This year has started out a little rough for me. While I had talked about Self-love last week on the blog, with intentions of making more time for the things I love AND me in general, I instead continued to battle this wretched cough/cold. This weekend I finally felt better enough to venture out of the house with my daughter, and we got our nails done, ran errands, had lunch with a great friend and did a little shopping. I was a little worn out this afternoon, but was determined to get back to my Sunday supper ritual.
Today’s menu consisted of Blue cheese beef meatballs, mushroom gravy, and cauliflower mash with a side of sautéed asparagus.
Blue Cheese Beef meatballs
One pound of ground beef
1 cup of blue cheese crumbles
Salt and pepper to taste (about 1-2 tsps. of salt, 1 tsp pepper
1 tsp of dried oregano
Combine and let chill for an hour. Bring to room temperature while the oven is pre-heating to 350 degrees. Bake for about 30 minutes or until fully cooked.
1 head of fresh cauliflower
1/4 cup of low fat cream cheese
2 tsps. of unsalted butter
1-2 tsps. of salt, 1 tsp of white pepper, 1 tsp of garlic powder
Cup up cauliflower and cook in boiling water until soft.
Combine all ingredients in a food processor or blender and process on high for around 2-3 minutes.
1 tsp of unsalted butter
6-8 portabella mushrooms, chopped
1 garlic clove, minced
1 package of Lipton Onion soup mix
4 cups of unsalted/low sodium beef stock
1/4 cup heavy cream
2 tsps. of corn starch and cold water, mixed well (this is called a slurry, you’ll add it to thicken the gravy)
In a sauce pan melt the butter and add the mushrooms and garlic. Cook until lightly browned. Add in the beef stock, and onion soup mix until combined thoroughly. Add in the heavy cream and the corn starch slurry and bring to a boil. Reduce down, and let simmer for 20 minutes. Puree or leave chunky! Your call!
I rounded the dish out with some simple sautéed asparagus with a little salt, pepper, and a pat of butter.