Today is one of those days where I have to get a thousand things done around the house. Whether or not I get all of it done depends on the behavior of my children -- will I have to referee them all day, breaking up petty arguments and fights about who gets which Polly Pocket car (Big C always wants the brand new one even though Little A got it for her birthday) or who gets to be the first controller on the Wii (again, Big C has some control issues to deal with). My solution to constant fighting: playing alone in your room. You'd think this would be somewhat foolproof, but somehow they end up playing together through the walls -- at least they don't fight then.
This past Saturday, I made lunch for James and a good friend of ours as they worked really hard on our chicken coop. Since our friend isn't gluten-free or grain-free or low-carb or any of those things, I didn't want him to feel like he was suffering by being here all day, at the mercy of my cooking. I whipped up a quick Pepper Steak which turned into a fajita bowl, complete with garnishes of lettuce, salsa, guacamole and goat cheese (for James, anyway). I don't think our friend suffered at all!
Pepper Steak
1 lb flank or outside skirt steak
lard or bacon grease
2 medium onions, sliced
2 green peppers, sliced
3 jalapenos, seeds and veins removed, diced
salt and pepper
1. Heat a large non-stick skillet over medium heat. Salt and generously pepper flank steak, then place into hot skillet to sear. Once browned, flip over and continue to cook until browned but inside is still pink, medium. Remove flank steak to a plate, cover with foil and allow to rest while cooking remaining ingredients.
2. Heat lard or bacon grease in skillet. Add onions, peppers and jalapenos, cooking until onions are tender and caramelized, about 10 minutes. Salt and pepper to taste.
3. After flank steak has rested, slice thinly with the grain. Add sliced steak and any accumulated juices back to the skillet. Stir to incorporate. Serve.
Optional garnishes: lettuce, guacamole, salsa, sour cream and cheese (if you do the dairy thing)
This past Saturday, I made lunch for James and a good friend of ours as they worked really hard on our chicken coop. Since our friend isn't gluten-free or grain-free or low-carb or any of those things, I didn't want him to feel like he was suffering by being here all day, at the mercy of my cooking. I whipped up a quick Pepper Steak which turned into a fajita bowl, complete with garnishes of lettuce, salsa, guacamole and goat cheese (for James, anyway). I don't think our friend suffered at all!
Pepper Steak
1 lb flank or outside skirt steak
lard or bacon grease
2 medium onions, sliced
2 green peppers, sliced
3 jalapenos, seeds and veins removed, diced
salt and pepper
1. Heat a large non-stick skillet over medium heat. Salt and generously pepper flank steak, then place into hot skillet to sear. Once browned, flip over and continue to cook until browned but inside is still pink, medium. Remove flank steak to a plate, cover with foil and allow to rest while cooking remaining ingredients.
2. Heat lard or bacon grease in skillet. Add onions, peppers and jalapenos, cooking until onions are tender and caramelized, about 10 minutes. Salt and pepper to taste.
3. After flank steak has rested, slice thinly with the grain. Add sliced steak and any accumulated juices back to the skillet. Stir to incorporate. Serve.
Optional garnishes: lettuce, guacamole, salsa, sour cream and cheese (if you do the dairy thing)