Tuesday, November 01, 2005

The Slow Cooker Keeps Saving Us Money

It's been a rough go the last few days. We've been really busy and I've been relying heavily on the slow cooker to help us avoid ordering take out. It hasn't been anything fancy but here's an example of how the slow cooker helped me get through Tuesday, which is by far our most hectic night.

Last night before bed, about 10:30pm, I put frozen lentil soup into the slow cooker on high. This morning at 6:30am, the soup was hot and ready to go into everyone's insulated lunch containers. As soon as I finish blogging, I'll be chopping up the remaining cabbage, carrots and collards from last weeks CSA pickup to add to the broth that's left from the lentil soup. This will be served as a vegetable soup along with tofu "steaks" for tonights dinner. A quick simple supper is a big help since Jim has to go to the CSA tonight and I have to teach my vegetarian nutrition class.

Here's a quick way to use green peppers and tomatoes that are getting a bit soft. Slice the peppers into strips, removing the seeds and the white stuff. Dice some tomatoes that may also be headind past their prime. Finally, thinly slice some onions into rings. Put a drizzle of olive oil into a skillet, toss everything in and cook until the onions are soft. By the time the onions are soft, everything will be soft but that's ok. Serve over toast with a shake of garlic powder on top. Jim and the kids loved this.

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