The Everything Kosher Slow Cooker Cookbook (25 page)

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Authors: Dena G. Price

BOOK: The Everything Kosher Slow Cooker Cookbook

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Spicy Bean Burritos

Adobo chilies in sauce make these vegetarian burritos very spicy. Lower the heat by reducing or omitting either the chilies or the adobo sauce.

INGREDIENTS | YIELDS 8 BURRITOS

¹⁄
₂red pepper, seeded and diced

¹⁄
₂green pepper, seeded and diced

2 cups Vegetarian Refried Beans (see
Chapter 11
)

1 (15-ounce) can black beans, rinsed and drained

1 cup frozen corn, defrosted

1 cup salsa or taco sauce

2 chipotle chilies in adobo sauce (from 7-ounce can), chopped

2 teaspoons adobo sauce (from same can)

1 (8-ounce) package shredded Cheddar or taco blend cheese, divided

8 burrito-size flour tortillas

¹⁄
₂cup sour cream (for garnish)

4 scallions, green parts thinly sliced (for garnish)

Frozen Chilies

Leftover adobo chilies and their sauce can be frozen for later use. Place them in a freezer-safe plastic bag, making sure the chilies are in a single layer, then seal. Next time, it will be easy to break off the amount of chilies (and sauce) needed without having to defrost the entire bag.

In a 4-quart slow cooker, stir together the diced red and green peppers, refried beans, black beans, corn, salsa, chilies, adobo sauce, and 1 cup of the cheese. Cover and cook on low for 3–4 hours, stirring after 2 hours.
Spread a layer of the bean mixture down the center of each tortilla, leaving about an inch margin on each end.
Sprinkle the remaining cheese over the bean mixture. Spread a dollop of sour cream and sprinkle with scallions, if desired. Fold margin ends over, then roll up each burrito and serve immediately.

Sweet Potato Enchiladas

This is an unusual yet delicious vegetarian version of a favorite Mexican dish. To tone down the spiciness, omit the jalapeño peppers.

INGREDIENTS | SERVES 8

2
¹⁄
₂tablespoons olive oil, divided

1 onion, chopped

3 garlic cloves, minced

2 jalapeño peppers, seeded and minced

2 cups Vegetarian Refried Beans (see
Chapter 11
)

1 tablespoon chili powder

1 teaspoon ground cumin

¹⁄
₂teaspoon salt

¹⁄
₈teaspoon pepper

1 (20-ounce) can sweet potatoes, drained and chopped

1
¹⁄
₂cups salsa, divided

12 (10-inch) flour tortillas

2
¹⁄
₂cups shredded Cheddar cheese, divided

2 cups Enchilada Sauce (see
Chapter 9
)

Grease the inside of a 4- to 6-quart slow cooker with
¹⁄
₂tablespoon of the olive oil.
In a large skillet, heat remaining olive oil over medium heat. When hot, add the onion. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and jalapeños and stir for another minute.
Add the refried beans, chili powder, cumin, salt, and pepper; bring the mixture to a simmer. Add the sweet potatoes and
¹⁄
₂cup salsa; remove from the heat.
Place the tortillas on a clean work surface. Divide the sweet potato mixture among them; top each with 2 tablespoons of Cheddar cheese. Roll up, enclosing the filling.
In a medium bowl, combine the remaining 1 cup salsa with the enchilada sauce and mix well. Place
¹⁄
₂cup sauce in the prepared cooker. Top with the enchiladas, then pour the remaining sauce evenly over the enchiladas.
Cover and cook on high for 1–2 hours. Uncover and top with the remaining 1 cup cheese. Cover and continue cooking for another hour. Serve immediately.

Tuna Corn Chowder

The sherry is a luxurious touch for this light, one-bowl lunch. Serve the chowder with crusty bread.

