Monday, February 6, 2012

The Tale of DinDin

The tale of dinner sometimes starts with some red wine. I like the liberte cabernet that I get at Trader Joes. It continues with sauteing a handful of Brussels sprouts and two  handfuls of frozen broccoli in a little bit of water until thawed and cooked tender (10min most), and a handful of kale, wilted down in the same pan, with some fresh ground red peppercorns. In another pan, a handful of chopped button mushroom and half a handful of frozen exotic mushroom, sauted in a tiny bit of sesame oil with a some salt until the mushrooms are nice and brown. All served with a drizzle of BBQ sauce, hot sauce and goat cheese crumbles.


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