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May 11, 2014

Slow cooker curry carrot and lentil soup {vegan, gluten-free}

Slow cooker carrot and curry lentil soup #vegan #glutenfree #slowcooker #crockpot

Improbable as it seems for someone who isn't really in love with carrots, I found two pounds of carrots in my vegetable drawer the other day. (I should clarify: I love carrots raw, but not so much when they're cooked.) The carrots, at that use-them-or-compost-them stage, were a natural for soup. Orange soup, with orange carrots and orange juice. I didn't have a recipe in mind, and as it turned out, I didn't have any of the red lentils I thought would be a perfect color match. No matter: I started with the carrots, and began to build flavors from my pantry until I found a pleasing balance of warm and sweet. I'm glad I kept good notes as I went along, because this is a recipe I want to make again and again. Make it ahead and freeze it, and serve it hot or try it chilled, with a plop of yogurt or sour cream on top. I just might learn to love cooked carrots after all.

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April 15, 2014

Slow cooker "armadillo" beef brisket recipe

Get your slow cooker on for this "armadillo" beef brisket (The Perfect Pantry). #slowcooker #crockpot #beef

Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the meat, and the ancho gives it a bit of the flavor of a traditional smoked brisket. I like to serve it with corn and black bean salad with sweet lime dressing, for a real taste of the Southwest.

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April 1, 2014

Recipe for spaghetti squash with cashew basil pesto and white beans {vegetarian, gluten-free}

Spaghetti squash with cashew basil pesto and white beans, from The Perfect Pantry.

If I had mad Photoshop skills, I could turn this dish bright green. Scary green, even. Fortunately, I don't have that ability, and anyway, I want you to see how this luscious spaghetti squash really looks once it's been tossed in pesto and sits for a few minutes. Not gorgeous, I admit, but the garlicky aroma and melty cheese and crunchy cashews and creamy beans, all together, more than make up for the color. I'm rediscovering spaghetti squash, a low-calorie alternative to pasta, and a vegetable plentiful in the market at least three seasons of the year. Although I've been cooking spaghetti squash in my new pressure cooker, you can bake it in the oven, and either method works perfectly in this dish. It's not yet fresh basil season here in New England, so you have my permission to substitute good quality store-bought pesto if necessary. If you're not vegetarian and want to tuck a bit of shredded cooked chicken or shrimp in here, you have my permission to do that, too.

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March 30, 2014

Recipe for slow cooker chicken curry with sweet potatoes, tomato and raisins {gluten-free}

Slow cooker chicken curry (The Perfect Pantry).

On its way to becoming a traditional chicken korma -- curry in a tomato and yogurt sauce -- this slow cooker chicken curry veered off the path, and I'm so glad it did. Chicken korma isn't a fiery hot curry like vindaloo, but because I like heat, I used hot curry powder instead of mild. And then I realized I wanted sweet heat, so I added raisins and agave nectar to bring the curry into balance. Like all curries, this dish is very accommodating; if you prefer chicken breast, use that (but cut the cooking time slightly). If you don't like sweet potato, try red-skinned potatoes. Play with the sweet and heat to your own taste by adjusting the curry powder (use mild instead of hot), red pepper flakes (more or less than the recipe specifies), and agave.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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