Hey everyone! I woke up a wee bit late this morning, so this post is going to be rather speedy.
Last night for dinner, I dreamed up some wild combinations in my head. Some came from recipes mixed in with my own ingredients, and some came purely from my brain. Scary, huh? 😉
The stars in the show of dinner:
- red beans
- golden beets
- brussells sprouts
These stars scared the husband a little too much, so I ended up cooking him one of his faves – chicken and noodles in the slow cooker.
Jicama was also going to star last night, but then I figured I was getting a little ahead of myself, and I ixnayed it until tonight or tomorrow.
Anyway, I was doing about a million things at once for this dinner, since there were so many elements, but I started with the beets and the squash.
I sliced up the acorn squashie, and cut the stems off of the beats, and popped them in the oven for 50 minutes at 375º. At this point, I knew I’d need a little help with dinner, and luckily, help was available:
– a sweet and spicy dark brown sauce for the squash and beans (which I adpated from ED & BV)
– a sweet and spicy sauce + almond butter for the sprouts
– a savory caper sauce for the beets (adapted from one of this months Clean Eating recipes)
Next, I sauteed up the beets in said sauce, and then it was about time for everything to be done! Somehow I had perfect timing. This nevah happens! And surprisingly, everything turned out excellently!
Actually, the brussell sprouts were a little too crunchy, so I stuck em in the microwave with a couple tpbs of water, and then they turned out excellently.
After dinner, I finally got to tear into the mystery box that was taunting me the whole time I was cooking!
Clarabelle found some goodies herself.
Gotta go! Have a fabulous day everyone!