This will be fast, and I’m not gonna proofread, OK? It’s finals time and my brain is slowly melting, so there’ll probably be lots of typos and you can just DEAL WITH IT. (Sorry, finals rage.) Anyway, I know I should be bookin’ all the time, but a girl has got to maintain her sanity to perform at her peak, and cooking is a serious component of my sanity.
Also, yesterday I ate nothing but bread, almond butter, and freezer pops, and I did not feel so hot. And the day before that I ate a microwaveable meal. WHO AM I? So, say hello to the working woman’s best friend:
Crockpots are brilliant. You just drop everything in and go about your business, and it knows what to do. When you come back from the library, bleary-eyed and over-caffeinated, your apartment smells all homey.
I did a super-market sweep on my way home from class, inspired by this recipe for “Spicy African Peanut Stew,” and came home to throw the following ingredients into my kitchen-appliance-stay-at-home-spouse:
- 1/2 can garbanzo beans
- 1 cubed sweet potato
- 1 tbsp. curry powder
- 1/4 tsp. cayenne pepper
- about a 1″ piece of fresh ginger, minced
- 1 diced yellow squash
- 1 diced onion
- 1 can fire roasted tomatoes
- 1 can coconut milk
- 1 c. vegetable stock
- golf-ball sized blob of peanut butter
- 1/4 c. quinoa
Then I turned it on low and got to studyin’.
Does that look like a party or what?
I let it cook for about 6 hours. (No stirring! Just let it happen.) And it was delish!
OK, that’s it. See you all again when I am full of Christmas cheer and covered in flour from CHRISTMAS BAKING and wearing the holiday cardigan that I have draped over my couch as a beacon of hope!