The Everything Kosher Slow Cooker Cookbook (8 page)

Nonstick spray

12 slices raisin bread

6 eggs

1 teaspoon vanilla extract

2 cups evaporated milk (regular, low-fat, or fat-free)

2 tablespoons dark brown sugar

1 teaspoon cinnamon

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teaspoon nutmeg

1. Spray a 4-quart slow cooker with the nonstick spray. Layer the raisin bread in the slow cooker.
   
2. In a small bowl, whisk the eggs, vanilla, evaporated milk, brown sugar, cinnamon, and nutmeg. Pour over the bread.
   
3. Cover and cook on low for 6–8 hours. Remove the lid and cook uncovered for 30 minutes or until the liquid has evaporated.
   

Challah French Toast Casserole

A delicious alternative to regular French toast.

INGREDIENTS | SERVES 8

Nonstick spray

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loaf day-old challah, thickly sliced

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cup raisins

6 eggs

1 teaspoon vanilla extract

2 cups evaporated milk

3 tablespoons granulated sugar

1 teaspoon cinnamon

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teaspoon nutmeg

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teaspoon kosher salt

1. Spray a 4-quart slow cooker with nonstick spray. Layer the challah in the slow cooker, and sprinkle with the raisins.
   
2. In a small bowl, whisk the eggs, vanilla, evaporated milk, sugar, cinnamon, nutmeg, and salt. Pour over the challah and raisins.
   
3. Cover and cook on low for 6–8 hours. Remove the lid and cook uncovered for 30 minutes or until the liquid has evaporated.
   

Breakfast Quinoa with Maple, Walnuts, and Apples

Substitute fresh peeled, cored, and chopped apple for the dried apple. Add it just before serving.

INGREDIENTS | SERVES 4

Nonstick spray

1 cup quinoa, rinsed well

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cup dried apples, chopped

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cup chopped walnuts

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cup maple syrup

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teaspoon cinnamon

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teaspoon nutmeg

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teaspoon salt

1 (12-ounce) can evaporated milk (regular, low-fat, or fat-free)

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cup water

1. Spray the inside of a 3- or 4-quart slow cooker with nonstick spray.
   
2. Pour the quinoa into the prepared cooker and stir in the apples, walnuts, maple syrup, cinnamon, nutmeg, and salt.
   
3. Add the milk and water to a 2-quart saucepan. Place over medium heat and heat to a bare simmer. Stir into the quinoa mixture.
   
4. Cover and cook on high heat for 2 hours, then turn off. Let sit for about 5 minutes before serving.
   

Barley Porridge with Blueberries and Pecans

Dry-toasting the barley and pecans releases even more of their nutty flavors and is worth taking the extra couple of minutes. But if you are really short on time then skip this step.

INGREDIENTS | SERVES 4

Nonstick spray

1 cup pearl barley, rinsed

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cup chopped pecan pieces

2 cups water

1 (12-ounce) can evaporated milk

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cup packed brown sugar

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teaspoon salt

1 pint fresh blueberries, rinsed

Barley

Although pearl barley is steam processed, which removes the outer layer of bran, this nutty and pleasantly chewy grain is still very healthy. One cooked cup of pearl barley contains 6 grams of dietary fiber, 4 grams of protein, less than 1 gram of fat, and many important vitamins and minerals. But if you are looking for a wheat-substitute, please note that barley does contain gluten.

1. Spray the inside of a 3- or 4-quart slow cooker with nonstick spray.
   
2. Heat a medium-sized frying pan over medium heat, then add the barley and chopped pecan pieces. Stir constantly for 1–2 minutes until the mixture just begins to toast and smell nutty.
   
3. Immediately remove from heat and place mixture in the prepared slow cooker.
   
4. Carefully pour in the water and milk.
   
5. Stir in the brown sugar and salt.
   
6. Cover and cook on low for 8–9 hours. Serve topped with blueberries.
   

Overnight Oatmeal

Wake up to the aroma of freshly cooked oatmeal.

INGREDIENTS | SERVES 6

Nonstick spray

2 cups old-fashioned rolled oats

2 (12-ounce) cans evaporated milk

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cup raisins

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cup toasted walnut pieces

1 teaspoon cardamom

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teaspoon salt

Cardamom

Cardamom is a sweet spice that goes perfectly with apples. If it is not available, substitute a teaspoon of apple pie spice or a mixture of
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teaspoon cinnamon,
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teaspoon ginger, and a pinch each of cloves and nutmeg.

