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.