Enjoy some delicious recipes!
Program #1007Princess House
1 lb steak; style of choice
1 bunch of asparagus
1 summer squash; sliced
Juice of 4 limes
Juice of 1 orange
1/2 cup olive oil
6 cloves garlic, peeled
1 tsp. ground cumin
1/2 cup cilantro leaves
Vida Sana(TM) Personal Blender
Heat Grill Pan on grill or stove top on medium. Cook steak on the Grill Pan to desired wellness.
While steak is cooking, make the sauce by adding all ingredients to the Blender and pulsing until pureed.
Five minutes before the steak is done cooking, add the vegetables and sauce to the Grill Pan.
Cover for remaining minutes, giving vegetables time to steam.
Beer Marinated Beef Fajitas
3 cloves garlic, smashed, peeled and then chopped
1 lime, juiced
1 cup of light beer
1 tsp. salt
1 1/2 tsp. pepper
2 Tbsp. Fajita Blend
1.5-2 lb. beef skirt steak, trimmed
1 large onion, sliced 1/2-inch thick
2 red, green or orange bell peppers, cored and sliced 1/2-inch thick
8 flour tortillas
1 cup jarred salsa
1/4 cup fresh cilantro leaves
Add first six ingredients into a casserole dish and mix well. Add steak and cover in marinade.
Cover and refrigerate for at least 1 hour, or overnight.
Heat Comal on low for 5-8 minutes. Then turn heat up to medium.
Pat steak dry with paper towels and place onto Comal.
Cook 4-8 minutes on each side depending on thickness.
Remove steak from Comal and allow to rest for 10 minutes.
While steak is resting, add onions and peppers to Comal and cook until soft.
Thinly slice the steak against the grain.
Return sliced steak Comal with onions and peppers and serve with warm tortillas.
Top with salsa and cilantro.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!