I think I’m slowly learning to trust my crock pot again. It has made itself useful twice this week! The first time, I used it to make a puttanesca sauce to put over some new sprouted whole wheat pasta I found at Trader Joe’s last weekend.
Here’s what was in it:
- 28oz can of diced tomatoes
- 14oz can of fire-roasted tomatoes
- a bunch of chopped kalamata olives, like 15 or 20 maybe
- 2 tablespoons capers
- 1/2 cup of diced onions
- 4 cloves garlic
- 1/2 tablespoon anchovy paste
- 1/2 a green bell pepper
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
I just sauteed the anchovy paste, garlic, onion, and bell pepper in the oil for like 5 minutes before adding everything into the crock pot and putting it on low for 5 hours. Very delicious!
Next up was more chili. This was pretty similar to the one I made a few weeks ago.
These are not very pretty pictures, but alas.
The chili had some seitan, black beans, kidney beans, tomatoes, onion, bell pepper, garlic, and some seasonings. The one I made before was better I think. I have no idea why. This version was perfectly fine, but I’m sure it’ll be better tomorrow. Also, this time I used chicken style seitan, which I suppose may have altered it somewhat.
Tomorrow is Friday, and even more exciting… I have Columbus Day off, making it a three day weekend for me! I’m sure there will be some baking and soup making mixed in with the total vegging out.