1 tablespoon olive oil
3 cloves garlic, diced
½ onion, diced
1 cup chicken stock
4-5 ripe tomatoes, diced
1-2 peppers (For jalapenos, only use one or half of one. If using sweet peppers, add another!)
2 ears of corn (corn shaved from the cob)
A handfull of something green based on what's growing in your garden, like green beans, peas, zucchini or yellow squash; shell it, slice it, peel it or put it in whole (My garden is exploding with okra right now.)
1 tablespoon curry powder
½ teaspoon cumin
1 teaspoon paprika
1 pinch of sea salt
pepper to taste
Sauté the onion and garlic until transparent, then add all the sautéed items to the slow cooker with the chicken stock. Add the rest of the vegetables, set your slow cooker to low and stew for one hour.
Serve over cooked rice and enjoy the fruits of your garden.
Silvina Niccum is a young adult fiction writer, a homeschooling mother of three and lives in Dallas. Her email is sbniccum@gmail.com
