Steak Sandwich

Sometimes I look for the easiest way to speed up a process like making steak sandwiches. I decided to try using my food processor to slice up the meat. I actually didn't think it would work. It worked pretty nicely. I did put the flank steak in the freezer for about 10 minutes before I did it. This is a really good sandwich. Since I now know how to speed up the process, we just be having them more often.

Steak Sandwiches
2 Tbsp vegetable oil
1 Tbsp unsalted butter
1 1/2 lb. flank steak, sliced and chopped into small pieces
8 oz. button mushrooms, sliced
2 Portobello caps, sliced
1/2 onion, chopped
1/4 cup white wine
salt and pepper
4 hoagie rolls
8 slices of provolone cheese 

Directions:

1. Preheat the oven to broil.
2. Line the rolls on a baking sheet.
3. In a medium skillet, heat the vegetable oil over medium heat.
4. Add the butter and melt.
5. Add the onion and mushrooms. Cook for about 5 minutes and the onions start to caramelize.
6. Add the steak and cook until browned. Salt and pepper to taste.
7. Stir in the wine and simmer for about 3 minutes.
8. Remove from heat and spoon the meat mixture into the rolls.
9. Top the meat with the cheese slices.
10. Broil for a few minutes until the cheese has melted.
11. Serve warm.

Recipe adapted with permission from The Little Kitchen.

One year ago.......................I made Banana Split Cake.

Did you already know.........
-Pierre Verdun created the first household version of the food processor according to Encyclopedia Britannica.
-Cuisinart was created after Carl Sontheimer saw a cooking show in France using a food processor. 
-Carl Sontheimer did receiving licensing rights before innovating Pierre Verdun's food processor.

Sauerbraten Roast

When I lived in Colorado, I was lucky to have some friends move out west from New York. We would normally go out to eat but on one occasion our friends invited us over to eat. Now, I will admit my cooking talents did not develop well in Colorado. I will still blame it on the altitude if asked. I could not cook meat. It was dry. It was burnt. I even had a vegetarian friend that could cook meat better than I could. It is strange that I was still able to bake very well in Colorado. Isn't cake more important than a chicken dinner?

Now, my friends did not have this problem. They could cook very well. My friend made us sauerbraten for supper. The roast was delicious. My friend was so generous he even provided me with the recipe. The recipe was from my friend's mother. I did not attempt this recipe when I lived in Colorado. No, I was afraid I would ruin such a wonderful recipe. I horded the recipe away. Since I have been making German meals lately, I had to make this meal again. Even the leftovers are great. Sauerbraten takes days to marinate and hours to cook but it really is worth the time.

Served with red cabbage, German potato salad, and bread

Sauerbraten
5 lb. bottom round roast
1 pint red wine vinegar 
1 large onion, sliced
1 carrot, sliced
1 celery stalk, sliced
4 whole cloves
4 peppercorns
2 bay leaves
salt and pepper
6 Tbsp butter
5 Tbsp flour
1/2 cup sugar
8 ginger snap cookies, crushed

Directions:
In a non metal bowl, add the red wine vinegar, onion, carrot, celery, cloves, peppercorn, and bay leaves.
Season the roast with salt and pepper.
Add the roast to the red wine vinegar and marinade for 4 days. Turn the roast each day. 
On the fourth day, remove the roast and set aside. Strain the marinade and reserve the liquid.
Heat a dutch oven over medium heat.
Brown the roast on each side. 
Add the strained marinade to the roast and bring to a boil.
Lower the heat and simmer the roast for about 3 1/2 hours. 
In a small pan, melt the butter.
Stir in the flour to the melted butter. Add the butter and cook until light brown.
Add the melted butter mixture to the roast.
Cover and cook for 1 hour.
Remove the roast from the pan.
Stir in the crushed ginger snap cookies until thick.
Let the roast sit for 15 minutes before slicing. 
Serve with the sauce.

