First, I want to apologize for not posting a menu this month. Due to the fact that Will and I weren’t really home till the 5th of the month I just decided to do our menu for the month more informally. I made up a rough plan and am taking it week by week. But if you need ideas, you can check out the eight other menu’s that I have up on the menus’ page here.
I missed Munchie Monday with this recipe. I didn’t have enough time and frankly, the recipe needed some tweaking. Mostly due to the fact that we ran out of black pepper…. Very few things that we make for dinner taste right without pepper. I don’t know how I let this crisis come upon us, but it did.
So for those of you who believe in, practice, or are intrigued by the new trend of Meatless Monday’s here is a delicious and appetite satisfying dinner that you can prepare. This was completely my brain child. Last month Will and I tried out chicken stroganoff, and it got me thinking. So I bring you Smothered Sautéed Veggies. Seared asparagus and green beans served over rice or pasta and smothered in a tasty onion-mushroom gravy.
This recipe earned the “Hubster Stamp of Approval” and mine as well; it also got a few “ooh! What’s that?!” at my Bible study, so evidently they thought it looked as good as it tasted. =)
Smothered Sautéed Veggies
- ½ bundle of Asparagus* (I chopped the asparagus into thirds to make it more bite sized)
- 3 Handfuls of Fresh Green Beans*(I used ones from our garden this summer that we blanched and froze. Instructions on that here)
- ½ tsp Garlic Powder
- ½ tsp Crushed Red Pepper
- 1 Onion, Diced
- 4-8 oz of Baby Bella Mushrooms, diced (I like a lot of mushrooms so we did 8oz)
- 2-3 cloves of Garlic (depends on the size of the cloves)
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp Rosemary
- ½ tsp Thyme
- 1 cup Milk (We used original almond milk)
- ½ cup Vegetable or Chicken Broth
- 2 cups water
- 3 tablespoons Cornstarch
- Olive Oil
- Rice or Pasta for serving with
*Really specific I know, but I really don’t know how else to measure that.
- Dice up your onion and mushroom and mince your garlic. Heat some olive oil in a pan till it is nearly rippling, and will easily spread out to coat the pan. Reduce the heat to medium. Add the garlic, onion, and mushroom to the pan, and sauté till onion begins turning translucent and the mixture is very fragrant.
- Toss in all your spices.
- At this point I rely on my Pyrex 2 cup Measuring cup. I put in about ½ cup of milk and a tablespoon of cornstarch. Mix that well in your handy dandy measuring cup and pour the slurry into the sautéing veggies. This is my gluten free version of a roux. Stir it around and let the quick thickening “roux” soak up all those flavors. Now add the rest of the milk and the broth.
- Back to your measuring cup, add two more tablespoons of corn starch and a little water. Mix that till you have a milky homogenous slurry. Add the rest of the 2 cups of water and pour into the pan with everything else.
- Turn the heat up a bit and let your mixture bubble and thicken into a delicious gravy.
- Now, in another skillet heat some olive oil. Once the pan is hot add your green beans and asparagus. You’re not only sautéing, but also searing these veggies. Toss the veggies around to get them coated in the olive oil and then add the garlic powder and crushed red pepper.
- You only need to cook the veggies for a maximum of 5 minutes. You want them to still be crisp so that you have something to chew on in the dish. Plus the high heat sears them giving them a delicious flavor, but if you cook them too long then they will burn.
- To serve put a bed of either pasta or rice on a plate, cover that with a layer of the sautéed vegetables, and smother them with your desired amount of gravy.