I’ve been crushing on my slow cooker again lately.
I love being able to get something off my mind, like dinner, first thing in the morning.
Chuck a bunch of ingredients in the slow cooker, fire it up and not have to think about it again until dinner time.
I find, in the late afternoon, after collecting our daughter from school and getting back home, this is the prime time for our kids to NOT get along!
Here I am trying to prep the ingredients and actually do the cooking, when these two maniacs start throwing stuff, hitting each other, whine, cry and just act like twits.
Thank you slow cooker for being my best friend!
Here’s what was on the menu last night:
Slow Cooker Hawaiian Ribs
Courtesy of Chef-In-Training
2 lbs. boneless beef short ribs (I used bone-in)
⅓ cup reduced sodium soy sauce
2 Tbsp. brown sugar
1½ Tbsp. honey
3 Tbsp. pineapple juice
3½ tsp. minced garlic
½ tsp. Chinese 5 Spice powder
Spray slow cooker with cooking spray or insert a slow cooker liner.
Evenly distribute rib meat inside slow cooker.
In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
Cover and cook on low for 6-8 hours.
Brown Coconut Rice with Cilantro
Courtesy of skinnytaste.com
1 cup uncooked brown rice (brown jasmine, basmati or short grain works well)
1 cup lite coconut milk (Thai Kitchen)
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp sweetened grated coconut
3 tbsp cilantro
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.
I steamed up some broccoli to serve along side. The whole family enjoyed this meal too!