian

& side dishes

30 delicious make-ahead recipes

side dishes
Scalloped Potatoes Braised Red Cabbage Colcannon Mashed Potatoes Rice and Peas Sweet and Sour Pearls How to Convert a Recipe for Stew or Pot Roast to the Slow Cooker

BEEF, PORK & LAMB

Barbecued Ribs
A baked potato or rice is a must to enjoy with this rich sauce.

Saucy Cajun Round Steak

Less tender cuts of meat, such as round steak, are not only inexpensive but also lean and high in protein and iron.

3 lb 2 4 1 cup cup 2 tbsp 2 tsp 1 tsp tsp cup 2 tsp

beef simmering short ribs onions, chopped cloves garlic, minced ketchup fancy molasses dried thyme dry mustard each salt and pepper all-purpose flour cider vinegar

1.5 kg 2 4 250 ml 50 ml 10 ml 5 ml 4 ml 75 ml 10 ml

worcestershire sauce 25 ml

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 flour 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. Makes 6 servings.
per ser Ving:

cup all-purpose flour tsp 1 lb 1 tbsp each salt and pepper inside round marinating steak vegetable oil

50 ml 1 ml 500 g 15 ml 50 ml 500 ml 2 2 2 2 10 ml 5 ml 1 2 25 ml

cup tomato paste 2 cups beef stock 2 2 2 2 2 tsp 1 tsp 1 2 strips bacon, chopped onions, sliced cloves garlic, minced stalks celery, sliced Cajun seasoning dried thyme sweet green pepper, chopped green onions, chopped

56 mg chol, 933 mg sodium. % Rdi: 6% calcium, 27% iron, 5% vit a, 15% vit C, 7% folate.

total fat (5 g sat. fat), 31 g carb, 2 g fibre,

about 331 cal, 25 g pro, 12 g

2 tbsp chopped fresh parsley

In plastic bag, shake together flour, salt and pepper. Cut steak into 8 pieces. One piece at a time, seal steak in bag; pound with meat mallet to -inch (5 mm) thickness, working flour 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; pour into skillet and bring to boil, scraping up brown bits from bottom of pan. Pour into slow cooker. Add bacon, onions, garlic, 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. Makes 4 servings.
p e r s e rVi n g :

total fat (4 g sat. fat), 18 g carb, 3 g fibre, 55 mg

about 310 cal, 31 g pro, 13 g

TIP Always defrost meat and

chol, 630 mg sodium. % Rdi: 5% calcium, 30% iron, 11% vit a, 60% vit C, 20% folate.

poultry thoroughly before placing in slow cooker. Frozen vegetables can be added near the end of cooking time.

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BEEF, PORK & LAMB

Jamaican Beef Pepper Pot

There are as many variations of this chunky soup type of dish as there are kitchens in Jamaica. you may want to add more or less hot pepper sauce depending on your love of heat.
2 1 tbsp 2 lb 6 2 4 6 cups cup 1 tsp tsp 1 cup 1 tbsp 1 tsp sweet potatoes, peeled and cubed vegetable oil stewing beef cubes slices bacon, chopped onions, chopped cloves garlic, minced beef stock tomato paste dried thyme each salt and pepper each sweet red and green pepper, chopped all-purpose flour wine vinegar hot pepper sauce 2 15 ml 1 kg 6 2 4 1.5 l 50 ml 5 ml 2 ml 1 50 ml 15 ml 5 ml

Wine-Braised Brisket
Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. youll probably need to cut the meat in half to fit into the slow cooker, which should hold 20 to 24 cups (5 to 6 L).
2 1 tsp tsp tsp tsp 4 lb cup cup cup cup 4 cup large onions, sliced salt pepper crumbled dried rosemary cayenne pepper boneless beef brisket dry red wine beef stock thawed cranberry cocktail concentrate soy sauce large cloves garlic, minced all-purpose flour 2 6 ml 4 ml 4 ml 1 ml 2 kg 175 ml 125 ml 125 ml 50 ml 4 50 ml Place onions in large bowl. In 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 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, skim fat from juices. Whisk flour with cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 20 minutes or until thickened. Pour over brisket. Makes 10 servings.
p e r s e rV i n g :

