Mediterranean Slow Cooker by J. J. Lewis 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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broth
1/2 tbsp. paprika
1/2 tbsp. garlic powder
21/4 tsps. dried sage
1/4 tsp. dried rosemary
1/4 tsp. marjoram (dried)
1/4 tsp. dried thyme
1 tsp. oregano
1 tsp. basil
2 cups couscous (prepared according to package directions)
Directions:
Combine oil, broth and spices in a measuring cup. Cut the pork into small pieces (pork chops) and put it in a 4-quart slow cooker. Combine the mixture and put it all over the top of the pork. Cook the pork on low heat for about 7 to 8 hours until the meat is tender.
Shred the pork into pieces and put them back to the slow cooker. Add in the juices and serve.
Crock Pot Chicken Puttanesca
Ingredients:
3 lbs. boneless skinless chicken thighs
1 large onion, sliced thin
2 (6 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes
1 green pepper (feel free to substitute with red)
8 ounces sliced baby bella mushrooms (you could add more if you like)
6 chopped garlic cloves
3 teaspoons Italian seasoning
3 tablespoons capers
10 stuffed green olives (chopped) or 10 black olives
2 teaspoons kosher salt ((or more to taste)
1 1/2 teaspoons crushed red peppers
1/2 cup dry white wine (or cooking wine)
Directions:
Place the sliced onions at the bottom of the pot and place the chicken on top. Using a large bowl, add in all of the ingredients and the chicken. Cook everything on low heat for 7 hours.
Southern Italian Ratatouille
Ingredients:
(Serves 6)
3 1/2 tablespoons extra virgin olive oil
1/2 cup leek, white part only, thinly sliced
salt, to taste
fresh ground pepper, to taste
1 tablespoon garlic, minced
1 tablespoon fresh thyme, finely chopped
1/4 cup red bell pepper (1/4 inch dice)
2 green zucchini, diced (1/4 inch dice)
2 (400 g) cans chopped tomatoes
1 (150 g) packet Baby Spinach
100 g black olives, sliced
Directions:
When heated, put oil along with leek and garlic. Cook them for about 5 to 10 minutes.
Then, add the tomatoes, zucchini, red peppers and time and put it a slow cooker. Using low heat, cook the mixture for 5 hours.
Stir the mixture and put spinach one at a time. Combine the olives and leave it for about 20 minutes and the dish is ready to serve.
Mediterranean Lentil Soup with Spinach
Ingredients:
Servings: 6-8
Units: US
1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice
Directions:
1. Using cold water, sort and rinse the lentils.
2. In a crockpot, combine the lentils, celery, onions, potato, carrots, cumin seeds, garlic, vegetable broth and lemon zest.
3. Cook the mixture on low heat for about 8 to 10 hours or you may also use high heat for about 4 to 6 hours.
4. Combine the lemon juice and the spinach. Cook on high for 20 minutes.
Vegetarian Enchilada Casserole
Ingredients:
Servings:6
Units: US
1 (28 ounce) can crushed tomatoes
1 (14 ounce) jar chunky style prepared salsa
1 (6 ounce) can tomato paste
2 (16 ounce) cans black beans, rinsed and drained
1 lb. corn kernel, thawed if frozen
1 (4 ounce) can diced mild green chillies, drained
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 ounces black olives, sliced and drained
Directions:
Put all of the 8 ingredients in a mixing bowl and mix them thoroughly.
Using your electric slow cooker, put about 1 cup of that mixture using low heat
Spread the mixture evenly and put 1 ½ tortillas on top.
Put the 1/3 of the mixture and spread in on the top.
Continue with the layering and end it with the last mixture.
Even out the top and sprinkle with olives.
Cook the dish for about 5 hours and serve it
1/2 tbsp. paprika
1/2 tbsp. garlic powder
21/4 tsps. dried sage
1/4 tsp. dried rosemary
1/4 tsp. marjoram (dried)
1/4 tsp. dried thyme
1 tsp. oregano
1 tsp. basil
2 cups couscous (prepared according to package directions)
Directions:
Combine oil, broth and spices in a measuring cup. Cut the pork into small pieces (pork chops) and put it in a 4-quart slow cooker. Combine the mixture and put it all over the top of the pork. Cook the pork on low heat for about 7 to 8 hours until the meat is tender.
Shred the pork into pieces and put them back to the slow cooker. Add in the juices and serve.
Crock Pot Chicken Puttanesca
Ingredients:
3 lbs. boneless skinless chicken thighs
1 large onion, sliced thin
2 (6 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes
1 green pepper (feel free to substitute with red)
8 ounces sliced baby bella mushrooms (you could add more if you like)
6 chopped garlic cloves
3 teaspoons Italian seasoning
3 tablespoons capers
10 stuffed green olives (chopped) or 10 black olives
2 teaspoons kosher salt ((or more to taste)
1 1/2 teaspoons crushed red peppers
1/2 cup dry white wine (or cooking wine)
Directions:
Place the sliced onions at the bottom of the pot and place the chicken on top. Using a large bowl, add in all of the ingredients and the chicken. Cook everything on low heat for 7 hours.
Southern Italian Ratatouille
Ingredients:
(Serves 6)
3 1/2 tablespoons extra virgin olive oil
1/2 cup leek, white part only, thinly sliced
salt, to taste
fresh ground pepper, to taste
1 tablespoon garlic, minced
1 tablespoon fresh thyme, finely chopped
1/4 cup red bell pepper (1/4 inch dice)
2 green zucchini, diced (1/4 inch dice)
2 (400 g) cans chopped tomatoes
1 (150 g) packet Baby Spinach
100 g black olives, sliced
Directions:
When heated, put oil along with leek and garlic. Cook them for about 5 to 10 minutes.
Then, add the tomatoes, zucchini, red peppers and time and put it a slow cooker. Using low heat, cook the mixture for 5 hours.
Stir the mixture and put spinach one at a time. Combine the olives and leave it for about 20 minutes and the dish is ready to serve.
Mediterranean Lentil Soup with Spinach
Ingredients:
Servings: 6-8
Units: US
1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice
Directions:
1. Using cold water, sort and rinse the lentils.
2. In a crockpot, combine the lentils, celery, onions, potato, carrots, cumin seeds, garlic, vegetable broth and lemon zest.
3. Cook the mixture on low heat for about 8 to 10 hours or you may also use high heat for about 4 to 6 hours.
4. Combine the lemon juice and the spinach. Cook on high for 20 minutes.
Vegetarian Enchilada Casserole
Ingredients:
Servings:6
Units: US
1 (28 ounce) can crushed tomatoes
1 (14 ounce) jar chunky style prepared salsa
1 (6 ounce) can tomato paste
2 (16 ounce) cans black beans, rinsed and drained
1 lb. corn kernel, thawed if frozen
1 (4 ounce) can diced mild green chillies, drained
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 ounces black olives, sliced and drained
Directions:
Put all of the 8 ingredients in a mixing bowl and mix them thoroughly.
Using your electric slow cooker, put about 1 cup of that mixture using low heat
Spread the mixture evenly and put 1 ½ tortillas on top.
Put the 1/3 of the mixture and spread in on the top.
Continue with the layering and end it with the last mixture.
Even out the top and sprinkle with olives.
Cook the dish for about 5 hours and serve it
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