A high-protein, high-fibre meal! This one’s for your slow cooker. So good on a snowy, cold day. Seriously, what’s with this weather, Vancouver? Enjoy! Click here for pretty pictures & original recipe.
- 1 1/2 C red lentils
- 2 potatoes, peeled and cubed
- 1 yellow onion, chopped
- 4 tsp curry powder
- 1 Tbsp fresh ginger, minced
- Salt & pepper
- 4 1/2 C chicken broth
- 6 boneless, skinless chicken thighs
- Plain yogurt, lime wedges & fresh cilantro for garnish
Add all ingredients (except yogurt, lime & cilantro) to your slow cooker. Stir. Cook on low for 6-8 hours, or high for 4-5 hours. 15-20 before serving, remove chicken and pull apart using two forks. Return to slow cooker to finish cooking. Garnish with a dollop of yogurt, fresh lime juice & a sprinkle of cilantro!
One of my favourite photographs from our engagement session with Stephanie Christo Photography.
Sorry no pictures this time, but you can see some pretty ones here (also where the recipe was adapted from). Make this one in your slow cooker!
- 1 small onion, chopped
- 2 carrots, diced
- 2 cans (28oz) of diced tomatoes
- 1 can (14oz) white kidney beans, drained and rinsed
- 2 boneless, skinless chicken breasts, cubed
- 2 handfuls of baby spinach
- 1/4 C fresh basil, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 packet chicken bouillon powder
Add everything to your slow cooker and give a good stir. Cook on high for 4 hours, or on low for 6-8 hours.
These scones have been making the rounds on pinterest lately. I made them this morning and they are delicious! I opted not to glaze them, but served them warm with butter instead. I hope you enjoy! Adapted from here.
- 2 C flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C cold butter or margarine
- 1 egg, separated
- 2 Tbsp honey
- 1/3 C buttermilk
- Cinnamon & sugar to sprinkle on top
Sift together flour, baking powder, baking soda and salt. Using a pastry blender, cut in the butter. In a separate bowl, mix together the egg yolk, honey and buttermilk. Add to dry ingredients and mix until combined. Knead together lightly until dough holds together and forms a ball. Roll out on a floured surface until about 1/2 inch thick. Whisk egg white until bubbly and brush over dough, then sprinkle cinnamon and sugar on top. Cut into wedges and bake on a baking pan for 10-12 min at 400F.
Perfect for a holiday party! It’s like hot apple cider with a kick Serves 12. Adapted from here.
- 1.5 L cabernet sauvignon
- 1 L apple juice
- 6oz spiced rum (about 3/4C)
- 1 green apple, sliced
- 1 navel orange, sliced
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp ground nutmeg
- Cinnamon sticks
Put all ingredients (except the cinnamon sticks) into a slow cooker, and heat on high for 2 hours. Serve in mugs and garnish with a cinnamon stick. Set slow cooker to low or warm to keep the wine hot for the evening.
In a large bowl, cream together:
- 1/2 C margarine or butter, softened
- 1/2 C granulated sugar
- 1/2 C molasses
- 1 egg yolk
- 2 C flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
Stir until batter holds together. You may need to knead a bit with your hands. Roll out on a floured surface to about 1/4 inch thick. Cut out shapes using cookie cutters. Place on a pan and bake at 350F for 10-12 minutes. Ice when cool using your favourite icing recipe (or you can use the leftover egg white + add 2 cups of icing sugar to make a quick icing).
A playlist for snowflake watching & hot chocolate drinking: