The Everything Kosher Slow Cooker Cookbook (27 page)

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Authors: Dena G. Price

BOOK: The Everything Kosher Slow Cooker Cookbook

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Try this spicy Southwestern take on the classic Italian tomato sauce on pasta, or in place of salsa in burritos or tacos.

INGREDIENTS | SERVES 6

3 cloves garlic, minced

1 onion, minced

1 (28-ounce) can crushed tomatoes

1 (14-ounce) can diced tomatoes, undrained

3 chipotle peppers in adobo sauce, minced

1 teaspoon dried oregano

1 tablespoon minced cilantro

¹⁄
₂teaspoon freshly ground black pepper

Know Your Slow Cooker

When using a new or new-to-you slow cooker for the first time, pick a day when someone can be there to keep tabs on it. In general, older slow cookers cook at a higher temperature than new models, but even new slow cookers can have some differences. It is a good idea to know the quirks of a particular slow cooker so food is not overcooked or undercooked. Tweak cooking times accordingly.

Place all ingredients into a 4-quart slow cooker. Cook on low for 8–10 hours. Stir before serving.

Seitan Bourguignon

Seitan Bourguignon is a pareve adaptation of the French classic
Boeuf Bourguignon.

INGREDIENTS | SERVES 6

2 tablespoons olive oil

1 pound cooked seitan, cut into 2" cubes

2 carrots, sliced

1 onion, sliced

1 teaspoon salt

2 tablespoons flour

2 cups red wine

2 cups No-Beef Broth (see
Chapter 4
)

1 tablespoon tomato paste

2 cloves garlic, minced

¹⁄
₂teaspoon dried thyme

1 bay leaf

¹⁄
₄teaspoon pepper

1 tablespoon margarine

18 whole pearl onions, peeled

2 cups button mushrooms, sliced

Seitan

Seitan is made from wheat gluten and is often used as a vegetarian substitute for all types of meat. It’s one of the easiest meat substitutes to cook with at home.

Heat the olive oil in a sauté pan over medium heat. Sauté the seitan, carrots, and onion until soft, about 7 minutes. Stir in the salt and flour.
In a 4-quart slow cooker, add the vegetables and roux. Whisk in the red wine and No-Beef Broth, then add all remaining ingredients.
Cover and cook on low heat for 6–8 hours.

Cranberry Walnut Brussels Sprouts

Even a Brussels sprouts hater will love this! The combination of cranberries and walnuts makes this a perfect Thanksgiving side dish.

INGREDIENTS | SERVES 6

1 pound Brussels sprouts, trimmed and quartered

2 tablespoons olive oil

2 tablespoons water

¹⁄
₂teaspoon salt

¹⁄
₄teaspoon pepper

¹⁄
₄cup dried cranberries

¹⁄
₄cup walnuts, chopped

Place all ingredients in a 2-quart slow cooker; stir until the olive oil coats the other ingredients.
Cover and cook on high heat for 2
¹⁄
₂hours.

Thai Tofu Coconut Curry

Try this easy curry over brown rice instead of the usual white rice.

INGREDIENTS | SERVES 6

12 ounces extra-firm tofu

¹⁄
₄cup unsweetened shredded coconut

¹⁄
₄cup water

4 cloves garlic, minced

1 tablespoon minced fresh ginger

¹⁄
₂cup chopped onion

1 cup peeled and diced sweet potato

1 cup broccoli florets

1 cup snow peas

3 tablespoons soy sauce

1 tablespoon chili-garlic sauce

¹⁄
₂cup cilantro leaves and stems, minced

¹⁄
₂cup light coconut milk

Slice the tofu into
¹⁄
₂"-thick triangles.
Place the tofu into a 4-quart slow cooker. Top with coconut, water, garlic, ginger, onion, sweet potato, broccoli, snow peas, soy sauce, and chili-garlic sauce.
Stir to distribute all ingredients evenly. Cook on low for 5 hours.
Stir in the cilantro and coconut milk. Cook on low for an additional 20 minutes. Stir prior to serving.

Tofu

Tofu is a white high-protein soybean product that absorbs flavors from the sauce around it. It can be used instead of meat for a vegetarian/pareve dish.

Zucchini Ragout

A ragout is either a main-dish stew or a sauce. This one can be served as either.

