Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

Fix a Bad Steak

Got a tough steak? Don't waste it. I've had more than my fair share of steaks that I cooked exactly to my perfect doneness only to discover they were chewy and tasteless. No problem. Here's an easy remedy for bad steak.

Let the cooked steak cool thoroughly first. In the fridge. Slice thinly. As thin as you can.

Heat a pan on medium and coat the bottom with low fat Italian salad dressing or plain olive oil. Add slices of steak. Salt and pepper generously if using plain olive oil. Do not crowd the pan. Cook slices in batches if you have to. As you remove heated pieces place them on a foil tented plate to keep warm.

You can also cook any veggies you want in the same pan. Frozen or fresh. Once your done cooking your steak slices lower the heat a little. Low medium. Add a few tablespoons of water and cover. Cook fresh for 3-5 minutes. Frozen 5-7 minutes. Stirring occasionally.

Your chewy steak will be tender and flavorful. Your veggies will be healthy and tasty thanks to the left over meat junk in the pan.

Additional you can make a glaze from the liquid left in the pan. After you've removed any meat or vegetables cook the remaining liquid uncovered for about 5 minutes. Serve as is or whisk in some flour or cornstarch to thicken to a gravy like texture.

Serve your sauce/glaze over your meat and vegetables. Delicious.