Cookbookin’ With Sandy
by Sandy Olson |
We tend to think life is moving faster and faster. However, “Too
Busy To Cook,” by the editors of “Bon Appetit” magazine, was published
24 years ago and seems to mirror the time crunch we live with in
the 21st century. There are 11 chapters of quick recipes as well as
microwave additions to each chapter. The following recipes were adapted
from the section titled Entrees: Meats.
Steak with Neapolitan tomato and caper sauce
3 or 4 small sirloin or top round steaks, about 5 oz. each
1/2 cup minced onion
1 clove fresh garlic, minced
1 can (28 oz.) tomatoes, very well drained and chopped
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 cup oil-cured ripe olives, pitted and cut in half
2 tablespoons capers, preferably the large variety, drained
Salt and freshly ground black pepper
Pan-broil the steaks in a bit of olive oil until done as you like
them. Remove from heat and keep warm. Add onion to the juices in the
skillet and sauté over medium heat for three minutes. Stir in the
garlic and cook one minute more. Increase the heat and add the
tomatoes, basil and oregano. Boil five minutes, stirring frequently.
Quickly mix in the olives and capers. Season to taste with salt and
pepper. Pour over the steaks and serve immediately.
Yugoslav pork with string beans
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 pound pork tenderloin, cut into bite-size chunks
1/2 teaspoon paprika, hot or sweet
1/2 pound fresh green beans, washed and trimmed
1/2 cup water
2 tablespoons flour
Olive oil
Sour cream
Heat a small amount of olive oil in a large skillet over medium-high
heat. Add the onion and green pepper and sauté until browned. Stir in
the pork chunks, paprika, salt and pepper to taste, and continue
cooking until the meat is browned. Stir in the beans and water. Reduce
the heat, cover and simmer until the pork is tender, around 45 minutes.
About five minutes before serving, brown the flour in a small amount of
oil in a small skillet, over low heat. Add more paprika for color and
stir constantly for two to three minutes, being careful not to let it
get too dark or burn. Add this roux to the pork mixture and continue
cooking until the sauce thickens. Serve hot, over noodles, topped with
sour cream.
The less time spent in the kitchen on these beautiful spring days
the better. Food cooked fast, not fast food, can be the answer to the
problem of what to make for dinner.
And..that’s all she wrote.
Editor’s Note: The writer is the former Sandy Snyder, whose parents owned the Pine Grove Hotel on Canadarago Lake.
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