Come Back Soul!

Remember that post from Monday about how I would be super creative this week and have neat stuff going on?


Ha! Right! Work ate my heart, brain and soul this week. Phooey.


I did manage to make one neat little dish for us. Remember that rib-eye that was just sitting on top of the deep freeze? Well I pulled it out and cooked it.

After thawing I wrapped it in some bacon I had thawed from my salad:

And broiled it until it looked about done. (I still need to buy a meat thermometer)

I used a mandolin that we received at Christmas to slice some fresh carrots and onions.

Cut the meat in half and served with a biscuit that was left over from breakfast that morning.

I felt so proud. I was utilizing food that was already thawed/made, fresh ingredients AND portion control.

Seriously, that filled us up. I was shocked and stoked all at the same time.

We're gonna give this whole, "New, fun, creative dinners," thing a whirl again this week. Hopefully this week will be filled with more family time and less overtime. 

Chinese Take Out at Home – Part II

I love pepper steak, much to the chagrin of my mother, who I refused to eat it for as a child. Every time she would make it when I was growing up, she would make something else (macaroni and cheese, or hot dogs) for me separate. It's a good thing we all grow out of stuff.

Ingredients

2 Green Bell Peppers

1 Large White Onion

1 package stir fry meat

¼ cup soy sauce

¾ cup water

Olive Oil (enough to cover bottom of wok)

Procedure

1. Remove bottoms and tops of green peppers and remove interiors

2.Slice peppers into long strips

3. Peel and cut onions into strips

4.Heat olive oil in wok until warm

5.Add green peppers

6.Cook approximately 5 minutes

7.Add onions

8.Add soy sauce

9.Add water

10.Cook approximately 3 minutes

11.Push peppers and onions up on sides

12.Add meat 

13.Cook until browned

14.Cover and allow to simmer for 5-7 minutes

Pictures!

Cleaning out the peppers ^

Chopping the onions ^

Peppers first ^

Adding onions ^

Adding the meat^

Ready to be plated ^

Overall the cook time is very quick (13-17 minutes), so if you want rice, be sure to get it going first. The sauce starts very liquid-y, however, a bit of cornstarch mixed in will thicken it right up. This is not the prettiest dish, but it is delicious, and is definitely cheaper and healthier than ordering out.