The Everything Kosher Slow Cooker Cookbook (34 page)

Bolognese Sauce over Pasta

Chicken Tetrazzini

Creamy Vodka Sauce

If you prefer not to use vodka in this recipe, you can skip Step 1 and use
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cup tomato sauce instead. Serve this Creamy Vodka Sauce over cooked penne pasta or fried eggplant. Top with freshly grated cheese if desired.

INGREDIENTS | YIELDS ABOUT 3
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CUPS

1 cup vodka

2 tablespoons olive oil

2 medium shallots, peeled and minced

3 cloves of garlic, peeled and minced

2 (28-ounce) cans crushed tomatoes in purée

1 teaspoon dried oregano

1 teaspoon sugar

Salt and freshly ground pepper, to taste

2 cups evaporated milk

1. Add the vodka to a 3- or 4-quart slow cooker. Cook uncovered on high for 1 hour or until reduced by half.
   
2. Add the olive oil and minced shallots to a microwave-safe bowl. Cover and microwave on high for 1 minute. Uncover and stir in the garlic. Cover and microwave on high for 30 seconds. Add to the slow cooker along with the tomatoes, oregano, sugar, salt, and pepper. Stir to combine. Cover and cook on low for 10–12 hours.
   
3. Shortly before serving, stir the evaporated milk into the sauce. Cook uncovered on low until heated through. Taste for seasoning and, if necessary, add additional oregano, sugar, salt, and pepper if needed.
   
4. Any leftover sauce can be refrigerated in a covered container for up to 3 days or frozen for up to 3 months.
   

Marinara Sauce

This classic sauce is delicious over spaghetti or in Spinach Lasagna (see recipe this chapter).

INGREDIENTS | SERVES 8

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

1 tablespoon minced fresh basil

1 tablespoon minced fresh Italian parsley

1 stalk celery, diced

1 (28-ounce) can whole tomatoes in purée

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can diced tomatoes in juice

1. Heat the olive oil in a medium nonstick skillet. Sauté the onion and garlic until the onion is soft, about 3 minutes.
   
2. Add the onions and garlic to a 6-quart slow cooker. Add the herbs, celery, and tomatoes. Stir to distribute the spices. Cook on low for 10–12 hours.
   

Tomato and Sausage Sauce

Sausage is a delicious alternative to meatballs in this rich tomato sauce. There are chicken, veal, and beef kosher sausages, each with many different flavors from which to choose. Try making this recipe with a different type each time and select your favorite. Or favorites!

INGREDIENTS | SERVES 6

1 (12-ounce) package sweet Italian sausages, sliced

2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes

3 cloves garlic, minced

1 onion, minced

3 tablespoons minced basil

1 tablespoon minced Italian parsley

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teaspoon crushed rosemary

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teaspoon freshly ground black pepper

1. Brown the sausage slices in a nonstick skillet over medium-high heat, about 2–3 minutes each side. Drain any grease. Add the sausages to a 4-quart slow cooker, along with the remaining ingredients. Stir.
   
2. Cook on low for 8 hours.
   

Mushroom and Red Wine Sauce

Try this sauce over your favorite pasta.

INGREDIENTS | SERVES 8

2 tablespoons olive oil, divided

1 pound white button mushrooms, sliced

1 cup red wine

1 large onion, diced

2 cloves garlic, minced

1 tablespoon minced fresh basil

1 tablespoon minced fresh Italian parsley

1 (28-ounce) can whole tomatoes in purée, undrained

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can diced tomatoes, undrained

Which Wine?

The best wine to use in any recipe is one that you like to drink. If it’s unfit by the glass, it’s unfit for your dish!

1. Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms start to give off their juices, about 5 minutes. Continue to cook until the juices evaporate, about 2 more minutes.
   
2. Add the wine and let wine come to a simmer. Reduce heat to medium; continue to simmer uncovered for 2 minutes. Transfer the mushrooms and wine to a 4-quart slow cooker.
   
3. Return the skillet to the burner and increase heat to medium-high. Heat the remaining olive oil, then add the onion and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the garlic and stir continuously for 30 more seconds.
   
4. Add the onion mixture to the slow cooker. Stir in the remaining ingredients. Cover and cook on low for 10–12 hours.
   

Eggplant and Tomato Sauce

Serve this sauce over a thick pasta such as rotini.

INGREDIENTS | SERVES 8

2 tablespoons olive oil, divided

1 large onion, diced

2 cloves garlic, minced

4 Japanese eggplants, diced

1 tablespoon minced fresh basil

1 tablespoon minced fresh Italian parsley

1 (28-ounce) can whole tomatoes in purée, undrained

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can diced tomatoes, undrained

1. Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft, about 5 minutes.
   
