At the library, I put out a display of summertime cookbooks over a week ago and have only had to replace a few titles since. The rest are still sitting there, as pretty and appealing as can be, but no takers.
Come on, people! There are still farmers’ markets and farm stands overflowing with all sorts of produce! Let’s keep cooking with the fresh corn, tomatoes, melons, peaches, greens, peppers, and berries. There’s time enough to move on to apples and pumpkins later. Yes, I saw the Halloween displays in the stores on August 1st, but I’m treating them like ads on the Internet and pretending they’re not there.
That said, I did use the slow cooker a couple of times recently and made these Slow Cooker Enchiladas. I made them first for a potluck with corn tortillas, following the recipe pretty closely using chicken, corn, and black beans in the filling, and they came out great, although slightly burned on the bottom. The next time I made them, I planned on the shorter end of the suggested cooking time range, but was in a big hurry and skipped the chicken and black beans and forgot the corn and decided to use the gluten-free teff tortillas instead of corn ones, and they came out a gloppy mess. (Lesson learned: Teff tortillas dissolve if you cook them for extended periods covered in salsa.)
I have no photos from the successful or unsuccessful versions of the recipe, so you’ll have to look here for the recipe and the photos.
In celebration of its still being summer here in New England, I did make these drinks last night from an improvised recipe of my own devising. We have been eating peaches from the tree in our yard and even though we didn’t get many this year, I squandered a few small ones in this blender drink, including one that I had frozen whole as an experiment and chopped up to put in the blender frozen.
For other gluten-free CrockPot recipes for late summer and early fall, check out my Pinterest board: So Fast in the Slow Cooker.
Happy Weekend Cooking!