Monday, October 18, 2010

Adventures in Slow Cooking from a Terrible Cook

A while ago, I decided to bust out the crock pot. This blog is my inspiration and I consult it constantly even though I know that the best thing I make in it will be worse than the worst thing she does.

This is not false modesty. I am a terrible fucking cook. Seriously. I lack focus, patience, will and desire. I cling to the desperate hope that Laney will end up a prodigy and start spending her afternoons making wholesome delicious vegetarian meals for us to share.

This is, as we used to say in the south, not hardly likely. The kid will eat nothing but pasta and broccoli and would eat it them both raw if I weren't around to throw them in boiling water.

But I like to eat. And I try to eat healthy things. And we are broke like a joke. So about a while ago, I started Crock Pot Sundays.

This Sunday was my third or fourth venture on the slow cooker, and I think I'm getting a little better. I started with this recipe and then, since I didn't have the right ingredients and no inclination to go to the store, I just pretty much emptied stuff from my pantry into it. As follows:

1 can chickpeas
1 can black beans
1 can kidney beans
1 can corn
1 bigass can tomato puree (why did I have tomato puree? My pantry is very mysterious. I think cans of things just kind of appear in it)
1 tablespoon brown sugar
Chili Powder
Fake Beef Crumbles
Can of Water

Tossed it in the crockpot, cooked it for about 6 hours and, you know what? not bad! It's pretty flavorful and definitely filling. I reckon a cup of it is about 150 calories and chock-a-block with fiber. And it's lunch for the week for about $6.

Thumbs up.

Crock pots make things taste good. They give the food a chance to really soak up the flavors. I think this one turned out well thanks to the turmeric, which is a lovely spice and should be in everything. Even Halloween candy.