2. Add the garlic and stir continuously for 30 more seconds.
   
3. Add the eggplant and stir for another 2 minutes.
   
4. Transfer the eggplant mixture to the slow cooker. Stir in the remaining ingredients. Cover and cook on low for 10–12 hours.
   

Spinach Lasagna

Baby spinach is more tender than full-sized leaves, so no pre-cooking is necessary.

INGREDIENTS | SERVES 8

Cooking spray

4 cups Marinara Sauce (see recipe in this chapter)

2 (15-ounce) cans diced tomatoes, drained

3 cloves garlic, minced

1 tablespoon dried oregano

1 (16-ounce) carton whole ricotta cheese

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cup grated Parmesan cheese

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cup flat-leaf parsley leaves, chopped

2 teaspoons kosher salt

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teaspoon black pepper

1 (16-ounce) package lasagna noodles, uncooked

1 (8-ounce) bag baby spinach

1 (16-ounce) package whole mozzarella cheese, grated

1. Lightly spray the interior of a 5- or 6-quart slow cooker with the cooking spray.
   
2. In a medium bowl, combine the marinara sauce, the tomatoes, the garlic, and the oregano.
   
3. In another medium bowl, combine the ricotta cheese, the Parmesan cheese, the parsley, the salt, and the pepper.
   
4. Spoon about
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   cup of the tomato sauce mixture into the slow cooker to cover the bottom with a thin layer. Top with a single layer of noodles, breaking them as necessary to fit. Layer a third of the baby spinach evenly over the noodles. Spread a third of the ricotta mixture and a third of the remaining sauce. Sprinkle evenly with a third of the mozzarella cheese.
   
5. Cover with another layer of lasagna noodles, and half each of the remaining spinach, ricotta, sauce, and mozzarella. Finish with a final layer of lasagna noodles and the remaining spinach, ricotta mixture, sauce, and mozzarella (some lasagna noodles might be left over).
   
6. Cover and cook on to low until the noodles are tender, 2–3 hours (check after 2 hours).
   

Macaroni and Cheese

This is a very creamy version of everyone’s favorite comfort food.

INGREDIENTS | SERVES 6

Cooking spray

2 eggs, lightly beaten

2 (12-ounce) cans evaporated milk

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pound elbow macaroni, uncooked

3 cups shredded Cheddar cheese

1 cup freshly grated Parmesan cheese

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teaspoon kosher salt

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teaspoon ground black pepper

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teaspoon dried mustard

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teaspoon ground nutmeg

Miss the Crunchy Topping?

Transfer the cooked macaroni and cheese to a broiler-safe casserole dish. Top with
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cup of soft bread crumbs mixed with 1 tablespoon of melted butter. Place in a preheated broiler for 1
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–2 minutes or until the crumbs are golden brown.

1. Coat the inside of a 4-quart slow cooker with cooking spray.
   
2. In a large bowl, whisk eggs with evaporated milk. Mix in remaining ingredients. Transfer to prepared slow cooker.
   
3. Cover and cook on low for 2–4 hours, or on high for 1–3 hours, until the macaroni has softened and the sauce has thickened. If center does not look completely cooked, turn off cooker and let sit, covered, for 30 minutes.
   

Lamb Ragu

Ragu is a slow-cooked Italian meat sauce, usually served over pasta. For a nonalcoholic version, substitute 2 cups chicken broth for the wine and water.

INGREDIENTS | SERVES 8

2 tablespoons vegetable oil

1 medium onion, peeled and diced

2 garlic cloves, peeled and minced

2 pounds stew lamb, cut into 1" cubes

2 carrots, peeled and cut into 1" chunks

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teaspoon kosher salt

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teaspoon black pepper

1 tablespoon fresh rosemary, minced

1 teaspoon dried oregano

1 teaspoon dried sage

1 cup dry red wine

1 cup water

2 tablespoons tomato paste

2 (15-ounce) cans diced tomatoes, drained

1 pound rigatoni, cooked according to package directions

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cup Italian flat parsley leaves, chopped (for garnish)

Rigatoni

Rigatoni is a tube-shaped pasta with ridges. It is traditionally served with a chunky meat sauce. Another suitable pasta is penne rigate, a pasta similar to rigatoni but cut on the diagonal.

1. Heat oil in a large skillet over medium-high heat. Add onion and cook until onions just start to brown, stirring occasionally, about 5 minutes. Add garlic and sauté for 30 seconds. Transfer onion mixture to a 4- or 6-quart slow cooker.
   
2. Add the lamb cubes to the skillet and brown for 3 minutes on each side.
   
3. Place carrots in slow cooker, then top with lamb cubes. Add remaining ingredients except pasta and parsley leaves to the slow cooker. Cook for 8–12 hours on low. Serve ragout over rigatoni, garnished with parsley.