RECIPE POST #5

PSEUDO PAELLA

This recipe evolved from an Australian recipe entitled "Paella" and it now bears little resemblance to either the original recipe or actual paella, but we still call it paella in my house. It was my picky daughter's favourite food for many years and she still loves it.

1 tbsp olive (or vegetable) oil
1/2 yellow (or sweet) onion, diced
1 clove garlic
1 pound lean pork loin, diced
1/2 pound kielbasa or smoked sausage, diced
1 28oz can stewed, crushed or diced tomatoes, undrained
1 cup long grain rice, uncooked
1 cup water
1/2 cup cooking sherry
1 cup frozen peas (optional)

In large (lidded) skillet, heat oil and saute the onion until slightly soft, then toss in the pork cubes. Cook until done and then add the sausage and garlic. Saute another minute or two and add the tomatoes, rice, and water. Cover and simmer for 20 minutes, checking occasionally to add more water, if necessary.

When the rice is tender and most of the liquid is gone, add the sherry and peas and stir well. Turn off the heat and let it sit until the peas are heated through, which takes about ten minutes. For pea haters, you can serve them a bowl before adding the veggies. You can thaw them ahead of time, if you like, but I'm lazy and I've never had them fail to defrost in the hot mixture.

Add salt and pepper to taste.

RECIPE POST #4

STEAK TACOS!

I make these very frequently, mainly because it's my daughter's favorite food. The most labor-intensive part is slicing the meat. Find someone to do that for you and this chore is easier. :D

1 pound sirloin steak (or whatever sort you like - the tenderer the better, obvs.)
1 tablespoon yellow mustard (the type you put on hot dogs - no, really!)
1 tablespoon packaged taco seasoning
1/4 teaspoon dried oregano

Slice the steak very thin and toss it into a bowl. Add the mustard, taco seasoning, and oregano. Mix well. (I normally use my hands for maximum coatage.)

Let that sit for at least 35 minutes to marinate.
(While that's sitting, I will sometimes fry corn tortillas into taco shells.)

Heat a skillet with 1 tablespoon of cooking oil. Fry the meat about a handful at a time until just brown - don't overcook or it will be tough and chewy. Put the cooked pieces into a serving dish and fry the next bit. (Too keep it hot, you can put the bowl into a "warm" oven, just make sure you use an oven-safe bowl. :D)

When the steak is completely cooked, add a bit more oil to the pan and saute some onion slices.

Serve on warmed corn or flour tortillas, topping with your choice of salsa.

Honestly, you can add whatever you like to these, although I seldom add anything but avocado slices or sometimes a squeeze of lime if I have limes handy. They are just as good with added cheese, lettuce, tomato, and sour cream.

Alternative: If you use fajita seasoning to marinate with and add some green peppers to the onions, you can turn it into fajitas, instead...