Broccoli with Oyster Sauce

Because I have like no Asian side dishes besides like...rice.

Broccoli with Oyster Sauce

• head of broccoli with the florets cut into bite size peices
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Steam broccoli until tender. 

While steaming combine the rest of the ingredients in a small skillet. Cook over medium heat until boiling then turn to low heat and cook until thick.

Drizzle sauce over broccoli and serve.

Swiss Steak

Swiss Steak
Adapted from Everyday Slow Cooker

• 2 pounds boneless beef round steak, cut into 6 serving pieces
• 1.1 ounce package of beefy onion soup mix
• 1 1/2 onions, sliced (about 3 cups)
• 28 ounce can diced tomatoes, undrained
• garnish: parlsey

Place steak in the slow cooker. Sprinkle with the beefy onion soup mix. Add sliced onions all around, then throw the tomatoes on top. Cook on low for 8 hours.

Next time: when everything is done cooking, remove all the meat and vegetables from the slow cooker.  Make a thickening mix of 3 tablespoons flour with 1 cup water.  Add the thickening mix to the slow cooker and stir until thick. Add gravy on top of steak.

Winter Vegetables with Gnocchi

Winter Vegetables with Gnocchi

Adapted from Southern Living

• 16 ounces pre chopped fresh butternut squash (trust me, get it precut)
• 8 oz mushrooms, halved
• 1 cup frozen pearl onions
• 2 tablespoons virgin olive oil
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 16 ounce package of potato gnocchi
• 2 tablespoons salted butter, softened
• 1/2 cup Parmigiano-Reggiano cheese, grated and divided
• Chopped parsley for garnish

Toss together butternut squash, mushrooms, onions, olive oil, salt, and black pepper in a 13x9in baking pan. Place in oven (before you preheat).  Heat the oven to 450 and bake until the squash in tender about 20 minutes.

Meanwhile prepare gnocchi according to the package directions. Reserve 1 cup of the pasta water.

Remove vegetables from oven. Stir in gnocchi and butter.  Gradually add up to 1 cup of the pasta water 1/4 cup at a time. I only needed 1/4 cup. Stir until a thick sauce forms at the bottom.  Stir in 1/4 cup of the cheese.

Sprinkle the rest of the cheese and parsley on top and serve.

Roasted Cabbage

Because somehow I always have leftover cabbage in my fridge.

Roasted Cabbage

Adapted from Gimme Some Oven

• one head green cabbage (or whatever you have leftover)
• drizzle of oil
• salt and pepper

Preheat to 450F and have an aluminum lined baking sheet. 

Cut cabbage into wedges about 8 for the whole head. Drizzle with oil, salt and pepper. Flip and repeat.

Bake for 10 minutes, flip the wedges and bake for 10 more minutes.

Next time: add some lemon juice or cooked bacon bits on top