The days are longer, the weather is warmer and a new growing season approaches.
A mealtime salad that would not have satisfied in January is now what we crave.
In spring, one of the busiest times of the year, I always pull out the slow cooker for roasting meat.
Nutritious, tasty options are a must to accommodate the varied hours the family is keeping. Here are three main course meat options.
Saucy Slow Cooker Ribs
- 4 lb. pork back ribs 1.8 kg
- seasoning salt, pepper and Montreal chicken spice to taste
- 1 large finely sliced onion
- 1 sliced yellow pepper
- 1/4 c. flour 60 mL
- 1 c. chicken and rib barbecue sauce or sauce of your choice 250 mL
- 2 tbsp. honey 30 mL
- 1 tbsp. soya sauce 15 mL
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Cut ribs into small sections.
Sprinkle ribs with seasoning salt, pepper and Montreal Chicken Spice, then brown in the oven. Once browned, place in the slow cooker and place the onion and pepper over the meat. Mix the flour, barbecue sauce, honey and soya sauce together and spread over the top of the meat and onions.
Cook on low for six to eight hours or on high for three to four. Serves four.
These ribs are delicious served cold as leftovers. Source: adapted from Kraft Canada.
Slow Cooker Mushroom Beef
- 3 lb. beef roast 1.4 kg
- 1/2 tsp. salt 2 mL
- 1/2 tsp. pepper 2 mL
- 2 tbsp. oil 30 mL
- 2 cloves garlic, minced
- 1 tsp. oregano 5 mL
- 2 tbsp. ketchup 30 mL
- 2 tsp. Worcestershire sauce 10 mL
- 2 tbsp. beer 30 mL
- 1 onion, chopped
- 4 chopped fresh mushrooms
- seasoning salt
- 3 tbsp. flour 45 mL
Season the beef with salt and pepper.
Wrap beef in foil leaving the top open, making sure that the sides and bottom are sealed. Mix the oil, garlic, oregano, ketchup, Worcestershire sauce and beer together and pour over the roast. Add the onion and chopped mushrooms on top of the roast and sprinkle with seasoning salt.
Close the foil tightly and place in a slow cooker with water in the bottom for moisture. Slow cook on low for five to seven hours. When roasting is complete, according to a meat thermometer, carefully remove the foil letting the juices run into the bottom of the crock.
Remove the beef to rest, meanwhile combine the flour with approximately 1/4 cup (60 mL) of water, whisk into remaining roasting juices to make gravy if desired.
Slice and serve meat immediately or place back into the prepared juices to simmer. Serves four. Source: adapted from Canadian Living Magazine and www.allrecipes.com.
Slow Roasted Whole Chicken
- 1 tsp. paprika 5 mL
- 1 tsp. salt 5 mL
- 1 tsp. seasoning salt 5 mL
- 1 tsp. parsley 5 mL
- 1/4 tsp. cayenne pepper 1 mL
- 1/4 tsp. ground black pepper 1 mL
- 1 onion, peeled and cut into large pieces
- 2 lemon wedges
- 4 cloves garlic
- slice of apple
- dollop of butter
- 2 tbsp. white wine 30 mL
- 1 large whole chicken (about 4 lb.)
Combine dry ingredients in a mixing bowl. Place onion on the bottom of the slow cooker. Stuff the chicken with the garlic cloves, lemon, apple slice, butter and wine. Rub the outside of the chicken with the spice mixture, spread some on the inside cavity as well. Place breast side down in the slow cooker.
Cover and cook on high for four hours or on low for at least seven hours or until chicken is completely cooked. Check with a meat thermometer.
Note: The above meat options can be roasted in the oven or barbecue. Add a baked potato and fresh asparagus and one of the following vegetable side dishes.
Broccoli and Red Grape Salad
- 8 c. bite-size broccoli 2 L
- 1 large red onion, chopped
- 10 bacon slices, crispy fried and crumbled
Topping:
- 1 c. red grapes 250 mL
- 1/2 c. sunflower seeds 125 mL
Dressing:
- 1 1/2 c. mayonnaise 375 mL
- 2 tbsp. vinegar 30 mL
- 1 squirt prepared mustard
- 1 1/2 tbsp. granulated sugar 25 mL
Combine the first three ingredients in a large bowl. Set aside.
Mix the dressing ingredients together and pour over vegetables. Toss until vegetables are coated. Turn into a clean bowl if desired. Refrigerate until chilled. Before serving, add the toppings and gently mix. Serves eight.
Kale Salad
- 4 c. washed and torn romaine lettuce 1 L
- 4 c. washed and torn kale 1 L
- 1 large carrot, shredded
- 1 large English cucumber, peeled, quartered and sliced
- 4 green onions, chopped
- 1 c. grape tomatoes 250 mL
- 1 c. shredded purple cabbage 250 mL
- 1 c. drained and rinsed chickpeas 250 mL
- 1/2 c. pumpkin seeds 125 mL
- 1/2 c. craisins 125 mL
- 1/2 c. crumbled feta cheese, optional 125 mL
- sweet onion dressing
Fill a large bowl with the romaine lettuce and kale. Add carrots, cucumber, onion, tomatoes and cabbage, then toss.
Monster Bars
- 1/2 c. butter 125 mL
- 1 c. white sugar 250 mL
- 1 c. brown sugar 250 mL
- 3 eggs
- 1 1/2 c. peanut butter 375 mL
- 1 tsp. vanilla 5 mL
- 2 tsp. baking soda 10 mL
- 4 1/2 c. oatmeal 1.125 L
- 1 1/2 c. chocolate chips 375 mL
- 1 1/2 c. mini M&Ms 375 mL
Preheat the oven to 350 F (180 C). Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda and oatmeal. Stir in chocolate chips and M&Ms. Spread it in a lightly greased 10 x 15 pan bake for 25 minutes.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
