The Everything Kosher Slow Cooker Cookbook (9 page)

Cooking spray

4 crisp apples, such as Granny Smith, golden delicious, or Cortland

2 baking apples, such as gala, McIntosh, or pink lady

2 tablespoons fresh lemon juice

1 teaspoon ground cinnamon

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teaspoon ground cardamom

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cup granulated sugar

2 tablespoons cornstarch

1 cup Almond and Dried Cherry Granola (see the recipe in this chapter)

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cup firmly packed brown sugar

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cup (
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stick) unsalted butter or margarine, cubed

1 cup yogurt (optional)

Breakfast for Dessert?

Serve with ice cream or Tofutti for a yummy dessert.

1. Spray the inside of a 4-quart slow cooker with cooking spray.
   
2. Peel, core, and chop the apples into
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   " cubes. Place in a large bowl and toss with the lemon juice.
   
3. In a small bowl mix together the cinnamon, cardamom, granulated sugar, and cornstarch. Add to the apple mixture; stir to combine. Transfer apple/spice mixture to prepared slow cooker.
   
4. In a medium bowl combine the granola with the brown sugar. Sprinkle evenly over the apple mixture. Arrange butter or margarine cubes on top. Cover and cook on high for 2
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   –3 hours. If mixture seems too liquidy, set cover ajar and cook on high for up to an additional half hour.
   
5. Serve warm with yogurt, if desired.
   

Hash Brown Casserole

Use vegetarian sausage links such as those from Morningstar Farms.

INGREDIENTS | SERVES 8

2 tablespoons unsalted butter

1 small onion, peeled and diced

1 small green pepper, seeded and diced

1 (8-ounce) package vegetarian sausage links

8 eggs

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cup milk, whole, low-fat, or skim

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teaspoon kosher salt

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teaspoon ground black pepper

1 (30-ounce) bag plain frozen hash brown potatoes, defrosted

1 (8-ounce) package shredded Cheddar cheese

1. Melt butter in a small skillet over medium-high heat. Add the onion and green pepper. Cook, stirring frequently, until the onions soften, about 5 minutes.
   
2. Push the onions to the sides and add the vegetarian sausage links. Cook for about 3 minutes or until the sausages are browned on all sides. Transfer to a 4- or 6-quart slow cooker.
   
3. In a large bowl whisk together the eggs, milk, salt, and pepper. Add the hash browns and stir to completely coat the potatoes with the egg mixture, breaking up clumps, if any.
   
4. Pour the potato mixture over the onions and sausages. Sprinkle the cheese evenly on top. Cover and cook on high for 3–4 hours or until cheese has melted and eggs are set.
   

Shakshuka

Shakshuka is a Middle Eastern dish of eggs poached in a very spicy tomato sauce. Although it can be served at any meal, in Israel it is served for breakfast. This version
adds a couple of potatoes for a very hearty first meal. Serve with pitas or a baguette.

INGREDIENTS | SERVES 4

1 tablespoon olive oil

1 large yellow onion, peeled and diced

2 large potatoes, peeled and cut into 1" chunks

1 red pepper, seeded and diced

4 garlic cloves, minced

1 teaspoon ground cumin

1 tablespoon sweet paprika

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teaspoon cayenne pepper

1 (28-ounce) can fire-roasted diced tomatoes, undrained

1 teaspoon kosher salt

4 eggs

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teaspoon ground black pepper

1 tablespoon parsley leaves, chopped (for garnish)

1. Heat the oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook, stirring frequently, for about 5 minutes, or until the onions soften.
   
2. Add the red pepper and garlic. Continue to sauté for another 2 minutes.
   
3. Transfer mixture to a 4-quart slow cooker. Stir in remaining ingredients except the eggs, black pepper, and parsley. Cover and cook on low for 4 hours.
   
4. Carefully break the eggs on top of the tomato sauce. Do not stir in. Re-cover and continue to cook for another 10–15 minutes or until the eggs are poached to your preference. Sprinkle with the black pepper and parsley (if desired) before serving.
   

Pear, Apple, and Cranberry Pancake Topping

Add this festive topping to pancakes to make breakfast a real treat!

INGREDIENTS | SERVES 8

3 tart apples, thinly sliced

3 Bosc pears, thinly sliced

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cup fresh cranberries

1 tablespoon brown sugar

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teaspoon ground ginger

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teaspoon cinnamon

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teaspoon nutmeg

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teaspoon mace

Crantastic!

