The Everything Kosher Slow Cooker Cookbook (11 page)

Read The Everything Kosher Slow Cooker Cookbook Online

Authors: Dena G. Price

1 medium onion, peeled and diced

2 garlic cloves, minced

2 cups vegetable broth

2 cups water

2 teaspoons fresh thyme leaves

1 bay leaf

1 cup dry sherry

1 (15-ounce) can evaporated milk

1 teaspoon kosher salt

¹⁄
₄teaspoon ground black pepper

¹⁄
₂cup minced fresh parsley leaves, chopped (for garnish)

2 tablespoons chopped chives (for garnish)

Coarsely chop
¹⁄
₄cup of the sliced mushrooms and set aside.
Melt butter in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until onions soften and start to brown, about 5–8 minutes. Add garlic and stir for an additional minute. Add remaining sliced mushrooms and cook for 5 more minutes, or just until mushrooms start to reduce and give off their liquid.
Transfer sautéed vegetables to a 4-quart slow cooker. Add in the vegetable broth, water, thyme, and bay leaf. Cover and cook on low for 4–6 hours.
Remove and discard the bay leaf. Stir in the sherry and evaporated milk. Set the cover ajar and cook for an additional 15 minutes to allow alcohol to evaporate.
Add the salt and black pepper. Taste and add additional salt and/or pepper if needed. Ladle into bowls and garnish with the chopped parsley leaves, chives, and the coarsely chopped mushrooms.

Southwestern Corn Chowder

The russet potatoes in this recipe will slowly break up during the cooking process and add to the creaminess of this pareve chowder.

INGREDIENTS | SERVES 4

¹⁄
₄cup margarine

1 onion, diced

1 jalapeño, minced

1 cup diced tomato

2 medium russet potatoes, peeled and diced

2 (15-ounce) cans creamed corn

2 cups water

2 cups unsweetened soymilk or rice milk

1 teaspoon chili powder

1 teaspoon cumin

¹⁄
₄teaspoon cayenne pepper

Salt and pepper, to taste

Creamed Corn

Some creamed corn recipes don’t get their creaminess from dairy products; it’s from the milky substance that comes from the cob after the kernels are removed. Check the label for a pareve hechsher to be sure it is dairy-free.

In a sauté pan over medium heat, melt the margarine; add the onion and jalapeño, and sauté for about 3 minutes.
In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.

Simple Split Pea Soup

Immersion blenders are hand-held blenders that can be used in the pot where food is cooked, which eliminates the need to transfer soup to a blender.

INGREDIENTS | SERVES 6

2 cups dried green split peas

Water, as needed

6 cups Vegetable Broth (see recipe in this chapter)

2 medium potatoes, peeled and diced

2 large carrots, chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon thyme

1 bay leaf

1 teaspoon salt

Rinse the green split peas; soak overnight in enough water to cover them by more than 1". Drain.
In a 4-quart slow cooker, add all ingredients; cook on low heat for 6–8 hours.
Let the soup cool slightly, then remove the bay leaf. Process in a blender, or use an immersion blender, until smooth.

Moose Soup

Although moose is a kosher animal, kosher moose meat is unavailable in the United States. Feel free to substitute giraffe (also kosher) or the more easily accessible beef stew meat. But keep the name; picky kids might be intrigued enough to eat some without much coaxing.

INGREDIENTS | SERVES 6

2 carrots, peeled and cut into
¹⁄
₄" slices

2 parsnips, peeled and cut into
¹⁄
₄" slices

3 tablespoons vegetable oil

2 pounds moose (or beef stew) meat, diced

1 large onion, finely diced

1 jalapeño pepper, minced

1 rib celery, diced

2 cloves garlic, minced

10 cups water or beef broth

1 (16-ounce) can diced tomatoes, drained

2 cups cooked wild rice

1 teaspoon kosher salt, or to taste

¹⁄
₄teaspoon black pepper, or to taste

Place carrots and parsnips in a 4- or 6-quart slow cooker. Set aside.
Heat the oil in a large skillet over medium-high heat. Working in batches, brown moose (or beef) cubes; add to slow cooker.
Add the onion, jalapeño, celery, and garlic to the skillet; sauté for 3 minutes, then add to slow cooker.
Pour the water or broth and remaining ingredients except the wild rice, salt, and pepper into the slow cooker. Cover and cook on low for 4–6 hours or until meat is tender.
Stir in the rice; add salt and pepper.

Minestrone Soup

Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor.

