The Everything Kosher Slow Cooker Cookbook (12 page)

1 teaspoon kosher salt, or to taste

Frank’s RedHot Sauce (optional, to taste)

¹
⁄
₄
cup packed cilantro leaves and stems, chopped

1. In a sauté pan, heat the olive oil over medium heat, then sauté the garlic along with half each of the bell peppers and onion for 2–3 minutes.
   
2. Into a 4-quart slow cooker, add the sautéed vegetables, black beans, cumin, chipotle powder, and broth. Cover, and cook on low for 6 hours.
   
3. Using an immersion blender, process the soup so that most of the soup is smooth. Add salt and taste, adding more salt as necessary. Optionally, add a few drops of Frank’s RedHot Sauce.
   
4. Ladle out the soup into bowls. Sprinkle each serving evenly with the cilantro and the remaining onion and peppers.
   

French Onion Soup

With a little advanced planning, this weekend-type recipe can be served during an otherwise busy weekday.

INGREDIENTS | SERVES 4

¹
⁄
₂
tablespoon olive oil

4 cloves garlic, minced

1 cup Caramelized Onions (see
Chapter 10
)

1 teaspoon fresh thyme leaves, minced (or 1 tablespoon dried)

1 cup dry red kosher wine

4 cups No-Beef Broth or Vegetable Broth (see recipes in this chapter)

1 teaspoon kosher salt

¹
⁄
₄
teaspoon black pepper

4 (1" thick) slices French bread

4 ounces Swiss cheese, thinly sliced

Kosher Wine

Although grapes are inherently kosher, kosher wine can only be created by Sabbath-observing Jews under strict supervision of a rabbi or mashgiach. A non-Jew involved in any step of wine production, from the moment the grapes enter the plant until the wine is bottled and sealed, renders the wine nonkosher. In addition, no animal products can be used in its production or as filters, and the wine must only be aged in either wooden barrels (new or previously used to store kosher wines) or in stainless steel tanks.

1. Heat the olive oil in a 4-quart slow cooker on high heat. Add the garlic and sauté for 1 minute.
   
2. Add the Caramelized Onions, thyme, red wine, broth, salt, and pepper. Cover and cook on low heat for 4 hours.
   
3. About 10 minutes before the soup has finished cooking, preheat the broiler. Place French bread slices on an ungreased cookie sheet and place under broiler for about 1 minute to lightly toast.
   
4. To serve, ladle the soup into 4 broiler-safe bowls. Place a slice of the toasted French bread on top of the soup. Divide Swiss cheese slices onto tops of bread. Place soup bowls under the broiler until the cheese has melted.
   

Beer-Cheese Soup

For the best results, use a pale ale in this recipe.

INGREDIENTS | SERVES 12

¹
⁄
₂
cup butter or margarine

¹
⁄
₂
white onion, diced

2 medium carrots, peeled and diced

2 ribs celery, diced

¹
⁄
₂
cup flour

3 cups Vegetable Broth (see recipe in this chapter)

1 (12-ounce) can or bottle of beer

3 cups milk

3 cups Cheddar cheese

¹
⁄
₂
teaspoon dry ground mustard

1 teaspoon kosher salt

1 teaspoon black pepper

1. In a sauté pan over medium heat, melt the butter or margarine, then sauté the onion, carrots, and celery until just softened, about 5–7 minutes. Add the flour and stir to form a roux. Let cook for 2–3 minutes.
   
2. In a 4-quart slow cooker, add the cooked vegetables and roux, then slowly pour in the broth and beer while whisking.
   
3. Add the milk, cheese, and dry mustard. Cover and cook on low for 4 hours.
   
4. Use an immersion blender to blend until smooth. Stir in salt and pepper. Taste and add more if needed.
   

Red Lentil and Vegetable Soup

Red lentils have a milder taste than brown lentils. For a creamier option, use an immersion blender to partially blend the lentils before adding the spinach.

INGREDIENTS | SERVES 6

1 tablespoon olive oil

1 small onion, peeled and chopped

1
¹
⁄
₂
teaspoons fresh ginger, peeled and minced

2 cloves garlic, minced

3 medium carrots, peeled and diced

1 teaspoon cumin

1 (14.5-ounce) can petite diced tomatoes, undrained

2 cups Vegetable Broth (see recipe in this chapter)

1 cup red lentils, rinsed, drained, and inspected to remove any dirt or debris

2 cups water

1 teaspoon kosher salt, plus more to taste

¹
⁄
₄
teaspoon black pepper

1 (5-ounce) bag baby spinach leaves, rinsed and drained

Kosher versus Table Salt

Named for its use in kashering meats. Kosher salt contains no additives, such as iodine. It has a larger grain and more surface area than table salt, allowing it to stick to food better. Because of its flakiness, a measure of kosher salt contains less salt by weight than the same measure of table salt. Use twice as much kosher salt when substituting for table salt.

