Crockpot Vegetarian/Dairy *Beef* and Mushroom Stroganoff

This is a recipe I made for a dairy Shabbat. It can also be made Vegan/Parave.

I combined two recipes for this and added a little of my own and it was yummy (so say three Russian men!).

What you need;
1 pound (2 containers) of mushrooms (I used the gourmet mushrooms)
2 boxes of seitan
1 1/2 cup of non-meat chicken or beef broth
3 tsps of minced garlic
1 onion
mustard (I used horseradish mustard)
pepper
salt
1/3 cup of red or white wine
1 1/2 cups of sour creme (you can use tofutti non dairy sour creme for this)
1/4 -1/2 of cup of flour

SPRAY crockpot
Put garlic on bottom
Add remainder of ingrediants (other than sour cream and flour), finishing with the mustard which I made a big circle with (sorry no measurement).
Put on low

Prior to serving mix the sour creme and flour together and then mix into the stroganoff- let sit for about 5-10 minutes before serving.

Serve over noodles or rice!

Eggplant Parm - Prep 3mn- DAIRY

Ok. This is a quick and yummy way to make eggplant parm with the ability to set it up hours in advance, walk out of your home and return to yummy dinner.
I do it the fast way and buy pre-breaded frozen eggplant cutletts from Maccabi. However, I read that you can bread the cutlets yourself (make sure you soak the eggplant first for about 10 mn to get ride of the bitterness) and assemble it the same way as I do.
Ingrediants:
breaded eggplant slices (enough for two layers in your crockpot- I use two Maccabi boxes)
sauce- your favorite sauce- I use tomato basil from a jar
mozzerella cheese
parmesian cheese
PAM

How to:
SPRAY CROCKPOT with PAM(or you will regret it!)
Place a thin layer of sauce on bottom of pot.
Place a layer of breaded eggplant.
Cover loosely with mozzerella cheese
Sprinkly with parmesian cheese.
Spoon some sauce on top of this (impossible to spread unless you use the sliced mozerrella- which would work fine)
Place another layer of breaded eggplant.
Cover with mozzerella cheese
Sprinkle with parmesian cheese.

Cook on high for 1 hour and then move to low for 2-3 hours or put on low for 4-5 hours.
I cook on high while I am home and then before I leave I turn it to low.
I once left it on high for about 5 hours. The edges burned but it was still very yummy and the rest was just fine.
That is what is great about a crockpot!

Crockpot Meatballs- Brown in crockpot! YUM! Prep time: 10-20 minutes

Who knew you could actually prepare and brown meatballs- and I mean JUICY meatballs- in the crockpot?!?! These are before and after pictures- albeit in the wrong order... but you can see how they brown, even when piled up!

Here is what you need:
PAM
ground meat or turkey or chicken. I use turkey and usually prepare 2 lbs at once.
bouillon mix (I add in 2-4 tsps of this to add flavor)
bread crumbs (dont need this and I only add a little)

You can totally play with this. I have done this adding chopped onion and it also came out. I have made small meatballs like in this picture, and larger meatballs (if Im in a rush). Both work. Use your favorite meatball recipe!

Spray crockpot!
Place meatballs all around bottom of crockpot. Don't worry if they are touching- somehow they will separate easily IF they stick together.
You can also pile meatballs on top- I try to have them touching the sides as they seem to brown better when touching the floor or walls of the crockpot.

How you cook it is up to you. If I am home I will turn the crockpot on high for about an hour- until they turn a bit white- then I will mix them up a bit and turn on low for a couple more hours.
If Im not around I will turn it on low.
These stay nice and juicy. I usually make a bunch and freeze half- then I can warm them up in spaghetti sauce or just in the microwave for the kiddos.
They LOVE these moist meatballs.

Crockpot Meatloaf/ Turkey loaf - MEATY- PREP 5 mn

This is such a yummy recipe and super quick!
My children and husband (and I) LOVE this.
I cheat a little and use the hunts meatloaf sauce in a can but you can use any sauce you like.

Ingredients:
Hunts Meat Loaf sauce
2 lbs of ground dark turkey (or any other ground meat)
1/2 packet of onion soup mix
Bread Crumbs
PAM

What to do:
Mix 1/2 of the meat loaf sauce, bread crumbs (I just poor some in...Im guessing about 1/2 -3/4 cup), onion soup mix and meat in a bowl.
Spray crock pot (or you will regret it later)
Place lump of meat in crockpot- shape as desired.
Cook on high for two hours and then put sauce on top and cook on low for 2 hours (or until you are ready) OR cook on low for 4+ hours (you might need to check on this).
My bet is this can be cooked longer as well-
You can also add the sauce in the beginning or the end for 20 mn.

