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Cntntsb e e f , p o r k & l a m bBarbecued Rbs 2

Sauc Caju Roud Steak 2

Jamaca Beef Pepper Pot 3

We-Brased Brsket 3

Tag Beef Pot Roast 4

Fall-off-the-Boe Rbs 4Barbecue Sauce

Swedsh Meatballs 5

Comf Baked Beas 5

Soupe aux Pos 6Pearl Oo Lamb Stew 6

Greek Lamb Stew wth Artchokes 7

c h i c k e n & t u r k e yChcke Adobo 7

Chcke Stew wth Sage Bscuts 8

Chcke wth Lemo, Feel 9ad Garlc

Spash Chcke ad Rce 9wth Chorzo

Chcke Brased wth Sweet Peppers 10

Turke Meatball Subs 10

Turke Tetrazz 11

V e g e t a r i a nThree-Bea Chl 11

Ratatoulle wth Chckpeas 12

Mushroom Spach Lasaga 12

Macaro ad Cheese 13

Puttaesca Sauce 13

Vegetable Curr wth Chopped Eggs 14

s i d e d i s h e sScalloped Potatoes 14

Brased Red Cabbage 15

Colcao Mashed Potatoes 15

Rce ad Peas 16

Sweet ad Sour Pearls 16

How to Covert a Recpe for Stew 17or Pot Roast to the Slow Cooker

SlowCookerfavourites

30dlc mk-hd cp>

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

Chcke Brse

th SeetPeppers

Recpe, page 10

PHOTOGRAP

Hy,

yVOnnE

DuiVEnVOORDEn
http://www.canadianliving.com/

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w w w . C a n a d i a n l i v i n g . C o m w w w . C a n a d i a n l i v i n g . C o m

cup -purpse ur 50 l

tsp ech st pepper 1 l

1 b se ru 500

rt stek

1 tbsp eetbe 15 l

cup tt pste 50 l

2 cups beef stck 500 l

2 strps bc, chppe 2

2 s, sce 2

2 ces rc, ce 2

2 stks ceery, sce 2

2 tsp Cju ses 10 l

1 tsp re thye 5 l

1 seet ree pepper, 1

chppe

2 ree s, chppe 2

2 tbsp chppe fresh prsey 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 -inch

(5 mm) thickness, working our mix-

ture into meat.

In large skillet, heat oil over med-

ium-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.

Mk 4 vg.per serVing: but 310 c, 31 pr, 13

tt ft (4 st. ft), 18 crb, 3 bre, 55

ch, 630 su. % Rdi: 5% ccu, 30%

r, 11% t a, 60% t C, 20% fte.

Sac Caj Ro SteakLess teder cuts of meat, such as roud steak, are ot olexpesve but also lea ad hgh prote ad ro.

3 b beef ser shrt 1.5 k

rbs

2 s, chppe 2

4 ces rc, ce 4

1 cup ketchup 250 l

cup fcy sses 50 l

2 tbsp wrcestershre suce 25 l

2 tsp re thye 10 l

1 tsp ry ustr 5 l


cup -purpse ur 75 l

2 tsp cer er 10 l

Cut ribs into 2-rib sections, trim-

ming 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, mus-

tard, 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 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.

Mk 6 vg.

per serVing: but 331 c, 25 pr, 12

tt ft (5 st. ft), 31 crb, 2 bre,

56 ch, 933 su. % Rdi: 6%

ccu, 27% r, 5% t a, 15% t C,

7% fte.

Barbece RbsA baked potato or rce s a must to ejo wth ths rch sauce.

TIP Aays dfst mat andputy thughy bf pacingin s c. Fzn vgtabscan b addd na th nd fcing tim.

B E E F , P O R K & L A M B
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2 re s, sce 2

1 tsp st 6 l

tsp pepper 4 l

tsp crube re 4 lrsery

tsp cyee pepper 1 l

4 b beess beef brsket 2 k

cup ry re e 175 l

cup beef stck 125 l

cup the crberry 125 lcckt ccetrte

cup sy suce 50 l

4 re ces rc, 4ce

cup -purpse ur 50 l

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 min-

utes. Slice thinly across the grain;

arrange on platter.

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 thick-

ened. Pour over brisket.Mk 10 vg.

pe r se r V i n g : but 306 c, 29 pr, 15 tt

ft (6 st. ft), 13 crb, 1 bre, 73 ch,

805 su. % Rdi: 2% ccu, 23% r,

17% t C, 7% fte.