Recipe so kindly provided with permission from Mama D'Angelo.
Serve the sauerbraten with German Red Cabbage and Apple Strudel.  
Last year on this day, I made............. Easy Burgers.

Did you already know....
-Sauerbraten translates sour roast.
-Sauerbraten was originally made with horsemeat.
-Sauerbraten recipes vary from regions in Germany.
-Some sauerbraten recipes used bread as a thickener to the sauce instead of gingersnap cookies or raisins.

Steak and Ale Pie

I try to encourage my children to read often. I bring them to the library which they like. I also purchase books for them. I recently purchased a book for my son. I thought he would like it since it was scary. It was by R. L. Stine and called How to kill a monster. Doesn't the title seem like a book for a boy? The cover said Step One: Run Step Two: Run faster. I guess my son was feeling a little tough that day since he read the cover and informed me that it was a girl's book. My son would fight the monster and not run. (I think if the monster was scary enough he would be running faster than his sister. I meant he is really tough.)

As I continue my British dishes in honor of the Olympics, I made Steak and Ale Pie. I had never had Steak and Ale Pie until my friend recommended it to me. I asked my Dad if he had tried it. He told me that he liked it very much and even my daughter tried it. After making this dish, my daughter informed me that this recipe was better than the one she tried before. I think she is sweet.

Steak and Ale Pie
(Servings: 6 to 8)
1/4 cup all purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 pounds stew beef, fat trimmed and cut into 1 1/2 inch pieces
2 Tbsp olive oil
1 large onion, sliced
2 cloves garlic, minced
10ounces (about 5) Portabella mushrooms, sliced 1/2 inch thick
1 cup dark ale
3 cups beef broth (I used chicken broth)
1 tsp dried sage
1/2 tsp dried thyme


Topping:
2 eggs
2 egg whites, stiffly beaten
1 tsp salt
1 cup all purpose flour
1 cup milk

Directions:

1. Preheat the oven to 350 degrees F.
   In a food processor, pulse the whole eggs about 3 times.
2. Add the salt, flour, and milk to the eggs. Blend for 45 seconds.
3. Place the egg mixture in the refrigerator for 45 minutes.
4. In a large plastic bag, combine the flour, salt, and pepper.
5. Add a few beef pieces at a time to the plastic bag and shake to coat the meat.
6. In a large pan, heat the oil. 
7. Add the meat and brown on all sides. Remove the meat and transfer to a plate.
8. Add the onion and garlic to the large pan. Saute for 2 minutes.
9. Add the mushrooms and saute for 5 minutes. The onion should be translucent and the mushrooms are giving off some of their liquid.
10. Add the ale to the large pot and stir to loosen any browned bits on the bottom of the pan.
11. Return the meat back into the large pan. Add the broth, sage, and thyme.
12. Bring the mixture to a boil. Remove from heat and allow to cool slightly before transferring the beef mixture into a casserole dish.
13. Bake the beef mixture for 45 minutes to 1 hour. The meat should be tender but not dry.
14. Remove the beef from the oven and turn the oven to 425 degrees F.
15. Remove the egg mixture from the refrigerator and fold in the stiffly beaten egg whites.
16. Cover the beef mixture with the egg mixture topping and bake for 15 minutes. 
17. Reduce the oven to 400 degrees F.
18. Bake the dish for another 10 to 15 minutes. 
19. Note: check the liquid level of the dish so the meat mixture doesn't dry out.

Recipe from my friend Tracey. Thank you Tracey for giving me permission to use it. It was delicious!

Did you already know...
-In 1896, the first modern day summer Olympics was held in Greece.
-The first  winter Olympics was held in France in 1924. 
-The 2014 Olympics will be held in Russia and then followed by the 2016 Olympics being held in Brazil.

Teriyaki beef

This is a recipe my family have been making since I was little. My parents would make it and place it on skewers to marinate. Then they would grill it. When you live in Hawaii or Guam, you can grill all the time. I live in Maine. We have a lot of snow. I could try talking my husband into taking out the grill to cook this recipe but I know it isn't going to happen. You could suggest for me to do it but I try to spend as much time outside in the cold as I can. I run from the house to the car and from the car to the store. Sometimes I even get lucky by talking someone into warming up the car for me. Aren't they sweet? 