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, 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 10 hours or until beef and potatoes are tender. Add red and green peppers. Whisk flour with cup (125 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes. Stir in vinegar and hot pepper sauce. Makes 8 to 10 servings.
per each of 10 serVings:

25 g pro, 10 g total fat (3 g sat. fat), 24 g carb, 3 g fibre, 48 mg chol, 715 mg sodium. % Rdi: 4% calcium, 22% iron, 149% vit a, 80% vit C, 15% folate.

about 289 cal,

fat (6 g sat. fat), 13 g carb, 1 g fibre, 73 mg chol, 805 mg sodium. % Rdi: 2% calcium, 23% iron, 17% vit C, 7% folate.

about 306 cal, 29 g pro, 15 g total

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BEEF, PORK & LAMB

Tangy Beef Pot Roast

noodles are deliciously appropriate as a base for this sweet-and-sour roast.

Fall-off-the-Bone Ribs in Barbecue Sauce

youll need plenty of napkins for these saucy ribs.

3 cups 8 1 tbsp 3 lb

sliced onions potatoes, halved vegetable oil boneless cross rib or blade pot roast packed brown sugar red wine vinegar ground ginger each salt and pepper ground cloves bay leaf all-purpose flour light sour cream sweet green pepper, sliced

750 ml 8 15 ml 1.5 kg 375 ml 50 ml 50 ml 7 ml 2 ml 1 ml 1 125 ml 250 ml 1

1 cups beef stock or water cup cup 1 tsp tsp tsp 1 cup 1 cup 1

Spread onions and 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 flour with sour 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. Makes 6 to 8 servings.
per each of 8 s e r V i n g s :

3 lb 4 tsp tsp 2 cups cup 2 tbsp 2 tbsp

pork back ribs (2 racks) mesquite or Cajun seasoning each salt and pepper ketchup wine vinegar granulated sugar worcestershire sauce

1.5 kg 20 ml 2 ml 500 ml 125 ml 25 ml 25 ml

Trim any fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions. In small bowl, stir together 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. Makes 4 to 6 servings.
per each of 6 serVings:

2 g fibre, 88 mg chol, 1,452 mg sodium. % Rdi: 4% calcium, 16% iron, 14% vit a, 25% vit C, 7% folate.

pro, 32 g total fat (12 g sat. fat), 31 g carb,

about 533 cal, 33 g

4 g fibre, 74 mg chol, 385 mg sodium. % Rdi: 10% calcium, 31% iron, 2% vit a, 53% vit C, 16% folate.

pro, 13 g total fat (5 g sat. fat), 51 g carb,

about 467 cal, 36 g

varIaTIon

Shortcut Fall-off-the-Bone Ribs in Barbecue Sauce: Trim, cut and

season ribs; place directly in slow cooker. Pour sauce over ribs; cover and cook on high for 6 hours or until tender.

TIP If you make a dish in the slow cooker

a day ahead, let it cool for 0 minutes, then cool completely in the refrigerator. The fat is much easier to lift off once it is cold and solid out of the refrigerator.

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BEEF, PORK & LAMB

Swedish Meatballs
Tender meatballs in a creamy sauce makes a tantalizing topping for noodles or rice.

Comfy Baked Beans

The marriage of tomatoes, bacon and molasses is what makes the sauce for this classic so flavourful and rich.

cup cup 1 1 tsp tsp tsp 2 lb 1 tbsp 6 cups 1 tsp 1 1 cup 3 tbsp 1 tbsp 2 tbsp

dry bread crumbs water egg small onion, grated each salt and pepper ground allspice grated nutmeg lean ground pork vegetable oil sliced mushrooms dried dillweed can (385 ml) 2% evaporated milk beef stock all-purpose flour lemon juice chopped fresh parsley

125 ml 50 ml 1 1 4 ml 2 ml 1 ml 1 kg 15 ml 1.5 l 5 ml 1 250 ml 50 ml 15 ml 25 ml

In bowl, combine bread crumbs, water, egg, onion, tsp (2 mL) each of the salt and pepper, allspice and nutmeg; mix in pork. Roll by rounded tablespoonfuls (15 mL) into 1-inch (2.5 cm) balls. Bake on foil-lined rimmed baking sheet in 375F (190C) oven until no longer pink inside, about 15 minutes. Transfer to slow cooker. Meanwhile, in large skillet, heat oil over medium-high heat; saut 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 flour 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. Makes 8 servings.
per ser Ving:

