Weeknight Meals: Vegetarian Tikka Masala

I keep posting photos of myself making this meal on Instagram, but I don't think I've ever formally written out the recipe on the blog. We make this Tikka Masala in the crock pot at least once every two weeks, if not more frequently. It's highly adaptable, so if you have other veggies on hand that you think would work -- use them!

Oh, and I should note that this recipe is made using sauce from Aldi. Here's where you can find all my other Aldi tips, tricks, and recipes.

VEGETARIAN TIKKA MASALA

• 1 can chickpeas
• 1 large onion (approx 1 cup), chopped
• 1 large sweet potato (approx 1 to 1.5 cups), chopped*
• 1 to 1.5 cups frozen peas
• 1 jar Tikka Masala sauce from Aldi

* I often use carrots or white potatoes in place of sweet potatoes.

Then just toss everything in your crock pot and cook on high for 3 hours. If you want to get extra fancy, you can make your own paneer, which is an Indian simple cheese you can easily make at home. And your own naan, which is Indian bread to have on the side.

Related

Homemade Almond Milk
Our Go-To Pizza Dough
Homemade Ciabatta Bread
Homemade Muesli
Adventures in Cereal-Making
Homemade Bagels
White + Whole Wheat No Knead Loaf
Three Seed Crackers
Expanding Our Homemade Pantry
Homemade Flax Crackers
Homemade Pancake/Waffle Mix
Awesome Couscous Crackers
My Favorite Hummus
Stephen’s Homemade Pickles
Homemade Applesauce
Red Curry Kimchi

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Life Lately + Marathon Thoughts

Wow. When will Ashley stop posting snow photos all over social media? Uh. Never, guys. I haven't seen this much snow since the blizzard of 1993 when my hometown got more than three feet. The "official" total where we live is 36" by a trained NOAA spotter. I didn't measure quite that much, but I looked up the spotter's latitude and longitutde to find his location, and he's on a hill about a quarter mile from my house. Who knows!

If you don't follow me on Instagram, here's a photo-dump:

// Weight Watchers

I'm back on Weight Watchers strong today. (If you missed it, here are my thoughts on doing it for one month + how much weight I lost.) I never quit, I just got really lazy about it. Part of that is because I've been upping my mileage for marathon training (I'll get to that more below). I've been hungry, and it's hard balancing out how many points I should eat when I'm running more. Does anyone have any advice on that?

Still, I've noticed after being stuck inside that my bad habits have returned. I ate SO MUCH puppy chow. I drank bourbon hot cocoas by and outdoor fire. I have emotional eating issues. I eat when I'm stressed and bored. I eat while watching TV at night. I don't portion out my foods. These are all habits I need to work on if I want to reach my goals and if I just want to maintain a healthier relationship with food.

// Marathon Thoughts

Yes. I'm running a marathon. No, I'm not running a marathon race. Confused?! Don't be. My training buddy and I had a revelation. Let's train for the distance but SCREW the race. We both hate all the logistics. The hundreds of dollars. The getting up early. The stress of if the weather is dreadful on race day. You know, all of the stress. The people. Etc.

We have decided instead to map out our own course and + complete it this spring/summer.

We are still following this plan by Hal Higdon. We are on week 8, but the snow has definitely derailed some workouts. We actually have already mapped out a pretty solid route that will stop by enough places to get water, have bathrooms, and even celebrate along the way. I am excited to share that adventure with you guys when it happens. We are thinking June will likely be the time, but that could change.

I know I've written about it in the past, but I'm a runner. I rarely wear a watch. I am not in it for the racing. For the cheering sections. For the gear. For the metals. For the PRs. I don't care about all that stuff. I haven't since having Ada, it seems. I like moving. I like the meditation. The thinking time. And lately I've really enjoyed the friendship and fun of just being active with someone and talking.

// Track Season

Stephen's spring track season started last week. I heard another spouse refer to herself as a "track widow" at one point. I mean no disrespect to actual widows, but I do understand the sentiment she was expressing. He's just . . . gone a lot. During the week it isn't terrible until the meets start up on Tuesdays and Thursdays. But then on top of that it's every Saturday. Many times the days are like 12-hour days.

Perspective: I know people have it far worse. It's just a big change. I don't like changes when we're in a good routine.

I'm looking forward to the weather getting nicer because I plan to take the girls to parks, playdates, and other things to keep us all occupied. It's hard without family in the area. It'd be nice to just have dinner at the grandparents' house, go play with cousins (Ada and Eloise have no first cousins anyway), or get some babysitting every now and again -- whatever. I am thinking for next year (Eloise is still so small) that I may need to investigate an actual babysitter to help out even just with one night a week.

