This morning I gathered up my two progeny, who (this being school holidays) have comfortably slipped into a routine of mooching around in their PJs until lunchtime and taking 3 hours to eat breakfast (in between kite flying, watering the garden and playing Uno), managed to get them dressed and breakfasted, and headed out for a day in the city. Before we left, I tossed into my trusty slow cooker:
- 1 diced onion
- 1 crushed garlic clove
- 1/2 minced chilli
- a container of defrosted pinto beans (I cook my beans in bulk and freeze them in small containers)
- three diced eggplants
- 5 diced zucchini
- 1 diced red capsicum
- 1 can tomatoes
- big blob of tomato paste (yes, that’s an official metric measure)
- handful of pitted, sliced olives
- 3 diced sun-dried tomatoes
After a fun-filled day at the National Maritime Museum, during which I established beyond any doubt that I am not cut out to be a submariner, we stumbled home from the railway station at 6.30 pm to find…. a kitchen fragrant with the aroma of slow-cooked vegies, and dinner all ready to dish up. That’s why I love my slow cooker! The humblest ingredients are transformed by the alchemy of slow cooking, into a delicious meal – and all I have to do is chop vegies. My kinda cooking!
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