I used to love cooking these large, elaborate meals. I could spend hours making the perfect chicken and dumplings from scratch. These days? Not so much. There's just no time if I want to enjoy my time with my son. (I am not a food blogger and I take REALLY crappy food pictures. You have been warned.)
The joy of this? I make it a day or two in advance. I'll make it in the evening after the kid is asleep and I'm guaranteed breakfast in the morning that requires no work beyond grabbing a spoon.
1/2 Cup rolled oats (not the instant ones)
1/2 Cup vanilla yogurt (or plain if you prefer)
2/3 C coconut milk (or almond milk or whatever)
1 Tablespoon chia seeds (or hemp seed, if you like)
And then I normally toss in a handful of some kind of fruit. This month it's been some chunks of pineapple and a bit of coconut flake with the coconut milk. Last month was blueberries with vanilla almond milk.
So, toss it all in a container with a really good lid, close lid, shake shake shake. Pop in the fridge and you will have oatmeal in the morning.
On the evenings where we're not having salad with some kind of quick protein for dinner, we're often having something out of the crockpot. Last night it was Beef Tangine. Tonight it's still beef tangine because I tripled the recipe. Hell, it might be beef tangine until sometime next week.
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pinch saffron
1 teaspoon lemon (zest)
1 tablespoon oil
1 pound lamb or beef(cut into bite sized pieces)
1 tablespoon oil
1 onion (chopped)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
2 tablespoons tomato paste
1-2 cups beef stock
3/4 cup dried apricots
1/2 cup raisins
1 tablespoon honey
2 tablespoons harissa
1/4 cup pistachios (chopped, optional)
1/4 cup cilantro (chopped, optional)
1/4 cup parsley (chopped, optional)
1 cup Greek style yogurt (optional)
1. Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag.
1. Add the meat, mix well and marinate the fridge for a few hours to overnight.
2. Add the meat, onion, garlic, ginger, and tomato paste to crockpot and mix.
3. cover with beef stock.
4. Cook on low for six hours, give or take.
5. Add the apricots, raisins and more beef stock to cover and cook on high for 30 minutes
6. Add the honey and harissa.
Serve on couscous and garnished with pistachios, cilantro, parsley and Greek yogurt.
So, that's breakfast and dinner this week. If you actually want more crockpot recipes just let me know here and I'll try to make it a weekly thing. I sure as hell have enough recipes. ;)