The Everything Kosher Slow Cooker Cookbook (29 page)

Read The Everything Kosher Slow Cooker Cookbook Online

Authors: Dena G. Price

Scalloped Winter Vegetables

White and sweet potatoes add a pleasing visual contrast to this recipe. Replace the butter with olive oil and the evaporated milk with soy or rice milk for a pareve alternative.

INGREDIENTS | SERVES 6

3 tablespoons olive oil, divided

2 russet potatoes, peeled and thinly sliced

2 sweet potatoes, peeled and thinly sliced

1 medium parsnip, peeled and sliced

1 medium turnip, peeled and sliced

3 tablespoons all-purpose flour

¹⁄
₂teaspoon salt

¹⁄
₄teaspoon pepper

1 cup evaporated milk (low-fat or fat-free)

1 medium onion, chopped

Storing Potatoes

Don’t store potatoes or sweet potatoes in the refrigerator or their starches will convert to sugar, which will make the potatoes taste too sweet. Instead, keep them in a cool, dark, well-ventilated place, such as a root cellar or cabinet.

Grease a 3- to 4-quart slow cooker with
¹⁄
₂tablespoon of the olive oil.
Add russet potatoes, sweet potatoes, parsnip, and turnip; stir to combine.
In a small saucepan, heat remaining olive oil over medium heat; whisk in flour, salt, and pepper to make a roux. Continue to whisk constantly for 1 minute. Gradually whisk in evaporated milk, cooking over low heat.
Bring milk to a boil, stirring constantly, until milk has thickened into a sauce, about 6–8 minutes. Remove from heat.
Arrange half of the sliced vegetables in casserole dish; top with half of the chopped onion and half of the white sauce; repeat to make second layer. Cover and cook on low for 3–4 hours. Serve hot.

Broccoli Amandine

A simple yet delicious way to serve broccoli.

INGREDIENTS | SERVES 4

1 (16-ounce) bag frozen broccoli florets

2 teaspoons olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon lemon juice

¹⁄
₄cup sliced or slivered toasted almonds

Place the broccoli florets in a 2-quart heat-safe covered casserole dish. Microwave on full power for 3 minutes to defrost completely.
Transfer broccoli to a 4-quart slow cooker. Add the olive oil, salt, pepper, and lemon juice. Cover and cook on high for 45 minutes or until broccoli is tender. Serve sprinkled evenly with the toasted almonds.

Corn Bread

Corn bread is the perfect accompaniment to chili or soup.

INGREDIENTS | SERVES 8

Cooking spray

1
¹⁄
₂cups stone-ground cornmeal

³⁄
₄cup all-purpose flour

1 cup soymilk or rice milk

1 tablespoon sugar

¹⁄
₄teaspoon salt

1 cup corn kernels (if frozen, defrost before using)

3
¹⁄
₂tablespoons vegetable oil

2 eggs

Spray a 4-quart round slow cooker with cooking spray.
In a medium bowl, whisk together remaining ingredients.
Pour the batter into the slow cooker and cook on high for 2 hours. Slice the corn bread and lift out the slices.

A Bit about Corn Bread

Corn bread is a generic name for quick breads made with cornmeal. In the northern states, corn bread is generally sweet and made with yellow cornmeal. In the South, corn bread is traditionally unsweetened and made with white cornmeal.

Spiced Cauliflower, Potatoes, and Peas

This Indian-inspired vegetable dish has spicy flavor, not spicy heat.

INGREDIENTS | SERVES 4

Cooking spray

1 head cauliflower, rinsed and cut into 1" chunks

1 large potato, peeled and diced

1 medium onion, peeled and diced

¹⁄
₂cup frozen peas, completely defrosted

1 teaspoon ground ginger

3 cloves garlic, minced

1 teaspoon ground cumin

2 teaspoons chili powder

1 tablespoon garam masala

2 teaspoons kosher salt

¹⁄
₂teaspoon turmeric powder

1 tablespoon vegetable oil

¹⁄
₄cup packed fresh cilantro leaves

Garam Masala

Garam Masala (pronounced GAH-ram Ma-SAH-lah) is an aromatic mixture of many different spices. If none is available, substitute with
¹⁄
₂teaspoon each of cumin, coriander, cardamom, black pepper, and cinnamon,
¹⁄
₄teaspoon nutmeg, and
¹⁄
₈teaspoon cloves.