1 6 cups

can (28 oz/796 ml) tomatoes cooked white pea (navy) beans (or three 19-oz/540 ml cans) slab bacon or salt pork, diced chopped onions ketchup fancy molasses packed brown sugar dry mustard salt pepper

1 1.5 l

4 oz 2 cups 1 cup cup cup 1 tbsp tsp tsp

125 g 500 ml 250 ml 125 ml 75 ml 15 ml 2 ml 1 ml

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. Makes 6 to 8 servings.
p e r e a c h o f 8 s e r Vi n g s :

pro, 10 g total fat (5 g sat. fat), 99 g carb, 15 g

about 550 cal, 22 g

fibre, 13 mg chol, 1,072 mg sodium. % Rdi: 26% calcium, 68% iron, 12% vit a, 45% vit C, 75% folate.

TIP watch the amount of liquids: when you

total fat (7 g sat. fat), 16 g carb, 1 g fibre, 94 mg chol, 494 mg sodium. % Rdi: 16% calcium, 19% iron, 5% vit a, 15% vit C, 12% folate.

about 372 cal, 29 g pro, 21 g

assemble ingredients in a slow cooker, the liquid may not cover the solids, but it will increase during cooking as foods release their juices, and accumulated steam, which has no way to escape, remains in the slow cooker. There should always be at least  inches ( cm) between the top of the food and the top rim so the food can come to a simmer.

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BEEF, PORK & LAMB

Soupe aux Pois

This hearty pea soup is adapted from a recipe sent in by Claire LajeunesseLewko of Prince Albert, Sask. if you dont have a ham bone, substitute 8 oz (250 g) salt pork or uncooked bacon, chopped.
2 cups 1 1 3 2 1 1 tsp 1 cup dry yellow split peas 500 ml ham bone large onion, chopped stalks celery, chopped carrots, chopped clove garlic, minced bay leaf pepper onion, finely chopped white vinegar 1 1 3 2 1 1 2 ml 1 125 ml

Pearl Onion Lamb Stew

A whisper of saffron, cinnamon and golden raisins reveal the Moroccan origins of this stew.

ga r n i s h :

In large bowl, soak peas in about 6 cups (1.5 L) cold water for 12 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. Makes 6 to 8 servings.
per each of 8 serV i n g s :

3 lb tsp tsp 3 tbsp 1 3 cups 2 cups 1 cup 1 tbsp 1 tsp tsp cup 1 cup

boneless lamb shoulder roast salt pepper vegetable oil onion, chopped chicken stock white wine paprika cinnamon saffron threads all-purpose flour golden raisins

1.5 kg 4 ml 2 ml 50 ml 1 500 ml 250 ml 15 ml 5 ml 1 ml 50 ml 250 ml

pearl onions, peeled 750 ml

6 g fibre, 13 mg chol, 333 mg sodium. % Rdi: 4% calcium, 18% iron, 46% vit a, 7% vit C, 49% folate.

pro, 2 g total fat (1 g sat. fat), 38 g carb,

about 236 cal, 18 g

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 remaining 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, cinnamon and saffron; pour into slow cooker. Cover and cook on low for 8 to 10 hours or until lamb is tender. Whisk flour with cup (50 mL) water; whisk into slow cooker. Add raisins; cover and cook on high for 15 minutes or until thickened. Makes 6 servings.
p e r s e rV i n g :

168 mg chol, 630 mg sodium. % Rdi: 5% calcium, 37% iron, 7% vit a, 7% vit C, 7% folate.

total fat (7 g sat. fat), 31 g carb, 3 g fibre,

about 520 cal, 50 g pro, 21 g

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BEEF, PORK & LAMB

ChiCKEn & TuRKEy

Greek Lamb Stew with Artichokes

This hearty stew combines classic Greek flavours, such as oregano, lemon, cinnamon, artichokes and feta cheese.

Chicken Adobo
Adobo is a classic Philippine dish with a deliciously sticky, tangy sauce.

