Yesterday brought a little more snow. Nothing like we've had before, but enough to keep me home. After a small break, the ice/sleet started to fall. This brought on some nastiness.
Nick was able to leave school early, but Alex stayed all day (all the way to 1:45.. what school gets out that early?)
After spending a couple of hours with our neighbors enjoying some wine, we headed home for me to make dinner. I have to say, this dinner was much better than the night before. This one is a keeper. You just can't beat steak with some good veggies.
Beef with Asparagus and Mushrooms
From The South Beach Diet Quick and Easy Cookbook
1.5 lbs London broil, 1 inch thick
4 garlic cloves, minced and divided
4 tsp crushed dried rosemary, divided
2 TBS extra virgin olive oil, divided
1 small onion, sliced lengthwise
1 pound asparagus, cut into 2 inch pieces
1 pound white mushrooms, sliced
2 tsp grated lemon zest
Salt and freshly ground black pepper to taste
Score both sides of steak in a diamond pattern by carefully making 1/8 inch deep diagonal cuts with a sharp knife at 1 inch intervals. Rub half the garlic and 2 tsp of the rosemary into both sides of meat and season with salt and pepper.
Heat 1 TBS of the oil in a large nonstick skillet over medium high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
Heat remaining oil in the same skillet. Add onion and cook, stirring often, for two minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
Cut steak into thin slices and serve with the vegetables.
Supper in a Snap: Oven-Baked Chicken Fingers
10 hours ago