We-Brase BrsketRed we permeates ths fork-teder meat, whle so sauce ad craberr

juce add a ce balace of saltess ad sweetess. youll probableed to cut the meat half to ft to the slow cooker, whch shouldhold 20 to 24 cups (5 to 6 L).

2 seet pttes, 2

peee cube

1 tbsp eetbe 15 l

2 b ste beef cubes 1 k

6 sces bc, chppe 6

2 s, chppe 2

4 ces rc, ce 4

6 cups beef stck 1.5 l

cup tt pste 50 l

1 tsp re thye 5 l


1 ech seet re 1ree pepper, chppe

cup -purpse ur 50 l

1 tbsp e er 15 l

1 tsp ht pepper suce 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 min-

utes. 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

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.

Mk 8 o 10 vg.

pe r e a ch o f 1 0 se r V i n g s: but 289 c,

25 pr, 10 tt ft (3 st. ft), 24 crb,

3 bre, 48 ch, 715 su. % Rdi:4% ccu, 22% r, 149% t a, 80% t C,

15% fte.

Jamaca Beef Pepper PotThere are as ma varatos of ths chuk soup tpe of dshas there are ktches Jamaca. you ma wat to add more orless hot pepper sauce depedg o our love of heat.


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3 b prk bck rbs 1.5 k

(2 rcks)

4 tsp esqute r Cju 20 lses


2 cups ketchup 500 l

cup e er 125 l

2 tbsp rute sur 25 l

2 tbsp wrcestershre suce 25 l

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.

Mk 4 o 6 vg.

per each of 6 serVings: but 533 c, 33

pr, 32 tt ft (12 st. ft), 31 crb,

2 bre, 88 ch, 1, 452 su. % Rdi:

4% ccu, 16% r, 14% t a, 25% t C,

7% fte.

var IaT I on

Sortct Fall-off-te-Boe Rbs

Barbece Sace: Tr, cut ses rbs; pce recty s cker.

Pur suce er rbs; cer ck

hh fr 6 hurs r ut teer.

Fall-off-te-Boe Rbs Barbece Saceyoull eed plet of apks for these sauc rbs.

3 cups sce s 750 l

8 pttes, he 8

1 tbsp eetbe 15 l

3 b beess crss rb 1.5 kr be pt rst

1 cups beef stck r ter 375 l

cup pcke br sur 50 l

cup re e er 50 l

1 tsp ru er 7 l


tsp ru ces 1 l

1 by ef 1

cup -purpse ur 125 l

1 cup ht sur cre 250 l

1 seet ree pepper, 1

sce

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, vin-

egar, 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;

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.

Mk 6 o 8 vg.


pr, 13 tt ft (5 st. ft), 51 crb,

4 bre, 74 ch, 385 su. % Rdi:

10% ccu, 31% r, 2% t a, 53% t C,16% fte.

Tag Beef Pot Roastnoodles are delcousl approprate as a base for thssweet-ad-sour roast.

TIP If yu ma a dish in th s ca day ahad, t it c f 0 minuts,thn c cmpty in th figat.Th fat is much asi t ift ff nc it iscd and sid ut f th figat.


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1 c (28 z/796 l) 1

ttes

6 cups cke hte pe 1.5 l(y) bes (r three

19-z/540 l cs)

4 z sb bc r st 125 prk, ce

2 cups chppe s 500 l

1 cup ketchup 250 l

cup fcy sses 125 l

cup pcke br sur 75 l

1 tbsp ry ustr 15 l

tsp st 2 l

tsp pepper 1 l

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 vege-

tables are tender.

Mk 6 o 8 vg.


pr, 10 tt ft (5 st. ft), 99 crb, 15

bre, 13 ch, 1,072 su. % Rdi:

26% ccu, 68% r, 12% t a, 45% t C,

75% fte.

