Barbecue-Style Slow Cooker Pulled Beef
The cup of cooking liquid is reserved to adjust the sauciness of the beef. The meat will absorb some of the liquid; how much will depend on the cut used.
The cup of cooking liquid is reserved to adjust the sauciness of the beef. The meat will absorb some of the liquid; how much will depend on the cut used.
Ideal as a make-ahead item, this pork is braised, shredded, sauced and ready to be stuffed into taco shells.
Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.
This tasty recipe is a quick fix when tacos just won't do. There is no rolling involved and each slice has a generous helping of thick enchilada sauce. Substitute ground turkey or chicken for the beef if you wish. Serve with a dollop of sour cream and sliced green onion.
Tilapia has a mild, subtle flavour with wide appeal. For the most sustainable choice, opt for tilapia that's farmed from North America, Ecuador or Indonesia. Sprinkle the crispy fillets with chopped fresh parsley just before serving, if desired. Cost: $3.10 per serving
This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.
A sticky maple syrup glaze on the pork makes these loaded fajitas slightly sweet and a favourite among kids. Save yourself some prep work by arranging the toppings on a platter and letting everyone assemble their own at the table.
The tomato paste used in this recipe is a concentrated source of lycopene, with 28 mg per 1/4 cup (50 mL) compared with 3 mg in 1 raw tomato. It is also noteworthy that research indicates lycopene from cooked or processed tomatoes is more readily absorbed by the body, especially if cooked with olive oil.
Adding soaked wood chips to the grill gives this American classic its distinctive smokiness. You'll find this recipe in our book The Barbecue Collection.
