Fall = D & E (Diet and Exercise)
Fall semester is here! Taking 15 hours in college classes, but have downgraded from working in a cubicle to applying to fast food restaurants. I think it’ll give me a more flexible schedule for exercising and studying.
My favorite meal to cook (and eat!) right now is this portabella salad. I ordered it at a casual fine-dining restaurant in Broken Bow and have not been able to get the cravings to go away for more so I replicated it (aren’t restaurants useful?).
1. To make it really low in fat, I only put about a teaspoon of olive oil in a small pan. Then about a tablespoon of balsamic vinegar. I turn the heat to medium-high. I let it bubble a little to reduce the balsamic vinegar.
2. Throw in some diced red onions. You can use whatever onions you want, but red onions are my favorite.
3. After the onions start to become a little more opaque, throw in some sliced mushrooms. Any will do. In today’s, I used white mushrooms. They’re half the cost of portabella mushroom and once they’re cooked, you can barely taste the difference. Barely.
4. Add a little water in the sauce pan. This is to make the salad dressing so however much dressing you want, that’s how much water you add in. It doesn’t taste as good as olive oil, but it’s a lot less fattening. Cover for about three to five minutes (until it’s hot and the mushrooms are cooked). Then pour it over your salad (which consists of red and green leafs, diced cucumbers and chives). Pepper.
It’s delicious! I love it because the dressing is hot so it wilts the salad a bit.
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