// Dump Meals

I am OBSESSED with these freezer dump meals, you guys. I wrote about this whole thing when I last shared about monthly meal planning and food buying. Would you like a post on this? The whole thing involves looking up a good recipe. Then you need to modify it slightly so it will work and fit inside a gallon freezer bag. Then you chop and dump in all the ingredients. You freeze it. And then you thaw it and cook the day you're planning to eat it.

So far, I like it so much better than cooking ahead and then freezing. I feel like the food comes out fresher. Tonight we are having a chickpea curry -- OMG IT SMELLS AMAZING -- and I'm going to make some 5-minute Naan for the side. If you haven't checked out that naan recipe yet -- please do. I have made all sorts of naans, but this recipe is SO fast and SO easy and SO delicious.

Happy Thursday!

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Delicata Slow Cooker Chili

Quick recipe for you today (don't miss the gift guides)! This chili beats the pants off my Pumpkin Chili -- seriously. I was out of pumpkin and had several delicata sitting on my counter. I decided it might taste good with chunks versus puree. I was right.

So, just toss these ingredients into your crock pot, and you'll have dinner all weekend.

SLOW COOKER CHILI w/ DELICATA

What you'll need . . . 

• 2 delicata squash, peeled + cut into 1/2 inch cubes (3-4 cups)
• 1 can black beans, drained + rinsed
• 1 can kidney beans, drained + rinsed
• 1 can fire-roasted tomatoes
• 1/3 to 1/2 cup your favorite salsa
• 1 cup frozen corn kernels
• 1-1/2 cups water
• 1 tablespoon Better Than Bouillon (vegetarian base)
• Chili Powder
• Cumin
• Garlic Powder
• Salt
• Pepper 

Method . . .

1. Put everything into your slow cooker and cook for 3-4 hours on high.
2. That's all! Serve with cornbread. (And I'll have a NEW recipe for that coming next week!)

FYI: I put in the list exactly what I used, but feel free to use what you have in your kitchen to tweak.

Happy Weekend!

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Mommy + Me Meals // Slow Cooker Soup

This post from my old family blog is just about two years old. It's still one of my favorite food tricks if Ada's being picky! And I actually think I may make slow cooker soup or chili tonight for dinner. Yum!

I must admit that as Ada nears age 3, she’s been much more adventurous with her eats. Some of her new favorites? Black olives and roasted beets. Stephen opened a can of olives to toss onto our pasta dinner one night, and we heard a little: “Whadder doze?” And the rest is history.

Still, assembled meals allude us. So, I needed a way to get Ada to eat what we were eating now that it’s fall. Why does that matter? I make my many slow cooker soups, and she just wasn’t interested -- in any of them. Rather than make a completely separate meal (which is what we’ve done for far too long), I got this sort of weird and wonderful idea.

It’s Soup and Not Soup

For this particular slow cooker soup, I made a batch of this delicious Whole Foods recipe, but instead of red beans -- I used a mix of black and pinto. Instead of red rice, I used brown. I skipped the greens.  I tossed in some salsa and pumpkin puree for wet ingredients versus the wine. And then instead of cooking it on the stovetop, I simmered for several hours in the slow cooker (after the beans had soaked in water overnight).

You get the idea. Keep it loose, use what you have, and improvise.

I like to serve chunky soups and stews with cheese, so that’s why you see that in the mix. The olives were added because Ada likes them. And you see some canned black beans on Ada’s plate -- that’s because she’s only now starting to like rehydrated beans. They are ever-so slightly tougher and less salty . . . so the canned are like the gateway beans on her plate.

Here’s a closer look:


And that’s right. This is the same meal, though it looks quite different, right? The strange part: I strained Ada’s beans and rice versus serving them in soup form. I tried soup first just to see, but she turned her nose. This is much the same nutrition, minus the goop.

You can either use a slotted spoon to do the work. Really picky kids might need light rinse in the colander. Since I’d eventually hope Ada will enjoy some soup, I am going to keep trying to serve it to her in its original form before going to these measures. But we do what we need to do. It’s better than admitting defeat and serving yet another PB+J.



She was skeptical at first, but ended up eating the whole thing (plus an apple)! I’m absolutely thrilled to see Ada trying new foods. I’m going to continue to encourage it, but also keep following her lead. Thanks for you patience with this post -- I know some of you had been looking forward to it for over a week!

