There’s a trend as far as my cooking is concerned. For a recipe to be Erica-approved it usually has the following attributes:
Must offer some form of convenience, whether it be minimal chopping, less dirty dishes, or time-saving (like the slow-cooker)
Must pack in as much good stuff as possible (like plants, or weird shit like almond pulp or something)
Must be fragrant and comforting, so my apartment oozes goodness
This Slow-Cooker Curried Veggie Chickpea Stew recipe from The Kitchn is all those things, and more! It’s seriously so delicious over a bowl of brown rice, is super simple since it spends most it’s time in the crockpot, fills your home with a pleasant, spicy curry aroma, and is an awesome way to get a ton of veggies all in one meal!
How can you pack more good stuff/weird shit in your life this week?
This video really cracks me up. I’m so surly at the end! I think my roommates were laughing at me for spilling broth everywhere and my natural comeback was “How much broth did you make this year!?!” …as if that’s something people say.
This week I came down with a nasty little bug. It was so bad that it got in the way of my sick-day TV watching, I kept falling asleep during Unbreakable Kimmy Schmidt! (Don’t worry, I woke back up and finished the whole season!)
Luckily, I had already made a big batch of this Vegetable Broth from the Premeditated Leftovers blog, adding a few extra ingredients to the recipe. You can easily freeze this stock, just transfer into smaller glass jars leaving room at the top so when the liquid freezes, the jar doesn’t break. I separated my stock into roughly 2 cup portions before freezing. Then you can easily defrost the broth in time for whatever soup recipe you are making, without having to use store-bought mystery stock!
So, I ask you, HOW MUCH BROTH DID YOU MAKE THIS YEAR?!? huh?