The Everything Kosher Slow Cooker Cookbook (44 page)

Beef Tzimmes

Tzimmes (pronounced TZIH-mess) is served at many Jewish holidays.

INGREDIENTS | SERVES 8

2 tablespoons vegetable oil

1 medium onion, peeled and diced

2 pounds beef stew meat, cut into 1" cubes

2 cups Beef Broth (see
Chapter 4
)

2 tablespoons tomato paste

1 tablespoon minced fresh rosemary

2 carrots, peeled and cut into 1" chunks

2 sweet potatoes, peeled and cut into 1" chunks

1 cup prunes, cut into halves

1 (8-ounce) can pineapple chunks or tidbits, drained

1 teaspoon kosher salt

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teaspoon black pepper

1. Heat oil in a large skillet. Sauté onion for 5 minutes or until it softens and starts to brown. Transfer to a 4- or 6-quart slow cooker and set aside.
   
2. Add meat cubes to skillet and brown for 3 minutes per side. Transfer to slow cooker and add all remaining ingredients except salt and pepper.
   
3. Cover and cook on low for 8–10 hours. Add salt and pepper. Taste and add more if needed.
   

Barley and Mushroom Casserole

Tu B’Shevat, the New Year for trees, is the holiday marking the beginning of spring in Israel when the trees break out of their dormancy. It is traditional during this holiday to eat from the Seven Species (barley, wheat, grapes, figs, pomegranates, olives, and dates), the fruits and grains mentioned in the Bible.

INGREDIENTS | SERVES 4

Nonstick spray

1 tablespoon olive oil

2 medium onions, diced

2 cloves garlic, minced

8 ounces button mushrooms, chopped

2 cups Vegetable Broth (see
Chapter 4
)

1 cup uncooked pearl barley

1 teaspoon dried thyme leaves

1 bay leaf

1 teaspoon dried basil

1 teaspoon kosher salt

¹
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teaspoon black pepper

1. Spray the inside of a 4-quart slow cooker with the nonstick spray.
   
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until they soften and start to brown, about 7–9 minutes.
   
3. Add garlic and mushrooms. Continue to sauté frequently for another 3–5 minutes or until mushrooms reduce and start to give up their liquid.
   
4. Scrape vegetables into the prepared slow cooker. Stir in the remaining ingredients except the salt and pepper.
   
5. Cover and cook on high for 4–6 hours or on low for 10–12 hours. Remove bay leaf. Taste and add salt and pepper. Serve hot.
   

Mock Chopped “Liver”

Here’s a vegetarian substitute that tastes just like the real thing! This spread keeps for 3–4 days covered tightly in the refrigerator, allowing you plenty of time for those last-minutes chores before yom tov guests arrive. Serve with crackers or cocktail bread.

INGREDIENTS | SERVES 10–12

1 cup brown lentils, rinsed and picked over

Water to cover lentils by at least 2"

1 tablespoon olive oil

2 large onions, thinly sliced

3 hard-boiled eggs, peeled

1 cup walnut pieces

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teaspoon kosher salt, plus more to taste

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teaspoon black pepper, plus more to taste

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teaspoon paprika, for garnish (optional)

Lentils and Queen Esther

Queen Esther, heroine of the Purim story, supposedly ate a vegetarian diet to avoid nonkosher foods while in the King’s court. In her honor, lentils are traditionally served during this holiday.

1. Add lentils to a 4-quart slow cooker. Pour in water to cover lentils by at least 2". Cover and cook on high for 3 hours. Drain lentils in a colander and rinse with cold water to stop the cooking process.
   
2. Meanwhile, heat oil in a large skillet over medium heat. Add thinly sliced onions. Sauté frequently until the onions are browned, about 10–15 minutes.
   
3. Add the drained lentils, cooked onions, eggs, walnuts, salt, and black pepper into a food processor. Process in short pulses until the mixture becomes a smooth, thick paste. Taste and add more salt and pepper, if necessary. Transfer mixture to a serving bowl. Dust with paprika, if desired.
   

Classic Hummus

Serve this Middle Eastern spread with toasted pita chips.

INGREDIENTS | SERVES 20

8 ounces dried chickpeas, rinsed and drained

Water, as needed

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cup tahini

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon ground coriander

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teaspoon cumin

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teaspoon kosher salt, or to taste

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teaspoon cayenne or black pepper, or to taste

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teaspoon paprika, for garnish

Toasted Pita Chips

No need to buy expensive bags of pita chips! Lightly brush 4 pita rounds with olive oil, then cut each into eighths, pizza style. Place triangles on ungreased baking pan in a single layer. Sprinkle on a couple pinches of kosher salt and bake at 400°F for 10 minutes, or until triangles just start to brown.

