So, food posts aren’t really my thing. I like to cook, I like to eat, but I usually go for more utilitarian, quick-cooking stuff than fancy, and it’s not super-fun to write about. I work weird hours (11-8, more or less) and, since I take public transit, often don’t get home until after 9, when I’m famished and need something quick and easy to make – or something from the slow cooker, which is a lifesaver now that The Man is working second shift.
This dish from Rebecca at Tasty Kitchen is NOT fancy, but it’s probably the second best thing I’ve made in my slow cooker. (The best was beef burgundy from America’s Test Kitchen, and it was MUCH more of a pain in the ass. But it made huge amounts of food, so at least it worked out okay.)
I modified her recipe a bit – used fat-free yogurt instead of full fat (though I think that I’d probably alter that if I made it again) and fat-free half-and-half (which worked fine in place of cream, as far as I could tell). I served it with fresh-from-the-Indian-restaurant naan instead of rice because I was too hungry to wait for the rice to cook, but it was amazing all the same. Rich, creamy, and comforting. I can’t say enough good things about how easy and delicious this dish was. I’ll definitely be putting it into a regular rotation.
I’ve been working hard and seeing results. I finally ran 4 miles! And fairly quickly, so I felt really good. Today’s two miles were tough because I think I wore myself out a bit, but I’m fine with that. Tomorrow I’m swimming, Friday I’m running short and lifting, and then I’ll tackle five miles over the weekend. Once I’m there, I think I’ll be well on my way to the Cherry Blossom 10 Miler and the Indy Mini!