The Everything Kosher Slow Cooker Cookbook (31 page)

3 (15-ounce) cans great northern beans, drained and rinsed

Cassoulet

Named for its cooking vessel, the cassole, cassoulet is a rich, slow-cooked white bean casserole that originated in the south of France.

1. Spray the inside of a 6-quart slow cooker with nonstick spray.
   
2. Heat the olive oil over medium heat in a large skillet. When hot, add the onion, carrot, celery, and garlic. Cook until the vegetables are just beginning to soften, stirring often, about 5 minutes.
   
3. Add sausage and continue to cook, stirring often, for another 3–5 minutes or until sausage just starts to brown. Stir in the tomato paste, thyme, chicken broth, and wine. Remove from heat.
   
4. Carefully pour about a third of the sauce into prepared slow cooker. Arrange the chicken in the sauce, overlapping pieces to fit. Pour beans over chicken, then pour remaining sauce over everything else. Cover and cook for 4–6 hours on low until the beans and meats are both tender.
   

Parmesan Mushroom Risotto

The white wine adds a gourmet touch to this dairy dish, but if you prefer, the wine can be replaced with an equal amount of water.

INGREDIENTS | SERVES 6

1 teaspoon olive oil

¹
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cup finely diced onion

2 cloves garlic, minced

8 ounces sliced mushrooms, any variety

2 cups Vegetable Broth (see
Chapter 4
)

2 cups Arborio rice

2 cups water

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cup dry white wine

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teaspoon salt

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cup grated Parmesan cheese

1 tablespoon butter, softened

2 tablespoons minced parsley leaves (for garnish)

Additional
¹
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cup Parmesan cheese (for garnish)

1. Heat the oil in a nonstick pan. Sauté the onion, garlic, and mushrooms until soft, about 4–5 minutes.
   
2. Add
   ¹
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   cup broth and the rice and cook until the liquid is fully absorbed, about 5 minutes.
   
3. Transfer the rice mixture into a 4-quart slow cooker. Sir in the water, wine, salt, and remaining broth.
   
4. Cover and cook on high for 1
   ¹
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   –2 hours or until all the liquid has been absorbed. Stir in Parmesan cheese and butter. Sprinkle with parsley and/or additional Parmesan cheese, if desired, before serving.
   

Wild Mushroom Risotto

This makes a great side dish, but you can also try it as a main course, paired with a green salad.

INGREDIENTS | SERVES 6

1 teaspoon olive oil

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cup finely diced shallot

2 cloves garlic, minced

8 ounces sliced assorted wild mushrooms

2 cups Vegetable Broth (see
Chapter 4
)

2 cups Arborio rice

3 cups water

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teaspoon salt

Arborio Rice

Arborio rice is an Italian short-grained rice traditionally used in making risotto. If Arborio rice is not available, use any medium or short-grained rice. Do not substitute long-grained because it will become mushy.

1. Heat the oil in a small skillet. Sauté the shallot, garlic, and mushrooms until soft, about 4–5 minutes.
   
2. Add
   ¹
   ⁄
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   cup broth and the rice and cook until the liquid is fully absorbed, about 5 minutes.
   
3. Scrape the rice mixture into a 4-quart slow cooker. Add the water, salt, and remaining broth.
   
4. Cover and cook on low for 1 hour. Stir before serving.
   

Boston Baked Beans

Serve these at your next cookout or over the pareve version of Boston Brown Bread (see recipe in this chapter).

INGREDIENTS | SERVES 8

1 large sweet onion, peeled and diced

3 (15-ounce) cans cannellini, great northern, or navy beans, drained and rinsed

1 cup barbecue sauce

¹
⁄
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cup molasses

1 teaspoon dry mustard powder

1 (1.5- to 2-ounce) package kosher beef jerky, finely chopped

Salt, to taste

Kosher Beef Jerky

Kosher beef jerky is available in the kosher aisle of larger supermarkets, many butchers, and via mail order. It comes in several varieties: use original, hickory, or the flavor you prefer. Bacos can be substituted—use
¹
⁄
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cup of the chips style.

1. Add all ingredients to a 4-quart slow cooker. Stir until combined.
   
2. Cover and cook on low heat for 6 hours. Taste for seasoning and add additional salt, if needed.
   

Boston Brown Bread

Replace the buttermilk with soymilk mixed with 1 tablespoon lemon juice for a pareve version.

