Just a quick note to say that I am alive and well. Just trying to get used to this working mom gig! I am finding that it is very tiring to do all of the things I have been responsible for at home while undertaking a new and very demanding job. BUT, I love, love, love my new job, so all will be fine, I am sure.
This was crockpot week, by the way. I made a very yummy Moroccan Chicken and Lentil dish that was emailed to me by Susan of Friday Playdate.
Moroccan Chicken and Lentils
1 8oz package baby carrots
1 and 1/2 cup lentils, uncooked
1 and 1/2 pounds frozen chicken breast
2 T minced garlic
3/4 t salt
2 t salt-free Moroccan rub (or 3/4 t ground turmeric, 1/2 t ground red
pepper, and 1/2 t ground cinnamon)
1 box chicken broth
Place all ingredients, in order listed, in a 4- or 5-quart electric
slow cooker. Cover and cook on high setting for 5 hours, or cover and
cook on high setting for one hour; reduce to low setting and cook for
7 hours.
Yield: 6 1-cup servings.
I also experimented with making my ribs in the crockpot. I sprinkled them on both sides with Old Bay seasoning and garlic powder and then I covered with water. I set them on low all day. When I got home, my plan was to throw them into the oven with BBQ sauce. They were delicious, but the "all day" part was just too much. The meat fell off the bones before the ribs even made it out of the crockpot. I think that 5 hours on low would be sufficient. Next time I'm going to have my babysitter turn the crockpot on for me after lunch.
