My new favorite cookbook- Make it Fast, Cook it Slow

My new favorite cookbook- I just ordered it from Amazon- Make it Fast, Cook it Slow by Stephanie O'Dea. This woman had a new year's resolution to cook in her crockpot every day for a year- WOW. Needless to say, she made a lot of meals and has a BIG cookbook. She also made a lot of interesting things in her crockpot like corn on the cob and lattes and SHRINKY DINKS.

crockpot365.blogspot.com

Her blog is fun (and has all her recipes on it)- and her cookbook is fantastic. I followed her blog while she was writing it. I like having things in print though so I ordered her book.

I have so many dishes that I want to try. We made a couple of dishes last night that were HITS with the kiddos: Applesauce Chicken and Quinoa Casserole (without the tomatoes, feta and spinach- which sort of makes it just a side dish and not really a casserole).

Lentil Soup Magnifique

1 3/4 cups dry lentils, rinsed
6 cups chicken broth
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 medium onion, chopped
1/2 red pepper, seeded and chopped
1 small zucchini chopped
1 large white potato chopped
1/4 cup dry sherry
salt and pepper to taste

sour cream and scallions for garnish

Rinse lentils in collander. In 3-4 quart crockpot, combine all ingredients (except garnishes). Cook on low for 8-10 hours.

This was excellent. It would very good with some chicken or sausage in it as well.

Chicken Delicious

6-8 chicken breast halves
lemon juice
salt to taste
pepper to taste
paprika to taste
10 3/4-oz. can cream of mushroom soup
10 3/4-oz. can of cream of celery soup
1/3 cup of dry sherry or white wine
grated parmesan cheese

Season chicken with lemon juice, salt, pepper and paprika. Place in 3-4 quart slow cooker. Combine soups and sherry in crockpot. Stir. Cover and cook for 8-10 hours on low. Serve over rice and sprinkle with cheese.

My kids LOVED this. Alex, my 6 year old, told me he wanted me to make this every night for 30 days. Enough said.

Mango Chutney Chicken Curry

6 chicken breast halves

1/2 onion, thinly sliced or chopped

1 medium red pepper, chopped

1/2 cup water

2 tbsp cornstarch

1 tbsp curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 jar (9-10 ounces) mango chutney

1 cup fresh snap pea pods, strings removed

Combine chicken, onion and red pepper in 3 quart crockpot. In small bowl, mix 1/2 cup of water, cornstarch, curry powder, salt, pepper and chutney; pour into cooker and mix with chicken and vegetables. Cover and cook on low heat for 6-7 hours. Increase heat setting to high and stir in pea pods. Cover and cook for 20-30 minutes longer until pea pods are crisp-tender. Meanwhile, cook rice as directed on package. Serve chicken over rice.

I used some red and orange pepper in this because I wanted to use them up. It was great. You should add more curry powder if you like it spicy. I like it with only a hint of spice- so this was just the right amount for me.

Everyone loved this dish- even the kids. WOW. Enjoy!