a common theme around these parts lately
2017 was an overwhelming year,
and a coping strategy i’ve taken to
is simplifying our meals –
it’s one less item on the
of which i have many tasks.
even as a staunch non-resolution making person,
i do have a few loose goals,
that when strung together will hopefully lead
to more thoughtful,
here’s to Simplification in 2018!
*note: most friday night you’ll find us on the couch watching NHK and right around 9:10EST is Dining with the Chef. i am obsessed with this show, specifically when they feature chef Rika. (she has a fantastic credenza/buffet in her home that is so beautiful.) what was previously a strong aversion to japanese food, now has bloomed into an appreciation for their simplistic cooking, using seasonal ingredients with minimal fanfare, which leads to delicious but easy meals. a pressure cooker is featured in this recipe, but since we don’t have that toy, yet, i adapted it to use a slow cooker instead.
2 lbs beef chuck, cut into just larger than bite-size pieces
1 medium onion, rough chopped
2 carrots, cleaned, skin on, rough chopped
2 celery stalks, cleaned, rough chopped
3 cloves of garlic
1 can tomatoes – 14.5 oz
3 very generous TBL tomato paste
healthy splash of olive oil (optional)
1 cup sake
2 tsp miso
1/2 TBL salt
1 TBL sugar
1 TBL honey
in the crock pot, layer meat on the bottom.
in a food processor, add the onion, carrots, celery stalks, garlic, tomato paste and tomatoes. process until reached desired chunkiness.
in a bowl, mix the seasonings.
pour both sauces into the crock pot, over the meat. cover and turn on low.
ignore for about 4-5 hours.
serve with rice.