Tag Archives: crockpot

Hot [Crock] Pot Chili

In my pantry today:

  • 3 poblano peppers
  • 4 jalapeno peppers
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 56oz/7c/3.5lb petite diced tomato
  • 1 c corn
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp taco seasoning
  • 1 tsp red hot chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida

This ended up being the finest batch of chili I have made to date — and it’s completely vegan. I say that because not only should it surprise you, but because it does so for me as well. It’s a tribute, really, to how little meat needs to do with flavor.

Start out with your onion and garlic pieces with oil in the crock pot on H. Walk away and halve your peppers, taking care to leave seeds out or in depending on your spice palate. Put them open-side down on a baking sheet and put them closely under the broiler until their skins begin to char, then remove them from the oven, remove the skins from their shoulders, and dice. Throw those into the crock pot with the garlic and onion, stir and leave on H for a few more minutes. Following enough of a break to begin some dishes or some such nonsense, add canned tomatoes with liquid and cooked beans, reduce crock pot to L and let simmer for several hours. Stir in all your seasonings a little while before dinner — it tasted so flavorful before I did any of that that I nearly didn’t add a single thing; the taco seasoning will get it from “a little too liquidy,” though, into proper chili territory. Despite — or maybe because of? — the lack of meat, this chili deserves 5 spoons.

Unintentionally Vegan Homecoming (or “What a Crock of… Awww, Love.”)

In my pantry today:

  • 2/3 c dried lentils
  • 1 large sweet potato
  • 4 medium russet potatoes
  • 2 large carrots
  • 1 heart of celery, diced
  • 1 large yellow onion
  • 4-6 cloves garlic
  • 1 tsp vegetable ghee
  • 1 tsp safflower oil
  • 6 c vegetable broth
  • 1 tbsp garam masala
  • 2 tsp hot curry powder
  • 1/2 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/8 tsp asafoetida

Crush the cloves of garlic well, and let them simmer in the ghee/oil mixture for a few minutes. Before the garlic turns brown transfer it, along with everything else up there to your brand new off-the-wedding-registry crock pot. Set the timer and smile, because maybe now you can properly cook beans. 4 spoons!

I still have neither found nor purchased a new camera. Pictures will continue to be Google Image Search results and/or cell phone-resolution shots. First world problems suck, but we still make do… in fact, we had to borrow someone else’s camera for our awesome, should-write-a-book wedding trip to NYC.

(Oh and yeah, I just got married!!!!!!!!)

 

Spicy Crockpot Chicken with Parsely-Walnut Pesto (or, “The Corned Beef is All Yours Today”)

In my pantry today:

  • 1.5 c chicken tenders
  • Ancient HarvestĀ® garden pagodas
  • 1 c parsley sprigs (stems removed)
  • 1/2 c walnuts
  • 1/2 c olive oil
  • 3 tbsp garlic paste
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp ground flax seeds
  • 1 tsp thyme
  • 1.5 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp cayenne pepper

Start your chicken out on the train to Easytown — plop it in the slow cooker with 2 tbsp garlic paste, cayenne and black pepper and cover with water. Set the cooker on L and walk away for a few hours. It’s a great set up, actually, because your pesto will only taste better after it’s sat a minute:

Put parsley, walnuts, Parmesan, salt, flax, 1/2 tsp black pepper, 1 tbsp garlic paste into the food processor and puree the heck out of it. When it’s good and chunk-free (even the little chunks! be vigilant!), move it to an airtight container in the fridge and pray your patience will bring a huge, delicious payoff.

At dinnertime, boil water and cook your gluten-free pasta; drain. While it’s still hot mix in all but 1tbsp of the pesto, making sure to get a little all up in the crooks and spirals of your self-proclaimed “pagodas” — really, they taste nothing like a Buddhist or Taoist temple of worship, but the flavor of your earlier endeavor should eclipse this misnomer. Strain your chicken and mix it up with the remaining tbsp of pesto, then marry the pasta and the meat. Mazel tov, 4 spoons!

And because it is St. Patrick’s Day, Happy St. Patrick’s Day! Please note that, despite often having my Irish red hair belie my Italian heart (and that birthmark on my head that grows black hair), I did not make corned beef today. Did I just forget? Not have it in the pantry and have no vehicle with which to go procure some from a grocer? No and yes. I have never liked it, and even if I wasn’t dead-set (so to speak) on getting to an animal-free diet you would never catch it on any plate of mine. And a day that forces it down your throat (along with copious amounts of alcohol)? I am no fan. Despite the red damn hair. Here, let me have another disenfranchised genetic Irish speak:

“I have never been greatly tied emotionally or sentimentally to my own Irish background. The Irish in America are sometimes more Irish than the Irish and I suppose some of my indifference is a reaction against that.” – Flannery O’Connor Letter, 7/25/63

To summarize: I have red hair and a genetic heritage linked in part to the Irish culture but will consume neither corned beef nor copious amounts of alcohol. Happy St. Patty’s!