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10.22.2010

Portabella-Poblano Fajitas


Thursdays are probably the busiest days of the week. We travel a totoal of 3 hours to get to our weekly destination for chorale rehearsals. What does this mean? It means I do not get a lot of cooking that day. It means if I do, I am a pretty frazzled person. Ask Ryan. I am usually not a happy camper. I have said it before but I am not a meal planner and some times I do not believe I need to be in the kitchen all evening AFTER cooking dinner. If I have leftovers I will usually pack those for the busy Thursdays. Sometimes I cook something really quick and pack it the SAME day. Not a happy camper. I feel like 3 people on these days.

This week I had plenty of leftovers and was stree-free yesterday. Ryan had leftover Orecchiette and Spinach with White Wine Sauce for lunch and then I made him lunch for dinner. It was so simple and hectic-free people.Why had I not convinced Ryan and myself that this would be an easier process? At least I enjoyed it. I had steel cut oatmeal for dinner last night. So easy, filling and delicious!

  • 3/4 cup steel cut oats
  • 1 cup applesauce
  • 1 tsp cinnamon
  • 1 tsp almond extract
  • 1 1/2 cups water
  • 1/2 cup dried cherries
  • 1 apple, chopped
Boil water and add the oats and the applesauce for 15-20 minutes. Add the spices, cherries, apples, and extract and cook for another 10 minutes. Stir often. Remove from heat and enjoy!

Wednesday was our non-busy day so I knew it was my chance to make a nice meal at home. I had 5 portabella caps staring at me in the fridge and was wondering what to do with them. I quickly decided to make veggie fajitas because it had been a while since we had enjoyed some Mexican food. The fajitas were SO easy to make and so flavorful. I added a side of refried beans that could be added to the tortilla and another side of shredded lettuce and guacamole. It was a quick dinner but very tasty.

Even though I used poblano peppers for my fajita skillet, any other type of peppers may be used. Ryan likes stewed tomatoes in his fajitas so I added one tomato to the grill. A quick mixture of salt, pepper and lime juice bring the flavors together quickly. It was an even amount of veggies. I complained to a friend that so often are veggie fajitas JUST peppers and onions that I forget what else CAN be grilled.Creativity sometimes is lacking. Enjoy this recipe any night of the week!

Portabella-Poblano Fajitas

print recipe

serves 2

3 portabella mushroom caps, sliced
2 poblano peppers,seeded and sliced
1 medium to large onion, sliced
1 tomato, sliced
3 Tablespoons olive oil
salt and pepper, to taste
1/2 lime, juiced
2 garlic cloves, minced

Heat a large wok or stove-top grill over medium heat, 2 tablespoons olive oil. Add the sliced onions and peppers and grill for 5-8 minutes.

Slice the portabella mushrooms by removing the stem and slicing each cap 1/2 inch thick. Slice stem as well and add mushrooms to the onion-pepper mixture.

Drizzle the last Tablespoon of oil and cook for another 10 minutes. Add the sliced tomato and minced garlic to the mixture and cook for another 5 to 7 minutes. Add salt, pepper and lime juice and mix well. Ready to eat.

Assembly

Serve with a side of 4 corn tortillas each, 1/2 cup refried beans, 1 cup shredded lettuce each, guacamole, and hot sauce for a delicious meal!

12 comments:

Amy (Sing For Your Supper) said...

Ok, it's only 10:00 in the morning here, but I'm seriously craving these fajitas right now!!! They look amazing!

Leinana said...

Yum! This is exactly the kind of meal I love to do when I get home late from work and don't have the energy for something more involved. Looks so tasty!

Gone Pie Vegan Bakery said...

Yum! This is just my kind of meal!

Brian said...

i had fajita's the same evening you made these, and i am seriously jealous :) these look great. my list of recipes to make is getting very thick with links from your site. especially the steel cut oats recipe as well. thanks for sharing that. i'll try yours first, before i check out that skinny bitch ;)

GreenGirl said...

great idea for a quick meal

eatgreek.net said...

it looks delicious! ^_^

ravienomnoms said...

That looks awesome!

HiHoRosie said...

mmm, I love veggie fajitas! I should make some soon. :) Yours look great!

baking.serendipity said...

I love meals that make lots of leftovers...instant meals the remainder of the week is amazing! I'd have to make extra of these fajitas just to keep enjoying them :)

Monet said...

I have to commute 2 hours to school, so I understand how those days can feel. It makes the weekend seem that more enjoyable though. These fajitas look delicious. I would take mushrooms over meat any day of the week. Thanks for sharing love, and for your continued thoughts.

Evan Halperin said...

maybe this would make me like portabella. I've never really like them. They look delicious

Amber Shea @Almost Vegan said...

I like how you put applesauce in your oats! Great idea. The fajitas look awesome too.

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