Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce

I got a spiralizer last year on sale at Bed, Bath, and Beyond, and it is so much fun to use. That might be the most American middle class sentence ever written on this blog. But really. Love being able to have a big bowl full of spiralized vegetable noodles and meat sauce without feeling like I just ate a brick of gluten. I started out steaming or boiling zoodles (zucchini spiralized into noodles), but they get pretty sloppy-- a better method is to spread the zoodles out on a baking tray in the oven and cook at 400F for about 15 minutes. They bake just enough to loose the raw crunch without absorbing moisture and are then the perfect canvas for whatever toppings you so choose.

spiralized zucchini noodles = zoodles

This recipe combines a simple tomato sauce with a few more veggies (bell peppers + mushrooms), and sausage for protein. Alternatively, you could brown ground beef or ground turkey in the skillet first, then add the veggies and sauce. But I'm a sucker for those pre-cooked, well seasoned sausages (without preservatives! Hooray!) at Trader Joes. Just chop them up and throw them in. 

baked noodles ready to be topped with sausage and veggies in tomato sauce

I've also baked this recipe up as a casserole: mixing the zoodles into the tomato-sausage mixture and pouring it all into a lightly greased casserole dish, topping with some shredded cheddar or mozzarella cheese, and baking it in a 400F oven or under a low broiler for a few minutes until the cheese is bubbly. 

Easy, delicious dinner chock full of vegetables

If you don't have a spiralizer, a julienne vegetable peeler also works fine. And you can even just dice up the zucchini and sauté it with the onions and peppers if you want for a noodle-less tomato ragu. Enjoy the added veggies in your naturally gluten-free spaghetti dinner!  

Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce

Serves 4

3 zucchini or summer squash, shredded into noodles with a spiralizer or julienne peeler

1 tablespoon cooking oil (such as olive oil or canola oil)

1 small yellow onion, diced

1 bell pepper, any color, diced

2 garlic cloves, minced

1 cup sliced white or brown mushrooms

4 pre-cooked, Italian-seasoned-style chicken sausages, sliced in half length-wise then chopped into half moons

1 15oz can or bottle tomato sauce, no sugar added (try to find just tomatoes and salt)

1 1/2 teaspoons Italian seasoning blend (or 1/2 tsp each of dried oregano, parsley, rosemary)

pinch each of sea salt and freshly ground pepper

1/4 cup of freshly grated parmesan cheese (optional)

Pre-heat the oven to 400F/ 204C. Spread the spiralized zucchini noodles evenly onto a baking sheet. Once the oven is preheated, place the zoodles in the oven and bake at 400F for 15-20 minutes, until the zoodles around the edges just begin to brown. Remove from oven and set aside. 

While the zoodles are baking, heat a large skillet over medium heat. When the skillet is hot, add the oil and swirl it around to coat the bottom. Add the onion and pepper, and cook for 3-4 minutes, stirring occasionally to prevent burning. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes, until onion and peppers have begun to soften. Add the chopped sausage, tomato sauce, Italian seasoning, and salt and pepper to taste. Turn the heat down to low, and continue to cook, stirring occasionally, for 4-5 minutes, until the sauce is heated through. 

Divide the baked zoodles into 4 bowls or plates, top with sausage-tomato sauce, and garnish with parmesan cheese, if desired. Serve immediately. 

Storage tip: Combine any leftover zoodles and sausage-tomato sauce mixture and store, covered in the fridge for 2-3 days. 

Kofta-style meatloaf with tahini sauce

Happy New Year from Southern Spoon! Excited to share another year of cooking with you.

Comfort food with a twist is just what today's grey, rainy Los Angeles day called for. This is a great cold-weather recipe adapted from the incredible Ottolenghi's Jerusalem cookbook. Koftas, like meatballs, are tasty bites of ground lamb and beef, spiced just right and often served with pita bread, salad, and a tahini or yogurt based sauce. But, like meatballs, koftas take a while to prepare, rolling them individually, and then searing them in batches or baking them in an oven.

My sister and I made Ottolenghi's recipe as called, into small meatballs, for dinner one night when I was staying with her a couple of weeks ago. She's a very busy gal, and after we spent an enjoyable evening together making them, she mentioned that if she made them again she would just form the mixture into a meatloaf so that it could bake all at once. Genius! I experimented with this method and it worked out perfectly-- thanks for the idea, sister. The recipe makes a big meatloaf, enough to serve a small crowd.

Lamb & beef kofta meatloaf give a traditional American dinner Mediterranean flavor. 

Meatloaf is difficult to photograph and make look pretty, but I promise it's delicious. It's also gluten-free and paleo-friendly, without any breadcrumbs or fillers. Serve it alongside steamed greens (swiss chard, broccoli) and roasted veggies (butternut squash, sweet potatoes, peppers, beets), and you have a substantial meal that will feed a family and probably yield some leftovers for the next day. Enjoy!

Kofta-syle meatloaf with tahini sauce
serves 6-8

Meatloaf
14 oz (400 g) ground lamb
14 oz (400 g) ground beef
1 yellow or white onion, diced
3 cloves garlic, minced
6 tablespoons pine nuts, toasted (divided use)
1/2 cup chopped fresh parsley (or 2 tablespoons dried parsley)
1 teaspoon dried red pepper flakes
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon grated nutmeg
2 teaspoons freshly ground black pepper
1/2 teaspoon freshly ground sea salt
1 tablespoon chopped fresh parsley (optional, for garnish)

Tahini sauce
1/2 cup tahini (hulled or unhulled)
2 tablespoons freshly squeezed lemon juice
1/3 cup water
1 clove garlic, minced
2 tablespoons extra virgin olive oil
pinch of freshly ground sea salt

Preheat oven to 325F / 163C. Place all of the meatloaf ingredients (using only 4 tablespoons of the pine nuts) in a large bowl and mix thoroughly with your hands. Shape the meat mixture into a loaf, and place the loaf into a baking dish with raised edges (such as a pyrex dish), or, if you have one, a large cast iron skillet.

Bake meatloaf at 325F / 163C for 1 to 1 1/4 hours, checking for doneness by seeing if the meat is cooked through in the centre (it should be no longer pink and should register 160F / 71 C on an instant read thermometer).

Meanwhile, make the tahini sauce by whisking all of the ingredients together. Set aside.

In the last 10 minutes of cooking the meatloaf, pour 1/2 of the tahini sauce evenly over the top of the meatloaf, and return to the oven to cook. When done, remove the meatloaf from the oven, and sprinkle with remaining 2 tablespoons pine nuts and, if desired, a tablespoon of chopped parsley. Serve straight from the cast iron skillet or dish, alongside the remaining tahini sauce.

