Crock Pot recipes ain't always pretty... but this tasted pretty darned good, was healthy, and including the leftovers I finally reheated for lunch Thursday, it all got eaten!
So here... in the interest of full disclosure... in over-photographed storyboard detail... in order... is a picture story of what went into Crock Pot Day...
Pretty, Ain't it? All of the veggies and herbs are from our share at the Honeybrook Organic CSA Farm, In Hopewell. The green leafy stuff is Swiss Chard. you cut the stems off, where they meet the leaf, and chop them up. You use them much like celery. the squash are Patty-pan squashes, and they taste like... well... squash. In this case that means they taste like the broth, which was the natural juices, and about 1 cup Swanson Chicken Stock. the fresh herbs are Flat Leaf (aka: Italian) Parsley and Thyme. I also added some dried spices like oregano, salt and pepper. The Chicken breasts are boneless-skinless, and they pretty much fell apart. In retrospect I probably should have made this a full blown soup simply by adding more stock, and more potatoes... Or I should have served it as is over some brown rice. Anyway, there it is, It cooked on high for about 4-4.5 hours, although 3.5 would have done it.
So that was Tuesday... Crock Pot Day.
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