Thought I would update my unfinished knitting projects. Just two are underway at this time but I bought ribbon to start a new project.
I wanted to use that Martha Stewart knitting loom, so I set it up to make a shawl. This is finally one configuration where the pegs stay in place. Not totally sold on this system.
I have about 4 feet done and would like it to be at least 6 feet, more like seven. The color has a nice pearl sheen and fades in and out of a light spring green.
The other project is an adult size cardigan using more of that yarn I found on sale.
Last night I adapted a recipe I saw on Ten Dollar Dinners, Food Network. It was great, quick, easy and crammed with flavor. The recipe made 4 generous servings and with sides and smaller (hot dog) buns could have easily made 6. The original recipe is at:
Three Cheese Steak Sandwiches
Here is my adaptation using what I had on hand.
Serving Size : 4
3/4 pound frozen sirloin steak -- partially thawed (or freeze fresh sirloin for 45 minutes)
1 teaspoon chili powder
3/4 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil -- plus more if needed
1 large or 2 small yellow onions -- sliced with the grain
1 red bell pepper -- cut into thin strips
8 ounces mushrooms -- sliced
2 cloves garlic -- minced
3 tablespoons cream cheese
2 teaspoons Worcestershire sauce
2 slices American cheese
4 hoagie/ Sub rolls (the smaller the roll, the more servings)
3/4 cup shredded Co-Jack cheese
Slice the partially frozen meat into very thin slices. Mix together the chili powder, garlic powder, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat. Set aside to marinate.
Heat the oil in heavy saute pan (such as cast iron) over medium heat. I would not use non-stick for this as you want the fond and a pretty high heat for the meat. Cook the onions and peppers, salting them generously, until tender and onions are caramelized. Remove to a plate. Add another teaspoon of oil and the mushrooms and garlic, season this as well and cook until all the vegetables are soft and golden, about 5 minutes longer.
Remove the remaining vegetables to the plate and add a splash more oil to the pan. Raise the heat to medium-high because now it's time to flash-fry the meat. Cook the meat very quickly in the hot pan, stirring to brown all sides. Once brown, reduce the heat (if it was a cast iron pan you can just turn it off)to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated.
Preheat the broiler to high.
Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the shredded cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. (Serve with a knife and fork, these are messy)
NOTES : This recipe started with Melissa d'Arabian and her show on FoodNetwork: Ten Dollar Dinners (Episode: Open-Air Fare). My changes were few - omitted the oregano originally called for and added 2 cloves of fresh garlic in the mushroom saute. I also subbed Colby-jack for the mozzarella she used because fresh mozz is not a frequent flyer in my house and Colby-jack is.