Have you made any good mommy + me meals lately?

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Apple + Butternut Squash Soup // Slow Cook

For dinner last night, I decided to go easy on myself and simmer together a soup in the crock pot. I mean, is there anything better in autumn than smelling something yummy cooking all day long? And this soup has a healthy dose of spices that make it extra comforting.

You may have missed all my gushing last year, but I got a new slow cooker. I used to have one of those $10 varieties, and it worked quite well. If you're on a budget, I really recommend going with whatever you can afford because crock pot = easy dinner. My new baby? Still affordable! The Aroma 3-in-1, which is a slow cooker, rice cooker, and steamer in one convenient package.

I recommend using Granny Smith apples in this recipe. They have an extra edge that my McIntosh didn't this time around. But whatever you have should still do the trick.

APPLE + BUTTERNUT SQUASH SOUP

What you'll need . . .

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, cored and diced 
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup apple cider
• 1 cup water
• 2 teaspoons Better Than Bullion*
• 1 teaspoon apple pie spice (or mix of cinnamon, cloves, nutmeg)
• 1 teaspoon smoked paprika 
• Salt and pepper, to taste
• 1/2 cup unsweetened soy or almond milk

* Don't have this stuff? Try using 2 cups of vegetable stock in place of the water, cider, and bullion. Also: That price on Amazon is horrible. I linked so you can see what it looks like. Pick it up at your local market.

Method . . .

1. Toss the butternut squash, apples, onion, garlic, cider, water, bullion, spices, salt, and pepper into your slow cooker. Mix well.
2. Cook on high for 3 to 4 hours. Then let cool slightly and stir in the soy or almond milk. 
3. Transfer to your blender in two batches and blend until smooth.

Enjoy!

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Crock Pot French Onion Soup // Video

A recipe! Better yet, a slow cooker recipe! This is a soup that we make relatively frequently. You know, when we get sick of all the Pumpkin Chili and Miso Split Pea Soup. It’s really simple. Really satisfying. Really tasty. And picky kids will give it a try if you pretend the onions are noodles. I share this tip from my own experience -- it works!

Yum.

Would make a great Super Bowl dish, don’t you think? (And I'm not trying to be cute. I genuinely, positively have NO IDEA who is playing this year. Guess I should quickly figure out my team allegiance before the kickoff.)

Here’s a video, and there’s a brief recipe below with some notes on bread baking, etc.



BTW: I am going to do a whole review on my Aroma Rice Cooker (plus it's a steamer AND slow cooker -- all in one!). I love it. I LOVE IT.

CROCK POT FRENCH ONION SOUP

What you’ll need . . . 

• 3 large onions, cut into circles
• 1/4 cup Earth Balance or butter (or some oil)
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1 cup Fre alcohol-removed champagne (or cooking wine, beer, etc.)
• 8 cups vegetable stock
• Salt and pepper, to taste

Method . . . 

1. Combine onions with Earth Balance, sugar, and balsamic vinegar. Cook on high for one hour, stirring occasionally.
2. Then add in the flour and garlic powder. Let soak in a few minutes.
3. Add in the champagne, stock, salt, and pepper. Then cook for 6 hours on low. More if you have the time. (Note: I cooked mine between 4 and 6 hours on my Aroma cooker’s slow cook setting, which I assume is high -- worked really well).

My soup recipe is mostly riffed off Tyler Florence's French Onion Soup. Just lazier and vegan (yeah -- the soup itself is vegan, so you can try to top it with vegan cheese if you like!). Then all you need to do is make yourself some easy French Bread (I used THIS recipe), cut into smallish pieces, and plop it into the bowl.


Top everything with Swiss or Gruyere cheese.

Broil until browned and bubbly.


Enjoy!

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The Rest of the Story . . .

When I asked what you guys want more of in the new year, some of you said you prefer the random kitchen sink posts. Me too! I have a heavier one coming later in the week (or, I guess, tomorrow!), so here’s something light. What’s we’re up to, what we’re digging, and what my new hobby obsession is.

I’ll call these posts, “the rest of the story . . .” since they feature snippets from Instagram.

// New Cooker

The cord to our old slow cooker was starting to deteriorate, so we decided to indulge in a new crock pot device this weekend. We could have replaced the cord, but the pot was given to us like 7 years ago by my in-laws (and it was already quite old at that point!). I had strongly considered ordering the Instant Pot. So many of my friends just rave about that thing. In the end, I figured I probably wouldn’t use all of its fancy functions enough.

