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When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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My favorite thing about cooking in a crock pot is the way the house smells so good all day. Mmm mmm mmm. Though I think it probably causes me to gain weight since all I can think about is food all day long.
Ignore the food a moment. Isn’t that a pretty plate? It was given to me as a wedding present. There used to be a matching platter that sadly fell and broke one day. Along with my heart because I loved it so. Anyway, I was at the orthodontist the other day waiting for my son and I was browsing through Martha Stewart’s magazine when I saw one of her recipes on this plate. My plate! She is such a copy cat.
Because of the overwhelming number of people (okay, two) who have requested easy recipes that you can just toss in the crockpot, I present an easy recipe. The most difficult part of this recipe was photographing it, because my SD card would not co-operate with me.
4 boneless, skinless chicken breasts
2 sweet potatoes, peeled and diced
2/3 cup orange juice
1 tsp salt
1/4 tsp ground pepper
3 tsp curry powder
1 clove garlic, minced
These are the things that you will need to chop, peel, dice, or otherwise attack with your knife.
I cut my chicken breasts in half, thickness wise, so that they are like cutlets. A trick to making this ten times easier is to do it when the breasts are still slightly frozen. It makes cutting them so much easier.
Then I slice them up into strips.
Put them into the bottom of the crock pot. Peel and quarter the onions an put them on top of the chicken. You could also dice the onions if you want to eat them. I have children who strongly object to that idea, so I like to keep them large enough to easily pick out myself.
I love sweet potatoes. For a long time I only ate them with gobs of butter and brown sugar piled on top, but over time I grew to appreciate them on their own. Not that I still don’t appreciate them loaded with sugar, my thighs, however, disagree.
Peel the sweet potatoes and dice them. The larger the pieces, the longer it will need to cook. This is especially important if you will be letting this cook all day long and don’t want to eat mashed sweet potatoes.
Measure out your orange juice.
It seems like a lot of curry. But it really isn’t if you like curry. Which I do. I used a mild variety.
Mix all of the spices and garlic right into the measuring cup.
Hey, what do you know I took a photo of my garlic press in action again. See, I really did NEED one.
Pour it all over the top of the sweet potatoes.
Put the lid on your crock pot, set it to low and let it cook 5-6 hours.
Invite some friends over to bask in the incredible good aroma that is flooding your home.
About thirty minutes before you want to eat dinner it is time to make your rice. You can just make plain rice instead of coconut rice, but why would you?
I used jasmine rice. I have also made this with basmati rice. Both of those have a more fragrant flavor that regular rice. But don’t let that put you off, use whatever kind of rice you have.
If you have never used coconut milk before you might be surprised when you open the can and find that it is thick with a watery bottom layer. This is normal. Coconut milk separates, sort of like the way non-homogenized milk used to back in the old days. Stir it up well.
You want to use this to replace half of the water required by the rice directions. Each can or coconut milk yields approx 2 cups of milk. I used 3 cups of rice to 4 cups of coconut milk to 2 cups of water ratio. Bring the water/milk to a boil. Add the rice. Reduce to simmer and cover.
Enjoy. Mmmm mmmm mmmm.
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