[Manic Mondays] Crock Pot Recipes for Your Face

As usual, Jow and I have been working like crazy.  Btw, he’s at Old Gods and Indoor Plumbing now.  I built it for him, so you should go and admire it.

I’m more manic than usual this time of year which must be a seasonal thing because I know a few people who are currently caught up in CLEAN ALL THE THINGS zeal.  And if people get crazy about cleaning around now, then there must be something weird in the air.  I have not yet funneled it to house cleaning.  Right now our little rabbit burrow has been hit by Hurricane Craft Season.  I did however decide to work on my really late blooming teenage rebellion (phase one) and got my nose pierced.  My mom was pissed about it so I had to go to her work place and present her with a sorry/not sorry cannoli and immediately turn her workplace friends against her so she had to grudgingly admit it was cute.  Italian-American mother/daughter teams have elaborate rites.

Anyway.  At Shoprite, they’ve had chicken quarters on sale a lot and our oven is not working though our stove top is because our House is acting out by breaking all its appliances.  Between all the work and no oven, it’s been a lot of crock pot here.  Chicken quarters are big and bulky but they shred really nicely in the crockpot.

Slow Cooker White Girl Chicken Curry with Chickpeas and Spinach

Ingredients
2 chicken quarters, skin removed (if you want to be an animal like me, you can season and then put the skin in the microwave for crispy cracklings on top of your curry)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoons curry powder
2 tablespoons chunky chat masala
2 15.5-ounce cans chickpeas, rinsed
1 10-ounce package frozen chopped spinach
Salt and pepper to taste
1 cup plain fat free Greek yogurt

Dump everything into the crock pot except for the yogurt.  Cook on low for 6 hours or high for 3 hours.  A half hour before serving, take the chicken quarters out and let them cool enough to touch them.  Shred the meat off the bone.  Dump the meat back in.  Add the yogurt and give it a good stir.  Cook for another half hour and then serve.

 

White Girl Curried Lentils and Chicken Quarters

Ingredients
2 Chicken Quarters, skin removed (if you want to be an animal like me, you can season and then put the skin in the microwave for crispy cracklings on top of your curry)
1 1/2 cups red lentils
2 red potatoes, cubed
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoons curry powder
1 teaspoon tikka masala power
1 tablespoon chunky chat masala
1 teaspoon chopped fresh ginger
salt and black pepper
4 cups low-sodium chicken broth
4 tablespoons lime juice
1/4 cup fresh parsley, chopped

Dump everything into the crock pot.  Cook on low for 6 hours or high for 3 hours.  A half hour before serving, take the chicken quarters out and let them cool enough to touch them.  Shred the meat off the bone.  Dump the meat back in.  Give it a good stir.  Cook for another half hour and then serve.

 

Pork Chops With Kale and Mushrooms

2 big bone-in pork chops
1 teaspoon brown sugar
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/2 cup red wine
1/4 cup ketchup
2 cloves garlic, chopped
2 tablespoons olive oil
1 bunch kale, chopped
1 carton mushrooms, chopped

Dump everything into the crock pot.  Cook on low for 6 hours or high for 3 hours.

One Response

  1. Crock Pot is kind of the way to go, I have to say.
    Tonight is going to be red lentil curry, I think. Just need to figure out what the veggies will be. Probably dried mushrooms and dried tomatoes, provided I can find them (it’s Use Up The Dry Goods (and the Preserves) season chez moi, doncha know). Eventually there will be pork chops again, but not this evening. :-)

    Your nosering looks awesome, btw. elegant and sophisticated, if you can believe that of an element of late-blooming teenaged rebellion. :-) I like it. :-D
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