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
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!
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.
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!