John F. Kennedy says, “my fellow Americans, ask not what your country can do for you, ask what you can do for your country”. This reminds us of nothing but Memorial day. I was watching this movie Saving Private Ryan and like always, cried. Whenever I watch war movies – though I don’t watch frequently – I feel angry as well as sad. Angry because we lose young soldiers to a war which has no end. Sad because we just lose them forever. Not only here in America, I guess this is the story of most of the countries where soldiers sacrifice their life. However, their death never goes in vain. We feel proud of our soldiers who die for their country so that we can live on to sing songs for them.
We actually do that by celebrating Memorial Day every year on the last Monday of May. This day has become a part of America’s culture with its long history. It is an emotional day as we remember those soldiers who came back home, with the national flag over their coffins. But we humans are so good at getting adapted to situations that we remember them with smiling faces. We adapt, we accept and we survive. This is good, isn’t it? Soldiers leave home for months and sometimes years. They are away from home, family and that “homely” food – I hate stuffing my food love everywhere. Let’s try this simple and healthy recipe for not so simple soldiers.
Steak and Pasta Salad
8 ounces Pasta,
1 teaspoon Basil,
2 tablespoon Butter,
1 pound Beef Steak,
2 tablespoons Olive Oil,
1 cup chopped Spinach,
1 tablespoon Soy Sauce,
1/4 cup chopped Shallots,
1 teaspoon minced Garlic,
1/2 cup sliced Black Olives,
1/2 cup Sun-dried Tomatoes,
1 tablespoon chopped Parsley,
1/2 cup crumbled Feta Cheese,
3 tablespoons Sunflower Kernels.
1. Take a pot. Add in water and bring the water to boil. Add pasta and cook till done. When cooked, drain. Then toss with olive oil and keep warm. In the mean time, melt 1 tablespoon of butter in a skillet over medium heat.
2. Broil the rib-eye from both sides. Make sure it is cooked well depending on the thickness of the meat. Remove steak from skillet. Cut into bite size pieces. Melt remaining butter in the skillet. Stir in garlic and shallots.
3. Cook for 12 seconds until fragrant. Then return the steak to the pan. Cook for another 5 minutes till done. Stir in the soy sauce. Cook till steaks are well coated with sauce.
4. Remove the skillet from heat. Stir in the sun-dried tomato pesto, spinach, basil, parsley, olives, feta cheese and kernels. Toss with the pasta. Serve in large family bowl.
Let’s salute our brave soldiers.