Read Online Mediterranean Slow Cooker by J. J. Lewis - Free Book Online Page A
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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sliced and separated into rings
3 cups uncooked no yolk egg noodles
3/4 cup frozen peas
Directions
1. Slice the chicken thigh into 4 pieces and put oregano and thyme.
2. Add the tomatoes, onion slices, carrots and chicken broth in a slow cooker. Put them on top of the chicken. Cover the lid and cook on low heat for about 8 hours.
3. Add the noodles and peas and cook on high heat setting for about 15 to 20 minutes.
Greek-Style Gigante Beans
Ingredients
12 ounces dry gigante beans
1 can (28 ounces) chopped tomatoes, with juice
2 stalks celery, diced
1 onion, diced
4 garlic cloves, minced
Water as needed
Directions:
In a bowl, soak the beans with water for 8 hours. Rinse and drain. Put it into the slow cooker along with the other ingredients. Stir and cook for about 8 to 10 hours.
Roast Mediterranean Vegetables And Polenta – A Slow Cooker Recipe
Ingredients:
2 courgettes
1 red pepper
1 yellow pepper
1 aubergine
2 cloves crushed garlic
A carton of baby plum tomatoes
Olive oil
Black pepper
1 tin chopped tomato
1 pack ready-made polenta
Fresh basil leaves
Directions:
1. Chop the vegetables with just the right size.
2. Place all of the vegetables as well as the tomatoes into the slow cooker. Drizzle some olive oil and add crushed garlic and black pepper. Add basil leaves and mix using with your hands.
3. Cook on high heat setting for 2 ½ hours.
4. Before you serve the dish (45 minutes before), put some chopped tomatoes and stir the vegetables.
5. Cut the polenta (1.5 cm thick). Fry it for about 3 to 5 minutes.
6. Serve the dish and enjoy.
Braised Mediterranean Chicken
Ingredients
2 tablespoons olive oil
4to 5 pound chicken, cut up, skin removed
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine, non-alcoholic white wine or cider
1 cup gluten free chicken broth or stock
6 cloves minced garlic
2 teaspoons Herbes de Provence or Italian Seasoning
1 lemon, thinly sliced
1 large red onion, peeled and cut into wedges
1 1/2 cups frozen or canned artichoke hearts, drained and quartered
3/4 cup green olives
Directions
Heat the oil in a skillet. Use salt and pepper to season the chicken and cook it for about 4 to 6 minutes in a 4 or 5 quart slow cooker.
Pour wine into the skillet and simmer. Remove the bits from the pan. Turn off the heat and add in the garlic, Herbes de Provence and chicken stock. Put the chicken into the slow cooker. Put the lemon slices and onion. Cook on low heat for 4 hours. Add the olives and the artichokes and cook.
Serve the dish with rice or salad.
Mediterranean Brisket
Ingredients:
1 (14.5 oz.) can diced tomatoes with juice $
1/2 cup dry red wine $
5 garlic cloves, chopped
1/3 cup kalamata or other black olives, pitted and chopped $
1/2 teaspoon dried rosemary
1 (2 1/2 lb.) piece flat-cut brisket, fat trimmed off
Salt and pepper $
1 tablespoon finely chopped fresh parsley
Directions:
1. Put wine, olives, tomatoes and rosemary in a slow cooker and stir. Season meat with 1 ½ tsp. of salt and pepper and put it on top of the mixture. Get half of the tomato mixture and pour it all over the meat. Cover the lid and cook on high heat setting for 5 to 6 hours.
2. Put the brisket to a cutting board and let it stay there for 10 minutes. Remove fat from the sauce then use salt and pepper for seasoning. Cut the brisket and put in a platter. Pour the sauce over the meat and top it with parsley.
Mediterranean Beef Ragout
Ingredients
1/4 c all-purpose flour
1 t dried thyme leaves, crumbled
1 tsp. grated lemon zest, optional 1/2 tsp. salt
1/2 tsp. cracked black peppercorns
2 lbs. trimmed stewing beef, cut into 1-inch cubes
2 Tbsp. olive oil
2 onions, chopped
4 garlic cloves, minced
1 T cumin seeds, toasted
1 cup beef stock 1/2 cup dry red wine
1 can diced tomatoes, including juice
2 bay leaves
2 roasted bell peppers
1/2 cup sliced
3 cups uncooked no yolk egg noodles
3/4 cup frozen peas
Directions
1. Slice the chicken thigh into 4 pieces and put oregano and thyme.
2. Add the tomatoes, onion slices, carrots and chicken broth in a slow cooker. Put them on top of the chicken. Cover the lid and cook on low heat for about 8 hours.
