Canadian Living: The Slow Cooker Collection

Paperback | October 20, 2009

byElizabeth Baird

not yet rated|write a review
The Canadian Living Slow Cooker Collection is a treasury of Canadian Living’s best slow cooker recipes, complete with updated classics and brand-new recipes and ideas

A boon for busy families, slow cooker recipes save time and money, letting you eat better for less — whether you’re entertaining for a crowd or serving up a simple weeknight meal. Recipes are focused on healthy, easy-to-find ingredients, such as bountiful local vegetables, whole grains, beans and pulses, and reasonably priced cuts of meat and poultry. Many of the dishes can simmer away all day and are ready the minute the family comes through the door inthe evening. Packed with tips and informative sidebars, including how to adapt your favourite recipes to the slow cooker, this book offers plenty for new and experienced cooks alike.

Pricing and Purchase Info

$20.26 online
$22.95 list price
Out of stock online

From the Publisher

The Canadian Living Slow Cooker Collection is a treasury of Canadian Living’s best slow cooker recipes, complete with updated classics and brand-new recipes and ideasA boon for busy families, slow cooker recipes save time and money, letting you eat better for less — whether you’re entertaining for a crowd or serving up a simple weeknig...

Elizabeth Baird is the Executive Food Editor of Canadian Living Magazine and was the magazine’s food editor for more than 20 years. She is Canada’s foremost expert on Canadian cooking and the foods of Canada. She is the author of several best-selling cookbooks, including The Canadian Living Complete Cookbook, Canadian Living Make It To...

other books by Elizabeth Baird

Canada's Favourite Recipes
Canada's Favourite Recipes

Hardcover|Oct 15 2012

$31.73 online$40.00list price(save 20%)
The Complete Canadian Living Cookbook: 350 Inspired Recipes from Elizabeth Baird and the Kitchen…
The Complete Canadian Living Cookbook: 350 Inspired Rec...

Paperback|Mar 9 2004

$33.74 online$35.00list price
The Complete Canadian Living Baking Book: The Essentials of Home Baking: The Essentials Of Home…
The Complete Canadian Living Baking Book: The Essential...

Paperback|Jul 29 2008

$33.68 online$34.95list price
see all books by Elizabeth Baird
Format:PaperbackDimensions:275 pages, 10 × 8 × 0.7 inPublished:October 20, 2009Publisher:Juniper PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0980992451

ISBN - 13:9780980992458

Look for similar items by category:

Customer Reviews of Canadian Living: The Slow Cooker Collection


Extra Content

Read from the Book

Lamb Stew with Squash & Mint 5- to 6-quart (5 to 6 L) slow cookerMakes 6 servingsLeg of lamb becomes meltingly tender as it braises in a slow cooker. You can save yourself some work by buying cubed lamb, either shoulder or leaner leg. 3 lb       boneless leg of lamb                  2 tbsp   vegetable oil                  2          onions, chopped                        4          garlic cloves, minced                  1 tbsp   dried mint                                  ½ tsp    each salt and pepper      1½ cups sodium-reduced beef broth        2 cups  cubed (1 inch/2.5 cm) peeled butternut squash     1 can (19 oz/540 mL) chickpeas, drained and rinsed¼ cup         tomato paste                                   2 tbsp         all-purpose flour                   2 tbsp         chopped fresh parsley                      1 tbsp         lemon juice                          ½ tsp          hot pepper sauce                   Trim lamb and cut into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. Drain fat from skillet. Fry onions, garlic, mint, salt and pepper over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Scrape into slow cooker. Add half the broth to skillet; bring to boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker along with remaining broth, squash, chickpeas and tomato paste. Stir to combine. Cover and cook on low until lamb is tender, about 6 to 8 hours. Skim off fat. Move meat and vegetables to 1 side of slow cooker. Whisk flour with ¼ cup (50 mL) of water; whisk into liquid in slow cooker. Stir to redistribute ingredients. Cover and cook on high until thickened, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.) Stir in parsley, lemon juice and hot pepper sauce.Italian Meat Loaf The Moistened Crumbs add liquid to the meat loaf, keeping it juicy. 5- to 6-quart (5 to 6L) slow cooker Makes 8 servings 1 ¼  cups fresh bread crumbs½ cup milk4 tsp extra-virgin olive oil1 ½ cups chopped onions2 cloves garlic, minced1 tsp dried oregano2 eggs½ cup chopped oil-packed sun-dried tomatoes½ cup chopped fresh parsley½ cup grated Parmesan cheese½ tsp each salt and pepper1 lb ground veal or beef1 lb ground pork TOPPING:¾ cup shredded provolone cheese2 tbsp chopped fresh parsley2 tbsp chopped oil-packed sun-dried tomatoes Line bottom and side of slow cooker with heavy-duty or double thickness foil; set aside. In bowl, stir bread crumbs with milk; let stand for 10 minutes. Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes. In large bowl, whisk eggs. Add sun-dried tomatoes, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixturel combine with wooden spoon. Mix in veal and pork, using hands if necessary. Place in centre of prepared slow cooker; shape into loaf. Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours. TOPPING: Sprinkle loaf with cheese; sprinkle pasley and sun-dried tomatoes down centre. Cover; cook on high until cheese is melted, 5 minutes. Using foil as handles, life out of slow cooker. Let stand on cutting board for 5 minutes, letting fat drain off onto foil. Transfer to cutting board and slice.Baked Apples with Cider Butter Sauce Baked apples are the kind of simple cold-weather dessert that never goes out of style, especially when served with some lovely vanilla frozen yogurt or ice cream. Baked apples, served with yogurt, are also a terrific snack or breakfast. 4- to 5-quart slow cooker Serves 6  6 apples½ cup packed brown sugar½ cup chopped dried cherries, apricots, cranberries or raisins½ tsp cinnamon1/4 tsp grated nutmeg½ cup apple cider or juice2 tbsp butter, melted2 tsp cornstarch Core apples almost to bottom, leaving base intact. Slice off ¾-inch (2cm) wide strip of peel around hole at top; trim base to level, if necessary. In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in slow cooker. Whisk together apple cider and butter; pour over apples. Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes.(Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.) Drizzle sauce over apples.