2 lbs. skinless, boneless chicken thighs, cut into 1-inch pieces
½ cup chopped onion (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
½ teaspoon salt (we used kosher salt)
¼ teaspoon ground black pepper and/or cayenne pepper (we used ¼ tsp. of cayenne)
2 (15 oz. each) cans garbanzo beans (chickpeas), rinsed and drained
2 (14.5 oz. each) cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf (we used 2)
2 tablespoons lime juice
1 (9-oz.) package fresh spinach
4 cups hot cooked rice (optional) (we used it)
Take a 6-quart slow cooker out and lightly spray the inside of it with the cooking spray. First add in the chicken, onion, and garlic to the slow cooker, followed by the curry powder, ginger, salt and pepper, tossing everything together until the chicken’s coated in the spices. Add in the beans, tomatoes, broth, and bay leaf, stirring to mix everything together.
Put a lid on the slow cooker and either let it cook on the LOW heat setting for 8 to 10 hours or on the HIGH heat setting for 4 to 5 hours (we went with the LOW heat). Once those hours have passed, stir in the lime juice followed by the spinach afterwards. Let the dish cook for 2 to 3 minutes or until the spinach has wilted. Serve the soup over the rice (if you want to).
4 tsp. Dijon mustard (4 tsp. wasn’t enough for us the first time we tried this so we tried 5 tsp. this time)
1 lb. unpeeled Yukon Gold or red potatoes, cut into ½-inch cubes (we used red potatoes)
2 medium carrots, thinly sliced (1 cup)
2 Tbsp. chopped fresh parsley (we used Italian parsley)
Take a 12-inch nonstick skillet out and set the heat to medium-high. Once hot, add in the ground beef, cooking for 5-7 minutes or until fully cooked, stirring the meat around and breaking it up occasionally. Drain any grease that’s accumulated. Stir in the salt, pepper, and flour before adding in the mushrooms. Cook for another 3 minutes, stirring now and then.
In a small bowl, whisk together the whipping cream and mustard. Pour the cream mixture into the skillet, stirring in the potatoes and carrots afterwards.
Turn the heat down to medium-low and place a lid on the skillet. Cook for 15 minutes or until the vegetables feel tender and the sauce has thickened up slightly. Take the skillet off the heat, sprinkle in the parsley and serve immediately.
Even though we increased the mustard by a teaspoon, we still didn’t taste the mustard like we wanted to so we’ll probably try an even two tablespoons of mustard next time we make this. Still need to adjust the amount of mustard but it’s cheap, filling, and has a certain comfort factor to it !
1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
1 cup dried lentils, sorted and rinsed
1 ½ pounds russet potatoes, cut into ¾-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
2 tsp. Italian seasoning
1 tsp. salt (we used kosher salt)
¼ tsp. crushed red pepper flakes (we used cayenne)
1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
Shaved or shredded fresh Parmesan cheese (we shredded ours)
Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !
We told you we’d be trying new things and learning new things. With fall coming up, we’re thinking of soups and stew-like dishes involving okra. We learned that adding acidity of some sort (such as tomato products or vinegar) to okra cuts out the sliminess that okra has after it’s cut. We’ve never worked with fresh okra before so this is a good tip to know ahead of time !