Steak Wraps

Easy, fast and delicious. It's perfect for left over beef in any form as long as it's tender. Steak is fine, but so is pot roast.

You will need whole wheat flour tortillas, the large kind. Whole wheat is healthier.
You will also need some sliced left over steak or roast, etc.
Some tiny sweet salad tomatoes,sliced
Baby spinach or lettuce,
Thin cucumber slices
thinly sliced sweet red or yellow onion (vidalia is nice)
Sweet red peppers from a jar.
A salad dressing or sauce of your choice( a recipe for one follows)

Just layer the tortillas with the greens, tomato, cukes, peppers and onions.. roll up and heat for a few minutes if you wish, though its not necessary.

For a variation, you can use left over chicken or beef and left over potatoes which you fry til a bit crispy. Add the rest of the ingredients and heat the entire thing til its warm.
This makes a full and healthy meal.
Serve with sauce of your choice, even ketchup mixed with mayonnaise can be nice. For chicken try a honey mustard sauce if you like.
Any nice salad dressing will fit the bill also.
If you add salsa you can spice it up Mexican style too!

Saucy Marinade for steak or beef:
this marinade is from better homes and gardens recipes:

1 (1-1/2 to 2 pounds) flank steak
1/4 cup chopped fresh rosemary or 1 tablespoon dried, crumbled
1 tablespoon chopped fresh marjoram or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1-1/2 teaspoons minced garlic
1-1/2 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus additional for grill pan
Directions
1. Trim fat from steak and place steak in a shallow dish. Stir together rosemary, marjoram, oregano, garlic, paprika, salt, and peppers in a small bowl. Stir in the oil until combined.
2. Spoon herb mixture evenly over both sides of steak, rubbing in. Cover and marinate in the refrigerator 1 hour or up to 24 hours.
3. Preheat grill pan over moderately high heat. Lightly coat pan with oil and place steak in pan. Grill, turning once, until a meat thermometer inserted into center of steak registers 125 degree F for medium rare, 10 to 12 minutes.
4. Transfer to a cutting board. Cover and let stand 10 minutes before cutting, across the grain, into very thin slices. Makes 8 servings.

Herring in Cream Sauce

This is a lovely dish any time, any place.

You will need:
8 pickled herring fillets

1/4 cup of Mayonnaise

2 Tablespoons of whipping cream

1/4 tsp of sugar

1/8 tsp of lemon pepper

1/8 tsp of worchestershire sauce

1/2 cup of finely chopped red onion

1/2 cup of fine chopped sliced leek

fresh dillweed

coarse black pepper

Drain the herring and reserve a tablespoon of its marinade.

Combine your mayo with the cream, sugar, half the dill, lemon pepper , Worchestershire sauce and reserved marinade and mix together.

On a nice plate, arrange the onion and the leek and some dill in a pleasing arrangement.

Top with the herring filets and then drizzle on the cream sauce.

Grind fresh coarse black pepper on top and garnish with more dillweed on the very top.

Shaved carrot also makes a nice presentation.

To make it extra special, top with a large dollop of red Caviar.

Make sure it is not *real* caviar as that is from Sturgeon which is not a kosher fish.

But there are kosher caviar types out there that are very nice and made from Salmon roe. Look for that kind.

Bubble and Squeak

Bubble and Squeak is a British dish that is a delicious comfort food. If you have never tried it, you are in for a treat especially if you are a cabbage and potato lover as I am.
This recipe is easy and I give you here just a basic one, but you can add to it any vegetables from last night's dinner that you like. Its a perfect way to use up leftover veggies including potatoes.
The dish is perfect on a cold winter day with a serving of poached eggs for protein too. They just really go together well.


1 lb potatoes of unpeeled
salt and pepper to taste
2 1/2 oz butter
8oz cabbage, shredded
3 tbsp water
3-4 tbsp vegetable oil
1 onion, chopped well

How to:
Cook your potatoes in boiling salted water for about 20 minutes or so, til tender but not mushy. you stil have to fry them.. You can use potatoes from yesterdays meal and this is the best way to use them.
Peel them if you just made them.




Mash them with half of your butter.
Put the cabbage and remaining butter in a sauce pan with the water and cook on low medium for around 10 minutes or til nice and tender.
Now mix the cabbage in with the potatoes and season them with as much salt and pepper as you like. .

Heat half of the oil in a frying pan and cook the onion til clear and soft.
Now add the potato mixture and press down flat so it will brown nicely.
When one side is all browned, turn it over, adding more oil if necessary and brown the other side.
Remove to a plate to serve. You can cut it in wedges or just scoop and serve as a side dish.
This is hearty enough for a main meal though if you make enough of it and serve with thick slices of toasty bread and butter.