This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We've used a food processor to create a superfine purée, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heart protective omega-3 fats.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Leave the guilt at the door because these steak and fajita bowls are actually good for you thanks to a healthy dose of greens and veggies.
Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.
These plump and tasty shells, with their flavourful filling and chunky beef sauce, make a popular Canadian Living classic.
This roast, inspired by a classic Belgian stew, is juicy and tender over mashed potatoes, and the leftovers make the ultimate hot sandwich. Cook the bacon and onion mixture the night before so it's ready to add to the slow cooker in the morning without a lot of fuss.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
Creamy and comforting? Check. Rich and delicious? Check. This simple, classic side has everything you could ever ask for in a potato gratin. We guarantee you'll make it again and again – and again!