*Storage tip: extra meatloaf and sauce will keep, covered in the fridge, for 2-3 days. 

Mini Eggplant Pizzas, Julia Childs style

As soon as I saw a pin for mini eggplant pizzas, I immediately began creating the perfect pizza in my head-- spinach mixed with tomato sauce for a hearty base, thinly sliced mushrooms and chunky olives, bit o mozzarella, and some prosciutto or prawns on top. *How* had I never thought of this?! My mom used to make me and my siblings mini pizzas on English muffin halves after school, and these are just as easy and tasty-- but paleofied : )

mini pizzas loaded with spinach and veggies on an eggplant base

Apparently the idea originated with Julia Childs, America's favorite TV chef before TV chefs were a thing. This woman introduced French cooking techniques to the household cook, and we are forever grateful. Eggplant pizzas may not be French, but they are adorable, hearty, veg-based snacks that can easily make a meal. 

I give the recipe for what I made below, but feel free to adapt as you wish. A different protein, such as cooked beef mince (ground beef), turkey mince, or shredded cooked chicken, could be added to the tomato sauce base instead of prawns or prosciutto. Anchovies would also work well. Or go for pineapple and prosciutto if you're feeling Hawaiian. Your imagination is the limit. These would be great to make for a DIY eggplant pizza bar dinner party. Three little pizzas were filling enough for dinner for me, and one each would serve as a nice starter before a main meal. Enjoy!

Mini Eggplant Pizzas

Makes approximately 9 pizzas

1 large eggplant, sliced into 1cm-wide slices

1 14oz (400g) can whole, peeled tomatoes

1/2 cup frozen spinach, cooked (or wilt a few big handfuls of fresh spinach)

1/2 teaspoon dried red chili flakes

1/4 cup thinly sliced mushrooms

2 tablespoons sliced ripe (black) olives

1/3 cup freshly shredded mozzarella cheese

9 raw prawns, peeled, deveined, and butterflied (split almost in half with a knife down the belly of the prawn)

Preheat the oven to 210C/ 410F. Line a large baking tray or cookie sheet with baking paper.

Place the eggplant slices on try baking tray and place them in the preheated oven for 10-12 minutes. 

Meanwhile, discard half of the liquid from the can of peeled tomatoes (or save for another use), and pour the remaining half into a medium sized bowl. Roughly chop chop (or pulse in a blender or food processor) the tomatoes, and add them to the tomato juice. Add the spinach and chili flakes (if using) to the tomatoes and mix well. 

Remove the eggplant from the oven and turn each slice over. On top of each eggplant slice, place a couple of tablespoons of the tomato mixture, spreading evenly over each slice. Next top with the mushroom slices and olives, then sprinkle the mozzarella evenly over each pizza. Top each pizza with a butterflied prawn. 

Bake the pizzas in the preheated oven for 15-20 minutes, until the prawns are cooked through and the mozzarella begins to bubble. Serve immediately. 

Pizzas will keep, covered in the fridge, for 2 days.

Rocket Salad with Steak, Roasted Eggplant & Dukkah-Crusted Pumpkin

Apologies for the lull here at Southern Spoon recently. We hosted my awesome sister in Sydney for a couple of weeks, after which I few straight to Iceland for work (fabulous fish, meat, soups, berries, etc-- see proof on my instagram feed @SouthernSpoon), then we moved house-- always an exhausting exercise, but our new kitchen makes up for it. It's big by inner-city standards, equipped with new appliances, and just around the corner from a great grocery store and Newtown, a central Sydney suburb known for its great cafes and restaurants. So goodbye to our tiny, 1970s vintage kitchen, and hello to white granite countertops and a new neighborhood of food and drinks to explore.

This simple salad is inspired by one over at Sydney-based blog Eat Drink Paleo (a beautiful blog of delicious, doable, whole food recipes-- highly recommended). Aussie salads are delicious: focused on seasonal produce without tons of dressing weighing them down, and this one is the perfect balance of textures and flavors. The slight sweetness of the dukkah-crusted pumpkin goes well with the savory steak and peppery rocket (aka arugula), and a simple olive oil and apple cider vinegar dressing is all the salad needs to bring the flavors together. Rather than eggplant, you could easily substitute bell pepper or tomatoes, cutting them into slices before roasting for 15-20 minutes.

paleo-friendly salad of rocket, steak, dukkah-crusted pumpkin, and roasted eggplant

This is delicious for lunch or dinner, and would make a great salad to transport to a barbeque or pot luck event, as the hardier rocket leaf holds up very well in a dressing, staying crisp for hours after it is made. The steak packs a protein punch, so this salad will fill you up and keep you satisfied till your next meal. It's paleo, gluten-free, and dairy-free, and allergy friendly for serving to a crowd (though careful about what nuts/seeds you use in the Dukkah if cooking for nut-sensitive eaters). Hope you enjoy it as much as we do.

Rocket Salad with Steak, Roasted Peppers & Dukkah-Crusted Pumpkin
Serves 3-4 as a main course, 6-8 as a side
Inspired by Eat Drink Paleo

1.5 lbs (680 g) flank beef steak or other thin-cut of beef
pinch of freshly ground salt and pepper
3 teaspoons cooking oil (such as rice bran oil), divided use
2 cups rocket (arugula), rinsed and spun dry
2 cups diced pumpkin (kent, grey, butternut), about 1-inch squares
2 tablespoons dukkah (see my easy, homemade dukkah recipe here)
1 cup diced eggplant, about 1-inch squares

Vinaigrette:
2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar
1 small clove garlic, minced
freshly ground pepper to taste

Preheat oven to 215C / 420F, and line a baking sheet with baking paper.

In a large bowl, add 1 teaspoon of cooking oil and diced pumpkin, tossing to coat. Add the dukkah, and toss to coat the pumpkin evenly with the dukkah. Arrange the pumpkin and diced eggplant on the baking sheet lined with baking paper or greased well with oil, spreading out the vegetables so that the pieces aren't touching. (You may need to spread everything out over two baking trays). Place in pre-heated oven and cook at 215C / 420F for 18-25 minutes, turning over the pieces halfway through, until pumpkin is cooked through. (If the eggplant pieces are done earlier and beginning to brown, just remove them and set aside while the pumpkin continues to cook).

