This came together because I had peppers leftover from the 10-minute chili we made the other day and a steak in the freezer. That’s it, really. I threw some spices in to make it like pepper steak. The key to this, I think, is marinating the meat ahead of time IF you are using a poorer cut of meat. Flank steak? Marinate 2 hours. London broil?...
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I had a Girl’s Night In last week and since most of the girls were from my gym, everything I served was totally Paleo. This means I bought a huge veggie platter for the occasion. However, there are only a certain amount of peppers and snap peas women can eat. So I made this with the leftovers. This sauce recipe is based on 4 (or 2-3 large)...
read moreThe other night we cut up and sauteed a head of cabbage with just some salt and butter as a side to our dinner. Mike kept saying how much it reminded him of a dish he used to get as his favorite Chinese restaurant at a place he lived before we met. Part of cutting out grains and sugars is that we no longer order the Chinese food every Friday night...
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