No. 1 : Quick Recipe
Slow Cooker Warm Spiced Cauliflower and Sweet Potatoes
- 1 TB Cumin Seeds
- ½ Cup Chopped Red Onion
- 1 Large Red Jalapeno, chopped
- 2 TB Olive Oil
- 3 Cloves Grated Garlic
- 1 TB Grated Ginger
- 1 Head Cauliflower (2 Bags Florets)
- 2 Cups Chopped Sweet Potatoes
- 1 TB Ancho or Chipotle Chile Powder
- 1 TB Garam Masala
- 1 Tsp Turmeric
- 1 Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- ½ Cup Chopped Cilantro, for Garnish
- Brown Basmati Rice or Quinoa or other ancient grain for serving
In a large dry skillet, toast the cumin seeds until fragrant. Remove and place in the crockpot. Sauté the onion and jalapeno together in the pan with the olive oil, until just golden. Add in the ginger and garlic and cook and stir about 1 minute or until fragrant.
Add the cooked ingredients and the remainder of the ingredients except the garnish, to the slow cooker. Stir well. Cook on low for 6 – 7 hours or on high for 3 – 4 hours, When finished garnish with cilantro and serve over brown basmati rice or quinoa if desired.
No. 2 : Kitchen SCOOP
Browning Adds Flavor If you have time, browning ingredients adds flavor to your finished slow cooker dish. Simply sauté meat or vegetables in a large skillet with a little olive oil until the pieces are lightly browned on all sides. This can also be done ahead of time—just refrigerate your ingredients until you’re ready to slow cook.
No. 3 : Clever Idea
Of course! You can use your Instant Pot for this easy veggie recipe. Use the sauté feature and then select slow cook for the duration of the cooking. Slow cooking creates a tender texture without breaking apart the cauliflower florets.
No. 4 : CHEERS
Rich golden color, honey and apricots and a full mouth “feel” make this a perfect pairing for spicy Indian food. When you enjoy this wine you’ll be drinking “Gewurtz” from its homeland – the Alsace region is its historical home and still today grows the most of this spicy, aromatic grape. You can also find some good examples from California, Oregon and Washington State.