slowmo

Filed Under Stuff, Tips & Tricks | November 9, 2009

We find the thought of our slow cooker more enticing than the reality. Once in awhile we come across an appealing recipe but in general they’re less than compelling. So we didn’t have high hopes for Elizabeth Baird’s Canadian Living: The Slow Cooker Collection, until we opened it that is.

Not only is it jam-packed with delicious looking recipes from snacks and drinks to desserts and everything in between but they use ingredients we love that we don’t generally associate with slow cookers – think fennel, wild mushrooms and curry. And, of course, it includes its fair share of stews and pot roast recipes too.  We instantly started testing a bunch of different recipes and not only have we yet to be disappointed but our slow cooker’s become a permanent fixture on our counter rather than gathering dust in the back of the cupboard.

We’re still not sure about spending half an hour whipping up a recipe in the morning before work and we’ve found many of the recipes need to cook for about six hours, so they’re best for weekend dinners or other days you’re at home. An unexpected slow cooker bonus we’ve discovered is that you can then head out for the afternoon and come home to have dinner ready and waiting.

Inspired to pull your own slow cooker out of the cupboard? Here’s a warming fall recipe for Lamb Stew with Squash & Mint and  another for Baked Apples with Cider Butter Sauce.

Lamb Stew with Squash & Mint

By Elizabeth Baird

5- to 6-quart (5 to 6 L) slow cooker

Makes 6 servings

Leg 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 rinsed
¼ 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 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.

Baked Apples with Cider Butter Sauce

By Elizabeth Baird

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 apples
½ cup packed brown sugar
½ cup chopped dried cherries, apricots, cranberries or raisins
½ tsp cinnamon
1/4 tsp grated nutmeg
½ cup apple cider or juice
2 tbsp butter, melted
2 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.

Excerpted from Canadian Living: The Slow Cooker Collection by Elizabeth Baird. Copyright © 2009 by Transcontinental Books. Photography Copyright © 2009 by Jodi Pudge. Excerpted by permission of Transcontinental, a division of Random House of Canada Limited. All rights reserved.