3 lb 1 tbsp 3 6 1 tbsp 1 tbsp tsp Pinch 2 tbsp cup 1

boneless lamb shoulder extra-virgin olive oil onions, sliced cloves garlic, minced dried oregano grated lemon rind salt each allspice and cinnamon all-purpose flour tomato paste can (398 ml) artichoke hearts, drained and quartered chopped fresh parsley

1.5 kg 15 ml 3 6 15 ml 15 ml 1 ml Pinch 25 ml 375 ml 50 ml 1

1 cups beef stock

cup 2 tbsp

crumbled feta cheese 125 ml 25 ml

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. 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 flour; 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. Makes 6 to 8 servings.
per each of 8 serVings:

10 oz 1 tbsp 8 tsp 8 cup cup

pork belly, cut into 2-inch (5 cm) chunks vegetable oil chicken thighs each salt and pepper cloves garlic, minced cider vinegar soy sauce

300 g 15 ml 8 1 ml 8 175 ml 50 ml

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. Makes 4 servings.
p e r s e rV i n g ( w i t h o u t s k i n ) :

31 g pro, 23 g total fat (7 g sat. fat), 6 g carb, % Rdi: 3% calcium, 15% iron, 2% vit a, 7% vit C, 5% folate.
varIaTIon

about 358 cal,

trace fibre, 118 mg chol, 1,655 mg sodium.

25 g pro, 11 g total fat (4 g sat. fat), 11 g carb, 3 g fibre, 77 mg chol, 535 mg sodium. % Rdi: 21% folate. 8% calcium, 21% iron, 4% vit a, 18% vit C,

about 242 cal,

boneless pork shoulder blade steak. Reduce vinegar to cup (125 ml). mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water; add after 5 hours and cook on high for 20 minutes.

Chicken Adobo with Pork Shoulder: Replace pork belly with

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ChiCKEn & TuRKEy

Chicken Stew with Sage Biscuits

Tender chunks of chicken and vegetables in a creamy sauce appeals to everyone especially if you want to top it with flaky biscuits, which you can make ahead of time.
18 tsp 2 tbsp 1 1 cup boneless skinless chicken thighs each salt and pepper vegetable oil onion, chopped each diced carrot and celery 18 2 ml 25 ml 1 250 ml 375 ml

sage biscuits:

2 cups all-purpose flour 2 tbsp 1 tbsp 2 tsp tsp tsp Pinch cup 1 cup 2 granulated sugar crumbled dried sage baking powder baking soda salt cayenne pepper cold butter, cubed buttermilk eggs

625 ml 25 ml 15 ml 12 ml 2 ml 2 ml Pinch 125 ml 250 ml 2

1 cups mushrooms (cremini or white), quartered tsp 2 cups cup 1 cup 2 tbsp dried thyme chicken stock all-purpose flour frozen peas chopped fresh parsley

2 ml 500 ml 125 ml 250 ml 25 ml

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; saut 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 flour 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 flour, 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

eggs; stir into flour mixture with fork to make soft dough. With floured hands, press dough into ball. Pat into 10- x 7-inch (25 x 18 cm) rectangle; cut into 12 squares. Place on parchment paperlined or flour-dusted baking sheet. Beat remaining egg; brush over biscuits. Bake in centre of 400F (200C) 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. Makes 6 to 8 servings.
per each of 8 serVings:

35 g pro, 24 g total fat (10 g sat. fat), 47 g carb, 3 g fibre, 191 mg chol, 948 mg sodium. % Rdi: 42% folate. 12% calcium, 33% iron, 51% vit a, 13% vit C,

about 550 cal,

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ChiCKEn & TuRKEy

Chicken with Lemon, Fennel and Garlic

Garlic becomes succulent and sweet as it cooks gently in this fennel-laced broth. Serve with lemon wedges.

Spanish Chicken and Rice with Chorizo

Spanish chorizo, called chourio in Portuguese, is a mild or spicy dry-cured paprika sausage. if its unavailable, use smoked sausage.

