Upping My Game

This dinner was absolutely delicious. And relatively easy.

When people tell me what a good [cook] I am, I sometimes think/say, “Well, the oven did all the work.” And that was basically true here, but it all came out so perfectly.

IMG_1174I started with olive oil and half a chopped onion. Soften the onion and add garlic and 2 cups of rice. Toast for 4 minutes. Add 4 cups chicken broth, and 1 cup of water. Stir. Bake in a 350 degree oven for 35 minutes. I’m certain vegetable broth would taste good, too. After, add 1 lb. of chopped asparagus. Stir. Bake 5 mins. more.

IMG_1175Finally, stir in the zest of a whole lemon and a cup of parsley.

IMG_1176Perfection, on the level of meeting Jill Goodacre in an ATM vestibule.

The rest of the meal consisted of three steaks cooked in the crock pot on low for 8 hours. I brushed each side with steak sauce and dijon mustard, and added a 1/4 cup of wine.

IMG_1177

The salad is roasted vegetables (onion, carrots, red and yellow peppers)–zucchini would have been tasty. I roasted them in a balsamic vinaigrette that I made in the food processor. I think I will probably roast all vegetables in that henceforth. I put the vegetables on spinach leaves and drizzled balsamic vinegar and olive oil.

Dessert, the gluten free donuts I’ve made a million times. Thank goodness for leftovers.

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