Sunday, February 28, 2016


Vindaloo is a dish based on east Indian spices.  There are a number of different recipes that use different kinds of meat and combination of spices.  I wanted to make a slow cooker recipe using chicken breasts and also one that was lower in carbs.  I have a few cookbooks by Dana Carpender including a slow cooker book.  I decided to make this recipe as it didn't require browning the chicken; it was simple - mix up the ingredients and pour over the chicken and just leave it in the slow cooker for 6 to 7 hours.  A great way to cook for a sunday when you also have other things to get done.

This recipe was also of interest to me as I wanted to make one that was different to what I have done before and I also had the ingredients.  Having the ingredients at hand is usually the deciding factor.  I made half the recipe and even that will provide leftovers for a number of meals.  I know some of my lunches this week could include chicken vindaloo.  Chopped up chicken for adding to salads or on its own is a good option for variety at lunch time.  The recipe turned out well and I have lots of leftovers!

All of the ingredients added and getting ready to cook.  I sprinkled some extra turmeric on the top of the chicken.
Chicken in a serving dish.


3 pounds (or 1.5 kgs) boneless, skinless, chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 tsp grated ginger root
2 tsp garam masala
1/2 tsp turmeric powder
2 tbsp lime juice
2 tbsp rice vinegar
1/2 cup chicken broth
dash of salt, optional


Place the onion, garlic and chicken in the slow cooker.  I cut the chicken breasts in half as they were large.  In a bowl, add the rest of the ingredients and combine well.  Pour the liquid over the chicken.  Place the lid on the slow cooker, set it to low and let it cook for 6 to 7 hours.

Adapted from "200 Low-Carb Slow Cooker Recipes" by Dana Carpender.

Sunday, February 7, 2016


Over this past week there has been many printed and on-line recipes for food to make on Super Bowl weekend.   I like to make some meals on the weekend that carry over during the week and make supper preparation easier.   I have two slow cookers and an electric pressure cooker that has a slow cooker function so I have no excuses for not having enough appliances to make meal preparation easier.

This particular recipe featured in the New York Times caught my eye as it is for a slow cooker beef pot roast, it uses a ranch style sauce to create the liquid you need instead of adding water or tomatoes or canned soup and had a hint of heat to it in the form of peperoncini peppers.  These are pickled hot Italian peppers.  I have never used them before like this in a recipe and I don't go out of my way to eat hot pickled peppers.  I followed the recipe for the most part except for the following:
  • a smaller roast, three pounds; 
  • less salt and pepper in the flour blend that is used to coat the roast; 
  • instead of butter I used a vegan soy free buttery spread and used one less tablespoon than what was in the ingredient list; and. 
  • added seven peperoncini peppers as I was worried eight to twelve peppers might make it too hot.
The pot roast cooked for the afternoon and along with a salad, I made mashed potatoes with carrots to go with the meal.  Both the DH and I thought that this was likely the best slow cooker beef roast I have ever made.  The seven hot peppers did not make the meat hot nor the liquid at the bottom of the cooking bowl.  Next time I will add another pepper or two.

After searing in a heavy duty frying pan, it is placed in the bowl of the slow cooker.

Added the hot peppers and buttery spread.

After the roast with the peppers and butter heats up in the slow cooker, you add the ranch dressing.
Here is a link to the recipe for Mississippi roast.