Hello all! I hope you have had an enjoyable weekend! I’m getting super excited for the holidays!! 🙂 I decided to get going on my Days of Togetherness to get me in the mood for Xmas. So today I made a trip to the forest sidewalk to pick up my Christmas tree. What can I say, that’s how us New Yorkers roll. I picked out an appropriately sized tree and proceeded to give it some holiday sparkle curtesy of some new ornaments Pete and I received from my aunt, uncle and cousins. Check out the results!
Not too shabby huh?
Pete and I have spent many Christmases together but this year is extra special because its our first one as a married couple. So to commemorate, I got a few special ornaments.
We bought these Hawaiian Santas on our honeymoon in Maui. They are super cute and remind me of all the fun things we did on our honeymoon!
And of course I had to make our first ornament as the Bendalls with photos from our wedding. Its too cute. I’m such a nerd.
After checking off Number 3 on my 15 Days of Togetherness, I proceeded to make and devour this awesome Slow Cooker recipe from Cooking Light Magazine. Pete and I received our slow cooker for our wedding and I absolutely love it! Its so easy to throw some ingredients in and come back hours later to meat that literally falls apart. Its so nice to have such a nice hot and easy to make meal during these cold dark days of winter. So I decided to start a new series for you and provide you with the recipes I’m making for Slow Cooker Sundays! AND to top it all off, the recipes are healthy!
Tonight’s winner was Indian Lamb Curry. It was so super delicious and I was so hungry that I spooned it out onto my plate, added some coconut basmati rice and ate the whole thing…. then I realized I had forgotten to take a photo for you all. Oh man! Luckily I had some leftovers!
Here’s the recipe:
1 package of cubed lamb
1 14.5 oz can of diced tomatoes
2 TBS of flour
2 cups of chopped white onion
2 TBS of fresh ginger of 1 TBS ground ginger
1 TSP ground mustard
2 TSP garam masala
2 TSP cumin
1/2 TSP salt
1/2 TSP pepper
4 crushed garlic cloves
4 cups of basmati rice (I used coconut)
1. Heat 1 TBS EVOO in a skillet over medium heat. Add lamb and brown for five minutes. Transfer lamb to slow cooker.
2. While lamb browns, drain tomatoes reserving the juice. Add the flour to the tomato juice and whisk until smooth. Add tomatoes, tomato juice mixture, onions and remaining ingredients through garlic to the slow cooker.
3. Cook on low for 8 hours (or high for 2 hours and low for 4 hours as I did).