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.
A few weeks ago our dishwasher stopped working. This was not a big surprise; the appliances in our kitchen are all from the late 1970s, early 1980s if you’re feeling generous. The joys of renting an apartment is that you can know nothing about dishwashers, and yet, they still somehow magically get fixed.
Except in this case, we now have a new fridge and a new stove, but our dishwasher is still sad and broken. On the bright side, when we cleaned out the fridge, we also tackled the cabinets. I found a bag of red lentils my mom bought when the baby was first born. I also found a green curry paste that went bad in May 2013. Do lentils + curry = dinner? Though the can of paste went in the garbage, we dined on this delicious concoction last night.
Red Lentil Coconut Basil Curry
- coconut oil
- 1 onion, sliced thinly
- 4-6 garlic cloves, minced
- about 1 teaspoon grated ginger (I keep mine in the freezer for just this occasion)
- big handful curry powder
- about a teaspoon cumin
- about half a teaspoon cinnamon
- about a teaspoon salt
- just a sprinkle of red crushed peppers
- half a teaspoon turmeric
- 1 jalapeno, minced
- 1 cup red lentils
- about 4-5 leaves basil
- 1 can coconut milk
- 1 cup vegetable stock
- a big handful baby spinach
- juice from half a lime
- to serve: naan or rice, Greek yogurt, green onions
- In a large skillet, heat the coconut oil over a medium heat and add onions. Saute about 4-5 minutes, and add garlic and ginger. Cook until everything is nice and soft.
- Add all of the spices (curry powder, cinnamon, salt, turmeric, cumin, crushed red peppers) and the jalapeno and give everything a good toss through. (Don’t be afraid to add a little more coconut oil to keep the spices from sticking to the pan.)
- Add the lentils, coconut milk, stock and basil. Turn the heat down and simmer for about 20 minutes, stirring occasionally.
- Add the spinach and fold in gently, letting it wilt. Add lime juice and adjust seasoning to taste.
- Serve with rice or naan, and a dollop of Greek yogurt. Top with a bit of green onion for a nice finish.
The answer to the question above is a resounding yes. This is so, so good. Even better, it’s healthy (I think). Best of all, this cooks itself in about 25 minutes, total. That includes the time to cut your veggies and mince your garlic. Yes.
Turns out when you’re pregnant, you wake up at night. Repeatedly. As far as I can tell, this is due to three main reasons:
- Baby throws all night “how hard can you thrash around” ragers.
- My bladder is now the size of a shelled pistachio.
- At some point around 4AM, my stomach realizes it hasn’t eaten in SIX WHOLE HOURS and the situation needs to be rectified, ASAP.
I have therefore spent far too many 4AM time slots contemplating what I will eat for breakfast. After I made this for the first time, I’m happy to report my contemplation has changed from “what” I will eat, to “when” an appropriate time to go eat might be.
- 3 cups old fashioned oats
- slightly less than 3 tablespoons brown sugar
- 1/2-1 teaspoon cinnamon
- big pinch of salt
- about 1/3 cup honey
- slightly less than 1/4 cup vegetable, canola or coconut oil
- dash vanilla extract
- you can customize anyhow you like, but for my part, I like slightly more than a 1/2 cup each of the following ingredients:
- unsweetened shredded coconut
- slivered almonds
- dried cranberries
- Preheat oven to 300 degrees F.
- In a large bowl, mix the oats, sugar, cinnamon and salt. Set aside for a moment.
- In a small bowl, whisk together the honey, oil, and a dash of vanilla. Slowly mix together with the dry ingredients, until all oats are coated.
- On a large baking sheet lined with parchment paper, spread the oat mixture in a thin, even layer. Bake at 300 for 15 minutes.
- In a small bowl, mix together your add-ins: coconut, cranberries, and almonds, in my case.
- Remove the oats from the oven and gently mix in your add-ins, so they’re evenly distributed in the pan.
- Pop the whole thing back into the oven for another 10-15 minutes, or until the oats are golden brown.
- Remove – and as hard as it is – let cool for about 10-15 minutes before stirring and breaking up the crumbles. It’s worth it, trust me.
I can’t believe how late in life I came to this epiphany: granola is amazing. Serve on top of a big bowl of plain Greek yogurt (I find the granola sweet enough) and berries, and watch your hunger dissipate for at LEAST 2-3 hours.
This is what happens when it’s fall: you break out your tall, brown boots. You buy that army green vest you’ve been eyeing at the Gap for a while, hoping maybe the Husband might just spring it on you but then you get the coupon in the mail, and oh, whoops, I’ve just conveniently bought it for myself. You get overly excited about the fact that you can now turn off the air conditioning, open the windows, and stick it to Pepco.
Also: you decide it’s time to go apple picking and bring home 32.8 pounds of apples. That’s right. 32.8 pounds. The nice lady only charged us for 32 pounds. Probably because she felt badly for my husband, who had to carry them, and who definitely was the smart one asking “do we really need another apple?” while my sister, sister-in-law, and I announced that we had found the perfect addition.
We spent all of Sunday baking. We made only a very small dent. Expect more apples on the blog.
for the crust (this will make a top and bottom crust):
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 stick cold butter, cut into small pieces
- 3-4 tablespoons ice water
for the pie:
- 1/4 cup brown sugar
- 1/4 cup white sugar, plus a pinch for dusting the top of the pie
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch salt
- 5-6 tart apples (we’ve got more Pink Ladies than we will ever eat. Let me know if you live in DC. We will give them to you.)
- juice from 1/2 lemon
- 1 tablespoon cornstarch (to thicken the filling)
- 1-2 tablespoons butter, cut into small bits
- splash milk, in a bowl
- Make your pie crust. In the container of a food processor, combine flour, salt, and butter and pulse until mixed through (about 10 seconds). Place the mixture in a bowl and add the ice water, forming it into a ball (use more ice water if needed). Divide the ball in half (one for the top, one for the bottom) and place in the refrigerator for about 45 minutes.
- While the dough chills, peel, core, and slice your apples. In a large bowl, combine the sugar and spices, and add the apples. Add lemon juice and cornstarch and give the whole thing a good toss.
- Roll out both sets of dough. Kitchen God Mark Bittman recommends rolling the dough out between two sheets of saran wrap, and I couldn’t agree more. Makes the whole things less sticky, and less apt to stick to your rolling pin. Roll it out until it fits to your pie plate, and then carefully place it in (helps to put the plate over the dough and then flip it over.) Trim excess dough.
- Add the apples to the bottom of the plate and try to arrange them semi-neatly, so they cook relatively evenly. Dot with the little bits of butter (confession: we forgot this step & it was fine. There’s enough butter in the crust to go around.) Add the top crust and crimp the sides together.
- Now’s the time to preheat your oven to 450 degrees.
- Turning back to your pie, brush the top with milk and sprinkle with a little bit of sugar for some extra fun. Make a few small slits in the top of the pie, to allow steam to escape. Refrigerate until the oven is ready.
- Bake the pie on a cookie sheet (easier maneuverability) and cook at 450 for ten minutes. Turn down the heat and bake for 40 minutes at 350.
- Make whipped cream/buy ice cream/rejoice.
Is that an apple crisp you note in the picture? Why yes, yes it is. Expect more apples, as noted above. (And, this pie recipe is the pie recipe to beat. Thank you Mark Bittman.)