1 cup tsp 8 2 tbsp 20 1 cup cup 2 tbsp 2 tbsp

large bulb fennel (about 1 lb/500 g) all-purpose flour each salt and pepper chicken thighs vegetable oil large cloves garlic (about 2 heads) chicken stock white wine chopped fresh dill lemon juice

1 75 ml 1 ml 8 25 ml 20 250 ml 125 ml 25 ml 25 ml

Cut fennel in half lengthwise and core; cut lengthwise into -inch (5 mm) thick slices. Chop fennel fronds. Set aside. In shallow dish, combine flour, salt and pepper; add chicken and turn to coat. Reserve remaining flour 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 flour 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. Makes 6 servings.
per ser Ving (with o u t s k i n ) :

12 1 tsp 1 tbsp 8 oz

skinless chicken thighs salt vegetable oil chorizo sausage, cut into 1-inch (2.5 cm) pieces onion, chopped cloves garlic, minced each pepper and turmeric can (28 oz/796 ml) diced tomatoes, drained chicken stock parboiled rice sweet yellow pepper, chopped frozen peas chopped fresh parsley

12 5 ml 15 ml 250 g

1 3 tsp 1

1 3 4 ml 1

2 cups 2 cups 1 1 cup 2 tbsp

500 ml 500 ml 1 250 ml 25 ml

Sprinkle chicken with 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. Makes 6 to 8 servings.
per each of 8 serVings:

35 g pro, 19 g total fat (6 g sat. fat), 46 g carb, % Rdi: 7% calcium, 21% iron, 7% vit a, 62% vit C, 15% folate. 2 g fibre, 118 mg chol, 1,046 mg sodium.

about 505 cal,

18 g pro, 15 g total fat (3 g sat. fat), 15 g carb,

about 266 cal,

3 g fibre, 62 mg chol, 315 mg sodium. % Rdi: 6% calcium, 15% iron, 2% vit a, 18% vit C, 13% folate.

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Chicken Braised with Sweet Peppers

This easy, festive-coloured dish is perfect for entertaining.

Turkey Meatball Subs

Hearty subs make the basis for a satisfying supper or lunch. The saucy meatballs are also mighty tasty over cooked pasta. For variety, you can substitute lean ground beef or pork for the turkey.
1 tbsp 1 tsp tsp 1 2 tbsp 4 1 cup vegetable oil onion, chopped each dried basil and oregano each salt and pepper can (28 oz/796 ml) ground tomatoes chopped fresh parsley submarine buns sweet green pepper, finely chopped grated Parmesan cheese egg grated onion cloves garlic, minced dry bread crumbs grated Parmesan cheese each dried basil and oregano each salt and pepper lean ground turkey or chicken 15 ml 1 2 ml 1 ml 1 25 ml 4 1 125 ml

12 1 tsp 2 tbsp 1 2 2 1 2 tsp 2 cup 2 tbsp

boneless skinless chicken thighs each salt and pepper vegetable oil onion, chopped cloves garlic, minced sweet red peppers, chopped can (28 oz/796 ml) diced tomatoes dried thyme sweet green peppers, chopped chopped fresh parsley tomato paste

12 5 ml 25 ml 1 2 2 1 10 ml 2 50 ml 25 ml

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. Makes 6 to 8 servings.
per each of 8 ser V i n g s :

m eatballs:

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 400F (200C) oven until firm, 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 and cheese. Makes 4 servings.
per serVing: about 684 cal, 41 g pro, 25 g total

2 g fibre, 94 mg chol, 538 mg sodium. % Rdi: 5% calcium, 19% iron, 22% vit a, 152% vit C, 12% folate.

pro, 9 g total fat (2 g sat. fat), 11 g carb,

about 221 cal, 24 g

1 cup 2 2 tbsp 2 tbsp tsp tsp 1 lb

1 125 ml 2 25 ml 25 ml 2 ml 1 ml 500 g

fat (6 g sat. fat), 75 g carb, 8 g fibre, 133 mg chol, 1,323 mg sodium. % Rdi: 44% calcium, 59% iron, 21% vit a, 82% vit C, 65% folate.

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VEGETARiAn

Turkey Tetrazzini
Add leftover turkey (or chicken) to a creamy sauce and toss with spaghetti for a cosy meal.

Three-Bean Chili
Just stir, cover and turn the dial to on. nothing could be simpler.

