19
3. Once the oil is hot, add the beef shanks
and cook for 5 to 6 minutes on each side,
until nicely browned. Remove and reserve.
4. Add the butter to the pan and stir in the
chopped onions, leeks, carrots, celery,
garlic, thyme, and ½ teaspoon (2.5 ml)
salt. Cook until onions are translucent
and vegetables are slightly softened,
about 5 minutes. Stir in the Guinness and
simmer for about 5 minutes. Stir in the
tomato paste. Nestle the shanks and any
accumulated liquid into the vegetables.
5. Cover and turn the temperature to 200°F
(95°C). Slow cook until completely tender,
about 3 to 4 hours. Check occasionally
during the cooking time, as the temperature
may need to be adjusted to maintain a
slight simmer.
6. Blot the surface with a paper towel to soak
up any excess fat.
Stir in chopped parsley. Taste and adjust
seasoning according to preference.
Nutritional information per serving (based on 6 servings):
Calories 373 (29% from fat) • carb. 9g
pro. 51g • fat 12g • sat. fat 4g • chol. 94mg
sod. 528mg • calc. 76mg • fiber 2g
Grilled Sausage
and Peppers
An easy, any-night meal.
Makes about 4 servings
1½
teaspoons (7.5 ml) olive oil, divided
1
pound (454 g) fresh Italian chicken
sausages
1
red onion, cut into thin wedges
with the root intact
1
large red pepper, halved and
seeded, sliced lengthwise
¼
teaspoon (1 ml) kosher salt
Pinch smoked paprika
Pinch freshly ground black pepper
1. Assemble the Cuisinart
®
Stack5 with the
grill pan and select 400°F (200°C). Add
½ teaspoon (2.5 ml) of the olive oil to the
pan.
2. Once the oil is hot, add the sausages.
Cook for about 10 minutes, turning once.
Cover to continue cooking for an additional
10 minutes, until sausages are completely
cooked through and browned.
3. While the sausages are cooking, toss
the onion and red pepper with remaining
teaspoon of olive oil, salt, smoked paprika
and pepper.
4. Once sausages are completely cooked
through, remove and reserve. Add the
onions and peppers to the grill. Cook until
soft and lightly browned, about 7 to
10 minutes. Toss occasionally to evenly
cook.
5. Add the sausages back to the grill with
the peppers and onions to warm through.
Serve immediately.
Nutritional information per serving: Calories 214 (47%
from fat) • carb. 6g • pro. 22g • fat 11g • sat. fat 2g chol.
85mg • sod. 808mg • calc. 31mg • fiber 1g
Hawaiian Skewers
Bold flavours of sweet and spicy come
together with these fun skewers!
Makes 8 skewers
12
large shrimp, shelled and deveined
½
teaspoon (2.5 ml) honey
1
teaspoon (5 ml) plus 1 tablespoon
(15 ml) vegetable oil, divided
2
garlic cloves, crushed
6
sprigs fresh cilantro
¼
teaspoon (1 ml) fresh lime zest
¼
teaspoon (1 ml) kosher salt
6
ounces (170 g) cooked chicken and
ouille sausage
1
tablespoon (15 ml) sriracha
½
cup (125 ml) pineapple cubes
2
jalapeños, seeded and cut into
1-inch (2.5 cm) pieces
½
cup (125 ml) pineapple cubes
Stainless or wooden skewers
1. Put the shrimp in a small stainless
bowl and toss together with the honey,
1 teaspoon (5 ml) of oil, garlic, cilantro,
lime and salt. Cover and let rest in the
refrigerator for 1 hour.
2. While shrimp is marinating, cut the
andouille sausage into ½-inch (1.25 cm)
slices. Stir together the remaining oil with
the sriracha.
