The Everything Kosher Slow Cooker Cookbook (6 page)

Read The Everything Kosher Slow Cooker Cookbook Online

Authors: Dena G. Price

Sassy and Sweet Chicken Wings

For larger servings or to increase the number of servings, substitute 4 pounds of chicken drumettes (the meatiest pieces of the chicken wings) for the whole chicken wings.

INGREDIENTS | SERVES 12

1 cup ketchup

1 cup chili sauce

4 pounds chicken wings

1 (12-ounce) can Coca-Cola

In a small bowl, mix ketchup and chili sauce together to combine.
Add the chicken wings and ketchup mixture to a 5- or 6-quart slow cooker in alternating layers. Pour the cola over the chicken and ketchup mixture. Cover and cook on low for 6–8 hours.
Uncover the slow cooker and continue to cook on low until the sauce is thickened. To serve, reduce the heat setting of the slow cooker to warm.

Sticky Honey Wings

Making wings in the slow cooker is not only easy, it is a great way to keep wings warm throughout an entire party or game. Just switch the setting to warm after cooking and the wings will stay hot and sticky.

INGREDIENTS | SERVES 10

Cooking spray

3 pounds chicken wings, tips removed

¹⁄
₄cup honey

¹⁄
₄cup low-sodium soy sauce

¹⁄
₂teaspoon freshly ground pepper

2 tablespoons chili sauce

¹⁄
₂teaspoon garlic powder

The World of Chili Sauce

Chili sauce is a smooth, mild red sauce. A mixture of tomato purée and spices, it is most often used as a base for other sauces. Chili-garlic sauce is a mixture of coarsely ground chilies and garlic. It is robustly flavored and used frequently in soups, stir-fries, and dipping sauces.

Spray the inside of a 4-quart slow cooker with cooking spray. Layer the wings on the bottom.
In a small bowl, whisk together the honey, soy sauce, pepper, chili sauce, and garlic powder. Pour over the wings. Toss to coat with sauce.
Cook for 6–7 hours on low. Stir before serving.

Zesty Lemon Hummus

Serve this Middle Eastern spread with pita, vegetables, or falafel.

INGREDIENTS | SERVES 20

1 pound dried chickpeas, rinsed and drained

Water, as needed

3 tablespoons tahini

4 tablespoons lemon juice

2 teaspoons lemon zest

3 cloves garlic

¹⁄
₂teaspoon kosher salt, or to taste

¹⁄
₄teaspoon white pepper, or to taste

Lemon Zest

Grate only the outer portion of the lemon skin, avoiding the bitter white pith underneath. My friend Juley passes along this tip: grate more than you need, then freeze the excess in a freezer-safe plastic bag (pressing out air before sealing) for up to 6 months. The natural oils in citrus zest prevent it from freezing solid, making it easy to measure out the amount needed.

In a 4-quart slow cooker, add the chickpeas and cover with water by several inches. Soak overnight.
The next day, drain the chickpeas and replace the water. Cover and cook on low for 8 hours. Drain, reserving the liquid.
In a food processor, place the cooked chickpeas, tahini, lemon juice, lemon zest, garlic, and salt and pepper. Pulse until smooth, adding the reserved liquid as needed to achieve the desired texture. Taste and add more salt and pepper if needed.

Fig and Ginger Spread

This rich-tasting spread is great swirled into Greek yogurt or served as a dip with strawberries and other fruit.

INGREDIENTS | SERVES 25

2 pounds fresh figs

2 tablespoons minced fresh ginger

2 tablespoons lime juice

¹⁄
₂cup water

³⁄
₄cup sugar

Place all ingredients in a 2-quart slow cooker. Stir. Cook on low for 2–3 hours. Remove the lid and cook for an additional 2–3 hours until the mixture is thickened.
Pour into airtight containers and refrigerate for up to 6 weeks.

Traditional Apple Butter

The natural pectin in the apple peels helps thicken the butter.

INGREDIENTS | YIELDS ABOUT 3 CUPS

4 pounds Jonathan, McIntosh, or Rome apples

1 lemon

1
¹⁄
₃cups light brown sugar, packed

1 cup apple cider

6" cinnamon stick (optional)

Wax On, Wax Off

Apples shipped long distances are usually coated with a thin layer of wax to preserve freshness. Although the total amount on each apple is minuscule (and therefore, even if the wax were to contain nonkosher elements the apple would still be considered kosher by most certifying agencies), to some consumers any amount is unacceptable. So in order to ensure that the apples haven’t been waxed, purchase directly from an orchard or at a farmer’s market.

