The Mediterranean Slow Cooker
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With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening: from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinating lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake.
bell pepper, ﬁnely chopped 1 medium onion, grated 3 garlic cloves, ﬁnely chopped ½ cup chopped fresh ﬂat-leaf parsley ½ cup plain dry bread crumbs 1 tablespoon ground cumin Salt and freshly ground pepper All-Purpose Tomato Sauce (page 199; optional) Fold a 2-foot length of aluminum foil in half lengthwise. Place the foil into the insert of a large slow cooker, pressing it against the bottom and up the sides. Spray the foil and the insert with nonstick cooking spray. In a large bowl, combine the
MEDITERRANEAN SLOW COOKER ¤£ I TA LY Layers of golden polenta take the place of pasta in this cheesy “lasagna.” Slices of time-saving prepared polenta are smothered with cheese, spinach, mushrooms, and tomato sauce, then slow cooked for a colorful take on a familiar recipe. Packaged in plastic tubes like cookie dough, store-bought polenta is ﬁrm, so it slices beautifully. It is good baked, grilled, or fried in a bit of butter or oil. You can ﬁnd it in most supermarkets. SERVES 8
2 medium tomatoes 2 medium Kirby cucumbers, trimmed and chopped Romaine lettuce leaves Place the wheat berries in a large slow cooker. Add the water and 1 teaspoon salt. Cover and cook on high for 2 hours, or until the wheat berries are tender but still chewy. Drain the wheat berries if necessary. Transfer to a large bowl. Let the wheat berries cool to lukewarm, stirring occasionally. 170 • THE MEDITERRANEAN SLOW COOKER In a small bowl, whisk together the oil, 2 tablespoons of the lemon
the onions and celery and cook, stirring occasionally, until softened, about 6 minutes. Add the turmeric, 1 teaspoon pepper, and the cinnamon and cook, stirring, for 3 minutes. Stir in the tomato paste and 2 cups of the broth and bring to a simmer. In a large slow cooker, combine the chickpeas, lentils, and the remaining 4 cups broth. Add the contents of the skillet, 1 teaspoon salt, and pepper to taste. Cover and cook on low for 4 hours, or until the lentils are tender. Stir in the pasta. Cook
teaspoon ground cinnamon 4 cups Chicken Broth (page 44), Vegetable Broth (page 45), store-bought broth, or water 4 cups water Salt and freshly ground pepper 1 pound boneless, skinless chicken breast In a large slow cooker, combine the onion, carrots, celery, zucchini, jalapeño, chickpeas, turmeric, cinnamon, broth, water, 1 teaspoon salt, and pepper to taste. Cover and cook for 4 hours, or until the vegetables are tender. Add the chicken to the pot. Cover and cook for 30 minutes, or until the