Tonight’s dinner….

I wanted to give an evaluation on tonight’s dinner ….. tonight I made the Crockpot Thai Curry recipe from A Year of Crockpotting and wanted to share our family’s opinions on the dish.

First of all, changes that I made…… these were minimal this time around (and Serina, if you are reading this…I know, amazing! I didn’t make any major changes)

I substituted 1 small acorn squash for the sweet potato because I had acorn squash in the fridge from my CSA and I didn’t have any sweet potatoes (they aren’t in season here where I live, and I’m trying really really hard to stick to locally grown, in season produce). And I didn’t have any red bell peppers, so I did two green peppers. Other than that, I didn’t substitute anything. Now because Stephanie didn’t have the ginger in the list of ingredients, I forgot to put it into the dish also, so don’t forget it because I really think it would add to the richness of this dish. The other thing that was a minor change was I didn’t have chicken thighs, I had boneless/skinless breasts, so that’s what I used.

Ok, now onto our evaluations…..

in my 7 quart crockpot, having started with frozen chicken breasts and following all of the instructions exactly, this cooked on HIGH for 4 hours and was good. Like I normally find with cooking chicken breasts in the crockpot that they got kind of dry. So next time I will definitely plan on doing thighs.

The quotes from my family when I asked if they liked this dish were….”Yes, I loved it!”…pretty much unanimously. r found it a little too spicy, but she has a young palate, with fresh new tastebuds…..the rest of the family didn’t think it too spicy. When I asked if they wanted me to make it again, again it was unanimous “yes’s”….in fact r answered “yes, yes, a million times yes!”

When I served it, I served it over buckwheat soba because I was out of rice….5 out of the 6 family members said they would have liked it better over rice than the noodles. So next time I will serve it over brown basmati or brown jasmine rice.

The only thing that I will do differently with this recipe next time is to increase the veggies, use thighs instead of breasts, and to make sure I include the ginger (I’m actually going to highlight that on the recipe so that I don’t forget next time).

Overall I would give this recipe a 9 out of 10 rating. VERY VERY good! And a definite repeat recipe! Great job Stephanie (and Rachael Ray kitchen chefs!)…..this is definitely a winner! Thanks!

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2 Responses to Tonight’s dinner….

  1. Thank you for writing this up! I’m glad that you liked it. I’m so sorry about the ginger… we don’t care for it much, at all.

    I’m so happy that you are getting good use out of your crocks!

  2. Grandma Carol says:

    I like the new look of your blog.
    Recipes are interesting….
    Kids have really grown since I’ve seen them.

    Twins are at Camp Sugar Pine this week…D is going to Michigan with us in a few days…will be gone for a couple of weeks.

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