Summer lovin.

Summer is the perfect time to crock because it doesn't heat up a house like an oven does! 100º on the first two days of summer? Really, Maryland? REALLY? This summer will be way too busy to follow themes. (Did anyone even notice that I haven't crocked in 2 days? Ha!)


This was going to be my first tofu dish. It wasn't. Then, it was going to be my first garam masala dish.
It wasn't that, either. Guess what? There were no new ingredients in today's dinner. 

"Palak Tofu" (6 quart pot)

~14 oz firm tofu, cubed
~1 T oil
~1 t cumin seeds
~2 garlic cloves, minced
~2 jalapeños, minced
~3/4 lb red potatoes, diced
~1/2 t ground ginger
~3/4 t garam masala
~10 oz frozen chopped spinach
~1/4 c fresh cilantro

Heat oil in a large non-stick skillet.
Sauté cumin seeds for 1 minute.
Add garlic and jalapeños.
Sauté until fragrant.
Add tofu and potatoes.
Sauté for 3 minutes.
Add ginger, garam masala, frozen spinach, and cilantro.
Sauté for 1 minute.
Pour mixture into crock pot.
Cover and cook on low for 4 hours.

4 servings.

Yum. This was really good. Palak Paneer is one of my favorite Indian dishes, so I can't say I'm surprised. I think garam masala might be my new favorite spice.