Finney - International Slow Cooker Recipes 50 Easy, Healthy, and Delicious Recipes for Slow Cooked Meals
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- Book:International Slow Cooker Recipes 50 Easy, Healthy, and Delicious Recipes for Slow Cooked Meals
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This magical journey will take you through and reveal to you the cultures and cuisines of the Mediterranean, the Mexican kitchen, Italian kitchen, The Caribbean food culture and the German kitchen.
Author and Chef Brenda Finney has travelled the world, and this is what she has seen and tasted. Some of these recipes are her own personal adaptations while other are her own inventions inspired by the travels. This combination of tradition and personal innovation has been condensed by the power of the slow cooker.
Partake in the journey and visit the far-away region of Kashmir and taste their local lamb chops, fly to Mexico and experience their traditional Pozolo. This journey now takes you to Italy and their world famous kitchen of the world. Here, you get to experience the classic Spaghetti Bolognese new and improved. You suddenly find yourself on Jamaica and in front of one of their amazing BBQ chicken dishes.. Take this magical journey, and others like this one, as many times as you want all through the ease and convenience of your slow cooker!
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Even though this brand is still the most widely used, many other brands of slow cookers exist today. Since the time of the launch of the first, slow cookers have taken over the American home kitchens. Because of this massive boost in popularity, slow cookers have developed, and today has many additional features and innovations. One of the best, in my opinion, is the ability for some slow cookers to switch automatically to a WARM setting once the food has finished its cooking phase. The benefits of a slow cooker are obvious and numerous. With most Americans working in excess of 40 hours a week, time saved cooking time is much appreciated.
Another thing saved is often times money. Less expensive cuts of meat can be used with great success with a slow cooker. The long cooking time of the slow cooker makes the less expensive cuts of meat perfectly tender. Compared to processed food, the fresh ingredients required in a slow cooker recipe are much cheaper, not to mention a healthier choice in of itself.
Moist-heat cooking includes things such as steaming, poaching, braising and stewing. The slow cooker uses the moist-heat method of braising. It does this with its even, low and covered heat. The environment inside the slow cooker is dynamic and consists of liquid and/or steam. The cooking liquid becomes the sauce. This method is especially useful with ingredients that are not normally tender.
Examples are plants high in fiber and meats with a lot of connective tissue.
Heat will evaporate and the cooking time needed will increase by roughly 20 minutes. Do not stir the dish once cooking, unless specifically specified in the recipe. Never preheat a slow cooker before adding ingredients. Turn on the heat only after adding all or some of the ingredients. The cover becomes quite warm during the cooking process, so be careful when serving. Make sure the slow cooker is always at least half full.
When the cooking has elapsed, remove the cover and stir the dish. If the dish is not cooked enough for your satisfaction, put the cover back on and try setting the slow cooker on HIGH for 30 minutes. After that stir and check the dish again, and repeat the step again if necessary. Never store the pot itself in a freezer. Never submerge or wash in cold water when hot.
In a skillet, heat oil on medium. Cook onions until translucent. Turn heat to medium-low and continue to cook onions until well caramelized. Then add in paste until the oil separates. While the onions are caramelizing, chop the lamb into cubes. Combine the lamb and salt when the onions are finished and turn up heat to medium-high.
Cook until all sides of the lamb are browned. Mix the yogurt, saffron and almonds and stir. Cover then and reduce heat to low. Simmer for 1 hour until the meat is tender. Season with curry and cilantro.
Slow-Cooked Mediterranean Ragout
Slow-Cooked Mediterranean Ragout
Drain all the fat and place the beef, onions and carrots in a 4-quart slow cooker pan. In a medium bowl, stir the tomatoes, beef broth, garlic, thyme, salt and pepper. Pour on top of the beef, cover and cook on low-heat for 7-9 hours. Cut zucchini in half lengthwise, then again into -inch slices. Cut green beans into 2-inch pieces. Stir into the cooked beef.
Cover and cook for another 30 minutes. Pour the Gremolata on top and serve.
Easy Slow-Cooked Mediterranean Pot Roast
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