INGREDIENTS | SERVES 4

2 (5-ounce) cans solid white tuna packed in water, undrained

4 medium potatoes, peeled and cut into
¹⁄
₂" chunks

1 small onion, peeled and diced

1 (20-ounce) bag frozen corn, defrosted

3 cups water, heated to a simmer

2 teaspoons kosher salt, plus more to taste

¹⁄
₄teaspoon ground black pepper, plus more to taste

1 (12-ounce) can evaporated milk

¹⁄
₂cup frozen peas and carrots, defrosted

¹⁄
₄cup dry sherry (optional)

¹⁄
₄cup chopped Italian parsley leaves (for garnish)

¹⁄
₄cup imitation bacon chips, such as Bacos (for garnish)

Place the tuna in a 4-quart slow cooker. Break up the tuna with a fork. Stir in the potatoes, onion, corn, and water. Cover and cook on low for 4–6 hours.
Stir in the salt, pepper, evaporated milk, peas, carrots, and the sherry if using. Cover and cook on low for an additional 30 minutes. Taste and add additional salt and pepper if needed.
Garnish with parsley leaves and imitation bacon chips, if using, before serving.

CHAPTER 9

Vegetarian and Vegan

Mediterranean Vegetable Stew

White Bean Cassoulet

Chili con “Carne”

Southwest Vegetable Chili

Sweet Potato Chili

Lentil Chili

Israeli Couscous with Chickpeas

Spicy Tofu and Vegetables

Curried Lentils

Stuffed Eggplant

Enchilada Sauce

Chipotle Tomato Sauce

Seitan Bourguignon

Cranberry Walnut Brussels Sprouts

Thai Tofu Coconut Curry

Eggplant and Spinach with Red Curry Paste

Mediterranean Vegetable Stew

Try serving this stew with large pieces of pita bread and a scoop of hummus.

INGREDIENTS | SERVES 6

2 tablespoons extra-virgin olive oil

4 garlic cloves, chopped

1 red onion, chopped

1 red bell pepper, seeded and chopped

1 eggplant, chopped

1 (15-ounce) can artichokes, drained and chopped

¹⁄
₃cup kalamata olives, pitted and chopped

2 (15-ounce) cans diced tomatoes

4 cups Vegetable Broth (see
Chapter 4
)

1 teaspoon red pepper flakes

¹⁄
₂teaspoon dried oregano

¹⁄
₂teaspoon dried parsley

1 teaspoon salt

¹⁄
₂teaspoon pepper

Preparing Eggplant

Some people salt eggplant prior to cooking in order to remove bitterness, but this step is not really needed. The skins can be removed, but this also is not necessary. Eggplants, called aubergines in almost all other parts of the world, can be boiled, steamed, sautéed, stir-fried, deep-fried, braised, baked, grilled, broiled, and microwaved.

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 4–6 hours.

White Bean Cassoulet

The longer you cook this cassoulet, the creamier it gets.

INGREDIENTS | SERVES 8

1 pound dried cannellini beans

2 cups boiling water

1 ounce dried porcini mushrooms

2 leeks, sliced

1 teaspoon canola oil

2 parsnips, diced

2 carrots, diced

2 stalks celery, diced

¹⁄
₂teaspoon ground fennel

1 teaspoon crushed rosemary

1 teaspoon dried chervil

¹⁄
₈teaspoon cloves

¹⁄
₄teaspoon salt

¹⁄
₄teaspoon freshly ground black pepper

2 cups Vegetable Broth (see
Chapter 4
)

Using Dried Beans

Dried beans must be soaked overnight and boiled for at least 10 minutes before being added to a slow cooker, if you prefer to use them over canned beans.

The night before making the soup, place the beans in a 4-quart slow cooker. Fill with water to 1" below the top of the insert. Soak overnight.
Drain the beans and return them to the slow cooker.
In a heat-proof bowl, pour the 2 cups of boiling water over the dried mushrooms and let them soak for 15 minutes.
Slice only the white and light green parts of the leeks into
¹⁄
₄" rounds. Cut the rounds in half.
In a nonstick skillet, heat the oil; add the parsnip, carrots, celery, and leeks. Sauté for 1 minute, just until the color of the vegetables brightens.
Add the vegetables to the slow cooker along with the spices. Add the mushrooms, their soaking liquid, and the broth; stir.
Cook on low for 8–10 hours.