13 April 2012
I wish I had some right now!
Now that we can eat meat on Fridays again, I thought I'd post about this yummy concoction I made a while back. I used the slow cooker to make the potatoes and my grill pan to cook the sausages and then married the two...
I have had some delightful lemony-garlicky potatoes while at the Greek restaurant in Queens and decided to try and duplicate them in the slow cooker. I quartered some yukon golds, smothered them in olive oil and about a tablespoon of butter...added the juice of one lemon, sea salt, and a few cloves of garlic. I also added some powdered lemon peel...but I don't think everyone has access to that. I basically smothered the suckers in lemon, garlic and oil. Sounds good, right?
Then I set them to cook on low for the day (about 8 hours).
Meanwhile, I took some yummy sausages filled with sun-dried tomatoes and feta and set them on my cast iron grill to cook nice and slow.
When the potatoes had about a half hour left, I added a bag of frozen, chopped spinach, some more lemon juice, and the sausages all cut up. I let all the flavors mix and mingle after that.
Super easy...not fast...but it didn't take a lot of attention which is great when you're trying to do chores around the house at the same time.
And it re-heated really well for lunches throughout the week.
XO