You Are What You Eat: To save time, cook slow
There may be nothing quicker for dinner than a carton of food you pick up at the supermarket and pop in the microwave, however, usually there is more salt packed in that pretty little box than you should have in a whole day.
How do you keep the salt out and still fix a quick meal? One answer is a technology from the past: a slow cooker such as a Crock-Pot.
Pull out that 1980s answer to the pressure of time. Slow cooking gives food time to develop that meaty, brothy taste called “umami” that chefs love.
By cooking foods slowly, you will increase flavor and decrease the need for salt. Put the ingredients in your slow cooker before you head off for work and when you get home, dinner will be ready.
Island Beef
2 pounds beef top round steak, fat trimmed and cut into thin strips
2 onions, cut into wedges
1 20-oz. can unsweetened pineapple chunks, juice reserved
½ cup water
4 Tbsp. red wine vinegar
¾ tsp. garlic powder
3 Tbsp. brown sugar
1 Tbsp. cornstarch
1 Tbsp. low-sodium soy sauce
½ tsp. Worcestershire sauce
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
Rice