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View Diary: Breaking Bread: Crockpots, Slow is the Way to Go (154 comments)

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  •  The instruction manual has the temperatures (4+ / 0-)

    If you lost the manual, look it up online.

    You don't need to add liquid unless you're making a soup or sauce to go with.

    Crockpots are good for multitaskers and people who spend lots of time away from the house.

    Pressure cookers are good for folks in a hurry.  Both can be used to make dried beans, which have better texture than canned, can be pretreated by boiling for a few minutes and skimming to reduce gas.  

    Chicken (or Vegetable) Palak

    I boil dried 2 cups of dried chickpeas for about 20 minutes, discard the water and soak in fresh water while I prepare the rest of the ingredients:

    tblsp of grated ginger
    2 tblsp of chopped garlic
    tblsp of cumin*
    tblsp of corriander*
      * I like to toast these in a pan for a few minutes, then grind
    juice and zest of one lemon
    chicken (optional, can be substituted with root vegetables)
    add chickpeas
    tsp of tumeric
    cayanne pepper, if you wish
    plus one cup of broth.

    Cook for 6-8 hours, depending on your crocker.

    Step 2, right before serving

    Whiz a bag of spinach in a blender or food processor with a cup of broth.  Add to the crockpot.  Let heat completely through (about 20 minutes) while you set the table and/or make the rice to accompany.

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