Couscous salad with black beans, mushrooms and corn

2 tbsp extra virgin olive oil
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced

In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).

Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)

Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.

Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.

Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.

Recipe found in the "Everyday Food" Magazine

Steak with balsamic mushroom sauce

4 Beef steaks (your desired cut)
1/2 tsp salt, divided
1/4 tsp pepper divided
2 tsp butter
2 garlic cloves, minced
2 cups sliced mushroom caps (you can mix different kinds)
1/2 tsp chopped fresh thyme
2 Tbsp balsamic vinegar
1 Tbsp water
1 tsp low-sodium soy sauce

Sprinkle steaks with 1/2 of the salt and 1/2 of the pepper.

Grill steaks to desired degree of doneness.

Heat pan over medium heat. Add butter coating the pan, cook until the foam subsides (about 15 seconds). Add garlic, saute for 30 seconds. Add mushrooms, 1/2 tsp thyme, remaining salt and pepper. Saute mushrooms for 3 minutes or until tender, stirring frequently. Stir in vinegar, soy sauce and water; cook one more minutes or until most of the liquid evaporates. Top steaks.

::: recipe found in Cooking Light April 2008

Beef Tenderloin with Mushroom Sherry Sauce

We had a friend join us for dinner so I made this. I served it with garlic mashed potatoes, steamed broccoli and cauliflower with homemade cheese sauce and a spinach salad.

Beef Tenderloin

2-3 lb beef tenderloin roast
2 tsp each thyme, seasoning salt, Montreal steak seasoning. Rub the roast or steaks with seasoning and let stand until room temp. (about an hour)

I use the convection/roast setting on my oven and roast at 400 degrees. I cook it until the internal temp is 120 degrees, that is med rare. The most important thing to remember is to let the cooked meat rest for 10-15 minutes. It will still cook in this time and the juices will settle as well.

Sherry Mushroom Sauce

2 teaspoons butter
1 1/2 cups pre-sliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water


Sauce:

Melt butter in pan. Add mushrooms, shallots, and garlic to pan; saute 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Serve with cooked beef.