Salmon Bowl

Ingredients

• 1kg salmon
• brown rice
• 1 cabbage
• 3 leeks
• 64mL maple syrup
• 64mL lemon juice
• 64mL canola or olive oil
• oil, salt, and pepper

Procedure

1. Start the rice cooking.
2. Brush the salmon with oil, season with salt and pepper, and bake at 400°F for 15-20 minutes.
3. Chop the leeks and cabbage, toss with oil, salt, and pepper, and pan-fry until soft and delicious.
4. Mix the maple syrup, lemon juice, and oil; whisk together.
5. When everything is cooked, dish up some bowls! Put in some rice, top with vegetables, then with a slice of salmon, and drizzle the vinegarette over it.

Slow cooker asian beef ribs

Via damndelicious.net (warning: plays sounds). I wasn't actually that happy with this recipe -- I think I wanted something with a more robust, curry-y flavour profile -- but I gave some to my friend Ash and they were extremely happy with it.

I made a few changes relative to the original recipe, mostly amping up the garlic dramatically so there would be a few slow-cooked cloves in among the beef.

Ingredients

• 128mL dark soy sauce
• 128mL beef broth
• 64mL brown sugar
• 8 cloves garlic, four minced, four whole
• 16mL ginger paste
• 5mL sesame oil
• 5mL red pepper flakes
• 2.5kg beef ribs or equivalent (I used one pack of beef ribs and then half the recipe weight of stewing beef, since we have a dramatic surplus of the latter)
• 32mL cornstarch
• 32mL parsley
• 16mL sesame seeds

Procedure

1. Mix together soy sauce, broth, sugar, garlic, ginger, sesame oil, and red pepper flakes.
2. Combine with meat in slow cooker.
3. Cook low for 6-8 hours or until tender.
4. Whisk together cornstarch with 64mL water. Stir into sauce.
5. Cook on high until desired thickness is reached, ~30 minutes.
6. Garnish with parsley and sesame seeds.