Saturday, April 24, 2010
Now before you get your knickers in a knot, yes, I realize this isn't a true, complete, slow-cooker recipe because it takes - omigoodness - a bit of sauteeing. But if you can't handle sauteeing a few onions and garlic well, there is little I can do to help you, my friend. For most of you out there, however, I know a pan and a little oil won't hurt you. And in fact being the true eaters and food-lovers you are you'll welcome the fabulous aroma of sauteed onions and garlic wafting through your house. But if you're one of those people who don't like the smell of onions and garlic in your house, well, all I can say is stock up on your take-out menus!
For me the ease of using the slow cooker isn't just that I can just dump in the ingredients and walk away (although let's face it - that is one of its major attributes.) It's that I can make a fabulous meal and keep it fresh and hot - even when I don't have the time to stand over the stove in the evening when dinnertime arrives. So maybe you don't have time in the morning to sautee a few veggies - that's okay because it's perfectly acceptable to use your slow cooker on the weekend, too, you know. So get up, chop and sautee some veggies. Put it all in the slow cooker. Then head out and enjoy the day. When you come back weary and sun-drenched - voila. Dinner is served!
I know it's only been a week since we last visited Full Bellies, Happy Kids, but I can't help it. Sandra's recipes have nestled right up close to my recipe rotation and made themselves comfortable. Head on over (again) for the recipe for Slow-Cooker Chinese Chicken Curry.