Fajitas

            Every family has their own version of a quick meal, from T.V. dinners to McDonalds.  When I was a kid my parents came up with the “genius” idea of having each of us kids take a day of the week where we would cook dinner, wash dishes and wash the laundry.  There happened to be seven people in the family, so this method works, kind of.  It worked only if you think of eating pot pies, hotdogs and beans, goop (hamburger and beans), and pancakes as dinner.  I remember after I got married I tried to make a breakfast dinner.  Brian looked at the food and told me, “breakfast food belongs at breakfast time.”  He liked what I cooked for dinner and did not want to miss out on a good evening meal.  These days, I might make a breakfast dinner, but not too often, maybe twice a year.  After twenty-five years of marriage I actually have created several of my own forms of healthy quick meals; anything but T.V. dinners and hotdogs cut up in beans.

            Fajitas

            2lbs of steak – marinate for at least two hours.

            Marinade      

            ½ cup olive oil

            ¼ cup vinegar

            1 clove garlic

            6 shakes of Worcestershire sauce

            6 shakes of Soy sauce

            1 Tbsp fresh ginger or 1 tsp ground ginger

After the steak has marinated for at least two hours cook whole in marinade.  After cooked, slice the steak against the grain in thin slices.  Empty almost all of the liquid from the pan and add: butter, sliced mushrooms, green peppers, onion and salt to taste.  Make sure that you do not stir too frequently, you want the mushrooms to get a bit brown before flipping them; onions should be slightly browned too.

            On a soft tortilla add refried beans, steak, mushroom, green pepper, onion, cheddar cheese, sour cream and Jalapeños; any other vegetable that you might desire.  Then eat up.  This meal is fast and easy, but expensive in a restaurant.