You know the way your house smells on Friday night when the cholent is bubbling away in the crockpot? Did you ever think of using that crock-pot or slow cooker during the week? Well, I did and I had no idea one slow cooker could create so many tasty dishes, all easy to whip up and full of flavor.
Sunday is all about the fam. Whether it’s a trip to the zoo, strolling through the mall or having fun at the park, Sunday is the one day I don’t want to be in the kitchen! Yesterday, I was able to throw ingredients in the slow cooker and enjoy a day out without worrying about what’s for dinner. Yes, this particular recipe does require some prep work, but trust me it’s worth it. I tried it once without first browning the meat and it was not as tender. After a long day out, it felt great coming home to a delicious home cooked meal. This goes great with leftover challah from Shabbat or fresh pita.
Ingredients: 1 pound beef stew meat 1/2 teaspoon Grill Mates® Montreal Steak Seasoning 1/3 cup of flour 2 bay leaves 4 cups of water 1 beef stock cube 1 large onion, chopped 6 small carrots, chopped 2 large yukon gold potatoes, chopped 1 teaspoon brown sugar 1 can of diced tomatoes (14.5oz garlic, basil & oregano flavored or regular diced tomatoes)
Directions: Combine the flour and pepper and sprinkle over the beef. Make sure each piece of meat is coated in flour mixture. Brown beef in a frying pan, using small batches at a time so as not to over crowd the pan. Then place the browned beef in slow cooker. Add the remaining ingredients and stir to mix well. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Remove bay leaves before serving.
Zesty Salsa Chicken
This is the ultimate slow cooker recipe, as it’s the easiest one you could possibly make! Just dump the ingredients in the crock-pot, turn it on and walk away. Yes, it’s that simple and when you serve it for dinner, everyone will think you spent hours preparing this delicious tasting dish.
4 pieces of boneless, skinless chicken breasts 1 jar of salsa (I used Ortega Salsa – Thick & Chunky Medium 16oz) 1 package of taco seasoning (I used 1.25oz Ortega packet) 1 cup of chicken broth 1 tbsp of lime juice 1/4 cup freshly chopped cilantro
Directions: Place the chicken in the slow cooker. Add the remaining ingredients and mix well. Cook on low for 6 hours. Once cooked, remove chicken and shred into pieces with a fork. Serve over rice with salsa mixture on top. You can also serve the chicken in tortillas or hard tacos with guacamole.
This creamy dish features two of my favorite ingredients, sweet butternut squash and hearty quinoa. It’s the perfect dish to serve for dinner on a cold winter’s night. Ingredients:
1 butternut squash, chopped 2 small zucchini, chopped 2 cloves of garlic, diced 1 tablespoon ginger, diced 1 onion, diced 1 15.5oz. can of chick peas 1 1/2 cups of quinoa 1 1/4 cup of vegetable or chicken broth 1 14oz. can of coconut milk 1 14.5oz. can of diced tomatoes 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon Grill Mates® Montreal Steak Seasoning 1/2 teaspoon ground coriander
Directions: Put all of the above ingredients in a slow cooker. Mix well. Cook on high for 3-5 hours.
When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish.