Key Lime & Coconut

My adventures in the world of food & wine

Wednesday, January 09, 2008

Catching Up...Again

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.

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1 Comments:

Blogger Lydia said...

I have the same slow cooker cookbook, and I'm finding the recipes very uneven. My technique might be lacking, too, but almost everything seems to have too much liquid and not quite enough spice. I've had better luck adapting some of my own recipes, but I still need lots of practice.

7:59 PM  

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