For shame! It's been almost two weeks since my last post! It's not that I haven't cooked, I just haven't had time to write it all out. Life has become really, really, reeeaalllllyyyy hectic lately. I can't help it!
I went home this weekend for a family get-together. My sister, Sara, is expecting her first child, and we had a family dinner to celebrate the big gender reveal! [Can you guess what she's having? I mean, we all know it's going to be a baby (spoilers!). But boy or girl???]
I have a LOT of family, so to make things easy, dinner was a sort of taco bar. My contribution was this colorful array of fajita-style veggies. I'm not positive what exactly makes these "fajita-style" except that I've gotten something very similar at Mexican restaurants in the past. So a couple of us made tacos with refried beans (making it more like a burrito) topped with fajita veggies, non-dairy sour cream and shredded cheese, and hot sauce!. Ta-da! Taco-burrito-fajita explosion!
A quick note about the recipe: Really, this isn't a complicated recipe. It's not even all that awe-worthy. But I felt it was worth posting, because it was so easy to put together. See, my sister, Mary, suggested I just season the veggies with a store-bought fajita seasoning mix. I had considered it until I read the ingredients on the package: sugar, MSG, and several other additives that made me think it wasn't worth it. My point is, this seasoning mix is so easy to put together, there's no need to buy store-bought! Delicious and nutritious!
Ingredients:
1 large red onion, cut in half and sliced
2 bell peppers, sliced
1 each summer squash and zucchini, cut in half lengthwise and sliced into half moons
1/2 tsp ground cumin
1/2 tsp chile powder
1/4 tsp garlic powder
1/8 tsp thyme
Salt and pepper
Directions:
Spray a large saute pan with cooking spray and heat on medium-high heat. Add onion and saute for about 4 minutes. Toss in peppers and cook for another 3 minutes. Add squash and zucchini and stir in all spices until well combined. Season with salt and pepper to taste, and continue to cook on medium heat for 5-8 minutes until zucchini and squash are soft. Serve hot over tacos, fajitas, or in burritos!
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