A Tale of Two Seasons (Simmered Beef, Roasted Sprouts, Apples and Squash and Sauteed Asparagus)

I realise it's spring, but I have some squash I hadn't cooked yet, so I am mixing my winter and spring in the same way the Texas weather likes to keep us all on our toes. Sometimes I crave stuff that really has little connectedness, and today is one of those days.

So today, you actually get a full meal from me. I wanted a little meat, but I couldn't see a reason why P and I needed a half pound each, so I just used half of the meat I bought and froze the rest. If you guys get tired of seeing Brussels sprouts from me (I can't remember how many variations of the same roasted cabbage I've posted and I am too lazy to check), say so. They're one of my favourite veggies, so I make them as often as possible. I had two adult-fist-sized acorn squashes (there's still a butternut lurking I need to address), so I used these but they weighed around a pound or so, and P and I can never resist fat sticks of asparagus. It's a mish-mash meal, but everything's got orange in it. Oh, except the cucumber I wanted to use up so I did them the same as yesterday.

Simmered Beef

1/2 pound beef stew meat (or other cheap cut), sliced into 1/4" strips
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon ground coriander seed
1/8 teaspoon fenugreek
1 teaspoon orange juice

Marinate in the fridge for at least 30 minutes. Simmer over low heat until meat is cooked through, about 10-15 minutes. Serves 2.

Roasted Brussels Sprouts

8 large Brussels sprouts, trimmed
2 tablespoons olive oil
1/4 teaspoon orange peel
1/8 teaspoon poppy seeds
1/4 teaspoon salt

Preheat oven to 400F. Combine all in an oven proof pan and roast 40 minutes. Serves 2.




Roasted Squash and Apple

1 pound acorn squash, deseeded, peeled and cut into 1" chunks
1 apple, peeled, cored and cut into 1" chunks
1 tablespoon orange juice
3 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon cinnamon
dash freshly grated nutmeg
1/2 teaspoon vanilla

Preheat oven to 400F. Combine the above, then roast for 40-45 minutes, or until squash is soft. Serves 2-4.

Sautéed Asparagus

1 bunch large asparagus
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 teaspoon seasoned salt
1 tablespoon orange juice

Heat pan, then add oils, seasoned salt and orange juice. Let heat, then add asparagus. Sauté until tender. Serves 2.

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