Sorry, people. I don't know what it is these days, but I am having a hard time staying on top of my blogging duties. I'm back at school (class started up again on January 2 - how cruel is that?) and doing the requisite post-holiday diet. I don't need to shed a ton of weight, so I'm kind of playing fast and loose with the South Beach rules. Here are a couple things I've made this week.
I made this Lentil Chili with Cumin and Green Onions last night. As it was cooking, I kept tasting it and feeling unsatisfied with it. It was fine, but not great. Things improved after I salted it well. But the flavors really came together and popped when I stirred in the green onions at the end. Not something I'd make again, but it was healthy, and I enjoyed eating it. I'm not going to bother with the recipe, but it's in the February 2008 edition of Bon Appetit. I'd link you to it, but I guess the February recipes aren't on the website yet. Sorry :(
My mom gave me a cookbook called The Gourmet Slow Cooker for Christmas, and a few days ago I tried the recipe for the Indian-style Chicken in Saffron-Tomato Cream Sauce. I was pretty disappointed with it, but I think my slow cooker technique is just lacking. Actually, I'd love some advice on this, if you've got any. My problem is that I put the skinned, cut-up chicken into the cooker with only a small bit of liquid, and a couple of hours later, it's floating in a bubbling bath of its own fat. So, the chicken ends up tasting really greasy, and the "cream sauce" is non-existent because I try to avoid eating as much of the liquid chicken fat concoction as possible. What am I doing wrong? Was the chicken too fatty? Should I periodically dump the grease out of the cooker? Inquiring minds want to know. Oh, and here's a picture of the finished dish.