The Everything Kosher Slow Cooker Cookbook (19 page)

Read The Everything Kosher Slow Cooker Cookbook Online

Authors: Dena G. Price

1 teaspoon salt

¹⁄
₄teaspoon freshly ground black pepper

6 (6-ounce) beef minute steaks

2 tablespoons vegetable oil

2 teaspoons margarine

¹⁄
₂stalk celery, finely diced

1 large yellow onion, peeled and diced

1 cup beef broth

1 cup water

1 (1-pound) bag baby carrots

Steak sauce, to taste (optional)

Add the flour, salt, pepper, and minute steaks to a 1-gallon plastic bag; seal and shake to coat the meat.
Add the oil and margarine to a large skillet over medium-high heat. After margarine melts and begins to bubble, add the steaks and brown them for 5 minutes on each side (you might have to brown them in batches). Transfer the steaks to a 5- or 6-quart slow cooker.
Add the celery to the skillet and sauté while you add the onion to the plastic bag; seal and shake to coat the onion in flour. Add the flour-coated onions to the skillet and, stirring constantly, sauté for 10 minutes or until the onions are lightly browned.
Add the beef broth to the skillet and stir to scrape up any browned bits clinging to the pan. Add the water and continue to cook until the liquid is thickened enough to lightly coat the back of a spoon. Pour into the slow cooker. Add the carrots. Cover and cook on low for 8 hours.
Transfer the meat and carrots to a serving platter. Taste the gravy for seasoning, and add steak sauce to taste if desired. Serve gravy alongside or over the meat and carrots.

Chili con Corn Chips

For a fun way to serve the chili, serve directly from the chip bag! Slit open the bag lengthwise along the center and across near both ends. Fold back the flaps and pour the chili directly over the chips.

INGREDIENTS | SERVES 4–6

1 tablespoon vegetable oil

1 medium onion, diced

1 pound lean ground beef

1 (15-ounce) can diced tomatoes, drained

¹⁄
₂red pepper, finely diced

¹⁄
₂green pepper, finely diced

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano

2 teaspoons kosher salt

¹⁄
₄teaspoon black pepper

Large bag Fritos corn chips, divided

8 ounces grated pareve plain or pepper jack cheese (optional)

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, for 5–8 minutes or until softened and starting to brown. Transfer to a 4- or 5-quart slow cooker and set aside.
Add ground beef to skillet. Break up beef and stir until no pink remains. Drain off grease, then add meat and remaining ingredients except Fritos and cheese to slow cooker. Stir, then cover and cook on low for 6–8 hours.
Crush
¹⁄
₄cup of Fritos and stir them into chili. Cover and continue to cook another 15 minutes.
Place remaining Fritos on serving platter. Ladle chili over Fritos. Top with grated pareve cheese, if desired. Serve immediately.

“Creamy” Swedish Meatballs

Serve leftover meatballs over medium or wide egg noodles.

INGREDIENTS | SERVES 20

Cooking spray

Meatballs

2 thin slices white sandwich bread, torn into
¹⁄
₂inch pieces

¹⁄
₂cup soymilk

2 pounds lean ground beef

2 cloves garlic, minced

1 egg

¹⁄
₄teaspoon salt

¹⁄
₄teaspoon allspice

¹⁄
₈teaspoon nutmeg

Sauce

1 tablespoon olive oil

¹⁄
₃cup all-purpose flour

3 cups low-sodium chicken broth

1
¹⁄
₂cups pareve nondairy creamer such as Rich’s

¹⁄
₄teaspoon allspice

¹⁄
₈teaspoon nutmeg

¹⁄
₄teaspoon salt

¹⁄
₄teaspoon white pepper

Nondairy Creamer

Some nondairy creamers contain casein, which is a milk derivative; check the fine print for a pareve hechsher. Rice milk or almond milk can substitute for the nondairy creamer.

Preheat the oven to 400°F. Line 2 rimmed baking sheets with foil and spray each lightly with nonstick spray.
To make the meatballs, place the bread pieces into a large bowl. Pour in the soymilk and let the bread soak for a minute. Add the meat, garlic, egg, salt, allspice, and nutmeg. Using clean hands, mix it all together just until combined.
Form the mixture into 1" balls and divide balls evenly between the baking sheets. Bake the meatballs until they just begin to color, 10–15 minutes. Drain the meatballs on paper towel–lined plates, then transfer to the slow cooker.
To make the sauce, while the meatballs are cooking, heat the oil over medium heat in a 3-quart saucepan. When melted, add the flour and stir to combine. Slowly stream in the chicken broth, whisking constantly to avoid lumps. Whisk in the pareve nondairy creamer, allspice, nutmeg, salt, and pepper. Simmer until the mixture thickens slightly, then remove from heat.
Pour sauce over meatballs. Cover and cook on low for 2–4 hours.