2 tbsp 1 3 cups cup 1 tsp 2 cups 3 tbsp 1 2 tbsp tsp 12 oz cup cup 2 tbsp

butter or vegetable oil small onion, diced sliced mushrooms diced celery sweet red pepper, diced each salt and pepper all-purpose flour can (385 ml) evaporated milk sherry or chicken stock paprika spaghetti grated Parmesan cheese slivered almonds (optional), toasted chopped fresh parsley

25 ml 1 750 ml 125 ml 1 2 ml 50 ml 1 25 ml 2 ml 375 g 50 ml 50 ml 25 ml

cubed cooked turkey 500 ml

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 flour 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 firm, 8 to 10 minutes. Drain and add to sauce; toss to coat. Sprinkle with cheese, almonds (if using) and parsley. Makes 4 servings.
per ser V ing:

1 cup 1 tbsp 1 tsp tsp 1 2 1 1

can (28 oz/796 ml) tomatoes tomato paste chili powder each dried oregano and ground cumin each salt, pepper and granulated sugar onion, chopped cloves garlic, minced each carrot and stalk celery, chopped each can (19 oz/540 ml) red kidney beans, black beans and chickpeas, drained and rinsed

1 50 ml 15 ml 5 ml 1 ml 1 2 1 1

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. Makes 6 servings.
per ser Ving:

fat (trace sat. fat), 55 g carb, 14 g fibre, 0 mg 32% iron, 45% vit a, 37% vit C, 76% folate.

about 297 cal, 18 g pro, 3 g total

chol, 838 mg sodium. % Rdi: 10% calcium,

84 mg chol, 865 mg sodium. % Rdi: 39% calcium, 34% iron, 27% vit a, 105% vit C, 71% folate.

total fat (7 g sat. fat), 86 g carb, 6 g fibre,

about 660 cal, 44 g pro, 15 g

TIP when lifting the lid, avoid

tipping it and letting all the condensation on the underside spill into the food.

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VEGETARiAn

Ratatouille with Chickpeas

This fresh-tasting dish is a colourful main course that can double as a side dish.

Mushroom Spinach Lasagna

A slow cooker lasagna may not be as crisp as a baked one, and its noodles may be softer, but its gooey cheese topping is pretty irresistible.

1 tbsp 1 2 6 cups 2 tsp 1 tsp tsp 1 2 cup 1

vegetable oil onion, chopped cloves garlic, minced cubed eggplant (1 large) dried basil dried oregano each salt and pepper each sweet red and yellow pepper zucchini tomato paste can (19 oz/540 ml) chickpeas, drained and rinsed can (28 oz/796 ml) tomatoes chopped fresh basil or parsley

15 ml 1 2 1.5 l 10 ml 5 ml 2 ml 1 2 75 ml 1

In large skillet, heat oil over 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 lengthwise; cut crosswise 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. Makes 6 servings.
per ser Ving:

1 cup 1 tsp tsp 1 12 1 cup

tub (500 g) 2% cottage cheese grated Parmesan cheese egg, lightly beaten grated nutmeg each salt and pepper pkg (10 oz/300 g) frozen spinach, thawed no-cook lasagna noodles

1 50 ml 1 1 ml 1 ml 1 12

shredded provolone 250 ml or mozzarella cheese vegetable oil onion, chopped carrot, finely diced cloves garlic, minced sliced cremini or white button mushrooms dried italian herb seasoning each salt and pepper hot pepper flakes jar (700 ml) pasta sauce 15 ml 1 1 3 1l 10 ml 1 ml Pinch 1

tomato m ushro o m s a u c e :

fat (trace sat. fat), 36 g carb, 8 g fibre, 0 mg

about 192 cal, 7 g pro, 4 g total

1 tbsp 1 1 3 4 cups 2 tsp tsp Pinch 1

1 cup

1 50 ml

chol, 589 mg sodium. % Rdi: 9% calcium, 21% iron, 21% vit a, 155% vit C, 37% folate.

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; saut onion, carrot, garlic, mushrooms, herb seasoning, salt, pepper and hot pepper flakes until liquid is evaporated, about 8 minutes. Add pasta sauce and 1 cups (375 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 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. Makes 8 servings.
p e r s e rV i n g :

total fat (5 g sat. fat), 44 g carb, 5 g fibre, 41 mg 16% iron, 52% vit a, 18% vit C, 26% folate.

about 363 cal, 22 g pro, 11 g

chol, 999 mg sodium. % Rdi: 25% calcium,

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VEGETARiAn

Macaroni and Cheese

This family-pleaser that kids especially love can sit waiting to fit into everyones busy schedule.

Puttanesca Sauce
This piquant combination of tomatoes, garlic, olives and capers is a classic atop any long pasta.

