I go in spurts and sputters cuisine-wise. I can go for a stretch and make lots of Tex-Mex style food. Then I'm all about salads. Talk to me in a week and I'm making soup 3 times a week. Right now I'm into curry. I made one of those Campbell's Slow Cooker sauces, Moroccan Spiced Stew with Green Olives and Lemon. WOW! It's made with chicken. I used chicken breast and served it over tri-colored couscous. I love crockpot cooking, especially in the summer. I live in a very old house and we cool it with a couple of window air conditioners. So a quick Moroccan Stew in the crock is easy summer eatin' AND it was a big hit with the family. I do need to develop a 'from-scratch' version of this stew, but in the meantime, it will do. The good part is that it got me started on curry-flavored foods. I make a quick and yummy coleslaw with cranberries and cashews that seemed just the right accompaniment for curry spice. And, boy, was it ever! I hope you'll give it a try. It takes the everyday coleslaw and knocks it into a whole different league. I'm drooling now, just writing about it. (And p.s. if you're in a real hurry, you could make this with the pre-shredded coleslaw mix in a bag! Super easier for those last minute picnics and potlucks!)
Curried Cranshew Coleslaw
1 small head of cabbage, chopped or shredded
1 cup dried cranberries (Craisins)
1 cup roasted and unsalted cashews
1 T. curry powder
1/2 c. Jimmy's Cole Slaw Dressing (this is the best refrigerated dressing where I live)
Put the cabbage in a bowl, stir in the Craisins and cashews. Combine the slaw dressing with the curry powder and stir into the cabbage. Chill for a bit and serve.