While the pumpkin and eggplant are cooking: season the steak on both sides with salt and pepper. Heat a skillet to medium heat. When the skillet is hot, swirl 2 teaspoons cooking oil around to coat the skillet evenly. Add the steak, and cook for 3-4 minutes on each side, till seared on the outside but still pink in the middle (medium), or to your desired level of doneness. Remove steak and set aside to rest for 5-10 minutes before thinly slicing across the grain into 1/4-inch thick slices.

Make a vinaigrette by whisking together the 2 tablespoons of olive oil, 1 teaspoon apple cider vinegar, and the minced garlic.

To assemble the salad: on a large serving platter or wide bowl, spread out the rocket leaves. Scatter the dukkah-crusted pumpkin and the roasted eggplant evenly over the leaves. Arrange the steak slices along the top of the salad, and drizzle the vinaigrette over the entire salad. Top with freshly ground pepper to taste. Serve immediately, or chill for up to 6 hours, and bring to room temperature before serving.

Leftover salad will keep for two days in the fridge in a sealed container.

Southeast Asian Beef Lettuce Wraps

The hubs and I are still enjoying our eating plan that focuses on plenty of protein and vegetables, quality fats, and limited gluten and carbs. We both have more stable energy levels throughout the day, and it's been fun / challenging to create new lunch and dinner meals that don't include grains.

One of our favorite regional cuisines is southeast Asian, which influences a lot of the food options here in Australia. At the moment we're steering clear of grains, though, and it can be hard to find southeast Asian food without rice or rice noodles. Last weekend I thought I would try to recreate the delicious lettuce wraps I remembered from trips to P.F. Chang's with friends in high school. Now, P.F. Chang's is hardly as authentic as some of the food we can get in Sydney, but those chicken lettuce wraps of theirs were awesome!

southeast asian style beef lettuce wraps, flavorful & filling, paleo-friendly & gluten-free

We subbed lean ground beef for chicken, and mixed it up with mushrooms, onions, and some celery for crunch. For dipping sauces we used our favorite store-bought oyster sauce thinned out with some mirin, vinegar, and water, and we mixed up a simple spicy mustard to go with it. The chopped basil and mint, combined with the sauces drizzled on top, made for incredibly fresh and delicious beef lettuce wraps-- better than the P.F. Chang's version that I remember!  We made these a meal by serving them with steamed, thinly sliced green cabbage and radishes, tossed in a little toasted sesame oil and soy sauce with freshly ground pepper.

tasty beef lettuce wraps with steamed cabbage and radishes

We liked this meal so much we're repeating it tonight. Highly recommend trying these-- they're gluten-free, dairy-free, full of protein and vegetables, and, as we say in Oz, tasty as. 

Beef Lettuce Wraps

Serves 2 - 3 as a main dish

1 tablespoon oil (cooking olive oil)

2 teaspoons sesame oil

1 onion, finely diced

3 cloves garlic, minced

1/2 cup finely diced mushrooms

1/4 cup finely sliced celery

500g (1 lb) ground beef (high quality, grass-fed preferred)

2 tablespoons soy sauce (divided use; make sure it's gluten-free if you're cooking g-f)

1 tablespoon mirin

1 tablespoon rice vinegar (divided use)

1/4 teaspoon chili pepper flakes

pinch of freshly ground pepper

To Serve: 

8 Romaine, butter, or iceburg lettuce leaves, washed and chilled

Oyster sauce:

oyster sauce

1/4 teaspoon mirin

1/4 teaspoon rice vinegar

1/2 to 1 teaspoon water

pinch of freshly ground pepper

Hot mustard sauce:

1 tablespoon mustard

1/4 teaspoon rice vinegar

1/8 teaspoon soy sauce

1/2 to 1 teaspoon water

Herb mix:

2 tablespoons chopped fresh mint 

1/4 cup chopped fresh basil

Heat a large skillet over medium heat. Add the oils and swirl to coat pan. Add the onion and cook for 3-4 minutes, until translucent. Add garlic and cook for 1 further minute. Add diced mushrooms, 1 tablespoon soy sauce, mirin, half of the rice vinegar, and cook for 3-4 minutes, stirring to make sure it doesn't burn. Add ground beef, remaining tablespoon of soy sauce, remaining rice vinegar, chili flakes, and pepper, and cook, stirring occasionally, until beef is cooked through, about 5-7 minutes. Transfer to a serving dish. 

Meanwhile, make the sauces. In a small serving dish, mix together all ingredients for the oyster sauce, adding enough water to make it a runny enough to spoon easily. In another small serving dish, mix together all ingredients for the hot mustard, adding enough water to make it runny enough to spoon easily.

To Serve: Arrange the beef mixture, lettuce leaves, serving sauces, and herb mix on a serving or dining table, and let guests help themselves to building their own lettuce wraps with accompanying garnishes.

Toasted Buckwheat Lebanese Salad with Lamb Koftas

A couple of weeks ago I came home to the hubs making up lamb koftas-- Lebanese meatballs-- for dinner, which were delicious wrapped in naan bread with a homemade cucumber-yogurt tzatziki. Ever since I've been scheming about how I can pair them with a salad to bring in more plant-based goodness to the dish, and was delighted to run across this Middle Eastern Salad from nutritionist Danielle Levy's blog. This week we made the koftas again and served them over a similar toasted buckwheat salad, dressed with hummus, and the dish was perfect. The fresh, crunchy combination of salad and grains worked wonderfully with the lamb meatballs, and the hummus dressing brought everything together for a Lebanese-style feast.

grilled zucchini, toasted buckwheat, chickpeas, radishes, celery, and fresh parsley

This salad is packed with sources of plant-based protein from the buckwheat and chickpeas (Danielle also sprinkles hemp seeds on top for added protein and omega-3 fats, though we left these out because the local grocer doesn't carry them), and it could easily serve as a meal on its own with the hummus dressing. We'd worked in our three vegetarian dinners already this week (a new goal for 2014), so the lamb koftas as another protein hit took this salad into into the filled and totally satisfied category.

salad ingredients mixed together for a crunchy, filling dish

If you have other fresh herbs on hand in addition to parsley, such as mint or basil, a chopped handful of those would also be welcome here. Keeping in mind our heart-healthy focus, we didn't add any salt to the salad components, relying on the hummus, lemon juice, and touch of balsamic to bring in a salty-tart profile. I felt that this really allowed the crisp and distinct flavors of the vegetables-- radish, celery, grilled zucchini, parsley-- to show through. But if you feel it needs a little something extra, toss the salad with a pinch of freshly ground sea salt.

