Cultural Cuisine: 12 Slow Cooker Recipes From Around The World - Page 2
Better Homes and Gardens
Slow Cooker Coq Au Vin
This French slow cooker recipe couldn’t get any easier. As a rule of thumb, use a dry red wine that you’d enjoy on its own for flavor that you’re guaranteed to love…and the perfect accompaniment to your meal.
Ingredients
Nonstick cooking spray
3 pounds chicken thighs, skinned
1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 medium carrots, cut into 31/2-inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
Directions
1. Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
2. Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.
Better Homes and Gardens
Slow Cooker Moroccan Lamb Tangine
The slow cooker replicates the moist, gentle cooking of an actual Moraccan tangine; a ceramic vessel traditionally used to make the stew.
Ingredients
1 1/2 pounds boneless lamb shoulder or lamb stew meat
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/2 cups coarsely chopped, peeled sweet potato
2 medium carrots, cut into 1-inch pieces
1/2 cup chopped onion (1 medium)
1/3 cup chopped roma tomato (1 medium)
1/3 cup pitted whole dates, quartered
1/4 cup pitted green olives, halved
2 tablespoons quick-cooking tapioca
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 14 1/2 ounce can chicken broth
1 teaspoon orange-flower water
3 cups hot cooked couscous
Sliced almonds, toasted
Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a large bowl. In a small bowl combine salt, ginger, cumin, turmeric, and cinnamon. Sprinkle over meat; toss gently to coat.
2. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in orange-flower water. 4. Serve in shallow bowls over hot cooked couscous. Sprinkle with almonds.
Better Homes and Gardens
Cashew Chicken
Give the Chinese food delivery guy a night off and serve up this simple slow cooker recipe instead.
Ingredients
1 10 3/4 ounce can condensed golden mushroom soup
3 tablespoons soy sauce
1 teaspoon ground ginger
1 1/2 pounds chicken tenders
1 16 ounce package frozen broccoli stir-fry vegetable blend
1 4 ounce can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
Family Circle
Tuscan Chicken and Beans
Travel to Tuscany with this savory slow cooker recipe that fire-roasted tomatoes and Greek seasoning for fabulous flavor.
Ingredients
1 large onion, chopped
2 cloves garlic, chopped
3 pounds bone-in chicken thighs
1 1/2 teaspoons dried Greek seasoning
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons lemon juice
1 can (15 oz) fire-roasted diced tomatoes
1/2 cup pitted Kalamata olives, halved
1 can (15 oz) Great Northern beans, drained and rinsed
1/4 cup cup fresh oregano leaves
3 cups cups cooked orzo
Lemon slices, for garnish
Directions
1. Coat bowl of slow cooker with nonstick cooking spray. Place onion and garlic in bottom of slow cooker. Season chicken on both sides with Greek seasoning, thyme and black pepper; arrange in bottom of slow cooker. Drizzle lemon juice over chicken and evenly spoon tomatoes and olives on top.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. During last 30 minutes of cooking time, stir in beans.
3. To serve, stir in oregano and spoon over cooked orzo. Garnish with lemon slices.
Better Homes and Gardens
Brazilian Black Bean Stew
Boasting tender veggies and a sweet citrus scent, Feijoada — a Portuguese pork, beef, and bean stew — is considered by many Brazilians to be the country’s national dish.
Ingredients
12 ounces dried black beans
8 cups water
2 large smoked ham hocks
4 cups reduced-chicken broth
1 1/2 cups chopped onions (3 medium)
3 fresh jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/2 cup dry sherry
1/4 cup snipped fresh cilantro
Hot cooked rice (optional)
Directions
1. Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
2. To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro. 4. If desired, serve stew over hot cooked rice.
Family Circle
Italian-Style Steak, Mushrooms and Onions
Swap the usual pasta and sauce for this Italian dish served with a side of polenta.
Ingredients
1 1/2 pounds boneless chuck steak, cut into 4 equal pieces
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Cubanelle peppers, seeds removed, sliced
1 red sweet pepper, seeds removed, sliced
1 sweet onion, sliced
1 10 ounce white mushrooms, quartered
1/2 cup beef broth
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Fresh basil leaves
Purchased tube polenta, sliced into rounds and grilled (optional)
Directions
1. Coat bowl of slow cooker with nonstick cooking spray.
2. Season both sides of steaks with Italian seasoning, salt and pepper. Place in slow cooker. Scatter Cubanelle peppers, red pepper, onion and mushrooms over top. In a small bowl, combine broth, vinegar, Worcestershire sauce and brown sugar. Pour over peppers, onions and mushrooms.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 4. Serve steaks with peppers, onions, mushrooms and some of the cooking liquid spooned over the top. Garnish with basil and, if desired, serve with grilled polenta rounds.
