The Everything Kosher Slow Cooker Cookbook (13 page)

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teaspoon ground nutmeg

2 cloves garlic, minced

1 onion, minced

1
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teaspoon kosher salt, divided

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cup hulled unsalted pumpkin seeds, for garnish

Make Your Own Pumpkin Purée

Preheat the oven to 350°F. Slice a pie pumpkin or an “eating” pumpkin into wedges and remove the seeds. Place the wedges on a baking sheet and bake until the flesh is soft, about 40 minutes. Scoop out the flesh and allow it to cool before puréeing it in a blender.

1. Place all ingredients except pumpkin seeds and salt into a 4-quart slow cooker. Stir. Cook on low for 8 hours.
   
2. Meanwhile, heat a small skillet or sauté pan over medium heat. Add pumpkin seeds and heat, stirring frequently, just until they become fragrant and lightly toasted, about 2–3 minutes. Immediately transfer seeds to a small bowl and toss with
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   teaspoon salt.
   
3. Use an immersion blender or blend the bisque in batches in a standard blender until smooth. Add remaining salt and taste; add more if necessary. Serve hot, garnished with toasted pumpkin seeds.
   

Summer Borscht

Serve this cooling beet soup with a dollop of sour cream or vegan sour cream. Try Tofutti’s Sour Supreme.

INGREDIENTS | SERVES 6

3
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cups cooked beets, shredded

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cup onion, diced

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teaspoon salt

1 teaspoon sugar

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cup lemon juice

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tablespoon celery seed

2 cups Vegetable Broth (see recipe in this chapter)

2 cups water

Can’t Beat Beets

Beets, also known as beetroot, can be peeled, steamed, cooked, pickled, and shredded; they are good hot or cold. They are high in folate, vitamin C, potassium, and fiber. Although they have the highest sugar content of all vegetables, beets are very low in calories; one beet is only 35 calories.

1. In a 4-quart slow cooker, place all of the ingredients. Cover and cook on low for 6–8 hours, or on high for 4 hours.
   
2. Refrigerate the soup for 4 hours or overnight. Serve cold.
   

Wild Rice and Portobello Soup

Any variety of rice will work in this soup. It’s fine to substitute white rice or brown rice if that’s all you have on hand.

INGREDIENTS | SERVES 4

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yellow onion, diced

2 small carrots, peeled and diced

2 ribs celery, sliced

1 cup chopped Portobello mushroom

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cup uncooked wild rice

4 cups Vegetable Broth (see recipe in this chapter)

1 bay leaf

1 sprig rosemary

1 teaspoon salt

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teaspoon pepper

1. In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.
   
2. Remove the bay leaf and rosemary sprig before serving.
   

White Bean and Barley Soup

Cool soup to room temperature before refrigerating or freezing in order to save energy.

INGREDIENTS | SERVES 8

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

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cup pearl barley

1 small onion, diced

2 carrots, peeled and diced

2 cloves garlic, minced

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cup fresh parsley, chopped

2 sprigs fresh thyme (or
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teaspoon dried)

6 cups No-Beef Broth (see recipe in this chapter)

2 teaspoons kosher salt

1. Add all the ingredients to a 4-quart slow cooker. Cover, and cook on low for 6–8 hours.
   
2. Remove the sprigs of thyme before serving.
   

Mulligatawny Soup

Although the coconut milk gives this soup a very creamy taste, it can be omitted. The soup will still be delicious.

INGREDIENTS | SERVES 6–8

1 small yellow onion, peeled and finely diced

2 skinless and boneless chicken breasts, cut into
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" strips

1 medium tart apple such as Granny Smith, peeled, cored, and chopped

1 large carrot, peeled and diced

1 celery stalk, diced

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small green pepper, seeded and diced

1 (15-ounce) can fire-roasted diced tomatoes, undrained

2 teaspoons curry powder

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teaspoon ground ginger

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teaspoon ground nutmeg

1 bay leaf

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teaspoon crushed red pepper flakes

4 cups Chicken Stock (see the recipe in this chapter)

1 (13.5-ounce) can coconut milk, optional

2 cups cooked rice

1 tablespoon fresh lime juice

1 teaspoon kosher salt, or to taste

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teaspoon ground black pepper, or to taste

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cup chopped cilantro leaves (for garnish)

Origin of Mulligatawny Soup

The name Mulligatawny comes from the Tamil words for “pepper water.” There are many versions as to the origins of Mulligatawny soup, but most people agree that it was created by Indian cooks to serve to the ruling British during the eighteenth century.

