We came back from our long weekend away with great memories and a wicked cough. So when L was home from school with me yesterday—and needing lots of mama attention to help her play with blocks and puzzles—I threw together dinner in the slow cooker and hoped for the best.
Honestly, I shouldn’t have worried. The flavors in this Easy Indian Stew were bold enough that my husband was happy, but not too bold as to overwhelm the little one. And I can only think that the colorful veggies will help her feel better. You can find the full details on the yummy family dinner over on the Better Homes and Gardens food blog today.
We served the stew alongside buttery pita chips, which, I must say, were so simple and so delicious. Here’s how to make them:
Oven-Baked Pita Chips
Preheat the oven to 350 degrees F. Grease a baking sheet lightly. Cut whole grain pita into wedges and separate layers. (I used about 3 pitas.) Place onto baking sheet, making sure they don’t overlap. Brush with 1 tablespoon melted butter and sprinkle with salt. Bake for 12-14 minutes or until are just starting to turn brown and are crispy.
We ate the full batch but I think they’d store well in an airtight container at least overnight…if you can resist eating them that long!