Honestly, I was quite disappointed in both of these crock pot dishes. Since they were coming from Rachel Ray's kitchen staff my expectations were high, but both this and the Indian-Style left me wishing for more flavor.
In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you're using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.
Recipe courtesy of Rachael Ray
I did, however, find a way to conquer my disappointment with this...SO GOOD!!!
(I always have chilled coffee on hand. Whenever I make a great pot of coffee I freeze any leftovers in an ice cube tray and then toss them in a freezer bag.)
Spiked Iced Cappuccino
1/4 cup honey or sugar
1/4 cup water
2 cups freshly brewed espresso, chilled
6 tablespoons amaretto liqueur
1 cup skim or 1% milk
Stir the honey and water in a small saucepan over medium heat until the honey dissolves, about 5 minutes. Cool the sugar syrup completely.
Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.
Recipe courtesy of Everyday Italian
Summer CSA - Week 9
2 delicata squash
2 green bell peppers
2 pablano peppers