By Jamie Geller
Joy of Kosher

It’s easy to let things kinda go in the winter; it’s not bathing-suit season after all–know what I mean?! But if you are part of (or want to be part of) our Fresh Family, then you know we never truly let go. There are loads of good-for-you, cozy, winter, family dinners that we love in my house, which I know your family will just love, too.

The easiest ones go in the slow-cooker. Don’t put it away after Shabbat; use it all week long.

 

Spinach, Lamb, And Leek Slow-Cooker Stew

Ripped from the pages of our outrageously popular 28 Day JOY of KOSHER Challenge, this lamb stew is the perfect opportunity to get a jump on those healthy-eating resolutions. Lamb is a particularly good source of B vitamins, and barley is rich in many less-common minerals essential to your body and is high in fiber.

Prep Time: 7 minutes

Cook Time: 480 minutes

Duration: 487 minutes

Servings: 6

Ingredients:

  • Cooking spray
  • 1 onion, coarsely chopped
  • 1 large turnip, peeled, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 leeks, trimmed and cleaned, coarsely chopped
  • 2 pounds lamb stew meat or lamb shank cut up or beef stew meat
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon fresh rosemary or 1 teaspoon dried, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1½ cups raw barley
  • 4—5 cups beef broth (can substitute chicken broth or water)
  • Handfuls of fresh spinach

Preparation:

  1. In an 8-quart slow-cooker greased well with cooking spray, layer onions, turnips, carrots, celery, leeks, and lamb.
  2. Season lamb with garlic, rosemary, salt, and pepper.
  3. Add barley and enough beef broth to cover.
  4. Cook on low for at least 8 hours or up to 20 hours.
  5. Mix in handfuls of fresh spinach just before serving.

Gluten-free: Swap quinoa for barley.

Vegetarian: Swap beets for meat.

Recipe courtesy of 28 Day JOY of KOSHER Challenge.

 

Slow-Cooker Curried Chickpea Stew

Prep Time: 10 minutes

Cook Time: 480 minutes

Duration: 490 minutes

Servings: 6

Ingredients:

  • 2 cups dried chickpeas, soaked overnight and drained
  • 1 (28-ounce) can chopped tomatoes
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • 2 cups (defrosted) cauliflower florets

Preparation:

  1. In a slow-cooker, combine all ingredients except cauliflower. Cook on low for 7½ hours.
  2. Add cauliflower and continue to cook on low for 30 minutes more.

 

Walnut, Ginger, And Cranberry Stuffed Apples

The quintessential fall comfort dessert made simply and deliciously in a slow-cooker. Your house will smell amazing when you have these cooking.

Prep Time: 10 minutes

Cook Time: 180 minutes

Duration: 190 minutes

Servings: 4

Ingredients:

  • 4 medium baking apples, such as Granny Smith
  • 6 tablespoons dried cranberries
  • 4 tablespoons chopped walnuts
  • 2 tablespoons chopped crystallized ginger OR ½ teaspoon ground ginger
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil or extra-virgin olive oil
  • 4 tablespoons honey

Preparation:

  1. Spray bottom of slow-cooker with cooking spray.
  2. Use a melon baller to remove the apple cores and seeds, leaving the bottom and about ½-inch of sides intact.
  3. In a medium bowl, combine cranberries, walnuts, ginger, sugar, and oil and mix together well. Divide filling between apples, pressing down to fill completely. Bake in slow-cooker on high for 3 hours.
  4. To serve, drizzle each apple with honey.

Jamie Geller is the only bestselling cookbook author who wants to get you out of the kitchen–not because she doesn’t love food but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and JOY of KOSHER with Jamie Geller magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen– quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

 

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