Sides

Brussel Sprouts with Mushrooms and Shallots

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My last Brussel Sprouts recipe got 80 likes –thank you all!!!  So, I decided to share another recipe.  This is another variation on the roasted brussel sprouts.  Mushrooms pair up with the sprouts to give it a woodier, heartier taste!  I used frozen and canned ingredients but if possible please use the fresh ingredients (when in season) and it will taste really good.

Ingredients:

16oz bag of frozen, thawed, dried and sliced in half.

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1 shallot sliced

1, 6 oz can of Dutch mushrooms

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1 tbsp of olive oil

2 sprigs of thyme.

Salt and pepper for seasoning

Method:

Toss all the ingredients in a bowl and spread in a single layer on a baking sheet.

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Roast in a 400F oven for about 20-30 min till golden brown.

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Serve hot or at room temperature !

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Dinner, Meat, Salad

Steak Salad Platter

I did not grow up eating beef.  As a result, I am really shaky about cooking steak and even buying the right cuts of meat.  But I still try.  I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process.  So this past week I took the challenge of cooking steak.  I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it.  Much to my pleasure it came out really good ! Also, the roasted vegetables made their last appearance in this recipe.  Enjoy !

Marinading the steak:

1 lb of shaved steak

1/8 cup soy sauce

1/4 cup Worcestershire sauce

1Tbsp of thyme (dried or fresh)

a few dashes of garlic powder and black pepper

Use all of the above ingredients and marinade the steak for about 2hrs.  Marinade in a ziploc bag and rub in the marinade into the meat.

While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.

Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.

Next in a wide frying pan, fry the steak to desired doneness, I like it well done.  Once the steak is almost done, add the mushrooms and onions and fry together

I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice.  There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.

Serve warm or at room temperature.  Garlic bread and glass of red wine would make it a complete dinner !