The Everything Kosher Slow Cooker Cookbook (23 page)

Tuna with Garlic Butter in Foil

Be careful when opening each packet, as the escaping steam can cause severe burns.

INGREDIENTS | SERVES 8

¹
⁄
₂
cup (1 stick) unsalted butter, softened

4 minced garlic cloves

1 teaspoon salt

2 tablespoons minced fresh Italian parsley leaves

Cooking spray

8 (6-ounce) tuna steaks

1 lemon, thinly sliced

1. In a small bowl, whisk together butter, garlic, salt, and parsley. Set aside.
   
2. Lightly spray 8 large pieces of aluminum foil with cooking spray. Place 1 tuna steak on each piece of foil. Divide the butter mixture evenly and spread over the tuna steaks. Top with the lemon slices. Fold up two edges and crimp together, allowing a little space for steam to expand. Fold up the ends and crimp together as well.
   
3. Place packets in a 6-quart slow cooker. Cook on high for 2 hours.
   

CHAPTER 8

Dairy

Meatless Moussaka

Welsh Rarebit

Zucchini Onion Casserole

Broccoli and Cheese Strata

Rice and Vegetable Casserole

Beet Salad with Blue Cheese and Walnuts

Greek-Style Mushroom Burritos

Mexican Lasagna

Potato Lasagna

Cheesy Tuna Casserole

Lentil Vegetable Stew with Cheese

Eggplant Parmesan

Spicy Bean Burritos

Sweet Potato Enchiladas

Tuna Corn Chowder

Meatless Moussaka

For a pareve version, use a nondairy cream cheese such as Tofutti Better Than Cream Cheese.

INGREDIENTS | SERVES 8

³
⁄
₄
cup dry brown or yellow lentils, rinsed and drained

2 large potatoes, peeled and diced

1 cup water

1 stalk celery, finely diced

1 medium sweet onion, peeled and diced

3 cloves of garlic, minced

¹
⁄
₂
teaspoon salt

¹
⁄
₄
teaspoon ground cinnamon

Pinch freshly ground nutmeg

¹
⁄
₄
teaspoon freshly ground black pepper

¹
⁄
₄
teaspoon dried basil

¹
⁄
₄
teaspoon dried oregano

¹
⁄
₄
teaspoon dried parsley

1 medium eggplant, diced

12 baby carrots, each cut into 3 pieces

1 (14
¹
⁄
₂
-ounce) can diced tomatoes, undrained

1 (8-ounce) package cream cheese, softened

1. Add the lentils, potatoes, water, celery, onion, garlic, salt, cinnamon, nutmeg, pepper, basil, oregano, and parsley to a 4-quart slow cooker. Stir. Top with eggplant and carrots.
   
2. Cover and cook on low for 6 hours, or until the lentils are cooked through.
   
3. Stir in tomatoes and add dollops of cream cheese over lentil mixture. Cover, and cook on low for an additional 30 minutes.
   

Welsh Rarebit

Welsh Rarebit can be served as a party dip or spooned over toast points and then dusted with paprika. It’s also good served as part of a breakfast buffet, spooned over scrambled eggs or egg-topped English muffins.

INGREDIENTS | SERVES 8

2
¹
⁄
₂
cups dark beer or ale

2 tablespoons unsalted butter

Hot sauce, to taste

Worcestershire sauce, to taste

2 pounds (4 cups) medium or sharp Cheddar cheese, grated

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 large eggs

Sweet paprika (optional)

Leftover Welsh Rarebit

Refrigerate leftover Welsh Rarebit in a covered container for up to a week. Reheat slowly (so the cheese doesn’t separate) and serve over steamed vegetables or as a baked potato topper.

1. Pour 2 cups of the beer, butter, hot sauce, and Worcestershire sauce into the slow cooker. Cook uncovered on high for 30 minutes.
   
2. Put half of the grated cheese and all of the flour in a zip-top bag. Shake well to coat the cheese with flour, adding as much of the cheese to the bag as will fit and still allow room to mix it with the flour. Add all of the cheese-flour mixture and remaining cheese to the slow cooker. Cover and cook on low for 1 hour or until cheese is melted.
   
3. In a medium bowl, add the dry mustard and the eggs; whisk to combine. Whisk the remaining
   ¹
   ⁄
   ₂
   cup of beer into the egg mixture and then slowly stir the egg mixture into the slow cooker. Cover and cook on low for 30 minutes.
   
4. To serve, reduce the heat setting of the slow cooker to warm. Dust servings with paprika if desired.
   

Zucchini Onion Casserole

For added fiber and protein, sneak in
¹
⁄
₂
cup of ground walnuts and mix them into the bread crumbs.