Comf Bake BeasThe marrage of tomatoes, baco ad molasses s what makes thesauce for ths classc so flavourful ad rch.

cup ry bre crubs 125 l

cup ter 50 l

1 e 1

1 s , rte 1


tsp ru spce 2 l

tsp rte ute 1 l

2 b e ru prk 1 k

1 tbsp eetbe 15 l

6 cups sce ushrs 1.5 l

1 tsp re ee 5 l

1 c (385 l) 2% 1

eprte k

1 cup beef stck 250 l

3 tbsp -purpse ur 50 l

1 tbsp e juce 15 l

2 tbsp chppe fresh 25 lprsey

In bowl, combine bread crumbs,

water, egg, onion, tsp (2 mL) each of

the salt and pepper, allspice and nut-

meg; 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 mush-

rooms, 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.

Mk 8 vg.



ch, 494 su. % Rdi: 16% ccu,

19% r, 5% t a, 15% t C, 12% fte.


Swes MeatballsTeder meatballs a cream sauce makes a tatalzg toppgfor oodles or rce.

TIP watch th amunt f iquids: whn yuassmb ingdints in a s c, thiquid may nt cv th sids, but it iincas duing cing as fds as thijuics, and accumuatd stam, hich has n

ay t scap, mains in th s c.Th shud aays b at ast inchs ( cm)btn th tp f th fd and th tp im sth fd can cm t a simm.

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3 b beess b 1.5 k

shuer rst

tsp st 4 l

tsp pepper 2 l

3 tbsp eetbe 50 l

1 , chppe 1

3 cups per s, peee 750 l

2 cups chcke stck 500 l

1 cup hte e 250 l

1 tbsp pprk 15 l

1 tsp c 5 l

tsp sffr thres 1 l

cup -purpse ur 50 l

1 cup e rss 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 remain-

ing oil. Fry onion and pearl onions

over medium heat, stirring often, until

starting to turn golden, about 5 min-

utes. 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 our with cup (50 mL)

water; whisk into slow cooker. Add

raisins; cover and cook on high for

15 minutes or until thickened.

Mk 6 vg.



168 ch, 630 su. % Rdi: 5% c-

cu, 37% r, 7% t a, 7% t C, 7% fte.

Pearl Oo Lamb StewA whsper of saffro, camo ad golde rass revealthe Morocca orgs of ths stew.

2 cups ry ye spt pes 500 l

1 h be 1

1 re , chppe 1

3 stks ceery, chppe 3

2 crrts, chppe 2

1 ce rc, ce 1

1 by ef 1

tsp pepper 2 l

garnish:

1 , ey chppe 1

cup hte er 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.

Ga rnis h: Mix onion with vinegar.

Ladle soup into bowls; garnish with

spoonfuls of onion mixture.

Mk 6 o 8 vg.



6 bre, 13 ch, 333 su. % Rdi:

4% ccu, 18% r, 46% t a, 7% t C,

49% fte.


Sope ax PosThs heart pea soup s adapted from a recpe set b Clare Lajeuesse-Lewko of Prce Albert, Sask. if ou dot have a ham boe, substtute8 oz (250 g) salt pork or ucooked baco, chopped.

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10 z prk bey, cut t 300

2-ch (5 c) chuks

1 tbsp eetbe 15 l

8 chcke thhs 8


8 ces rc, ce 8

cup cer er 175 l

cup sy suce 50 l

In large skillet, brown pork chunks

over medium-high heat; transfer to

slow cooker.

Drain fat from skillet; add vege-

table 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.

Mk 4 vg.

per serVing (without skin): but 358 c,

31 pr, 23 tt ft (7 st. ft), 6 crb,

trce bre, 118 ch, 1,655 su.

% Rdi: 3% ccu, 15% r, 2% t a, 7%

t C, 5% fte.

va r I aT Ion

Ccke Aobo wt Pork

Soler: Repce prk bey thbeess prk shuer be stek.

Reuce er t cup (125 l). mx

1 tbsp (15 l) crstrch th 1 tbsp

(15 l) ter; fter 5 hurs

ck hh fr 20 utes.

Ccke AoboAdobo s a classc Phlppe dsh wth a delcousl stck, tag sauce.

3 b beess b 1.5 k

shuer

1 tbsp extr-r e 15 l

3 s, sce 3

6 ces rc, ce 6

1 tbsp re re 15 l

1 tbsp rte e r 15 l

tsp st 1 l

Pch ech spce Pchc


1 cups beef stck 375 l

cup tt pste 50 l

1 c (398 l) rtchke 1

herts, re qurtere

cup crube fet cheese 125 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. 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.Mk 6 o 8 vg.

pe r e a ch o f 8 se r V i n g s: but 242 c,

25 pr, 11 tt ft (4 st. ft), 11 crb,

3 bre, 77 ch, 535 su. % Rdi:

8% ccu, 21% r, 4% t a, 18% t C,

21% fte.

