Hey, hey, hey. So I know it’s been a lot about running lately. So I thought I’d talk about one of my other loves (no, not cake today). FOOD.
So I thought I’d join in with WIAW this week to liven things up (check Jenn’s blog out for more info).
I’ve been really loving using my slow cooker lately. OK yes it does involve a little forethought and preparation to get things going but once you’ve mastered the planning, it’s a dream. I love coming in at night from work and smelling a meal already on the way.
Bless Ben, I love him to be bits, but he doesn’t cook (beyond scrambled eggs or pasta with ready-made sauce). I don’t mind at all because I love cooking and, though I hate the term ‘housewife’, I love the idea that I’m fulfilling an ancient wifely duty of making a meal for my man. Plus I can bribe Ben with meals 😉
First up is a meal which is a firm favourite.
Slow Cooker Salsa Chicken (Serves 2)
- Two chicken breasts
- One jar of salsa (I used Discovery)
- Tin of adzuki beans (I’ve also used borlotti as well – any works)
- Extra seasoning and spices
- Optional toppings: cheese, sliced avocado, crumbled tortilla chips
– Put everything in the slow cooker.
– Cook on LOW for 7-8 hours.
Yep that’s it. Embarrassingly easy really. I suppose you could make your own salsa but this is simply an easy weekday meal if you know you’re going to be rushed. As you can see, I served mine with roast butternut squash and, er, a lot of broad beans. Ben grated cheddar over his.
My next successful slow cooker meal that I’ve recently tried was also very simple (why make things complicated on a weekday?)
Slow Cooker Tandoori Turkey (Serves 2)
- One turkey leg (remove skin if desired)
- One white onion, chopped (not diced)
- Tandoori spice blend (I used the one in the photo but you can use any or THIS recipe)
- Juice from a lemon
– I removed the turkey’s skin as we’re not fans. Mix the lemon juice with your tandoori spice blend so it becomes a paste that you can spread evenly over the turkey.
– Put the onions at the bottom of the slow cooker, place the turkey on top. This helps it stop sticking and you get some lovely juicy onions to go with your turkey.
– Cook on LOW for 7-8 hours.
**Word of warning: don’t then go to your personal training appointment (at 6.15am) straight afterwards. You will smell of Indian spices. It takes a while to stop smelling that way!**
– Remove turkey when done and basically the meat should fall off the bone. Remove any small bones.
Ben had his with onion rings and vegetables, while I threw mine in a monster salad.
Side note: can you believe I ate an entire turkey leg on our honeymoon?
Though not something particularly to be proud of…I do see this as an achievement.
And on a non-cooking note…The other week my work friends and I went out at lunch for Thai food. I went for fisherman’s soup to start (which was basically like a broth with seafood in it) and a spicy beef salad with crackers for my main.
Then the main came. My poor taste buds were inflamed once again. This meal was literally the hottest meal I’ve ever had. My mouth was burning. My eyes were running. I was sweating. I had to order a glass of milk. I kid you not. I felt sick by the end. It was nice, in a perverse “I’ll never taste anything again” way but seriously, 10 minutes later and I was still suffering. Everyone thought it was oh so hilarious.
Snacking-wise both Ben and I have been loving the Cocofina coconut and date bars that I won from lovely Lauren’s blog.
This weekend, after Reading half, can you guess where we’re going to eat? My favourite restaurant of all time…Jamie’s Italian. And can you guess what I’m going to have? I’m so predictable. I swear if they don’t have the Turkey Milanese I will cry. It’s the best meal in the world (in my humble opinion). Happy days.
What’s your favourite restaurant? And favourite meal?
What have you been snacking on lately?
Do you use a slow cooker?