INGREDIENTS | SERVES 20

3 empty 16-ounce cans

Nonstick cooking spray, as needed

Bamboo skewers, to fit slow cooker

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cup rye flour

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cup all-purpose flour

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cup cornmeal

1 tablespoon sugar

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teaspoon baking powder

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teaspoon baking soda

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teaspoon cinnamon

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cup sweetened dried cranberries

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teaspoon ground ginger

1 cup buttermilk

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cup molasses

Water, as needed

Boston Brown Bread

Boston brown bread is traditionally steamed in cans, making it perfect for the slow cooker.

1. Spray the insides of the 3 empty cans with cooking spray. Place a layer of bamboo skewers on the bottom of a 6-quart slow cooker.
   
2. In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, cranberries, and ginger. Set the mixture aside.
   
3. In another bowl, stir together the buttermilk and molasses. Pour into the dry mixture and stir until combined.
   
4. Evenly divide the dough among the 3 cans. Cover each can with foil; stand the cans inside the slow cooker. Add water until it is halfway up the sides of the cans. Cook on low for 4–5 hours or until a toothpick inserted into the bread comes out clean.
   
5. Carefully remove the cans and allow them to cool for 5 minutes. Then gently tap the cans and remove the bread. Allow the bread to cool on a wire rack. Slice them into 20 slices.
   

Barley and Mushrooms

Barley is a great food to eat when you want to feel full because it absorbs more liquid during cooking than other grains. That’s why it’s such a favorite in soups. It’s also a highly digestible fiber.

INGREDIENTS | SERVES 4

4 tablespoons olive oil, divided

1 cup uncooked barley

1
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cups diced onion

1 (10-ounce) package mushrooms, cleaned and sliced

1 teaspoon kosher salt

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teaspoon pepper

2 (12-ounce) cans beef broth, low-sodium preferred

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cup chopped Italian flat-leafed parsley (for garnish)

1. Coat the inside of a 3- or 4-quart slow cooker with
   ¹
   ⁄
   ₂
   tablespoon of the olive oil.
   
2. Heat 1 tablespoon olive oil over medium heat in a large skillet. When hot, add the barley and cook, stirring often, until it begins to smell toasty, about 2 minutes. Transfer the barley to the slow cooker.
   
3. Heat remaining oil in the same skillet over medium-high heat. Add the onion and mushrooms. Sauté until the onions soften and begin to brown. Add both vegetables to the cooker along with the salt, pepper, and beef broth.
   
4. Cover and cook on low for 4–6 hours.
   
5. If there is too much liquid in the slow cooker, uncover and cook on high for an additional 30 minutes. Serve garnished with parsley.
   

Baked Barley Porridge with Cheddar Cheese, Chives, and Apples

Soy sauce is an unexpected ingredient in this recipe, but it adds a welcome savory flavor and nutty color to the porridge.

INGREDIENTS | SERVES 4

Cooking spray

1 cup pearl barley

2 cups water

2 cups low-fat or fat-free milk

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cup chopped dried apples

1 tablespoon reduced-sodium soy sauce

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cup shredded reduced-fat Cheddar cheese

2 tablespoons chopped chives

1. Spray the inside of a 3- or 4-quart slow cooker with cooking spray.
   
2. Heat a medium-sized frying pan over medium heat, then add the barley. Stir constantly for a minute or two until barley just begins to toast and smell nutty.
   
3. Immediately remove from heat and place mixture in prepared slow cooker. Carefully pour in the water and milk.
   
4. Stir in the apples and soy sauce.
   
5. Cover and cook on low for 8–9 hours. Sprinkle the cheese over the top, then cover and cook an additional 15 minutes or until the cheese melts.
   
6. Sprinkle with chives. Serve hot.
   

Mushroom-Barley Amandine

The nutty flavor of barley is accented by two kinds of almonds in this recipe. Replace the butter with an additional 2
¹
⁄
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tablespoons olive oil for a pareve version.

INGREDIENTS | SERVES 8

2
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tablespoons butter, divided

1 tablespoon olive oil

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cup slivered almonds

1 onion, chopped

3 cloves garlic, minced

1 (8-ounce) package sliced mushrooms

1
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cups medium pearl barley

3 cups vegetable broth

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cup sliced almonds

1. Grease a 3- or 4-quart slow cooker with
   ¹
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   tablespoon butter.
   
2. In a large skillet, melt the remaining butter with the olive oil over medium heat. Add the slivered almonds and cook just until starting to brown, about 2 minutes; remove with a slotted spoon and set aside.
   
3. Add the onion, garlic, and mushrooms to the skillet; sauté until onions just start to brown and mushrooms reduce, about 6–8 minutes. Add the barley and stir until coated.
   
4. Add the broth and toasted almonds to the pan; bring to a simmer. Transfer the mixture to the prepared slow cooker and top with sliced almonds. Cook on low for 4–6 hours or until the barley is tender and the broth is absorbed.