I’m happy to report that I am (finally!) a working woman again. I have been fortunate in that I was able to transform my volunteer work into a paid position. To my way of thinking, that makes every paycheck a bonus. Having Fridays off does not suck, either. Yaaah me! 🙂
Now that I’m away from the house during the week, the dinner schedule has drastically changed around here. I’m lucky enough to be off by 4:00 in the afternoon and I live a mere 5 minutes away from my new office. But, when I return to the house, the greyt boys are my first priority (sorry, J!) and not the usual dinner prep work. Luckily, we have just enough daylight left to take a walk down the street to the boys’ favorite hang-out spot.
The slow cooker has become my best friend since I returned to work. In fact, I think I might be forming an almost-romantic attachment to mine. It’s reliable and it’s dependable and when I return home from walking the dogs after work, it’s waiting for me with a hot, home-cooked meal. I’ve known a lot of men that can’t deliver on those basic desired qualities! Now, if it could only shovel the driveway…
♥ ♥ ♥
Slow Cooker Hominy Soup
Adapted from this recipe.
4 cups yellow and/or white canned hominy, drained and rinsed (alternatively, use 2 cups hominy and 2 cups frozen corn kernels)
1 Tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
2 small zucchini, sliced in halves or quarters
2 small yellow squash, sliced in halves or quarters
2 poblano peppers, diced
4 garlic cloves, minced
1/2 8-ounce package soy curls (chicken-style seitan works, too), soaked for 15 minutes in filtered water
3 cups vegetable broth
1 14-ounce can tomato sauce or tomato purée (preferred)
1 14.5-ounce can diced tomatoes with juice
1 teaspoon crushed red chili pepper flakes
2 bay leaves
1 teaspoon azafrán or saffron (see note)
2 teaspoons Mexican oregano leaves
1 teaspoon thyme leaves
1-1/2 teaspoons sea salt
Shredded green cabbage
Heat the oil in a large skillet over medium heat. Sauté the onion, zucchini, yellow squash and peppers until crisp-tender. Add the garlic and cook another minute or so. Cut the heat and remove the pan from the burner to cool.
Meanwhile, drain the soy curls and cut into bite-size pieces. Add to the slow cooker with the hominy, vegetable broth, tomato sauce or purée, tomatoes, crushed red chilies, bay leaves, azafrán (saffron), oregano, thyme and salt. Stir in the cooked vegetables and turn the slow cooker to ‘low’. Cook for at 8 to 10 hours. Add the corn the last 30 minutes, if using.
Serving suggestion: place a handful of shredded cabbage in a large soup bowl and ladle the soup over it. Garnish with diced tomato, diced avocado and/or chopped cilantro.
Note: The azafrán (saffron) ingredient won’t make or break this recipe. If you have it on hand, great, but know that buying this costly ingredient for this dish is strictly optional. Myself, I use it liberally because I happen to have a large box of Iranian saffron in my pantry. That’s one of the few perks of being married to a man who deploys to the Persian Gulf (way too) often: care packages from the Spice Souk in Dubai. I’ve been spoiled by having access to some of the world’s best spices at dirt cheap prices.