For the Love of Food

Jacob’s dad helped me with the ingredients for the recipe.

1 Baguette (French bread)
1/2 green Bellpepper, sliced
1/2 a large Onion, sliced
1 Cup of Provolone Cheese, shredded or sliced
350 grams (about 3/4 Lb.) Flank steak, thinly sliced
water
Salt to taste
Katstup

If you cannot have your meat sliced for you at the butcher’s: Freeze meat for about 30 minutes so that it is easier to slice. Slice thinly; set aside.
Slice onions and green bell pepper. Heat up a medium sized skillet–do not add oil or fat or any thing. Add the meat and start cooking. Add water about 1 Tablespoon at a time so the meat doesn’t burn to the pan, but not too much so it doesn’t boil. Keep adding some water once it is evaporates until the meat is almost dones and then add no more water. At this point add the onions and cook till they are to your desired doneness (I like mine soft). Add the bellpeppers and cook to your desired doneness (I like mine crunchy). In the meanwhile cut the baguette in half and then cut it open on one side so that it looks like a pita pocket. If you cut it all the way through the food will just all slip out. Once your meat and veggies are cooked add the cheese on top and cook until the cheese melts. Then remove skillet from heat and place half the meat in one peice of the baguette and half in the other peice. Sprinkle some salt to taste on the meat in the sadwhich and add any desired katsup.

This serves 2 adults for a whole meal.

This is a recipe that my friend Zorica taught me.

Polenta
Water
Salt to taste
Plain Yogurt

Directions: Cook Polenta according to package direction using only polenta, water, and salt.
Some packages of polenta recomend cooking with milk and other spices, but this recipe does not call for that.
Tips for cooking the Polenta: never let it boil. If the pot heats up too much than it can start to burn to the bottom of the pot. Once it is the consitency of grits/oatmeal/etc it is done. Spoon into a bowl and put some plain yogurt over it. It is an extremely quick and healthy meal.

This is a recipe that my friend Denis makes. I learned by watching.

Ingredients:
6 Roma Tomatoes, chopped
1 English Cucumber, peeled and chopped
1 medium Yellow Onion, cut into strips
1/2 block of Feta Cheese, cut into little 1/4″ cubes
1/4 Cup Extra Virgin Olive Oil*
1 tsp Salt

Directions:
Mix all ingredients in a bowl together. What I like to do is put salt on each item group that goes into the bowl to make sure that the salt is well distributed. You can eat the salad right away, it does not need to be chilled. It goes well with steak, or anything on the grill.

*Please make sure you use a very very good Olive Oil. Make sure that it is Extra Virgin and a First Cold Press. The darker the Olive Oil looks, the stronger it will usually taste. It is very important to this salad that the Olive Oil taste strong. Do not add anything to another Olive Oil that you currently have to make it taste stronger, there are cheep($) Olive Oils out there that also taste very good.