Ever want to make Mexican food but want to avoid the meat while still getting good flavour? I found these corn tortillas at the store the other day and figured I should make some tasty fajitas with them. For my hubby I used chicken and for moi…portobello mushrooms! The texture was really nice and the appearance was quite similar! Cost wise – two portobello mushrooms were $5 and two chicken breasts were $9.
2-4 portobello mushrooms
2 Tbsp canola oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
2 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon chipoltle pepper (optional)
1/4 cup chopped cilantro
Salsa, sour cream, shredded cheese, etc
1. Cup up mushrooms and/or chicken breasts into thin strips (about 1/2 inch). I chose to scrap out the gills of the mushroom but that is a choice that is up to you.
2. Mix together marinade ingredients in a bowl. Mix in mushrooms, let sit for 30-60 minutes.
3. Heat half the oil on medium heat until hot. Add mushrooms ensuring they are all spread out in the pan. Heat for about 4-5 minutes not disturbing them (allowing them to brown). Flip them over and cook the other side. Once done then transfer to a plate to keep warm.
4. Add the other half of the oil in the pan and add peppers and onions. Allow them to sit for a couple minute to get a charred look. Stir and cook until tender.
5. Serve on tortilla with salsa, sour cream, cheese, etc.
Steel cut oats are a less refined form of the oatmeal grain – its roughly chopped and therefore takes longer to cook, has a more nutty, chewy texture and delicious flavour. Nutrition-wise it has a lower glycemic index which means it takes longer to absorb which keeps you fuller longer and makes you feel good. I love throwing in some either fresh or dried fruit and flaxseed to give it some pazzazz.
1 cup of steel cut oats + amount of water on package instructions (about 2 cups)
1 apple, chopped (or 1/4 cup raisins, cranberries, chopped apricot…you get the idea)
2 tbsp ground flaxseed
Toppings of your choice – I like cinnamon, milk and a little bit of maple syrup or honey
Bring water to a boil on the stove. Add in oatmeal and fruit.
Reduce to a simmer and allow to cook, stirring several times, for about 20-25 minutes or until thick and tender.
Had all the fixings for the stew – so I whipped it up for dinner.
Delicious Beef Stew
– 1 tbsp canola oil
– 1 medium onion, diced
– 1 parsnip, diced or sliced
– 2 carrots, diced or sliced
– 3 small potatoes, cubed
– 3 sticks of celery, diced
– 1 pound stewing beef – sliced into bite size chunks
– 1 can (500mL) of diced tomatoes (no salt added)
– 1 low sodium gluten free beef stock cube or 3 cups of gluten free beef stock
– Salt and fresh ground pepper to taste
– Italian seasoning or basil and oregano (to taste – around 2 tsp)
– 2 cans full of water (omit if using stock)
– 2 tbsp rice flour in 2 tbsp water
1. In large stock pot, heat oil on medium heat. Add onion, carrots, celery, parsnips and saute about 5 minutes. Add the beef and cook until just browned on the outside.
2. Add the tomatoes and juice, stock/water, spices. Cook on medium-low until vegetables are tender.
3. Add the flour and 2 tbsp water in a jar and shake to mix – then add to the stew while stirring and cook until thickened.