Eat your greens like the BrownsPosted: September 12, 2010
Saturday sped by and came to an absolutely gorgeous end…
But it was easy to say goodbye to Saturday because it meant Football Sunday was just around the corner!
Shall we now proceed to eat our way through the NFL?
I say we shall!
Cleveland wasn’t exactly giving me a lot to work with in terms of regional cuisine. I heard a bit about a famous pierogie restaurant, but I wasn’t feeling quite that ambitions.
Instead, seeing as the Browns’ helmets are orange (does this bother anyone else? Wouldn’t brown have been the logical choice here?), I decided to try out the orange sauce I’d seen in my Healthy Cooking for Two or Just You cookbook. Several of you thought it sounded interesting when I described the original recipe as served over asparagus, but seeing as I had a serving of fresh green beans at their prime, I chose to spoon the simple orange sauce over those instead.
- 1/2 cup orange juice
- 1 teaspoon orange rind (optional)
- 1 teaspoon corn starch
- 1 1/2 teaspoons butter (I used Smart Balance Light)
By combining the first three ingredients over low heat and finishing up by adding the butter/margarine, a rich and creamy sauce is created that I can only imagine would be excellent with any vegetable!
For some requisite carb-age, I pulled together a nice side of High-Protein Lemon Pepper Rice
- 1/4 cup brown rice
- 1/4 cup rehydrated TVP
- 2 cups water
- 1 teaspoon Smart Balance Light (or butter of choice)
- 3/4 teaspoon lemon pepper seasoning
Directions: Bring water to a boil; add rice and lemon pepper seasoning. Cover and reduce heat to low; as rice simmers, lightly brown the TVP in a separate saucepan. Combine rice and TVP and stir in butter.
For dessert, I sliced up the orange that I’d butchered for a rind for the sauce…
So delicious and juicy!
Up next Sunday: Carolina Panthers. Any ideas on a Carolina-inspired meal? This one’s gonna be a major challenge!
LETS GO BOYS!