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More Crockpot Recipes

December 31, 2009 | by Gitta Bixenspanner

Marvelous meals that cook while you are away.

Due to popular demand, here are more crockpot recipes.  How could we forget the cholent, the all time favorite dish prepared in this versatile pot? In addition, we present a good Dafina, the Sephardic version of cholent.

Tasty Meat Cholent

I remember my mother putting up cholent every week and tying it with a cloth so that the vapor stayed inside, just as it was done in the old country. With the advent of the crockpot, it became easier to master a perfect cholent week after week. We start savoring our cholent on Friday afternoon, the men enjoy it on the long Friday nights as a late snack, and then of course on Shabbat morning.


1 ½ cup navy beans

½ cup red kidney beans

½ cup barley

2 potatoes cut in cubes

1½ lb (750 gr.) butcher flanken or beef stew

2 marrow bones (optional)

1 large onion chopped

2 cloves garlic crushed

2 tsp paprika

1 ½  tsp salt or to taste

2 bay leaves

1 tsp celery seeds (optional)

6 cups water


Soak beans and barley overnight to eliminate their gas producing effects. In a heavy skillet, fry onions and garlic until translucent. Cover bottom of crockpot with fried onions. Place all other ingredients into the crockpot and allow to cook on low overnight.

It is guaranteed to have evenly cooked cholent every week.

Preparation 20 minutes

Serves 6

Fabulous (Pareve) Meat free Cholent

Of the Shabbos morning meal, pareve cholent is my favorite because it is a full protein and is very healthy. In our home, we enjoy cholent on other days of the week.


1 cup navy beans

½ cup red kidney beans

½ cup black eye beans

½ cup barley

2 potatoes cut in cubes (optional)

1 onion chopped

2 cloves garlic crushed

2 tsp paprika

1piece Kombu (a sea vegetable that also eliminates gas) (optional)

1 flat Tbs salt or to taste

2 bay leaves

1 tsp celery seeds (optional)

Cover contents with water + one more inch of water.


Soak beans and barley overnight to eliminate their gas producing effects. A piece of Kombu a sea vegetable available at health food stores can also eliminate gas effects.

Place all ingredients into the crockpot and allow to cook overnight on low.

Preparation 20 minutes

Serves 6

Best Kishke Ever

A good cholent comes along with a fluffy kishke, usually a favorite in most homes. This can be used for both the meat or vegetarian cholent.


1 cup  whole wheat pastry flour or white flour

1 Tbs corn flakes

1 large carrot

1 large zucchini

1 tsp salt

2 tsp paprika

1 garlic clove crushed

½ cup boiling water

1/3 cup oil


Mix all ingredients well and form into a log then place into your tcholent, allow to simmer overnight in the crock-pot.

Dafina- the Moroccan vegetable stew

When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv¬ices, it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time.


4 Tbs. extra-virgin olive oil

2 large onions, chopped

4 to 6 garlic cloves

2 cans (15 ounces each) chick¬peas (garbanzo beans), rinsed and drained

2 beef bones with marrow

2 pounds chuck roast, cut into 4 pieces

3 pounds baby potatoes

2 sweet potatoes cut into chunks

4 Tbs honey

1 Tbs paprika

2 Tsp ground cumin

1 tsp allspice (optional)

1/2 tsp cinnamon (optional)

1/2 to 1 tsp ground turmeric

Pinch of saffron threads, crumbled

salt and pepper to taste

4 to 6 large eggs


In a large pot, heat the oil and saute the onions and garlic until soft and translucent. Place all ingredients into the crockpot. Add enough water to cover + one inch, place the unshelled eggs in the center, and allow to cook overnight on a low setting.

To serve, place the chickpeas and cooking liquid in one bowl, and every other ingredient in different bowls. You will have the eggs, potatoes, and meat in separate bowls.

Serves 6-8

Chickpea, Butternut Squash and Red Lentil Stew

Modeled on Middle Eastern stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. It is especially hearty on a cold winter night.


¾ cup dried chickpeas soaked overnight

1 medium butternut squash, peeled, seeded and diced

2 large carrots, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1 cup red lentils soaked for 4 hours

4 cups vegetable broth or water

1 Tbs minced peeled fresh ginger

1 ½ tsp ground cumin (optional)

1 tsp salt

¼ tsp freshly ground pepper (optional)

¼ cup packed fresh cilantro leaves, chopped (optional)


Combine the soaked and drained chickpeas and lentils. Add squash, carrots, onion, broth, ginger, cumin, salt and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Serve over a bed of rice, and a chef salad on the side.

Serves 4-6

Chinese Style Beef and Broccoli Stew

When I think of beef and broccoli, I always think of traditional Chinese stir-fry. However, this tasty dish prepared in a slow cooker or crockpot, offers a completely new way to enjoy it! Crockpot recipes are so incredibly easy and so tasty. This beef and broccoli recipe is no exception. The slow cooker really makes meat so tender and juicy.


1 pound boneless beef top round steak — trimmed of fat, cut into cubes

1 4.5 ounce jar sliced mushrooms drained

1 medium onion  cut into wedges

1/2 cup water

3 Tbs Teriyaki Sauce

1 Tbs sesame seed

2/3 cup uncooked whole-grain rice

1 1/3 cups water

2 Tbs water

1 Tbs cornstarch

2 cups frozen broccoli florets or fresh broccoli


In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, water, Teriyaki sauce, sesame seed, mix well. Cover; cook on low setting for 6 hours. Add rice and allow to cook for another 2 hours. Meanwhile, in small bowl, combine 2 Tbs water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over whole grain Basmati rice. You are sure to enjoy the delicious aroma of this nutty variety of rice.

Makes 4 (1 1/4-cup) servings.


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