The Everything Kosher Slow Cooker Cookbook (33 page)

Read The Everything Kosher Slow Cooker Cookbook Online

Authors: Dena G. Price

Chicken and Rice

Brown rice, white rice, wild rice, or any combination will all work in this recipe.

INGREDIENTS | SERVES 8

2 tablespoons olive oil

1 cup mushrooms, sliced

¹⁄
₂cup onions, sliced

2 cups white rice, uncooked

2 tablespoons margarine

2 cups water

2 cups chicken broth

1 pound boneless, skinless chicken breast, cut into
¹⁄
₂"-thick slices

¹⁄
₂teaspoon kosher salt

¹⁄
₈teaspoon black pepper

Add the olive oil to a 4-quart slow cooker and sauté the mushrooms and onions on high heat until browned, about 3–5 minutes.
Add the rest of the ingredients to the slow cooker. Cover and cook on low heat for 6 hours.

Beanie Weenies

If serving this dish to young children, slice the hot dog rounds into smiles (halves) to avoid a choking hazard.

INGREDIENTS | SERVES 8

1 tablespoon olive oil

1 large yellow onion, peeled and diced

1 (12-ounce) package frankfurters, sliced into
¹⁄
₂" rounds

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

¹⁄
₂cup barbecue sauce

¹⁄
₄cup molasses

2 teaspoons yellow mustard

2 teaspoons Worcestershire sauce

1 bay leaf

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until the onion softens. Push onions to the sides and add the sliced franks. Sauté until the franks brown, about 3–4 minutes.
Transfer frank mixture to the slow cooker; stir in remaining ingredients.
Cover and cook on low heat for 4 hours. Remove the bay leaf before serving.

Sloppy Beanie Weenies

For a fun way to serve the Beanie Weenies, ladle into hot dog buns. And keep a supply of paper towels handy!

Farro Salad with Feta

The farro in this salad is best at room temperature or lightly chilled. If made in advance, cover and chill; remove from refrigerator about a half hour before combining with remaining ingredients.

INGREDIENTS | SERVES 8

1 cup whole grain farro, rinsed and picked over

2 cups Vegetable Broth (see
Chapter 4
)

¹⁄
₂teaspoon kosher salt, or to taste

¹⁄
₄teaspoon ground black pepper, or to taste

4 cups baby greens

1 cup grape or cherry tomatoes

8 ounces feta cheese, crumbled

¹⁄
₄cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons dried oregano or dill, for garnish

Farro

Farro is an ancient grain that is making a modern comeback. It has a look and nutty taste similar to brown rice. Be sure to buy whole grain and not the pearled variety, which will become mushy during the long cooking process. Farro is available in larger supermarkets and health food stores.

Add farro and broth to a 4-quart slow cooker. Cover and cook on high for 1
¹⁄
₂–2 hours, or until farro is tender and all of the broth is absorbed.
Fluff with a fork while mixing in the salt and pepper. Taste and add more salt and/or pepper if needed. Remove farro from cooker and allow to cool to room temperature.
Just before serving, divide greens among 8 salad bowls. Top each with farro, cherry tomatoes, and feta cheese. Whisk together the oil and the balsamic vinegar; drizzle over salads. Sprinkle with oregano or dill, if desired.

Cuban-Style Chicken with Black Beans

Take the heat down a notch by halving the quantity of the chilies in adobo sauce, or omitting them completely.

INGREDIENTS | SERVES 4–6

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

2 large sweet potatoes, peeled cut into 2" chunks

1 small red pepper, seeded and cut into
¹⁄
₂" strips

4 garlic cloves, minced

2 tablespoons olive oil

1 whole chicken cut into eighths, most of the skin removed

2 teaspoons chopped chipotle chilies in adobo sauce

¹⁄
₂cup salsa

1 tablespoon paprika

1 cup Chicken Stock (see
Chapter 4
)

¹⁄
₄cup fresh cilantro leaves, chopped

Combine black beans, sweet potatoes, red pepper, garlic, and olive oil in a 6-quart slow cooker. Place chicken on top of potato mixture.
Mix together the chipotle chilies, salsa, and paprika; spread over the chicken. Pour chicken stock on top. Cover and cook on low for 8 hours or on high for 4 hours.
Sprinkle with cilantro just before serving.

Greek-Style Kasha and Lentils

The feta cheese can be omitted for a pareve side dish.

