Marinate flank steak:
Juice of one orange
Juice of one lime
chopped chipotle peppers (canned, in adobo sauce - to taste)
2-3 cloves garlic
Stuff it all into a Ziplock bag w/ the steak and marinate for 2-3 hours.
We don't have a rice cooker so I cook my rice in a small pot with a lid. 1 cup rice to 1 1/2 cups liquid (I used chicken broth). Bring to a simmer, add a pat of butter. When it's cooked, let stand for 5 minutes. Add chopped parsley and fluff with a fork.
Cut thin strips of red and green peppers. Slice onions. In a pan, sautee onions in oil (I used leftover duck fat from Xmas, which I froze in tupperware). Add peppers, season with salt and pepper, sautee til softened.
Grill or pan fry for about 2-3 mins on each side (for pink insides). Let sit for 5 mins and then slice into thin strips.
Warm a tortilla, line with rice. Top with steak and peppers, as well as sour cream and shredded cheese. Wrap and enjoy with beer or wine. We had Ommageddon (Alex) and a Carmenere from Chile (me - super yummy like a good zinfandel).
Soup is the easiest thing to make - all you need are some basic ingredients and you can add leftover meat, veggies, beans, etc. to make a hearty meal. I always keep onions, soup stock and beans on hand to make a basic soup. Use your imagination for the rest.
For my lentil soup:
Sautee chopped thick-cut bacon in a soup pan. Add diced onions, carrots and celery. Sautee until softened. You may need to pour out some of the bacon fat before adding the veggies. Add Yukon gold potatoes, diced into large chunks. Spices: I used cayenne pepper, some cumin, rosemary, thyme, salt & pepper. Add chicken stock (or any kind of stock you want) and bring to a simmer. Add a 1 lb. package of lentils and cook until tender. I also added some of the red wine from last night and depending on the consistency of the soup, I might add some cannelini beans as well. This will go well with some crusty garlic bread and some shredded cheese on top.
The lentils will suck up a lot of the liquid so make sure you have extra stock on hand, or you can add more water, depending on taste. Too much stock might become salty after a while.