Frog Tales

Slowcooker Tomato Butter Sauce - adapted from "The New Indian Slow Cooker" by Neela Paniz 6 T butter 1 c heavy cream 1 c half & half 1/4 t saffron 56 oz canned crushed tomatoes (2-28oz cans) or pureed fresh tomatoes 1/2 cup water 1 (2 1/2") piece ginger, grated 1 jalapeno pepper, minced 1 1/2 t garam masala 2 T geera (roasted cumin) 1 1/4 t salt 1/2 t black pepper 1/4 t red pepper flake 4 T sugar 2 T cilantro 1- Heat slowcooker on high and add the butter to melt. 2 - Add cream, half & half and saffron and mix well. 3 - Add tomatoes and rinse cans w/ 1/4 cup of water and add. 4 - Add remaining ingredients, except cilantro. Cover, reduce heat to low & cook for 6 hours. 5 - Add cilantro at service. * I tend to make this the day before I need it, let it cool and store in tupperware in the fridge. This allows the flavors to further develop in fridge and frees up the slowcooker for the Dal. To reheat the sauce, add 2 cups of sauce p

Adapted from Reluctant Entertainer INGREDIENTS: ·          ¼ cup minced onion ·          2 cloves garlic, minced ·          1 tablespoon butter ·          1 teaspoon bacon fat ·          ¼ cup white wine ·          1 tablespoon brown sugar ·          ½ teaspoon salt ·          ½ teaspoon pepper ·          ½ teaspoon paprika ·          1 teaspoon dried oregano ·          ¼ teaspoon red pepper flake ·          1 lb ground turkey ·          ½ cup bread crumbs ·          1 cut carrot, chopped small ·          ½  large white onion, sliced thinly ·          24 to 32 ounce chicken broth (start with 24 and add more if needed while the soup cooks) ·          4  cloves garlic, thinly sliced ·          1 teaspoon kosher salt ·          1 teaspoon dried oregano ·          1/2 teaspoon black pepper ·          3/4 cup dried orzo pasta or rice ·          3  cups shredded fresh spinach ·          1/3  cup Kalamata olives or other olives, halved ·