The Everything Kosher Slow Cooker Cookbook (10 page)

Beef Broth

There is no added salt here since this broth is meant to be used in other recipes.

INGREDIENTS | YIELDS 7–8 CUPS

4 pounds meat beef bones (such as beef ribs, short ribs, or shank bones)

2 medium onions, peeled and quartered

2 carrots, peeled and coarsely chopped

2 celery stalks, coarsely chopped

3 garlic cloves, peeled and lightly crushed

1 bay leaf

8 cups water, heated to a simmer

1. Combine all ingredients in a 6- or 7-quart slow cooker. Cover and cook on low for 8–10 hours. Occasionally skim off any foam that may rise to the top.
   
2. Strain the broth to remove the solids. Let the meat cool, then save for another recipe. Store the broth in a covered container in the refrigerator for 2–3 days, or freeze for up to 3 months.
   

No-Beef Broth

Portobello mushrooms give this pareve soup a beefy, earthy taste. Note: most Worcestershire sauce contains fish.

INGREDIENTS | YIELDS 4 CUPS

4 carrots, washed and cut into large pieces

2 large onions, peeled and quartered

1 celery stalk, chopped

2 cups fresh Portobello mushrooms, sliced

1 whole bulb garlic, crushed

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

6 cups water

1. In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8–10 hours.
   
2. Strain the broth to remove the vegetables. Store the broth in a covered container in the refrigerator for 2–3 days, or freeze for up to 3 months.
   

Vegetable Broth

A versatile vegetable broth can be used as the base for almost any soup or stew. Note that it does not contain salt, so you must add that separately when using this broth in recipes.

INGREDIENTS | YIELDS 4 CUPS

2 large onions, peeled and halved

2 medium carrots, cleaned and cut into large pieces

3 stalks celery, cut in half

1 whole bulb garlic, crushed

10 peppercorns

1 bay leaf

6 cups water

Storing Broth

Homemade broth can be stored in a covered container in the refrigerator for 2–3 days, or frozen for up to 3 months.

1. In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8–10 hours.
   
2. Strain the broth to remove the vegetables. Store broth, tightly covered, in the refrigerator.
   

3-in-1 Soup (Mushroom-Barley Soup with Flanken)

This soup was given its unusual name by a relative because it includes the soup, the main course (flanken), and the side dish (the potatoes) all in one pot. Lima bean-barley soup mix can substitute for the mushroom-barley soup mix.

INGREDIENTS | SERVES 8

1 teaspoon vegetable oil

6 pieces flanken (short ribs)

8 cups water

1 (approx. 6-ounce) cellophane “tube” mushroom-barley soup mix, any brand

2 medium potatoes, peeled and quartered

1 teaspoon kosher salt, plus more to taste

Flanken

Flanken is also known by the name of “short ribs” or “Korean-style short ribs.” The butcher creates flanken by cross-
cutting a rack of beef ribs into strips about an inch wide. Sometimes the strips are then cut between the bones into individual pieces and packaged as riblets.

1. Heat oil in a skillet over medium-high heat. Add flanken and brown on all sides (about 2–3 minutes per side).
   
2. Transfer flanken to a 4- or 6-quart slow cooker. Carefully add water and the mushroom-barley soup mix (reserving the small seasoning packet). Cover and heat on low for 6–8 hours.
   
3. Uncover and add contents of small packet from soup mix along with potatoes. Re-cover and increase the heat to high for 30 minutes.
   
4. Stir in salt. Taste and add additional salt, if necessary. Ladle soup into bowls and serve. Serve flanken and potatoes as the entrée.
   
5. Let any remaining soup and flanken stand for 1 hour to cool down, then transfer to a covered pot or casserole; refrigerate for 8 hours or overnight. The following day, peel off and discard congealed layer of fat before reheating.
   

Chicken Soup with Lukshen (Noodles)

This recipe calls for fine egg noodles, but any variety of egg noodles work here.

INGREDIENTS | SERVES 8

1 small potato, peeled and diced

1 parsnip, cut into chunks

2 carrots, cut lengthwise then thinly sliced

1 small turnip, peeled and diced

1 stalk celery, diced

2 medium onions, cut into chunks

1 whole chicken (3–4 pounds), cut into quarters or eighths, most of skin removed

1 tablespoon fresh thyme leaves

2 teaspoons fresh rosemary leaves, minced

¹
⁄
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teaspoon whole black peppercorns

1 bay leaf

4 sprigs fresh dill

2 sprigs fresh parsley

1 teaspoon kosher salt, plus more to taste

8 cups water

1 (12–16-ounce) bag fine egg noodles

Make It Easy to Remove Spent Herbs and Peppercorns

Take a 7" or 8" square of cheesecloth and place peppercorns, bay leaf, dill, and parsley in the center. Put the corners together, twist, and tie with food-safe twine. Add your just-made packet, called a
bouquet garni
, to the soup before cooking. At the end of the cooking time simply pull out the bouquet garni and discard.