What did we go with? The Aroma 3-in-1 Cooker! It’s a rice cooker, steamer, and slow cooker in one handy pot. It’s really lightweight and it has lots of functions, including a digital timer, which is something that has already made my life somewhat easier. Oh, and it was only $36! I’m already in love. We simmered some Miso Split Pea Soup to break it in (using lentils in place of the split peas). Delicious!

// Stitching Fun

Some of you who have read the blog for a long time might remember that I used to do a great deal of embroidery. (Maybe I didn’t talk about that on this blog, but -- instead -- my older one. I can’t remember!) Anyway, it’s been ages since I’ve stitched anything to completion . . . so I bought myself a little kit to play around with at Walmart of al places. Definitely worth the $5.

I’d never done any type of chalkboard design (or cross-stitching, for that matter), but -- wow -- I love it. I’ve already ordered a couple more chalkboard themed ones, including this “I love you a bushel and a peck...” and “Just be happy...” and, my favorite “You are my sunshine”. I figure they’ll make nice nursery art (or gifts) AND give me some quiet activity in the months ahead.

// Orange Hair

I got sick of purple said and decided to try orange on. The thing is, I absolutely LOVE the color. It looks awesome and even better when it’s washed out slightly. Warm, vibrant tones for sure. And they don’t look entirely unnatural during the fade phase (which is why I bought the color to check it out originally).

The only problem? My roots! Ugh. They’re so bad. I’ve decided to skip traditional coloring for my pregnancy, so the roots are here to stay and will probably get worse and worse looking. This stuff will be going back in my bathroom cabinets, though, for when I get a touch-up and want to pretend I’m a ginger for a couple weeks.

I’ll have a video on how to apply Overtone hair depositing conditioners for you on Friday.

// Best Cupcakes

Despite being awfully sick, there were some really good points of our weekend. One of my favorites is when Stephen was downstairs running on the treadmill blasting Built to Spill. Ada was playing in the next room (ALONE!) with her doll house (thank you, Gigi and Granco!), and I decided to surprise everyone with some cupcakes. It’s the best gift to give, especially when you get to enjoy them yourself.

If you’re looking for THE BEST combination. Try this chocolate cupcake recipe (from Vegan Cupcakes Take Over the World!) and this peanut butter frosting (halve that one since it’s for 24 versus 12, which is what the cupcake recipe yields). So good. With the frosting, I like to add a couple tablespoons of granulated sugar at the end for texture/crunch AND a dash for salt for flavor.


Hope you’re having a great Wednesday!

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Super Easy Veggie Pasta Pot

I’ve pulled the slow cooker out of its summer hiding spot deep in our pantry. Yes. Even though this week wouldn’t have you believe it with crazy high temps -- it’s almost fall. Back-to-school. Busy season. And I can always use help in the kitchen.

Thing is, I’m tired of all my go-to crock pot recipes. Time to try something new. Will you join me? I’m on a quest to breathe life back into our dinners all while putting forth little effort. Like I wrote on Thursday’s post, I made this recipe after seeing the Summer Slow Cooker Lasagna recipe on Oh My Veggies with only a few modifications.

Behold:

VEGGIE PASTA POT

What you’ll need . . . 

• 1 medium onion 
• 1 large zucchini or summer squash
• 1 medium eggplant
• 1 medium head of broccoli
• 1 pint cherry tomatoes
• Large bell pepper
• Couple cloves garlic
• Linguine or other pasta noodles, uncooked*
• Jar (24 ounces) of pasta sauce (homemade is easy + delish)
• Shredded mozzarella (I used fresh)
• Parmesan 

Try to get as many of these ingredients from your garden or friends’ gardens as possible. Don’t necessarily stick to this list exactly -- keep it flexible. Use whatever is fresh and in your kitchen already. Just be sure to substitute ingredients in similar amounts so it’ll all fit in the pot.

* I used spinach linguine. I don’t know this for sure, but I don’t think cappellini would work best in this recipe. it might get too mushy. Prove me wrong!

Method . . . 

