I’ve decided to create a new weekly tradition. Slow Cooker Sundays.
Most of my life, Sunday evenings have been spent picking up something, or having a hodgepodge meal.
I decided to change things up. Especially after considering the benefits: (I’d have a warm meal Sunday and lunch(es) from leftovers, plus it’s easy)
That’s my Crock-Pot. It’s older than I am. I can remember coming home on many crisp fall days, walking in the house and breathing in the wonderful smells that had taken over our kitchen-smells which were a preview to the dinners to come.
In my mind, the Slow Cooker is the kitchen’s version of a magician’s hat. Things go in, and (after 4-8 hours) Ta-Da!!! Tasty meal!!! I’ve made a cake in my slow cooker, sides, the options are truly endless. The biggest caveat? Planning ahead. This is why I’m dedicating Sundays to it. That way I know it’s coming, I won’t decide on a dish long after the window to plug it in has passed me by.
Not long ago I stumbled upon Crockpot365. It’s a great blog where the author (you guessed it) vowed to use her slow cooker every day for one year. Her recipes are easy to follow, and gluten-free. She also seems to regularly interact with readers, which is nice.
I remembered today that there was a recipe for a Crock Pot version of Mongolian Beef. This, is my go-to staple at P.F. Chang’s. I Love it. So, I decided that’d be my first recipe in the new tradition.
(Full disclosure: I’ve used her blog site as a guide before when I made Chicken Lettuce Wraps in my Slow Cooker)
I stuck to the recipe. It does use quite a few ingredients, but most are a dash of this, a dollop of that.
I found that the gluten-free was easier for me, since I didn’t have Hoisin sauce in my pantry. However if you’d like the blog links to it.
The recipe is here (and below)