Long live the crockpot! A year ago, we received a crockpot as a wedding shower gift yet it has remained in the box until last week when I finally decided it was time for us to get acquainted. And I am pleased to report that after only a couple of uses, I can officially announce that Betty (yes, I name my appliances) and I have become the best of friends…
If you have not yet discovered for yourself the wonders of the slow cooker, give it a try. They make dinner so easy and stress-free. Just chop some veggies and/or meat, measure some spices, maybe open a can of something, stir, and turn it on in the morning before work (or whatever it is you do with your day). At dinner time, your meal is ready and you are happy.
Look at Betty giving her best “Blue Steel” for the camera.
I never bother to look at the little cookbooks included with most appliances and I thought I’d do something wild and actually make one of the recipes listed in the crockpot cookbook. I know what you’re thinking: “that is just too wild, Brittany! Take it down a notch!” But I won’t. I took a risk and it paid off. This recipe is the bomb and I implore you to try it!
4 potatoes, peeled and diced
1 onion, chopped
1 red pepper, chopped
2 carrots, diced
2 large tomatoes, chopped
1- 6 oz. can tomato paste
3/4 cup water
2 Tbs. Curry powder
2 tsp. Cumin seeds
1/2 tsp. garlic powder
1/2 tsp. salt (but you will probably end up adding much more)
3 cups cauliflower florets
1- 10 oz package frozen peas, thawed
Place the potatoes, onion, pepper, carrots, and tomatoes in the crockpot. Stir in the tomato paste, water, curry powder, cumin, garlic powder and salt. Mix well and add the cauliflower florets. Cover; cook on low for 8-9 hours or on high for 4-5 hours. Stir in peas just before serving.
I also added about half a cup of coconut oil and it made the dish so much better!