Saturday, January 26, 2013

Flat Iron Steak and Mango Salsa Fajitas

So I've survived my first week as a grad student, and it's a disrguntling reality that there are serious challenges being a Foodie and a grad student at the same time.

Because, like, no. I refuse to subsist on store-bought zaatar, or MacDo, or coffee and cigarettes for breakfast.

You see, between grub and graduate readings, I will take the grub any time. 

I always knew there was lots of planning ahead, but I didn't realize how strategic that planning ahead had to be. Last weekend, I cut up veggies (onions, peppers, kale) in small baggies for use in breakfast casseroles over the week. Sadly, many of them went bad before the week was over. I was super frustrated. Matt tells me organic produce will go bad more quickly, esp if cut up--true? I don't know.

I haven't yet studied my whole first week. I was coming home exhausted, wanting to cook and enjoy my food, but by the time I was done, I was done for the night. I did have some veggie soup frozen, some meat prepared, etc--but even when you don't have meals planned, it can still take upwards an hour to get your dinner together!

Are you pretty strapped for time too? Like using leftovers for yummy creations? 


Matt was driving home from St. Louis last night and suggested we get Chipotle's, which is this (supposedly) natural burrito house and watch a movie. I'm kind of addicted to their margaritas, so I declined for fear I would pass out  So dinner last night was flat iron steaks, sauteed bok choy, and mango salsa. Flat iron steaks here are relatively cheap-- $8-10 in meat can feed two adults very comfortably, and still leave extra for leftovers. He came back this afternoon to help me set up my printer and hang more curtains ... yes I know ... <3! , and with those leftovers, I made us fajitas with the leftover steak, mango salasa, shredded pepperjack cheese, and hot sauce. O-lé.


  1. Yum yum mango salsa!!
    Yes planning is HARD! Haha! You finally see it! Miss "doesn't that take the fun and spontaneity out of everything?". I know you'd accepted my answer on faith... but now... you get it.
    You can premake and freeze: chilli, mini-pizzas, burritos, mini pies or quiches, soup...
    I don't think organic produce goes bad faster. That being said, why not freeze the bags once cut up? If you're cooking with them anyway the texture changes from freezing won't matter. Better yet, why not premake your week of casseroles and freeze them?
    You CAN eat well while budgeting time... but it takes planning! And experience, trial and error, and grace... you won't hit your stride all at once, so go easy on yourself. xoxo

  2. YES. I do get it. i was sorely, sorely humbled. GREAT idea to freeze the bags! I didn't think of that. I don't really know how to make casseroles (shame...), or what kinds of casseroles are ok to freeze. So far I have soup, crockpot pasta sauce, and crockpot oatmeal frozen. I'm also trying to figure out a schedule in general, and learning to accept that I can't sweep every day, or do dishes every day, and that the dishwasher is my friend, and that it's ok to just load it every day and run it every couple of days or so. It's hard to let go!

    1. Yes, good for you! Baby steps, dear!
      You can really freeze any kind of casserole as long as it's stored properly. I can't think of any kind of casserole that WOULDN'T freeze well. Examples - lasagna freezes well, quinoa & cheese casserole freezes well...

  3. feed me some mango-liciousness NOMNOM