2 tbsp 1 cup 3 cups 3 cups 2 tsp tsp tsp 2 cups cup

butter onion, chopped all-purpose flour milk shredded old Cheddar cheese dijon mustard salt pepper macaroni chopped fresh parsley

25 ml 1 75 ml 750 ml 750 ml 10 ml 4 ml 2 ml 500 ml 50 ml

In large saucepan, melt butter over medium heat; fry onion, stirring occasionally, until softened, about 3 minutes. Add flour; 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 firm, 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. Makes 4 to 6 servings.
per each of 6 ser V i n g s :

2 tbsp 8 tsp tsp Pinch 2 1 1 cup 1 cup cup cup

extra-virgin olive oil cloves garlic, minced dried oregano hot pepper flakes pepper

25 ml 8 2 ml 2 ml Pinch 2 1 250 ml 250 ml 50 ml

cans (each 19 oz/540 ml) tomatoes can (5 oz/156 ml) tomato paste sliced Kalamata olives pimiento-stuffed olives drained capers

In skillet, heat oil over medium heat; fry garlic, oregano, hot pepper flakes 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. Makes 6 cups (1.5 l), enough for 8 servings.
p e r s e rV i n g :

2 g fibre, 81 mg chol, 854 mg sodium. % Rdi: 52% calcium, 13% iron, 26% vit a, 7% vit C, 35% folate.

pro, 26 g total fat (16 g sat. fat), 40 g carb,

about 487 cal, 24 g

fat (2 g sat. fat), 13 g carb, 3 g fibre, 0 mg chol, 17% iron, 16% vit a, 55% vit C, 8% folate.

about 165 cal, 3 g pro, 13 g total

1,392 mg sodium. % Rdi: 8% calcium,

minced fresh parsley 125 ml

TIP No peeking. lifting the

lid to peek or stir adds 1 to 0 minutes cooking time. Peeking is allowed when checking for doneness or adding thickeners at the end of cooking.

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VEGETARiAn

SidE diShES

Vegetable Curry with Chopped Eggs

This hearty mild-tasting main dish is delicious spooned over basmati rice and accompanied by lime wedges to squeeze over top.

Scalloped Potatoes
Traditional and scrumptious, this side dish never goes out of style.

2 tbsp 1 1 3 1 tbsp tsp 3 cups 2 2 cups cup 3 tbsp 4 cup

vegetable oil large onion, sliced small eggplant, cubed cloves garlic, minced minced gingerroot salt cauliflower florets potatoes, peeled and cubed vegetable stock tomato paste mild curry paste hard-cooked eggs, diced

25 ml 1 1 3 15 ml 2 ml 750 ml 2 500 ml 50 ml 50 ml 375 ml 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 cauliflower 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. Makes 4 to 6 servings.
per each of 6 serVings:

cup 1 cup 1 tsp tsp tsp

butter small onion, diced all-purpose flour salt pepper dried thyme or marjoram shredded gruyre or Swiss cheese dried parsley Yukon gold potatoes chopped cooked ham or turkey (optional)

50 ml 1 50 ml 5 ml 2 ml 2 ml 625 ml 250 ml 15 ml 6 125 ml

2 cups milk 1 cup 1 tbsp 6 cup

1 cups frozen peas

6 g fibre, 124 mg chol, 698 mg sodium. % Rdi: 5% calcium, 13% iron, 11% vit a, 58% vit C, 33% folate.

9 g pro, 13 g total fat (2 g sat. fat), 26 g carb,

about 245 cal,

In heavy saucepan, melt butter over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes. Add flour, 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. 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. Makes 6 servings.
per serVing:

fat (10 g sat. fat), 42 g carb, 3 g fibre, 53 mg chol, 587 mg sodium. % Rdi: 31% calcium, 15% iron, 18% vit a, 47% vit C, 15% folate.

about 360 cal, 13 g pro, 16 g total

fresh coriander sprigs 50 ml

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SidE diShES

Braised Red Cabbage

This flavourful side dish pairs well with beef and game, roast pork or duck.

Colcannon Mashed Potatoes

inspired by a traditional irish dish of mashed potatoes mixed with cabbage and onion, this is a crowd-pleaser.

