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Recipe Swap – for Aug. 4, 2011

It’s been said the August long weekend is the most relaxing holiday of the year. It probably earns that reputation because it’s the easiest holiday for the cook of the household – no big dinner to plan or prepare. Just have something to barbecue, something cold to drink, somewhere to relax and you’re done.

The “August long” is also time for that “mini” vacation. That’s the kind a lot of us now mostly take. Lack of time for a longer holiday isn’t a problem unique to farm families; a growing number of North Americans don’t take time for vacation anymore. We say we are too busy, but it often


Made with beef fast-fry steaks, these quesadillas are super fast and easy. You can’t go wrong with this quesadilla recipe – kids of all ages love them. In summer, you can prepare the quesadilla on the grill.

4 beef fast-fry steaks,

about 12 oz.

1/2 tsp. EACH salt

and pepper

2 tbsp. fresh lime juice

(about 2 limes)

1-1/2 c. shredded

Monterey jack cheese

Rub steaks all over with salt and pepper. Pan-fry over medium-high heat for two to three minutes per side or until cooked through. Drizzle with lime juice and set aside. Combine cheese, corn, salsa, jalapeńo and hot sauce. Spread 1/2 cup of mixture evenly over one half of each of the four tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half moon. Assemble three more quesadillas in the same manner. Place on baking tray.

Bake in 400 F oven about 10 minutes or until cheese melts, turning halfway through cooking.

Grill Option:First, cook steaks by grilling over medium-high heat for two to three minutes per side. Assemble quesadillas as above. Grill assembled quesadillas over low heat for two minutes per side or until toasted and cheese is melted.

means we can’t get organized for it, or find the break in routines too stressful.

I won’t argue the merits of one long or several short vacations. But I do vouch for the quick getaway and there are loads of places to visit in rural Manitoba, from quiet beaches and campgrounds to charming bed and breakfasts and places of local interest.

Some of us prefer staying home on a break, and that’s good too, so long as work staring in your face doesn’t get the better of you.

If cooking isn’t your idea of relaxing, then try a new recipe that’s easy and won’t keep you indoors long during these beautiful summer days. Here’s three top-choice grilling recipes from the Canada Beef Inc. ( website to enjoy.


1 c. frozen corn, thawed

1/4 c. salsa

1 jalapeńo pepper,

seeded and minced

1/2 tsp. hot sauce

4 large flour tortillas


This unique warm, main-course salad recipe is bursting with flavour and the goodness of Canadian beef. If you’re really time pressed, use a prepared vinaigrette-style Greek dressing for the scratch-made marinade and salad dressing.

Grate lemon peel finely and squeeze lemon juice. Set half the peel and three tbsp. of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, three tbsp. of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade. Bring one cup water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for five minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste. Meanwhile, barbecue or broil steak for five to six minutes per side or until desired doneness. Slice into 1/4-inch-thick slices and serve warm with couscous salad.

Cook’s Notes:You can substitute any chopped fresh green herb for the parsley.

2 lemons

1/3 c. olive oil

1 tsp. dried oregano

1-1/2 lb. beef marinating

steak 1inch thick

(e. g. eye of round,

sirloin tip or flank)

1 c. couscous

1 c. crumbled feta cheese

1 small tomato,

seeded and diced

1/2 c. EACH diced

cucumber and sliced

pitted black olives

1/3 c. diced red onion

3 tbsp. chopped

fresh parsley

2 tbsp. chopped

fresh mint

Salt and pepper


Rich in zinc, iron and vitamin B12, this salad works well for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.

1 tsp. EACH coarsely

ground pepper and

Italian seasoning

1/8 tsp. garlic powder

1 lb. beef grilling steak

(e. g. rib-eye, strip loin or

top sirloin), 1 inch thick

1/4 c. EACH olive oil and

minced red onion

2 cloves garlic, roasted-mashed

or minced fresh

2 tbsp. red wine vinegar

1 tbsp. chopped

fresh basil

1/2 tsp. EACH salt and

dried oregano

1/4 tsp. pepper

2 c. assorted grilled

vegetable chunks

(e. g. zucchini, sweet red

pepper or asparagus)

2 plum tomatoes,

seeded and chopped

2 cans (19 oz./540 ml)

mixed beans OR lentils,


and rinsed

1 jar (6 oz./170 ml)

marinated artichoke

hearts, drained and

coarsely chopped

Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes. Grill or pan-fry steak over medium-high heat for four to seven minutes per side for medium-rare to medium doneness. Let stand for five minutes. Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans and artichoke hearts. Cut steak into thin slices; add to bean mixture. Gently toss together and season to taste if necessary.



Recipe Swap

Do you have a favourite recipe to share? We love hearing from readers and receiving your favourite recipes and recipe requests. If you’d like to contact usbymailwriteto:ManitobaCo-operatorRecipeSwap Box1794 Carman, Man. R0G 0J0or email [email protected]



ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]

About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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