{Recipe}

Life has been pretty busy for Hub and I as of late, and when I am busy, one thing that I forget to do is eat healthy. So we figured that we needed to find a solution for dinner that would be easy to make and wouldn't destroy the kitchen. We also needed something that would keep well since Ben eats at 5 before class and I eat at 7 when I get home from work. That's when we looked up "one pot meals" for slow-cookers. We came across quite a few recipes that looked delicious and we couldn't wait for a busy school day to try this one. 

The recipe ended up being so good. There is just something I love about the crunch of peanuts in Asian cooking. It takes a bit of prep work, but I have come to terms with the fact that eating healthy with vegetables means prep work. I also used to be really intimidated by cutting up a butternut squash, but good knives make ALL the difference. Another tip is to start by cutting of the stem, then cutting it in half lengthwise so that you have a flat surface to do the rest of your chopping. Anyway, I hope you try it and enjoy it!

Southeast Asian Slow Cooked Winter Vegetables

Recipe adapted from here

Take 1 butternut squash (unpeeled, the rind will soften as it cooks but it really helps keep it from becoming mushy if you leave it on), 4 sweet potatoes (peeled), 10 oz. shitake mushrooms, and 1 bunch scallions (only use the white part, save the green part for a garnish). Chop them roughly and combine into slow-cooker. 

In a separate bowl, whisk together 2 cans coconut milk, 1 and 1/2 C water, 3 T soy sauce, 2 t chili paste, and 1 t. salt. Pour over vegetable mixture.

Cover and cook on HIGH for 4 hours. Garnish with peanuts, cilantro, and green part of scallions.

Bon appetit!