So Easy, a Caveman can do it.

Or so as my husband has entitled this blog post. I would have named it, "Not Another What to do with Leftover Turkey Blog Post", but since he cooked, he got the title rights. That's correct, my husband actually took the time to cook dinner once again for me and I bet women all over are jealous. After all the stress and demands of getting Thanksgiving dinner prepped, cooked and cleaned up after, I finally had a melt down. Saturday afternoon the headache and muscle cramping hit big time and decided to stick around until Sunday night. My hunny made me tea and fluffed my pillows, he cooked up scrambled eggs and biscuits as it made me feel calm all over.

However, I had promised him Pepper Steak with Onions for dinner, but I just couldn't find the energy. Who came to the rescue? My hubby and he once again did a great job with the prep work and the cooking of the dish itself. He did moan and groan though and several times gripe, "but it looks so much easier when you do it". Me? I snickered in smug satisfaction.

So kudos to my husband, Roy, and his amazing kitchen skills...when he is desperately hungry that is.

Pepper Steak with Onions

Ingredients:

2 lbs London broil, cut into ¼ inch thick strips
2 medium green bell peppers, seeded and cut into ¼ inch thick strips
2 medium onions, cut into ¼ inch thick strips
2 Tbsp canola oil
½ cup soy sauce
½ tsp white pepper
1 tsp ground ginger

Preparation:

In a large skillet or Wok, on medium-high heat, brown the meat; remove to bowl and set aside. In same skillet or Wok, sauté the peppers and onions with the oil until softened. Add back the meat; add the soy sauce, white pepper and ginger; mix thoroughly. Let cook an additional 10 minutes before serving over white, fried or brown rice.

Makes 8 servings.

Mary Cokenour