B E E F , P O R K & L A M B C h i C K E n & T u R K E y

Greek Lamb Stew wt ArtcokesThs heart stew combes classc Greek flavours, such as oregao,lemo, camo, artchokes ad feta cheese.

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1 re bub fee 1

(but 1 b/500 )

cup -purpse ur 75 l


8 chcke thhs 8

2 tbsp eetbe 25 l

20 re ces rc 20

(but 2 hes)

1 cup chcke stck 250 l

cup hte e 125 l

2 tbsp chppe fresh 25 l

2 tbsp e juce 25 l

Cut fennel in half lengthwise and

core; cut lengthwise into -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.


ium-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 andcook on high for 15 minutes or until

slightly thickened.

Mk 6 vg.

per serVing (without skin): but 266 c,

18 pr, 15 tt ft (3 st. ft), 15 crb,

3 bre, 62 ch, 315 su. % Rdi:

6% ccu, 15% r, 2% t a, 18% t C,

13% fte.

C h i C K E n & T u R K E y

Ccke wt Lemo, Feel a GarlcGarlc becomes succulet ad sweet as t cooks getl thsfeel-laced broth. Serve wth lemo wedges.

Spas Ccke a Rce wt CorzoSpash chorzo, called chouro Portuguese, s a mld or spcdr-cured paprka sausage. if ts uavalable, use smoked sausage.

12 skess chcke 12

thhs

1 tsp st 5 l

1 tbsp eetbe 15 l

8 z chrz suse, cut 250

t 1-ch (2.5 c)peces

1 , chppe 1

3 ces rc, ce 3

tsp ech pepper 4 l

turerc

1 c (28 z/796 l) 1ce ttes,

re

2 cups chcke stck 500 l

2 cups prbe rce 500 l

1 seet ye pepper, 1

chppe

1 cup frze pes 250 l

2 tbsp chppe fresh 25 l

prsey

Sprinkle chicken with tsp (1 mL)

of the salt. In large skillet, heat oil over

medium-high heat; brown chicken.


Add chorizo, onion, garlic, pepper,

turmeric and remaining salt to skillet;

fry over medium heat, stirring occa-

sionally, until onion is softened, about


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.

Mk 6 o 8 vg.


35 pr, 19 tt ft (6 st. ft), 46 crb,

2 bre, 118 ch, 1,046 su.

% Rdi: 7% ccu, 21% r, 7% t a, 62%t C, 15% fte.

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w w w . C a n a d i a n l i v i n g . C o m 10 w w w . C a n a d i a n l i v i n g . C o m

Trke Meatball SbsHeart subs make the bass for a satsfg supper or luch. The saucmeatballs are also mght tast over cooked pasta. For varet, ouca substtute lea groud beef or pork for the turke.

C h i C K E n & T u R K E y

12 beess skess 12

chcke thhs

1 tsp ech st pepper 5 l

2 tbsp eetbe 25 l

1 , chppe 1

2 ces rc, ce 2

2 seet re peppers, 2

chppe

1 c (28 z/796 l) 1ce ttes

2 tsp re thye 10 l

2 seet ree peppers, 2chppe

cup chppe fresh 50 l

prsey

2 tbsp tt pste 25 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.


Drain any fat from pan. Fry onion,

garlic and red peppers, stirring occa-

sionally, until softened, about 5 min-

utes. Scrape into slow cooker.

Add tomatoes, thyme and remain-

ing 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 thick-

ened and green peppers are tender.

Mk 6 o 8 vg.



2 bre, 94 ch, 538 su. % Rdi:

5% ccu, 19% r, 22% t a, 152% t C,

12% fte.

Ccke Brase wt Sweet PeppersThs eas, festve-coloured dsh s perfect for etertag.

1 tbsp eetbe 15 l

1 , chppe 1

tsp ech re bs 2 lre


1 c (28 z/796 l) 1ru ttes


4 subre bus 41 seet ree pepper, 1

ey chppe

cup rte Pres 125 lcheese

meatb alls:

1 e 1

cup rte 125 l

2 ces rc, ce 2

2 tbsp ry bre crubs 25 l

2 tbsp rte Pres 25 lcheese

tsp ech re bs 2 lre


1 b e ru turkey 500 r chcke

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 rm, about

10 minutes. Transfer to slow cooker.

