Every morning I eat oatmeal with fruit and yogurt. I make it in a PAN (I gave away my microwave). So on days when I am feeling ambitious about being lazy after work, while I am making breakfast I also make dinner. This fills the time while I am waiting on my water to boil and the oatmeal to cook. On other days I do the dishes.
First thing’s first, I outfit a small (bowl sized) sauce pan with ~2 cups water and a handful of raisins and put it on the burner on high. While that is working on boiling, get out your giant crock pot and throw in a bag full of beans, 8+ cups of water, some baking soda and flavoring (for us it is soy chorizo). Turn it on to high. You may be thinking baking soda, why? If you’re like me you don’t always plan ahead and if you haven’t soaked the beans overnight, adding baking soda seems to help with digestion, at least for us.
Keep half an eye on that boiling water, but in the mean time I get out a sauce pan, put it on the stove, douse it with olive oil, chop up an onion, turn the burner on to somewhere in the middle and slide the onion into the pan.
Now your other pot is probably boiling, so turn it down to a little above a simmer and add 2/3 cup oatmeal… and start chopping celery, peppers and garlic (in that order) and adding them to the saute’ pan as you go.
As you can see, once my veggies are chopped and in the pan the oatmeal is well over half way done. If it finishes before I finish sauteing veggies, I turn off the burner, take the pan off the hot stove, and set it somewhere to cool (probiotics found in yogurt don’t like to be cooked).
Continuing to saute the veggie medley…what I am looking for here is a glazing on the bottom of the pan and a slight browning (caramelization) of the onions. Once I have a nice brown going, I can turn off the burner and scrape the flavor into my crock pot. Wait! Don’t clean that pan yet, deglazing is next. Put a small amount of water into the pan and scrape the bottom with your spoon until the brown stuff comes off (this also makes cleaning the pan easier later). Add that brown water into your crock pot.
Dinner is finished! Well at least the part where I’m making it, there is still the part where we enjoy eating it later… And now my oatmeal has cooled off and I can add my yogurt without threat of slaying the probiotics.
I then have time to blog before turning my crockpot down to low and heading to work for the next 8 hours while my dinner finishes itself. I will throw in some of the more fragile veggies when I get home from work (kale, spinach, etc) so they don’t get overcooked. Remember, everyone’s crock pot is different, so settings may vary (some of the nicest ones have timers). If you leave your beans on high all day they will be squishy (we do this when we make refried beans for burritoes). NEVER leave your crock pot on the warm setting all day, this can burn out the unit.
Recipe for Soyrizo and Kale soup
1 large onion chopped
2 stalks celery chopped
1 jalapeno chopped, remove seeds if you don’t like it hot
4 cloves of garlic smashed
1/4 of a soy chorizo (I use Frieda’s, gluten free and non-GMO)
1 lb of White Kidney beans
8+ cups of water
optional 1 Tbs Baking soda (if your beans aren’t pre-soaked)
As much kale as you can fit in the pot
Saute’ veggies, deglaze pan, put everything except the kale in a crock pot with some salt and pepper. Cook on low til the beans are done. Add kale, wait 5 minutes and enjoy!
I cooked mine for 8 hrs, and the beans were squishy (the price of being lazy and away at work), but it got the Steve seal of approval for taste. We added a dollop of fat free plain Stonyfield organic yogurt because it was spicy hot. Delicious!