Slow

Tak­ing it

Canadian Living - - EDITOR'S LETTER -

We’ve all been there: It’s Wed­nes­day morn­ing and there’s go­ing to be a full house at the din­ner ta­ble tonight. What are you go­ing to feed all those peo­ple? The week has al­ready got away from you, and the thought of hav­ing to pre­pare a meal later in the day seems ut­terly over­whelm­ing. The so­lu­tion is sim­ple and ust about e or­t­less: a terri slow ooker meal with min­i­mal prep and a re ipe that uses basi in­gre­di­ents from your pantry. n e the work is done and we guar­an­tee it will be done in less than min­utes , you an press the start but­ton and the slow ooker will do its magi while you’re o to work or play .

Cana­dian Liv­ing has a long his­tory of slow ooker love in the maga ine, in our ook­books and on our web­site we pub­lished our rst spe ial is­sue fea­tur­ing re ipes de­signed for the ap­plian e in . nd in this is­sue, we’re on­tin­u­ing that tra­di­tion by de­vot­ing our pop­u­lar ui k-and-easy What’s for in­ner? fea­ture to lassi re ipes trans­formed into fool­proof slow ooker meals page . et­ter still, the Test it hen has de­vel­oped these re ipes with an eye to adding a lit­tle bit of une pe ted avour us­ing in­gre­di­ents that you’re sure to al­ready have on hand. ur meaty beef stew on­tains a smidge of o oa pow­der to give e tra depth, for e am­ple, while a gen­er­ous splash of red wine vine­gar lends some zing to our ribs and uts the in­tense ri hness of the sau e.

The Test it hen also has some great serv­ing sug­ges­tions to take your meals from sim­ple to spe tau l ar think fresh herbs, heesy ros­tini and even some gre­mo­lata. We predi t these re ipes will soon be a part of your weekly din­ner ro­ta­tion. nd with only one pot to lean, you an use those pre ious saved min­utes to url up with a new book see ook lub on page , try our fea­tured work­out moves page or he k out the lat­est new re­lease at the movie theatre page .

Slow cooker to the res­cue! Find quick-prep-it-and-for­get-it recipes, like this Smoked Sausage Mine­strone, start­ing on page 100.

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