Last night was cool and tonight is colder still, winter is arriving. That means a near steady stream of kale, bok choi, chard and tatsoi will be in our weekly produce box for the rest of the season, all of which pair really well with these sticky-salty-sweet beef ribs.
Tatsoi is a gently cabbagey asian green that looks like bok choy with longer, thinner stems and smaller, rounder leaves. Bok choy is another asian green, with thick white stems and long green leaves. It is typically found in wonton soup.
Break out the crock pot baby, cause Mama's coming home late!
Well, actually, we come home after five twice a week because of my four year old daughter's rigorous ballet schedule, but I can still claim it as a need for ready to serve dinner.
Slow cooker recipes are notoriously old fashioned, packed full of things like cream of mushroom soup and other processed delicacies. So it was refreshing to find recipes for the crockpot that are made from scratch! Published way back in 2009, this book was on the cusp of a trend, thankfully slow cooking has come a long way since then.