The Everything Kosher Slow Cooker Cookbook (35 page)

Chicken Paprikash with Egg Noodles

If you prefer not to cook with wine, replace it with an equal amount of chicken broth.

INGREDIENTS | SERVES 8

1 tablespoon margarine

1 tablespoon extra-virgin olive oil

1 large yellow onion, peeled and diced

2 cloves of garlic, peeled and minced

3 pounds boneless skinless chicken thighs

Salt and freshly ground pepper, to taste

2 tablespoons paprika

¹
⁄
₂
cup Chicken Stock (see
Chapter 4
)

¹
⁄
₄
cup dry white wine

1 (16-ounce) container pareve sour cream or cream cheese

Cooked wide egg noodles

Additional paprika (optional)

Thickening or Thinning

If the resulting sauce for the chicken paprikash is too thin, uncover and cook for up to an additional 30 minutes. If too thick, add a little more chicken stock.

1. Add the margarine, oil, and onion to a microwave-safe bowl; cover and microwave on high for 1 minute. Stir, re-cover, and microwave on high for another minute or until the onions are transparent. Stir in the garlic; cover and microwave on high for 30 seconds. Add to a 4- or 5-quart slow cooker.
   
2. Cut the chicken thighs into bite-sized pieces. Add the chicken to the slow cooker, and stir-fry for 5 minutes on high. Stir in the salt, pepper, paprika, broth, and wine; cover and cook on low for 8 hours.
   
3. Stir in the pareve sour cream; cover and continue to cook long enough to bring the sour cream sauce to temperature, or for about 30 minutes. Serve over cooked noodles. Sprinkle each serving with additional paprika if desired. Serve immediately.
   

Chicken in Plum Sauce with Japanese Soba Noodles

You can use commercial plum sauce or the one in
Chapter 2
for this rich, sweet entrée.

INGREDIENTS | SERVES 4

Nonstick spray

1
¹
⁄
₄
cups plum sauce

2 tablespoons margarine, melted

2 tablespoons orange juice concentrate, thawed

1 teaspoon Chinese five-spice powder

1 tablespoon soy sauce, plus more if desired

8 chicken thighs, skin removed

1 (9.5-ounce) package Japanese soba noodles, cooked according to package directions

Toasted sesame seeds (optional)

Japanese Soba Noodles

Japanese soba noodles are made from buckwheat flour. If you are gluten-intolerant be sure to check the label since many brands also contain wheat. Soba noodles can be served cold in salads or hot in soups and other dishes. They are available in the Asian section of larger supermarkets. If not available, substitute angel hair pasta.

1. Spray the inside of a 4- or 6-quart slow cooker with nonstick spray. Add the plum sauce, margarine, orange juice concentrate, five-spice powder, and soy sauce to the slow cooker; stir to combine.
   
2. Add the chicken thighs. Cover and cook on low for 6–8 hours. Serve over soba noodles. Top each serving with toasted sesame seeds and additional soy sauce, if desired.
   

Kasha Varnishkes

Kasha is a whole grain product usually made from buckwheat. This eastern European dish combines kasha with onions and bow-tie noodles. Use vegetable broth for a pareve version.

INGREDIENTS | SERVES 4 AS AN ENTRéE, 8 AS A SIDE DISH

Cooking spray

2 eggs, lightly beaten

2 cups medium or coarse uncooked kasha

1 tablespoon olive oil

1 large yellow onion, halved and thinly sliced

1 small carrot, peeled and finely chopped (optional)

8 ounces white button mushrooms, sliced

3
¹
⁄
₂
cups Chicken Broth (see
Chapter 4
)

¹
⁄
₂
teaspoon kosher salt, plus more to taste

¹
⁄
₈
teaspoon ground black pepper, plus more to taste

1 (12-ounce) box of bow-tie noodles, cooked according to package directions

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

Why Is the Egg in Kasha Varnishkes Necessary?

Besides the additional protein, the egg coats the kasha grains, helping to keep them separate and fluffy.

1. Spray the inside of a 4-quart slow cooker with the cooking spray.
   
2. In a medium bowl, combine the egg and kasha, stirring to make sure that the kasha is completely coated with egg. Set aside.
   
3. Heat the oil in a large skillet over medium-high heat. Add the sliced onion and carrot (if using). Cook, stirring frequently, until the onions soften, about 5 minutes.
   
4. Add the mushrooms and continue to sauté for another 5–8 minutes or until the mushrooms give off their liquid and the liquid evaporates. Transfer the mushroom mixture to the slow cooker.
   
5. Return the skillet to medium-high heat. Pour in the kasha mixture. Stir continuously with a wooden spoon or spatula, breaking up the mixture until the egg dries and the kasha has toasted and separated. Stir kasha into the slow cooker. Pour in the chicken broth and stir to combine. Cover and cook on high for 1
   ¹
   ⁄
   ₂
   –2 hours or until the broth has completely been absorbed.
   
6. Use a fork to fluff the kasha and to stir in the salt, pepper, and the cooked bow-tie noodles. Taste and add more salt and/or pepper if needed. Garnish with the chopped parsley, if desired, before serving.
   

Pierogies and Onions

For a dairy alternative, substitute potato-Cheddar pierogies for the potato-onion variety, and use
¹
⁄
₂
stick of butter in place of the olive oil.

