Yellow Curried Lentils (slow cooker style)

This is an adapted recipe from The Indian Slow Cooker, a cook book that I would highly recommend. These recipes couldn't be easier or more satisfying since you get so much more than you put in. Having the right spices is a must, as in all Indian food.

2 cups lentils (I prefer red for their color)
1 onion, chopped
4 medium carrots, peeled and chopped
3 medium potatoes, chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 tsp yellow curry powder
1 tsp cumin
1/2 tsp garam masala
1/2 tsp coriander
1/2 tsp turmeric powder
1 Tbsp salt
6 cups water
1 can coconut milk or 1 cup plain, whole milk yogurt

1. Sort and rinse the lentils. Put lentils, vegetables, oil, spices, salt, and water in a slow cooker.
2. Cook on low for 4 hours then on high for one last hour (lentils should be completely broken down). Turn slow cooker off.
3. Stir in the coconut milk or yogurt. Let the curry sit for at least 20 minutes to an hour allowing the flavors meld.
4. Serve over basmati rice or brown rice.

Feel free to add fresh or frozen peas before you stir in the coconut milk or yogurt for an extra veggie.

Slow-Cooker Chicken Curry

This is a delicious crowd pleaser that takes very little effort.  Perfecto!  Add carrots, potatoes, or your favorite veggie to change it up. Serve with jasmine or basmati rice.  Serves 8. 

Photo and recipe from Martha Stewart here. 

3 pounds boneless, skinless chicken thighs, trimmed

2 medium onions, halved and thinly sliced

8 garlic cloves, thinly sliced

16 thin slices peeled fresh ginger (about 1 ounce)

2 tablespoons curry powder, preferably Madras

1 teaspoon ground coriander

1 teaspoon ground cumin

Coarse salt

2 packages frozen green peas (10 ounces each)

2 cups unsweetened coconut milk

1/2 cup toasted cashews (optional, for serving)

1/4 cup cilantro leaves (optional, for serving)

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Crock-Pot Lasagna

Take your favorite lasagna recipe and cook in a crock-pot!! Or, you can use this one...

2-3 c. Sauce

**Use sauce that has more liquid in it. If you're using a thicker sauce, add 1/2 cup water to your sauce before layering.**

2 boxes Lasagna noodles

2 c. Cottage cheese

Parmesan cheese

2-3 Zucchini sliced in 1/4 inch slices

Spinach

-Place some sauce on the bottom, then layer uncooked noodles, then cottage cheese, shredded mozzarella and parmesan. Next another noodle layer, then sliced sautéed zucchini, then spinach, then sauce. Next add another noodle layer, cottage cheese and shredded mozzarella and parmesan. Keep layering until you're about 3/4th to the top and finish with sauce, mozzarella and parmesan cheese.

-Cook on high for at least 1 hour, then on low for 3 hours or longer until you're ready to eat.

Enjoy!

Al Pastor Chicken Tacos

2-4 chicken breasts
1/4 - 1/3 cup olive oil
2-3 cloves garlic, minced
2-3 Tbsp chili powder
1-2 Tbsp cumin
1-2 tsp salt
1-2 Tbsp hot sauce (like Valentina or Cholula)
2-3 Tbsp balsamic vinegar
16-14 oz pineapple rings (or fresh pineapple - even better)
1 large onion, cut into 12 wedges (in half, then each half into sixths)
juice of one lime
small corn tortillas
sliced avocado, tomato, onion and cilantro (pico de gallo), and limes

1. combine chicken breasts, olive oil, garlic, spices, hot sauce, vinegar and pineapple juice in a crock pot and toss a few times. add water to almost cover chicken. cook 4 hours on high, six on low.
2. after three hours of cooking, shred chicken in the pot using two forks. add pineapple rings and onion wedges and stir together. cook for remaining time, stirring a couple more times. squeeze and stir in lime juice just before serving.
3. serve on warm corn tortillas (wrap stack of tortillas in foil and heat in 350 oven for ten or so minutes) with avocado, tomatoes, cilantro, onions, limes, etc.