Cranberries are a superfood. High in antioxidants and fiber, they are a welcome addition to both sweet and savory dishes. They are also naturally high in pectin, which means they’ll thicken any dish.

1. Place all ingredients into a 3- or 4-quart slow cooker. Stir. Cook on low for 2 hours.
   

Hot and Fruity Granola

With a little hot milk, granola becomes a warm, comforting breakfast.

INGREDIENTS | SERVES 6

Cooking spray

2 cups Almond and Dried Cherry Granola (see recipe in this chapter)

2 (12-ounce) cans evaporated milk

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teaspoon salt

2 apples (your favorite variety), peeled, cored, and diced

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cup milk (whole, low-fat or skim) (for garnish)

1. Spray the inside of a 3- or 4-quart slow cooker with the cooking spray.
   
2. Stir together the granola, evaporated milk, and salt in the prepared slow cooker.
   
3. Cover and cook on low for 8–9 hours. Stir in the diced apple and milk, if desired, before serving.
   

Individual Spinach Florentine Cups

This dish can also be served as a light lunch. Serve alongside a chopped salad.

INGREDIENTS | SERVES 6

Cooking spray

2 cups cubed Italian bread, without crusts

1 (10-ounce) package frozen spinach, defrosted and squeezed dry

1 cup sliced fresh mushrooms

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red pepper, seeded and finely diced

1 cup shredded sharp Cheddar cheese, divided

6 eggs

1 (12-ounce) can evaporated milk

1 teaspoon kosher salt

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teaspoon sweet paprika

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teaspoon ground black pepper

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cup thinly sliced scallions (for garnish)

1. Spray 6 small (4- or 5-ounce) ramekins with cooking spray. Divide the bread cubes, spinach, mushrooms, red pepper, and
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   cup of the Cheddar cheese evenly among the prepared ramekins.
   
2. In a small bowl, whisk together the eggs, evaporated milk, and salt. Pour evenly over the layers in the ramekins. Sprinkle with the remaining
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   cup cheese and the paprika.
   
3. Place the ramekins in an oval 6- or 7-quart slow cooker. Cover and cook on high for 2–2
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   hours or until eggs are set. Sprinkle with black pepper and scallions, if using, before serving.
   

CHAPTER 4

Soups

Chicken Stock

Beef Broth

No-Beef Broth

Vegetable Broth

3-in-1 Soup (Mushroom-Barley Soup with Flanken)

Chicken Soup with Lukshen (Noodles)

Aromatic Chicken Rice Soup

Chicken Congee

Hot and Sour Soup

Pho Soup

Creamy Wild Mushroom Soup

Southwestern Corn Chowder

Simple Split Pea Soup

Moose Soup

Minestrone Soup

Italian Wedding Soup

Scotch Broth

Tortilla Soup

Black Bean Soup

French Onion Soup

Beer-Cheese Soup

Red Lentil and Vegetable Soup

Spring Vegetable Soup

Potato-Leek Soup

Tomato Basil Soup

Butternut Squash Soup

Pumpkin Bisque

Summer Borscht

Wild Rice and Portobello Soup

White Bean and Barley Soup

Mulligatawny Soup

Russian Sweet and Sour Cabbage Soup

Chicken Stock

Homemade chicken stock is much cheaper and tastier than store-bought. Make a batch of the basic version below and freeze cup- or quart-sized portions for up to 3 months. Defrost only the amount needed in a recipe.

INGREDIENTS | YIELDS 3 QUARTS

1 chicken carcass

2 carrots, cut into chunks

2 stalks celery, cut into chunks

2 onions, cut into chunks

2 parsnips, cut into chunks

1 head garlic

2 chicken wings

Water, as needed

Stock Options

Any leftover vegetables can be added to stock for extra flavor; fennel fronds, green onions, turnips, and red onion are all good choices. Depending on the recipe that the stock will be used in, adding items like dried chilies, ginger, or galangal root will customize the stock, making it an even better fit for the final product.

1. Place the carcass, carrots, celery, onions, parsnips, garlic, and wings into a 6-quart slow cooker.
   
2. Fill the slow cooker with water until it is 2 inches below the top. Cover and cook on low for 10 hours.
   
3. Strain into a large container. Discard the solids. Refrigerate the stock overnight.
   
4. The next day, scoop off any fat that has floated to the top. Discard the fat.
   
5. Refrigerate the stock for 2–3 days, or freeze up to 3 months.