3. Add the noodles and peas and cook on high heat setting for about 15 to 20 minutes.
Greek-Style Gigante Beans
Ingredients
12 ounces dry gigante beans
1 can (28 ounces) chopped tomatoes, with juice
2 stalks celery, diced
1 onion, diced
4 garlic cloves, minced
Water as needed
Directions:
In a bowl, soak the beans with water for 8 hours. Rinse and drain. Put it into the slow cooker along with the other ingredients. Stir and cook for about 8 to 10 hours.
Roast Mediterranean Vegetables And Polenta – A Slow Cooker Recipe
Ingredients:
2 courgettes
1 red pepper
1 yellow pepper
1 aubergine
2 cloves crushed garlic
A carton of baby plum tomatoes
Olive oil
Black pepper
1 tin chopped tomato
1 pack ready-made polenta
Fresh basil leaves
Directions:
1. Chop the vegetables with just the right size.
2. Place all of the vegetables as well as the tomatoes into the slow cooker. Drizzle some olive oil and add crushed garlic and black pepper. Add basil leaves and mix using with your hands.
3. Cook on high heat setting for 2 ½ hours.
4. Before you serve the dish (45 minutes before), put some chopped tomatoes and stir the vegetables.
5. Cut the polenta (1.5 cm thick). Fry it for about 3 to 5 minutes.
6. Serve the dish and enjoy.
Braised Mediterranean Chicken
Ingredients
2 tablespoons olive oil
4to 5 pound chicken, cut up, skin removed
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine, non-alcoholic white wine or cider
1 cup gluten free chicken broth or stock
6 cloves minced garlic
2 teaspoons Herbes de Provence or Italian Seasoning
1 lemon, thinly sliced
1 large red onion, peeled and cut into wedges
1 1/2 cups frozen or canned artichoke hearts, drained and quartered
3/4 cup green olives
Directions
Heat the oil in a skillet. Use salt and pepper to season the chicken and cook it for about 4 to 6 minutes in a 4 or 5 quart slow cooker.
Pour wine into the skillet and simmer. Remove the bits from the pan. Turn off the heat and add in the garlic, Herbes de Provence and chicken stock. Put the chicken into the slow cooker. Put the lemon slices and onion. Cook on low heat for 4 hours. Add the olives and the artichokes and cook.
Serve the dish with rice or salad.
Mediterranean Brisket
Ingredients:
1 (14.5 oz.) can diced tomatoes with juice $
1/2 cup dry red wine $
5 garlic cloves, chopped
1/3 cup kalamata or other black olives, pitted and chopped $
1/2 teaspoon dried rosemary
1 (2 1/2 lb.) piece flat-cut brisket, fat trimmed off
Salt and pepper $
1 tablespoon finely chopped fresh parsley
Directions:
1. Put wine, olives, tomatoes and rosemary in a slow cooker and stir. Season meat with 1 ½ tsp. of salt and pepper and put it on top of the mixture. Get half of the tomato mixture and pour it all over the meat. Cover the lid and cook on high heat setting for 5 to 6 hours.
2. Put the brisket to a cutting board and let it stay there for 10 minutes. Remove fat from the sauce then use salt and pepper for seasoning. Cut the brisket and put in a platter. Pour the sauce over the meat and top it with parsley.
Mediterranean Beef Ragout
Ingredients
1/4 c all-purpose flour
1 t dried thyme leaves, crumbled
1 tsp. grated lemon zest, optional 1/2 tsp. salt
1/2 tsp. cracked black peppercorns
2 lbs. trimmed stewing beef, cut into 1-inch cubes
2 Tbsp. olive oil
2 onions, chopped
4 garlic cloves, minced
1 T cumin seeds, toasted
1 cup beef stock 1/2 cup dry red wine
1 can diced tomatoes, including juice
2 bay leaves
2 roasted bell peppers
1/2 cup sliced
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