The Everything Kosher Slow Cooker Cookbook (24 page)

Greek-Style Mushroom Burritos

Next time you make the mushrooms, cook up a double batch and save some to quickly put together this easy lunch.

INGREDIENTS | SERVES 4

1 pound Portobello mushrooms, cleaned and sliced

2 garlic cloves, minced

1 tablespoon plus 1 teaspoon olive oil, divided

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cup feta cheese, drained and crumbled

2 teaspoons balsamic vinegar

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teaspoon kosher salt

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teaspoon black pepper

1 teaspoon dried oregano

4 flour or whole wheat burrito-size tortillas

1 cup shredded lettuce

2 Roma tomatoes, seeded and diced

1 cup tzatziki sauce (see sidebar), (optional)

Tzatziki Sauce

Stir together 1 (6-ounce) cup plain Greek yogurt (low-fat or fat-free), 1 tablespoon fresh lemon juice, 1 small cucumber (peeled, seeded and finely diced), 1 teaspoon kosher salt, 1 tablespoon finely chopped fresh dill, and
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teaspoon ground black pepper. Store, covered in the refrigerator, for at least 1 hour and up to 3 days. Pour off any liquid that may rise to the surface before using.

1. Mix the mushrooms, garlic, and 1 tablespoon of the olive oil in a 4-quart slow cooker. Cover and cook on low for 2–4 hours. Uncover and cook on low for another 30 minutes or until excess moisture evaporates.
   
2. Meanwhile, in a large bowl mix together the cheese, remaining 1 teaspoon of olive oil, balsamic vinegar, salt, black pepper, and oregano. Set aside, covered, in the refrigerator.
   
3. Spoon the hot cooked mushrooms evenly over the tortillas. Top with the cheese mixture. Cover with the lettuce and tomatoes and top with tzatziki sauce, if desired. Roll up burrito-style and serve immediately.
   

Mexican Lasagna

This is a very hearty dairy meal that even meat-eaters will enjoy. As an option, one or all of the salsa verde layers can be replaced with additional enchilada sauce.

INGREDIENTS | SERVES 8

1 tablespoon olive oil

1 (15-ounce) can fire-roasted diced tomatoes, drained

1 medium-sized onion, peeled and diced

4 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons paprika, sweet or smoked

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tablespoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

1 cup sliced black olives

2 cups cooked rice

1 (12- to 16-ounce) jar roasted (medium) or regular (mild) salsa verde

1 (12-count) package corn tortillas

2 (8-ounce) packages shredded Cheddar cheese

1 cup Enchilada Sauce (see
Chapter 9
)

1 (12-ounce) bag frozen corn, defrosted

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cup chopped cilantro leaves (for garnish)

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cup sour cream (for garnish)

Salsa Verde

Salsa verde is a green salsa made with tomatillos, a popular Mexican fruit used as a vegetable. Tomatillos resemble small green tomatoes.

1. Heat oil in a large skillet over medium-high heat. Add the tomatoes, onion, and garlic. Cook, stirring frequently, for 5 minutes until onions are softened. Add the chili powder, paprika, and cumin. Stir for 1 minute. Stir in the black beans, olives, and cooked rice. Remove from heat and set aside.
   
2. Spread half of the jar of salsa verde in the bottom of a 6-quart slow cooker. Place 2 or 3 tortillas over the sauce, overlapping or tearing the tortillas as necessary to fit.
   
3. Spread half of the rice mixture over the tortillas. Sprinkle half of the cheese over the rice.
   
4. Place another layer of tortillas on top of the cheese. Pour all of the enchilada sauce evenly over the tortillas. Pour all the corn evenly over the sauce, followed by the remaining rice mixture. Add a final layer of tortillas over the rice mixture. Pour the remaining salsa verde evenly over the tortillas, using the back of a spoon to spread the sauce, followed by the remaining cheese.
   
5. Cover and cook on high for 2
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   –3 hours, or until the cheese has completely melted and the sauce is bubbling. Sprinkle on the cilantro and garnish with sour cream, if desired.
   

Potato Lasagna

Try this unique recipe for a delicious change of pace for lunch or dinner.

INGREDIENTS | SERVES 8

1 (15-ounce) container ricotta cheese

4 ounces grated Parmesan cheese

1 (16-ounce) package shredded mozzarella or Cheddar cheese

2 eggs, lightly beaten

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teaspoon ground black pepper

1 teaspoon dried basil

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teaspoon dried oregano

4 cups Marinara Sauce, divided (see
Chapter 12
)

6 large Yukon gold potatoes (about 3 pounds), peeled and thinly sliced

1. In a large bowl, combine the 3 cheeses, eggs, pepper, basil, and oregano. Set aside.
   
2. Spread about
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   cup of marinara sauce into the slow cooker to cover the bottom with a thin layer. Top with a third of the sliced potatoes, overlapping if necessary. Spread half of the cheese mixture on top of the potatoes. Spoon a third of the remaining sauce over the cheese.
   
