Read Online Mediterranean Slow Cooker by J. J. Lewis - Free Book Online Page B
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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pitted green olives 1/2 cup finely chopped parsley
Directions:
1. Put the flour, thyme, salt, lemon zest and pepper in a Ziploc bag. Put the beef cubes until everything is coated.
2. Heat 1 tbsp. of olive oil. Cook the beef for 4 minutes and transfer it to the slow cooker.
3. Sauté the garlic and onions. Put the cumin seeds and the flour mixture. Stir for 1 minute.
4. Put wine, beef stock, tomatoes with bay leaf and boil. Cook for a few minutes until it is thickened.
5. Pour the tomato mixture into the slow cooker.
6. Cook on low heat for about 8 hours.
7. About 15 minutes before serving the dish, stir parsley, olives and roasted peppers. Cook on high heat for 15 minutes then remove the bay leaves.
Slow Cooker Italian Meatball Stew
Ingredients
1 dozen Italian Meatballs, click here for Italian Meatball recipe
1 tablespoon olive oil
2 carrots, peeled, chopped
2 stalks celery, coarsely chopped
1 red bell pepper, cored and seeded, diced
1 zucchini, coarsely chopped
1 (14.5 ounce) can fire roasted tomatoes with liquid
1 (15 ounce) can cannellini beans, drained
2 cloves garlic, diced
1 teaspoon dried oregano
2 tablespoons freshly chopped basil or 2 teaspoons dried basil
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
Kosher or sea salt to taste
2 cups chicken broth, fat free, low sodium
1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)
Directions
1. In a large skillet, heat the oil and cook the meatballs for about 16 minutes. Add the remaining ingredients except for the orzo. Stir and add the meatballs into the slow cooker. Cook for about 7 to 8 hours on low heat setting.
2. Add the orzo 15 minutes after the cooking time and change the setting to high and cook for 10 to 15 minutes.
3. Serve the dish and put some parmesan cheese.
Venison Swiss Steak Mediterranean (Slow Cooker)
Ingredients:
2 cups spaghetti sauce
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 lbs. boneless venison steak , cut to fit crockpot
2 medium onions , cut into chunks
2 cups small whole fresh mushrooms
Directions:
Combine the initial 4 ingredients in a bowl and stir.
Put the steak in a 3 ½ slow cookers and put 1/3 sauce all over the steak pieces.
Sprinkle mushrooms and onions on top of the steak.
Put 2/3 of the sauce all over the steak.
Cook on low heat for about 7 to 9 hours.
Mediterranean Inspired Shrimp and Sausage Slow Cooker Jambalaya
Ingredients
1 smoked sausage link, sliced
1 bag jumbo frozen raw shrimp, thawed and peeled
1-1/2 cups white rice
5 strips bacon, cooked and crumbled
1 can tomato puree (29-ounce)
1 can diced tomatoes (14.5-ounce)
1 can pitted black Lindsay Olives (6-ounce), chopped
1 medium onion, chopped
1 clove garlic, minced
1 dried bay leaf
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon garlic salt
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
Directions
In a slow cooker, put the bacon, sausage, diced tomatoes, tomato puree, onion, garlic, olives, oregano, bay leaf, garlic salt, basil, sea salt, pepper, Worcestershire and Old Bay. Cook over low heat setting for about 5 ½ hours.
Add the shrimp and rice. Stir and turn the heat setting to high. Cover and cook for 30 minutes more.
Serve the dish with olives and garnish with some oregano.
Slow Cooker Greek Stuffed Pork Roast
Ingredients:
1 2ish lb. pork roast
2 tsp. olive oil
1/4 cup chopped purple onion
2 cloves of garlic, minced
4 oz. fresh baby spinach
1/4 cup sun dried tomatoes, chopped(I prefer the pouch, not the oil packed)
1 TB fresh parsley, chopped(or 1 tsp. dried)
1 TB fresh oregano, chopped(or 1tsp dried)
1/2 cup feta cheese
1/2 fresh lemon
salt and pepper to taste
Directions
Soften the sun dried toms with warm water.
