2020 Theme: Slow Cooking

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

1. Cube a baked potato (sweet, white, russet, etc.) or two or more.
2. In a frying pan at medium heat add butter or oil and sprinkle in some spices. Today I used oregano, garlic, and smoked paprika.
3. Add in the cubed baked potato.
4. Saute until the baked potato is warm and a little crispy around the edges.
5. Enjoy!

Spatchcock Chicken

1. The linked recipe works great. Rather than using butter, I have drizzled oil over the chicken and sprinkled some spices.
2. 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

1. 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.
2. 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.
3. 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.
4. In an oven safe dish/tray, drizzle oil over the veggies and mix. If you want, sprinkle some spices.
5. 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.

Enjoy!