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Tuesday, October 25, 2011

Vegetarian Fajitas

I wanted to make fajitas the other day and didn't want to use the prepackaged seasoning mix.  I wondered if I could find a home made recipe that would be equal to or better than the restaurant mix.  For my family it does have to taste good.  :-)  So I searched out a few recipes and then adjusted to fit our family and came up with a great seasoning.  Last night we had veggie fajitas!  YUM!  This recipe could easily be adjusted for any vegetables you wanted to toss in or even chicken.  But green peppers are plentiful in my garden right now so that is primarily what I used!

-2 red bell peppers sliced
-2 green bell peppers sliced
-2 med sized onions halved and sliced
-2 cups cooked black beans
-2 cups vegetable broth
-3 TBSP homemade fajita seasoning
-1 tsp corn starch in about 2 TBSP water
-flour or corn tortillas
-toppings (we used lettuce and sour cream)

Combine the sliced peppers, sliced onions and vegetable broth into a large saute pan.  Cover and simmer about 10 minutes.  Add the black beans and fajita seasoning.  Bring up to a simmer and add the corn starch mixed in the water.  Stir for 1 minute, it will thicken just a little bit.

Serve with the toppings and let everyone make their own wraps.

This is a picture of the pepper mixture, doesn't it just look delicious!  And the second pic is my sons fajita!  The family loved them, will definitely be making them again.
Here is the fajita seasoning mixture:
2 TBSP Chili Powder
1 TBSP Salt
1 TBSP Paprika
1 TBSP Sugar
1 1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1/2 tsp Cumin

(if you like it spicier you can add more cayenne)

Friday, October 21, 2011

Fall Garden

I have had such an abundant summer, loved the garden, loved being in the garden, loved all the fresh veggies!  And Fall is turning out just as wonderful.  I have radishes ready for harvest, and beets as well.  Turnips that are almost ready and lettuce for salad.  That is what has grown from the seeds I planted a month or so ago.  YUM!  Now I am looking for delicious turnip recipes to try.

From my summer garden I am still harvesting peppers!  Gotta love the peppers, and in the picture you can see 4 different varieties of peppers from my garden this morning.  I also picked a colander full of fresh basil.  Will make pesto with that later on today.  I think I will freeze some of the peppers, that has worked well in the past.  I do need to go back out today and pick all the green tomatoes I have.  I can sit them on my kitchen shelves and watch them ripen.  It is getting cooler at night and we will be having a frost soon, so I want to harvest everything that needs to be picked before then.  Hmmmm, now what to have for supper, so many possibilities!

Thursday, October 20, 2011

A River of Waste

I have been happily staying home the last couple of days, enjoying time to just be...in the moment. Have finished up a couple of knitting projects, worked on a Halloween costume for one son, and watched a couple of documentaries that have been on my queue for a while.  Today I watched River of Waste: The Hazardous Truth about Factory Farms.   I have known about the CAFOs, thought I knew quite a bit about them.  As a result of my knowledge we have decided to raise our own chickens for eggs and meat as well as purchase local grass fed beef, etc.  We have opted out of the industrialized meat industry.

But watching this movie really opened my eyes even wider.  This movie goes over every aspect of CAFOs.  More than I ever expected.  There are a few scenes of chicken processing, but all in all not a much visual "grossness" at all.  But the details are very "gross" and will definitely make you think.  I highly recommend this movie if you want to know more about CAFOs.  Or if you eat meat from CAFOs.  You should know what you are eating.  This movie is on Netflix, instant watch.

Here is the blurb from Netflix:  "Learn the shocking truth behind factory farms -- gigantic breeding grounds for meat and poultry -- in this documentary that details how the practice wreaks havoc on the environment and on consumers' health. Through disturbing footage and interviews with experts, director Don McCorkell paints a disturbing portrait of a food system that uses hormones, antibiotics and arsenic to increase its output with little regard for the damage it causes."

Wednesday, October 19, 2011

Deconstructing Supper

I just finished watching another documentary about food.  This was from the perspective of a chef who starting out knowing very little about genetically modified foods, and what he gains from the whole learning process, how it changes him, on a personal and professional level.  If you are new to the concept of GMOs this is a great movie to start with, it gets down to the basics of science, and agriculture.

Here is the little blurb from Netflix:  "On a personal quest to understand our food choices, acclaimed chef John Bishop travels around the world exploring where genetically modified crops come from, whether they may be harmful and what alternative options currently exist. Through interviews with farmers, scientists and activists, this thought-provoking documentary offers substantial insight into the nuts and bolts of global food production."




It is a short film, but informative, and instant watch on Netflix.

Quick and Easy Slow-Cooker Mexican Dish

I don't have a name for this dish and am trying to remember exactly what I put in it.  I was on my way out the door, and knew I wouldn't be home until supper time or later, so I threw some things in my crock pot that sounded like they might go together and go well over rice.  This is a "left over" picture.  We were so hungry when we *did* get home that I forgot to take a picture until my son wanted it for lunch the next day.


1 package Quorn fake chicken chunks
2 cups pinto beans
1-1 1/2 cups kidney beans
1 1/2 cups frozen corn
1 jar salsa
1/2-3/4 cups ranch dressing
1/2 cup vegetable broth
1/2 cup shredded 4 cheese Mexican blend of cheeses
1-2 TBSP home made taco seasoning

Slow Cooker on low for 4-6 hours.
I added about 1/4 cup of sour cream and stirred that in right before serving.  Serve over rice.  It was delicious, and VERY easy.