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Tonight’s Recipe: Boneless Ribeye Roast and Quinoa
Last night my husband said the words I’ve been wanting to hear for ages. “I’m kind of sick of chicken. And Turkey.” For the last 4 years, he’s been fairly anti-red meat, because apparently he has enough of it when he travels. Which leaves me totally toast, because of course I’m not going to fancy business dinners. So, meat week at my house. I couldn’t hit the store fast enough to stock up on beef reserves.
Quinoa is one of the new grains taking the US by storm. It is high in protein and contains all of the essential amino acids, making it an excellent choice for vegetarians. It’s also yummy and has a great mouthfeel, with a nice crunch. I personally much prefer it to rice. Look for it in the bulk foods section of your grocery. Make sure to rinse the quinoa thoroughly as it is coated in a natural pesticide which will leave a bitter flavor.
5lb boneless ribeye roast
fresh ground pepper
6-7 cloves garlic
Remove roast from fridge approx 2 hours before cooking to let meat come to room temperature. Preheat oven to 500. Sprinkle roast with seasonings. Cut slits in the fat side of the roast at even intervals, stuff the slits with the garlic cloves. Place roast fat side up in a saute pan and place in oven. Cook at 500 for 30 minutes, then reduce oven temp to 325. After 30 minutes raise heat to 425, then cook until roast reaches an internal temperature of 140.
2 1/2 c. chicken broth
1 1/4 c. quinoa, thoroughly rinsed
1/4 of a white onion, chopped
2 cloves garlic
generous pinch of dried rosemary, crushed
4-5 sprigs fresh thyme
4 bay leaves
1 tsp murray river salt
fresh ground pepper
In a medium sauce pan, bring 1/2 c. of chicken broth to a boil, add onion, spices and garlic, cover and cook 5 minutes. Add remaining chicken broth and quinoa. Bring to a boil, then reduce heat to a simmer. Cook for 18 minutes.