So, I haven’t posted on ClevelandWhiteout in 21 months. 21 MONTHS!!!
Why am I even trying to get back into this? I really have no idea. But here goes.
Tonight I asked myself a question. What would happen if I pulled out my crockpot and filled it with: one turban squash, peeled and cut into rough chunks, about a cup of Lundberg Farms Wild Rice Blend, one can of Lite coconut milk, a tablespoon or so of Thai red curry paste, water, salt, pepper, a Not Chick’n Boulon cube, a couple of cubes of Dorot frozen ginger and a few cloves of smashed garlic?
Not too shabby, in fact, it’s delicious! The whole thing only took about 3-4 hours on high. My crockpot is pretty powerful and easily simmers on the high setting. The consistency and texture remind me of a risotto. As usual, I’ve made way too much but I imagine that this freezes well.