crockpot coconut curry chicken

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i took the recipe from here and modified it as i saw fit. i love crockpots because they fit in so easily to a busy, work-filled schedule.

ingredients: coconut milk, chicken, olive oil, garlic, onion, ginger, black pepper, sea-salt, cumin, coriander, turmeric, eggplant, mushrooms, spinach, and whatever other vegetables you’d like to throw in there.

the night before work: place the ginger, onion, and garlic in a blender, and blend together until it forms a paste. heat up a pan with olive oil in it, transfer the paste into the pan, and add the cumin, coriander, turmeric, pepper, and sea-salt to it – cook for a few minutes. chop up all your vegetables as well – put everything away in the fridge.

the morning before work: place the chicken and vegetables in the crockpot – cover everything with the coconut milk and paste. turn it on low, and let it cook while you’re at work.

the evening after work: come home to a delicious smelling place, make some rice, and enjoy a dinner that essentially made itself!


crockpot magic: dinner that will make itself, and leftovers for lunch

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crockpots are one of the most incredible inventions of mankind. the greatest thing about crockpot recipes is that most of them require little to no prep, you can toss all the ingredients in there in the morning before work, leave it to cook for the day, and come home to a delicious dinner that cooked itself.

here’s the recipe to a dish i tried last week. i didn’t use measurements as usual, but just felt it out according to my personal preferences and taste-buds (eg. i like garlic, so i put a lot of garlic in there).

ingredients: chicken, black beans, corn, onions, garlic, chicken broth (just enough to almost cover everything), cilantro, avocado, sea-salt, cumin, garlic powder, black pepper, and rice.

the only real prep that this recipe requires is chopping up the onions and garlic, which i did the night before. i put all the ingredients (except for the cilantro, avocado, and rice) into the crockpot, and left it to cook for the day on the “low” setting (i turned it on at 7 am and came home to it at around 6 pm). then i shred the chicken up into pieces (with a fork and knife) without taking it out of the crockpot, stirred it around, and left it to cook for another 15 minutes. while it was cooking, i made some rice in my rice cooker, chopped up cilantro and avocado, and then put a bowl together when it was all done.

i also had leftovers for days, and i brought a tupperware full with me to work the next day. bringing my lunch to work is something i’ve never been good at, but managed to successfully do four out of five days last week – it was quite the milestone for me, as this was the first time that has happened in my entire working life. according to this article, people who go out for lunch every single day spend roughly around $2,500 a year on lunch. definitely something to think about.


how to cook dinner while you’re at work and have it ready to eat when you get home


i grabbed this recipe from my friend leah’s blog, and decided to give it a go.

ingredients: beef or pork short ribs (the original recipe called for beef, but costco only had pork, so that’s what i used), garlic, green onions, soy sauce, rice vinegar, cooking sake or cooking rice wine (which is apparently the same thing? and what i used because i couldn’t find cooking sake), crushed red chili flakes, sesame oil, and brown or white sugar (i probably would have used brown if i had it, but i didn’t, so i substituted it with white sugar, which still turned out fine).

i chopped up the garlic, meat, and green onions the night before so it would all be ready to place in the crockpot at 7:30 am this morning, as soon as i woke up. i diluted the sugar in the rice vinegar and cooking rice wine by mixing it around until it was all blended in. i placed the ribs in and covered them in (a lot of) soy sauce, an equal amount of rice vinegar and cooking rice wine (which i used way less of compared to the soy sauce), the garlic, green onions, and crushed red pepper flakes. i set the crockpot to low, and got ready for work.

nine hours later, i returned home from work and dinner was ready! the ribs were perfectly tender, just falling off the bone, and full of the flavour that slowly simmered its way in throughout the day…

crockpots may be one of the best inventions yet.

butternut squash, potato, and chickpea curry


original recipe found here.

ingredients: butternut squash, potatoes, chickpeas, onion, garlic, ginger root, red curry paste, coconut milk, vegetable stock, cashew butter, swiss chard, peas (completely optional because peas aren’t that great), cilantro, olive oil, sea-salt, and rice.

cube the potatoes and the butternut squash (peel the butternut squash too, if it doesn’t come pre-cut); dice the onions; mince the garlic and ginger root. in a pan, saute the onions, garlic, and ginger root in olive oil; after a while, add in the curry paste. place the potatoes and butternut squash in the crockpot and add in the onion/garlic/ginger root/curry paste mixture into the pot. add in the chickpeas, coconut milk (i used the whole can), cashew butter (be generous, it’s what gives the dish its flavour), salt, and vegetable stock as well, until it’s all covered. cook for a while (the cook time is around four to five hours if the crockpot is set on high) and then add in the peas (if you decided to use them) and swiss chard. make some rice to serve on top of, and sprinkle chopped up cilantro and sea-salt on your dish.

crockpot + rice cooker = makes cooking that much easier.

also, you will have leftovers for days.