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Mediterranean Steak and Egg Pitas

Many foods are given up for Lent – including eggs, cheese, meats and coffee. In some cultures, the Easter meal is at breakfast time, while others wait until noon or later for their traditional feast. Happy Easter!

MEDITERRANEAN STEAK AND EGG PITAS
Preparation time: 10 minutes. Cooking time: 10 minutes. Serves: 4.
1 beef top sirloin steak (1lb),
cut into 1/2-inch cubes

1/2 tsp Greek seasoning

1/4 tsp salt

1/4 tsp fresh ground
black pepper

1 Tbsp olive oil

4 eggs

4 whole pita breads, warmed

2 medium tomatoes, chopped

1 can (2-1/4 oz) sliced ripe olives, drained

2/3 cup crumbled garlic and herb feta cheese

Sprinkle beef with the Greek seasoning, salt and pepper. In a large skillet, sauté beef in oil for 4-6 minutes or until no longer pink. Remove from the heat and keep warm. In a large skillet, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.

RED CABBAGE AND CRIMINI MUSHROOM SOUP
Preparation time: 15 minutes. Cooking time: 45 minutes. Serves: 4.
3 Tbsp olive oil

1 medium onion,
peeled and diced

3 cloves of garlic, minced

3 stalks of celery
with leaves, chopped
1/2 medium red cabbage,
cored, sliced, chopped

Freshly ground black pepper

Freshly ground sea salt

1 tsp cumin

1 tsp oregano

1 can black beans, drained and rinsed

1 can diced tomatoes

2 cups of vegetable stock

3 Tbsp freshly squeezed lime juice

Heat a large heavy bottomed soup pot. Add oil, heat, then sauté onion, garlic and celery for about 3 minutes. Add mushrooms, sauté until browned. Add cabbage and cook until soft. Add salt, pepper, cumin and oregano. Add black beans, diced tomatoes and vegetable stock. Bring to a boil then simmer for about 30 minutes. Stir in lime juice and serve.

SPICED PORK TENDERLOIN WITH CRANBERRY
AND ORANGE GLAZE

Preparation time: 10 minutes. Cooking time: 30 minutes. Serves: 4.
2 (1 lb) pork tenderloins

2 large cloves garlic

1/2 tsp ground cumin

1/2 tsp leaf thyme

1/2 tsp ground cinnamon

1/2 tsp ground allspice

dash ground cloves

salt and pepper
2 tsp vegetable or olive oil

12 or 14 oz fresh or
frozen cranberries

1 (12 oz) can mandarin
orange slices in syrup

1/2 cup sugar
juice and zest from 1 orange

Preheat oven to 425°. Lightly oil a roasting pan.

Mash and mince the garlic and blend well with the cumin, thyme, cinnamon, allspice, cloves, salt and pepper; mix with oil. Rub spice mixture all over the pork tenderloins. Roast until pork registers about 155°F.

Meanwhile, in a saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon some of the cranberry mixture over the pork tenderloins and roast for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Let the pork rest for about 15 minutes before slicing.

APPLESAUCE CARROT CAKE
Preparation time: 10 minutes. Cooking time: 45 minutes. Serves: 8-12.
1 pkg Carrot ‘n’ Spice Cake Mix
1 (15 oz.) jar applesauce

3 eggs

1 cup chopped pecans/walnuts

1/2 cup raisins

Preheat oven to 350°F. Grease and flour small individual Bundtlette pans or regular Bundt pan. Blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. By hand, stir in nuts and raisins. Pour into prepared pan. Bake for about 35 minutes or until toothpick inserted in the center comes out clean. Start toothpick test after 10 minutes for 12 x 1/2 cup Bundtlette pans and after 15 minutes for 6 x 1 cup Bundtlette pans. Serve with Rum Cream … recipe below.

RUM CREAM

Preparation time: 5 minutes. Chilling time: 30 minutes. Serves: 8-12.
1 small pkg Jello Instant
French Vanilla Pudding

1 cup milk

1/4 light rum

4 oz Cool Whip

Beat milk and pudding mix together for 2 minutes. Add rum and beat 1 minute more. Fold in Cool Whip. Refrigerate. Serve from a pretty pitcher or crystal bowl with a ladle. Astonishingly simple and wonderfully versatile.

Note: The same cream can be made with Amaretto, Kahlua, Frangelico or Cointreau instead of rum.

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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