1. Spray the inside of a 3- or 4-quart slow cooker with nonstick spray.
   
2. In a large bowl, stir together the oats, milk, raisins, walnut pieces, cardamom, and salt. Pour into the prepared cooker.
   
3. Cover and cook on low for 8–9 hours. Serve hot.
   

Cheese Grits

Top each individual bowl of grits with additional Cheddar cheese and place under the broiler until melted for an even tastier treat.

INGREDIENTS | SERVES 4

2 cups stone-ground grits

6 cups water

2 tablespoons butter

1 cup shredded Cheddar cheese

2 teaspoons kosher salt

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teaspoon black pepper

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teaspoon cayenne pepper

1. Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 6–9 hours.
   

Banana Walnut Frittata

You can add another flavor dimension to this dish by sprinkling some cinnamon to taste over the banana layers. Another option is to serve it with blueberry or strawberry syrup.

INGREDIENTS | SERVES 6

1 tablespoon unsalted butter

1 (1-pound) loaf bread, cut into
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to 3/4-inch cubes

1 (8-ounce) package cream cheese

2 ripe bananas

1 cup walnuts, coarsely chopped

12 large eggs

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cup maple syrup

1 cup milk or heavy cream

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teaspoon salt

Additional maple syrup for serving (optional)

Or, If You Prefer…

You can substitute 1 cup of blueberries, raspberries, or blackberries for the bananas and use toasted pecans instead of walnuts, or you could omit the nuts entirely.

1. At least 12 hours before you plan to begin cooking the frittata, coat the bottom and sides of a 4- or 5-quart slow cooker with the butter.
   
2. Place a third of the bread cubes (about 4 cups) in the bottom of the insert. Cut the cream cheese into
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   inch cubes and evenly spread half of them over the bread cubes. Slice 1 of the bananas, arrange the slices over the cream cheese layer, and sprinkle half of the walnut pieces over the banana. Add another 4 cups of bread cubes and create another cream cheese, banana, and walnut layer over the top of the bread. Add the remaining 4 cups of bread cubes to the cooker. Press the mixture down slightly.
   
3. Place the eggs in a small bowl and whisk until frothy. Whisk in the syrup, milk or cream, and salt. Pour over the bread in the insert. Cover and refrigerate for 12 hours.
   
4. After 12 hours, remove the insert from the refrigerator and place in the slow cooker. Cover and cook on low for 6 hours. Serve with warm maple syrup if desired.
   

Cheese Soufflé

Try this no-fuss version of soufflé at your next brunch.

INGREDIENTS | SERVES 8

8 ounces sharp Cheddar, shredded

8 ounces mozzarella, shredded

8 slices thin sandwich bread

Nonstick cooking spray

2 cups evaporated milk (regular, low-fat, or fat-free)

4 eggs

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teaspoon ground cayenne pepper

1. In a large bowl, mix the cheeses, and set aside.
   
2. Tear the bread into large pieces, and set aside.
   
3. Spray a 4-quart slow cooker with nonstick cooking spray. Alternately layer the cheese and bread in the insert, beginning and ending with bread.
   
4. In a small bowl, whisk together the evaporated milk, eggs, and cayenne. Pour over the bread and cheese layers. Cover and cook on low for 2–3 hours.
   

Spinach Quiche

This is an easy but festive dish that would be a perfect addition to brunch.

INGREDIENTS | SERVES 6

Nonstick cooking spray

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teaspoon ground cayenne pepper

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teaspoon ground nutmeg

4 eggs

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cup shredded low-fat sharp Cheddar

6 ounces baby spinach

1
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cups evaporated milk (regular, low-fat, or fat-free)

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cup diced green onion

2 slices sandwich bread, cut into
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inch cubes

1. Spray a round 4-quart slow cooker with nonstick cooking spray.
   
2. In a small bowl, whisk together the cayenne, nutmeg, eggs, cheese, spinach, evaporated milk, and green onion.
   
3. Add the bread cubes in one layer on the bottom of the slow cooker. Pour the egg mixture over the top and cover. Cook for 2–3 hours on high or until the edges begin to pull away from the edge of the insert. Slice and lift out each slice individually.
   

Apple Cherry Granola Crisp

The use of both crisp and baking apples lends a pleasing combination of textures.

INGREDIENTS | SERVES 8