Super Mom Sunday: Why Your Slow Cooker Should Be Your New BFF
If you’re like me, you have many jobs. You work seven days a week -- first, second and sometimes, third shift. You are a speedy Uber driver, skilled dishwasher, laundromat attendant, friendly receptionist and personal assistant to at least two to three people under the age of ten. So, learning to multitask is the only way you can efficiently wear all your hats and keep from going down in a ball of flames on a daily basis.
And, you have a hard time asking for help. So, as you juggle your many tasks, you can find yourself falling behind and breaking a sweat. Recently, I found one way to make my hectic life a little bit easier and felt compelled to share the new secret to my success.
I always poo poo’ed the use of a slow cooker. It seemed so 1950s, creating a hot pile of mush to be eaten hours after prep time. It was an obligatory item on the wedding registry that me, a fancy pants chef, would just leave in the basement with the gift receipt still attached. However, recently, with my Facebook feed being bombarded with two minute videos of slow cooker recipes that actually looked edible I figured it might be worth a try.
So, after the troops were sent out to battle (work and school) I started developing a few recipes that would not taste like hospital food and be ready when everyone arrived back home, ready to eat.
What is so amazing is, after a little morning elbow grease, dinner is DONE! I don’t have to stress that the minute we walk in the door I’m throwing food in a pan while answering homework questions, finding Peppa Pig on the DVR and stumbling over opened backpacks. Instead, I walk in, set the table and we all eat like a (semi) civilized family.
Try this recipe and enjoy the oohs and ahhs while you eat AND simultaneously compile your To Do list in your head, for tomorrow.
Teriyaki Glazed Beef Short Ribs
Serves 4 to 6
4 to 5 lbs beef short ribs (my kids prefer boneless)
¼ cup toasted sesame oil
1 tablespoon ground ginger
1 tablespoon granulated onion
½ cup chopped onion, medium dice
½ cup chopped green and red pepper, sliced thin
½ cup reduced sodium soy sauce or Braggs Liquid Aminos (soy substitute)
½ cup veal or beef stock
¼ cup mirin
¼ cup honey
2 tablespoons cornstarch
¼ cup warm water
¼ cup chopped cilantro
sesame seeds, for garnish
Rub sesame oil over the ribs to coat. Sprinkle ground ginger and granulated all over the ribs. Place in slow cooker with onion and peppers.
In a small bowl, whisk soy sauce, stock, mirin, and honey until combined. Pour over the meat.
Set slow cooker on high for 4 hours or 6 on low. Depending on what time you want to eat.
At the last half hour, pour in a slurry of the warm water and cornstarch (whisk together first).
When done, plate the meat, sprinkle with cilantro, sesame seeds and a spritz of lime.
**Tip, while the meat is cooking, make rice and baked sweet potatoes. Those can be heated up right at dinnertime and will still taste great.