Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 18

Day 18 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.

I made another new recipe on Day 17 - Korean Beef Bowl. I enjoy Asian inspired dishes but preparing them intimidates me.

This recipe uses ground beef and was easy to make. It’s not the prettiest of dishes, but is tasty. My family enjoyed it, especially Miranda.

Korean Beef Bowl

Ingredients:
  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • Cooked rice, for serving
Directions:
  1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
  3. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat.
  4. Stir in soy sauce mixture and green onions until well combined. Allow to simmer until heated through, about 2 minutes.
  5. Serve immediately with rice.

I made a few changes:

  • I substituted honey for the brown sugar.
  • I had already browned my ground beef with some diced onions before today. I wasn’t sure if the flavor would be as good as using freshly browned, but I don’t think it hurt anything.
  • I topped our bowls with fresh broccoli. It was so nice to eat (and not just drink) green veggies again.

Simple Lunches

Most of the time our lunches are planned-overs. Sometimes I’ll cook up some eggs and we’ll have brunch. These days I have a third option.

After grocery shopping I stop into the connected Subway and buy sandwiches for our lunch. Why would I do this when almost nothing on the subs is on my Capsule Kitchen list?

One of the jobs Harrison found here in our summer spot is as a “Sandwich Artist” at Subway. It’s fun to pop in to say “hi” and to watch him work. Normally we wouldn’t buy fast-food that often, but employee family members get a (significant) discount and Subway isn’t like eating from McDonalds or Pizza Hut at the time.

Lunch prepared by someone else, ready to eat when I get home, at a discount?

Win. Win. Win.

I Got Nothin’

Planned for dinner, that is. Guess I better think on that a bit. I have all ingredients from my Capsule Kitchen List. I’m just feeling a bit uninspired at the moment.

What do you do when you don’t feel like planning for or cooking dinner?


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6 Comments Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 18

  1. Picture of JenniJenniJune 18, 2015

    I’ve gotten a tad more adventurous on the nights when I failed to plan or am just too tired to think about it.  Just a few nights ago I had to scramble with what was in the fridge and I did well.  I started with the leftovers of a rotisserie chicken, added broth, veggies and some rice and we had a nice, hearty soup.  I think as long as I have veggies and some kind of rice or pasta I can always come up with something.

  2. Picture of Jess CurrenJess CurrenJune 20, 2015

    You need photos!! How can I pin these recipes without a photo to go with it? I love that you picked mostly ingredients that are on our regular list. This is great, keep ‘em coming. ;)

  3. Picture of Crissa BoyinkCrissa BoyinkJune 20, 2015

    Jess,
    I’m not able to take photos of the actual food right now. But, Mike made me a quick graphic that can be pinned in the time being.

  4. Picture of Crissa BoyinkCrissa BoyinkJune 20, 2015

    Jenni -
    You’re a better cook than I am. It doesn’t surprise me that you can make a tasty meal from just about anything. ;)

  5. Picture of LonnaLonnaJuly 01, 2015

    It gets way too easy to pick up pre made food or order in Chinese when I’ve run out of steam with meal planning. I’ve started making meals that my husband shouldn’t have on his diet (pasta) on nights he is out doing his hobbies at our local hackerspace. The girls don’t seem to mind Tuesday pasta nights being the same thing all the time, and its one less night to figure things out.  This summer we have been making this: http://cooking.nytimes.com/recipes/10304-marcella-hazans-pasta-with-four-herbs

  6. Picture of Crissa BoyinkCrissa BoyinkJuly 02, 2015

    Lonna,

    That pasta dish looks simple yet tasty. I may put pasta back in my Fall Capsule Kitchen. It’s such a versatile carb to have on hand when we travel.

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