Friday, November 18, 2011

Quick and Satisfying Supper

Last evening I made a quick and satisfying supper I wanted to share:

Sherried Peas and Mushrooms

1/2 onion, chopped
8 oz mushrooms, sliced
16 oz. bag frozen peas
Tablespoon of sherry

Water-saute the onion and mushrooms until softened, then stir in the bag of peas and cook on medium until the peas are done, stirring occasionally--no need for additional liquid.  Just before serving, stir in the sherry.

Verdict: Very Good.  This was a hearty and satisfying flavor, keeping me from missing the creamed tuna and noodles the rest of the family had with it. :-)

Clementine-Fennel Green Beans

1 pound fresh green beans, trimmed and broken or cut into 2-inch pieces
juice from 3 small or 2 regular clementines
1 tsp. fennel seeds, crushed

Steam the green beans and then dress with the clementine juice and fennel seeds. I ate this at room temperature as a salad, but it would be good warm, too.

Verdict: Very Good.  I like the citrus combination with fennel seed--it's a "bright" flavor

I had about a cup each of these dishes, and an apple with sliced almonds, for my supper.

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I'd love to know what you think of these or if you have suggestions for improvements!