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Recipes

Slow-Cooker Cinnamon Crunch French Toast

Chatelaine | posted Tuesday, Dec 22nd, 2015

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Preparation time: 20 minutes
Total time: 6 hours, 20 minutes
Makes: 8 servings

Ingredients

  • 6 eggs
  • 1 1/2 cups milk
  • 2/3 cup brown sugar, divided
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick

Topping

  • 2 cups cornflake cereal
  • 1 tbsp butter, melted
  • 1 tbsp brown sugar
  • 1 tsp cinnamon

Optional toppings

  • maple syrup
  • sliced bananas
  • berries

Directions

  1. Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
  2. Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
  3. Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
  4. Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Roberto Caruso.

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Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015

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INGREDIENTS

INSTRUCTIONS

  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
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Slow-cooker beef short ribs

Cityline | posted Monday, Nov 24th, 2014

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Simmering meat slowly is a fall-style cooking method. Mairlyn Smith likes to serve this with either mashed or roasted mini potatoes and steamed or roasted Brussels sprouts.

Slow-cooker beef short ribs

Makes: 6 servings
Per Serving: 520 Calories, 22 g Total Fat, 10.7 g Saturated Fat, 0 Trans Fat, 533 mg Sodium, 17.3 g Carbohydrate, 3 g Fibre, 7.8 g Sugars, 44.6 g Protein

Ingredients:

  • 4 lb (1.8 kg) simmering short beef ribs, cut into chunks
  • 1tsp (5 mL) iodized salt
  • 1 tsp (5 mL) freshly cracked pepper
  • ½ tsp (2 mL) ground thyme
  • 5 large cloves garlic, minced
  • One – 796 mL (28 fl oz) can no salt added tomatoes
  • 1 cup (250 mL) red wine (or ½ cup/125 mL)
  • 1 cup (250 mL) no salt added beef broth (or ½ cup/125 mL)
  • 3 large carrots, scrubbed add chopped into chunks
  • 2 onions, chopped
  • 2 large sticks fresh rosemary or more if desired

Method:

Place meat in the slow cooker, sprinkle with salt, pepper, thyme and garlic.

Add tomatoes, wine, broth, carrots, onions and rosemary.

Cover, cook on low for 10-12 hours or until the meat is tender.

Professional home economist tips: This recipe produces a lot of liquid. I use the extra liquid to cook barley in the next day – a two for one recipe. But if you like, reduce the wine and broth to ½ cup/125 mL each. To reduce the amount of saturated fat, make this the day before and refrigerate overnight. The next day remove solid fat on top. Reheat and serve.

Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith

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