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The Nosh Pit – Kosher Crock Pot Recipes

Now that we’re in the midst of the lazy, hazy days of summer, who has time to slave in the kitchen? Check out these tasty (and easy) slow cooker recipes

By: Sarah Bauder
Published: August 12th, 2013 in Culture » Food » Recipes
(clockwise) Bread pudding, short ribs, pot roast, sweet and sour onions

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Sumptuous Kosher Crock Pot Recipes

Now that we’re in the midst of the lazy, hazy days of summer, who has time to slave in the kitchen? There are just so many other things to be doing, during this time of year. That’s why the crock pot, or slow cooker (whichever name you prefer) is such an ingenious invention. Simply throw desired ingredients into said crock pot, adjust settings, affix the lid, and let it do it’s magic. Take a look at these easy, and delicious recipes for kosher crock pot recipes.


Slow Cooker Pot Roast from Joy of Kosher

Ingredients:

1 chuck roast (2-1/2 pound)

1 tablespoon prepared horseradish

1½ pound yellow onions, trimmed and cut into 1/2-inch slices

1 pound red potatoes, trimmed and halved

2 tablespoons fresh thyme leaves, stripped from stems

1 tablespoon chopped fresh rosemary (stems removed)

2 cups tomato juice

1 cup low-sodium beef broth

½ cup red wine or beef broth

2 tablespoons flour

pepper and salt to taste (optional)

Directions:

Trim fat from beef roast, if necessary and place roast in bottom of 5 to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions and potatoes. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Place lid on slow cooker and cook on high setting for 6 to 8 hours or until beef is fall apart tender. Fifteen minutes before serving, mix wine (or beef broth) with flour. Pour mixture around the meat in the slow cooker. With a spoon, gently stir the flour mixture into existing sauce without disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Before serving, season with pepper and salt to taste. Enjoy!


Slow Cooker Salsa Chicken from Kosher in the Kitchen

Ingredients:

4 pieces of boneless, skinless chicken breasts
1 jar of salsa (used Ortega Salsa – Thick & Chunky Medium 16oz)
1 package of taco seasoning (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. Enjoy!


CrockPot Sweet and Sour Caramelized Onions from Yummly

Ingredients:

2 lbs onions (tiny, sometimes called boiler or pearl onions)

1/2 cup raisins (one box)

1 tbsp butter

2 tbsps balsamic vinegar

1 tbsp sugar

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup pine nuts

Directions:

Cut the top and bottom off of all of the onions and peel away the skin. If you get some of the onion and peel that off an outer layer, that’s okay. It takes a while to peel the onions; make sure you’re in a good mood.Put the onions in the crockpot and toss with balsamic vinegar, salt, and pepper. Add the pat of butter and the raisins. Toss in the pine nuts.Cover and cook on high for 2-4 hours, stirring every 45 minutes or so. Cook for a bit more than 3 hours, and stir about 3 times. Enjoy!

Related articles: Nosh Pit, Kosher, Crock Pot, Slow Cooker, Recipes, Jewish, Stew, Summer, Pot Roast, Chicken, Short Ribs, Bread Pudding
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