INGREDIENTS | SERVES 4

3 tablespoons olive oil, divided

1 large yellow onion, peeled and thinly sliced into rings

2 (1-pound) packages potato-onion pierogies (approximately 24 pierogies)

1. Pour 2 tablespoons of the oil into a 4-quart slow cooker. Add the onions and stir to separate the rings. Place the pierogies on top of the onion rings. Drizzle remaining oil over the pierogies.
   
2. Cover and cook for 2–3 hours on low until the pierogies are tender. Serve immediately.
   

Cheesy Tortellini

This recipe is also great with spinach tortellini.

INGREDIENTS | SERVES 4

2 cups Marinara Sauce (see recipe in this chapter)

1 (15-ounce) can diced tomatoes, undrained

1 (8-ounce) package mushrooms, sliced

1 (12-ounce) package frozen cheese tortellini

1 (8-ounce) package shredded mozzarella cheese

¹
⁄
₂
cup grated Parmesan cheese

1. Combine the marinara sauce, diced tomatoes, and mushrooms in a 4-quart slow cooker. Cover and cook on low for 6 hours.
   
2. Thirty minutes before the sauce is ready, cook frozen tortellini according to package directions. Drain. Stir the tortellini into the sauce. Top with both cheeses.
   
3. Cover and continue to heat on low for another 15 minutes, or until cheeses have melted.
   

Pasta with Artichokes and Sun-Dried Tomatoes

Use a thin pasta, such as spaghetti, linguine, or tagliatelle.

INGREDIENTS | SERVES 8

1 (8-ounce) jar sun-dried tomatoes packed in oil, undrained

2 (8-ounce) packages frozen artichoke hearts, defrosted

4 garlic cloves, minced

1 (1-pound) package of pasta

¹
⁄
₂
cup grated Parmesan cheese

¹
⁄
₄
cup loosely packed parsley leaves, coarsely chopped (for garnish)

1. Combine sun-dried tomatoes (with their oil), artichoke hearts, and garlic in a 4-quart slow cooker. Cover and cook on high for 2 hours.
   
2. Cook pasta according to package directions; drain and divide among 8 plates. Spoon the artichoke mixture over pasta.
   
3. Top with the Parmesan cheese and sprinkle evenly with the parsley, if desired. Serve immediately.
   

Spinach and Cheese Stuffed Shells

Serve with a salad and slices of Italian bread.

INGREDIENTS | SERVES 6

4 cups Marinara Sauce (see recipe in this chapter), divided

30 jumbo pasta shells

1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

1 (15-ounce) container ricotta cheese

²∕³ cup plain dried bread crumbs

¹
⁄
₂
cup grated Parmesan cheese

1 (8-ounce) package mozzarella cheese

1 egg, lightly beaten

¹
⁄
₄
teaspoon ground nutmeg

¹
⁄
₄
teaspoon ground black pepper

¹
⁄
₄
cup loosely packed fresh Italian parsley leaves, chopped (for garnish)

Always Cook Extra Shells

Cook more pasta shells than required for a recipe since a few may break during boiling or when they are filled.

1. Spread
   ¹
   ⁄
   ₂
   cup of the Marinara Sauce on the bottom of a 4-quart slow cooker. Set aside.
   
2. Cook shells in boiling salted water for 4 minutes (shells will not be fully cooked). Drain and rinse under cold water to stop the cooking process. Set aside.
   
3. In a large bowl, combine spinach, ricotta, bread crumbs, Parmesan, mozzarella, egg, nutmeg, and black pepper. Stuff each pasta shell with 2 heaping tablespoons of the spinach-cheese mixture. Place a layer of stuffed shells in the prepared slow cooker. Spoon a little sauce over each shell, then continue to layer in the shells until all are in the cooker. Spoon the remaining sauce evenly over the top layer of shells.
   
4. Cover and cook on low for 5–6 hours or on high for 3–4 hours. Sprinkle with parsley leaves before serving, if desired.
   

Ravioli Casserole

With three different cheeses (not counting the filling), this is a very cheesy pasta dish.

INGREDIENTS | SERVES 6–8

3 cups Marinara Sauce (see recipe in this chapter), divided

2 (10- to 12-ounce) packages frozen raviolis

1 (8-ounce) package shredded mozzarella cheese

1 (8-ounce) package shredded Cheddar cheese

¹
⁄
₂
cup grated Parmesan cheese (for garnish)

¹
⁄
₄
cup loosely packed Italian parsley leaves, coarsely chopped (for garnish)

1. Spread 1 cup of the Marinara Sauce in the bottom of a 4-quart slow cooker. Add 1 package of the frozen raviolis. Sprinkle half of the mozzarella and the Cheddar cheeses over the raviolis. Pour another cup of the Marinara Sauce evenly over the cheeses. Add the remaining package of raviolis followed by the remaining mozzarella and Cheddar cheeses. Pour the remaining cup of the Marinara Sauce on top.
   
2. Cover and cook on low for 4 hours or until sauce is bubbly and the raviolis are completely cooked.
   
3. Sprinkle with the Parmesan cheese and the parsley just before serving, if desired.
   

Bolognese Sauce over Pasta