3. Layer another third of the potatoes over the sauce. Top with the remaining cheese mixture and another third of the sauce. Layer the remaining potatoes over the sauce and top with remaining sauce, making sure that all the potatoes are coated.
   
4. Cover and cook on high for 3–4 hours until the potatoes are tender.
   

Cheesy Tuna Casserole

The title may be cheesy, but the taste is delicious!

INGREDIENTS | YIELDS 4 SERVINGS

Cooking spray

1 (12-ounce) package wide egg noodles

2 (5- to 6-ounce) cans tuna packed in water, drained (reserve liquid)

1 (6-ounce) can French fried onions (such as French’s), divided

1 (14-ounce) can cream of mushroom soup, undiluted

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cup evaporated milk

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cup Vegetable Broth (see
Chapter 4
)

1 (4-ounce) can sliced mushrooms, drained

1 (8-ounce) package Cheddar cheese

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cup grated Parmesan cheese

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cup frozen peas, defrosted

A Crispier Topping

If you like a crunchier topping, sprinkle the last half of the French fried onions on top just after mixing in the peas.

1. Spray the inside of a 4-quart slow cooker with the cooking spray. Add half of the egg noodles into the slow cooker.
   
2. Using a fork, break up tuna in a bowl. Mix in half of the can of French fried onions. Add tuna mixture on top of the noodles.
   
3. Cover tuna with remaining egg noodles. Combine cream of mushroom soup, evaporated milk and vegetable broth; pour evenly over noodles. Top with mushrooms and sprinkle evenly with the cheeses. Top with remaining French fried onions. Cook on low for 5 hours.
   
4. Gently mix in the peas. Cover and cook on low for an additional 15 minutes.
   

Lentil Vegetable Stew with Cheese

Let this stew simmer all day, then add the baby spinach a few minutes before serving. The spinach will gently wilt to perfection.

INGREDIENTS | SERVES 4

Nonstick spray

1 tablespoon olive oil

3 medium carrots, peeled and diced

1 small onion, peeled and diced

2 cups fresh cauliflower florets, rinsed and coarsely chopped

1 sweet potato, peeled and cut into 1" cubes

1 cup brown lentils, rinsed, drained, and inspected to remove any dirt or debris

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teaspoon ground ginger

2 tablespoons soy sauce

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teaspoon black pepper

1
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cups Vegetable Broth (see
Chapter 4
)

1 (5-ounce) bag baby spinach leaves, rinsed and drained

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cup grated Parmesan cheese

1. Spray a 4-quart slow cooker with nonstick spray.
   
2. Heat the olive oil in a large skillet over medium-high heat. When hot, add the carrots and onion. Cook, stirring frequently, for 5 minutes or until the onions soften.
   
3. Add the cauliflower and sweet potatoes. Cook for 3–4 minutes longer, stirring frequently until vegetables are crisp-tender. Add the sautéed vegetables to the prepared slow cooker.
   
4. Stir in the lentils, ginger, soy sauce, black pepper, and vegetable broth. Cover and cook on low for 6–8 hours.
   
5. Turn off cooker. Stir in the spinach, cover, and let sit for 15 minutes to allow spinach to wilt.
   
6. Ladle stew into bowls and sprinkle with Parmesan cheese just before serving.
   

Eggplant Parmesan

Smaller eggplants are less likely to be bitter than larger ones.

INGREDIENTS | SERVES 4

2 medium-sized eggplants, peeled and cut into
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" slices

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cup plus
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teaspoon kosher salt, divided

3
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cups Marinara Sauce (see
Chapter 12
), divided

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cup plain toasted bread crumbs

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teaspoon dried oregano

1 teaspoon dried basil

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teaspoon ground black pepper

1 large egg, lightly beaten

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cup grated Parmesan cheese

1 (12-ounce) package mozzarella cheese, shredded

4 large basil leaves, chopped (for garnish)

Eggplant Gender

Select an eggplant with a smooth blossom end. It is most likely a male, with less seeds than a female eggplant (with an indented end).

1. Place the eggplant slices in a colander in the sink. Use the
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   cup of kosher salt to evenly salt both sides of each eggplant slice. Let sit for 30 minutes, then rinse the slices and pat dry with paper towels.
   
2. Meanwhile, coat a 4-quart slow cooker with
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   cup of the marinara sauce. Set aside.
   
3. In a medium bowl, combine the bread crumbs, oregano, basil, remaining
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   teaspoon kosher salt, and the black pepper.
   
4. Place the beaten egg in a medium bowl. Dip each eggplant slice into the beaten egg, then into the bread crumb mixture.
   
5. Layer a third of the eggplant slices in the prepared slow cooker. Top with a third each of the Parmesan cheese, the mozzarella cheese, and a cup of the marinara sauce. Repeat layering two more times.
   
6. Cover and cook on low for 4–5 hours or until the eggplant is tender. Sprinkle with fresh basil before serving, if desired.