It’s time to show a little love for some wonderful people, a new favorite cookbook, and for a must-have appliance- the slow cooker. All three have been lifesavers this week since I sprained my ankle.
Last week, I fell and severely sprained my ankle. While this has totally disrupted my routine and ability to do simple tasks, there are several things for which I am grateful.
- My loving husband, who has been so helpful around the house.
- My very cool mother-in-law for helping out with the children.
- My Facebook bestie, Shannon, for recommending a slow cooker (Crock-Pot) cookbook that has saved my life this past week.
- My Crock-Pot for making meal prep and clean up ridiculously simple.
I do a lot of slow cooker meals. They automate my kitchen and free me up for other tasks. No faithful watching the stove, and they reduce the number of pots and pans to clean up. Cooking in a slow cooker is very similar to cooking in a solar oven like the
Global Sun Oven which does a fabulous job of cooking with just the sun’s golden rays. So, being accustomed to the cooking times and having tested recipes for slow cooking are important to me.
The book I’m referring to is
The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla. Granted, I bought the book because I adore Indian food. However, it’s been a miracle since I sprained my ankle. What I got from it was easy and quick prep times, something “different” than the same old same old, and spices known to have anti-inflammatory properties, like ginger and turmeric. As long as I leave out the bread, all the actually recipes are gluten-free! Plenty of recipes for meat eaters and vegetarians alike. The book is a total win.
One of the best things I made was not directly from the cookbook, but inspired by the recipes in it. I had some chuck steak that needed to be used. I popped it in the Crock-Pot with the intention of making something Italian-ish. Here is where my need to stay off my feet came in handy. I hadn’t bothered to put a number of my spices away from making a curried lentil dish. Looking at the spices still out on the counter I thought, “Hey, let’s see what happens.”
Slow Cooker Indian-Spiced Steak
- 4- six ounce pieces of chuck steak (or equivalent)
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1- six ounce can of tomato paste
- 3 yellow onions, sliced
- Place steaks in the slow cooker.
- Sprinkle the steak with the curry, ginger, cumin, cinnamon, salt, and pepper.
- Add the tomato paste on top of the steaks.
- Add the sliced onions to the slow cooker.
- Cook on high for 4 hours, or on low for 6, stirring occasionally during cook time.
As the meal cooks, the liquids turn the tomato paste into a lovely, thick sauce. The cinnamon is a delicious surprise if you are only accustomed to tasting cinnamon with sweet dishes. I served this with oven-roasted potatoes and carrots.
As I didn’t want to be on my ankle any longer than absolutely necessary, I used a few shortcuts. I used ginger powder, instead of making a ginger paste from fresh ginger. I used tomato paste, instead of chopping a couple of tomatoes. I sliced the onion instead of dicing it. For the roasted veggies I made to go with it, I used potatoes with very thin skins so I didn’t have to peel them.
Even with the short cuts, it came out great. My five year old son LOVED it! What else about a recipe does a mom need to know? If you try it, please let me know how you like it. I love reading your comments!!!