1. In a sauté pan, heat the olive oil over medium heat, then sauté the onion for 5 minutes or until softened. Add the ginger, and garlic; sauté for an additional minute.
   
2. In a 4-quart slow cooker, add the sautéed mixture and all remaining ingredients. Cover, and cook on low for 6–8 hours. Add more salt, if necessary, to taste.
   

Spring Vegetable Soup

Leave the skin on the squash and potatoes for a more rustic look and flavor.

INGREDIENTS | SERVES 6

¹
⁄
₂
red onion, diced

2 small zucchini, diced

2 small yellow squash, diced

4 small red potatoes, diced

3 carrots, peeled and diced

¹
⁄
₂
pound mushrooms, cleaned and quartered

1 cup green beans, cut into
¹
⁄
₂
" pieces

6 cups Vegetable Broth (see recipe in this chapter)

1 (14-ounce) can diced tomatoes, undrained

1
¹
⁄
₂
teaspoons kosher salt

¹
⁄
₂
teaspoon black pepper

6 green onions, green parts chopped

Summer versus Winter Squash

Summer squash (such as zucchini) has a thin, edible skin and should be used within a few days of picking. Winter squash (such as pumpkin or butternut) has a tough, inedible skin and, stored carefully, can keep for months.

1. In a 4-quart slow cooker, add all ingredients except for salt, pepper, and green onions. Cover and cook on low for 6–8 hours.
   
2. Add salt and pepper; taste and add more of either, if needed.
   
3. Ladle soup into bowls. Garnish with chopped green onion just before serving.
   

Potato-Leek Soup

If you’d like to omit the alcohol from this recipe, just add another
¹
⁄
₂
cup of broth. Use margarine or olive oil instead of the butter for a pareve version.

INGREDIENTS | SERVES 6

2 tablespoons unsalted butter

2 small leeks, chopped (white and light green parts only)

3 large russet potatoes, peeled and diced

4 cups Vegetable Broth (see recipe in this chapter)

¹
⁄
₂
cup white wine

¹
⁄
₂
cup water

1 teaspoon salt

1 teaspoon pepper

¹
⁄
₄
teaspoon dried thyme

1. In a sauté pan over medium heat, melt the butter, then add the leeks. Cook until softened, about 5 minutes.
   
2. In a 4-quart slow cooker, add the sautéed leeks, potatoes, broth, wine, water, salt, pepper, and thyme. Cover and cook over low heat for 6–8 hours.
   
3. Allow soup to cool slightly, then use an immersion blender or traditional blender to process until smooth.
   

Tomato Basil Soup

Use evaporated milk instead of the soymilk for a dairy alternative.

INGREDIENTS | SERVES 5

2 tablespoons margarine

¹
⁄
₂
onion, diced

2 cloves garlic, minced

1 (28-ounce) can whole peeled tomatoes, undrained

¹
⁄
₂
cup Vegetable Broth (see recipe in this chapter)

1 bay leaf

1 teaspoon salt

1 teaspoon pepper

¹
⁄
₂
cup unsweetened soymilk

¹
⁄
₄
cup sliced fresh basil

1. In a sauté pan over medium heat, melt the margarine, then sauté the onion and garlic for 3–4 minutes.
   
2. In a 4-quart slow cooker, add the onion and garlic, tomatoes, broth, bay leaf, salt, and pepper. Cover and cook on low heat for 4 hours.
   
3. Allow to cool slightly, then remove the bay leaf. Process the soup in a blender or immersion blender.
   
4. Return the soup to the slow cooker, then add the soymilk and sliced basil, and heat on low for an additional 30 minutes.
   

Butternut Squash Soup

You can substitute an extra cup of vegetable broth for the white wine in this soup.

INGREDIENTS | SERVES 6

1 medium butternut squash, peeled and diced

1 russet potato, peeled and diced

1 large carrot, chopped

1 rib celery, sliced

1 onion, diced

4 cups Vegetable Broth (see recipe in this chapter)

1 cup white wine

1 bay leaf

¹
⁄
₄
teaspoon dried thyme

1
¹
⁄
₂
teaspoons salt

Pinch of nutmeg

Vegetable Cuts

Sometimes rules are meant to be broken. Although vegetables will cook more evenly and look better when cut into same-size pieces, it is perfectly fine to save time by not chopping vegetables too perfect or too small for a dish that will be blended before serving.

1. In a 4-quart slow cooker, add all of the ingredients. Cover and cook over low heat for 6 hours.
   
2. Cool the soup slightly and remove the bay leaf. Process in a blender or with an immersion blender until the soup is completely smooth, about 30 seconds to 1 minute.
   

Pumpkin Bisque

This simple soup is a perfect first course at a holiday meal or as a light lunch.

INGREDIENTS | SERVES 4

2 cups puréed pumpkin

2 cups water

1 cup coconut milk