* Exported from MasterCook *
Slow Cooker Briami - Turkish or Greek
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra-virgin olive oil
6 garlic cloves -- minced
1 pinch red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup packed fresh basil leaves -- thinly sliced
2 teaspoons chopped fresh Greek oregano -- or Italian oregano
3 large Yukon Gold potatoes -- red-skinned or white creamier potatoes (about 1 1/2 pounds), thinly sliced (peeled or not)
2 medium red onions -- thinly sliced
4 medium vine-ripened tomatoes -- cored and thinly sliced
1 cup shredded Parmigiano-Reggiano -- or kefalotyri cheese
3 medium zucchini -- cut into 1/2-inch dice
2 small Japanese eggplant -- cut into 1/2-inch dice
1/4 cup broth -- chik'n or veg
1/4 cup finely chopped fresh flat-leaf parsley
leaves -- for garnish
Coat the inside of a 5 to 7-quart slow cooker with nonstick cooking spray,
or line with a slow cooker liner.
In a medium bowl, whisk together the olive oil, garlic, red pepper flakes,
salt, pepper, basil, and oregano.
Drizzle a bit into the bottom of the slow cooker and lay the potatoes on
top. Strew about a quarter of the onions on top of the potatoes, layer
with about a third of the tomatoes, and sprinkle with half of the cheese.
Arrange the zucchini over the tomatoes, and drizzle with some of the oil.
Arrange another quarter of the onions on top of the zucchini, and cover
the onions with another third of the tomatoes. Drizzle with oil, layer
with another quarter of the onions, and cover with all of the eggplant.
Layer the remaining onion and tomatoes over the eggplant, and sprinkle
with the remaining cheese. Pour the rest of the oil over the top layer,
and dot the same with the broth. Cover and cook for 2 hours on High, or 4
hours on Low.
Uncover the slow cooker, sprinkle parsley over the top, and allow ht dish
to rest 20 minutes before serving.
Serves 8
Slow Cooker Savvy: To peel potatoes or not to peel? If the skins are
pristine, there is no need to remove them. In fact, many nutritional
experts say most of the good stuff is in the skin. But if the skin has a
greenish tinge, then do peel the potatoes. The color is from the potato's
exposure to light, which can result in a toxin called solanine. The
solanine may give you a stomach ache.
AuthorNote; The summer bounty from Greek and Turkish vegetable gardens
goes into an ovenproof dish to roast along with garlic, basil, and chunks
of kefalotyri or Parmigiano cheese, for a knockout side dish to serve with
anything from your grill. The best news is that you don't have to turn on
your oven. Just pile everything into the slow cooker, set it, and forget
it. You may find your family, lured by the delicious aromas, standing
around the pot, waiting for the dish to finish cooking. 'Briami' is
usually served at room temperature, but you can also serve it warm
directly from the slow cooker. Any leftovers are terrific tossed with
pasta or eggs for a vegetarian main course.
Cuisine:
"Turkish"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 238 Calories; 17g Fat (60.6%
calories from fat); 7g Protein; 17g Carbohydrate; 4g Dietary Fiber; 7mg
Cholesterol; 582mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 3 Fat.
NOTES : Cooker: 5 to 7-quart
Time: High for 2 hours, or Low for 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 26053 0 0 26093 0 0 0 0 0 0
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