INGREDIENTS | SERVES 6

5 ounces fresh spinach

3 zucchini, diced

¹⁄
₂cup diced red onion

2 stalks celery, diced

2 carrots, diced

1 parsnip, diced

3 tablespoons tomato paste

¹⁄
₄cup water

1 teaspoon freshly ground black pepper

¹⁄
₄teaspoon kosher salt

1 tablespoon minced fresh basil

1 tablespoon minced fresh Italian parsley

1 tablespoon minced fresh oregano

Saving on Herbs

The cost of herbs can add up quickly, but you can save a little money by shopping at an international farmers market or buying a blend of spices (an Italian blend would work well in this recipe) instead of buying each individually.

Place all ingredients into a 4-quart slow cooker. Stir. Cook on low for 4 hours. Stir before serving.

Spicy Red Lentil Dal

Reduce the amount of jalapeño, or omit it completely for a not-so-spicy version.

INGREDIENTS | SERVES 4

1 tablespoon olive oil

1 medium onion, peeled and diced

3 garlic cloves, minced

1 cup dried red lentils, picked over and rinsed

1 teaspoon ground turmeric

1 teaspoon ground cumin

¹⁄
₂teaspoon ground ginger

2 cups Vegetable Broth (see
Chapter 4
)

1 teaspoon kosher salt, plus more to taste

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

2 cups basmati rice, cooked

2 plum tomatoes, seeded and diced

¹⁄
₄cup chopped fresh cilantro leaves

1 jalapeño pepper, seeded and diced (optional)

Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring frequently, until onions are tender, about 5 minutes. Add garlic; stir and cook for another minute. Transfer mixture to a 4-quart slow cooker.
Stir in lentils, turmeric, cumin, ginger, and broth. Cover and cook on high for 2 hours or until lentils are tender. If the broth hasn’t been completely absorbed, leave cover ajar and cook on high for up to 30 more minutes. Stir in the salt and pepper. Taste and add more salt and/or pepper if needed.
Serve dal over the rice, topped with tomatoes, cilantro, and jalapeño pepper, if desired.

Pareve Palak Paneer

Palak paneer is an Indian spinach dish with cubes of paneer cheese. In this pareve version, tofu is used. For a dairy alternative, substitute store-bought paneer or Easy Paneer (see sidebar) for the tofu, and evaporated milk for the almond milk–cream “cheese” mixture.

INGREDIENTS | SERVES 4

Cooking spray

2 tablespoons olive oil

1 small onion, minced

2 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon curry powder

¹⁄
₂teaspoon ground ginger

1 teaspoon ground cumin

¹⁄
₂teaspoon ground turmeric

2 (10-ounce) packages frozen chopped spinach, defrosted

¹⁄
₂cup almond milk

2 tablespoons pareve cream cheese (such as Better Than Cream Cheese)

1 (12-ounce) package firm or extra-firm tofu, cut into
¹⁄
₂" cubes

1 teaspoon kosher salt, plus more if needed

¹⁄
₄teaspoon cayenne pepper

2 cups cooked basmati rice

Easy Paneer

Grease an 8" × 8" cake pan with 1 tablespoon butter. Press the contents of a 15-ounce container of ricotta cheese evenly into the pan. Bake at 350°F for 30–40 minutes or until the cheese dries out and just starts to brown. Remove from oven and let cool enough to handle. Cut into
¹⁄
₂" cubes. Cover and refrigerate up to 3 days if not using right away.

Spray the inside of a 4-quart slow cooker with the cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, stirring frequently, until the onion is softened. Add the garlic and stir for another 30 seconds.
Add the tomato paste, curry, ginger, cumin, and turmeric and stir for an additional 30 seconds. Scrape the mixture into the prepared slow cooker. Stir in the spinach. Cover and cook on low for 4 hours.
Using an immersion blender, purée the spinach mixture.
In a medium bowl, whisk together the almond milk and cream cheese until smooth. Stir the mixture into the slow cooker along with the tofu, salt, and cayenne pepper. Cover and cook for an additional 15 minutes. Taste and add more salt if needed. Serve over the basmati rice.

Ratatouille

Serve this flavorful entrée with crusty bread to soak up the delicious juices.