When it comes to eating, I’m guessing most people are like us: they have their staples, or constant replays. Nothing wrong with that - there’s no way to try new recipes every day, and if you know what you like, there’s no need.
But I also think identifying what your staples are, and then finding ways to tweak them, can provide much-needed variety and help make the dinner planning process a little more sane.
So for the next couple weeks we'll be doing the breakdown on some "classics" in our home, starting with Fajitas.
Well, I guess it's a kind of ripped-off version of fajitas that we think tastes great and that is cheap, healthy and can be as high-maintenance as you want it to be, but is easily on the table in 30 minutes. Here’s what you need:
1. Veggies. And meat/tofu/seitan if you like. We use peppers (2-3) and onions (1 large) plus whatever we've got. Broccoli, corn, asparagus, mushrooms, carrots, whatever. you've. got. Chop these up and throw into a pan on med-high heat with a clove of garlic, minced. I season, generously, with Adobo seasoning and let them do their thing, searing and browning, before I move them around. If you don't have Adobo, try a pinch to a teaspoon each of cumin, coriander, garlic powder, onion powder, Mexican chili powder, salt and pepper. I cook these for pretty much how long it takes me to gather the rest of meal together. Cook them to your liking. Like it all soft and caramel-y? Cook on lower heat for longer. Like a seared edge and crisp veggies? High heat for shorter. Unless you're dealing with meat, you don't really need to worry about how long anything's been cooked, so keep at it 'til it looks good to you. You can also do your veggies on the grill. Season the same way and wrap in foil or use a fancy veggie grill pan or skewers (soaked in water first).
While those are cooking, gather your accoutrements.
2. Salsa. Mmmm, salsa. I make my own, and the most common involves throwing 1-2 tomatoes, a small onion, a clove or two of garlic, a handful of cilantro, half a small can of mild chiles, half a seeded jalapeno, the juice of a lime and salt and pepper into my food processor. Lasts about a week. Much, much easier to make if you have a designated button pusher:
Or just buy it.
3. Guacamole. Wait, too lazy to make gauc? Good, me too. Add half a lime’s worth of juice and a pinch of salt to an avocado, mash and enjoy.
Or just buy it. (Avocado's Number at Trader Joe's and Wholly Guacamole are both pretty good and often cheaper than buying the ingredients yourself).
4. Tortillas. You know, if that's your thing. If you're paleo, you can skip them entirely. If you're gluten-free, you can use corn. We use whole wheat, and I tend to make them. They're a bit of a pain, so I make a bunch at a time and then use them throughout the next couple weeks instead of bread. Tortillas are versatile that way. And if you've got a pants-less, helmet-wearing kitchen aid, really all the better. You can see more on our tortilla process here. Or, you know. Just buy the darn things.
After that, it's up to you. You can add:
Cheese – if you want.
Sour cream – if you want. I like Mexican crema the best.
Beans – if your child will eat them. Mine won’t. I do still sometimes make beans, and I’ve recently started soaking my own from dried and nixing the cans. I'll share that once I'm happy with the results.
Rice – if you want. I find rice to be a pain and an unnecessary carb when you’ve got the tortillas. But for company, or to make things stretch a little further, I’ll make Mexican rice by simmering a finely chopped onion and clove of garlic in a bit of oil til translucent, then adding a can of stewed tomatoes (with enough water added, as necessary, to follow the rice-cooking directions), a bay leaf, and salt and pepper to taste (lots of salt is good here). I add my rice (usually brown) and cook according to package directions. When it’s cooked, I toss with chopped green olives and corn kernels.
And that's it! As promised, this is not fancy stuff - just an idea for dinner. I usually assemble on a tray as photographed above and take the whole thing to the table. Then we all fight to the death for who gets to make theirs first.
Even Easier: If you buy everything from the store, you're talking maybe 20 minutes from start to finish. Even shorter if you buy pre-cut veggies.
Even Paleo: Omit the tortillas and dairy. Add meat as necessary. I find lettuce wraps really do make a satisfying alternative to tortillas.
Even Vegan: Omit all the dairy. Obv. If you buy tortillas, make sure they're lard-free.
Even Gluten Free: Use corn tortillas. I will make those one day - a tortilla press is on my Amazon wish list.
Who's hungry? What do you do with your fajitas?