I’m watching the kids for ~10 hours a day this whole week because they’re off until summer school starts next week. To fill in holes between play dates and exploring activities, we spend our time:
Eating at Toma.
Cheese quesadillas and Horchata for the kids, Chile Colorado burrito for me.
Picking out cupcakes at Susiecakes
My kid’s family and their good friends invited another nanny friend and I to accompany them for dinner. We ate at a nice Pakistani restaurant, Aslam’s Rasoi, on Valencia St. Asif, the son of the owner, was so great with the kids. He brought them to the back to help make Naan (proper noun?) for the table.
It was actually really cool to see the process of making the bread! They stick them to the sides of the clay ovens.
The finished product, courtesy of a four and five year old.
The food was amazing. The moms ordered everything for us, family style. I was preoccupied with the kids, so I only managed to take a picture of the tandoori chicken
and my plate, which consisted of Saag Paneer (spinach and farmer’s cheese) and Chana Masala (garbanzo beans). My plate might look a little empty, but rest assured, I had seconds and thirds. 🙂
Since I’m away from the house for such long periods of time, I knew that I was going to have to bring out the old crockpot to help me make dinner. With that, I’ll leave you with this week’s recipe. Easy, flavorful and most importantly, on my side with time.
Herb Chicken Crockpot
Prep Time: 15 Minutes
Cook Time: 6 Hours
Serves: 2-3 (five drumsticks)
- 5 Chicken Drumsticks
- Bag of Tri-Colored Potatoes, whole
- 10 Crimini Mushrooms, whole
- 4 Carrots, chopped
- 1/2 Yellow Onion, sliced thick
- Seasoning of choice (herbs de provence, oregano, thyme, parsley, cumin)
- 1/3 Cup White Wine
- Olive Oil
- Salt and pepper
- Big ziploc bag
1. Pour olive oil in a ziplock bag and a heaping of all the herbs you would like (I used herbs de provence, oregano, thyme, parsley, cumin) with the chicken drumsticks inside. Zip the bag and mix until all the chicken are evenly distributed with herbs. (Forgot to take a picture).
2. Wash the potatoes and mushrooms, chop the carrots to around 1 inch and slice the onions roughly. Layer the crockpot with potatoes first, then carrots, mushrooms and onion.
3. Transfer the chicken into a cooking pan and cook only until all sides are browned for 3-4 minutes. Salt and pepper generously.
4. Put the browned chicken on top of the bed of vegetables in the crockpot. Place sliced garlic on top. Pour 1/3 cup of white wine, or water. Put the crockpot on low for six hours.
5. Discuss philosophy with a stranger, run errands or go window-shopping. Come back, and enjoy your herb crusted chicken! Serve on a bed of sautéed spinach and garlic if you’re feeling fancy.
***Please remember that the crockpot works off steam, so it really dilute any flavor that’s in there. Kick up the herbs, salt and pepper for a really delicious taste. If things are coming a little bland at the end, a little salt and pepper or extra herbs really help out (especially with the vegetables).
What’s your favorite crock-pot recipe (please link)? Moms, what creative activities do your kids enjoy doing?