This was really good. It’s one of my favorite CrockPot recipes so far, and one I will definitely make again soon.
Changes and Notes: 1) Added 1 tsp ground cardamom to the spice mix instead of purchasing cardamom pods; 2) Used original coconut milk instead of light; 3) Didn’t add plain yogurt to the mix at the end of cooking time (had Greek yogurt on the side instead). Served with brown rice.
CrockPot Vegetarian Curry
I liked this. However, although Paul ate a plate, I noticed that he did ask (teasingly) where the meat was and noted that he liked Monday’s meal better. Then he ate some chips and salsa instead of having a second plate of food. On the bright side, I ate all the leftovers myself! There was enough remaining for me to have it for dinner the next night and also lunch on Thursday and Friday.
Changes and Notes: 1) Used a sweet potato instead of a regular white potato; 2) Substituted Greek yogurt for regular plain yogurt; 3) Used homemade vegetable stock. Served with brown rice.
This has become my go-to dish when I’m looking for something easy yet delicious to make for dinner.
Visited my sister in Richmond; helped her make homemade veggie lasagna for lunch (a separate dish was prepared for me with no noodles) and we went to a restaurant for dinner.
Paul had leftovers in the fridge that I wanted to clear out before the start of a new week, so I mixed myself a random stir-fry for dinner — improvised on the spot.
Zan’s Random Stir-Fry
1 tbsp coconut oil
1 c cooked/shredded chicken
3/4 c frozen peas
1 c cooked brown rice
1/2 c salsa
salt & pepper
Cook egg in coconut oil with salt and pepper. On medium heat, add chicken (I thawed mine in the microwave first because it was frozen solid), frozen peas (un-thawed), brown rice, and salsa. Stir occasionally until everything is heated through (3-5 minutes).