Heat oil and sauté garlic and onion.
Add the spinach and
Directions:
1. Put the flour, thyme, salt, lemon zest and pepper in a Ziploc bag. Put the beef cubes until everything is coated.
2. Heat 1 tbsp. of olive oil. Cook the beef for 4 minutes and transfer it to the slow cooker.
3. Sauté the garlic and onions. Put the cumin seeds and the flour mixture. Stir for 1 minute.
4. Put wine, beef stock, tomatoes with bay leaf and boil. Cook for a few minutes until it is thickened.
5. Pour the tomato mixture into the slow cooker.
6. Cook on low heat for about 8 hours.
7. About 15 minutes before serving the dish, stir parsley, olives and roasted peppers. Cook on high heat for 15 minutes then remove the bay leaves.
Slow Cooker Italian Meatball Stew
Ingredients
1 dozen Italian Meatballs, click here for Italian Meatball recipe
1 tablespoon olive oil
2 carrots, peeled, chopped
2 stalks celery, coarsely chopped
1 red bell pepper, cored and seeded, diced
1 zucchini, coarsely chopped
1 (14.5 ounce) can fire roasted tomatoes with liquid
1 (15 ounce) can cannellini beans, drained
2 cloves garlic, diced
1 teaspoon dried oregano
2 tablespoons freshly chopped basil or 2 teaspoons dried basil
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
Kosher or sea salt to taste
2 cups chicken broth, fat free, low sodium
1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)
Directions
1. In a large skillet, heat the oil and cook the meatballs for about 16 minutes. Add the remaining ingredients except for the orzo. Stir and add the meatballs into the slow cooker. Cook for about 7 to 8 hours on low heat setting.
2. Add the orzo 15 minutes after the cooking time and change the setting to high and cook for 10 to 15 minutes.
3. Serve the dish and put some parmesan cheese.
Venison Swiss Steak Mediterranean (Slow Cooker)
Ingredients:
2 cups spaghetti sauce
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 lbs. boneless venison steak , cut to fit crockpot
2 medium onions , cut into chunks
2 cups small whole fresh mushrooms
Directions:
Combine the initial 4 ingredients in a bowl and stir.
Put the steak in a 3 ½ slow cookers and put 1/3 sauce all over the steak pieces.
Sprinkle mushrooms and onions on top of the steak.
Put 2/3 of the sauce all over the steak.
Cook on low heat for about 7 to 9 hours.
Mediterranean Inspired Shrimp and Sausage Slow Cooker Jambalaya
Ingredients
1 smoked sausage link, sliced
1 bag jumbo frozen raw shrimp, thawed and peeled
1-1/2 cups white rice
5 strips bacon, cooked and crumbled
1 can tomato puree (29-ounce)
1 can diced tomatoes (14.5-ounce)
1 can pitted black Lindsay Olives (6-ounce), chopped
1 medium onion, chopped
1 clove garlic, minced
1 dried bay leaf
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon garlic salt
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
Directions
In a slow cooker, put the bacon, sausage, diced tomatoes, tomato puree, onion, garlic, olives, oregano, bay leaf, garlic salt, basil, sea salt, pepper, Worcestershire and Old Bay. Cook over low heat setting for about 5 ½ hours.
Add the shrimp and rice. Stir and turn the heat setting to high. Cover and cook for 30 minutes more.
Serve the dish with olives and garnish with some oregano.
Slow Cooker Greek Stuffed Pork Roast
Ingredients:
1 2ish lb. pork roast
2 tsp. olive oil
1/4 cup chopped purple onion
2 cloves of garlic, minced
4 oz. fresh baby spinach
1/4 cup sun dried tomatoes, chopped(I prefer the pouch, not the oil packed)
1 TB fresh parsley, chopped(or 1 tsp. dried)
1 TB fresh oregano, chopped(or 1tsp dried)
1/2 cup feta cheese
1/2 fresh lemon
salt and pepper to taste
Directions
Soften the sun dried toms with warm water.
Heat oil and sauté garlic and onion.
Add the spinach and
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