1 carrot diced
1 Italian squash diced
1 small onion, yellow or red, diced
Salt and Pepper to taste
2 tbs Olive oil
1 can 14oz chicken stock
1 cup couscous
1 tbs extra virgin olive oil
In a medium skillet, heat olive oil over medium heat. Add carrots and sauté till starting to get soft.
Add onion and sauté till soft. Add Italian squash and sauté for a few minutes.
Season with salt and pepper.
In a medium sauce pan bring the chicken broth to a boil. Add couscous, stir then remove
from heat and cover for 5 minutes. Add the vegetable mixture, stir to combine.
Serve with some extra virgin olive oil on top.
Why bake a steak in the oven? You will get that slow roasted even cooked flavor only gotten when cooked in the oven. Use an oven thermometer to monitor the temperature of the steak. It is better to under cook and let rest than to over cook the steak. Enjoy
Baked steak with roasted butternut and potatoes
2 New York bone in steaks about 1” thick
2 tbsps. steak seasoning
Let steaks come to room temperature. Season each steak with the steak seasoning on all sides. Place on a broil pan and put in a 400 oven. Cook till the internal temperature reaches 145 for medium rare or 160 for medium. Remove from the oven and let rest for at least ten minutes. Slice and serve with roasted potatoes and butternut squash.
½ butternut squash cubed in ½” pieces
1 tbsp. olive oil
Salt and Pepper
1/8 tsp. fresh grated nutmeg
Place in a baking dish with the olive oil, season with salt and pepper and grate some fresh nutmeg on top. Place in a 400 oven and cooked for 40 minutes.
1 tbsp. olive oil
4 medium white potatoes, unpeeled
1 tbsp. steak seasoning
Slice the potatoes into 1/2” cubes and toss with the olive oil and steak seasoning. Place in a baking dish and put into a 4oo oven for minutes.