By Eileen Goltz, CuisinebyEileen.wordpress.com
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained (or 3 ears of fresh corn, kernels off the cob)
1 (8 ounce) can tomato sauce
1 1/2 cup beer (or water if you prefer)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 package taco seasoning
3 whole skinless, boneless chicken breasts or 8 boneless skinless thighs
Parve sour cream (optional)
crushed corn chips (optional)
In a crock pot/slow cooker combine the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes. Add the taco seasoning, and mix to combine. Place the chicken on top of the mixture and then push them into the mixture so they are covered. Cover and cook at a low setting for 5 hours or high for 3. At this point you should/can take the chicken out and shred it or cut it into bite sized pieces (let it cool slightly first). Place the chicken back in the soup and cook an additional 2 to 3 hours on low or 1 hour on high. To serve ladle into bowls and top with parve sour cream, and crushed tortilla chips. Serves 6 to 8 depending on the size of the serving.
Adapted from about.com
Recipe: kosher, meat, poultry, soup, Tex-MexAdd a comment
In the cold fall and winter months, this slow cooker mushroom barley soup is always a KosherEye favorite. Make it vegetarian, or add chuck or boneless flanken. It is the perfect soup to cook all day, or all night, ready to serve for Shabbos lunch.
One 24 ounce container fresh button mushrooms - sliced or chopped*
1-cup celery - chopped
1 cup peeled carrots - chopped
2 large onions - chopped
1/4-cup olive oil
2 cloves fresh garlic - minced
1 3/4 cups pearl barley
2 Tablespoons each mushroom soup mix and chicken bouillon mix
1/8 - 1/4-teaspoon black pepper
* Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.
Soak barley in water about 2-3 hours; rinse and drain
Saute onions, celery, and mushrooms in olive oil until soft (about 5-10 minutes)
Add carrots and garlic near end of sauté.
Sauté mushrooms and onions with olive oil, pepper, garlic and onion powder
Place all in a 5 quart slow cooker
Add barley, instant mushroom soup mix, bouillon mix
Fill slow cooker with water, cover
Cook all day or overnight on low (8-12 hours)
Approximately 8 Servings
This recipe can be made dairy or parve
Recipe, kosher, soup, dairy or parve
Photo: Jodi Pudge
Adapted from The Canadian Living Test Kitchen
20 minutes of recipe prep is all the time you'll spend on this hearty, stick-to-your-ribs slow-cooker Chicken and Sausage gumbo. This is traditionally served with white rice and we like to add a crusty slice of bread.
2 tbsp vegetable oil
4 boneless skinless chicken thighs, cubed
4 kosher mild Italian sausage, sliced
2 onions, diced
2 celery stalks, diced
1 sweet red pepper, diced
4 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme
2 bay leaves
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine or sodium-reduced chicken broth
1 can diced tomatoes
1/2 cup sodium-reduced chicken broth
3 tbsp tomato paste
1 pkg frozen okra, thawed and sliced
1/4 cup chopped fresh parsley
In large skillet, heat half of the oil over medium-high heat; brown chicken and sausages. Transfer to slow cooker. Drain any fat from pan.
Add remaining oil to skillet; cook onions, celery, red pepper, garlic, paprika, thyme, bay leaves, salt and pepper until lightly golden, about 8 minutes. Add to slow cooker.
Add wine to skillet; bring to boil, scraping up any browned bits. Add to slow cooker. Add tomatoes, broth, tomato paste and 1/2 cup water; cover and cook on low for 4 to 6 hours and chicken cubes are still whole. Discard bay leaves.
Stir in okra and parsley; cover and cook on high for 15 minutes.
Yield: 4-6 servings
*Want to add some "heat" – add Cajun seasoning to taste
Recipes: Poultry, Chicken, Sausage, Gumbo, KosherAdd a comment
A KosherEye Signature Recipe
One of our favorite soups. Just place all of the ingredients in the slow cooker and forget about it.
2 onions peeled
4 carrots peeled
3 stalks celery
2 cloves chopped garlic
2 tablespoons olive oil
1 package split pea soup mix with seasoning - such as Manischewitz
1/2-cup pearl barley, rinsed
1 lb. split peas, rinsed and sorted
2 boxes of vegetarian broth such as Imagine brand No chicken broth, or chicken broth, or water for a total of 60 ounces.
In food processor, chop onions, carrots, parsnips, celery, garlic.
Sauté vegetables in oil for about 5 minutes, until translucent and somewhat soft.
Place all ingredients in 5-6 quart slow cooker.
Fill with 72 ounces of water, vegetarian broth or chicken broth. Cook on low for 10-12 hours.
Yield: Approximately 12 servings
Optional additions: Potato gnocchi, kosher sausage, Egg Noodles
Garnish with J&D Kosher Bacon–like croutons
Recipes: Soup, Split Pea, Parve or Meat, KosherAdd a comment
A KosherEye Signature recipe
An Easy slow cooking, one pot meal, and a KosherEye cold weather favorite, perfect for weekday dinners and Shabbos lunch.
2 1/2 – 3 pounds cut up chicken
3 stalks celery with leaves, chopped
2 carrots, large rough chop
1 clove garlic, chopped
1 large onion, chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon black pepper
2 bay leaves
2 cups cold water and 4 cups kosher chicken broth (such as boxed Manischewitz or Imagine Brand)
Place vegetables in a 4-5 quart slow cooker. Top with chicken, spices, liquid. Cover and cook on low heat setting for 8 to 10 hours. Remove chicken, debone, cut into pieces, add back into soup. Enjoy.
Yield: Serves about 6
Optional additions to recipe: 1 chopped parsnip or 1 chopped turnip.
Serve with cooked white rice or cooked egg noodles
And, one more variation: omit all of the liquid in the recipe, use a whole chicken, and presto, you have crockpot roast chicken!
Recipes: Soup, Chicken, KosherAdd a comment