A tasty way out

September 19, 2010 18:06

These crockpot recipes will actually let you step out of the house during Chol HaMoed.

2 minute read.

Chicken Tagine

chicken tagine311. (photo credit: GOURMETKOSHERCOOKING.COM)

This article was provided by www.gourmetkoshercooking.com

Chol HaMoed is coming and you definitely do NOT want to spend more time in the kitchen.  In fact, you can’t because your family is taking a trip and you want to go with them.  These recipes are perfect.  Stick them in the crock pot before you leave and come home to dinner waiting.  Not only is it easier for you but your tired, hungry, cranky children (or is that you I’m talking about again?!) will appreciate it.

Slow Cooker Chicken Tagine

1 ¾ pounds, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 large onions, thinly sliced
½ cup dried apricots, coarsely chopped
1/3 cup raisins
1 ¼ cups low-sodium chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons flour
1-½ teaspoons ground cumin
1-½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon black pepper
2 cups cooked couscous

Place chicken, onions, apricots and raisins in slow cooker bowl.
In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on high for 2 ½ hours or low for 5 hours.
Serve over cooked couscous.

Slow Cooker Spiced Shredded Beef Brisket Sandwiches

1 cup beef broth
1 jar (8 ounces) hoisin sauce
¼ cup white vinegar
2 teaspoons Chinese five-spice powder
2 teaspoons garlic powder
2 ribs celery, cut into 2-inch long matchsticks
1 thin-cut beef brisket (2 pounds) well trimmed of excess fat
½ teaspoon black pepper
8 soft sandwich buns

Whisk beef broth, hoisin sauce, ½ cup water, vinegar, five-spice powder and garlic powder in a small bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket (slicing in half to fit, if necessary); season on all sides with salt and pepper. Pour in beef broth mixture. Cover; cook for 5 hours on HIGH or 10 hours on LOW.
Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard.
Meanwhile, shred beef with two forks, cutting long pieces in half, if desired. Return to slow cooker and stir to coat with sauce. Serve immediately with soft sandwich buns.

Corned Beef and Cabbage

3 pounds corned beef
3 large carrots, peeled and cut into bite-sized pieces
3 large potatoes, peeled and cut into bite-sized pieces
2 large yellow onions, quartered
1 green cabbage, cored and cut into 8 pieces
1 sprig thyme
1 bay leaf
2 cups water
1 cup Guinness stout or any dark beer

In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage, thyme, and bay leaf. Add the water and beer.
Cover and cook on low for 8 to 10 hours, until the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.
Transfer the beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with vegetables, and spoon some of the cooking liquid over the top. Serve immediately.

For more great recipes go to: www.gourmetkoshercooking.com

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