Free The Everything Kosher Slow Cooker Cookbook by Dena G. Price Page B

⁄ 4 cup chopped cilantro leaves (for garnish)
Origin of Mulligatawny Soup
The name Mulligatawny comes from the Tamil words for “pepper water.” There are many versions as to the origins of Mulligatawny soup, but most people agree that it was created by Indian cooks to serve to the ruling British during the eighteenth century.
     
Mix together first 13 ingredients (the onion through the Chicken Stock) in a 6- or 7-quart slow cooker. Cover and cook on high for 3–4 hours or on low for 6–8 hours. Discard bay leaf. Pour in the coconut milk if desired.
Stir in the rice, lime juice, salt, and pepper. Taste and add more salt and/or pepper if needed. If coconut milk was added, cover and cook on low for an additional 30 minutes. Serve garnished with the cilantro leaves if desired.
    Russian Sweet and Sour Cabbage Soup
    Regular paprika usually has very little taste and is best as a colorful garnish. Hungarian paprika has much more flavor. For this recipe, be sure to use the sweet variety, which might be simply labeled “Hungarian,” not the one labeled “hot.”
INGREDIENTS | SERVES 10
2 tablespoons olive oil
1 large onion, peeled and diced
1 carrot, peeled and chopped
1 large potato, peeled and diced
2 garlic cloves, minced
1 tablespoon sweet Hungarian paprika
1 head cabbage, thickly shredded (about 10 cups)
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon sour salt
2 tablespoons granulated sugar
2 tablespoons raisins
2 teaspoons kosher salt, plus more if needed
1 ⁄ 4 teaspoon ground black pepper, plus more if needed
8 cups Beef or Vegetable Broth (see recipes in this chapter)
1 ⁄ 4 cup fresh lemon juice
Sour Salt
Sour salt, also known as citric acid, is the naturally occurring acid found in citrus fruits. It is used to give cabbage soup its distinct, mildly sour taste. If sour salt is not available in the spice section of larger supermarkets, substitute a few tablespoons of apple cider vinegar.
     
Heat the olive oil in a large skillet over medium-high heat. Stir in onion, carrot, and potato; cook, stirring frequently, until the onion has softened, about 5 minutes.
Add the garlic and paprika; cook for 1 additional minute, stirring constantly.
Transfer vegetables into a 6- or 7-quart slow cooker. Stir in the remaining ingredients except lemon juice. Cover and cook for 6–8 hours or until cabbage is very tender.
Stir in the lemon juice. Taste and add more salt and pepper if needed before serving.

 
    Chicken Cacciatore
    Spend a few quick minutes in the morning preparing the ingredients. The chicken will cook all day without help, ready and waiting for you by dinnertime.
INGREDIENTS | SERVES 4
Nonstick spray
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon dried thyme (or 1 1 ⁄ 2 tablespoons minced fresh)
3 garlic cloves, minced
2 cups sliced button mushrooms
1 (28-ounce) can crushed tomatoes
1 ⁄ 8 teaspoon black pepper
1 ⁄ 2 cup dry sherry (or dry white wine)
1 whole chicken, cut into quarters or eighths, most of the skin removed
1 ⁄ 4 cup packed flat parsley leaves, chopped (for garnish)
Cacciatore
In Italian, cacciatore means “hunter.” Food prepared in the cacciatore style therefore includes foods that might be gathered from the forests and fields: mushrooms, herbs, tomatoes and peppers. Sometimes wine is also added.
     
Spray the inside of a 4- or 6-quart slow cooker with the nonstick spray.
Heat the olive oil in a large skillet over medium heat. When hot, add the onion and bell pepper; cook until the vegetables are just tender, stirring occasionally, for 7 minutes.
Add the thyme, garlic, and mushrooms and cook until the mushrooms are almost cooked through, about 5 minutes.
Add the tomatoes, pepper, and white wine; bring the sauce to a simmer.
Pour about half the sauce into the prepared cooker. Arrange chicken parts over sauce, overlapping them to fit. Pour remaining sauce over chicken. Cover and cook on low for 4–6 hours or until chicken