Thursday, November 15, 2007

Again with no Oven...



So, we are again without an oven and this time, a stovetop. This leaves me to rely on a crockpot. One week and counting. I have made chili, white chili, soups and now Thai chicken soup.

Crock pots or slow cookers are fantastic. They make meals all by themselves, just dump your ingredients and go...

OK, the reality is that you have to be very organized to use a crockpot. Most things take a minimum of 6 hours. I have a large crockpot that requires 8 hours minimum. When I am organized and planned, the crockpot is a lifesaver and I love it.

Thai Chicken Soup

2 or so chicken breasts, cut into tiny pieces

4 cups chicken broth

2 peeled carrots, cut in coins

1 chopped medium onion

2 T grated gingerroot

3 cloves garlic, crushed

1 bunch green onions, washed, rewashed and chopped

1 (15 oz) can lite coconut milk

1 red pepper, chopped

1 T red pepper flakes

2 T lemon juice

3/4 cup instant rice

Add HOT chicken broth to crockpot. I heat mine till boiling then add to the crockpot. (This is essential for cooking the chicken.) Then add the chicken, the chopped onion, garlic, ginger and carrots. This is very fragrant. Cook on high for 4-6 hours or on low for 6-8 hours.

One half hour before serving add coconut milk, green onion, lemon juice, bell pepper and rice.

Serve.

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