So I had to adapt one of my favorite recipes for indoors. I am glad I did. I think we will be having this recipe more often now. I have used the marinade on chicken and it is great. My family received this recipe from a friend over 30 years ago so I can not give you where the recipe originated. 

Teriyaki Beef 
1/2 cup soy sauce
1/2 cup water
2 cloves garlic
1/2 cup brown sugar
3 inch fresh ginger
1 scallion, chopped
1 lb steak, chicken, or any other desired item you want to marinate
1 tsp vegetable oil

Directions:

1. Add all the ingredients to a dish besides the lb of meat. Mix well so the brown sugar is incorporated. 
2. Add the meat and marinate for 24 hours. 
3. In a skillet, heat the vegetable oil over medium heat.
4. Add the meat and cook until cooked through. 

Recipe adapted from a family recipe.

Did you already know............
 -Guam is the largest island of the Mariana Island chain in the Northern Pacific Ocean.
-The tropical island of Guam is a US territory.
-Guam's motto is "Where America's Day Begins".
-45 % of Guam's population are the native people Chamorro.
-Guam is only 30 miles long.

Enchilada Pie

Since I can make my own tortillas, I can decide the size for the tortillas. Tortillas only seem to come in two sizes at the store, really gigantic or small. For this dish, I made the tortillas to fit my circular baking dish. Isn't that cool? It probably would have taken me just as long to drive to the store to buy the tortillas than just make them. I love my food processor. 

Since it was cold out, I didn't want to go out. I had hamburger in the freezer. Cheese in the refrigerator. I cheated since I had a can of enchilada sauce. I asked my youngest daughter for an onion and garlic. She brought me 3 onions. So, I asked my son to grab me some garlic. He did and showed his sister what garlic looks like. Then he saw I had 3 onions so he ran and grabbed a pair of sunglasses. He is so thoughtful. The sunglasses were too dark to use in the house. Since I only used half an onion, I didn't cry.

Enchilada Pie

4 flour tortillas
1 lb ground hamburger
1/2 medium onion, chopped
2 jalapeño peppers, seeded and chopped fine
1 garlic, minced
1 tsp ground cumin
1 Tbsp ground chili powder
1/2 cup water
1 package of shredded Mexican cheese blend
1 (10 oz.) can of enchilada sauce
salt and pepper for taste
sour cream, scallions, cheese and other desired toppings

Directions:

1. Preheat oven to 375 degrees.
2. In a medium skillet, brown the hamburger over medium heat.
3. Add the onion, peppers, and garlic to the skillet. Cook about 2 minutes.
4. Add the cumin, chili powder, salt, and pepper. Cook about 2 minutes.
5. Add the water and cook for about 5 minutes.
6. In a baking dish, add about 1/4 cup of enchilada sauce to coat the bottom of the dish.
7. Add a tortilla to the dish.
8. On top of the tortilla, add about 1/4 cup of the meat. Spread evenly over the tortilla.
9. Cover with a handful of cheese and then top with 1/4 cup of the enchilada sauce.
10. Repeat the layer until topped with the last tortilla.
11. On top of the last tortilla, cover with the remaining enchilada sauce and top with cheese.
12. Bake the dish uncovered for about 30 minutes or until the sauce is bubbling and the cheese is golden brown.
13. Let cool for about 10 minutes before serving.
14. Serve with desired toppings.

Recipe from Jen of Sweet Morris

 Did you already know...........
-Jalapeño peppers range from green to fully ripen red.
-Jalapeño peppers are originally from Mexico.
-The heat of the jalapeño pepper are from the seeds.
-Jalapeño peppers are a good source of Vitamin K, Vitamin A, and also contains traces of Vitamin E and Vitamin B plus other nutrients.