Barbecue Meatballs

Enjoy these meatballs as a party appetizer or use them as the filling in a hearty sub.

INGREDIENTS | YIELDS 12 MEATBALLS

1 (18-ounce) bottle barbecue sauce

2 teaspoons onion powder

1 teaspoon garlic powder

1 (32-ounce) package pre-cooked meatballs (beef or chicken), such as Of Tov

In a medium-sized mixing bowl, combine barbecue sauce, onion powder, and garlic powder.
Pour about 1 cup of sauce into a 4-quart slow cooker. Add the meatballs.
Pour remaining barbecue sauce over meatballs. Cover and cook on high for 1 hour.

Better-Than-Takeout Mongolian Beef

This homemade version of the Chinese takeout favorite is lower in fat and sodium. Serve it over rice and sprinkle with diced green onion before serving.

INGREDIENTS | SERVES 6

3 pounds lean beef roast, extra fat removed

3 cloves garlic, grated

1 knob peeled fresh ginger, grated, or 1 teaspoon ground ginger

1 medium onion, thinly sliced

¹⁄
₂cup water

¹⁄
₂cup low-sodium soy sauce

2 tablespoons balsamic vinegar

2 tablespoons hoisin sauce

1 tablespoon five-spice powder

1 tablespoon cornstarch

1 teaspoon red pepper flakes

1 teaspoon sesame oil

Place all ingredients in a 4-quart slow cooker. Cover and cook for 5 hours on low or until the meat is thoroughly cooked through and tender.
Remove the roast to a cutting board. Slice thinly and return it to the slow cooker. Cook for an additional 20 minutes on high. Stir the meat and the sauce before serving.

Cincinnati Chili

Cincinnati chili is native to the state of Ohio and is typically eaten over spaghetti or on hot dogs.

INGREDIENTS | SERVES 4

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, minced

1 pound ground beef

1 cup tomato sauce

1 cup water

2 tablespoons red wine vinegar

2 tablespoons chili powder

¹⁄
₂teaspoon cumin

¹⁄
₂teaspoon ground cinnamon

¹⁄
₂teaspoon sweet paprika

¹⁄
₂teaspoon ground cinnamon

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

16 ounces cooked spaghetti

Heat oil in a large skillet over medium-high heat. Add onion and garlic. Sauté for about 3–4 minutes, or until onions start to soften.
Push everything to the sides of the pan, then add the ground beef. With a wooden spoon, break up meat, then cook, stirring occasionally, until meat is browned and no pink remains.
Pour off grease, then add meat to a 4-quart slow cooker. Top with all ingredients except for the spaghetti. Cover and cook on low heat for 5 hours.
Serve the chili over the spaghetti.

Semi-Spicy Beef Chili

Fire-roasted tomatoes give the chili wonderful flavor without kicking up the spiciness level.

INGREDIENTS | SERVES 4

1 tablespoon vegetable oil

1 medium onion, peeled and diced

2 cloves garlic, minced

1 chili in adobo sauce, finely diced

1 pound lean ground beef

2 (14.5-ounce) cans fire-roasted diced tomatoes

2 teaspoons chili powder

1 teaspoon ground cumin

Pinch cayenne pepper

Pareve shredded pepper jack “cheese” (optional)

Chili in Adobo Sauce

Chili in adobo sauce gives this chili a smoky flavor, but has a bit of spiciness. For a milder chili, omit and instead substitute 1 teaspoon adobo chili powder for all the chili powder.

Heat oil in a large skillet over medium-high heat. Add onion and garlic. Sauté for about 3–4 minutes, or until onions start to soften. Stir in the chili in adobo sauce.
Push everything to the sides of the pan, then add the ground beef. With a wooden spoon, break up meat, then cook, stirring occasionally, until meat is browned and no pink remains.
Pour off grease, then add meat to a 4-quart slow cooker. Drain 1 can of tomatoes and discard liquid. Add the drained tomatoes, the remaining can of tomatoes and their liquid, chili powder, cumin, and cayenne pepper to the slow cooker.
Cover and cook on low for 4–6 hours.
Divide chili among 5 dishes and serve hot, topped with pareve “cheese” if desired.

Moroccan-Style Lamb Stew

It is a Moroccan custom to serve sweetened mint tea several times a day and especially to guests.