Food easy-exotic-by-padma-lakshmi-MINE

Published on February 9th, 2013 | by DearFashionista

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Slow Cooker for the ‘slow’ Cook

Look at the shiny new toy in my kitchen…..oooh-la-la-la-lah! ʘ‿ʘ

After salivating over this slow cooker for awhile now, I finally purchased it! I’m now ready for some really slow cooking ᕙ(⇀‸↼)ᕗ

Introducing the ‘Easy Exotic Slow Cooker’ by Padma Lakshmi,  host of the ‘Top Chef’ series on BravoTV.

First off, it was a steal on HSN for $49.95. I bought it knowing that HSN provides a shipping label for returns, just in case!

I’ve bought & returned many slow cookers for 4 times as much the price of this cooker.  In the worst case, I once waited 4 hours to realize it wasn’t cooking the food; the whole time, I told myself that it’ll all come together in the end! ⊙﹏⊙

So, here’s why I really like it this slow cooker:

  • It’s a statement counter-top piece, very pretty & ‘exotic’, as the name suggests. Offered in 2 colors – black & red.
  • The ceramic pot is very versatile – it goes from the stove-top to the cooker, if sautéing or braising is needed.
  • The glass lid helps monitor the meal without releasing the heat.
  • The cooker comes with a 12-hour timer with 6 hours of warm & 3 levels of heat.
  • The power cord is too short – but I believe there is a reason for it. Because of the extended unsupervised high temperature cooking, it may be a fire hazard to have a power cord that dangles or pools around the cooker!

 

This slow cooker simply works great & is the biggest bang for your buck!

 

To help you get started, here’s a recipe!

spicy-lentil-soupSpicy Lentil & ‘Sausage’ Soup (Carrabba’s-inspired)

Ingredients for 100% vegetarian:

2 cups Boca veggie crumbles (made with soy protein in lieu of sausage)
2 cups dry lentils
1 large red onion, chopped

1 large carrots, julienned
¼ cup peas
8 cups water
4 garlic cloves, minced
2 tbsp Gourmet Garden Italian Herbs or chopped mix of basil, oregano, parsley & thyme

1 tbsp fennel seeds
olive oil
red pepper flakes & salt, to taste

Directions:

Heat olive oil in the pan. Toast fennel seeds & add the garlic, onions & the vegetables. Cook until the vegetables are tender. In the slow cooker pot combine the lentils, crumbles and the veggies.

Slow cook for 2 hours on high or 4 hours on low until lentils are tender, adding water if necessary.

You’re done when the aroma fills your entire house! ☜(ˆ▽ˆ)

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About the Author

a.k.a Devi. I’m a technologist, world traveler, lifestyle aficionado & aspiring fashion designer. Enjoy my commentary on pop-culture, social events, products & advice, by way of keeping up with the Jones’ errr, I meant the Kardarshians! (ˆ▽ˆ)



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