For tonight's recipe, I used one that I got from the local Penzey's Spice store. It's also a recipe that was featured in a Penzey's One magazine.
4 large portobella mushrooms, stems removed
1 pack flour or sun-tomatoe tortillas (about 12)
1 small white onion, minced
1 TB fajita seasoning
1 c. mixed bell peppers, sliced into strips
1 15oz. can corn, drained
1 15oz. can black beans, rinsed and drained
1 c. grated aged white cheddar cheese
1 c. cherry tomatoes, halved
1. Dice mushrooms into 1/2-inch cubes, cover and cook on medium heat, about 3 minutes. Add onion, fajita seasoning and bell peppers. Saute approximately 15-20 minutes, or until mushroom cubes are reduced in size and soft.
2. In a separate pan, warm corn and beans together. Warm tortillas. Assemble the fajitas and top with cheese and tomatoes as desired.
Serves: 4-6
Changes to the recipe:
1. I used flour tortillas, knowing the the red color and slightly different taste would throw off certain family members.
2. I used Chili 9000 spice from Penzey's rather than the fajita seasoning called for. I then added about 1 tsp. cumin, 1/2 tsp. dried cilantro and 1 TB Raspberry Enlightenment (also from Penzey's).
3. I didn't heat the corn and beans separately - I wasn't in the mood for an extra dish and figured that it could all heat together. Worked quite nicely, too!
4. I used Dubliner cheese for the aged white cheddar, and regular shredded cheddar for the kids.
The Verdict:
Dear Husband was, as usual, surprised by how much he liked it. He said he would gladly eat it again, and commented about how the mushrooms don't really taste like mushrooms (Let me just note for the record - the man DETESTS mushrooms. If it came to a choice between ultimate starvation and eating 'shroom - I'd be planning his funeral in a matter of days. He will eat Portobellas, but only grilled with garlic and butter.). Young Master really liked it and has said that he wants to take it to school for lunch tomorrow...he even described exactly how dad needs to pack his lunch for optimal deliciousness. The Little Princess, well, she ate raw peppers and cheese quesadilla for dinner. I'm despairing of finding a meal that Miss Picky will eat with the rest of us!
As for me - I quite liked it. The mushroom added a nice texture, and the aged cheddar was quite tasty with it. I wouldn't have any problem making this again, and the fact that it's fairly quick and easy certainly earns bonus points in my book!
It's been a blast participating in this, and I believe that both Dear Husband and Young Master have learned that meals can be good without meat, and that there can be a variety of dishes without depending only on pastas and salads ;) Of the dishes that we made, I think that my favorites were the Butternut Squash Ravioli with Apple Cider Reduction Sauce, and the Monterey Jack, Corn, and Roasted Red Pepper Risotto.
Anyway, thanks to the lovely ladies at Enviromom for allowing me to join in! It was certainly eye-opening, and has been a great experience. Now the challenge will be to keep it up!
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