MARCH 23, 2014
I gave in, I purchased a slow cooker. Why wait, you ask? Space. I just didn’t want another gadget in my house. As work gets more demanding and the kids schedules become more complicated, getting dinner on the table everynight has become my greatest challenge. I am hoping this very, very large piece of equipment gives me a little piece of mind.
A friend suggested some of the slow cook recipes from this site. Glad she did. Pairing this sweet and savory recipe with a household favorite, Sumi Slaw, awarded me many thumbs up. I opted out of eating a bun and instead wrapped mine in a boston lettuce leave. I could not have been happier. So happy, that I ate TWO!
Knowing that my dinner is prepped and cooking by 9:00 a.m. certainly takes the pressure off. More importantly, my family ate the meal and actually enjoyed it. If you don’t have one of these handy dandy kitchen staples, I suggest you make the investment – you can thank me later.
P.S. you will have plenty of BBQ sauce leftover. Store and save it for another meal.
This week we will be eating dinner as a family (with lots of left overs for lunches):
Slow Cooker Barbecued Pulled Chicken
Asian Sumi Slaw
Soft Tacos using leftover BBQ pulled chicken
Cucumber Noodles with Asparagus and Ginger
“Use it Up” Vegetable Soup (recipe to follow)
Oven Baked Sweet Potato Fries
Barbecued Brisket (using leftover BBQ sauce from BBQ pulled chicken)
Steakhouse Tomato + Onion Salad w/Hearts of Palm (and this dressing)
Salmon + Quinoa Burgers (using up leftover Salmon from a previous meal)
Creamy Feta Dip
Chopped Vegetable Salad (asparagus, radishes, grilled zucchini, shallots, avocado)
Asian Sumi Slaw
1 small green cabbage, cored, wasked, and sliced thin
1/2 small purple cabbage, cored, washed, and sliced thin
1 carrot, peeled and grated
1/4 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
8 green onions
2 tablespoons raw honey
1/2 teaspoon black pepper
1/2 teaspoon Celtic sea salt
1/2 cup Sunflower oil
4 tablespoons Coconut Vinegar(used as a rice wine vinegar replacement. or simply use rice wine vinegar)
to make the vinaigrette – combine all ingredients in a glass container with a lid. shake to combine and set aside.
• place cabbage and carrots in a large bowl. toss 3/4 of the dressing and dress completely. cover with plastic wrap and let sit in fridge for at least an hour or up to eight hours.
• when ready to serve, add almonds, sesame seeds, and green onions. toss with remaining dressing and serve.
• cover leftovers and place in the fridge for up to three days.
• this is one of those recipes that gets better the next day.