Spray the inside of a 4- to 6-quart slow cooker with cooking spray.
Add all the ingredients except cilantro to the slow cooker; stir until well combined.
Cover and cook on low for 3 hours. Transfer to serving dish and top with the cilantro leaves.

Citrusy Beets

Beets can be served as a warm side dish or a chilled salad over a bed of greens.

INGREDIENTS | SERVES 4

12 baby beets, halved, ends trimmed

1 cup orange juice

Juice of
¹⁄
₂lime

¹⁄
₄red onion, sliced

¹⁄
₂teaspoon pepper

Add all ingredients to a 2- or 4-quart slow cooker and cook on low for 4 hours.

Cauliflower Curry

Serve as a side dish, or over rice for a filling pareve meal.

INGREDIENTS | SERVES 4

Cooking spray

Florets from 1 head of cauliflower (about 2 cups), rinsed and drained

1 (15-ounce) can diced tomatoes, drained

1 medium onion, peeled and diced

1 large baking potato, peeled and cut into 1" cubes

1 cup low-fat coconut milk

1
¹⁄
₂teaspoons curry powder

¹⁄
₂teaspoon ground coriander

¹⁄
₂teaspoon ground cinnamon

¹⁄
₄teaspoon black pepper

¹⁄
₈teaspoon crushed red pepper

1 teaspoon kosher salt

1 cup frozen peas, defrosted

Spray the inside of a 4-quart slow cooker with cooking spray.
Add cauliflower, tomatoes, onion, and potato to prepared cooker.
In a medium bowl, mix the remaining ingredients except the peas together and pour over vegetables in slow cooker.
Cover and cook on low for 4–6 hours or until the cauliflower is tender.
Uncover and stir in peas. Re-cover and cook on low heat setting for 10–15 minutes or until peas are heated through.

Rosemary Fingerling Potatoes

Fingerling potatoes are small, long potatoes that look a little like fingers. Use new potatoes if fingerlings are unavailable.

INGREDIENTS | SERVES 6

2 tablespoons olive oil

1
¹⁄
₂pounds fingerling potatoes

1 teaspoon salt

¹⁄
₄teaspoon black pepper

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh lemon juice

Time Saver

To save on time when cooking potatoes, cut them into the smallest pieces the recipe will allow and cook at the highest temperature. For this recipe, you can quarter the potatoes and cook on high heat.

Add the olive oil, potatoes, salt, and pepper to a 4-quart slow cooker. Cover and cook on low heat for 3–4 hours or on high for 1
¹⁄
₂–2 hours. Potatoes are done when they can be easily pierced with a fork.
Remove the cover and mix in the rosemary and lemon juice.

Rosemary-Garlic Mashed Potatoes

Slow-cooked mashed potatoes are the perfect side for busy holiday cooks. Not only does this dish leave a burner free for other cooking, there is no need to boil the potatoes before mashing them.

INGREDIENTS | SERVES 10

3 pounds red skin potatoes, quartered

4 cloves garlic, minced

³⁄
₄cup Vegetable Broth (see
Chapter 4
)

1 tablespoon minced fresh rosemary

2 teaspoons salt

¹⁄
₄cup unsweetened rice milk or soymilk

1 tablespoon pareve margarine

¹⁄
₃cup pareve sour cream

Place the potatoes in a 4-quart slow cooker. Add garlic, broth, rosemary, and salt. Stir.
Cover and cook on high until potatoes are tender, about 3–4 hours.
Add the rice milk or soymilk, margarine, and pareve sour cream. Mash with a potato masher.

Dill Red Potatoes

Fresh dill is the perfect herb to season a summer dish.

INGREDIENTS | SERVES 6

2 tablespoons extra-virgin olive oil

1
¹⁄
₂pounds red potatoes

1 teaspoon salt

¹⁄
₄teaspoon black pepper

2 tablespoons fresh dill, chopped

1 tablespoon fresh lemon juice

Add the olive oil, potatoes, salt, and pepper to a 4-quart slow cooker. Cover, and cook on low heat for 3–4 hours or high heat for 1
¹⁄
₂–2 hours. Potatoes are done when they can easily be pierced with a fork.
Remove the cover and mix in the dill and lemon juice.

Sweet Potato Salad

This salad, like many others, can be served warm and straight out of the slow cooker or chilled before serving.