[MC-AllEthnic-Recipes] Slow Cooker Briami - Turkish or Greek - 17g Carbohydrate; 4g Dietary Fiber

 

                      

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                  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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