Kudos and vociferous thanks to my lovely wife and Kitchen Planning Committee Director, Kellie, for putting me to work at 8pm on a Sunday, chopping a three pound bag of onions, a five pound bag of potatoes, five sweet potatoes, who knows how much garlic, two jumbo eggplants, and prying open at least a dozen cans of diced tomatoes and assorted beans. The vision, the scale of this enterprise is something that would dissuade me from ever undertaking what, for two people, amounts to little more than a couple of hours of prep work.
Displayed on the evidence table, a motherlode of slow cooker meals –
- Curried vegetables with couscous
- Mediterranean Succotash
- Tofu and Chickpea Curry
- Thyme-Scented White Bean Cassoulet
- Enchilada Quinoa
- Sweet Potato Chickpea Chili
- Baked Potato Soup
- Mediterranean Stew
- Curry Potato Soup
- Red Lentil Curry
- Noodle Stroganoff
- Baingan Bharta
Two and a half hours later, we had accomplished a feat of great magnitude – Twelve weekday dinners, to carry us through the end of the month. Each meal, prepackaged and frozen for easy use: simply liberate ingredients from bag, place in slow cooker with preferred liquid base, and we go about our day.
Recipes available upon request, or I’ll post when time is free.
April is going to be monstrously delicious.