Wednesday, September 16, 2009


Sloppy lentils (recipe in the comments from April 15, 2008)
Asian slaw
Corn on the cob

Hot tea
Chocolate and vanilla swirl ice cream
Now that we're eating with T each night, the need for the slow cooker is even more apparent. Food RIGHT AWAY when we get home is critical. Nothing better than having it all ready to go (and making the house smell wonderful) right as you walk in the door! This is the first time we've made this in our new slow cooker (the old one broke right before the move to Buffalo) and I think we need to amend the recipe for this cooker to have less water (4 cups instead of the listed 5). If you tend to have a cooker that overheats, go with 5 cups. Otherwise, try 4. The slaw tonight was Napa cabbage, carrot shreds, and celery with Wegman's new yogurt based coleslaw dressing - too yummy! And we're still doing at least once a week corn while the pickings are good :)

Prep Notes
Difficulty: Easy
Chopping: Onion, bell pepper, husk corn
Time: 20 minutes prep + 8 hours to cook unattended
Make ahead: You'd better ;)

Our reaction:
"This is even better than we remembered."

The kid report:
T was super excited about something called "sloppy", but liked the bun separate from the lentils. Both were good though. Nothing is as good as corn.

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