1. Chop all ingredients into chunks. Halve cherry tomatoes. Mince garlic. Then on your stovetop, heat a couple tablespoons of olive oil and cook the garlic and onions over medium heat until the onions have softened.
2. Add the rest of the veggies -- saving the tomatoes until last -- and cook until everything is slightly softened but still somewhat crunchy. Season with some salt + pepper to taste.
3. In your crock pot, pour around a half cup of sauce at the bottom. Then layer on some pasta.
4. OK. So, I didn’t measure my pasta layers exactly. Take a small handful of pasta, crack it in half, and make a thin layer. Too much? Take some out. Too little? Add. It’s not about being exact. Check out my photo for reference.
5. Cover the pasta with about a third of the veggies you cooked. Then top that with another 1/2 cup pasta sauce and then a 1/3 cup (or so) of mozzarella.
6. Repeat this layering until you run out of space or ingredients. Just make sure you top everything off with tomato sauce, cheese, and then the Parmesan. 
7. Cook on LOW for three to four hours. We had to go out on an errand partway through cooking, and I don’t feel comfortable leaving the pot on since it’s kind of old. Anyway, I stopped cooking mine for an hour at the two hour mark and resumed later. Turned out great!
8. Then let sit for half an hour to cool slightly and scoop out heaping servings. I didn’t get a photo of the end result. Just picture a bowl of steaming veggies, noodles, cheese, and sauce.

This is such a great way to get tons of veggies into your tummy. If you’re vegan, feel free to leave out the cheese, use your favorite substitute, or sprinkle some nutritional yeast in the pot. The leftovers are even better. We saved some in our freezer for a rainy day. Ada even asked for a second helping!

So, one recipe down. What should I try next?

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Foods I Prepped Ahead This Week

Talk about Thanksgiving hangover.

We definitely overindulged in many ways this holiday, not that I’m really complaining. Thing is, we ended up only making around half of what was on our original recipe list for the actual day. We had the lentil loaf, kale chips, stuffing, and chocolate pie. Then we had the rest of the menu the next day. I loved breaking up the cooking and eating. We could savor it longer this way.

So, and everyone says this, I’m looking forward to getting back into our more usual routine and to eating some of the meals that make our bellies happy on the regular. I’m still on this low-glycemic (higher protein) makes me feel good thing. (However, I cannot impress enough how awesome this Mushroom Stuffing recipe is using sourdough bread as your base!)

We’re also doing another one of our $0 Grocery Weeks because we spent a lot on our feast this year. It’s got to come from somewhere in the budget, right? We do need to get some milk for Ada and maybe a bunch of bananas, but otherwise -- we’re eating freezer meals and other things I can cook from our stash.

Here’s some of what I prepared.

VEGGIE BURGERS

While we still have a good number of the last batch of burgers I made, I used our Thanksgiving leftovers to make these Cauliflower + Eggplant Burgers. It’s a nice change from all the bean-heavy burgers we eat. I love the flavor combination, too. Seriously -- if you’re into freezer meals, you can’t go wrong with a big stockpile of veggie burgers!

CHAI STEEL CUT OATS

So, last time I posted our meal preparations for the week, I had made some amazing pumpkin oats in our slow cooker that lasted nearly the entire week. This time, I took that same recipe but I substituted 1 cup of chai mix in for 1 cup of water and used some applesauce versus pumpkin puree. Very tasty. Definitely some extra sugar in there, but it’s diluted but a good portion. (This photo is of the pumpkin oats -- just imagine the same exact thing with less of an orange tint.)

HARD BOILED EGGS

$0 shopping weeks are all about grab-and-go and ease. When we cannot easily figure out what to eat, that’s when we find ourselves running to the store or picking up the phone to order takeout. Hard boiled eggs (here’s 5 ways to eat them) are a huge help in this regard. Full of protein and can be eaten on their own, deviled for a quick snack, or mixed for a lunch sandwich, etc.

FLAX BURGER BUNS

I’ve been meaning to post this Burger Bun Recipe that takes around 40 minutes to make (no rise time!). To health it up, I use half whole wheat flour and skip the egg and substitute in 1 tablespoon and flax meal + 3 tablespoons of hot water. I actually make a double batch -- but I don’t double the yeast in this case. The buns are perfect . . . and they freeze wonderfully.

PUMPKIN CHILI

We have some chili in our freezer, but I had all the right ingredients on hand, so I made a quick batch of Pumpkin Chili to start off the week with some easy lunches. Ada even loves this chili if we use the Strained Soup Trick I told you guys about in Mommy + Me Meals.

TAGINE DINNER

Alright, I’m breaking the mold. I didn’t already make this Chickpea and Sweet Potato Tagine recipe, but I do have the chickpeas soaking. That counts, I think. I got a Le Creuset Tagine for Christmas last year (thanks, Kathy!). If you don’t have one, you can still make this recipe without a tagine -- here’s some methods.

