So, I totally haven’t posted since Christmas and I know you have all been wringing your hands saying “Ohmigosh, what is Mel doing, she is the light of my life, I can’t go on, etc.” And I’m like, it’s okay guys, I’m back. Basically I got back from Chile just a couple weeks ago and so since then my life has been racked with holiday parties and job hunting. One of those things is really fun. Guess which one.
So, for one of my New Year’s Resolutions (apart from updating my Facebook status less and watching Top Chef more) I decided that I’m going to drastically reduce my refined sugar intake. As in, try not to eat it at all. This is pretty challenging if you don’t like to cook because almost every premade, prepackaged food has like 40g of pure homogenated death juice or whatever that stuff is called. BUT, if you like to cook it’s actually pretty easy, especially for people like me who really don’t have much of a sweet tooth. Seriously, I hardly ever eat my baked goods, I just use them for bribes.
So, my parents still eat sugar (oh, I’m living with my parents) and they don’t really want to alter their diets and lifestyles to suit me, which is fair, and just means I get to cook more. Tonight I made myself a delicious cream sauce that I plan to ladle over roasted garlic cous-cous (coming soon). Good, right? I know.
5 large shitake mushrooms (chopped)
1 head of broccoli (chopped really teeny tiny, seriously, go to town on that broccoli’s head)
2 cloves of garlic (minced)
2 tbsp EVOO
1 tsp chili flakes (can be adjusted based on spice tolerance)
1/2 tsp white pepper
1/2 tsp nutmeg
1 tsp kosher salt
2 lemons (juiced)
8 oz heavy cream
2 tbsp flour
Using a heavy saucepan, sautee the mushrooms, broccoli and garlic in the olive oil for about two minutes on medium heat. Add chili flakes, white pepper, nutmeg, kosher salt and lemon juice. Sautee for about five more minutes. Then add cream and stir for about a minute. Add flour and stir vigorously and immediately so the flour doesn’t clump. Continuing stirring over heat for about seven more minutes. Then you’re done! Serve over something with a cool name, like cous-cous or…panna cotta. No, don’t do that. Cous-cous is good. Or just normal pasta. You’ll figure it out.