CROCKPOT BAKED POTATOES

December 13, 2018

I like baked potatoes. More than like, I like like them. (These quick oven ones changed my world.) A crockpot potato is a good one because often to be convenient something needs to either take a very short amount of time, or a really long time, such that you can do in advance. Normal, oven baked potatoes are the middle ground that is in neither of those two categories.

I don’t mind the slow cooker because normally baking a potato already takes forever. So taking even longer actually makes it better to make it ahead.

Crockpot Baked Potatoes
Serves four

4 russet potatoes, washed and dried
1 tablespoon olive oil
Salt

Drizzle potatoes with olive oil and season with salt. Wrap potatoes in aluminum foil.

Cook on low for 8 hours or high for six.

CROCKPOT BAKED POTATOES
 
Author:
Ingredients
  • 4 russet potatoes, washed and dried
  • 1 tablespoon olive oil
  • Salt
Instructions
  1. Drizzle potatoes with olive oil and season with salt. Wrap potatoes in aluminum foil.
  2. Cook on low for 8 hours or high for six.

 

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BABY NO. 4!

December 10, 2018

Another baby is on the way which will bring us to a family of six! You may see a bump in a few videos coming up. (OH YEAH). We are so happy! Merry Christmas indeed.

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THAI TURKEY MEATBALLS

December 6, 2018

There was a long phase when the Schultz family had abandoned ground beef. Maybe for like 2 and 1/2 years. We were ground turkey consumers. We were not like, opposed to red meat like some people probably are or whatever. I ordered good, american, all beef burgers in restaurants all the time. But at home, I just reached for the turkey.

Then we stopped at some point? I don’t know when exactly or why. I started buying beef again.

We do turkey sausage which I love too since, well, real sausage is sometimes mysterious. Nearly every recipe on this site can have ground turkey and beef interchanged, including these thai meatballs!

Thai Turkey Meatballs
Serves six

1 zucchini, grated
2 pounds ground turkey
3 green onions, sliced
8 basil leaves, chopped
1 tablespoon grated ginger
4 tablespoon red curry paste, divided
2 teaspoons garlic powder
A dash of red pepper flake
1 tablespoon coconut oil
1 and 1/2 cups lite coconut milk
3 tablespoons tomato paste
3 cups white rice, cooked according to package instructions
Additional basil leaves

Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.

Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.

Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.

Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.

THAI TURKEY MEATBALLS
 
Author:
Ingredients
  • 1 zucchini, grated
  • 2 pounds ground turkey
  • 3 green onions, sliced
  • 8 basil leaves, chopped
  • 1 tablespoon grated ginger
  • 4 tablespoon red curry paste, divided
  • 2 teaspoons garlic powder
  • A dash of red pepper flake
  • 1 tablespoon coconut oil
  • 1 and ½ cups lite coconut milk
  • 3 tablespoons tomato paste
  • 3 cups white rice, cooked according to package instructions
  • Additional basil leaves
Instructions
  1. Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.
  2. Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
  3. Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
  4. Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.

Adapted from ifoodreal

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