275 pages, 10 × 8 × 0.7 in
October 20, 2009
The following ISBNs are associated with this title:
ISBN - 10: 0980992451
ISBN - 13: 9780980992458
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, abou
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 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.
About the Author
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 Tonight and The Complete Canadian Living Christmas Book. In addition, Elizabeth was the one of the hosts of Canadian Living Cooks on Food Network Canada. She’s delighted to share her lifelong passion for baking in this new cookbook.