The Everything Kosher Slow Cooker Cookbook (30 page)

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Authors: Dena G. Price

BOOK: The Everything Kosher Slow Cooker Cookbook

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¹⁄
₂teaspoon paprika

1 teaspoon cumin

1 teaspoon salt

¹⁄
₄teaspoon black pepper

1 tablespoon fresh lemon juice

¹⁄
₄cup fresh parsley, chopped

Add the olive oil to a 4-quart slow cooker and sauté the onion and garlic on high heat until they are golden brown, about 2–3 minutes.
Add the rest of the ingredients except for the lemon juice and parsley. Cover and cook on low heat for 4 hours.
Mix the lemon juice and parsley into the sweet potato salad.

Potato Peels

For most recipes, it’s the cook’s personal preference whether or not to leave the skins on or peel them. Although in this recipe either way works fine, consider leaving them on—the 2 grams of fiber per serving contained in the skin equals or exceeds the amount in many whole-grain foods.

Maple-Glazed Sweet Potatoes

You can reduce the amount of sugar in this very easy recipe by using a no-sugar-added syrup.

INGREDIENTS | SERVES 4

4 cups sweet potatoes, cubed

2 tablespoons butter or margarine

¹⁄
₄cup maple syrup

¹⁄
₃cup chopped pecans

Recipe Substitutions

It’s okay to use inexpensive pancake syrup instead of pure maple syrup in this recipe. It won’t be as flavorful as pure maple syrup, but it will do the job.

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 4–5 hours.

Garlic-Parsley Potatoes

The ingredients are similar to mashed potatoes in this dish, but you enjoy a stronger potato flavor by leaving them in bigger pieces.

INGREDIENTS | SERVES 8

¹⁄
₂cup margarine

6 cloves garlic, minced

1 onion, diced

1
¹⁄
₂pounds red potatoes, quartered

¹⁄
₂cup unsweetened soymilk or rice milk

1 teaspoon salt

¹⁄
₄teaspoon black pepper

¹⁄
₄cup packed parsley leaves, chopped

1 tablespoon fresh lemon juice

Add the margarine to a 4-quart slow cooker and sauté the garlic and onion on high heat until they are golden brown, about 2–3 minutes.
Add the rest of the ingredients except for the parsley and lemon juice. Cover and cook on low heat for 4–5 hours.
Mix in the parsley and lemon and serve.

Mediterranean Chickpeas

Chickpeas, also known as garbanzo beans, are the main ingredient in this delicious dish that can be served hot or cold.

INGREDIENTS | SERVES 8

2 (15-ounce) cans chickpeas, drained

1 cup water

2 teaspoons kosher salt

¹⁄
₄cup extra-virgin olive oil

1 teaspoon black pepper

1 cup fresh basil, chopped

5 cloves garlic, minced

2 tomatoes, diced

¹⁄
₂cup kalamata olives, sliced

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.

Caramelized Onions

Caramelized onions are a great addition to roasts, dips, soups, and sandwiches. Make in advance to speed up recipes that call for long sautéing time. Substitute margarine for the butter or use all vegetable oil for a pareve version.

INGREDIENTS | YIELDS 4 CUPS

4 pounds Vidalia or other sweet onions

3 tablespoons butter, thinly sliced

3 tablespoons vegetable oil

Storing Caramelized Onions

Store caramelized onions in an airtight container. They will keep up to 2 weeks refrigerated or up to 6 months frozen. If frozen, defrost overnight in the refrigerator before using.

Peel and slice the onions in
¹⁄
₄" slices. Separate slices into rings.
Place the onions into a 4-quart slow cooker. Scatter butter or margarine slices over top of the onions and drizzle with vegetable oil. Cover and cook on low for 10 hours.
If after 10 hours the onions are wet, turn the slow cooker up to high and cook uncovered for an additional 30 minutes, or until the liquid evaporates.

Orange-Glazed Carrots

Serve as an appetizer or accompaniment to a roasted meat entrée.

INGREDIENTS | SERVES 10

2 tablespoons olive oil, divided

2 pounds fresh baby carrots

¹⁄
₄packed cup dark brown sugar

1 teaspoon grated fresh ginger (or
¹⁄
₂teaspoon ground)

¹⁄
₂cup raisins (or dried cranberries)

Juice and zest of 3 large oranges

Grease a 4- or 6-quart slow cooker with
¹⁄
₂tablespoon of the olive oil.
Arrange baby carrots on bottom of prepared cooker. Stir in brown sugar, ginger, raisins, orange juice and zest and remaining olive oil.
Cover and cook on high for 2–4 hours. If sauce is too liquidy, remove cover and cook for another half hour on high. Serve hot.

Spicy Eggplant

No need for Chinese takeout! Serve this dish with the Hot and Sour Soup (
Chapter 4
) and Teriyaki Chicken (
Chapter 5
). Reduce the heat by halving the amount of chili paste.

INGREDIENTS | SERVES 6–8

Cooking spray

6 Japanese eggplants, rinsed and cubed

2 tablespoons balsamic vinegar

1 tablespoon hoisin sauce

1 tablespoon vegetable oil

1 teaspoon chili paste, such as Sambal Oelek

2 cloves garlic, minced

1 tablespoon sesame seeds

2 scallions, green parts only, chopped

Lightly spray the inside of a 4-quart slow cooker with the cooking spray. Add the cubed eggplant.
In a medium bowl, mix the remaining ingredients except the sesame seeds and scallions and pour over the eggplant cubes. Cover and cook on low for 4–6 hours or until eggplant is very tender.
Transfer eggplant to a serving dish. Sprinkle on the sesame seeds and chopped scallion before serving.

Japanese Eggplants

Japanese eggplants, also known as baby eggplants, have thinner and more tender skins than the larger variety. There is no need to peel them, which saves prep time.

Acorn Squash with Walnuts

This recipe can also be made with pecans instead of walnuts.

INGREDIENTS | SERVES 4

2 acorn squash, halved and seeded

1/4 packed cup dark brown sugar

¹⁄
₂teaspoon ground cinnamon

¹⁄
₂teaspoon kosher salt

4 tablespoons butter or margarine, softened

2 tablespoons toasted chopped walnuts

Place acorn squash halves cut side up in a 6-quart slow cooker.
In a medium bowl, combine remaining ingredients. Spoon resulting mixture evenly into center of each squash half.
Cook on high for 3–4 hours or on low for 5–6 hours, or until squash is tender.

Marsala Glazed Mushrooms

You can use any red wine, but the nutty taste of marsala wine goes perfectly with mushrooms.

INGREDIENTS | SERVES 4

2 pounds white button mushrooms, cleaned and sliced

2 garlic cloves, minced

2 tablespoons olive oil

¹⁄
₂teaspoon kosher salt, plus more to taste

¹⁄
₄teaspoon black pepper, plus more to taste

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh sage

2 tablespoons marsala wine

¹⁄
₄cup chopped fresh parsley leaves

Mix all ingredients except the wine and parsley in a 4-quart slow cooker.
Cover and cook on low for 2–4 hours. Uncover and cook on low for another 30 minutes to allow excess moisture to evaporate. Add the wine and continue to cook uncovered for another 15 minutes.
Transfer to serving bowl and sprinkle evenly with chopped parsley.

CHAPTER 11

Great Grains and Beans

Cassoulet

Parmesan Mushroom Risotto

Wild Mushroom Risotto

Boston Baked Beans

Boston Brown Bread

Barley and Mushrooms

Baked Barley Porridge with Cheddar Cheese, Chives, and Apples

Mushroom-Barley Amandine

Portobello Barley with Parmesan Cheese

Open-Faced Black Bean Burrito