Hamilton Beach Party Crock Mode D'emploi page 17

Weeknight Dinner
Calabacitas
Ingredients:
1 tablespoon (15 ml) olive oil
1 small sweet onion, chopped
1 medium yellow squash, cubed
1 medium zucchini, cubed
1 cup (237 ml) frozen corn kernels
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onions.
Cook until onions are tender, about 4 minutes.
2. Stir in yellow squash, zucchini, corn, oregano, salt and pepper
to onions.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8
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(cont.)
Harvest Vegetable Ragout
Ingredients:
1/2 pound (227 g) eggplant,
peeled, cubed
1 teaspoon (5 ml) kosher salt
3 garlic cloves, minced
1 medium onion, chopped
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 green pepper, seeded, diced
1/2 red pepper, seeded, diced
1/2 yellow pepper, seeded,
diced
Directions:
1. Sprinkle salt over eggplant cubes in a large colander. Let stand
1 hour. Rinse and pat dry with paper towels.
2. In a large bowl, stir eggplant, garlic, onion, yellow squash,
zucchini, peppers, diced tomatoes, tomato paste, salt, hot
sauce and black pepper until well-blended.
3. Add eggplant mixture to cast iron crock.
4. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for
8 to 9 hours.
5. If desired, transfer crock to tealight stand. Sprinkle with
chopped parsley and basil before serving.
Serves: 8–10
1 can (15.5 oz. [439 g]) diced
tomatoes
2 tablespoons (30 ml) tomato
paste
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) hot sauce
1/2 teaspoon (2.5 ml) coarse
black pepper
1 tablespoon (15 ml) chopped
fresh parsley
1 tablespoon (15 ml) chopped
fresh basil
4/9/15 11:57 AM
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