Leah's Power Breakfast

My girlfriend Leah is studying nutrition.  She has the best recipes ever and cooks amazing!  She called me the other day and told me to jot this recipe down and try it. This morning I did and man was it delicious!

 In a small skillet saute 1/4 cup chopped peppers in 1 tsp bacon grease for flavor or (for me this morning it was Olive Oil).  (Animal fat is actually good for your brain, so if you aren't on a special diet add it in for the health and flavor benefits).
Add in some mushrooms if you like them...
Next add in a large handful of baby spinach and toss.  Cook on medium for 2 minutes.

 Add two Eggs and bust the yolks.  I leave the yolks in because the Choline found in the yolk is good for you - it helps brain function. (If you are an egg white only diet - you will need another egg.)
Next add garlic salt and pepper.
Cook until it is cooked through and flip!
I served this up with Karina's Guacamole and grape tomatoes, but it is also good with toast and my Homemade Apple Butter!

Karina's Guacamole

I could seriously forgo a meal for just a sit down of "guac" and chips.  My brother made the best decision of his entire life when he married my now sister - Karina.  Karina comes from a Hispanic family that can throw down on some major delicious food!  At their Wedding her family made Fajitas for the entire lot of us, and her mother, Dora made "the best" tamale I have ever put in my mouth.  I've had tamales everywhere including Mexico - I mean come on - I live in Texas, they are bountiful here - But none have compared to Dora's.  All of that to tell you Karina taught my sweet man Joshua how to make Guacamole! And Yesterday I ate Guac for lunch! It was delicious as always.  Here's the problem.  There isn't a recipe.  Its a "O taste and see that the guac is good" sort of thing... It's simple like most things that are delicious.
 Here's is what you need:
3 ripe avocado's
3 limes start with the juice of one and go from there.
onion
garlic
tomato
salt

 Karina spoon's her avocado's out! Make sure that you save the seeds! Keep them in your finished guacamole to keep it from turning brown!

 My avocado skins never look this good after Im done - Im so excited to get to the guac part that I end up just squeezing the skins together and diving in!

 Also a very fine chop on everything makes every bite super good.  She's got mad chopping skills! :)

 Teeny tiny onions, maybe it ended up being like 3-4 tablespoons - again do it to taste.

Here you can take a look at her proportions and see about how much of everything goes in.  The minced garlic is on the top.  I always think a little more garlic is way better than not enough.  We did at least two cloves in this batch. 

 Yesterday Joshua made it.  They both make it delicious!  Here's his batch. Using the same ingredients - we just taste as we go - EVERY SINGLE TIME!

 Once you have all of the ingredients together, use whatever tool necessary to get it combined and in your mouth!

You can substitute garlic powder - if you HAVE to!

Pepper Steak Goulash

I enjoy using my Martha Stewart Enameled Cast Iron Chili pot to make this.  Any good sized pot will work, but this is going to cook low and slow on the stove once you get it going... Here is what you will need:

1 round steak (I use a nice size and sometimes two depending on my crowd)
1 large can (20+ oz) of Crushed tomatoes (have an extra 14 oz can of crushed tomatoes on hand just in case your meat doesn't make much broth and you think you need more).
2 (14 oz) cans of italian style stewed tomatoes (or petite diced).
1 small can of tomato paste
3 Tablespoons of Sugar
1 tsp of italian seasoning
1 tsp of oregano
1 tsp of Basil
1 bay leaf
2 garlic cloves smashed and diced
2 - 3 Green Bell Peppers
Salt and Pepper
Olive Oil

1.  Slice your round steak on the diagonal into very thin strips.
2. Thinly slice your bell pepper into strips, and do a smash and dice on your garlic.
3. In your pot drizzle in olive oil - enough to just cover the bottom of the pot.
4. After piping hot put your meat in and season with salt and pepper.
5. Once the meat is just browned, add in your garlic and thinly sliced bell peppers.
Let this cook down just for a moment while you are opening all your cans.
6. Pour in all of the tomatoes and tomato paste,  add in the seasonings, bay leaf and sugar.  Stir this good.  Do not drain the oil off of your meat - this will add to the flavor of your dish.  If you feel like there needs to be more broth on this - add a little bit of beef broth.  (However it will be thicker when you serve it because the slow cooking should reduce your sauce intensifying the flavor.)
Let this cook all day long on a low simmer. Stir Occasionally.  The lower and slower the more delicious it is.

Serve this over a bed of rice! DELICIOUS!!!