INGREDIENTS | SERVES 4

Cooking spray

2 eggs, lightly beaten

2 cups medium or coarse uncooked kasha

1 cup dried brown lentils, rinsed and picked over

¹⁄
₂teaspoon dried oregano

3 garlic cloves, minced

5 cups Vegetable Broth (see
Chapter 4
)

¹⁄
₂teaspoon kosher salt

¹⁄
₈teaspoon ground black pepper

¹⁄
₂cup sliced black olives

3 Roma tomatoes, seeded and diced

1 cup feta cheese, crumbled

¹⁄
₄cup Italian parsley leaves, finely chopped (for garnish)

Spray the inside of a 4-quart slow cooker with the cooking spray.
In a medium bowl, combine the eggs and kasha, stirring to make sure that the kasha is completely coated with egg.
Heat a large skillet over medium-high heat. Pour in the kasha mixture. Stir continuously with a wooden spoon or spatula, breaking up the mixture until the egg dries and the kasha has toasted and separated. Add the kasha mixture to the prepared slow cooker.
Add the lentils, oregano, garlic, and vegetable broth to the slow cooker and stir to mix. Cover and cook on low for 3–4 hours or until the broth has completely been absorbed and the lentils are tender.
Stir in the salt, pepper, olives, and tomatoes. Cover and cook for an additional 15 minutes. Sprinkle on the feta cheese and garnish with the chopped parsley, if desired, before serving.

Vegetarian Cholent with Kishke

Kishke, also known as stuffed derma, is made of matzoh meal, oil, vegetables, and spices stuffed into a large sausage-like casing.

INGREDIENTS | SERVES 6

1 medium onion, diced

1 carrot, peeled and cut into 1" pieces

1 cup lima beans, rinsed and picked over

1 cup navy beans, rinsed and picked over

1 cup pearl barley, rinsed and picked over

2 Yukon gold potatoes, peeled and cut into large chunks

2 medium sweet potatoes, peeled and cut into large chunks

1 teaspoon paprika

4 garlic cloves, minced

8 ounces white mushrooms, cleaned and quartered

1 pound whole kishke, defrosted if frozen

4 cups water, plus more if needed

2 teaspoons kosher salt, plus more if needed

¹⁄
₂teaspoon black pepper, plus more if needed

In a 4- or 6-quart slow cooker, place ingredients in the following order: Chopped onion, carrot, beans, barley, Yukon gold potatoes, sweet potatoes, paprika, garlic, mushrooms, kishke, and water.
Cover and cook on low for 12–26 hours. Check and add water at any time if cholent looks too dry. If there is too much liquid at the end of the cooking time, uncover and let cook for an additional 30 minutes. Add salt and pepper. Taste and add additional salt and/or pepper if needed. Slice kishke before serving.

Chicken and Sausage Paella

There is no seafood in this version of the classic Spanish rice dish.

INGREDIENTS | SERVES 6

Cooking spray

1 medium onion, diced

3 garlic cloves, minced

1 (12-ounce) package sausage, sliced into
¹⁄
₂" rounds

1 (14.5-ounce) can diced tomatoes, undrained

1 small green or red pepper, seeded and cut into
¹⁄
₂" strips

1 tablespoon paprika

2 teaspoons kosher salt

¹⁄
₄teaspoon ground black pepper

¹⁄
₈teaspoon saffron, crushed

1
¹⁄
₂cups Chicken Stock (see
Chapter 4
)

4 skinless, boneless chicken breasts, cut into 1" strips

1 cup frozen peas, thawed

3 cups cooked rice

Spray the inside of a 6-quart slow cooker with the cooking spray.
Combine the onion, garlic, sausage, tomatoes, green or red pepper, paprika, salt, black pepper, saffron, and chicken stock in the prepared slow cooker. Arrange the chicken breasts on top.
Cover and cook on low for 4–6 hours. Stir in the peas. Cover and cook on low for an additional 15 minutes. Serve over rice.

CHAPTER 12

Noodles, Pasta, and Sauces

Creamy Vodka Sauce

Marinara Sauce

Tomato and Sausage Sauce

Mushroom and Red Wine Sauce

Eggplant and Tomato Sauce

Spinach Lasagna

Macaroni and Cheese

Lamb Ragu

Chicken Paprikash with Egg Noodles

Chicken in Plum Sauce with Japanese Soba Noodles