YUM!

Southwest Artichoke and Spinach Dip: Dairy: Prep Time 10 minutes: Cook time 2 hours

This is a yummy warm dip to serve for company for a dairy meal or for a snack during a visit (or in my case, a shul meeting) .
Serve this with veges, chips or crackers.
I doubled this recipe because my dairy crock pot is large and it worked out fine.

Southwest Artichoke and Spinach Dip (from Pillsbury Slow Cooker come home to comfort Feb.2, 2009)

1 can (14oz) artichoke hearts, drained, coarsely chopped
9 oz of frozen spinach , thawed , squeezed to drain(I did not used chopped spinach, but I think it would work better)
1 package (8oz) cream cheese, cubed, softened
1 can (4.5oz) Chopped green chilies, undrained (I used Krogers brand)
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper Jack cheese (2oz) (I could only find this sliced so I just broke it apart)
1 bag (14oz) round tortilla chips (or other).

1. Spray crockpot with cooking spray (a 1- 1 1/2 quart pot is recommended. that is why i doubled the recipe for my larger crockpot)
2. mix all ingredients except pepper Jack cheese and tortilla chips and spoon into crockpot
3. Cover; cook on Low heat for 2-3 hours
4. Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

Per serving (2 tbls dip and 6 chips each)
calories 130
total fat 7g
sodium 150mg
dietary fiber 2g
exchanges: 1 starch 1 fat
carbohydrate choices: 1

Wine Burgers- Meaty - Prep Time 5 mn

I once browned meatballs in the crockpot (I will make these again next week and share) so I decided to try out the burgers I usually fry or grill.

They turned out delicious and were Sooooo easy to make! I didn't use measurements so I will guesstimate on how much of each ingredient I used. This pic is mostly of the small ones I made the kids.

Dark Ground Turkey (1lb)

Red Wine (poured about 1/4-1/2 c?)

bread crumbs (1/4 -1/2 c?)

4 tsp of bouillon chicken mix

onion flakes ( 1/4 c?)

Spray the crockpot with PAM (the big crockpot secret for easy cleaning!)- mix -make burgers- place in crockpot! Dont be afraid to put these right next to eachother/touching- they will shrink!

put on high for about an hour- turn once and wallah! Yum!!! And it SMELLS SOOOO YUM!

You could also do this along the bottom of the crockpot and then cut it up. I *think * you could double them up too without them sticking to each other- the meatballs dont stick to each other. You can try staggering them a little or put the bottom batch in , wait 20 mn and then the top batch.

I finished these around 3pm and kept them on warm until 6. YUM!

Easy Delicious Crockpot Lamb & Veges (or not) - Kosher Meaty- Prep time 5mn

My 1 1/2 yr old, 4 yo and husband (thirty something) couldn't get enough of this (literally). My baby would stop me during his nighttime book to go back for more. That has never happened. Ever.
This is simple and yummy.

Ingredients:
1 tbl. margarine mixed with 1 tsp of garlic
Frozen stew veges (mix of carrots, potatoes etc..)

SPRAY your crock pot with Pam (this is a trick- you should really always do this, even for cholent- makes cleaning so much easier!)
Dump the frozen stew vegetables in the crock pot.
Place the lamb (roast, or any kind of lamb really) over the vegetables.
Rub the margarine/garlic all over the meat.

Cook 4-6 hrs on high or 8-10 hours on low

This is a special dinner perfect for Shabbat with a side of rice.

Crockpot Stuffed Tomatoes- Kosher Meaty- PrepTime 15 minutes

OK- So here is a recipe that I improvised on, and not surprisingly messed up- but turned out very tasty anyway. I served this for Shabbat dinner. I had my crockpot on a timer to turn off around 830pm so it did not have to stay on all of Shabbat. This was nice because we had a hot meal without leaving our oven on or the main dish drying out.

I added too much crushed tomatoes. My stuffed tomatoes disappeared so I had to take some of the juice out. They did still disappear once the cooking was underway- I left it though. When I served it, I simply lifted the tomatoes out and they were intact and beautiful. The meatballs I made turned out amazing as well. They stuck a little to whatever they were sitting on but were easily separated and looked and tasted great.

My kids gobbled the meatballs up and my husband and I gobbled the stuffed tomatoes up.