INGREDIENTS | SERVES 8

3 cloves garlic, minced

1 (15-ounce) can fire-roasted diced tomatoes

1 (28-ounce) can crushed tomatoes

2 stalks celery, diced

1 medium onion, diced

3 medium carrots, diced

3 cups Vegetable Broth (see recipe in this chapter)

2 (15-ounce) cans kidney beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons minced basil

2 tablespoons minced oregano

2 tablespoons minced Italian parsley

1
¹⁄
₂cups shredded cabbage

³⁄
₄cup diced zucchini

1 teaspoon salt

¹⁄
₂teaspoon pepper

8 ounces small cooked pasta

Suggested Pasta Shapes for Soup

Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups.

In a 4-quart slow cooker, add the garlic, diced and crushed tomatoes, celery, onion, carrots, broth, beans, tomato paste, basil, and spices. Cover and cook on low heat for 6–8 hours.
Add shredded cabbage and zucchini and turn to high for the last hour.
Stir in the salt, pepper, and pasta before serving.

Italian Wedding Soup

This is a main-course soup that you can serve with garlic bread and a tossed salad.

INGREDIENTS | SERVES 4

1 pound frozen meatballs, thawed

6 cups Chicken Stock (see recipe in this chapter)

1 pound escarole or baby spinach, coarsely chopped

2 large eggs

Salt and freshly ground black pepper, to taste

Add the meatballs, broth, and escarole (reserve spinach, if using) to the slow cooker; cover and cook on low for 4 hours.
Use a slotted spoon to remove the meatballs to a serving bowl; cover and keep warm. Increase the setting of the slow cooker to high. Add spinach now if using. Cook uncovered while preparing next step.
Add the eggs, salt, and pepper to a small bowl; whisk to blend.
Stir the soup in the slow cooker in a circular motion, and then drizzle the egg mixture into the moving broth. Use a fork to separate the eggs into thin strands. Once the eggs are set, pour soup over the meatballs.

Scotch Broth

Scotch broth is not a broth in the traditional sense. Instead, it’s the name of a barley soup.

INGREDIENTS | SERVES 4

2 leeks, white part only

4 lamb shoulder chops

¹⁄
₃cup pearl barley

1 large carrot, peeled and diced

1 stalk of celery, thinly sliced

2 medium potatoes, peeled and diced

6 cups water

Salt and freshly ground black pepper, to taste

Fresh parsley, minced (optional)

Dice the white part of the leeks; rinse well and drain. Add the leeks to the slow cooker along with the lamb chops, barley, carrot, celery, potatoes, water, salt, and pepper. Cover and cook on low for 6–8 hours or until the meat is tender and the potatoes are cooked through.
Transfer a lamb chop to each of 4 bowls and ladle the soup over the meat. Garnish with parsley if desired.

Tortilla Soup

Turn this dairy or pareve soup into a complete meal by adding pieces of cooked vegetarian chicken, such as Morningstar Farms Meal Starters Chik’n Strips or Gardein Seasoned Bites, available in larger supermarkets.

INGREDIENTS | SERVES 8

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons soy sauce

7 cups Vegetable Broth (see recipe in this chapter)

12 ounces firm silken tofu, crumbled

2 cups tomato, diced

1 cup corn kernels

1 teaspoon chipotle powder

1 teaspoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon dried oregano

10 small corn tortillas, sliced

8 ounces shredded Monterey jack cheese or vegan cheese, such as Daiya Mozzarella Style Shreds

Chipotle Powder

Chipotle powder is made from ground chipotle peppers, a type of dried jalapeño. It brings a smoky spiciness to dishes, but can be replaced with cayenne pepper or chili powder.

In a sauté pan over medium heat, add the olive oil; sauté the onion until just soft, about 3 minutes. Add the garlic and sauté for an additional 30 seconds.
In a 4-quart slow cooker, add all ingredients except tortillas and cheese. Stir, cover, and cook on low heat for 4 hours.
While the soup is cooking, preheat oven to 450°F. Slice the corn tortillas into thin strips and place them on an ungreased baking sheet. Bake for about 10 minutes, or until they turn golden brown. Remove from heat and set aside.
After the soup has cooled slightly, use an immersion blender or regular blender to purée the soup.
Serve with cooked tortilla strips and 1 ounce of shredded cheese in each bowl of soup.

Black Bean Soup

Don’t throw out cilantro stems! They have as much flavor as the leaves. For a dairy option, add a dollop of sour cream to each bowl just before serving.