Lebanese-style salad ready to serve, hummus dressing not shown

Hope you enjoy this fresh and satisfying salad as spring begins to gradually poke its head up in the northern hemisphere, or file it away for warmer weather. Happy beginning of March to you!

Toasted Buckwheat Lebanese Salad
serves 4

1/2 cup dry toasted buckwheat*
2 zucchinis, thinly sliced lengthwise (1/8 - 1/4 inch slices)
4-5 radishes, thinly sliced
2 long celery stalks, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped red onion
1 clove garlic, peeled and minced
1 can chickpeas, drained and rinsed (no salt added)
pinch of freshly ground black pepper
2 tablespoons olive oil (divided use)
1 tablespoon balsamic vinegar
juice from half a lemon (zest the lemon half first if you're making the lamb koftas)
lamb koftas (optional, recipe below)

Hummus Dressing
1/2 cup hummus (homemade recipe here)
1 tablespoon extra virgin olive oil
splash (2 teaspoons) of balsamic vinegar
up to 2 teaspoons water

(*If your buckwheat is not toasted when you buy it, just rinse it with cold water in a fine mesh sieve, then toss it into a wide pan heated to medium heat and sprayed lightly with oil. Cook for 5-7 minutes, stirring occasionally, until the buckwheat begins to turn golden brown and toasty. Remove from heat, and boil in a saucepan of water as detailed below.)

Rinse the buckwheat with water in a fine mesh sieve. Place buckwheat and 1 1/2 cups water into a small saucepan, and bring to a boil. Reduce to a low simmer and cover. Simmer for 10-12 minutes, until buckwheat is tender. (Watch carefully towards the end to make sure the water doesn't evaporate too quickly and you burn the buckwheat!) Rinse the cooked buckwheat again through the fine mesh sieve with cold water to cool. Set aside.

Heat an outdoor grill or stovetop griddle to medium-high heat. Carefully coat the griddle with 1 tablespoon olive oil, and arrange the zucchini slices on the griddle in a single layer. Cook for 4-6 minutes per side, until grill marks appear and zucchini is tender. Remove zucchini from grill and set aside.

In a large non-metal bowl, toss the radishes, celery, parsley, onion, garlic, chickpeas, and half of the grilled zucchini slices. Add the pepper, 1 tablespoon olive oil, balsamic vinegar, and lemon juice, and carefully toss to coat the salad.

To make the hummus dressing: Mix all ingredients together, thinning out with a couple of teaspoons of water to achieve a slightly runny consistency.

To serve: Arrange the salad on a serving plate, and garnish with the remaining grilled zucchini slices, twisting them around the edge of the salad. (Alternatively, to save dirtying another plate, add the rest of the zucchini to the salad and serve in the salad bowl). Drizzle the hummus dressing evenly over the salad. If desired, top the salad with lamb koftas, and serve.

Toasted Buckwheat Lebanese Salad with Lamb Koftas

Lamb Koftas

serves 3-4

400g (14 oz) ground lean lamb (mince)
2 cloves garlic, finely chopped
lemon zest from half a lemon
1 teaspoon ground cumin
1 teaspoon dried parsley flakes (or 1 tablespoon fresh chopped parsley)

1 teaspoon dried marjoram or oregano

1 teaspoon smoked paprika

1 tablespoon sesame seeds

pinch of freshly ground pepper

1 tablespoon flour (I used wholemeal wheat flour)
1 egg, lightly beaten
2 teaspoons vegetable oil (I used rice brain oil)

In a large non-metal bowl, mix together the ground lamb and the next eight ingredients (through ground pepper). Sprinkle the flour over the mixture, add the egg, and mix thoroughly to combine.

Using clean hands, form the mixture into 1 1/2-inch balls, packing the mixture together slightly so that it will stay together when it cooks. This should make 9-10 meatballs.

Heat a wide skillet over medium heat, and coat the skillet with the oil. Add the meatballs to the skillet and cook for 4-5 minutes, until the bottoms are browned, then turn over and cook for another 4-5 minutes. At this point, begin turning the meatballs over on all of the sides that are not browned, cooking for a few minutes on each side, until the meatballs are browned all over and cooked through. Cut a meatball in half to to make sure they are done.

Remove the lamb koftas from the heat, and serve atop Toasted Buckwheat Lebanese salad as above. Alternatively, serve the koftas in pita bread halves or wrapped in naan bread with sliced cucumbers, sliced red onions, and plain yogurt or hummus. 

Baked Potatoes with Carne Asada + Recipes for Guacamole and Pico de Gallo

Last weekend I stumbled across a recipe on the Homesick Texan for baked potatoes stuffed with carne asada and topped with melted cheese, sour cream, guacamole, and pico de gallo. The hubs saw it on my computer screen and we both agreed to recreate it asap. The Homesick Texan explained that this was her interpretation of a Mexi-Cali dish where carne asada and all the toppings are served over a pile of french fries. I look forward to sampling that version in California in the hopefully not too distant future. But in the meantime, carne asada over baked potatoes was a genius winter meal for our Sunday dinner.

homemade pico de gallo and guacamole top carne asada stuffed baked potatoes

This marinated meat is incredible-- tastes just like *real* carne asada in a restaurant! We used just over a kilo of skirt steak (about 2.5 lbs). This made plenty for three big dinner servings of carne asada over baked potatoes, with enough meat leftover to go into some hearty kale and roasted bell pepper quesadillas the next night (so 2.5 lbs of steak would probably serve 5 people if you're just making the stuffed baked potatoes). I found half of a baked potato generous enough for me, the hubs used a whole baked potato for his portion.

I made a pico de gallo (sans tomatoes due to allergies, used finely diced red bell peppers instead), and we served our carne asada-stuffed baked potatoes with a little shredded cheddar cheese, greek yogurt, homemade guacamole, pico de gallo, and hot sauce on top. They were delicious, filling, and totally worth throwing the meat marinade together in the morning so that the skirt steaks could soak up the flavor all day.

baked potatoes stuffed with delicious marinated skirt steak (carne asada)

Rather than sear the meat then broil it in the oven as the Homesick Texan suggests, we simply cooked the steaks on a hot griddle on the stovetop. This took a bit longer (5-6 mins per side), but cooking time will depend on the thickness of your steaks and your preference for doneness. As suggested, let the steaks rest for a good 10-15 minutes (we just set ours on a plate and covered them with a large bowl), as this really makes a difference in the tenderness of the meat.

Highly recommend this recipe for baked potatoes with carne asada, which you can find here at the Homesick Texan. Below I include simple recipes for a homemade guacamole and a tomato-free pico de gallo. Perfect toppings for this recipe and many more Tex-Mexi-Cali dishes.

