Chickpea Socca with Herb with Herb Salad and Yogurt
Sed eu porta sem. Interdum et malesuada fames ac ante ipsum primis in faucibus. In ante ex, sodales eu dolor sed, venenatis iaculis ex. Donec sit amet est quis tellus cursus finibus ac at lectus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce sed neque facilisis, tempus ipsum vel, fringilla urna. Aliquam consequat nisi erat, vel convallis nisl malesuada quis.
Ingredients
2 small red beets (about 4 oz.)
3 tbsp. olive oil
1 tbsp. whole coriander seeds
2 cups loosely packed cilantro leaves, plus more to garnish
1 cup loosely packed mint leaves
1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons brown sugar
1/2 cup 35% cream
Instructions
1
Spray a small sauté pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.
2
Microwave, uncovered, on high for 1 minute. Remove mug and stir. Cook for an additional 1 minute, or until eggs are completely set! Remove from microwave.
3
Spray a small sauté pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.
4
Heat the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.
5
Mix in the flour and brown sugar. Mix well and cook for 1 more minute.
6
Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.
7
Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.
