The Everything Kosher Slow Cooker Cookbook (32 page)

Portobello Barley with Parmesan Cheese

This method of cooking barley makes this dairy dish as creamy as risotto but with the bonus of being high in fiber.

INGREDIENTS | SERVES 8

1 teaspoon olive oil

2 shallots, minced

2 cloves garlic, minced

3 Portobello mushroom caps, sliced

1 cup pearl barley

3
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cups water

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teaspoon salt

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teaspoon freshly ground black pepper

1 teaspoon crushed rosemary

1 teaspoon dried chervil

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cup grated Parmesan cheese, divided

1. Heat the oil in a nonstick skillet. Sauté the shallots, garlic, and mushrooms until softened, about 4–5 minutes.
   
2. Place the mushroom mixture into a 4-quart slow cooker. Add the barley, water, salt, pepper, rosemary, and chervil. Stir. Cook on low for 8–9 hours or on high for 4 hours.
   
3. Turn off the slow cooker and stir in half the Parmesan cheese. Serve immediately, topped with the remaining Parmesan cheese.
   

Open-Faced Black Bean Burrito

Salsas come in many different flavors depending on which ingredients are used, but any type of salsa (except fruit-based salsa) will work in this recipe.

INGREDIENTS | SERVES 8

1 (16-ounce) bag dried black beans

Water, enough to cover beans by 1"

4 teaspoons salt, divided

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon black pepper

1 (15-ounce) can corn, drained

2 fresh tomatoes, diced

8 large flour tortillas

4 cups cooked brown rice

2 cups shredded Cheddar cheese

2 cups salsa

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cup cilantro, chopped

Alternate Suggestions

Burrito fillings can easily be used in other dishes. Try the beans, rice, and toppings over a bed of lettuce for a taco salad, in soft corn tortillas for delicious tacos, or as a hearty meal on their own.

1. Rinse the black beans, then soak overnight. Drain the water, rinse again, then add to a large pot and cover with water. Boil on high heat for 10 minutes, then drain.
   
2. Add black beans, fresh water to cover by about 1 inch, and 2 teaspoons of salt to a 4-quart slow cooker. Cover and cook on medium heat for about 5–6 hours. Check the beans at about 5 hours to see if they are fork-tender and continue cooking if necessary.
   
3. Once the beans are done, drain in a colander and allow to cool to room temperature.
   
4. In a large bowl, mix the remaining salt, chili powder, cumin, garlic powder, black pepper, corn, and tomatoes.
   
5. Place a tortilla on a plate, add a scoop of the brown rice and then a scoop of the black bean mixture. Top with the cheese, salsa, and cilantro, if desired.
   

Middle Eastern Chicken

The small amount of crushed red pepper flakes in this recipe provides flavor, not heat.

INGREDIENTS | SERVES 6–8

Cooking spray

8 chicken thighs

2 cups boiling water, divided

1 (15-ounce) can diced tomatoes, drained

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cup dried apricots, cut up

1 (15-ounce) can chickpeas, drained and rinsed

2 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon ground turmeric

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teaspoon ground coriander

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teaspoon crushed red pepper flakes

2 tablespoons lemon juice

1 cup uncooked Israeli couscous

1. Spray the inside of a 4- or 6-quart slow cooker with cooking spray.
   
2. Place chicken in the bottom of the slow cooker. Add 1 cup of the boiling water and the remaining ingredients except the lemon juice and the Israeli couscous.
   
3. Cover and cook on low for 5–6 hours. Stir in the lemon juice, the couscous, and the remaining boiling water. Re-cover and cook for an additional 10 minutes or until the couscous is tender. Serve hot.
   

Chana Masala

The main ingredient in this popular Indian dish is chickpeas. Serve with jasmine or basmati rice.

INGREDIENTS | SERVES 8

2 (15-ounce) cans chickpeas, drained and rinsed

1 cup water

4 teaspoons salt

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cup margarine

1 onion, diced

5 cloves garlic, minced

1 tablespoon cumin

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teaspoon cayenne pepper

1 teaspoon ground turmeric

2 teaspoons sweet paprika

1 teaspoon garam masala

1 cup tomatoes, diced

1 lemon, juiced

2 teaspoons grated ginger

Indian Cuisine

Due to the size of India and its abundance of spices, Indian cuisine varies by region, community, and religion, but they are all similar. Herbs and spices such as coriander, curry powder, and garam masala are commonly used as well as rice and a variety of lentils.

1. Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 6 hours.
   

Summer Vegetable Bean Salad

Serve this salad warm, straight out of the slow cooker, or chilled over a bed of lettuce.

