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No-Frills Fajitas for Two

In Meats On September 27, 2013 4 Comments

Not in the mood to cook for an hour? The only ingredients you need are two steaks, a couple of bell peppers, an onion and jalapeño. After minutes in the kitch, you can both sit down and enjoy this no-frills fajita lunch or dinner (our featured photo is also a no-frills photo). After a long day, make sure to accompany this dinner with a good vino!

Prep time: 15 minutes
Cook time: 7 to 8 minutes
Serves: 2


1 red bell pepper, stemmed, seeded and sliced
1 green bell pepper, stemmed, seeded and sliced
1 medium-large white or yellow onion, sliced
1 jalapeno pepper, stemmed, seeded and chopped (optional)
1/3 cup (equivalent to 6 tablespoons) olive or vegetable oil
Two 8-ounce New York or Sirloin steaks, fat trimmed and meat cut into strips (3/4-inch wide X 3 inches long)
Salt and ground black pepper, to taste


1. Heat 3 tablespoons oil in a 12-inch skillet.

2. Add the peppers, onion and jalapeño; stir-fry for about 2 minutes or until onion is translucent and begins to turn light golden brown.

3. Transfer the cooked pepper-onion mixture to a plate; set aside.

4. In same skillet heat the remaining 3 tablespoons oil; add the meat.

5. Stir-fry the meat for about 2 to 4 minutes. After 2 minutes, taste one fajita strip. If needed, cook fajitas for 1 to 2 more minutes.

6. After 1 to 2 minutes, stir in the cooked pepper-onion mixture. Heat through and serve immediately.

Note: The bell peppers can be substituted with pasilla peppers or a mix of both pasilla and bell peppers.

Text and Photograph ©2013 Nancy DeLucia Real

Roasted Peppers (Peperoni Arrostiti)

In Salads, Vegetables On July 12, 2010 0 Comments


Although red bell peppers are delicious when freh and added raw to salads or other foods, they’re quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional “peperoni arrostiti” salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you’ll never go back to ready made roasted peppers!


Active prep time: 5 to 20 minutes
Inactive prep time: 10 to 15 minutes
Serves: 4 to 6

3 to 4 large red bell peppers, cut in half lengthwise, seeds and stems discarded
Salt and pepper, to taste
4 to 5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
3 tablespoons fresh chopped Italian flat-leaf parsley or fresh basil

1. Line a 12 X 18-inch baking sheet with aluminum foil. Place peppers, rounded side up, on foil-lined sheet.

2. Place baking sheet with peppers on an oven rack positioned 6 to 8 inches away from overhead oven broiler/grill.

3. Roast peppers 8 to 14 minutes or until skin is charred.

4. Transfer baking sheet with peppers to a counter and cool, 10 to 15 minutes. Remove and discard the charred skins from roasted peppers.

5. Cut the peppers lengthwise into 1/2-inch thick strips. In a glass or porcelain serving bowl, toss the peppers together with remaining ingredients. Taste and adjust seasonings.

Serving tips: Enjoy roasted peppers with Italian breadsticks called “grissini” or on toasted bread.

Accompany with some cheese, a salad and a favorite wine.

Buon Appetito!

Text ©2010 Nancy DeLucia Real
Roasted Peppers Salad Photograph Only ©2010 Nancy DeLucia Real

Misto Peppers Frittata

In Eggs Selections On June 21, 2010 2 Comments

Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and presto – you just made a nutritious breakfast, lunch or dinner!

Prep time: 20 to 25 minutes
Serves: 4 to 6

3 tablespoons extra virgin olive oil
2 cups thinly sliced mixed red, yellow or green bell peppers
2 jalapeno peppers, seeded and sliced (optional)
1 yellow onion, peeled and thinly sliced
8 eggs, beaten with 1/2 to 3/4 teaspoon sea salt

1. In a 12-inch, nonstick skillet set on medium-high, heat the oil.

2. When oil is hot but not smoking, stir fry all peppers and onion for 3 to 4 minutes or until onion is translucent.

3. Lower heat (on lowest setting) and add beaten eggs to the pepper-onion mixture.

4. Cover and cook 3 to 4 minutes.

5. Uncover and with a spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan.

6. Cover and cook an additional 2 minutes.

7. After 2 minutes, uncover and with the spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan. Cook for an additional 3 minutes.

8. Uncover the frittata and, place a 14-inch round, flat platter over skillet.

9. With one hand securely holding skillet handle and the other firmly holding platter, make a quick flip (you will have raw side of frittata underneath and cooked side on top).

10. Slide the frittata back into skillet and cook one more minute.

11. Transfer the frittata to a platter and cut it nto 8 wedges or other decorative shapes.

Serve immediately with a salsa, tomatoes and bread or hot tortillas.

Text and Photographs ©2010 Nancy DeLucia Real