Ratatouille in a Slow Cooker

I need to share this recipe with you.  I’ve made a batch every week for the last three weeks and think it’s delicious but I can’t seem to get any good pictures of the finished dish.  But I can’t hold out any longer.

This came about because I bought some vegetables that I planned to cook on the grill. But it was so hot that weekend, I didn’t want to cook at all.  The next weekend rolled around and I still had the vegetables, a little worse for wear.  It was still hot so I wanted a recipe for the slow cooker.  I wasn’t sure how it would turn out but it was great!

My recipe is adapted from one I found by Geema at Food.com.  Each time I make it, I change it a bit based on what I have in the fridge.  It is pretty flexible, so if you don’t like mushrooms, by all means, leave them out.  If you have some fresh herbs to use up, put them in.

The first time I made it I didn’t take any pictures.  The top photo is from my second batch and I used 4 squash, Japanese eggplant and only one bell pepper.  The third time I made it with regular eggplant, big zucchini and bell peppers and small tomatoes.  It was delicious every time.

Here’s the recipe but don’t be too worried about measuring everything exactly.  Sprinkle in the herbs, drizzle in the oil and enjoy the way the dish melds into something greater than the individual ingredients.

Ratatouille in a Slow Cooker

Adapted from Geema at Food.com

1 large eggplant or 2 Japanese eggplant, (about 1.5 lbs. total), cut in cubes

3 or 4 zucchini or other summer squash, cut in chunks

2 onions, cut into quarters and sliced

2 red bell pepper, de-seeded and cut into strips or squares

8 oz. mushrooms, cut in quarters  or if really large into 6ths or 8ths

2 large tomatoes, cut in wedges than chunks

2 cloves garlic, minced

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

3 to 4 tablespoons olive oil

Optional:

1 teaspoon sugar (I used it twice and forgot it the third time and the difference was pretty minor)

pinch hot pepper flakes (use caution here, a little goes a long way)

Directions:

Put half the vegetables in the slow cooker.

Dot half the tomato paste over the vegetables and sprinkle half the seasonings on the vegetables.

Drizzle with half the olive oil.

Repeat with remaining vegetables, tomato paste, seasonings and olive oil.

Cover, set slow cooker to high and cook 3 to 6 hours or low for 7 to 9 hours.

I used some fresh herbs in this batch.

The last time I made it, my zucchini and bell peppers were on the large side.  It was a very full pot and took longer to cook. Next time I’ll use smaller veggies.

The finished stew.

This is good hot with some grated Parmesan.  It is also good cold on a hot day.  You can toss it with pasta or use it for a pizza topping or sandwich filling.

How about on an open-faced meatball sandwich with melted cheese over the top?

Or add some beans to boost the protein. I like a piece of french bread (or two) on the side to sop up the juice.  I imagine you could use a stick blender to make a smoother sauce.  I like it chunky so I haven’t tried that yet.

Thank you for stopping by.

 

 

 

 

 

 

 

 

 

 

Slow Cooker Curried Chicken

Christmas is coming and I’m not at all ready for it.  One thing I am doing is buying the ingredients to put together some fairly easy, delicious slow cooker meals.  Last week it was short ribs with red wine served over polenta.  That will have to wait for another time so I can take a few pictures before I post the recipe.

Today I was grateful that Rem took on the task of getting this dinner going in the slow cooker while I was at work, though I only have a few pictures.

The recipe makes plenty so we’ll have leftovers for a few nights.  Less time cooking means more time crafting…or shopping, or decorating the tree, wrapping presents, writing cards or however you’re spending your time this busy season.

Slow-Cooker Curried Chicken

Adapted from Weight Watchers

Ingredients:

13.5 oz can of coconut milk

2 Tbsp. red curry paste, divided

1 tsp. salt

2 large or 3 medium sweet potatoes, peeled and cut into chunks

4 carrots, peeled and cut in 1/2 inch thick slices

1 15 oz. can garbanzo beans drained and rinsed

2 to 2.5 lbs boneless, skinless chicken thighs, chicken breasts or a combination (I used 1 package of each and had about 2.5 lbs.)

1/4 cup peanut butter

1/3 cup chopped fresh cilantro

3 green onions, sliced

Cooked rice and lime wedges for serving

Directions:

In slow cooker, combine the coconut milk, 1 Tbsp. of curry paste and the salt.  Add sweet potatoes, carrots and garbanzo beans, stir to coat.

Rub remaining tablespoon of curry paste on chicken pieces.  Put the chicken pieces on top of the vegetables.  Cover and cook on LOW setting for 5 to 6 hours, and chicken and vegetables are cooked through and tender.

Move chicken to plate or cutting board and pull apart with two forks.

Stir peanut butter into curry in slow cooker. Return shredded chicken to slow cooker and stir into sauce.

Serve curry over cooked rice and garnish with chopped cilantro, sliced green onions and lime wedges.

I used up the cilantro in another recipe, so we didn’t have it tonight.

When I got home from work, the apartment smelled wonderful.  All I needed to do was pull the chicken apart with forks, stir in the peanut butter and cut up the garnish.  This is what it looked like before I shredded the chicken.

I dished up a serving over Trader Joe’s frozen, microwavable jasmine rice, and took a picture of the bowl on the dining table.

But we actually ate on the bed because this is what the table and desk really look like:

I’m working on two different Christmas gift craft projects and I’ve made quite a mess.

I’d better get back to my crafting.  Thanks for stopping by.