We had another reasonably quiet weekend, which is good as we have house guests next weekend, Kramer has finals coming up, and of course, plenty of Thanksgiving prep is just around the corner. I woke up yesterday with a very sore throat and it hasn’t gone away today, either. I’m hoping just one more day will do the trick because we have tickets to see The Violent Femmes on Thursday and I do not want to miss it! I’ve never seen them before, and Kramer hasn’t seen them in at least a decade, so I’m counting down the days until the show. On Friday night, Kramer and I went to a party then met up with some friends for drinks followed by a big bowl of ramen for dinner and a side of Japanese-style wings for dinner. We tried to go to a bar afterward, but Manhattan gets so crazy and packed the later it gets, so we decided that we’d had enough and headed home. We are not the kind of people that gives New York its city-that-never-sleeps reputation. On Saturday, Kramer and I woke up early, ordered in some omelets, and I did some recipe testing while Kramer did his homework. That night, we met up with some friends to see Kill Your Darlings at Nitehawk, which I absolutely loved. Way to go, Harry Potter – you made it. Kramer and I came home, had a little nightcap, then went to bed early. I woke up Sunday with the scratchiest throat and worst headache ever, but had a bit more recipe testing to get through, so I did that while we watched reruns of The Office, then ordered in Mexican for dinner so I could have some spicy soup and attempt to get over whatever it is that I have. I was obviously unsuccessful, but there are leftovers of my chilate de pollo in the fridge, so maybe one more serving of that will do the trick.
Hanging on the little porch of our hotel room.
Having the best time ever.
Kramer and the guys on a catamaran.
This is the most luxurious I have ever felt in my life.
One last mojito.
If it were up to me, I would have just left the skin on this acorn squash, but Kramer was vehemently opposed to the idea, so I peeled it.
I used red lentils, but you can use any color you like. Stir everything up and cook on high for 4-5 hours or low for 6-8 hours.
Taste, adjust seasonings to taste and serve.
Garnish with a sprinkle of sliced scallions.
- 1.5 pounds chicken breasts or thighs, cut into bite-sized pieces
- 2 sweet potatoes or regular potatoes, peeled and cubed
- 1 large acorn squash, peeled and cubed
- 1 onion, finely chopped
- 4 cloves of garlic, roughly chopped
- 2 cups lentils, rinsed and excess water shaken out
- 1 24-ounce can crushed tomatoes
- 2 tablespoons curry powder
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon chipotle chile powder
- 1 teaspoon turmeric
- 1 teaspoon dried herbs (basil, oregano, etc. - whatever you have on hand)
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 5 scallions, thinly sliced (for garnish)
- Rub your crock pot with a little olive oil or butter, or spray with non-stick spray. Add in your cut up chicken, sweet potatoes, squash, onion and garlic, stir to combine, then add in your rinsed lentils, crushed tomatoes, curry powder, honey, salt, chipotle chile powder, turmeric, dried herbs, cumin and pepper. Stir to combine.
- Set your crock pot on low for 6-8 hours or high for 4-5 hours. Serve with scallions as a garnish. This will keep well in the refrigerator in an air-tight container for up to 5 days. Please note that I have a 6-quart crock pot.