Have I mentioned how much I love my slow cooker, but resent the fact that it does just fine without me and actually seems to frown upon my frequent poking and prodding and stirring?  It seems to sternly imply that things were going just fine under its tantalizingly steamy lid until I came along with my big spoon to assault it.  And indeed, the slow cooker does turn the most unlikely ingredients into rather lovely dishes with so little involvement on my part that I can hardly claim any credit–especially if leftovers are involved.  Like in the case of this soup…

Turkey + rice + kale + sweet potato soup

  • turkey leftovers–whatever you have!  (I used just that drumstick in the picture and it was plenty, flavor- and meat-wise; however, a fistful of white meat or dark meat should work just as well, and so should a piece of the good old carcass)
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 sweet potato, diced
  • 1 bunch kale, chopped
  • 10 cups water
  • 1.5 cup rice
  • salt, pepper, and other seasonings to taste (may I recommend chipotle pepper, cayenne pepper, and some oregano?)
  1. Put everything except the kale into the slow cooker.
  2. Cook on low for 4 hours.
  3. Add the kale and cook for another 30 minutes.
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Moroccan chicken

October 19, 2009

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Hello, slow cooker.  Getting you out of storage was the only upside to the rude chill that descended upon us last week.  So, let’s make Moroccan chicken as the inaugural dish of the season, shall we?

1) First, we will unceremoniously combine:

  • 1 lb chicken breast, cut into bite-size pieces
  • 1 can diced tomatoes
  • 1 yellow and 1 red pepper, cut into strips
  • 1 medium onion, chopped
  • 2 cans garbanzo beans
  • 1 lemon, cut in half

2) Then, we will add:

  • turmeric
  • cinnamon
  • nutmeg
  • paprika
  • thyme
  • salt

(How much, you ask?  Well, it’s darn hard to go wrong; however, half a teaspoon of everything is a good starting place.  It will be easy to add more later, if needed.)

3)  Now the lid goes on and the magic happens.  Three hours on high will get the job done, but I bet this lovely concoction could also just as happily simmer all day on low.

Final thoughts:

  • Great with couscous and cilantro.
  • The lemon halves, while not meant to be eaten, can provide a great deal of amusement if craftily hidden in someone else’s bowl.