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April 6 • 2017 63 jn 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 Reynolds 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. • 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. d R ld YEARBOOK Gown & Cap 2017 All cap and gown submission MUST go through the website. If you have any questions, call Jackie Headapohl, Editor, at (248) 351-5110. 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/ Free Listing Submission Deadline: May 8, 2017