In skillet, heat oil over medium heat;

fry onion, basil, oregano, salt and pep-

per 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.

Mk 4 vg.

per serVing: but 684 c, 41 pr, 25 tt

ft (6 st. ft), 75 crb, 8 bre, 133

ch, 1,323 su. % Rdi: 44% ccu,

59% r, 21% t a, 82% t C, 65% fte.

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1 c (28 z/796 l) 1

ttes

cup tt pste 50 l

1 tbsp ch per 15 l

1 tsp ech re re 5 l

ru cu

tsp ech st, pepper 1 l

rute sur

1 , chppe 1

2 ces rc, ce 2

1 ech crrt 1

stk ceery, chppe

1 ech c (19 z/540 l) 1

re key bes, bck

bes chckpes,re rse

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 chick-

peas. Cover and cook on low for 8 to

10 hours or until thickened.

Mk 6 vg.


ft (trce st. ft), 55 crb, 14 bre, 0

ch, 838 su. % Rdi: 10% ccu,

32% r, 45% t a, 37% t C, 76% fte.

Tree-Bea ClJust str, cover ad tur the dal to o. nothg could be smpler.

2 tbsp butter r eetbe 25 l

1 s , ce 1

3 cups sce ushrs 750 l

cup ce ceery 125 l

1 seet re pepper, 1ce


2 cups cube cke turkey 500 l


1 c (385 l) 1

eprte k

2 tbsp sherry r chcke 25 l

stck

tsp pprk 2 l

12 z sphett 375

cup rte Pres 50 l

cheese

cup sere s 50 l

(pt), tste


In skillet, melt butter over medium

heat; fry onion, mushrooms, celery,

red pepper, salt and pepper, stirring

occasionally, until softened, about


Add turkey and our to slow

cooker; toss to coat. Stir in evapor-

ated 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.

Mk 4 vg.



84 ch, 865 su. % Rdi: 39% c-

cu, 34% r, 27% t a, 105% t C,

71% fte.

C h i C K E n & T u R K E y V E G E T A R i A n

Trke TetrazzAdd leftover turke (or chcke) to a cream sauce ad toss wthspaghett for a cos meal.

TIP whn ifting th id, avidtipping it and tting a thcndnsatin n th undsidspi int th fd.

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1 tub (500 ) 2% ctte 1

cheese

cup rte Pres 50 l

cheese

1 e, hty bete 1

tsp rte ute 1 l


1 pk (10 z/300 ) frze 1spch, the

12 -ck s es 12

1 cup shree pre 250 lr zzre cheese

tomato mushroom sauce:

1 tbsp eetbe 15 l

1 , chppe 1

1 crrt, ey ce 1

3 ces rc, ce 3

4 cups sce cre r hte 1 lbutt ushrs

2 tsp re it herb 10 l

ses


Pch ht pepper kes Pch

1 jr (700 l) pst 1

suce

tO M a tO M u s hrO O M s a u c e: In

large saucepan, heat oil over medium-

high heat; saut onion, carrot, garlic,

mushrooms, herb seasoning, salt,

pepper and hot pepper akes until

liquid is evaporated, about 8 minutes.

Add pasta sauce and 1 cups (375 mL)

water; bring to boil.

Meanwhile, in bowl, combine cot-

tage 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 noo-

dles 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 andpasta is tender.

Mk 8 vg.



ch, 999 su. % Rdi: 25% ccu,

16% r, 52% t a, 18% t C, 26% fte.

Msroom Spac LasagaA slow cooker lasaga ma ot be as crsp as a baked oe, ad ts oodlesma be softer, but ts gooe cheese toppg s prett rresstble.

1 tbsp eetbe 15 l

1 , chppe 1

2 ces rc, ce 2

6 cups cube ept 1.5 l(1 re)

2 tsp re bs 10 l

1 tsp re re 5 l


1 ech seet re 1ye pepper

2 zucch 2

cup tt pste 75 l

1 c (19 z/540 l) 1chckpes, re

rse

1 c (28 z/796 l) 1ttes

cup chppe fresh bs 50 l

r prsey

In large skillet, heat oil over medium

heat; fry onion, garlic, eggplant, basil,

oregano, salt and pepper, stirring occa-

sionally, until onion is softened, about


Halve, core and seed red and yel-

low 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 zuc-

chini 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.

