Thursday, January 20, 2011
I decided I'm going to put a crockpot section in my new cookbook as I've noticed most crockpot recipes seem to be meat-based, and it's so handy for a busy family. And since Thursday is my busiest day and I usually don't get home until we're all already starving, I'm instituting Crockpot Thursday . . . actually I think the politically correct term is slow cooker. Okay, Slow Cooker Thursday.
So, I had some dried baby lima beans I've been wanting to use, plus assorted winter veggies from the Farmers' Market. This was an experiment because I wasn't sure if the beans would cook all the way through or if the veggies would get too mushy. The one slow cooker cookbook I have says you have to saute the onions, garlic, celery in oil before putting in the crockpot but to me that seemed to defeat the purpose if using a slow cooker: convenience and one pot to wash. So I just threw diced onions, celery, garlic, carrots, potatoes, cauliflower, and lima beans into the pot with veggie broth and herbs at 7:30 this morning before I left for work and hoped for the best.
Well, when I got home at 6:00 this evening, the whole house smelled wonderful--so welcoming! And I am happy to report the soup was PERFECT! My family gobbled it up, barely leaving enough for my one of my daughters to take for lunch tomorrow (believe it or not, they are arguing over who gets to take it). It was TOTALLY worth the 15 minutes of crazed chopping this morning for such a relaxing dinner.
Hooray for Slow Cooker Thursday!