PS: Some of you have asked how I adapt recipes since we keep a relatively modest assortment of ingredients. Basically, I just put in what we have and either leave out of substitute like-ingredients for the rest. In this particular recipe, yes -- having the complex spices is important for the most flavorful dish. But i could leave out a bunch and still have the flavor turn out pretty great.


What are your favorite food prep recipes?

// MORE PREP TIPS

Stock up on frozen veggies 
Buy greens and actually USE them 
$0 Grocery Weeks
Create simple, go-to meals
Learn to love alternatives
Prep, Make, and Store
Add In: Convenience to your advantage
Eliminate Food Waste
20 Ideas for Make-Ahead Meals
Foods I Prepped For The Week, I

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Foods I Prepped Ahead This Week

This is a case of why don’t I do this more often? Prepping foods for the week on the weekend makes perfect sense, but it’s also somewhat time consuming. However, whenever I expend the extra effort, I’m so happy I did. I thought I’d share a few of the foods I made ahead for our week (and to stock our freezer with) because it feels amazing to have hot food on the table with no mess to clean up.

The key with making foods ahead of time is making them simple. I use the slow cooker a lot, which I’ve written about extensively in the past. I also favor foods that need to rise, soak, or otherwise require little attention from me.

Here’s some of what I made this weekend.

BAGELS

So, I wrote about my bagel-making process yesterday. No, it’s not the most automatic thing, but if you can crank out a few batches at once, you’ll have quick grab-and-go bagels in your freezer for a fraction of the price you’d get them at the store or bakery. I made two batches to add to our upright freezer this weekend. Nom.

WHEAT BERRIES

I started cooking wheat berries in our slow cooker a couple months ago because it’s so darned easy. Just toss in 3 cups of wheat berries with 7.5 cups of water. Cook on high for 5 hours, stirring every now and again. This makes 3 quart-sized bags. I keep one in the fridge and freeze the other two (after they’ve cooled completely) for making quick salads and sides. You can even toss them in veggie burgers.

SMOOTHIE CUBES

I’m going to write more about smoothie cubes on Writing Chapter Three  since they’re usually for Ada. I basically blend up whatever fruit we have on hand at the end of the week (this time it was bananas, blueberries, and strawberries) with whatever yogurt is still left in the tub and/or milk (almond, cow’s, etc.). I also added some frozen broccoli to this mix. Blend. Then I freeze the smoothie into cubes and pop out a few to thaw for quick weekday drinking.

HUMMUS

Friday night I usually throw dry beans into containers to soak so I can cook them on Saturday or Sunday (sometimes I let them soak two days -- I just chance the water to keep it fresh). This time around I soaked some garbanzos, cooked them, and then made a garlic hummus -- using tahini and water for moisture -- with a nice dose of smoked paprika.

VEGGIE BURGERS

The other container of beans was a mixed bag of white, black, and pinto. I think I soaked three cups in all, which yielded much more. I then made 2 large batches of my Bulk Veggie Burgers recipe. After shaping them into patties, I just put them on a cookie sheet, freeze, and then place in freezer bags. Once you get the hang of this recipe, it’s easy to toss in whatever you have on hand. This time around, I used some salsa, a little leftover cheese, carrots, onions, oats, sunflower kernels, and spices.

STEEL CUT OATS

Love this slow cooker recipe for pumpkin pie oats -- and I make it often. Just put 2 cups of steel cut oats in with 6 cups of water and 3 cups of milk (we used cashew milk for fun this time). Then add a can of pumpkin puree or the same amount (around 1.5 cups) of applesauce. Some cinnamon and spice and maybe some vanilla extract if you have it. Then cook on low for around 8 hours or until oats have absorbed the moisture and are soft. Store in your fridge and enjoy for the whole week with different toppings!

What are your favorite food prep recipes?

// MORE PREP TIPS

Stock up on frozen veggies 
Buy greens and actually USE them 
Create simple, go-to meals
Learn to love alternatives
Prep, Make, and Store
Add In: Convenience to your advantage
Eliminate Food Waste
20 Ideas for Make-Ahead Meals

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Slow Cooker: Yellow Split Pea Soup

It's crock pot season again! I'm so excited to pull my favorite appliance out from its hiding place and start using it to make anything from my old favorites, like Apple + Pumpkin Spice Stew, to new recipes like this one. (Don't forget to check out my 10 Tips for Slow Cooker Perfection!)

Have you tried yellow split peas? There's not much difference between the green and yellow varieties, though yellow is the dominant of the bunch. Split peas are great for vegetarians, as they are both low in fat and high in protein. They also contain quite a bit of fiber, which we all need -- that's for sure.