Guacamole
yields about 1 cup

1 large, ripe avocado
1-2 tablespoons finely diced purple onion (to taste)
2 tablespoons finely diced bell pepper (any color, red is pretty)
2-4 teaspoons fresh lime juice (to taste)
pinch of freshly ground sea salt
pinch of freshly ground pepper
1-2 teaspoons mild hot sauce (such as Cholula), optional
1-2 teaspoons water

In a non-reactive bowl, mash the avocado meat with a fork until fairly smooth. Add remaining ingredients, adjusting onion, lime juice, salt* and pepper, and (if desired) hot sauce to taste. Stir to combine. If you prefer a smoother guacamole, add 1-2 teaspoons water and mix well.

Serve immediately, or store in the fridge for up to 24 hours (the lime juice will prevent it from turning brown).

* If you'll be serving the guacamole with salted tortilla chips, taste the guacamole with a chip before adding additional salt so as not to over-salt.

Pico de Gallo (without tomatoes)
yields about 1 1/4 cups

1/2 cup finely chopped red bell pepper (sub chopped tomatoes if desired
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped purple onion
2 teaspoons finely chopped hot chili pepper (such as jalapeño or birds eye chili pepper)
1 clove garlic, minced
1 teaspoon apple cider vinegar (or fresh lime juice)
pinch of freshly ground pepper
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)

Combine all ingredients in a non-reactive bowl (glass rather than metal).

Serve immediately, or store in the fridge for up to 2 days.

Chicken & Rice Casserole with Mushrooms & Squash

I debated what to title this recipe. On the way home from work last week, heading to the grocery store, I had an out-of-the-blue craving for squash casserole. I've only had squash casserole a few times in my life-- it's not something we ate regularly as a family, and I've never made it before myself. But I remembered loving the rich flavor the few times I'd had it, totally unlike squash prepared any other way (I detest limp, flavorless boiled/steamed squash). The organic zucchini I spotted piled high on the produce shelves in my swing by the grocery store confirmed the time was right to experiment.

When I excitedly told the hubs I was going to make a squash casserole for dinner, he balked and his eyes grew wide in skepticism. I tried to describe what I was conceptualizing, but the name had ruined it. He was going to have to try it to be convinced. And convinced he was.

chicken & rice casserole, with sautéed mushrooms and hidden squash

This is a homely, filling dish packed with flavor, a meal in itself with healthy proportions of carbs, protein, and fresh vegetables. I've basically combined my mom's traditional chicken and rice casserole (always a crowd pleaser, and a regular on our family meal rotation growing up) with a squash casserole = Chicken & Rice Casserole with Mushrooms & Squash. This recipe name will, I hope, be a little more palatable to my fellow diner the next time I feel the urge to make squash casserole for dinner : )

Sautéed mushrooms taste delicious here, and you hardly notice that the recipe contains squash but for the added depth of flavor and creamy texture. The addition of par-steamed broccoli florets, or a few handfuls of fresh spinach leaves stirred through the mixture before baking, would also work well in this casserole and boost the vegetable content. And apologies for the photo-- casseroles like this don't photograph very well (night-time conditions and a measly iphone lens don't help), but don't let that put you off. This is a great option for dinner or a potluck, it's gluten-free, and it's even better the next day as leftovers.

The gorgeous property in Virginia where my cousin and his fiancé will be getting hitched tomorrow,
we were lucky to get a personal tour a couple of years ago when driving through the area

My oldest cousin on my dad's side is getting married tomorrow in the rolling hills of Virginia, and tonight there is a big cookout for the rehearsal dinner. (How the hubs and I wish we were in the US to join in the festivities... and sample some of my aunt's family-recipe pies, which will take the place of a traditional wedding cake...yum). My cousin and his bride-to-be have let their guests know that tonight's rehearsal dinner is southern country style, where mac and cheese is a vegetable and the gravy flows like wine. They've asked guests to bring along a dish to add to the table, and if the hubs and I were there, this is just the dish we would bring: hearty, tasty home-cooking at its best.

Chicken & Rice Casserole with Mushrooms & Squash
serves 5

3/4 cup chicken or vegetable broth (make sure it's gluten-free if cooking g-f)

4 cups sliced squash (such as zucchini or patty squash), 1/2-inch-thick slices

1 medium onion, coursely chopped

1 tablespoon extra virgin olive oil

1 cup sliced button mushrooms

3 cloves garlic, minced

2 cups shredded rotisserie chicken

2 cups cooked rice

3/4 cup shredded cheddar cheese
3/4 cup greek yogurt (or plain yogurt)
1 egg, slightly beaten

pinch of freshly ground pepper

pinch of freshly ground sea salt

1 teaspoon dried oregano

1 teaspoon dried parsley

2 tablespoons grated parmesan cheese

In a medium-sized saucepan over medium-high heat, bring the chicken or vegetable broth, sliced squash, and chopped onion to a simmer. Turn down the heat to medium-low, cover, and simmer for about 15 minutes, until squash and onions are very tender. Remove from heat, mash up slightly with a potato masher or fork, and set aside.  

Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, and sauté for about 6 minutes, stirring occasionally, until mushrooms begin to turn golden brown. Add minced garlic to mushrooms, and sauté for an additional 2 minutes, stirring occasionally. Remove from heat.  

To the mashed squash mixture, add the mushrooms and garlic, shredded chicken, cooked rice, shredded cheese, yogurt, egg, pepper, salt, oregano, and parsley. Stir gently to combine. 

Coat a 13x9 inch pyrex dish (or 2 litre capacity casserole dish) with cooking spray. Spread the squash mixture evenly into the pan, roughing up the top a bit with a fork. Sprinkle the grated parmesan cheese evenly over the top.

Bake at 200C / 390F for about 40 minutes, until hot throughout and bubbly. At the end of baking, turn the broiler (grill) on high, and cook the casserole 4 inches from the heat source for 1-2 minutes, until the top begins to turn golden brown (watch carefully to make sure it doesn't burn). Serve immediately.

Storage Tip: Once baked, this casserole will keep, covered in the fridge, for 3 days. To reheat, microwave till hot, or cover the casserole dish in foil and bake in a 200 C/390 F oven for 20-30 minutes, until hot throughout.

