We’re back online! It feels so good to have Internet again. We’re still getting settled in, & I’m having a hard time finding places to fit everything inside my tiny kitchen (I may or may not be keeping my spices in a cardboard box for the moment & some of my baking dishes in a linen closet; how ironic that our NJ kitchen was larger!), so no kitchen or craft experimentation just yet, but I do have one recipe that I photographed in our old kitchen & didn’t have time to post before we rushed down here.
When The Munchkin was tiny, she was really tiny. Nursing was a two-handed job just because she was so small, so my long list of books to read while nursing turned into countless hours of DVR’d movies & TV shows in the middle of the night. I barely left the living room sofa. My daytime lineup included several cooking shows, like Semi-Homemade with Sandra Lee. This recipe is adapted from one of hers. In addition to being wonderfully easy, this is a great recipe for picky eaters who have a hard time with texture; the veggies get nice & soft in the slow cooker.
2 lbs. beef round steak, sliced thin (I just buy the pre-sliced stir-fry beef)
2 pkts. fajita seasoning
1 onion, thinly sliced
2 green peppers, sliced 1/2 inch thick
1 red bell pepper, sliced 1/2 inch thick
1/2 cup plus a splash of apple juice
sour cream, cheese, etc., for serving
(I make a half recipe for us, so that’s why one of the peppers is missing.)
To slice your peppers without getting the seeds everywhere, use Ina Garten’s method (which I also learned from my nursing days in front of the TV): Hold your pepper with the stem up on your cutting board, then cut around the core using a large chef’s knife. Discard the core, seeds, & all, when you’re done. No mess!
- Add sliced veggies to the slow cooker; toss with 1 packet of seasoning.
- Add steak slices on top, seasoning those with the other packet as you go to make sure that the beef is relatively evenly coated. I don’t use the whole packet; it’s plenty seasoned with less. But you can choose how much to put on.
- Pour the apple juice over the top.
- Cook on low 8-10 hours.
- To serve, warm tortillas in the microwave, then use metal tongs or a slotted spoon to add meat & veggies. Top with sour cream, cheese, & whatever else sounds tasty!