Hamilton Beach Party Crock Mode D'emploi page 11

Dinner Party
(cont.)
Caponata
Ingredients:
1 tablespoon (15 ml) oil
2 small stalks celery, diced
1 medium onion, diced
1 clove garlic, minced
1 can (14.5 oz. [411 g]) diced tomatoes
1 small eggplant, peeled, cubed
3 tablespoons (44 ml) balsamic vinegar
3 tablespoons (44 ml) capers
1/4 teaspoon (1.3 ml) crushed red pepper
1 tablespoon (15 ml) snipped fresh basil
Directions:
1. In cast iron crock over medium heat, heat oil.
2. Add celery, onions and garlic. Cook until celery is wilted, about
8 minutes.
3. Stir in tomatoes, eggplant, vinegar, capers and red pepper.
4. Cover and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for
5 to 6 hours.
5. If desired, transfer crock to tealight stand. Stir in basil before
serving.
Serves: 6–8
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Couscous With Feta and Tomatoes
Ingredients:
1 tablespoon (15 ml) olive oil
3 garlic cloves, minced
1 small onion, chopped
2 cans (14 oz. [397 g] each) diced tomatoes
2/3 cup (158 ml) couscous
1/2 cup (118 ml) crumbled feta cheese
1 tablespoon (15 ml) Italian seasoning
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onions
and garlic. Cook until onions are tender, about 4 minutes.
2. Stir tomatoes and Italian seasoning into onion mixture.
3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
4. Add couscous and feta to crock; stir until well-blended.
5. Cover and continue to cook for 10 minutes.
6. If desired, transfer crock to tealight stand.
Serves: 12–14
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4/9/15 11:57 AM