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Archive for May 18th, 2011

Leftovers: Steak for Dinner, Date-Nut Loaf for Dessert

Posted by Avital Pinnick on May 18, 2011

Date-Nut Loaf

I had a lot of dates and walnuts left over from Passover, so this was the result. I combined a couple recipes because I wanted a loaf that was easy to make and not too sweet.

Date-Nut Loaf

8 ounces dates, chopped
1 cup boiling water
2 1/4 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup brown sugar
1 large egg
2 tbs vegetable oil
1 cup walnuts, chopped

Preheat oven to 170C / 325F. Grease a 9x5x3 inch loaf pan. Put dates in a heatproof bowl and pour boiling water over them to soften. Set aside to cool.

Mix flour, baking powder, and salt thoroughly. In a separate bowl, mix sugar, egg, and vegetable oil. To the sugar mixture, add cooled dates with liquid and flour mixture alternatively. Do not overmix. Combine just until you no longer see large dry patches of flour. Stir in the chopped walnuts. Scrape the batter into the loaf pan.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean and top is firm and golden-brown.

Notes: a) You can use white or whole-wheat flour or a combination. If you use whole-wheat flour, keep an eye on things during baking and lower the oven temperature if the loaf browns too quickly. b) Dates are easier to chop if you dip the knife in boiling water, which keeps them from sticking to the blade. c) If you don’t want to chop walnuts with a knife, put about a quarter cup in a plastic bag and bash it with something hard, like a rolling pin or a small pot. d) I used a longer, narrower cake pan called an “English” pan in Israel. The baking time is about the same. e) My recipe has a lot of walnuts because I’m nuts about nuts. The original quantity was 3/4 cup.


Steak and Vegetables

The sliced steak and vegetable dish below was also made from leftovers. I froze a few small pieces of entrecote that I’d barbecued on Yom Atzma’ut/Israel Independence Day. In the fridge I found one and a half roasted red peppers that I’d grilled with the steak. They weren’t being eaten and they had to be cooked with a meat dish, so this is the result.

Sliced entrecote, mushrooms, roasted peppers in wine sauce

Quantities aren’t given because this is more of a suggestion than a recipe. Sauté chopped onion and minced garlic in olive oil until tender. Add sliced fresh mushrooms and sliced roasted red pepper and cook over medium heat until tender. Add sliced steak and any red wine lurking in the fridge. Cook until the liquid is reduced. Serve with rice.

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