Our friend Joan posted a recipe for crockpot chicken in comments, but it looks so wonderful I decided to elevate her recipe to the main blog so she'll be our guest chef. In her own words:
Chop up: a small eggplant, a small sweet onion, a medium zucchini, a large red bell pepper, a handful of baby carrots and smash a few cloves of garlic. Throw it into a big pan and sautee the veggies up in a little olive oil. When they just start to smell good, put them into the crockpot. In the hot pan, brown some chicken parts. (We prefer thighs, because the flavor holds up well to the veggies. I use a couple skin-on and the rest skinless. Pork cubes would work well here as well.) While they're browning, put a large can of peeled tomatoes into the crockpot. You can use romas, too, if you have them. Stir everything up well, put the chicken on top, set the pot on low and go on about your business. About an hour before eating, I like to add a big handful of very thin green beans and a drained can of black olives, and a tablespoon of capers. I also put in a tablespoon of fines herbes de provence (always at the end; the volatile oils of the herbs cook away if you put them in early) and adjust the salt. We love this. It's just as good meatless, by the way!
What I love about Joan's recipe is that it's like a Ratatouille. EZPOT = eggplant, zuchini, pepper, onion and tomatoes. I can almost smell this cooking along in a crock pot... which I will, tomorrow! Thanks Joan!
I've been eating chickpea salads this week. I mix a can of chickpeas with diced mushrooms, pepper, and a few sliced olives. I like to add a small can of shoepeg corn or some frozen peas. A drizzle of balsamic dressing and that's it. You can eat this on a baked potato, on a salad, or just eat it by itself.
I'm thinking about holiday stuffing/dressing. My favorite is pecan cranberry sage dressing. What does everyone put in their holiday turkey dressing?
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