I think I’m a bit out of sync here. I need to post here AFTER I’ve tried the recipe(s). However, this week I’m just too excited about two sites I’ve found. I shortened the recipes to keep with the goal of quick-easy-simple however my changes MAY have been influenced by what I had on hand. I am loving coconut milk, fresh ginger and am pretty excited about cilantro! After making the Savory Pepper Steak from last week, I am convinced the trick for slow cooking is building flavor. I’m hoping these last three items make for delicious dinners this week!

Beef curry came from http://www.rubiesandradishes.com/2013/12/03/easy-slow-cooker-curry-2-ways/. I chose to try the beef version since the cook time is closer to 8 hours. I also added about a tablespoon of fresh ginger and a teaspoon of minced garlic (or one clove).

Cilantro chicken came from http://www.honeygheeandme.com/2014/01/crock-pot-cilantro-chicken-whole30/ I modified this one a lot.

1 large yellow onion, about 2 cups diced
5 large garlic cloves, about 2 tbsp minced
1 Serrano chile pepper, about 1 tbsp minced (half deseeded) I used a can of chopped green chilis and kept the juices
1 tbsp finely grated fresh ginger
1/2 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp ground fenugreek I didn’t have on hand
1/4 tsp black pepper
3/4 tsp salt
1 can coconut milk (not light)
2 cups fresh cilantro, chopped
4-6 chicken thighs, boneless/skinless (approx 1.25- 1.5 lb) I used 5 gmo free, organic chicken drumbsticks.

I didn’t brown the chicken or the beef…I threw it all in a plastic bag, labeled it and froze it for this up coming week. We’ll see how it turns out!

If you’re interested, I’m on Pinterest as ‘Mama Thyme’, I’m tracking the recipes I love and my research recipes (recipes in test).