Earlier this week I posted a beautiful display of vegetables to encourage readers to love them the way I do. However, the dish was not presented….
So, what did I make?
Mushrooms, orange peppers with sautéed brussel sprouts
1 1/2 cups of mushrooms
1 orange bell pepper
12 brussel sprouts
2 tablespoons of olive oil
A few dashes of the sun-dried tomato basil Mrs. Dash
Instructions: Heat the oil in pan. Then, put in the mushrooms until they are slightly brown but not too dark. Then put in the yellow peppers. Cook until tender. Take the mushrooms and peppers out of the pan and begin cooking the brussel sprouts in the remaining oil. Once they are seared, put about a cup of water in the pan place a top on the pan and turn the temperature on low. This will help the brussel sprouts cook well, but not too done. Once they are soft, add the mushroom/pepper mix to the pan.
Corn off the cob w/corn milk
4 ears of corn
1 tbs of olive oil
Use a knife to cut the corn off if the cob in the pan. Then, scrap the knife against the cob to get the milk from the cobb. Do this with all of the corn cobbs. Stir on medium heat until tender.
*The meat that is displayed is roasted pork loin.
© 2013 Jewel Williams
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