INGREDIENTS | SERVES 8

Cooking spray

2
¹
⁄
₂
cups thinly sliced sweet onion

2
¹
⁄
₂
cups sliced zucchini

2 medium-large sliced ripe red tomatoes

10 leaves fresh basil, finely chopped

1 tablespoon dried rosemary

¹
⁄
₂
teaspoon salt

¹
⁄
₄
teaspoon pepper

2 cups croutons

1 cup shredded Cheddar cheese

1. Spray a 3- or 4-quart slow cooker with nonstick cooking spray.
   
2. Arrange half of each of the sweet onion, zucchini, and tomatoes along the bottom of the cooker. Sprinkle evenly with all the basil and rosemary, and half of the salt and pepper.
   
3. Scatter half of the croutons over the seasoned vegetables, then half of the Cheddar cheese over the croutons.
   
4. Repeat the layering with the remaining vegetables, salt, and pepper. Sprinkle the remaining croutons and Cheddar cheese on top.
   
5. Cover and cook on high for 2–4 hours. Serve hot.
   

Broccoli and Cheese Strata

You may substitute a firm white or whole wheat bread or stale challah.

INGREDIENTS | SERVES 6

Cooking spray

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 (10-ounce) box frozen broccoli, thawed and chopped

5 large eggs

1 (12-ounce) can evaporated milk

¹
⁄
₂
teaspoon salt

¹
⁄
₄
teaspoon pepper

2 teaspoons Worcestershire sauce

1 baguette, cubed (about 4 cups)

¹
⁄
₂
cup shredded Cheddar cheese

¹
⁄
₄
cup grated Parmesan cheese

1. Spray the inside of a 4- or 6-quart slow cooker with cooking spray.
   
2. Heat the olive oil in a small nonstick skillet over medium heat and sauté the onion for 5 minutes or until softened. Add garlic and continue to sauté for another 30 seconds.
   
3. Remove the pan from the heat and stir in the broccoli. Allow the mixture to cool while proceeding with the next step.
   
4. In a large bowl, whisk together the eggs, milk, salt, pepper, and Worcestershire sauce. Stir in the bread cubes, Cheddar and Parmesan cheeses, and cooled broccoli.
   
5. Pour the mixture into the prepared cooker. Cover and heat on high for 2 hours. Serve hot.
   

Rice and Vegetable Casserole

Vegetables are layered with a rice and egg mixture in this easy and delicious vegetarian entrée. Use brown rice for a healthy alternative.

INGREDIENTS | SERVES 8

1
¹
⁄
₂
tablespoons olive oil, divided

2 medium onions, chopped

1 (10-ounce) package sliced mushrooms

2 red bell peppers, chopped

1 jalapeño pepper, minced

4 cups cooked brown rice

1
¹
⁄
₂
cups milk

2 eggs

¹
⁄
₂
cup low-fat sour cream

1 cup shredded mozzarella cheese

¹
⁄
₂
cup shredded Cheddar or Colby cheese

1. Grease a 4- or 6-quart slow cooker with
   ¹
   ⁄
   ₂
   tablespoon of olive oil and set aside.
   
2. Heat remaining olive oil in a large saucepan over medium-high heat. When hot, add the onions and mushrooms and cook, stirring occasionally, for 3 minutes. Add the bell peppers and jalapeño and cook for 3–4 minutes longer until vegetables are crisp-tender.
   
3. In a large bowl, combine the rice, milk, eggs, sour cream, mozzarella cheese, and Cheddar cheese. Layer half of this mixture in the prepared cooker. Top the rice mixture with the vegetables, then spread the remaining rice mixture over the top.
   
4. Cover and cook on high for 3–4 hours. Serve hot.
   

Beet Salad with Blue Cheese and Walnuts

Beets can stain hands bright red. Wear rubber gloves while removing the skins.

INGREDIENTS | SERVES 8

6 medium beets (about 2 bunches), cleaned and trimmed

4 tablespoons olive oil, divided

8 cups spring or baby salad greens

¹
⁄
₄
cup balsamic vinegar

¹
⁄
₂
teaspoon kosher salt

¹
⁄
₄
teaspoon coarsely ground black pepper

¹
⁄
₂
cup crumbled blue cheese

¹
⁄
₃
cup toasted walnut pieces

Instead of Walnuts…

Toasted pecans can replace walnuts in recipes for a delicious option. Both contain protein, unsaturated fat (the “good” kind), fiber, vitamins, and minerals. Use just enough to add flavor, since pecans and walnuts also contribute a lot of calories.

1. Place the beets in a 4-quart slow cooker. Toss with 2 tablespoons of the olive oil.
   
2. Cover and cook on high for 3–4 hours or until beets are easily pierced with a fork. Place the hot beets on a chopping board. Let cool enough to handle, then remove and discard skins. Slice each beet into 8 wedges. Divide salad greens among 8 plates. Evenly top with beet wedges.
   
3. In a small bowl, whisk together the remaining olive oil with the balsamic vinegar, salt, and pepper. Pour over the salad. Sprinkle evenly with the crumbled blue cheese and toasted walnuts before serving.