Posted by: J Nyman | November 27, 2008

November 2008 Recipe Ideas

Beef and Avocado Fajitas

Makes four fajitas

What you need:flourtortillas

  • Fast Fry Steak
  • Grated or chopped cheese of your choice
  • 1 tablespoon ground cumin
  • 1 tablespoon chile powder
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon cayenne
  • 1 1/2 teaspoons salt
  • Cooking oil
  • 1 heart of romaine
  • 2 firm-ripe avocados (8 to 10 oz each)
  • 12 (6-inch) flour tortillas (not low-fat)
  • 1 cup loosely packed fresh cilantro sprigs

So, that’s the list that I got with the recipe but a Fajitas is like a Taco.  Add what you like.  Don’t add what you don’t like.  I have to say, your can go the safe route and add, Mozzarella, Cheddar or the like but I would suggest that getting a little wild with the cheese choice will pay in great flavour.  Brie, anyone?


Slice Fast Fry Steaks into roughly two inch by half inch strips cutting across the grain.

Heat a well-seasoned frying pan (preferably cast-iron) over moderately high heat.

While pan heats, stir together spices and salt in a medium bowl.  Add enough oil to make a runny paste.  Add steak pieces and toss.

Fry steak, stirring once, until just done. Transfer to a cutting board and let stand 10 minutes.

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

Stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.

Serve with tortillas, avocado, romaine, and cilantro.   Personally, I like to put the fajitas together and warm the whole thing in a baking dish in the oven until the cheese melts.  Yum.

Roast Veggie and Sausage Salad

Makes 6 to 8 servings

  • 1 head garlic
  • 4 large baking potatoes, preferably red
  • 4 medium carrots
  • 2 parsnips or one small turnip
  • 1 red onion
  • Canola or olive oil
  • Pinches of salt and pepper
  • 1 lemon
  • 2tbsp (30 mL) Dijon mustard
  • 1/2 jalapeño pepper, seeded and finely chopped, or ½ tsp (2 mL) hot chili flakes
  • 1/3cup (75 mL) canola or olive oil
  • 3 sausages
  • 1/3cup (75 mL) shredded fresh basil (optional)
As usual, use whatever kind of veggies you like.  These are all root vegetables and will cook in roughly the same time.  If you’d rather use softer veggies like zuccini or bell peppers, you’ll want to do a long cooking baking dish for the potatoes etc… and a shorter cooking dish for the tender vegs.
Preheat oven to Cut all vegetables (not garlic) into bite sized pieces.  Place all in a large bowl. Drizzle with oil. Sprinkle with salt and pepper, then toss.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Oil 2 large rimmed baking sheets or lasagna pans. Divide vegetables between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
For dressing, squeeze juice from lemon into a small bowl. Whisk in Dijon, jalapeño, salt and pepper. Gradually whisk in 1/3 cup (75 mL) oil.
While veggies are cooking, grill sausages on a bbq or indoor grill.  (I have been known to do them in the toaster oven).  Once done, thinly slice sausages.  Squeeze garlic from skins onto cutting board. Mash with the flat side of a knife, then whisk into dressing. Drizzle over salad and toss. Sprinkle with basil.
While these directions are long, this is a seriously simple meal to make.  Most of the time involved is waiting for the veggies to roast.
There.  Now, I’ll be doing well if I can use both of these recipes sometime before the New Year.
Cheers and Happy Eating everyone!

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