Chicken Masala // SLOW COOKER

Find your slow cooker and turn it on:

HIGH for a 4 hour timeframe

LOW for a 8 hour timeframe

PREP  IN  A  BOWL  FIRST:

2 pounds chicken breast, cut into bite-size 1/2 inch pieces

2  1/2 teaspoons Kosher salt

1 TABLESPOON lemon juice

Mix well.

THEN  ADD  TO  CHICKEN:

3 TABLESPOONS plain Greek yogurt

1  TABLESPOON  kashmiri red chili powder

1/2  teaspoon ground turmeric

1/2  teaspoon garam masala

1  TABLESPOON ginger, finely grated

1  TABLESPOON garlic, minced

Mix well, set aside while you caramelize onions.

IN  A  MEDIUM  SAUCE  PAN:

2-3  TABLESPOONS olive oil

2  medium yellow onions, finely diced

Finely dice your onions.

In a medium sauce pan, at a medium-high heat, add olive oil and onions.

Stir often and cook until until caramelized state (a dark brown).

…you could even go a bit darker than this

FOR  THE  SLOW  COOKER  LAYERING:

1  box (26.46 ounces) Pomi tomato sauce 

INGREDIENTS  ADDED  AT  END:

3/4 cup heavy whipping cream

1  teaspoon fenugreek powder

1  teaspoon sugar

FOR  SERVING  GARNISH:

organic cilantro, washed and chopped 

EVENLY  LAYER  IN  YOUR  SLOW  COOKER  

(AND  IN  THIS  ORDER):

caramelized onions

box of Pomi sauce 

marinated chicken

 

Cook on HIGH for 4 hours.

Cook on LOW for 8 hours.

COCONUT RICE REMINDER! 

- make an hour or so before you want to eat...

- recipe listed here just after the slow cooker instructions.

When the cooking time is up, ADD and STIR in:

3/4 cup heavy whipping cream

(dairy-free option: unsweetened coconut cream)

1  teaspoon fenugreek powder

1  teaspoon sugar

Serve hot with cilantro garnish, coconut rice and (optional) fresh pitas.

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CLICK  FOR  RECIPE  AND  YOUTUBE  LINK:

Baking with Natural Yeast - Pitas

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Get the coconut rice going about an hour before you're ready to eat.

COCONUT  RICE:

2 cups water

1 15 oz. can coconut milk

2 cups jasmine white rice

1 teaspoon Kosher salt

1 Tablespoon sugar

In medium pot or large fry pan (pan with a lid!). 

Stir and bring all to a boil on med/high.

Boil/stir for one minute.

Put lid on pot. 

Turn burner to lowest setting and cook for 22-24 minutes. 

Remove from heat and let rest for 5-10 minutes. 

While the coconut rice is cooking:

(and OPTIONAL...) make your pitas - mostly for sauce dipping.

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A visual of why I keep a blog… 
I basically have to straight-up interpret my recipe edits, thoughts and handwriting for anyone wanting to try something in my stack of recipe printouts (and sometimes the interpretation is something I need for myself!).

Cranberry Sauce // Easy Make-Ahead

 

“EASY” as in three ingredients! 

I told Gavin today that the hardest part is being patient the 10 minutes it needs to be stirred.  (And really… it’s not that hard.) :0)

1 cup of water

1 cup of sugar 

1 bag (2 cups) of washed whole cranberries 

Rinse your whole cranberries. 

Discard any that are brown, or swishy, or brown AND squishy. 

Bring water and sugar to a boil. 

Add rinsed cranberries to water and sugar mixture. 

Bring back to a boil and then stir at a gentle simmer for 10 minutes. 

Let cool completely. 

Store in the fridge until ready to use. 

Good to use for a week. 

Optional leftover ideas: 

Grilled turkey with pepper jack cheese and cranberry sauce 

REMINDER: store in an air tight container in the fridge… you didn’t just plop this sauce out of a can.   

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Nana Nic’s Pickled Pears 🍐

White House Farm
- October 30, 2025 -
- from front yard pear tree - 

Ingredients:

• 8 cups (not quite ripe - actually mostly green) pears peeled and diced into one inch cubes 
• 4 cups white vinegar 
• 2 cups water
• 2 or 2.5 cups granulated sugar
• 6 star anise
• 2 large stick cinnamon, broken into three
• Zest of a lemon cut into curls with a potato peeler
• ½ tsp whole cloves
• 3 - 4 quart mason jars with rings and lids

Method:

• Peel the pears and cut into one inch cubes. Place in salt water to prevent browning - set aside. 
• To make the brine - In a large cast-iron or ceramic or stainless steel sauce pan combined the water, vinegar, sugar, star anise, lemon zest, cloves. 
• Bring to the boil, and then cover and simmer gently for about 10 – 15 mins.
• Meanwhile sterilize the jars in the dishwasher.
• Pack each jar with the pear cubes.
• Divide the brine and pour into each jar. 
• Make sure each jar has an even distribution of spices.
• Seal tightly and let cool completely. 
• Store in fridge. 
• They will be good to eat after four hours - better in a week and can be stored for a couple months in the fridge.
• Serve in a salad.

Mama Jo’s first try…
- Kroger organic pears 🍐 -

Some extra things I did:
2 & 1/2 cups sugar
rind of 1 & 1/2 of lemons 🍋
1 teaspoon whole cloves
3 cinnamon sticks 

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