1. Place all ingredients except noodles into a 6-quart slow cooker in order listed. Cover and cook on low for 8–10 hours.
   
2. Use a slotted spoon to remove and discard parsley, dill, peppercorns, and bay leaf. Transfer chicken to a cutting board, and let cool enough to handle safely.
   
3. Meanwhile, add noodles to the slow cooker, cover, and continue to cook for another 15–20 minutes or until noodles are tender.
   
4. Discard skin of cooled chicken. Remove meat from the chicken bones and dice it; add 2 cups back to pot; freeze remaining diced chicken for future use. Discard bones.
   
5. Ladle soup into bowls and serve hot.
   

Aromatic Chicken Rice Soup

This Thai-influenced soup is wonderful when you’re feeling under the weather. It is also a great way to use up leftover chicken and that last box of rice from Chinese takeout.

INGREDIENTS | SERVES 8

2 quarts Chicken Stock (see recipe in this chapter)

2 carrots, peeled and diced

2 stalks celery, diced

2-inch piece of fresh ginger, peeled and minced (or 2 teaspoons ground ginger)

1 lime, juiced (about 2 tablespoons)

1 onion, peeled and finely diced

4 cloves garlic, minced

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teaspoon kosher salt

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teaspoon freshly ground pepper

¹
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cup minced cilantro

1
¹
⁄
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cups cooked rice, any variety

2 cups diced cooked chicken

1. Place the stock, carrots, celery, ginger, lime juice, onion, garlic, salt, and pepper in a 4-quart slow cooker. Stir. Cook on low for 7–9 hours.
   
2. Stir in the cilantro, rice, and chicken. Cook on high for 15–30 minutes. Stir prior to serving.
   

Chicken Congee

Congee is a Chinese rice soup, cooked until the rice swells and breaks down into an oatmeal-like consistency.

INGREDIENTS | SERVES 4

4 cups Chicken Stock (see recipe in this chapter)

1 cup water

¹
⁄
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cup uncooked long grain rice

1 teaspoon ground ginger

1 cooked chicken breast, shredded or thinly sliced

2 teaspoons soy sauce (or more to taste)

3 scallions, green parts thinly sliced or chopped

1. Combine chicken stock, water, rice, and ground ginger in a 4-quart slow cooker. Cover and cook on high for 2–3 hours or until rice breaks up and soup thickens.
   
2. Uncover and add chicken. Re-cover and continue to heat for another 30 minutes.
   
3. Uncover and stir in soy sauce. Taste and add more soy sauce if needed.
   
4. Ladle soup into bowls. Garnish with scallions. Serve hot.
   

Hot and Sour Soup

Adjust the spiciness of this soup by adding more or less chili paste, to taste. Use plain dried mushrooms if kosher dried Chinese mushrooms are not available.

INGREDIENTS | SERVES 6

4 cups Vegetable Broth (see recipe in this chapter)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 ounces dried Chinese mushrooms

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cup canned bamboo shoots, sliced

4 ounces extra-firm tofu, cubed

1 tablespoon red chili paste

1 teaspoon white pepper

2 tablespoons cornstarch mixed with
¹
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cup cold water

1. In a 4-quart slow cooker, add all ingredients except for the cornstarch mixture; cook on low for 6 hours.
   
2. Pour in the cornstarch mixture; stir, and cook on high heat for 20 additional minutes.
   

Pho Soup

This Vietnamese noodle soup is easy to make in the slow cooker. Try it instead of vegetable soup on a cold night.

INGREDIENTS | SERVES 6

1 tablespoon coriander seeds

1 tablespoon whole cloves

6 star anise

1 cinnamon stick

1 tablespoon fennel seed

1 tablespoon whole cardamom

4-inch section of fresh ginger, peeled and sliced

1 onion, sliced

8 cups No-Beef Broth (see recipe in this chapter)

1 teaspoon soy sauce

8 ounces rice noodles

1 cooked chicken breast, thinly sliced or shredded

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cup chopped cilantro

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cup chopped Thai basil

2 cups mung bean sprouts

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cup sliced scallions

Rice Noodles

Rice noodles are made from rice flour and water. They are sold in dry form and can usually be found in the Asian section of larger supermarkets. If you can’t find kosher rice noodles in your area, substitute thin pasta.

1. In a dry nonstick skillet, quickly heat the spices, ginger, and onion until the seeds start to pop, about 5 minutes. The onion and ginger should look slightly caramelized. Place the mixture in a cheesecloth packet and tie it securely with food-safe twine.
   
2. In a 4-quart slow cooker, place the cheesecloth packet. Add the broth, soy sauce, noodles, and chicken. Cover and cook on low for 4 hours.
   
3. Remove the cheesecloth packet after cooking. Ladle soup into bowls. Top with cilantro, basil, sprouts, and scallions.
   

Creamy Wild Mushroom Soup

Use margarine and soy or rice milk for a pareve alternative.

INGREDIENTS | SERVES 6

1 pound mixed wild mushrooms, sliced, divided

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cup (
¹
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stick) unsalted butter