Note:This recipe is taken from The Indian Slow Cooker, but as written, it makes a LOT (11 freaking cups!!). So, I started an allrecipes profile in the hopes that the ‘change servings’ option will be useful to people not intending to feed an army. It turns out that recipes on there require editorial review before that feature is available, so I’m double publishing.
Pink lentils, spices and curry leaves give this simple dish an amazing flavour. The prep time assumes you have your spices somewhere that is not at the top back of that unreachable shelf in the kitchen. Otherwise, this recipe is pretty much a dump-and-run, except for chopping the tomatoes and onions. The amount of salt might seem crazy, but remember that the lentils will expand and make a lot of dhal, so you will miss it if you add less at the beginning. This dish goes great with some fried poppadoms and mango chutney. Continue reading →
There’s cooking, and there’s allergy cooking. Cooking is something most people do once or twice a week, in between takeout, eating out, and buying prepared or semi prepared meals for preparing at home.
Allergy cooking happens every day. When you have deadlines, when you have tickets to the ballet at 8, when you’re sick, even when you’re traveling.
So, to speed this process up and eat the foods I miss AND stay on budget, there are tools.
In addition to having dairy and soy free cream cheese, the same brand also has smoked and mozzarella flavors available at planeta vegano. They’re not meltable like Daiya, but they are very, very good on toast, in sandwiches, on home-made pizza, and in salads in place of feta.
I seem to have accumulated more kitchen stuff. The pyrex dish is to fit inside my 5.7 Litre slow cooker in case I want to cook smaller amounts of food. You can of course simply put less food into the slow cooker, but it affects the cooking time in an unpredictable way if you fill it less than halfway, and food may get overdone. Putting in a heat-proof dish effectively gives you two sizes of slow cooker with the same cooking times: a larger one for making food for up to 8 people (with my size of crock pot, at least), and a smaller one for when it’s just you and you don’t want to eat the same meal for the next two weeks – which has happened when my partner’s been travelling. The steamer is for inserting inside my pressure cooker.
I play for both teams when cooking: slow and fast cooking.
This took less than 15 minutes to get ready right before heading out to watch The Minions on saturday night, including taking the food out of the grocery bags and freezer and packing everything away after.
1 large spring onion (the onion part was decent-sized). I could have used regular onion, but I like the flavour the green parts add. And this is what I had in the fridge.
1 packet of chicken breasts.
half a packet of carrefour frozen mixed mushrooms (maybe 100 grams?) or any frozen mushroom mix. This was a mix that includes shitake and other varieties.
Frozen artichokes (again, I just grabbed carrefour brand. Frozen veggies are my salvation on busy days and there’s never too much frozen veg). I have no idea how much I used. I just added until I thought “that’s enough”.
1/4 can of coconut milk. Really, just the thick creamy part of the top of the unshaken can + a little milk. You could use regular creme fresh, or sour cream, though.
a good shake of apple cider vinegar.
1 teaspoon of dijon mustard (I would have added more, but that’s all we had left in the bottle. I’m happy with the result as it is, where you don’t taste it but it has flavour)
I didn’t have garlic so used a liberal shaking of dried garlic granules, but would always prefer real garlic.
herbs de Provence
a small bay leaf
1/2 chicken stock cube (I used my home made paste)
100 ml boiled water
Method: brush inside of slow cooker with olive oil & start the kettle. Put sliced onions (green and white parts) on the bottom of slow cooker(if using real garlic, put that in now too), put chicken on top of that as evenly as space allows. On top of that, add the coconut cream and milk. Add boiled water. Stir in the mustard & chicken stock cube. Add bayleaf. Shake on herbs & garlic, add vinegar. Bang bag of peas on the counter to loosen up the frozen peas and dump in (as much as you think looks fine. I like a lot). Put on the lid and cook for 4:30 hours on high (because of the frozen veggies).
Before serving, I shredded the chicken with a fork. You could cut the chicken breasts before adding to the crock pot, but since I was running late, this was fine, and I like the shredded texture.
I recommend serving with rice or mashed potatoes to absorb the creamy goodness.