Crock-Pot dinners are essentially a gift from “past” you to “present” you. “Past” you calmly prepared a dinner of chicken and potatoes in the Crock-Pot the night before. She easily dumped all the ingredients in and spiced it accordingly. The next morning, “past” you plugged in the crockpot and went about her day, forgetting about supper completely. “Present” you is enveloped in heavenly aromas of a slow cooked meal that required no effort. “Present” you is extremely calm because she didn’t have to hectically make supper for hordes of cranky people. “Present” you is staring at a (mostly) clean kitchen. “Present” you feels tremendously grateful because “past” you really did think ahead. She is so smart.
Tips
You can chop and prepare veggies and chicken strips the day before and refrigerate in ziplock bags until making the soups.
To add an interesting flavor to your soup, sprinkle with hawaij before eating. Hawaij is a Yemenite spice mix made from cumin, coriander, turmeric, black pepper, and cardamom. It has a mild, earthy, peppery taste that adds amazing depth of flavor.
This stick-to-your-ribs stew is nourishing and nutritious. The lentils and rice combine to form a complete protein. It’s a real meal-in-one.
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