So I’ve always really loved my slow cooker. Always. But now, I really, really, really love my slow cooker. Without it, we would be eating cereal, ice cream, and peppermint patties for dinner. Which was ok while I was pregnant (I DID throw in some prenatal vitamins, ok?) but not so much anymore. At some point, I’d like not to LOOK pregnant anymore.
This dish is a 7AM, pre-work, post-feeding baby creation. As in, what do we already have that I can throw in the slow cooker, get dressed, get baby ready, go to work, come home, feed baby, and then feed Husband and me? This, is turns out.
- 2 breasts chicken, diced
- 8 cloves garlic, minced
- 1 onion, sliced
- 2 sweet potatoes, peeled and cubed
- 1 jalapeno, partially de-seeded and roughly chopped
- 1 can diced tomatoes (I liked using the ones with a bit of diced chili pepper)
- splash chicken stock
- about a teaspoon salt
- about a teaspoon pepper
- handful cumin
- about a teaspoon turmeric
- about 1/2 teaspoon cinnamon
- to serve:
- couscous, cilantro, sour cream/Greek yogurt
- Dump everything in the crockpot. That’s right. No pre-seasong, no pre-searing, just straight into the crockpot. Cover and cook on low for 7-8 hours. Serve over couscous (takes less than 2 minutes to cook! amazing!).
I was surprised by how delicious this was, given the haphazard way it came together. Hence, why I’m sharing it here with you. Huge bonus: it makes enough so that you don’t have to worry about dinner the following night.
It does make me wonder, though – what do normal, non-cereal eating working-outside-of-the-house people make for dinner!? Please (please) enlighten me.
I know I complained about the weather in my last post, and my ploy seems to have worked. It’s now gloriously sunshine-y, and creeping up into the 70s. Hello, DC that I love – all glorious three weeks before it becomes so hot and muggy you start walking around with a scarf and a fleece again – to protect yourself when you enter the arctic tundra that is DC office buildings in the summer. #firstworldproblems
Of course, the one downside to the beautiful change in seasons is the slow creep away from those hearty, soul-filling foods. When my sister visited a few weeks ago (how surreal is this: the LAST time I will see her before I become a MOM), we spent almost a full day planning out a menu (clearly, we’re sisters, and daughters of our mom), and took full advantage of one of the last cold blasts of the winter season. OK, now I’m really ready for summer.
Lentil & Kielbasa Soup (an Ina Garten special)
- 1/2 pound green lentils
- olive oil
- 2 large onions, diced
- 2 leeks, chopped
- 2 cloves garlic, minced
- salt, pepper, red hot chili flakes
- 8 stalks fresh thyme
- 1 teaspoon cumin
- 4-6 stalks celery, diced
- 4 carrots, diced
- 10 cups chicken stock
- a big squeeze tomato paste
- 1/2 – 1 pound kielbasa
- big splash red wine
- to serve:
- parmesan cheese
- green onions
- Wash the lentils, and then, in a large bowl, cover them with boiling water. Allow them to sit for about 15 minutes. Drain.
- In a large pot over medium heat, heat olive oil and then saute onions. After a minute or two, add the leeks, the garlic, salt, pepper, red hots, thyme and cumin, and cook for about 15-20 minutes. Add celery and carrots; saute another 10 minutes.
- Add chicken stock, tomato paste, and drained lentils. Cover and bring to a boil, and then reduce the heat and simmer (uncovered) for about an hour – until the lentils are completely cooked through. Add kielbasa, red wine, and simmer until the kielbasa is hot. Adjust seasonings – and serve with your choice of topping.
As you can imagine, this soup gets even better when it sits overnight, soaking up all the goodness. If it’s not spring/summer yet where you live – make this. It will NOT disappoint.