Orange pepper steak

I bought steaks last night. At Target. Two steaks, normally $8.99 for the pair. They had a use or freeze date of today, so they had a coupon for $3 off. Plus I found a cartwheel coupon for 5% off Sutton and Dodge steaks. That brought the price of my steaks down to $5.59. Subtract my team member discount (55 cents) and then the red card discount (another 25 cents!) and the price is down for $4.80. 

My husband oiled my Le Creuset skillet with coconut oil and we slapped in the steaks. We covered them with fresh ground four color pepper.

I sliced a yellow pepper and added them to the pan. After the pan got hot, we added a tablespoon of butter.

As that cooked, we took some leftover plain white rice from the fridge. My husband warmed it, drizzled it with extra virgin olive oil and sprinkled parsley in it from my garden.

When the steaks were almost done, I poured triple sec all over them and turned up the heat to make a glaze. I added a pinch of nutmeg to keep the orange flavor from getting to strong.

This was so simple tasting and a refreshing blend of flavors.

Cranberry orange bread

I decided to modify my cinnamon raisin bread into a cranberry orange loaf. I started with the Traditional White Bread from my 25th anniversary Betty Crocker cookbook.

CRANBERRY ORANGE BREAD
- about 2 cups whole wheat flour
- about 5 cups unbleached white flour
- 1.5 tablespoons local honey
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons (or did I use a tablespoon?) yeast
- 1 cup triple sec, heated (plus more for bowl)
- 1 1/4 cup warm water
- 1 cup raisins and craisins

Mix the wheat flour and 2 cups white flour with the butter, salt, sugar, honey and yeast. Add liquid. Stir thoroughly with wooden spoon.

Add fruit and enough remaining flour until the dough is elastic and not wet to the touch. Need ten minutes.

Sprinkle light amounts triple sec into the bowl (straight from the bottle), and drop the dough in. Cover and leave in a warm place to rise for about an hour.

Now, my house is always low so I preheat my oven to 200, turn the oven off and open the door and let most of the hot air out. Then I put the dough in and close the door.

The dough is ready when it doubles in size. Push a finger in and if the indentation remains, it's ready.

Knead again. Grease two loaf pans. Divide dough in half. Make rectangles, roll them tightly and then tuck the ends under. Put them in the loaf pans.

Preheat oven to 425. Cover dough and let rise 30 minutes. Until they double. I place my loaf pan on the burner where the oven exhausts so that hot air will keep it warm.

Bake 15-20 minutes until the top is golden brown.