I am sorry I have been away for so long! I have been busy. Very Busy. Some may know and some may not, but I am a grad student finishing up my thesis in the next 2 months and I barely have time to breathe never mind cook!
So I am hoping to squeeze in a few things between now and my final thesis deadline in late January but forgive me if I am a little slow about posting. Now as I head into the holidays I am going to have even more things to juggle!
These busy days call for the helping hand of the slow-cooker. There is nothing better than dumping a few things in and hours later having a meal waiting for you. My latest creation was inspired by the cold night and the fact that I happened to have potatoes on hand.
I put scrubbed, chopped to bite size potatoes into the slow-cooker with a couple of tablespoons of butter and 1 smallish-medium onion chopped small. I opened a can of creamed corm and a can of niblet corn and added that. Next a can of low sodium broth, a dash of ground nutmeg, dash of garlic powder and plenty of salt and pepper. I also happened to have a small ham steak in the fridge so that got chopped and added too, but you could leave out for a vegetarian version. I let the whole thing cook on low for 8-10 hours till potatoes were tender. (consult your crock pot directions for times/settings as you may want to do high for a shorter time) At this point I took out my immersion blender and gave the mix a quick couple of pulses just to “thicken it up” with the blended potatoes etc. I added about a cup of half and half, adjusted for salt and pepper and served!
It came out delicious, couldn’t have been easier and sustained me and my husband for several servings each while I march onward towards my academic goals!