Category: Slow Cooker

Serves: 6 to 8

Source: Canadian Living, January 2016

Ingredients:

• 2 onions
• 2 cups (500 mL) dried green lentils, rinsed
• 2 tomatoes, seeded and chopped
• 1 jalapeño pepper, sliced
• 4 cloves garlic, minced
• 4 tsp (18 mL) minced fresh ginger
• 1 tbsp (15 mL) each cumin seeds and ground coriander
• 1/4 cup (60 mL) butter
• 1 tbsp (15 mL) lemon juice
• 1-1/2 tsp (7 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 cup (125 mL) plain Balkan-style yogurt
• 1/4 cup (60 mL) chopped fresh cilantro

Instructions:

1. Slice 1 of the onions; set aside. Finely chop remaining onion.
2. In slow cooker, combine chopped onion, lentils, half of the tomatoes, the jalapeño pepper, garlic, ginger, half each of the cumin seeds and coriander and 6 cups water. Cover and cook on low until lentils are tender, 8 to 10 hours.
3. Using immersion blender, purée mixture to desired consistency and thickness, leaving some lentils whole. (Make-ahead: Refrigerate in airtight container for up to 24 hours or freeze for up to 3 weeks; reheat before continuing with recipe.)
4. Meanwhile, in skillet, melt butter over medium heat; cook sliced onion, stirring, until dark golden, about 7 minutes. Add remaining cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, salt and pepper.
5. Stir onion mixture into slow cooker. Serve dal with yogurt, cilantro and remaining tomatoes.

Tip from The Test Kitchen: If you don’t have an immersion blender, add one-third of the lentil mixture to a blender, purée until smooth and then stir the purée back into the slow cooker.

Serves: 4 Servings
Source:

Ingredients:

• 1 lb stewing beef cut into small pieces
• 2 tbsp olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 cups low sodium beef broth
• 1/2 cup bot or peal barley
• 1 tbsp each packed brown sugar, tomato paste, and red wine vinegar
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 1 cup frozen peas, thawed

Instructions:

1. Trim beef and cut into small pieces.
2. Heat 1 tbsp of oil and brown beef until browned, in two batches if necessary. Transfer to slow cooker.
   3.Add remaining oil to pan and cook onion, carrots, and celery until lightly softened. Stir in broth, barley, brown sugar, tomato paste, wine vinegar,and thyme.
3. Pour into slow cooker and cook on low for 8 hours. Turn off slow cooker and add peas and let stand for 10 minutes.

Serves: 8 Servings
Source: Canadian Living Holiday Celebrations – December 2007

Ingredients:

• 2 tablespoons of brown sugar
• 2 teaspoons each of chili powder, ground cumin, and dried thyme
• 1 teaspoon each of salt and pepper
• 3 pound pork roast
• 2 tablespoons of canola oil
• 3 cloves of garlic, minced
• 2 onions, diced
• 1 (5.5 ounce/154 ml) can of tomato paste
• 3 tablespoons of cider vinegar
• 1/2 teaspoon hot pepper sauce
• 1 (10 ounce/398 ml) can of crushed pineapple
• 1/4 cup chopped green onions

Instructions:

1. In a large bowl, combine brown sugar, chili powder, cumin, thyme, salt, and pepper. Rub spice mixture over pork and cover and refrigerate for 4 hours, turning occasionally. May be refrigerated up to 24 hours.
2. In a large Dutch oven, heat oil over medium high heat; brown pork all over and transfer to a plate.
3. Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
4. Add tomato paste, vinegar, and hot pepper sauce; cook, stirring for 2 minutes. Add pineapple and juice, stirring the bottom to scrape up brown bits. Transfer pork and sauce to a slow cooker. Cover and cook on low for 7 hours.
5. Transfer pork to a cutting board and let stand for 10 minutes. Shred with 2 forks and return pork to slow cooker and mix with sauce. Heat for an additional 15 minutes on high. Stir in green onions and serve on whole wheat rolls.

Serves: 6
Source: Betty Crocker Slow Cooker Recipes

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, chopped
• 5 cups coleslaw mix
• 1 cup rice, cooked
• 1/4 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper, ground
• 1/4 teaspoon cayenne pepper
• 15 ounce jar tomato sauce, chunky style

Instructions:

1. Precook 1/2 cup of rice. Brown ground beef with onion; drain.
2. Mix beef with rice and remaining ingredients in slow cooker. Cover and cook on low setting for 4 to 6 hours until cabbage is tender.