YELLOW SPLIT PEA SOUP
Made easy in your slow cooker!

What you'll need . . .

• 1-1/2 cups yellow split peas (dry)*
• 1/2 cup bell peppers, chopped
• 1-1/2 cups tomatillos, chopped
• 2 large stalks of celery, chopped
• 2 large carrots, chopped
• 2 large cloves of garlic, chopped
• 5 cups water
• 1 can light coconut milk
• 1 tablespoon curry powder
• salt and pepper to taste

* You can use other varieties of split peas in this recipe with no problem.

Method . . .

1. Place all ingredients -- except curry powder, salt, and pepper -- in your crock pot and stir in the liquids last. You may wish to add another cup of water to fill to the top.
2. Cook for 4-6 hours on high, until split peas have softened considerably and become mushy.
3. Then in the last hour or so of cooking, add in the curry powder and season with he salt and pepper to taste.
4. Serve with crusty sourdough bread. 

My most recent loaf turned out beautifully. I'll write more about it soon! Basically, it shouldn't have worked . . . but it did. And I was ever-so thankful. I'll also be sure to share some thoughts on why the sourdough method I followed this time around feels kind of wasteful.

What's your favorite slow cooker recipe?

Here are more to try:

• Basic Crock Pot Veggie Stew
• Miso Split Pea Soup
• Rainbow Veggie Stew
• Black Eyed Pea Stew
• Apple + Pumpkin Spice Stew
• Chili Style Soup
• Easy Crock Pot Applesauce
• Slow Cooker Indian Curry

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Slow Cooker Cheesy Potato Soup

Thanks for all your enthusiasm about my Aldi posts. I'm feeling really good about finding a less expensive food source for my family. One of the most requested additions to this series has been recipes -- so I thought I'd start posting some of the foods I'm making that use Aldi ingredients entirely.

I make at least two soups/stews a week in the crock pot. One is usually a crazy mix of whatever veggies and beans we have left over. I make it before heading to the grocery store + it helps me get a handle on exactly what I need to put on my list that week. The other is usually something a little more creative or experimental.

Like this lightened-up Cheesy Potato Soup!

CHEESY POTATO SOUP
a lighter, veggie-filled option for this old favorite

What you'll need . . .

• 3-4 large potatoes (sweet potatoes would work, too!), peeled + cubed
• 1 onion, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 10-12 white mushrooms, chopped + stems removed
• 8 ounces cheese of choice, cubed -- I used mostly Colby-Jack
• 1 cup nonfat Greek yogurt
• 1-1/2 cups almond milk (or substitute)
• 4-5 cups water, whatever fills up the pot
• Salt and black pepper to taste
• I also think smoked paprika would taste great!

Method . . .

1. Toss all solid ingredients in your crock pot and then pour in the Greek yogurt, almond milk, water, and spices.
2. Mix to incorporate everything fully, then set on HIGH for about 4 hours. Soup is "done" when potatoes are softened. 
3. Simply let cool a bit and then transfer into your blender (we use a our Ninja) and blend until smooth.

And after you blend . . .


A crockpot full of this soup is enough for a hearty lunch-side for two people all week or at least several good-sized dinners. I love sneaking in extra veggies for both flavor and nutrition -- all on the cheap. To read more of my Aldi posts (which are totally #notsponsored), click here.

I'll be back next week with our favorite Aldi meal -- loaded quesadillas. Don't forget to check out my Whole Wheat Naan recipe + cooking video. And if you have kids, today I wrote some tips for how I keep up with Ada.

HAPPY FRIDAY!

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Miso Split Pea Soup

This Miso + Split Pea Soup is my favorite crock pot creation so far this year. It's incredible how those hard, dry split peas magically turn to this delicious, mushy goodness after only a few hours in the slow cooker. I opted to try a twist on this traditional soup, and the flavors go together like, well, peas and carrots!

See what I mean?

This soup is great as a side cup with lunch or as a hearty bowl for dinner. We made some tasty olive oil biscuits for the side, and I'll be sharing that recipe with you guys tomorrow.

But now? SOUP!


MISO SPLIT PEA SOUP (VEGAN)
simmer in your slow cooker!

What you'll need . . . 

• 5 cups low sodium vegetable broth
• 4-5 cups water (whatever fills your pot)
• 4 cups dried split peas, rinsed
• 1 cup chopped carrots 
• 2 cloves garlic, minced
• 1 large onion, chopped
• 3-4 tablespoons white miso paste
• 3 tablespoons coconut oil
• salt + pepper to taste

Method . . .