Sesame Turkey Meatballs with Spinach Chickpea Salad

This is another adaptation from Deb Perelman's The Smitten Kitchen Cookbook, which has obviously been a success at our house since a few of the recipes posted here over the past couple of months have their origins there. These turkey meatballs are deliciously-spiced with cumin and paprika, and can be made with either ground turkey or ground chicken (I've tried both: yum). I throw a few handfuls of spinach to the original recipe to make it more of a green salad with chickpeas, and add paprika here and in the meatballs themselves, because smoked paprika is always a good idea.

sesame turkey meatballs spiced with cumin, paprika, and a little chili,
served over spinach chickpea salad

A tip to the wise: you'll be tempted to brown as many meatballs as possible in the sauté pan, but trust me on the two-batch method. By browning only half of them at a time, you'll have room to flip the meatballs as they cook without accidentally breaking up others in an over-crowded pan.

Sesame turkey meatballs over spinach chickpea salad

I imagine the meatballs would also be great served over a Moroccan-flavored couscous salad, and the spinach chickpea salad could also serve as a base for chicken baked with paprika and a little cumin. The entire meal is fairly simple to bring together in spite of all the combining, rolling, then browning and baking of the meatballs. It's a lean, protein-rich dinner option, and the leftovers are great for lunch the next day (you could even serve it in pitas, as Deb Perelman suggests in the cookbook). Enjoy!

Sesame Turkey Meatballs
adapted from The Smitten Kitchen Cookbook
serves 4

2 tablespoons sesame seeds
1 pound (455g) ground turkey (or chicken)
2/3 cup breadcrumbs (or 1 cup roughly torn pieces of bread, from 1-2 slices bread: use gluten-free bread if cooking g-f)
1/4 cup water
1 egg
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
1 teaspoon smoked paprika (regular paprika is fine, too)
1/4 teaspoon dried chili flakes (or a pinch of cayenne pepper)
pinch of freshly ground sea salt
pinch of freshly ground pepper
2 tablespoons olive oil for pan

Preheat oven to 400F / 204C.

Warm a large sauté pan to medium-low heat on the stove. Add the sesame seeds and immediately turn the heat down to low.  Cook the sesame seeds for about 1-2 minutes, until they are beginning to brown, stirring around the pan to encourage even browning. (Sesame seeds will burn quickly so keep a close eye on them). Remove toasted sesame seeds from pan and pour into a large bowl; remove pan from heat.

To the large bowl, add the remaining ingredients, except the olive oil. Mix thoroughly with a potato masher or a fork, until all ingredients are evenly distributed. Roll the meat mixture by hand into golfball-sized meatballs, setting meatballs on a large cutting board or plate.

Heat a large sauté pan (preferably one that can go into the oven) on the stovetop over medium-high heat. Add 1 tablespoon olive oil and spread it evenly around the pan. Carefully place half of the meatballs in the pan, taking care not to overcrowd. Sauté for about 5-7 minutes, carefully turning the meatballs as you go so that they brown on multiple sides. Remove browned meatballs and place on a large baking tray or cookie sheet. Repeat browning with the remaining meatballs.

If your sauté pan can go into the oven, return all of the meatballs to the pan and place in the oven. If you don't have an oven-proof sauté pan, simply place all of the meatballs on the large baking tray or cookie sheet, and place the baking tray in the oven.

Bake at 400F / 204C for about 12-18 minutes, until the meatballs are cooked through and a meat thermometer reads an internal temperature of at least 160F / 71C. Serve warm with the spinach chickpea salad (recipe below).


Spinach Chickpea Salad
adapted from The Smitten Kitchen Cookbook
serves 4

1 can chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas)
Handful of pitted green olives, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried parsley (or 2 teaspoons chopped fresh parsley)
Juice from half a lemon (about 2 tablespoons)
1 garlic clove, minced
pinch of dried chili flakes (or a dash of cayenne pepper)
pinch of freshly ground sea salt
2 cups washed baby spinach leaves, roughly chopped
1 tablespoon extra virgin olive oil

Place the chickpeas in a medium-sized bowl, and mash with the back of the fork for a minute to rough them up a little.  Add remaining ingredients except the spinach leaves and olive oil (through sea salt).  Stir to combine thoroughly, then add the chopped spinach leaves and olive oil.  Toss carefully to evenly distribute the spinach.  Serve with sesame turkey meatballs.

*Serving Tip: Arrange the spinach chickpea salad on a large serving plate, and top with the turkey meatballs.  Place serving plate on the dining table and serve family style.   

Simple Soy Salmon with Honey-Ginger-Chili Glazed Vegetables

Had an absolute craving for salmon on the way home from work today, and I knew there were some fresh carrots, broccoli, and mushrooms sitting in the fridge.  The resulting dish was an easy combination of ingredients I mostly had on hand (minus the fish), and it was ready in about 20 minutes.  Super weeknight meal: fresh, fast, and satisfying.

At the advice of the hubs, who picked up this tip from his father, I keep a big chunk of ginger root in the freezer at all times.  It comes in handy for quickly spicing up an average meal into something delicious.  Just break or carefully cut off a piece from the frozen chunk, slice the outer layer off, and chop while frozen.

salmon and mushrooms basted with soy, crisp-tender veg glazed with honey, ginger, and chili

During our first year of dating in England, the hubs and I regularly cooked meals together in our tiny, shared graduate student kitchens.  His Dad's honey-soy stir-fry made frequent appearances because it was easy, cheap, and delicious, and it fulfilled the hubs' craving for Australian-Asian food the way homemade fajitas helped my Tex-Mex fix.  I'm sure our respective housemates didn't appreciate the strong smells that billowed from the kitchen, but that stir-fry was one of my favorites.  I've deconstructed it here into a main fish course and side of broccoli and carrots.  The ginger-honey-chili glaze for these vegetables is a winner, and it's a perfect contrast to the salty soy-basted salmon.   I usually have rice in the pantry, but was out this evening.  To make this meal stretch further, just make a pot of fluffy basamati rice and serve the salmon and mushrooms over the rice, with the glazed vegetables on the side.

soy salmon and mushrooms
with honey-ginger-chili glazed broccoli and carrots

Chef's note: one of the best parts of this dish is the salmon skin, so make sure to get fillets that still have the skin on them.  Trust me, even if you don't usually prefer to eat the skin of cooked fish, this recipe might just change your mind.  It cooks up extra crispy as you panfry the fish and soaks up lots of the delicious soy sauce.  Along with the little slices of mushroom in the pan which soak up the soy juices, the skin and mushrooms are little explosions of flavor as you eat the mild, tender salmon.

