Archive for February, 2004

Pesto Tuna Cakes
Thursday, February 26th, 2004

1 can tuna
1 tsp pesto
1 egg
1/4 cup milk
1 pat butter (for frying)

Cheese & Celery Sandwich
Saturday, February 21st, 2004

(Chlebicek Se Syrem a Celerem)

For a UN-themed potluck dinner (bring something representing your heritage), I used this recipe to create these surprisingly fresh, tasty, and apparently Czech sandwiches. I hid a small green delicious apple slice in the center of each sandwich. The circlular pieces of bread are made using cheap white bread and two different sized red wine glasses as cookie cutters.

I also made a large batch of Mrkvova Polevka S Ryzi (Carrot Soup with Rice), which was excessively buttery (although I used about half the described amount of butter), and wasn’t particularly good at all. I sadly ended up throwing out most of it, as it didn’t keep well.

Cashew Chicken
Saturday, February 14th, 2004

Based on my previous Almond-Crusted Chicken recipe, this recipe replaces the almonds with cashews, and replaces the easy task of throwing the almonds in a coffee grinder with the more arduous “smash them with a blunt object” method. Also, there’s some simple steamed broccoli there as a side, but that’s obvious from the pictures.

Southwest Spiced Steak (& Salad)
Sunday, February 1st, 2004

Steak:
1 tsp cumin powder
1 tsp brown sugar
1 1/2 tsp ground cinnamon
1 tsp paprika
1 tsp oregano leaves
1 tsp garlic powder
1/2 tsp salt
1/4 tsp red pepper flakes
2 top round steaks

Salad:
1/2 head lettuce
1/4 head cauliflower
1/3 cucumber
5 mushrooms
1/2 red pepper

Use mortar/pestle to grind up red pepper flakes into more of a powder.
Mix all spices & sugar.
Put half of the mixture into a little jar to save with my spices for the next time I want to make this (as this recipe makes enough rub for 4 steaks, and I only had 2).
Rub evenly into the two steaks, cover with saran wrap and leave in fridge for 20 minutes.
Preheat grille pan; add a little olive oil.
Grill steaks until done.
Wash vegetables, mix salad.

Steak rub inspired by this recipe.

I’m still paranoically overcooking meat; this ended up tougher than I would have preferred. I did like the spice rub, although I think I’ll add a decent amount of roughly cracked black pepper to it in the future, as there was a nice cinnamon/cumin flavor, but not much of a kick to it.