So in full disclosure, I need to come clean on this recipe. I am guilty of concocting this in my head while in the middle of church last night instead of focusing wholeheartedly on the message. I would like to think I have a healthy obsession with food, but I’ll try to get my priorities straightened out. The good news is that I didn’t spend that time brainstorming this recipe and to have it be a dud. The steak was delicious but the quinoa risotto was the best I’ve ever made, no lie. It had a sweet and creamy factor to it that made it seem like there was a ton of butter and cream in it.
Steak Roulade with Balsamic Mushroom Sauce
Ingredients 2 lb flank steak 1 medium onion, cut into strips 2 cups spinach or any dark leafy green 1 tbsp apple cider vinegar 3 tbsp butter, divided 1 tbsp olive oil 2 cups sliced mushrooms, stems removed 1/2 cup balsamic 2 tbsp Worcestershire sauce 1/2 cup water 1 tsp thyme Salt and pepper to taste Blue cheese crumbles for topping Fresh parsley to garnish | Directions
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Acorn Squash Quinoa Risotto
Ingredients 1 medium acorn squash 1 cup dry quinoa 2 cups water 1 tbsp real maple syrup 1/4 cup Parmesan cheese 1/2 cup fresh parsley Salt and pepper to taste | Directions
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