1. Chop your onion, carrots, garlic and toss into the pot. Toss in the coconut oil and miso paste and mix until well coated.
2. Put the rest of your ingredients in the slow cooker, pouring the liquid on last.
3. Turn on HIGH for 4 to 6 hours, mixing periodically. Season to taste.
4. Let cool before serving.

Then one day I got more adventurous and fried up an egg in some sesame oil and put it in the soup with a splash of soy sauce. Definitely recommend this combination, especially if you're looking for some added protein in your diet! I think you can top most anything with an egg and it turns out fine -- especially savory waffles.

Happy Monday, guys.

And don't forget to enter our Taste of Nature snack bar #giveaway!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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10 Steps for Slow Cooker Perfection

I make a soup or stew in our crock pot at least once a week. Yet, we don't have a lot of crock pot-specific recipes here on the blog. That's because I usually toss in whatever is available at the time and season accordingly. I thought I'd share some tips with you for creating a delicious result from this seemingly sloppy way of cooking.

Recipe independence is really your best weapon in the kitchen. It allows you to use your ingredients up without having a specific plan. It encourages you to eat a more varied diet and not shy away from foreign foods. In other words, it makes healthy eating more automatic.

Heck, it makes cooking more enjoyable and satisfying -- empowering -- too.

10 STEPS TO SLOW COOKER PERFECTION
Follow these steps and create your own tasty crock pot creations!

// 1: Use (32 ounces) of low sodium vegetable broth as a base.

• adds fuller flavor
• adds nutrition
• regulates salt (if you don't add more!)

// 2: Add puree or other base enhancer.

• canned tomatoes chopped, whole, or even sauce
• pumpkin, squash, or other veggie purees
• miso paste, curry paste, coconut milk, roux, even tahini!

// 3: Toss in at least one or two cans of (rinsed) beans for protein.

• kidney beans
• chickpeas
• black beans
• black-eyed peas
• canelli beans 
• lima beans
• edamame
• pinto beans

// 4: Use 1/2 to 1 full cup of a grain or grain-like filler.

• white or brown rice
• quinoa of all colors
• couscous -- my favorite is Israeli
• wheat berries  
• bulgur wheat
• dry lentils

// 5: Chop veggies small or use canned/frozen + 2-4 cups, 1 each, depending. 

• carrots
• celery
• potatoes or sweet potatoes
• broccoli
• kohlrabi
• zucchini or summer squash
• onions + garlic
• kale or other chopped greens
• bell peppers
• parsnips
• butternut or acorn squash, etc.
• corn
• peas
• green beans

// 6: Add a tablespoon or two of oil for healthy fat.

• Olive oil for mild flavor.
• Chili oil for some spice.
• Sesame, truffle, walnut, etc. oil for complex, exotic taste.

// 7: Pinch in salt and pepper for basic seasoning.

• Don't forget salt is in the stock you already added, if you're regulating.
• You can always add more, not take away.

// 8: Scoop other seasonings in 1 teaspoon at a time. 

• Oregano
• Smoked paprika
• Curry powder
• Cayenne pepper (start 1/4 teaspoon at a time!)
• Saffron
• Fenugreek
• Dried basil
• Rosemary
• Thyme
• Turmeric 
• Red pepper flakes
• Ginger
• Cinnamon

// 9: Add water (if necessary) + stir until the mixture reaches the top.

• Evaluate your liquid to veggies ratio. 
• More liquid, soupier soup.
• Less, more like stew.
• Don't forget items like rice will absorb liquid.
• You can remove veggies/add liquid if ratio doesn't please you.

// 10: After cooking for several hours on high, I season again -- to taste. 


While writing this post, I tested these tips and slow simmered a delicious soup, including the following ingredients:

• 32 ounces veggie broth
• 28 ounce can whole tomatoes + juice
• Black beans
• Chopped carrots
• Chopped celery
• Israeli couscous
• Olive oil
• Water to fill the pot
• Salt + pepper
• Paprika, cayenne, and basil

Not ready to go it on your own? Take it slow. The worst that can happen is you eat lots of veggies that aren't seasoned perfectly. Plus, with mistakes comes learning. Just try again!

Here are more slow cooker recipes:

• Basic Crock Pot Veggie Stew
• Rainbow Veggie Stew
• Black Eyed Pea Stew
• Apple + Pumpkin Spice Stew
• Chili Style Soup
• Easy Crock Pot Applesauce
• Slow Cooker Indian Curry

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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