Thankfully that I picked Slow to be my 2020 theme. Not sure how my mind develops these ideas but I am grateful that this idea came to me and I accepted this idea. Maybe it’s like the Big Magic that Elizabeth Gilbert wrote about. Today I am here to writ about slow cooking. When I say slow cooking, I don’t mean just using a crock pot/slow cooker, I mean simple, tasty, and limited ingredients. It’s all about using stuff you already have at home most days.
Baked Potato Redo
- Cube a baked potato (sweet, white, russet, etc.) or two or more.
- In a frying pan at medium heat add butter or oil and sprinkle in some spices. Today I used oregano, garlic, and smoked paprika.
- Add in the cubed baked potato.
- Saute until the baked potato is warm and a little crispy around the edges.
- The linked recipe works great. Rather than using butter, I have drizzled oil over the chicken and sprinkled some spices.
- After cooking it for 45 minutes, if the chicken is not cooked I turn our oven to convection for another 15 minutes. Adds a nice crisp to the skin.
Roasted Frozen Veggies
- You can certainly roast frozen veggies. Sometimes it is easier just to keep frozen veggies and other times is is far less expense compared to fresh.
- Take your frozen veggies and let them defrost in the fridge or on your counter top. I found that broccoli, carrots, cauliflower, and Brussels sprouts work best.
- Turn your oven to 300 to 400 degrees. Lower the temperature, the longer it takes to roast. At 350, it takes about 75 minutes to roast in my oven.
- In an oven safe dish/tray, drizzle oil over the veggies and mix. If you want, sprinkle some spices.
- Roast until you see parts of the veggie to turn a dark brown. Depending on the temperature, you might want to mix up the veggies mid roasting.