Crockpot Hutspot

I am so excited! Last night, I successfully converted one of my husband's favorite (time-consuming!) recipes into a crockpot recipe. Hello, crockpot hutspot! If you don't have a crockpot, you can still make this traditional Dutch dish the old-fashioned way).

I've written about hutspot before, but I'm so happy to be able to make it without standing in the kitchen for an hour and a half.

Ingredients:

• 6 onions (3 cups)
• 6 carrots (2 cups)
• 8 potatoes (5 cups)
• 1/2 cup evaporated milk
• 1/4 cup butter
• salt to taste (I actually like to use garlic salt)
• pepper to taste

Instructions:

1. Dice onions, carrots and potatoes and place in crockpot. This is still the most time-consuming part. If you really like this recipe, you could chop twice the amount and freeze the extra in a bag for the future.

2. Add butter, condensed milk, salt and pepper.

3. Cook on low for 3.5 - 4 hours.

 4. Vegetables should be very soft, and mashable with a fork when done.

 5. Use a potato masher to mash the vegetables. If you have an immersion blender, that would give your hutspot a smoother texture. 

6. Serve in bowl.

Many people like to enjoy hutspot with sausage. The Hubs doesn't care for it as much, so we often eat it plain. If you do want to include sausage, just puncture it with a fork and then place it on top of the vegetables before starting the crockpot.

Eet smakelijk!

Zucchini Chips

Meal planning has gotten to be even more fun now that Pinterest allows me to have basically a visual cookbook. This is one of the first recipes I tried: zucchini chips.

Ingredients:

• 4 small zucchini or 1-2 large zucchini
• olive oil/cooking spray
• salt (or garlic salt, or dill weed, however you want to season your chips)

Instructions:

1. Clean and trim the zucchini.

2. Use a food processor (or very steady hand) to slice zucchini in thin even slices. I'd definitely recommend the smaller zucchini so you don't have to worry about seeds or trimming the sides to fit your food processor.

 3. Brush olive oil on parchment paper (spray with cooking spray. Then place the zucchini slices very close together. They should touch, but not overlap.

 4. Spray or brush with oil again and then lightly season with the flavor of your choice. I liked dill week the best. Hubs like the garlic ones. Season lightly because the flavor will intensify as the chips dehydrate.

5. Cook at 170 degrees F (as low as my oven goes) for 3-3.5 hours. The chips should be crunchy when ready. If they are still a little soft, keep checking them every 15 minutes.

 6. Enjoy!

Garlic zucchini chips

Dill zucchini chips.