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, reserving the liquid.
   
2. Transfer the chickpeas to a food processor and add remaining ingredients except paprika. Pulse until smooth, adding the reserved liquid as needed to achieve the desired texture. Taste and add more salt and pepper if needed.
   
3. Transfer to a serving bowl. Garnish with paprika. Serve with pita chips.
   

Lag B’Omer Sweet and Sour Red Cabbage

This cabbage dish is great alongside barbecued foods.

INGREDIENTS | SERVES 6

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head red cabbage, shredded

1 medium onion, shredded

1
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tablespoons dark brown sugar

1 teaspoon margarine

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cup water

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cup apple cider vinegar

1 tablespoon white wine vinegar

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teaspoon freshly ground black pepper

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teaspoon salt

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teaspoon ground cloves

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teaspoon thyme

Lag B’Omer

Lag B’Omer is the 33rd day of the Omer (the counting of the 49 days from the second night of Passover to the day before Shavuot). Thousands of students of Rabbi Akiva, a great rabbi from the Torah, died from a great plague that occurred during one such counting of the Omer. Lag B’Omer commemorates the one day when no one died. It is celebrated with outdoor activities such as picnics, barbecues, and bonfires.

1. Place all ingredients into a 4-quart slow cooker. Stir to distribute all ingredients evenly.
   
2. Cook on low for 4–6 hours or until the cabbage is very soft. Stir before serving.
   

New York–Style Cheesecake

Making cheesecake in the slow cooker might sound odd, but it is actually the perfect appliance for the job. The constant low heat and moist environment keep it from drying out or cracking, even when using low-fat ingredients.

INGREDIENTS | SERVES 8

³
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cup low-fat chocolate or cinnamon graham cracker crumbs

1
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tablespoons butter, melted

8 ounces sour cream, at room temperature

8 ounces cream cheese, at room temperature

²∕³ cup sugar

1 egg, at room temperature

2 teaspoons vanilla extract

1
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tablespoons flour

1 tablespoon lemon juice

1 tablespoon lemon zest

1 cup hot water

Shavuot and Dairy Products

Shavuot celebrates the giving of the Torah to the Jewish people. Dairy foods, a symbol of modesty, were considered appropriate for such a celebration.

1. In a small bowl, mix together the graham cracker crumbs and butter. Press into the bottom and sides of a 6" springform pan.
   
2. In a large bowl, mix the sour cream, cream cheese, sugar, egg, vanilla, flour, lemon juice, and zest until completely smooth. Pour into the springform pan.
   
3. Pour the water into the bottom of a 6-quart slow cooker. Place a trivet in the bottom of the slow cooker. Place the springform pan onto the trivet.
   
4. Cook on low for 2 hours. Turn off the slow cooker and let the cheesecake steam for 1 hour and 15 minutes with the lid on. Remove the cheesecake from the slow cooker. Refrigerate for 6 hours or overnight before serving.
   

Italian-Style Cheesecake

Which is better cheesecake, New York–style or Italian-style? Why choose? Make both!

INGREDIENTS | SERVES 8

1 (15-ounce) container of ricotta cheese, at room temperature

³
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cup ground almonds

1
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tablespoons butter, melted

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cup sugar

2 tablespoons honey

2 eggs, at room temperature

2 teaspoons vanilla extract

1 tablespoon cornstarch

¹
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teaspoon ground cinnamon

2 teaspoons lemon zest

¹
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teaspoon salt

1. Place ricotta in a colander lined with several layers of paper towels over a bowl. Drain for 30 minutes.
   
2. Meanwhile, in a small bowl, mix together the ground almonds and butter. Press into the bottom and sides of a 6" springform pan. Set aside.
   
3. In a large bowl, mix the drained ricotta, sugar, honey, eggs, vanilla, cornstarch, cinnamon, zest, and salt until completely smooth. Pour into the prepared springform pan.
   
4. Pour 1 cup of water into the bottom of a 6-quart slow cooker. Place a trivet in the bottom of the slow cooker. Place the springform pan onto the trivet.
   
5. Cook on low for 2 hours. Turn off the slow cooker and let the cheesecake steam for 1
   ¹
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   –1
   ¹
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   hours with the lid on or until the center is firm. Remove the cheesecake from the slow cooker. Refrigerate for 6 hours or overnight before serving.