Even though it's summer, I still like to use my crock pot. The pot does not heat up the kitchen and I can get dinner thrown together in the morning when it is still cool - or not so hot I don't want to move. So, in the evening when it is so warm in the house that I don't want to move, I don't have to move.
A few nights ago - I think last week, I had some chicken thighs that needed to be cooked and I was in the mood for something spicey, so into the pot goes about a pound of chicken thighs, a can of diced tomatoes and 2 Tbsp of "Tiger-Tiger Vindaloo Paste". The spicey sauce was obtained at the local grocery store - it is vegan and gluten free as well as very spicey. The same could be done on the stove top with shrimp or lots of veggies. In a few hours the house smelled delicious.
This easy, yummy chicken was served with rice and fresh, steamed sugar snap peas (from the farm share) The curry paste is high in sodium, but paired with low sodium vegetables and rice it brings the salt factor down to a reasonable level.
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