Winners and Losers

Today, was a day of wins and loses.  Traci knew her veggies and won the cooking class and I had a minor loss when I tried a GF biscuit mix which started out so promising, but went from biscuits to cookies!  They tasted alright and made it to the table.  Root vegetables and squashes are some great reasons to love Fall.  They offer you  alternatives to potatoes when thinking about serving a starch.  I roasted the vegetables and also made London broil which is flank steak cut against the grain. You can marinade the meat overnight and prep the veggies the night before too so it can be an easy meal to throw together in little over an hour before putting it on the table.

London Broil:

1-2 lbs of London broil
1/2 cup olive oil
4 tbsp Worstershire sauce
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp thyme
1 tbsp basil
1 tbsp oregano
1 tbsp minced garlic
1/2 tsp coriander
1/4 tsp cayenne pepper
1 tbsp lime juice

Place beef in a gallon size plastic bag.  Whisk remaining ingredients together in a small bowl.  Pour liquid mixture over beef and seal bag.  Marinade in the refrigerator at least 2 hours.  On a medium- hot grill, cook the beef for 5-7 minutes per side depending on personal taste.



Roasted Vegetables:

1 butternut squash
4 parsnips
1 rutabaga
Safflower oil
1 tbsp parsley flakes
1-2 tbsp season salt

Peel and cube all vegetables.  In a large bowl, toss all ingredients together.  Preheat a baking sheet in a 425* oven for about 5 minutes.  Remove baking sheet from oven, sprinkle additional safflower and season salt on the warm sheet and then spread the veggies on the sheet tray. Roast for 1 hour, stirring every 15 minutes or so to prevent over browning of any one side of the veggies.