Cap & Gown
YEARBOOK

books, but a practical guide to how I
use slow cookers to cook ahead.
This way of cooking gets addic-
tive, with its ease and its amazing
smells (and it’s also so forgiving for
those who are not exacting in their
measurements). I have found myself
often using it to prepare both dairy
and meat foods year-round for
Shabbat and for weekdays.
When Pesach gets closer, I kasher
our normal kitchen for Pesach so
all the things I cooked already can
be warmed up there, and so we can
make the other non-essentials, like
brownies and matzah grilled cheese.
Even though the first seder begins
Monday night, April 10, there’s still
time to prepare plenty of food ahead
of time using slow cookers — and
your home will be filled with the
wonderful aroma of the dishes
you’ve prepared.

THE METHOD

1. I set up a foil-lined folding table
in a basement corner.
2. Two to three Passover slow cook-
ers take up residence (with an exten-
sion cord and/or power strip).
3. Cooking basically nonstop in
night shifts and day shifts, the slow
cookers (not me!) produce multiple
soups, meats, chickens, vegetable
side dishes, meatballs, matzah balls,
applesauce and more over a course
of four to five days, while I give my
attention to other tasks and people.
4. I spend approximately 10-20 min-
utes each night and morning getting
the recipes set and packaging what
is finished to go into the freezer.
Once Passover gets closer, there
are very few foods that need prepa-
ration, such as fresh salads and the
Seder plate items.

ORANGE JUICE ROAST

1 4-5 lb. roast
3 onions, sliced
Juice of 2-3 oranges (if using not-
from-concentrate orange juice, use
¼-½ cup)
½ cup duck sauce
3-4 tbsp. ketchup
½ tsp. black pepper
1 tsp. garlic powder
1 tbsp. onion powder
4 frozen garlic cubes
3-4 frozen, sauteed onion cubes
1 tsp. salt
Line slow cooker with liner (I

recommend
dR
Reynolds
ld
brand). Place all ingredients into the
slow cooker. Add roast and smear
with sauce by hand. It’s OK if the
roast has a hard time fitting, like
a suitcase that’s hard to zip. It will
shrink when it softens during the
cooking.
Leave slow cooker on low over-
night. Turn off slow-cooker and
let cool 1-2 hours. Slice meat, then
transfer to pan and freeze with the
liquid. Reheat covered, so it doesn’t
dry out. Yields 10-12 servings.
(A version of this recipe was first
published in Family First, Pesach
While You Sleep by Julie Hauser,
March 2016.)

GARLICKY ZUCCHINI SOUP

8 zucchinis, peeled and chunked
1 yellow squash, peeled
and chunked
2 carrots, chunked
2 Yukon Gold potatoes, chunked
10 frozen garlic cubes
2 sauteed onion cubes
1 large onion
1½ cups water, not even covering
ingredients in the pot)
4 tsp. salt
Black pepper to taste
2 Tbsp. dried parsley flakes for
garnish (optional)
Place all ingredients into the slow
cooker. Cook on low overnight.
Blend with immersion blender in
the morning. Add parsley flakes, if
desired, and then cook another 20
minutes on low. Yields 8-10 servings.
I freeze this in 3-pound loaf pans,
which stack nicely. I reheat the soup
by placing it in the oven, and then
don’t dirty a pot. •

2017

Free Listing Submission Deadline:

May 8, 2017

The Jewish News will
honor all Jewish students
who are graduating this
spring from Michigan
high schools in our
Cap & Gown Yearbook
2017. The Yearbook will
be published in our
May 25 issue.

Go online to submit
your free listings to:
www.thejewishnews.com/contact/cap-and-
gown/free-listing/

All cap and gown submission
MUST go through the website.
If you have any questions,

call Jackie Headapohl, Editor,
at (248) 351-5110.

Julie Hauser is the author of three other books,
When I Check on You at Night, The Gratitude
Game and Mothers to Mothers. Pesach While
You Sleep is available at Spitzer’s in Southfield,
Borenstein’s in Oak Park and on Amazon.
com. Julie lives in Oak Park with her husband,
Michael, and their five children.

jn

April 6 • 2017

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