Mk 6 vg.


ft (trce st. ft), 36 crb, 8 bre, 0

ch, 589 su. % Rdi: 9% ccu, 21%

r, 21% t a, 155% t C, 37% fte.

V E G E T A R i A n

Ratatolle wt CckpeasThs fresh-tastg dsh s a colourful ma course that ca doubleas a sde dsh.

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2 tbsp extr-r e 25 l

8 ces rc, ce 8

tsp re re 2 l

tsp ht pepper kes 2 l

Pch pepper Pch

2 cs (ech 19 z/540 l) 2

ttes

1 c (5 z/156 l) 1

tt pste1 cup sce Kt 250 l

es

1 cup pet-stuffe 250 l

es

cup re cpers 50 l

cup ce fresh prsey 125 l

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 pimiento-

stuffed olives, capers and half of the

parsley. Cover and cook on low for

15 minutes. Stir in remaining parsley.

Mk 6 p (1.5 l), og fo

8 vg.


ft (2 st. ft), 13 crb, 3 bre, 0 ch,

1,392 su. % Rdi: 8% ccu,

17% r, 16% t a, 55% t C, 8% fte.

Pttaesca SaceThs pquat combato of tomatoes, garlc, olves ad caperss a classc atop a log pasta.

2 tbsp butter 25 l

1 , chppe 1

cup -purpse ur 75 l

3 cups k 750 l

3 cups shree 750 l

Cher cheese

2 tsp dj ustr 10 l

tsp st 4 l

tsp pepper 2 l

2 cups cr 500 l

cup chppe fresh 50 l

prsey

In large saucepan, melt butter

over medium heat; fry onion, stirring


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 ten-

der 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.

Mk 4 o 6 vg.


pr, 26 tt ft (16 st. ft), 40 crb,

2 bre, 81 ch, 854 su. % Rdi:

52% ccu, 13% r, 26% t a, 7% t C,

35% fte.

V E G E T A R i A n

Macaro a CeeseThs faml-pleaser that kds especall love ca st watg to ftto everoes bus schedule.

TIP N ping. lifting thid t p sti adds 1 t0 minuts cing tim. Pingis ad hn chcing fdnnss adding thicnsat th nd f cing.

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cup butter 50 l

1 s , ce 1

cup -purpse ur 50 l

1 tsp st 5 l

tsp pepper 2 l

tsp re thye r 2 l

rjr

2 cups k 625 l

1 cup shree gruyre 250 lr Sss cheese

1 tbsp re prsey 15 l

6 Yuk g pttes 6

cup chppe cke 125 lh r turkey

(pt)

In heavy saucepan, melt butter

over medium heat; fry onion, stirring


5 minutes.

Add our, salt, pepper and thyme;

cook, stirring, for 1 minute. Gradually

stir in milk and bring to boil; cook, stir-

ring, 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.

Mk 6 vg.


ft (10 st. ft), 42 crb, 3 bre, 53

ch, 587 su. % Rdi: 31% ccu, 15%

r, 18% t a, 47% t C, 15% fte.

Scallope PotatoesTradtoal ad scrumptous, ths sde dsh ever goes out of stle.

2 tbsp eetbe 25 l

1 re , sce 1

1 s ept, cube 1

3 ces rc, ce 3

1 tbsp ce errt 15 l

tsp st 2 l

3 cups cuer rets 750 l

2 pttes, peee 2

cube

2 cups eetbe stck 500 l

cup tt pste 50 l

3 tbsp curry pste 50 l

1 cups frze pes 375 l

4 hr-cke es, 4

ce

cup fresh crer sprs 50 l


ium heat; fry onion, eggplant,

garlic, ginger and salt until eggplant is

tender, about 6 minutes. Scrape into

slow cooker.

Add cauliower and potatoes to

slow cooker. Stir in vegetable stock,

tomato paste and curry paste. Cover


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.

Mk 4 o 6 vg.


9 pr, 13 tt ft (2 st. ft), 26 crb,

6 bre, 124 ch, 698 su. % Rdi:

5% ccu, 13% r, 11% t a, 58% t C,

33% fte.

