Easy, Slow-Cooker Asian Shortribs.

Alright, alright.  I'll admit...I'm not totally repulsed by all-things-food.  A few weeks ago, I made these delicious Asian shortribs and even though handling the raw meat kinda got my stomach feeling weird (pregnancy is so bizarre), there was no denying their deliciousness.


And my favorite part?  They take (literally) five minutes to throw together and that's it.


Yes, please!

Asian Short Ribs
You will need: 
 - 1/2 cup organic soy sauce or tamari
 - 1/3 cup Rapadura or honey
 - 1/4 cup rice vinegar
 - 2 cloves garlic, peeled and smashed
 - 1 tablespoon grated fresh ginger
 - 1/2 teaspoon red pepper flakes
 - 2-4 pounds of short ribs
 - 4 green onions, diced
 - 1 tablespoon sesame oil (optional)


Step One:  Combine all the ingredients in your crockpot.  Cook on low for 6-8 hours or on high for 4-6 (or until the meat is tender and easily pulls away from the bone).


Step Two:  Eat.

I serve ours with plain jasmine rice and some sauteed carrots, cabbage, and celery.  


You should make these.  I'm highly confident you'll appreciate the ease and goodness they'll bring to your life.  


In other Homestead food news, I've found some great sources for raw milk in Alabama - thank you readers!


I've also summoned enough energy and motivation to bake my soaked whole wheat bread once again!  Hallelujah!  I have three beautiful loaves cooling on the wire rack as we speak.  I'm so thankful to already be busting out of that first trimester sleepy state.


And in other, other food news, I was able to enjoy a delicious frozen yogurt treat for my beautiful niece Denae's 9th birthday yesterday!  Nothing says happy birthday like a chocolate, almond, and strawberry vanilla frozen yogurt.  


Happy Birthday, Nae!


And happy shortrib cookin' to you!