Simple Soy Salmon with Honey-Ginger-Chili Glazed Vegetables
Serves 3

2 large carrots
1 medium-sized head of broccoli
2 tablespoons vegetable oil, divided (I used rice bran oil)
2 tablespoons honey
1-inch slice of fresh ginger root
1/2 teaspoon to 1 teaspoon red chili flakes (to taste)
1 cup sliced mushrooms
1 500 g package (about 1 lb) deboned salmon fillets, skin on
2-3 tablespoons soy sauce (make sure to use gluten-free soy sauce if cooking g-f; sub coconut aminos if desired for paleo-friendly)
freshly ground sea salt and black pepper

Wash and peel the carrots, trim the tops, and wash the broccoli. Chop the carrots into long sticks, about   3 inches long and 1/2 inch wide. Cut the broccoli into long, thin pieces, slicing each floret in half. Chop the ginger finely.

Bring a medium-sized pot of water to the boil. Add the carrots, cooking for about 3 minutes. Then add the broccoli to the same pot and cook together with the carrots for about 3 more minutes. Drain the vegetables with a colander.

In the same pot (now empty), pour about 1 tablespoon of the oil. Add the honey, chopped ginger, chili flakes, and a pinch of sea salt. Bring to low heat, and add the carrots and broccoli back to the pot, tossing gently to coat them with the glaze. Continue to keep the vegetables over low heat while the salmon cooks.

Meanwhile, heat a wide skillet over medium-high heat, coating the bottom with 1/2 tablespoon oil. Add the sliced mushrooms, and cook for about 3 minutes, stirring occasionally. Turn the heat down to medium. Push the mushrooms to the edges of the skillet, and coat the bottom of the skillet with the remaining 1/2 tablespoon oil. Place the fish fillets, skin side down, onto the skillet, leaving a little space between each fillet if possible. Drizzle the soy sauce over the top of each salmon fillet, and top them off with a few pinches of freshly ground black pepper. Cook fish until just cooked through and opaque, approximately 7-9 minutes.

Serve immediately. Place a fillet of salmon on a plate and garnish with the mushroom slices, arrange glazed broccoli and carrots on the side.

Velvety Vegetable Soup with Crispy Fried Shallots & Smoked Paprkia Pepitas

I boasted in last week's post about the glorious summery and salad-inducing weather we're having here in Sydney... but today all I wanted was a warm, veggie-packed soup.  My officemate has been working from home the past couple of days so as not to pass on her cold, but I felt it coming on this afternoon.  I popped some extra vitamin C, but knew I had to hit this thing full force to keep it at bay.  On the way home I trawled the produce aisles and loaded up on fresh cauliflower, carrots (orange and purple), sweet potato, ginger, garlic, and shallots.  I then went a little crazy with the blender and created a soup hearty enough for dinner for me and the hubs (adding some rotisserie chicken to his for extra protein).  He loved it, I loved it, my immune system and sinuses really loved it.

velvety vegetable soup topped with smoked paprika pepitas & crispy fried shallots

This soup is velvety smooth; it's lactose- and gluten-free.  (Not vegetarian as I used chicken broth, but you can easily sub vegetable broth if you'd like).  The soup itself has only a trace of fat, so I added some pan-warmed pepitas, and topped it with crispy fried shallots.  Yes.  Vegetable soup topped with onion rings.  Inspired by the fried shallots on this delicious-looking salad over at The First Mess.  Once the shallots are stirred into the soup, they lose a little of their crispy-ness, but they still taste delicious.

The flavor of this soup is not for the faint of heart.  Raw garlic and ginger give it a serious kick (like I may have to take my toothbrush and mouthwash to work tomorrow to use after I eat the leftovers for lunch).  But hey, go hard or go home, right?  Hope you enjoy this as much as we did.  

Velvety Vegetable Soup with Crispy Fried Shallots & Smoked Paprika Pepitas

5 hearty servings

1 large sweet potato, washed

1 head cauliflower, washed, with base of stem and leaves removed

2 1/2 to 3 cups low-sodium chicken broth, divided (or vegetable broth)

3 large carrots, washed, peeled, with ends removed (I used 2 orange and 1 purple)

3 cloves garlic, skins removed

1- to 2-inch piece of fresh ginger, skin sliced off (to taste: more is better!)

1 cup water

1 large shallot

2 tablespoons flour (all purpose, or gluten-free)

rice bran or grapeseed oil (amount will depend on size of pot for frying, you'll need the oil to be about an inch deep)

salt and pepper to taste

1/3 cup pepitas (pumpkin seeds)

1/2 teaspoon smoked paprika

(Optional: 2 cups of rotisserie chicken, shredded)

Prick the sweet potato a few times over with a fork, and chop in half (not lengthwise, but into two smaller whole chunks of sweet potato).  Place the two pieces on a plate, and microwave until tender to squeeze, but not completely mushy.  (Timing will depend on your microwave.  I microwaved mine for 7 minutes on high heat, then turned them over, and microwaved for 3 more minutes at high heat.  You may also roast the potato in an oven at 400F/204C for about 40-50 minutes).  Remove the sweet potato halves from the microwave.  Allow to cool for a few minutes before carefully removing the skin with a fork and knife.  Chop into 1-inch pieces and set aside.

Pour 2 cups of chicken broth into a large pot and bring to a low boil.  Break off all of the cauliflower florets and chop each floret into halves or thirds. Place the chopped cauliflower into the pot of broth once the broth starts boiling.  Immediately turn the heat down to medium so it's just simmering, and cover.  Let the cauliflower simmer for about 6-7 minutes, until still crisp-tender when cut with a sharp knife.  Remove from heat.

While the cauliflower is simmering, grate the carrots through the large-sized holes of a grater onto a large chopping board.  Grate the garlic cloves and the ginger (also through the large holes of the grater), adding them to the pile of carrots.  Throw the grated carrots, garlic, and ginger into a blender with one cup of water.  Pulse blend, for a few seconds with each pulse, to get things moving around, then blend on high speed for 5-10 seconds, until only very fine chunks remain.  Add the cooked, tender sweet potato chunks and 1/2 cup chicken broth.  Blend at high speed about 5 seconds to incorporate evenly into the carrot mixture.  Pour the carrot-sweet potato mixture out of the blender and into a large bowl.

Using a large measuring cup (or a coffee mug), scoop up about one third of the cooked cauliflower and chicken broth from the pot and carefully pour into the blender.  The mixture will be steamy since it's hot, so remove the plastic center of your blender top and cover the gap with a tea towel (not a white one!  Might get stained from the colorful veggies).  Pulse a few times, then blend on high speed for 5-10 seconds, until velvety smooth.  

