Who doesn’t love ribs? I mean, aside from Mike, who doesn’t? Anybody else out there as crazy as my man to not like ribs? Lunacy! I’ll tell you though, the reason he doesn’t like ribs is the bone. He’s not a fan of using his fingers to eat – doesn’t want to ruin his manicure… Just kidding, he just doesn’t like messy fingers. I don’t either but it’s a sacrifice I’m willing to make for the tender, saucy, succulent meaty ribs. And pizza – of which he also uses a fork and knife. So, I thought I’d do something nice for him and hunted down some rib fingers. Basically, the rib meat without the bone. I whisked together some homemade, no-cook bbq sauce and let the crockpot do the work. I put them with some mashed potatoes (also a treat around here) and some garlic green beans. The sauce is misleading, a taste from the pot is overly vinegary and I really wasn’t sure about it. But then I tried the meat and had no doubts. It was perfect. Sprinkled a bit of sauce over my potatoes and had a pretty well-rounded, delicious meal if I do say so myself!
Beef. Broccoli. Sauce. What more does one need in life? A personal chef you say? Well, I can’t give you that but I can say that the next best thing is a crock pot/slow cooker. Come home from work, dinner is made and it’s like your personal chef has been slaving over a hot stove all afternoon. I really just like the simplicity of this recipe. All of the ingredients are basic and are certainly pantry staples in my house. This recipe has a nice flavor, not spicy, not sweet, not salty. Just delicious. Your kids will probably like it too!
Fall is coming. It has been such a hot, dry summer in Vancouver – a rarity to be sure! Basically overnight the temperature went from a range of 20-27 degrees celcius straight down to 9 degrees. Bring on the cool nights and solid sleep! I wake up so much more rested in the fall when the temperatures start to dip. When it comes to food though, I immediately start wanting hearty, bold and full dishes. Something simple but with serious flavor. I threw some stewing beef in the crockpot this morning with some from-scratch curry and as I left for work, asked Mike to give it a couple stirs throughout the day. I got a text around noon that said “what is in the crockpot because it smells f**k’n amazing!” I was excited to come home to a complete dinner but when I walked through the door a “woah” escaped my lips and I hoped the whole neighborhood could smell this. It smells crazy good and I couldn’t wait for the rice to be done. Heaven folks, pure curried heaven.
Need a quick, simple, light but filling meal? This should cover it. From start to finish this meal took less than 15 minutes. And even less than that to eat! I marinated my beef overnight but you can just pour it on and cook it or marinate it while you’re chopping up your veggies if you don’t have time. The beef came out so tender, juicy and packed with flavor that I couldn’t resist going back for more and Mike scraped the pan for leftover smear. I haven’t found a gluten free Oyster Sauce yet, so unfortunately these don’t fit that bill. If anyone knows of a GF version or a great alternative, let me know. This beef is great on its own, in a bed of sauteed Gai Lan (chinese broccoli) or in a bowl of quinoa.
I took this out of my mom’s Weight Watcher’s recipe book from the 90’s. Not only were most of the recipes a bit old school but they’re very Southern American. Only 4 or 5 of the recipes sounded appealing at all. This was one of them and it quickly became one of my favourite fall back, comfort food recipes. I make this when I feel like crap, when I’m tired/lazy and when I want something savory and spicy to eat. It was a LOT easier to make than I thought and it makes a huge amount of food. Perfect for those of us who need leftovers for lunches or frozen dinners.
A healthy spin on the Chinese Restaurant fave – Beef & Broccoli. With only 13 points per serving (includes the rice count!) this recipe will satisfy both in and out of the kitchen. You can make it as spicy as you want and it will make an awesome lunch the next day.