Winter Wednesdays Vol. 12

Something about early March feels so good. It always feels like the beginning of the real new year is starting up right now. I’ll take ten fake springs, the garbage beneath the melting snow, I don’t care, just give me a long March.

BAKING/COOKING

Made this (no) butter chicken in our slow cooker and it remains fantastic. Also made these air fried carrots that 100% tasted like french fries. That sounds like eating disorder talk, but I promise you they’re so good.

CRAVING

I am firmly in the camp that Carbone is overpriced and overrated, so I found this recipe for their meatballs and I’m excited to make it at home this week. $30 for a meatball is a criminal offense and Mamdani should get on this.

DRINKING

I know that pistachio is everywhere right now, but this pistachio latte sounds incredible.

EATING

The gorgeous coffee toffee cookie at Levain is back (and leaving soon).

EXPERIENCING

Nathan and I saw Dog Day Afternoon on Broadway with Jon Bernthal and Ebon Moss-Bachrach last night and it was ridiculously good. Jon Bernthal is untouachable as an actor. They gave out free hats, buttons and coffee cups (I’m assuming because it’s the first week of previews), which was also great.

You can read the full post here.

Slow Cooker Butter Chicken Recipe

 I am constantly forgetting about the existence of Indian food. I love it, but I guess since there aren't any Indian restaurants in my neighborhood, it's easy to forget. 

And keep in mind - butter chicken isn't even in my top three things that I like to order. But this butter chicken? Get the hell out of here.

I know I won't shut up about you getting a slow cooker, I'm sorry. But whether you cook a lot (oh man, you need one in that case) or you never really cook at all (ugh, you especially need to get one because it'll make you want to cook all the time) - this is one of the best chicken recipes I've ever had.

Easy Healthier Crockpot Butter Chicken

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours

Serving Size: 4

Ingredients

1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter (butter is totally optional, I opt to use none since I really don't think it makes a difference, taste-wise)
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons curry powder
2 teaspoons curry paste
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk
1/2 cup fat-free greek yogurt
1/4 cup half and half
cooked white/brown rice, for serving (I used brown rice 'cause it makes me feel better about my choices.)
Fresh homemade Naan, for scooping (homemade? I don't think so. I bought whole wheat pizza crust instead.)
 
Instructions

"In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan."

Original recipe found at Half Baked Harvest.