V E G E T A R i A n S i d E d i S h E S

Vegetable Crr wt Coppe EggsThs heart mld-tastg ma dsh s delcous spooed over basmatrce ad accompaed b lme wedges to squeeze over top.

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10 Yuk g pttes 10

(but 3 b/1.5 k)

4 cups chppe ree 1 lcbbe

1 tsp ech st pepper 7 l

cup ht k 150 l

cup butter, sftee 50 l

1 ree , chppe 1

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 vege-

tables are softened. Drain and return

to slow cooker.

With potato masher, mash vege-

tables until no large pieces remain. Stir

in milk, butter and remaining salt and

pepper; mash until desired smooth-

ness. Sprinkle with green onion.

Mk 8 o 10 vg.


3 pr, 5 tt ft (3 st. ft), 22 crb,

2 bre, 16 ch, 406 su. % Rdi:

4% ccu, 4% r, 6% t a, 22% t C,

7% fte.

Colcao Mase Potatoesispred b a tradtoal irsh dsh of mashed potatoes mxedwth cabbage ad oo, ths s a crowd-pleaser.

6 cups thy sce re 1.5 l

cbbe

cup ry re e 175 l

1 tbsp pe syrup 15 l

2 tsp eetbe 10 l

1 s re , 1sce

1 ppe, peee, cre 1

sce

1 by ef 1

tsp st 4 l

tsp re thye 2 l

5 juper berres, crushe 5

(r 2 tbsp/25 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.

Mk 8 vg.

per serVing: but 56 c, 1 pr, 1 tt ft

(trce st. ft), 10 crb, 2 bre, 0 ch,

227 su. % Rdi: 3% ccu, 4% r,

1% t a, 23% t C, 7% fte.

S i d E d i S h E S

Brase Re CabbageThs flavourful sde dsh pars well wth beef ad game,roast pork or duck.

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8 cups per s 2 l

(fur 10-z/284 pk)

1 tsp rte re r 5 l

1 by ef 1

1 cup rss 250 l

2 tbsp e 25 l

2 tbsp re e er 25 l

1 tbsp tt pste 15 l

tsp st 2 l

tsp pepper 1 l

1 ce rc, sere 1

1 tbsp crstrch 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


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.

Mk 8 vg.


ft (1 st. ft), 27 crb, 3 bre, 0 ch,

154 su. % Rdi: 3% ccu, 6% r,

1% t a, 13% t C, 7% fte.

Sweet a Sor PearlsAlthough t takes tme to peel pear l oos, there a delght to eat,especall whe brased ths Medterraea mx of sweet darkor golde rass ad tag vegar.

2 cups prbe rce 500 l

1 c (19 z/540 l) 1

pe pes r re

key bes,re rse

2 cups eetbe stck 500 l

1 c (400 l) 1ccut k

1 , chppe 1

2 ces rc, ce 2

tsp re thye 2 l

tsp st 2 l

Pch cyee pepper Pch

Hf seet ree pepper, Hf

ce

4 ree s, sce 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.

Mk 8 o 10 vg.


3 pr, 9 tt ft (7 st. ft), 40 crb,

4 bre, 0 ch, 387 su. % Rdi:

4% ccu, 16% r, 1% t a, 10% t C,

16% fte.

S i d E d i S h E S

Rce a PeasA slow cooker s a had wa to cook ths slghtl soft versoof rce for a crowd.

TIP As a gna u, th sc shud b n m thant-thids t th-quats fuand n ss than haf fu.

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BROWninG The rst step is still browning the

meat or poultry, usually followed by cooking the

onion, garlic and other avouring elements. This

usually happens in a Dutch oven or large skillet.

POSiTiOn Placing ingredients in the slow cooker

may be slightly different. Because root vegetables

take longer to cook through in a slow cooker, cutthem into pieces no larger that 1 inch (2.5 cm)

and place them in the slow cooker rst, under meat

or poultry.

SETTinG Choose low setting for most recipes. High

heat tends to toughen meat and poultry and make

them stringy.

Liquid Unlike cooking on top of the stove or in

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 afteradjusting the recipe you nd 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 avour. Thickening agents, such

as our and cornstarch, are always added near the

end of cooking.

inGREdiEnTS 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.

H t Cnvt a rcip f St Pt rast t th S C

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24761808-Slow-Cooker