Tonight’s use-it-up dinner was fajitas with tortillas and a side of beans & rice.
Because, this was the weekend before Caroline’s wedding (which means I need to write a speech!),
the weekend before the new end-of-the-year schedule begins and marathon teaching starts (no more fun projects during planning),
the weekend of the Warrior Dash race,
the weekend to pack (for the wedding),
the weekend we got a new kitten (smitten for this kitten!),
the weekend of the Coach’s baseball game (go Grasshoppers!),
and a weekend to finish a project (more on this later).
I grabbed it as fast as I could, looking frantically for its pair. Eric, my voice of reason, said, “I’m sure they have the mate in the back.” Sure enough.
So, with a few baby clothing items, a pair of Coach Espadrilles, and a pair of men’s Polo jeans we were only out $30. Not a bad afternoon of thrift picking.
Dinner was easy, tasty, vegetarian, and ready! The curry was weak, but Greta was able to eat this meal no problem, so it was nice of us to keep it on the mild side for her sake.
Curried Vegetables & Rice
3 medium potatoes, cut into 1/2-inch chunks (3 cups)
4 medium carrots, cut into 1/4-inch slices (2 cups)
1 large red onion, cut into strips (1 cup)
1-1/4 cups apple juice
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamon
1 cup uncooked regular brown rice
1 12.3 oz package extra-firm tofu, drained and cut into 3/4-inch cubes
1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 cup frozen peas
1/3 cup golden raisins
1. In a 4-quart slow-cooker combine potatoes, carrots, red onion, apple juice, tapioca, curry powder, ginger, salt, and cardamon.
2. Cove; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
3. Cook rice according to package directions. We put the rice into the slow cooker and added 1-1/2 water with the veggies to make this a one-pot meal. This worked really well!
4. If using low-heat setting, turn to high-heat setting. Add tofu, zucchini, peas, and raisins to cooker. Cover and cook for 30 minutes more. Serve with chutney.
From Better Homes and Gardens Biggest Book of Slow Cooker Recipes, 2002.
Here’s a small sampling of photography from the weekend:
I finished this watercolor painting of Shiva and the Cosmic Dance of the Universe, before Easter. It was one I have been working on for a little while. I used a photo of a statue from a college text book as inspiration, Art of India. The painting was for some friends for the upcoming celebration of the birth of their second child.
The camera was not cooperating on Easter, and so my original shots were somehow lost. Just took these today. The saturated colors on this watercolor painting were especially fun to work with, I added the black outline for a a little punch.