Don't Get All Happy

I'm not really going to be able to write something every day, so don't get all happy. I'm just getting my feet wet, as they say. They say a lot of things, don't they? Funny that I say I am getting my feet wet because I do maintain another blog. It is mostly just recipes - not much writing. Not that I am writing, this is more like sharing thoughts, but you get the gist.

So, I am currently training my husband to be a normal human being. He, of course, thinks he already is a normal human being. I beg to differ. Yesterday, he actually called me at work to tell me he liked his dinner (its working!). So much so, that he wanted to be sure I saved the recipe (me? save a recipe?). I did, but it did not have any cumin in it. So, instead, I'll present you with one of our favorite dishes. It is a Cuban dish. It's also relatively inexpensive because it is made with cube steak. I know, I know.  Trust me, this is a good way to make cube steak.

I have a photo, but have not posted it yet.

Cube Steak With Cuban Lime Mojo 

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 4

About This Recipe 

Cube steak is marinated in a garlicky citrus-lime sauce for a short time, then quickly braised. Serve with boiled potato and choice of vegetable, if desired.

Ingredients 

• 8 garlic cloves 
• 1 teaspoon salt 
• 1 teaspoon dried oregano 
• 1 teaspoon ground cumin
• fresh ground black pepper 
• 3/4 cup fresh lime juice (from 4 limes) 
• 1/2 cup orange juice 
• 1 1/2 lbs round steaks or 4 cube steaks 
• 1 tablespoon olive oil 
• 1/2 sweet white onion, sliced thin 
• 1/2 red pepper, sliced into thin strips 

Instructions

Smash and peel garlic and place in a mortar; sprinkle with salt and let sit for 5 minutes to soften the garlic. Use the pestle to form the garlic and salt to a paste; in a small bowl, combine the garlic paste, oregano, cumin, pepper, lime juice and orange juice. Place the steaks in a single layer in a baking dish; pour the marinade over and let sit about 20 minutes.

Heat a skillet over high heat, add oil, and cook the onions and peppers, while stirring, until softened, about 2 minutes; remove to a bowl.

Place steaks into the skillet and cook for 2 minutes, then flip and cook another 2 minutes. You will probably have to do this in two batches.

Return the onions and peppers, along with the steaks, to the skillet, cover, and cook another minute.

Place steaks on a serving plate covered with the onions and peppers.

If desired, you can cook the marinade for a couple of minutes and spoon that over the steaks.

Nutrition Facts Serving Size: 1 (287 g) Servings Per Recipe: 4 Amount Per Serving % Daily ValueCalories 403.4 Calories from Fat 209 52% Amount Per Serving % Daily ValueTotal Fat 23.3g 35% Saturated Fat 8.2g 41% Cholesterol 124.1mg 41% Sugars 4.6 g Sodium 681.0mg 28% Total Carbohydrate 11.6g 3% Dietary Fiber 1.0g 4% Sugars 4.6 g 18% Protein 36.4g 72%

History of Cumin

Not that I want this entire thing to be about cumin,  but I did read up on the history of cumin using the Internet. After a while I started to get a little bit annoyed that every page said just about the same thing. Its like there is no original content; everyone is just copying everyone else and posting the same things over and over on the Internet. Really? It's like the grocery store. Instead of the shelves being stocked with lots of different things,  there are five and six different brands of the same thing. I know people swear one brand of tomatoes are far superior to another, but I'll let you in on a secret,  mi amiga, the best tomatoes do not come in a can!

I won't bore you with the stuff you can read on any page, but just drop off a few interesting cumin-ology.

Cumin is from the Apiaceae family of aromatic plants with hollow stems. Other family members include:  parsley,  dill, carrots, parsnips, fennel, caraway. Some regions of the world do not really differentiate all that well between cumin and caraway. It is also called Roman caraway and, likewise,  caraway is called Persian cumin.  Fennel (anise) is sometimes called sweet cumin.

Cumin is considered to be a major spice in Indian cuisine, as well as North African, Middle Eastern,  western Chinese, and Mexican cuisines. Actually, it is really only used in the northern parts of Mexico and only sparingly. It is more widely used further south like in Colombia. [citation needed] Not really.  My husband is Colombian and he insists that everything has cumin in it.

Here comes our first cumin recipe. Well not a recipe for cumin,  but rather,  one that contains cumin.

Scrambled Eggs

Ingredients

• 6 eggs
• Salt
• Freshly ground black pepper
• Ground cumin
• 1 tablespoon butter

Instructions

Heat a non-stick skillet over low heat.

Break the eggs into a bowl and scramble vigorously with a fork.  You'll get better action with a dinner fork; the one with the long tines.  Add a little water, no more than a tablespoon, and continue to scramble until the eggs get a little frothy.

You can either season the eggs in the bowl or after you add them to the skillet.  Melt the butter in the skillet, then pour in the eggs.  Use your fork to move the eggs around as the cook.  They are technically done while they still look a little wet, but they continue to cook after being plated.

Serves 4.

Finding My Identity

I wish I could tell you why it is so hard to discover my cooking identity, but I really have no clue. I used to have no clue in the kitchen either,  but I've been practicing.  A lot. I raised four children,  but I have no idea what I fed them.  I vaguely recall making chicken nuggets with a beer batter mix meant for fish.  The kids loved it. I also remember one of my sons telling me to get adobo seasoning because his friend's mother used that.  I put that sh*t on everything.

Now I have morphed into some sort of food snob,  but I still try to eat healthy.