Read Online Mediterranean Slow Cooker by J. J. Lewis - Free Book Online
Authors: J. J. Lewis
Tags: European, vegan, Cookbooks; Food & Wine, Kitchen Appliances, Slow Cookers, Special Diet, Vegetarian & Vegan, Paleo, Regional & International, Mediterranean
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zucchini, carrots, bell pepper and preserved lemons. Cook for 1 ½ hour
4. Remove the drumsticks from the pot and remove the bones, skin and tendons.
5. Slice the meat in bite-sizes and put it back to the pot. Add mint, cumin, ½ tsp. coriander and green olives.
6. Serve the dish over couscous and garnish some mint leaves.
Slow Cooker Tuscan Beef Stew
Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
1/2 cup burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (14.5 ounces) canned diced tomatoes with diced tomatoes with basil, garlic and oregano
3 large carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew, cut into 1-inch pieces
2 cans (about 15 ounces each ) canned white cannellini beans, rinsed and drained
Directions:
1. In a 3 ½ quart slow cooker, combine the broth, wine, soup, garlic powder, Italian seasoning, carrots, tomatoes and beef.
2. Cover the lid and cook on low heat for 8 to 9 hours.
3. Add the beans and stir. Change the setting to high heat and cook for 10 minutes.
Mediterranean braised beef short ribs
Ingredients:
2 tbsp. of vegetable oil
4 lb. beef short ribs, cut into 3- to 4-in lengths, patted dry
4 onions, sliced
1 head of garlic cloves, peeled and halved
796-mL can chopped tomatoes
2 cups of your favorite big red wine
2 bay leaves
1 tbsp. of dried oregano
540-mL can chickpeas
1 cup Kalamata olives, pitted and halved
1 tbsp. drained capers
zest and juice of 1 lemon
1 bunch of parsley, chopped
sprinkle or two of salt
lots of freshly ground pepper
Directions:
1. Set your oven temperature at 300F. Put some oil into the oven and heat it. Cook the beef in batches. Toss in the garlic and onions. Sauté and cook for about 10 minutes.
2. Put the beef into the pot. Add oregano, red wine, bay leaf and tomatoes. Stir and boil.
3. Transfer back to the oven and cook for about 2 to 2 ½ hours. Before serving the dish, add the olives, capers, chickpeas, lemon juice, parsley, lemon zest, pepper and salt.
Slow-Cooked Eggplant and Olive Stew
Ingredients
1 cup chopped onion
1 Tbsp. butter
8 cups chopped eggplant
1 cup pitted kalamata olives
1 Tbsp. minced garlic
1 Tbsp. red wine vinegar, plus 1 Tbsp. extra to taste
700 mL jar of passata (tomato puree)
300 mL water
1 tsp. dried mint
1 tsp. dried Italian seasoning
1 tsp. sea salt (smoked, if possible), plus extra to taste
crumbled organic feta cheese, to serve (optional)
fresh organic oregano, to serve (optional)
Directions:
1. Sauté the onion with the butter in a pot for 5 minutes. Combine the eggplant, stir and cook for 15 minutes.
2. Add water, seasonings, olives, vinegar, garlic and passata. Stir and simmer. Cook on low heat setting for about 45 to 60 minutes.
3. Depending on your taste, you can adjust the seasoning using salt and vinegar.
4. Serve the dish with pasta or rice then sprinkle some feta cheese and oregano.
Slow Cooker Chickpea Stew
Ingredients
3 16-ounce cans chickpeas, rinsed and drained
5 medium carrots, sliced
2 medium potatoes, peeled and chopped
1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice
1 medium onion, chopped
2 teaspoons chopped fresh rosemary
1/2 cup chicken broth, canned chicken or vegetable broth, or water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Directions
Put all of the ingredients in a slow cooker. Cook on low heat setting for 6 to 8 hours. Serve the dish hot.
Slow Cooker Italian Chicken with Noodles
Ingredients
1 1/2 pounds boneless skinless chicken thighs
2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
2 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups thinly sliced carrots
1 large onion, thinly
4. Remove the drumsticks from the pot and remove the bones, skin and tendons.
5. Slice the meat in bite-sizes and put it back to the pot. Add mint, cumin, ½ tsp. coriander and green olives.
6. Serve the dish over couscous and garnish some mint leaves.
Slow Cooker Tuscan Beef Stew
Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
1/2 cup burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (14.5 ounces) canned diced tomatoes with diced tomatoes with basil, garlic and oregano
3 large carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew, cut into 1-inch pieces
2 cans (about 15 ounces each ) canned white cannellini beans, rinsed and drained
Directions:
1. In a 3 ½ quart slow cooker, combine the broth, wine, soup, garlic powder, Italian seasoning, carrots, tomatoes and beef.
2. Cover the lid and cook on low heat for 8 to 9 hours.
3. Add the beans and stir. Change the setting to high heat and cook for 10 minutes.
Mediterranean braised beef short ribs
Ingredients:
2 tbsp. of vegetable oil
4 lb. beef short ribs, cut into 3- to 4-in lengths, patted dry
4 onions, sliced
1 head of garlic cloves, peeled and halved
796-mL can chopped tomatoes
2 cups of your favorite big red wine
2 bay leaves
1 tbsp. of dried oregano
540-mL can chickpeas
1 cup Kalamata olives, pitted and halved
1 tbsp. drained capers
zest and juice of 1 lemon
1 bunch of parsley, chopped
sprinkle or two of salt
lots of freshly ground pepper
Directions:
1. Set your oven temperature at 300F. Put some oil into the oven and heat it. Cook the beef in batches. Toss in the garlic and onions. Sauté and cook for about 10 minutes.
2. Put the beef into the pot. Add oregano, red wine, bay leaf and tomatoes. Stir and boil.
3. Transfer back to the oven and cook for about 2 to 2 ½ hours. Before serving the dish, add the olives, capers, chickpeas, lemon juice, parsley, lemon zest, pepper and salt.
Slow-Cooked Eggplant and Olive Stew
Ingredients
1 cup chopped onion
1 Tbsp. butter
8 cups chopped eggplant
1 cup pitted kalamata olives
1 Tbsp. minced garlic
1 Tbsp. red wine vinegar, plus 1 Tbsp. extra to taste
700 mL jar of passata (tomato puree)
300 mL water
1 tsp. dried mint
1 tsp. dried Italian seasoning
1 tsp. sea salt (smoked, if possible), plus extra to taste
crumbled organic feta cheese, to serve (optional)
fresh organic oregano, to serve (optional)
Directions:
1. Sauté the onion with the butter in a pot for 5 minutes. Combine the eggplant, stir and cook for 15 minutes.
2. Add water, seasonings, olives, vinegar, garlic and passata. Stir and simmer. Cook on low heat setting for about 45 to 60 minutes.
3. Depending on your taste, you can adjust the seasoning using salt and vinegar.
4. Serve the dish with pasta or rice then sprinkle some feta cheese and oregano.
Slow Cooker Chickpea Stew
Ingredients
3 16-ounce cans chickpeas, rinsed and drained
5 medium carrots, sliced
2 medium potatoes, peeled and chopped
1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice
1 medium onion, chopped
2 teaspoons chopped fresh rosemary
1/2 cup chicken broth, canned chicken or vegetable broth, or water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Directions
Put all of the ingredients in a slow cooker. Cook on low heat setting for 6 to 8 hours. Serve the dish hot.
Slow Cooker Italian Chicken with Noodles
Ingredients
1 1/2 pounds boneless skinless chicken thighs
2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
2 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups thinly sliced carrots
1 large onion, thinly
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