Heart & Soul Cooking And Crafting

1 bag brussel sprouts halved 1 bag fresh green beans 1 bunch asparagus chopped  2 large yellow onions chopped 4 tblsp extra virgin olive oil 1 head fresh garlic (peeled and chopped) 2 tblsp all-purpose seasoning 2 tblsp chili powder 1/2 cup balsamic vinegar 1/4 cup Worcestershire sauce 3 tblsp soy sauce 1) In a large deep skillet saute onions and garlic until tender. 2) next add brussel sprouts and saute until tender. 3) add green beans and asparagus and cook until tender. 4) add seasonings, vinegar, Worcestershire sauce and soy sauce, cook until liquid is thick and toss with the the vegetables. 5) serve with and meat, fish, poultry or seafood.

1large rudagbegga 1medium rudagbegga 2large onions finely chopped 3 small cans tomato sauce 1 small can tomato paste 2tblsp all-purpose seasoning 1tblsp garlic powder 1tblsp chili powder 1) peel and Julien on mandalin. 2) in large pan heat 2tblsp extra virgin olive oil and onions saute until almost tender. 3) add rudagbegga and cook until tender. 4) add tomato paste, sauce and seasonings. 5) cook until sauce is heated through. 6) serve with any meat, poultry, seafood or fish. This is a very low carb side dish.