Last night for supper, I used up supplies. In fact, all I did was use supplies. I made an Asian Gourmet (from Aldi) box of yellow curry rice. I added about 1/3 of a bag of frozen peas to the rice. I sauteed some chicken breast with onions in a little bit of oil, and then added a Trader Joe's bottle of Yellow Thai Curry sauce. It was delcious, and nutritious. AND... It used up freezer and pantry supplies.
Tuesday night, I made some sort of port reduction with mushrooms sauce for beef. It was pretty yummy, but I would've done it differently if I had it to do over again. I served it with some fresh sugar snap peas, and a box of rice pilaf (from the cupboard).
Beef with Shitaaki Mushrooms and Port Wine Reduction
Beef (I used two large NY strip steaks I had defrosted and needed to use)
1 teaspoon olive oil
1 cup chopped onion
3 cloves garlic, finely chopped.
2 cups shitaaki mushrooms, sliced
1 can beef broth
1 bottle mid grade Port
2 Tablespoons seedless raspberry jam
2 teaspoons Worcestershire sauce
Heat olive oil in a large pan. Saute onion and garlic until soft and translucent. Add Bottle of port, and boil on medium for 30 minutes. Add beef broth, jam, Worcestershire sauce and mushrooms and boil for an additional 30 minutes. Sauce should be reduced significantly.
Meanwhile, cook the steaks on the grill or under the broiler to desired doneness. Serve the warm sauce over the beef.