I was able to do a layout yesterday while Gracie was taking her nap. I can't even explain how wonderful it felt to be creating again. I sure to miss it! It is such a stress-reliever for me! So anyway, here is what I got done. The idea for this one was highly influenced by a layout I saw in the latest issue of Creating Keepsakes magazine. I just love the idea of using punched circles to create a scalloped border. I used a 1-inch circle punch to create the border for this layout.
Friday, July 24, 2009
Yum! Here's what we had for dinner last night. We just love curry. I must admit that I went many, many years thinking that I did like it, but it's because I was totally going on its smell from an old McCormick jar of curry spice. Oh, I was so wrong! All of those wasted years that I could have been eating curry! lol I had my first curry at an Indian restaurant in Lincoln. It was our anniversary and we decided to be adventurous and eat a type of food that we hadn't ever had before. I am so glad we did that, because now we are both totally hooked on curries and Indian food. It is so wonderful!
Here is a great and super easy recipe for vegetable curry. It comes from a great book called, "Fresh from the Vegetarian slow Cooker" by Robin Robertson. The only addition that I have made to this recipe is adding the sliced zucchini. Next time, I might add some broccoli florets instead of the zucchini, just to give that a try. Enjoy!
Crock Pot Vegetable Curry-
1 tablespoon peanut oil
2 large carrots, sliced on a diagonal
1 medium-size yellow onion, chopped
3 garlic cloves, minced
2 tablespoons good-quality curry powder (I use Spice Islands)
1 teaspoon gruond coriander
1/4 teaspoon cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1-inch pieces (I just use frozen choppd green beans)
15.5 ounce can chickpeas, drained and rinsed (sometimes I use these, sometimes I don't!)
14.5 ounce can diced tomatoes
2 cupes vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.
2. Transfer the vegetable mixture to a 3 1/2-4 quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes. Pour the stock into your empty skillet and scrape off all of that spicy goodness from the bottom of the pan. You don't want to waste that good flavor! Pour the stock into the crock pot. Cover and cook on LOW for 6-8 hours.
3. Just before serving, stir in the peas and coconut milk and season with salt to taste.
Serve over hot cooked rice! YUM!!!!!
Leftovers are awesome the next day.....I'm eating a big bowl of it right now!