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Before you jump to Crockpot: Afghan style potato cauliflower and rice recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to transform things for the better without everyone’s active participation. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, mainly in the kitchen.
Begin with exchanging the light bulbs. Of course you shouldn’t confine this to only the kitchen. The normal light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. Together with different light bulbs, you need to learn to leave the lights off if they are not needed. The family spends a lot of time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. This also occurs in the rest of the house, but we have been trying to save money in the kitchen. Do an exercise if you like; have a look at the quantity of electricity you can save by turning the lights off as soon as you don’t need them.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that difficult. A lot of it is basically making use of common sense.
We hope you got benefit from reading it, now let’s go back to crockpot: afghan style potato cauliflower and rice recipe. To cook crockpot: afghan style potato cauliflower and rice you only need 22 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Crockpot: Afghan style potato cauliflower and rice:
- You need 100 grams butter for olive oil
- Take 3 brown onions peeled diced 5 mm
- Provide 4 cloves garlic, peeled, crushed or finally chopped
- Use 1 tablespoon cumin seeds
- Provide 1 tablespoon garam masala
- You need 1 tablespoon ground cardamom
- Use 1 medium cauliflower
- Use 3 potatoes, peeled and diced 2 cm
- Take 1 Tablespoon salt
- Use 400 g tinned, chopped tomatoes
- Get 2 tablespoons vegetable stock powder
- Get 240 ml water
- Prepare Pinch saffron threads
- Prepare Carrot current topping
- Prepare 3 small or medium carrots cut into fine match sticks
- Take 180 gram currents
- Prepare 3 tablespoons sugar
- Take 120 ml water
- Prepare Basmati rice
- Take Pistachios
- Take Greek yogurt
- Prepare 1 bunch coriander
Instructions to make Crockpot: Afghan style potato cauliflower and rice:
- Put the carrots, currents, sugar and water into the pot. Set to simmer and press Start/stop. Cook until the carrots are just tender and current plump. Press start/stop and set aside.
- Select brown/salty and press start/stop. Combined the oil, onions, garlic, cumin, garam masala, cardamom and salt in the cooker. Cook until onions are softened and slightly golden and spices are fragrant.
- Stir in the cauliflower, potatoes, salt, saffron,stock powder, saffron and water. Secure the lid, ensure the steam release dial is seal/closed and select rise/grains. Press start/stop.
- When cooking has finished, release the steam and remove the lid. Taste and season with more salt and pepper if needed. To serve, spoon some rice and the vegetables in the bowl. Sprinkle a tablespoon of the carrot current mix and also pistachios on top, then a dollop of Greek style yogurt and fresh coriander over each serving.
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