Pepper Steak


When you have a lot of peppers and pick up a nice big piece of beef what do you make?   Pepper steak.   I made this for a holiday party and watched is disappear.

 


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Pepper steak

1 oz. olive oil

1 yellow onion sliced

5 peppers, cut in strips (your 5 favorites)

2 cloves of garlic, minced

Hand full of parsley, chopped

1 lb. top sirloin steak or London broil

Salt and pepper

1 tbsp. Worcestershire sauce

2 oz. Red wine

Directions

Heat olive oil in a large skillet, add onion, peppers and garlic.  Cook until soft then remove to serving bowl.  Add chopped parsley.  Place steak in hot pan and cook on one side till browned.  Turn and brown on the other side.  Remove to cutting board and let rest.

In the hot pan add Worcestershire sauce and wine.  Reduce while scrapping the pan until the sauce thickens.  Slice the steak and add back to the pan with the onions and peppers.  Serve…

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Sautéed Apples and Onions


Sautéed Apples and Onions

This dish goes fantastic with any type of pork.  The sweetness of the apples goes very well with the onions.  Cooking the onions and apples in a mixture of olive oil and butter works best to get a rich flavor.  If you are like me, a little chili pepper helps heat the dish up just a little.  I love the taste of sweet and heat together.

Ingredients:

 

 

 

 

 

 

 

 

2 Apple, peeled and sliced (I used Gala)

1 Medium yellow onion, sliced

Butter

Olive oil

Salt and pepper

½ Chili pepper (optional)

Directions:

Heat the skillet over medium heat and add the onions.

Cook until they start to get soft.

 

 

 

 

 

 

 

 

 

Add the apples and the chili if you are using one.

Saute until the onion and apple are soft.

 

 

 

 

 

 

 

 

Taste and season with salt and pepper.

 

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4

Vegetables Galore w/Roast Chicken


Today was the time to clean out the refrigerator and look what I made.  You can leave out the chicken to make this vegetarian.

Ingredients:

Left over Roast chicken

1 tbsp. Olive oil

1          Yellow onion, chopped

½         Red pepper, chopped

1          Sprig of rosemary

1 tsp.   Cumin

1 tsp.   Garlic powder

Salt and pepper to taste

2          Zucchini, chopped in large pieces

1          Yellow squash, chopped in large pieces

Bunch of Swiss chard

3          Green onions chopped

Directions

In a large stock pot over medium heat add olive oil.. Add onion and red pepper.  Season with salt, pepper, cumin, garlic powder and rosemary sprig.  Cook till onions are translucent.  Add zucchini and yellow squash.  Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard.  Stir until Swiss chard wilts.  Remove the rosemary sprig.  Add green onions on top.  Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.

Brussels Sprouts with Artichoke Hearts


Over the years my palate has gone through a robust education concerning foods.  Today I eat things that I vowed would never cross my lips.  From previous posts you may have discovered that I had an issue with green foods like asparagus and brocoli that I eventually got over.  One other green thing that always made me cringe was brussels sprouts.  Look at them, what are they?  They look like cabbage that forgot to grow up.  Why would I want to eat something that hasn’t matured yet?

Well like everything in life, I have changed.  I discovered brussels sprouts because my wife and I were dedicated to exposing our children to as many different kinds of foods as we could.  So one day we served brussels sprouts.  Not to my surprise, the children tried and hated them.  As a matter of fact, my wife was not fond of them either.  To my surprise, I liked them.

So my challenge over the years was to cook something that only one person in the family, me, likes.  For some time I discovered everyone in the family would eat anything if I pored a cheese sauce over it.  This worked for a  long time.  Now our children are grown into adults, two of which still live with us, and cheese sauce on top of vegetables just doesn’t do it anymore.

My next new discovery was artichoke hearts.  I have cooked whole artichokes before with really bad results.  Besides, it is a lot of work to get to the prize if you ask me.  A friend of mine introduced me to artichoke hearts marinated in olive oil.  This was a match I could live with.  The result of the match is brussels sprouts with artichoke hearts, enjoy.

Brussels Sprouts with Artichoke Hearts  

Ingredients:

15-20   Brussels sprouts, trimmed

½         Yellow onion, sliced

1 cup   Artichoke hearts, chopped

½         Red pepper, sliced in strips

Salt and pepper

1 tbsp. Butter

1 tbsp. Fresh chopped basil

1 tbsp. Fresh chopped oregano

Directions:

Steam brussels sprouts until just tender, remove and set aside.  Heat oil in a skillet over medium heat.  Add onions and peppers cooking until soft, stirring often.  Add artichoke hearts and cook for two minutes.  Season with salt and pepper to taste.  Add butter and stir until melted.  Top with chopped basil and oregano.

Serves 4

Steak Marinade


Don’t be concerned about the heat of the chili, when you cook the meat the heat reduces.  The chili helps tenderize and flavor the meat.

Ingredients:

1  Chili, your favorite hot variety

3  Garlic cloves

1/2  Yellow onion

Olive oil

Balsamic vinegar

Salt and pepper

Directions:

Place the chili, garlic, and onion in a food processor and chop until everything is combined.  Keep the machine running and add equal parts of the oil and vinegar.  When blended add salt and pepper to taste.  Cover your meat with the marinade at room temperature for about 20 minutes.  Cook the meat on the non marinated side first then flip to finish.