how to cook hot pockets

No more asking, "What's for dinner?" Each afternoon, Kim will reveal what she whipped up in her home kitchen the night before. She'll also provide advice and recipes so you can make a similar meal yourself.

Food, Cuisine, White, Ingredient, Dish, Recipe, Black, Pasta, Comfort food, Breakfast,

Until I moved to New York, I had never really registered the three H's of meteorology: Hazy, Hot and Humid. (I'm from Colorado.) Now I know. And I know that you do not make hearty lamb stewon a three-H day unless you are testing a theory: Can using the slow-cooker to make dinner keep me cool all day? I'm not sure it didn't raise the temperature in my kitchen a couple of degrees, although certainly not as much as the oven would. But better than that, it kept me out of the hottest room in the house during those key evening hours. Of course, I did boil some orzo and that kind of defeated the purpose. But I'd say the experiment was a success.

I started out the morning by putting a chopped onion, can of diced tomatoes, oregano, salt, pepper, fennel, garlic and lamb stew meat in the slow-cooker, then turning it on low. About an hour before dinnertime, I added a couple handfuls of chopped kale (a substitute for the spinach); it could've used more cooking time than that, even. Just before dinner I stirred in halved artichoke hearts and some lemon zest. Topped individual servings with crumbled feta. (Argh, and I just now realized I forgot to add the white beans. Oh, well. We didn't even miss them.)

I think pork pozole, served with flour tortillas, would be a good excuse to switch on the slow-cooker on a three-H day. Or make slow-cooker barbecue beans to accompany your next cookout.

Greek Lamb and Spinach Stew

Nancy Stanley's Pork Pozole

Lynette Kittle's BBQ Bean Extravaganza

What do you make in your slow-cooker? — Kim Walker

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