Crockpot Stuffed Tomatoes
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=91445

Ingredients
* Red Ripe Tomatoes, 6 plum tomato (gutted)* - I used regular huge tomatoes and it was fine

Ground beef, 16 oz * -I used ground turkey

Crushed Tomatoes with Basil (canned), 13 serving (1 28oz can)* I used this large can but it was way too much. I had to take out quite a bit.

Success 10 minute Natural Whole Grain Brown Rice Boil-in-Bag, 1 serving (1/2 bag cooked)

Italian seasoning- I cant use this as my daughter is allergic to rosemary (which seems to be included in italian seasoning). I used one packet of onion soup mix.

garlic salt - Between the soup mi x and this, the outside of the tomatoes ended up a bit too salty- but still good- the inside was great!

Directions
Cut tops off tomatoes. Spoon juice & insides out and throw them into the crock pot. Mix together hamburger and cooked rice. Season to taste (or what looks good) with Italian seasoning, salt & pepper. Stuff the tomatoes with this mixture.Empty can of tomatoes into crock pot and i also added 1/4 can of water. Stand tomatoes up inside crock pot. With the extra meat mixture, you can make some meatballs. These are OK to go on top of the tomatoes- they will still turn out great. .Cook on high for 4 hours (I then turned it on low for an hour and warm after that) -

Number of Servings: 4-6

Delicious Crockpot Brisket - Kosher Meaty- Prep Time 5mn

I have made this brisket in the crock pot several times and it is always a HUGE hit. I even have served it on shabbat by precooking it and then keeping it on warm in the crockpot. This is also wonderful served cold!

This is from http://www.recipezaar.com/

Ingredients
1 piece beef brisket , large enough to fit into your crock pot
1/3 cup mustard (best is Dijon or Honey Mustard)
1/3 cup ketchup
2 tablespoons onion soup mix
1 1/2 cups Coca-Cola (I use caffeine free coke)
fresh ground pepper ( not needed)
paprika (I didnt use this)
Directions
1Mix all ingredients except for the brisket.
2Place the brisket into the crock pot and pour the cola mixture over the meat.
3Cook on high for 8 hours or overnight on low.
4Slice and serve.

I doubled the sauce and used a second cut brisket. The taste is wonderful and how can you mess up?

Crockpot Stuffed Peppers- Kosher Dairy- PrepTime 20mn- Cook time 6 hours

Crockpot Stuffed Peppers
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By Diana Rattray, Retrieved on January 15, 2008 from http://www.about.com/
Ingredients:
1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1/4 cup chunky salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Mexican cheese blend, divided, or use Cheddar or Monterey Jack
6 large green bell peppers, tops removed, seeded
Preparation:In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers. Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a few on top if necessary. Cover and cook on low for 6 to 8 hours. Sprinkle with remaining 1/4 cup cheese about 20 minutes before done. Makes 6 servings.This is the first dairy crockpot recipe I did. I used Colby Jack (because I bought the wrong thing) and shredded it myself. The prep for this took a bit more time than I like. I did not measure the Worcestershire sauce , pepper (white pepper) or salt. I put one pepper top back on the pepper to see what happens (thought my daughter might like the edible container). I use vegan Worcestershire sauce because my son is allergic to fish. The mix tasted good raw (I couldnt resist). I put it in the crockpot at noon. I wish I had prepared the rice the night before- that was annoying to get to and remember I had no cooked rice. I wonder if raw rice would cook from the juices. I also had to use creamy corn because I had no regular corn. So that it wouldnt be too soggy, I then drained the tomatoes.

These came out beautifully- really beautiful recipe. Next time I will take a photo to post.

My husband and I really enjoyed these. They are very good. I enjoy spicy and they were not as flavorful for me as they could have been. It may be that Monteray Jack would add more flavor. My husband LOVED these and asked me to make them again. I think my parents and in-laws would like these so I am sure I will revisit these soon.

My daughter of 4 took a couple of bites and decided she did NOT like it. She loved the look, but not the taste. My son , 1 1/2 ate a few beans and that's it.

So- this is a great adult recipe, but does not seem to be young kid friendly. My daughter was excited about the look of the recipe (I put the top of her green pepper back on in the crockpot,which made it fun) but not the taste. Older kids may enjoy this more.
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Beyond Cholent

This blog is to provide you with some ways to use your crockpot for things OTHER than cholent!
I have a meat and a dairy crockpot.
These recipes are kosher and are also egg and fish free as we have food allergies in our family. I am not certain yet, but these will probably be nut free and sesame free as well (we arent sure about these allergies yet so avoid them).
Please feel free to add your own recipes or send them to me and I will add them!