Leftover Beef
|
Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
When I was a child there were simple boiled potatoes on the table with every meal. I didn't eat them for years after leaving home. I have now come to appreciate both their flavor and the nutrition they offer. And a little butter is always good - as is an easy dinner.
Beer Braised Beef Time: 10 minutes
leftover beef with sauce
Gently reheat.
Buttered Potatoes Time: 25 minutes
Sometime the simple things are best ....butter is optional!
2 -3 potatoes
1 tbs butter
salt & pepper
Scrub potatoes and cut into quarters. Put into a sauce pan and cover with water to which you add 1/4 tsp salt. Cover and bring to a boil. When boiling move cover so it is ajar else the potatoes will boil over. They will, I promise. Remove from heat when done (stick a knife in and test - should go in easily). Drain, add butter, salt & pepper if using, and serve.
Sautéed Shredded Brussels Sprouts Time: 15 minutes
I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking.
12 - 15 medium Brussels sprouts
1 tbs chicken stock
2 tsp butter
2 tsp olive oil
1 clove garlic
1 tsp marjoram
2 tbs Parmesan
Mince garlic. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then thinly slice. Put into a bowl and fluff - separate the layers. Heat butter and oil in medium nonstick skillet over medium-high heat. Add garlic, marjoram and shredded sprouts. Sauté until crisp tender, about 5 minutes, stirring often. Add chicken stock, cover and turn heat off. Let sit for 10 minutes. Uncover, turn heat back up to medium and sauté another minute. Finish with a sprinkle of Parmesan and serve.
top of page
Cooking Schedule: 25 minutes |
Sauté garlic and sprouts |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
