I have
a bone to pick. I realize this in itself is not news, as I seem to go on “are
you kidding me?!” rants on the blog here about once a week. So cathartic! So
much cheaper than therapy! Maybe my tip of the day should be: start a blog.
But
no, today’s tip concerns crock pots. I’ll get to that once I rant a little bit
about the writers of crock pot recipes.
Do they not realize the reason a cook is using a crock pot is
because she’s pressed for time? She doesn’t have
20 extra minutes to sauté or flambé or do other exotic, saucepan things to the
meat. She barely has time to slice open the gross, meat container and throw the
contents into the crock pot.
So
why do all of these recipes require that you first spend a good chunk of time
browning the meat in a saucepan first? And why do all of these recipes end up
tasting the same? Vaguely stew-like?
The
crock pot industry needs to do something about this. They need to pressure
those recipe writers into coming up with crock pot dishes that are actually
good and easy and don’t require onions (because onions are just the worst to
cut up).
In
all of my crock pot days -- and there have been many -- I’ve only come across one easy, and good, crock pot
recipe. And it still requires that you do the meat-browning and onion-cutting
steps. Grrrr… But at least it doesn’t taste like stew once you’re done.
I’m
reprinting it here. It came from my friend Betsy. Last year I made if for
Christmas Eve dinner for the entire guru girl clan. It was really, really good
so it made the sucky extra steps worth it.
Crock Pot Coconut Chicken Curry
Ingredients:
1
tbs olive oil
1
lb. skinless chicken breast tenders
¼
tsp each – paprika, salt, black pepper
1
yellow onion, thicky diced
1
cup baby carrots
8
small, red potatoes, scrubbed & quartered
1
cup haricot verts (I think these are green beans.)*
*This is how Betsy wrote the
recipe. Seriously.
1
cup chicken broth
1
14 oz. can light coconut milk
1
tbs cornstarch
1
tbs curry powder
½
tsp salt
Preparation:
1.
Heat oil in large skillet. Place chicken in
skillet and sprinkle each side with salt, pepper and paprika. Brown chicken
over medium heat, 3 to 4 min. per side.
2.
Place browned chicken in crockpot. Add carrots
& haricot verts.
3.
In same skillet, sauté onions and potatoes on
medium heat 4-6 minutes. Stir often. Add to crock pot.
4.
In bowl, mix rest of ingredients.
5.
Add liquid to skillet and cook over medium heat,
3-4 min, stirring constantly until mixture thickens. Pour in crock pot.
6.
Cover and cook on low for 5-6 hours.
7.
Serve over Jasmine or Basmati rice. (If you get
Uncle Ben’s Ready Rice, in the orange plastic package, it’s ready after a 90
second zap in the microwave.)
Happy
crock potting, guru girls and guys! And if you have a decent crock pot recipe,
consider sharing where you got it in the “comments” section!