Core and quarter the apples. Add to a 4- or 5-quart slow cooker.
Zest the lemon and squeeze out the juice into a small bowl.
Add the lemon zest, lemon juice, brown sugar, and cider to the slow cooker and stir to combine. Add the cinnamon stick if using. Cover and cook on low for 10 hours or until the apples are soft and tender.
Uncover and, stirring occasionally, cook on high for an additional 8–10 hours or until the mixture has reduced to about 3 cups.
If used, remove and discard the cinnamon stick. Use a spatula to press the apple butter through a large mesh strainer to remove the peel. Ladle the warm apple butter into hot, sterilized jars. Screw two-piece lids onto the jars. Allow to stand at room temperature for 8 hours; refrigerate for up to 6 months.

Vegetarian Cabbage Rolls

Even meat-eaters can’t tell the difference! Serve these as a party appetizer or lunch.

INGREDIENTS | YIELDS 24–30 ROLLS

2 small heads of cabbage

2 (8-ounce) cans tomato sauce

2 tablespoons lemon juice

1 tablespoon sugar

1 (12-ounce) jar roasted, unsalted sunflower seeds

1 tablespoon vegetable oil

1 large Spanish (yellow) onion, finely diced

2 cups cooked long-grain rice

2 eggs

2 teaspoons kosher salt

¹⁄
₄teaspoon freshly ground black pepper

Cooking spray, as needed

¹⁄
₄cup raisins

Forget to Freeze the Cabbages Last Night?

Cut 12–15 large leaves from each cabbage. Place in a large pot containing a few inches of boiling water. Cover and let steam for 10 minutes. Drain in a colander. Allow to cool enough to handle, then proceed with the recipe.

The evening before, place the cabbages in the freezer and leave overnight.
The next morning, remove cabbages from freezer. Set aside to defrost enough to handle. Peel off 12–15 large leaves from each cabbage (as they defrost the leaves will soften) and cut off any heavy back membrane.
Meanwhile, in a 1-quart bowl, combine the tomato sauce, lemon juice, and sugar and set aside.
Pour sunflower seeds into a food processor and process in pulses until ground. Avoid overprocessing to prevent the ground seeds from becoming sunflower butter. Set aside.
Heat oil in a large skillet over medium heat. Add onion and sauté for 7–8 minutes or until lightly browned. Remove from heat and add rice, ground sunflower seeds, eggs, salt, and pepper. Mix well.
Place 1 cabbage leaf, cut side toward you, on a flat work surface. Put a heaping teaspoon of sunflower mixture near top of leaf. Fold over the top, then tightly fold in the sides. Tightly roll up and secure with a toothpick. Repeat until all the cabbage leaves are used up.
Spray the inside of a 4- to 6-quart slow cooker with cooking spray. Spread a thin layer of tomato sauce mixture on bottom. Arrange rolls on the sauce, toothpick side down. Sprinkle with raisins, then cover with remaining sauce. Cover and cook on low for 4–6 hours.

Stuffed Grape Leaves

Although there are many versions of stuffed grape leaves served across the Mediterranean, this version is inspired by Greece.

INGREDIENTS | SERVES 30

1 (16-ounce) jar grape leaves (about 60 leaves)

Cooking spray, as needed

³⁄
₄pound ground beef, chicken, or veal

1 shallot, minced

³⁄
₄cup cooked brown or white rice

¹⁄
₄cup minced dill

¹⁄
₂cup lemon juice, divided use

2 tablespoons minced parsley

1 tablespoon dried mint

1 tablespoon ground fennel

¹⁄
₄teaspoon freshly ground black pepper

¹⁄
₈teaspoon salt

2 cups water

Easy Greek-Style Dipping Sauce

In a medium bowl, stir together 1 cup pareve sour cream and 1 teaspoon each dried oregano, mint, thyme, dill weed, and white pepper. Stir in 3 tablespoons lemon juice. Refrigerate for 1 hour before serving. Refrigerate leftovers in an airtight container up to 2 days. If mixture separates, stir liquid back in before using.

Prepare the grape leaves according to package instructions. Set aside.
Spray a nonstick skillet with cooking spray. Sauté the meat and shallot until the meat is thoroughly cooked. Drain off any excess fat. Scrape into a large bowl and add the rice, dill,
¹⁄
₄cup of the lemon juice, parsley, mint, fennel, pepper, and salt. Stir to incorporate all ingredients.
Place a grape leaf, stem side up, with the top of the leaf pointing away from you on a clean work surface. Place 1 teaspoon filling in the middle of the leaf. Fold the bottom toward the middle and then fold in the sides. Roll it toward the top to seal. Repeat with the other leaves.
Place the rolled grape leaves in two or three layers in a 4-quart slow cooker. Pour in the water and remaining lemon juice. Cover and cook on low for 4–6 hours. Serve warm or cold.

Coconut Chicken Fingers

Serve with Honey-Mustard Dipping Sauce.