6 cups cup 1 tbsp 2 tsp 1 1 1 tsp tsp 5

thinly sliced red cabbage dry red wine maple syrup vegetable oil small red onion, sliced apple, peeled, cored and sliced bay leaf salt dried thyme juniper berries, crushed (or 2 tbsp/25 ml gin)

1.5 l 175 ml 15 ml 10 ml 1 1 1 4 ml 2 ml 5

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. Makes 8 servings.
per serVing:

10 4 cups 1 tsp cup cup 1

Yukon gold potatoes (about 3 lb/1.5 kg) chopped green cabbage each salt and pepper hot milk butter, softened green onion, chopped

10 1l 7 ml 150 ml 50 ml 1

(trace sat. fat), 10 g carb, 2 g fibre, 0 mg chol, 1% vit a, 23% vit C, 7% folate. 227 mg sodium. % Rdi: 3% calcium, 4% iron,

about 56 cal, 1 g pro, 1 g total fat

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. Makes 8 to 10 servings.
per each of 10 serVings:

2 g fibre, 16 mg chol, 406 mg sodium. % Rdi: 4% calcium, 4% iron, 6% vit a, 22% vit C, 7% folate.

3 g pro, 5 g total fat (3 g sat. fat), 22 g carb,

about 141 cal,

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SidE diShES

Rice and Peas

A slow cooker is a handy way to cook this slightly soft version of rice for a crowd.

Sweet and Sour Pearls

Although it takes time to peel pearl onions, theyre a delight to eat, especially when braised in this Mediterranean mix of sweet dark or golden raisins and tangy vinegar.
8 cups 1 tsp 1 1 cup 2 tbsp 2 tbsp 1 tbsp tsp tsp 1 1 tbsp pearl onions (four 10-oz/284 g pkg) grated orange rind bay leaf raisins olive oil red wine vinegar tomato paste salt pepper clove garlic, slivered cornstarch 2l 5 ml 1 250 ml 25 ml 25 ml 15 ml 2 ml 1 ml 1 15 ml

2 cups 1

parboiled rice can (19 oz/540 ml) pigeon peas or red kidney beans, drained and rinsed vegetable stock can (400 ml) coconut milk onion, chopped cloves garlic, minced dried thyme salt cayenne pepper sweet green pepper, diced green onions, sliced

500 ml 1

2 cups 1 1 2 tsp tsp Pinch Half 4

500 ml 1 1 2 2 ml 2 ml Pinch Half 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. Makes 8 to 10 servings.
per each of 10 serVings:

4 g fibre, 0 mg chol, 387 mg sodium. % Rdi: 16% folate.

3 g pro, 9 g total fat (7 g sat. fat), 40 g carb,

about 263 cal,

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. Makes 8 servings.
p e r s e rV i n g :

4% calcium, 16% iron, 1% vit a, 10% vit C,

fat (1 g sat. fat), 27 g carb, 3 g fibre, 0 mg chol, 1% vit a, 13% vit C, 7% folate.

about 140 cal, 2 g pro, 4 g total

154 mg sodium. % Rdi: 3% calcium, 6% iron,

TIP As a general rule, the slow

cooker should be no more than two-thirds to three-quarters full and no less than half full.

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How to Convert a recipe for Stew or Pot roast to the Slow Cooker
BROW ninG The first step is still browning the meat or poultry, usually followed by cooking the onion, garlic and other flavouring elements. This usually happens in a Dutch oven or large skillet. L i q u i d Unlike cooking on top of the stove or in P OSiTiO n Placing ingredients in the slow cooker may be slightly different. Because root vegetables take longer to cook through in a slow cooker, cut them into pieces no larger that 1 inch (2.5 cm) and place them in the slow cooker first, under meat or poultry. the oven, theres no place for the liquid to evaporate. Most recipes will require about 50 per cent less liquid in a slow cooker. However, if after adjusting the recipe you find you do have too much liquid at the end of cooking time, skim fat off surface and strain liquid into a large shallow saucepan. Boil hard until liquid reaches desired consistency and flavour. Thickening agents, such as flour and cornstarch, are always added near the end of cooking. S E T Ti nG Choose low setting for most recipes. High heat tends to toughen meat and poultry and make them stringy. in GRE di E nTS Flavours of herbs and spices fade in a slow cooker. Add an extra little sprinkle to spark up the dish just before serving. This is especially important with fresh herbs. As well, add green pepper near the end of cooking because it becomes bitter. To prevent dairy products from separating, add them only near the end of cooking.

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