Once again, I will repeat: I love the snow.
There are a few basic, undeniable truths about New England life between November and April.
1. It gets cold.
2. It will probably snow.
3. It will probably snow more than once. And be really windy.
4. It will stay this way for so long, you’ll begin to forget four seasons exist.
People get really annoyed about the snow and how long this whole season drags on for. Give me a snow day, a glass of wine and a good meal, and I’m good to go. I’m pretty sure winter in New England is why crock pots were invented. After a long day of shoveling, maneuvering cars that were not built for blizzard conditions through snow banks, and uncomfortably trying to get work done on my slow home computer, nothing beats wandering into the kitchen and discovering that dinner is just…ready. Just like that.
What You Need:
- 4 cups cubes butternut squash
- 2 large parsnips, peeled and diced (substitute potatoes here if desired)
- 1 can chickpeas (15.5 oz)
- 1 yellow onion, thinly sliced
- 1 tsp black pepper
- 1/4 tsp sea salt
- 1 tsp crushed red pepper flakes
- 1 tsp ginger
- 2 tsp oriental seasoning OR 1 tsp each of onion and garlic powder
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- 4 cups shredded swiss chard (leaves only – remove from stems)
What You Do:
In your crock pot bowl, add the squash through vegetable broth and cook on high for 4 hours.
Once the time is up, keep warm and add the coconut milk, stirring well to combine.
Add swiss chard leaves, stirring well until the leaves become limp and reduced.
Now it’s ready to serve!