INGREDIENTS | SERVES 8

1 (15-ounce) can black beans

1 (15-ounce) can red kidney beans

1 (15-ounce) can white beans

1 cup water

4 teaspoons salt

1 red onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

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cup cilantro, chopped

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cup red wine vinegar

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cup extra-virgin olive oil

1 teaspoon black pepper

White Beans

Great northern beans, navy beans, and cannellini beans are all referred to as white beans. Each has its own unique qualities; cannellini beans work best if you want the bean to hold its shape and texture after a long cooking time.

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

Vegetarian Refried Beans

Besides served as a side dish, leftover refried beans can become a quick lunch! Spoon into a flour tortilla, cover with shredded Cheddar cheese, and microwave for 1 minute or until the cheese melts. Sprinkle with taco sauce, roll up, then serve.

INGREDIENTS | YIELDS ABOUT 2 CUPS

1 (16-ounce) bag dried pink or pinto beans

Water, as needed

2 teaspoons table salt

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

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teaspoon kosher salt (or to taste)

Few drops hot sauce (or to taste)

1. Rinse the beans, then soak overnight. Drain the water, rinse again, then add to a large pot and cover with water. Boil on high heat for 10 minutes, then drain.
   
2. Add beans, fresh water to cover, and 2 teaspoons of table salt to a 4-quart slow cooker. Cover and cook on medium heat for about 5–6 hours. Check the beans at about 5 hours to see if they are very tender, and continue cooking if necessary.
   
3. Once the beans are done, drain in a colander and transfer to a large saucepan. Stir in the garlic powder, the cumin, the chili powder, the kosher salt, and the hot sauce.
   
4. Purée mixture with an immersion blender.
   
5. Place saucepan over medium heat and cook until mixture starts to boil. Immediately reduce heat to low and simmer, uncovered, for 10–15 minutes or until thickened slightly.
   
6. Remove from heat. The refried beans will continue to thicken more upon standing. Taste and add more salt, spices, and hot sauce, if needed. Serve warm.
   

Spinach with Chickpeas and Israeli Couscous

This pareve side dish can also be a light lunch for 4 people.

INGREDIENTS | SERVES 6

1 cup dried chickpeas, rinsed and drained

Water, as needed

1 tablespoon olive oil

2 cloves garlic, minced

1 cup couscous, uncooked

1 (10- to 12-ounce) bag baby spinach, rinsed

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cup slivered almonds, toasted

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cups boiling water

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teaspoon kosher salt, plus more if needed

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teaspoon black pepper, plus more if needed

Toasted Almond Slivers or Slices

Toasting almonds, or nuts of any kind for that matter, really intensifies their flavor! Heat a small skillet over medium heat. Add almonds and sauté for 2 minutes or just until they start to lightly brown and become fragrant. Immediately transfer almonds to a heat-safe bowl to stop the browning process.

1. In a 4-quart slow cooker, add the chickpeas and cover with water by several inches. Soak overnight. The next day, drain and replace water. Cover and cook on low for 8 hours. Drain.
   
2. Heat olive oil in a small sauté pan over medium heat. Add garlic; stir for 30 seconds, then add couscous. Continue to stir for 2–3 minutes or just until couscous starts to brown.
   
3. Add the couscous mixture, the baby spinach, and the almonds to the slow cooker; stir to combine. Pour the boiling water over the mixture.
   
4. Cover and cook for 10 minutes or until couscous is tender. Stir in salt and pepper. Taste and add more salt and/or pepper if needed. Serve immediately.
   

Quinoa Pilaf

A tasty alternative to the more familiar rice pilaf. Use vegetable broth instead of chicken broth for a pareve version.

INGREDIENTS | SERVES 8

4
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tablespoons olive oil, divided

1 medium onion, diced

1 carrot (or 4 baby carrots), chopped

1 celery rib, chopped

2 cups quinoa, rinsed well

2 (10-ounce) cans low-sodium chicken broth

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teaspoon white pepper

1 bay leaf

1. Grease the inside of a 4-quart slow cooker with
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   tablespoon olive oil.
   
2. Heat remaining oil in a medium skillet over medium-high heat. When hot, add the onion, carrots, and celery; cook until the onions soften, about 5–6 minutes.
   
3. Add the quinoa to the skillet and cook until it just begins to become translucent, 3–4 minutes. Stir in broth and heat until it just starts to simmer, about 2–4 minutes.
   
4. Pour the quinoa mixture into prepared cooker. Stir in pepper and bay leaf.
   
5. Cover and cook on low heat for 3–4 hours or until quinoa is tender and broth is totally absorbed. Remove the bay leaf before serving.