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Menu:skewered beef

Grilled steak

Brown Rice

Shredded Vegetables

Roasted Onion, Garlic and Butternut Squash Soup


Beef Marinade

2 lbs sirloin steak

1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons fresh orange juice
1 1/2 Tablespoons minced fresh rosemary
1 Tablespoon minced shallots
1 Tablespoon minced fresh ginger

Cut steak into thin strips against the grain.

Marinate for 4+ hours.

Take remaining marinade and boil for at least 5 minutes, serve as sauce.

Thread on skewers.

Grill for 3 minutes on each side, or broil for the same, 4 inches from the heat source.

Serve over rice and shredded vegetables.

Shredded Vegetablesshredded cabbage and carrots

Shred by cuttling thinly or grate:

2 carrots

¼ Cabbage

2 stalks celery

Roasted Onion, Garlic and Butternut Squash Soup

butternut Squash

Gorgeous Color!

1 ¾ lb. butternut squash, roasted until soft
1 large onion, peeled and quartered, roasted
6 garlic cloves, roasted
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon salt
1  teaspoon green curry paste

1 t yellow curry powder
dash cayenne pepper
4 cups chicken broth or vegetable broth

Before Roasting

Before Roasting

1 bay leaf

1. Place squash cut side down in a greased baking pan. Place one onion and 3-6 cloves of garlic on the baking pan. Bake, uncovered, at 400 degrees F for 30 minutes. Take onion and garlic out when they are soft. Bake squash an additional 15-30 minutes until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan place 2 C broth, the flour, salt, curry and cayenne and stir until blended. Stir in squash, onion and garlic. Add more broth if necessary.

3.Blend with an immersion blender before adding the rest of the broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
4. If you don’t have an immersion blender use a blender or food processor.