Balsamic Steak Marinade (Whole 30)

I had great plans this morning to get up and get a bunch of pictures added to posts and scheduled for publication next week while I am on vacation next week so you all wouldn’t even miss me while I am gone. You know how much I got done? Nothing. You know why I got nothing done? Because WordPress changed their editor and now I don’t know how to do anything. Why is this annoying me so much when I learned it once and know I will eventually learn it again? I don’t know but it is. Thank you for letting me get that off my chest. Please enjoy the recipe while I go learn how to blog again.

Balsamic Herb Steak Marinade

From The Real Food RDs

1/4 cup balsamic vinagar

3 TBS olive oil

1/2 tsp garlic powder

1/4 tsp onion powder

1 TBS Italian seasoning

1 TBS Dijon or spicy brown mustard

1/8 tsp black pepper

In a non -reactive bowl, combine all the ingredients and mix well. Add the steak of choice and marinate for 30 minutes to 24 hours. Cook the steak with your prefered method to your prefered doneness.

Sweet And Tangy Curry Vinaigrette (Whole 30)

Sometimes, when you have blogged as long as I have, you get the urge to shake things up a little bit. To that end, I am looking to make some changes to the look of my blog so don’t be surprised if you see what look like a lot of random changes when you visit over the next few days.

I would also like to shake up my content a little bit. This is where you come in. Do you have a favorite cusine you would like to see more small batch recipes for? How about favorite vegetable you would like to see more different ways to cook? Do you have a favorite recipe you love to make but you don’t because it just makes too dang much? Send it my way and Ill see if I can adapt it. Leave suggestions in the comments and send recipes to juliesflock13@gmail.com

Sweet And Tangy Curry Vinaigrette

From Go Dairy Free

2 TBS Balsamic vinegar

2 TBS rice vinegar

1 large medjool date

1 tsp curry powder

2 tsp dry mustard

Place all ingredients in a jar. Cover and shake like crazy. Store in the refrigerator for up to a week.

A Small Batch Thanksgiving — Balsamic Honey Brussels Sprouts

711Today has been a rough day.  It started with a trip to the vet with my beautiful Budgie, Annie, to confirm what I already suspected.  My Budgie boy has  fatty liver disease.  Annie’s liver cells are slowly, thank God, being replaced by fat cells which will eventually cause liver failure.  There is no way to stop it or treatment to slow it down.  All I can do is make sure to trim Annie’s beak when it over grows ( a symptom of fatty liver disease is an over grown beak.  Healthy parrots never need their beaks trimmed), so he can continue to eat and make him as comfortable as possible when the end comes. Right now you couldn’t tell Annie is sick, he is eating and squabbling with his cage mates and doing what happy Budgies do.  So I am going to keep on caring for him and loving him just like I always have.

It’s always hard for me to mentally deal with a sick animal.  I always feel like it’s my fault they are sick.  I could have done something to prevent their illness.  In my head, I know that isn’t true but it takes longer to convince my heart that there is absolutely nothing I could have done to prevent Annie from getting fatty liver disease.

So after getting home from the vet I sat with Annie for awhile and gave him a special treat then I went to kitchen and started cooking and baking. I don’t know why but the kitchen is my happy place. When I am there nothing seems too overwhelming or out of reach. The kitchen is the only place I have total control. I made a batch of birdie bread for the birds, gerbils and rats and a wonderful dinner for me. The dinner included these wonderful roasted Brussels sprouts. I am going to include them is my Thanksgiving dinner. I didn’t have balsamic vinegar so I substituted apple cider vinegar. You could substitute any vinegar for it, except maybe, distilled white vinegar.

Balsamic Honey Brussels Sprouts

3/4 – 1 lb Brussels sprouts

1 1/2 TBS olive oil,

1/2  tsp kosher salt

½ tsp ground black pepper

1 TBS balsamic vinegar

1 tsp honey

Preheat oven to 425°F.  Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.  In a large bowl, toss Brussels sprouts with  1 tablespoon olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.  Transfer the Brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.  Place Brussels sprouts back in bowl. Add remaining 1/2  tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.