Open the blender and pour about one third of the pureed carrot-sweet potato mixture on top of the blended cauliflower.  Sprinkle a very small pinch of freshly-ground sea salt and black pepper into the blender, then replace the blender top (and tea towel).  Blend at high speed for about 5 seconds, until the cauliflower and carrot mixtures are well combined (you might have to stop the blender, remove the top, and stir carefully with a spatula to help the two veggie mixtures incorporate evenly).  Pour this blended cauliflower-carrot mixture into another large bowl.  Repeat the blending of the cauliflower, adding the carrot mixture (and a tiny pinch of salt and pepper), and incorporating the two veggie mixtures together two more times, until you have completely blended the cauliflower and carrot mixtures. 

Pour all of the incorporated mixtures back into the big soup pot, give it a big stir.  If you want a slightly thinner soup (it will be thick!), stir in another 1/2 cup of chicken broth.  Cover the soup and keep warm over medium-low heat while you make the crispy fried shallots and paprika pepitas. 

To make the fried shallots: Peel the shallot and slice it finely into little rings.  Separate the rings, and dredge in the flour, shaking off excess flour and placing the floured shallot rings aside. Fill a medium-sized pot with oil so that the oil is at least one inch deep.  Heat the oil carefully over high heat.  Toss in a dredged onion piece-- if it simmers for a few seconds and begins to lightly brown after 6 to 8 seconds, it's hot enough.  If it browns more quickly than that, turn the heat down slightly.  

Carefully toss a few dredged shallot rings at a time into the hot oil, stirring them around so they fry evenly.  Remove carefully with a fork when lightly browned (after 6 to 8 seconds), and place on a few layers of paper towel.  Repeat with remaining shallots, watching carefully that the oil doesn't get too hot and begin to burn the shallots.  When all the shallots are fried and resting on the paper towels, turn off the heat and remove the pot of oil from the heat. Sprinkle a little freshly-ground sea salt over the shallot rings, set aside.

To make the smoked paprika pepitas: Safely discard the frying oil, and use a paper towel to wipe out any remaining flour residue.  Return the pot to the heat source, and quickly add 1/3 cup pepitas.  (The heat is turned off, but will still be quite warm from frying the shallots if you have an electric stove.  If you are lucky and have a gas stove, turn the gas onto very low heat).  Shake the pepitas around in the pot a few times until the first couple begin to pop as they heat up.  Sprinkle the smoked paprika over the pepitas and shake them around in the pan to coat, continuing to warm them over the heat for about 1-2 minutes.  Remove from heat.  

Carefully stir the soup, then ladle into bowls.  (If desired, pour the soup over a little warmed and shredded rotisserie chicken).  Top each soup serving with a sprinkle of the smoked paprika pepitas and a few of the crispy fried shallots. Serve immediately. 

Fajitas

I can remember ordering beef ‘fajita’, or skirt steak, at Secos y Mojados, a restaurant across the border in Mexico that my family used to frequent in the summer when visiting relatives in South Padre Island, Texas.  Although it didn’t look like the type of fajita I was used to in San Antonio’s Tex-Mex restaurants, the meat was well seasoned and easy to eat.

onions & bell peppers sizzling away as homemade tortillas cook alongside for fajitas

This is the hubs’s favorite ‘Texan’ meal, and we make it once every couple of weeks for dinner.  Cook up the seasoned beef or chicken with onions and bell peppers, then place the filling in a serving platter on the table and serve with homemade tortillas. Top with sour cream or plain yogurt, fresh shredded cheese, chopped jalapeños or serrano peppers, and chopped avocado.  Good served with corn (cooked with a little finely chopped red or green bell peppers and sprinkled with a dash of cayenne pepper) and refried beans on the side.

Fajitas

Makes 7-8 hearty servings

3 or 4 chicken breasts or thin beef steaks

2 teaspoons fajita seasoning (I use nothing but Fiesta brand Fajita Seasoning)

2 teaspoons vegetable oil

2-3 cloves garlic

1 onion

2 bell peppers, any color

To serve: 

tortillas (gluten-free and/or grain-free if cooking g-f or paleo)
sour cream, plain yogurt, or cashew cream
shredded cheese (optional)
chopped jalepeños or chili peppers
sliced avocado

Sprinkle 1 teaspoon of fajita seasoning on either side of the chicken or beef, and return the meat to the fridge to marinate for at least 30 minutes or overnight.  Finely chop the garlic, and slice the onion and bell peppers into long strips.  Heat the vegetable oil in a wide pan or skillet on high heat.  Add the onion and bell peppers, sprinkling with 1 teaspoon of fajita seasoning, and sauté for about five minutes.

Push the vegetables to one side and add the meat to the pan, searing for about 2-3 minutes on either side.  Turn the heat down to medium-high, redistribute the vegetables, add the garlic, and continue to cook the meat for about 6-7 more minutes, until the chicken is no longer pink in the middle (beef may remain slightly pink). 

Turn off the heat and remove the meat from the pan, slicing thinly across the grain into long strips.  Mix the meat back into the peppers and onions, and transfer to a serving platter.

Serve fajita meat hot alongside tortillas and toppings so that guests can pick up a tortilla, fill it with fajita meat, peppers, and onions, and top with desired toppings. Sour cream or low fat plain yogurt, fresh shredded mild cheese, chopped jalapeños or serrano peppers, and chopped avocado are excellent toppings.

Texas Brisket

Brisket is a great cut of beef, tender and falling apart at the touch of a fork if you cook it correctly.  I tend to cook white meat most often, but sometimes I just crave a good dose of iron and protein.  This brisket is my favorite red meat dish.

This recipe is my mother’s, passed down to her by a friend of my grandmother’s.  It’s mouthwatering, and the leftovers make delicious sandwiches.  Serve with a side of mashed potatoes and green beans for a well-rounded, hearty meal.

Texas Brisket

7-8 hearty servings

5-6 lb. brisket (trimmed)

3-4 tablespoons liquid smoke

3-4 tablespoons soy sauce (make sure it’s gluten-free if you’re cooking for someone who is gluten-free)

1-2 teaspoons garlic powder

1-2 teaspoons ground black pepper

Place the brisket on a large sheet of heavy foil.  Pour the liquid smoke and soy sauce over the meat, and sprinkle with the garlic powder and pepper.  Wrap the foil fairly tightly around the meat.  Bake at 450F (230C) for 30 minutes, then turn down the oven to 300F (150C) and cook for 4-5 hours, until done and brisket flakes away with a fork.

Let the meat rest for about 15 minutes before slicing, and make sure to ladle the juices atop the meat to serve.