31 March 2011
Slow-Cooked Roasted Potatoes
It's that time again! Time to try to eat everything in my refrigerator before going away (woohoo!!)! I'm trying my hardest to empty it out and get the kitchen clean...it's going pretty well so far...
Pre-trip eating can be a bit of a conundrum. Do I buy groceries? Do I eat out every day until I leave? I've been doing a little bit of both this week. But eating every meal out in New York City will empty your pockets pretty fast.
So, I've been taking advantage of my free mornings to keep on top pf dishes and raiding the pantry to see what kind of material I have to work with. A little while ago I experimented by caramelizing some onions in my crock pot. I used half of the batch in my "green-bean casserole" and then put the other half away. So I used the rest with some bulgar wheat, lentils and various spices (tumeric, 5 spice, sea salt). It came out pretty good...alas I have no photo.
Next, I took some sad looking, small, yukon gold potatoes (quartered), cajun spices, olive oil, kelp powder (1/4 teaspoon), lemon-flax oil (just a drizzle), sea salt...and put it all in my slow cooker while I was at work. They cooked for close to 10 hours and were all ready when I got home late that night.
Over the weekend I'm going to try to use up the last of some buttermilk in another loaf of Irish Soda bread (and will freeze the remains if I don't finish it before Thursday).
I love how easy and fun it can be to simply whip food up for the week. I spent a wonderful Wednesday morning, singing along to the Glee soundtracks, washing dishes and creating a lot of somethings out of seemingly nothing.
Tonight I will be dining out at St. Andrews. A little pre-trip beer and sustenance. :) Don't mind if I do! Then tomorrow, it's pre-packing time...YAY!
XO