1. Mix together first 13 ingredients (the onion through the Chicken Stock) in a 6- or 7-quart slow cooker. Cover and cook on high for 3–4 hours or on low for 6–8 hours. Discard bay leaf. Pour in the coconut milk if desired.
   
2. Stir in the rice, lime juice, salt, and pepper. Taste and add more salt and/or pepper if needed. If coconut milk was added, cover and cook on low for an additional 30 minutes. Serve garnished with the cilantro leaves if desired.
   

Russian Sweet and Sour Cabbage Soup

Regular paprika usually has very little taste and is best as a colorful garnish. Hungarian paprika has much more flavor. For this recipe, be sure to use the sweet variety, which might be simply labeled “Hungarian,” not the one labeled “hot.”

INGREDIENTS | SERVES 10

2 tablespoons olive oil

1 large onion, peeled and diced

1 carrot, peeled and chopped

1 large potato, peeled and diced

2 garlic cloves, minced

1 tablespoon sweet Hungarian paprika

1 head cabbage, thickly shredded (about 10 cups)

1 (14.5-ounce) can diced tomatoes, undrained

1 teaspoon sour salt

2 tablespoons granulated sugar

2 tablespoons raisins

2 teaspoons kosher salt, plus more if needed

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teaspoon ground black pepper, plus more if needed

8 cups Beef or Vegetable Broth (see recipes in this chapter)

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cup fresh lemon juice

Sour Salt

Sour salt, also known as citric acid, is the naturally occurring acid found in citrus fruits. It is used to give cabbage soup its distinct, mildly sour taste. If sour salt is not available in the spice section of larger supermarkets, substitute a few tablespoons of apple cider vinegar.

1. Heat the olive oil in a large skillet over medium-high heat. Stir in onion, carrot, and potato; cook, stirring frequently, until the onion has softened, about 5 minutes.
   
2. Add the garlic and paprika; cook for 1 additional minute, stirring constantly.
   
3. Transfer vegetables into a 6- or 7-quart slow cooker. Stir in the remaining ingredients except lemon juice. Cover and cook for 6–8 hours or until cabbage is very tender.
   
4. Stir in the lemon juice. Taste and add more salt and pepper if needed before serving.
   

CHAPTER 5

Chicken and Turkey

Chicken Cacciatore

Chicken Makhani

Moroccan Chicken

Sweet and Spicy Pulled Chicken

Chicken Chili

Chicken Meatballs in Tropical Sauce

Teriyaki Chicken

Thai-Influenced Braised Chicken Thighs

Goan Chicken Curry

Indian Chicken with Chickpea Sauce

Jambalaya

Orange Chicken

Chicken Meatballs in Italian Tomato Sauce

Slow-Roasted Chicken with Potatoes, Parsnips, and Onions

Tuscan Chicken

South African–Style Chicken

Basque-Style Chicken

Pineapple Teriyaki Drumsticks

Spicy Buffalo Nuggets with Ranch Dressing

Cornish Hens in Plum Sauce

Cornish Hens in Cider Sauce with Potatoes

Almond Apricot Turkey Bread Pudding

Cranberry Turkey Meatballs

Wild Rice–Stuffed Turkey Breast Cutlets

Turkey and Gravy

Turkey in Onion Sauce

Chicken Cacciatore

Spend a few quick minutes in the morning preparing the ingredients. The chicken will cook all day without help, ready and waiting for you by dinnertime.

INGREDIENTS | SERVES 4

Nonstick spray

2 tablespoons olive oil

1 small yellow onion, finely chopped

1 green bell pepper, finely chopped

1 teaspoon dried thyme (or 1
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tablespoons minced fresh)

3 garlic cloves, minced

2 cups sliced button mushrooms

1 (28-ounce) can crushed tomatoes

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teaspoon black pepper

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cup dry sherry (or dry white wine)

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

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cup packed flat parsley leaves, chopped (for garnish)