Lara Mullen said:
I think your supposed to post a recipe now khanada
okay!
marinade:
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh thyme leaves, a few sprigs
1 tablespoon chopped parsley leaves, half a palm full
marinade in 4 strip steaks, 4 chicken breasts, 4 pork loin chops, or 8 portobello mushrooms.
gravy:
2 tablespoons butter
2 tablespoons all-purpose flour, a handful
1 cup beef, chicken or vegetable stock
Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow meat to hangout 10 minutes.
Heat a nonstick skillet over medium high heat. Add marinated meat to the pan and cook 5 or 6 minutes on each side. Remove meat from the pan to a warm platter. Add butter to the skillet, then saute for 3 minutes over moderate heat. Add flour to the pan and cook for 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour pan gravy over the meat and serve.
1 1/2 to 2 pounds of baby carrots and broccoli
1/2 cup water
1/4 cup honey
1/4 cup butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Place veggies in a pan with water and butter. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add honey to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
you'd serve both together with either some pasta or rice of your choice. i like yellow rice which really doesn't involve a detailed recipe so there you go! i love those vegetables!
oh, and now that it's fall, you can use zucchini and squash or whatever else of course. i just prefer baby carrots and broccoli.