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Slow cookers are good tools so long as you treat them as a tool and not THE tool. The whole "when you have a hammer everything starts to look like a nail" syndrome. I made some pretty drat good lentils for cheap work lunches. This recipe made enough for two circular takeout containers (the quart size, I think, or whatever a large chicken with black bean sauce comes in) which with some rice (go FULL SLOW COOKING and use your rice cooker if you're ADTRWish or just have a good rice cooker) make lunches for a few weeks. 2 cups split red lentils 1 10oz box frozen chopped spinach, thawed (I also added around a half a bag of baby spinach that was probably going to go south soon, all chopped up) 1 can diced tomatoes 1 shallot 4 cloves garlic 4 cups chicken broth or stock (or veggie if you wanna be vegan) 2 tbsp curry powder 1 tbsp coriander powder 1 tbsp cumin 1 tbsp kosher salt (I use low-sodium broth/stock so less if you're using normal) Cayenne pepper to taste 2 tsp black mustard seeds Dice the shallot and garlic, put them on the bottom. Mix everything else together in a large bowl and pour over the aromatics. Low on 8 hours. Add some extra garam masala. Stir. Good stuff.
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Nov 14, 2016 19:38
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| # ¿ May 16, 2024 02:06 |
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