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January 03, 2003 - Image 89

Resource type:
The Detroit Jewish News, 2003-01-03

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1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped celery
1 cup pitted, chopped Kalamata
2 T. drained capers
2 t. kosher salt
1 t. fresh ground pepper
1cup fresh chopped parsley
3 T. olive oil
1/4 cup balsamic vinegar
Combine eggplant, onions, garlic, bell
peppers, celery, olives, capers, salt and pep-
per in a slow cooker. Cook on high for 4
Turn off slow cooker, stir in parsley and allow
to cool completely, covered. Stir in olive oil and
vinegar and adjust salt and pepper to taste.
Serve as an appetizer with sliced French bread or
crackers, or toss with pasta as a sauce. Freezes well.
Makes 6 cups.

And Easy

For taste and ease,
the slow cooker
is making a comeback.

Special to the Jewish News


he colder the weather, the warmer the food.
And with winter in full force, we want com-
fort without fuss.
The basic beauty of slow cooking: you
can cook and not cook at the same time.
Slow cookers are experiencing a renaissance of sorts.
New cooker styles, updated recipes, best-selling cook-
books and nostalgia are bringing back the appeal of
slow cookers.
If there have been criticisms about slow cookers, it's
that the foods don't look appetizing. Like all good
foods, we eat first with our eyes. This is where adding
colorful vegetables, condiments and thickeners alter
consistencies and add flavor complexities many old-
time recipes lack.
There are very few rules when it comes to slow cook-
ing. You don't always have to brown meats, although
they often taste and look better. You don't need a lot of
liquid to make stews and other entree foods moist —
as the heat rises in slow-cooked foods, the steam drips
back into the pot.
The following recipes are basic. Add or substitute
ingredients as personal preferences dictate. If you don't
own a slow cooker, make these dishes over a low fire on
top of your stove or a 300F oven. Just be sure to use a
tight-fitting lid or wrap your baking dish well with foil
while cooking.

2 1/2 pounds mixed, skinless fish fillets (salmon,
tuna, halibut, roughy, cod are good choices)
1 1/2 cups chopped onion
2 t. minced garlic
1/2 cup chopped fresh parsley
1 can (15-oz.) diced tomatoes in juice
1 cup white wine
1/2 cup water
1 T. drained capers
2 t. red pepper sauce, such as Tabasco
Kosher salt and pepper to taste
1 t. dried dill
3 T. extra virgin olive oil
Fresh grated Parmesan or Romano cheese, garnish

Cut fish
into 1 1/2-inch
chunks. Combine all
ingredients except oil and cheese
in a slow cooker. Turn to high and cook
4 or more hours.
Gently fold the stew rather than stir it to combine.
Adjust seasonings to taste and cook for one hour more.
Serve hot, drizzled with a little extra virgin olive oil and
grated cheese.
Alternately, you can make this in a glass or ceramic
baking dish and cook, covered for 3 hours, at 300F.
Makes 6 servings.

2 1/2 pounds small, boneless, skinless chicken
1/2 cup flour
1 1/2 cups chopped onions
1 T. minced garlic
1/2 cup chopped celery
1 cup dry white wine
1 (10 oz.) package frozen artichoke hearts, thawed
1 can (14 oz.) white or northern beans, drained
2 cups chicken broth
1/2 cup orange juice
2 T. dried parsley flakes
1 t. dried oregano
1 bay leaf
Salt and pepper to taste
Cut visible fat from chicken. Dredge chicken in flour
and set aside. Lay the onions and garlic at the bottom
of a slow cooker. Top with the chicken and remaining
ingredients. Cook for 4 hours.
Gently remove chicken breasts, and stir the sauce
well. Cook for 2 hours more. Adjust seasonings and
serve alone or with mashed potatoes or noodles. Makes
6 servings.

1 eggplant (about 1 pound), cut into 1/2-inch cubes
2 cups chopped onions
2 T. chopped garlic

Make this with beef for variety or with lamb, substitut-
ing oregano for the thyme.
3 pounds veal stew meat chunks (1 1/2-inches)
Salt and pepper to taste
1/4 cup flour
1/4 cup olive oil
2 cups chopped onions
1 cup diced carrot chunks (1-inch)
2 cups diced Yukon Gold potatoes (1-inch)
1/2 cup chopped celery
2 cups sliced fresh mushrooms
1 cup frozen peas, thawed
1 cup dry white wine
4 cups chicken broth
1 bay leaf
2 T. dried parsley flakes
1 t. dried thyme
Season veal chunks with salt and pepper. Stir in flour
and toss to coat the meat. Heat oil in a large skillet over
medium high heat. Add the veal and brown the meat
on all sides.
Transfer the meat to the slow cooker and add
remaining ingredients. Stir well and adjust heat to
high. Cook for 6. to 8 hours, stirring occasionally.
Adjust salt and pepper to taste and serve hot. Makes
6 to 8 servings.

4 cups 1 1/2-inch chunks peeled Golden Delicious
1 cup small dried apricots
1 cup dried cranberries
2 cinnamon sticks
1 cup white wine
1 cup sugar
6 whole cloves
Juice of 1 lemon
1 t. grated lemon peel
Combine all ingredients in a slow cooker. Cook on
medium for 6 or more hours, until the fruits are very
tender. Allow to cool completely before chilling.
Serve alone, as a dessert or as a side dish with
roasted chicken or turkey. Makes 8 servings.

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