22 23 www.SmallFarmCanada.ca February 2026 TOP: HELEN LAMMERS-HELPS | TOP RIGHT: DONNA-MARIE PYE | HELEN LAMMERS-HELPS TRIOCEAN - ADBOE STOCK While some people like the speed of the Instant Pot pressure cooker, home economist Donna-Marie Pye says slow cookers are seeing a resurgence for their simplicity and ease of use. There are often several steps to Instant Pot recipes but slow cookers tend to be more of a “put everything in, turn it on, and at the end of the day, everything is cooked,” says the culinary studio co-owner. Great for busy farm families with staggered meal times. Slow cookers are also good for cooking less-expensive cuts of meat such as blade steaks, cross rib steak, cross rib roast, pork shoulder, butt roast, and chicken thighs which are tenderized by the long, slow moist heat. Beans, peas, and lentils, which are inexpensive, filling, and nutritious, also benefit from long slow cooking. Pye’s latest cookbook, Today’s Everyday Slow Cooker: 100 Easy & Delicious Recipes came out earlier this year. She had published several slow cooker recipe books in the past but it had been ten years since her last one and with the shifts to more plant-based, gluten-free, dairyfree, and low carb diets, she knew there was a need for updated recipes. While slow cookers were originally reserved for cooking pot roasts and stews, with today’s cultural influences and greater availability of ingredients, Pye says cooks are now experimenting more with a variety of dishes including tagines, chilies, and curries. Pye created this recipe for fajitas because they are a favourite in her household. Each person can assemble their own fajitas with their preferred toppings. This version of fajitas is more like shredded meat than the usual grilled meat strips, explains Pye. “The tender, slow-braised meat and the crunchiness of the tomato corn relish makes for a pleasing mix of flavours and textures.” When I made these fajitas, I used regular soft tortilla shells which were also good. I found the large size worked best. You could also add other toppings such as shredded lettuce, guacamole, chopped avocado, or cooked black beans. INGREDIENTS • 1 beef flank steak (about 2 lbs/1 kg), trimmed • 2 onions, thinly sliced • 2 cloves garlic, finely chopped • 1 cup (250 mL) thick and chunky salsa • 1 1⁄2 tsp (7 mL) smoked paprika • 1 tsp (5 mL) salt, divided • 1⁄2 tsp (2 mL) ground cumin • 1 red bell pepper, cut into strips • 1 yellow bell pepper, cut into strips • 12 10‑inch (25 cm) cheese-flavoured flour tortillas • 1⁄2 cup (125 mL) sour cream • 2 cups (500 mL) shredded Monterey Jack cheese • 1 large tomato, diced • 1 can (14 oz/398 mL) corn kernels, drained • 3 tbsp (45 mL) finely chopped fresh cilantro • 1 tbsp (15 mL) freshly squeezed lime juice • 1⁄4 tsp (1 mL) freshly ground black pepper INSTRUCTIONS 1. Place steak in slow cooker stoneware. Spread onions on top. 2. In a bowl, combine garlic, salsa, paprika, 1⁄2 tsp (2 mL) of the salt and cumin. Pour over steak and onions. 3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until steak is tender. Transfer steak to a cutting board or bowl and, using two forks, shred meat. Return to stoneware. 4. Stir in red and yellow bell peppers. Cover and cook on High for 30 to 45 minutes or until peppers are tender-crisp. 5. Meanwhile, in a bowl, combine tomato, corn, cilantro, lime juice, and the remaining salt and pepper. Let stand at room temperature for 20 to 30 minutes before serving. 6. Just before serving, preheat oven to 350°F (180°C). Wrap a stack of tortillas in foil and heat in oven for 10 minutes. 7. Spoon about 1⁄2 cup (125 mL) of the steak mixture along the centre of each tortilla. Top with tomato corn relish, sour cream and cheese. Fold tortilla around filling (see tip). STEAK FAJITAS WITH TOMATO CORN RELISH Serves 6 | 4 to 6-quart slow cooker Today’s Everyday Slow Cooker, by Donna-Marie Pye (2021) www.robertrose.ca Reprinted with permission. SLOW COOKERS MAKE MEAL PREP EASY ARTICLE BY HELEN LAMMERS-HELPS HOW TO FILL AND FOLD TORTILLAS: Spoon filling along the centre of the warm tortilla. Fold the right side of the tortilla over the filling, then fold up the bottom. Fold the left side over the filling and wrap it around to form a tight roll. To prevent drips, wrap a small piece of foil, waxed paper or parchment paper around the bottom of the fajita. FOOD HONEY AS A SUGAR SUBSTITUTE SUGAR VS. HONEY: NUTRITIONAL PERSPECTIVE Honey is also a form of sugar, but unlike refined sugar, it contains trace minerals, vitamins, enzymes, and antioxidants. Although it has slightly more calories per tablespoon, it is sweeter, meaning you can use less and ultimately reduce total calories consumed. HOW TO REPLACE SUGAR WITH HONEY Honey is sweeter, heavier, and more acidic than sugar, so adjustments are essential: • Use less honey than sugar (see table below). • Reduce liquids in the recipe—honey contains about 20% water. • Add a small amount of baking soda to neutralize acidity and support rising. • Remember: 500 g honey ≠ 500 mL liquid—honey does not measure like water. Use the conversion chart below whenever substituting honey in baking. ADDITIONAL TIPS FOR BAKING WITH HONEY • Choose lighter honey to prevent overpowering flavour. • Spray measuring cups with oil to help honey slide out easily. • Reduce the oven temperature by 25°F (about 15°C)—honey caramelizes faster and burns more easily than sugar. OTHER SWEET SWAPS Blackstrap molasses, derived from the third boiling of cane sugar, is nutrientdense, offering iron, calcium, potassium, and antioxidants. Its robust flavour makes it ideal for marinades and baking. Unsweetened applesauce is another natural sweetener that adds moisture and allows significant sugar reduction in recipes—use about 1 cup applesauce per cup of sugar and adjust liquids slightly. Agave nectar provides a mild sweetness and is preferable to refined sugar for occasional use, though less healthy than molasses or applesauce. These alternatives deliver flavour and function while reducing reliance on processed sugars. SUGAR 1 Tbsp (15mL) 2 Tbsp (30mL) 1/4 Cup (50mL) 1/3 Cup (75mL) 1/2 Cup (125mL) 2/3 Cup (150mL) 3/4 Cup (175mL) 1 Cup (250mL) 2 Cups (500mL) HONEY 2 tsp (10mL) 1 Tbsp 1 tsp (25mL) 2 Tbsp 2 tsp (40mL) 4 Tbsp (60mL) 1/3 Cup (75mL) 1/2 Cup (125mL) 2/3 Cup (150 mL) 3/4 Cup (175mL) 1 1/4 Cup (300mL) REDUCED LIQUID no need no need no need no need 2 tsp (10mL) 5 tsp (25mL) 2 Tbsp (30mL) 2 1/2 Tbsp (37mL) 5 Tbsp (70mL) BAKING SODA no need no need 1/8 tsp (0.5mL) 1/4 tsp (1mL) 1/4 tsp (1mL) 1/4 tsp (1 mL) 1/2 tsp (2mL) 1/2 tsp (2mL) 1 tsp (5mL) Table source: https://www.clubhouse.ca/en-ca/billy-bee/sugar-to-honey-converter
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