Fajita Seasoning

Fajita Seasoning 1

Having this seasoning mix on hand makes dinner easy breezy!  (lemon squeezy??) Make a double batch and you can keep it for months in a cool, dry spot.  Use it on vegetables, fish or meat alike, these flavours go so well together and make dinner quick and simple.

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tsp sea salt
  • 1 tsp ground black pepper

How easy is this? just toss it all into a bowl and thoroughly mix.  Do yourself a favour and make lots.

Fajita Seasoning

Just looking at this, you can tell it’s tasty, right??

This works with anything your imagination can come up with …. salad dressing or vegetable dip or seafood bake …. you let me know if you come up with more!

 

For fajitas:

  • protein (or not to make it vegetarian)
  • onions
  • peppers

 

To make fajitas, simply generously sprinkle slivered chicken (or any meat, seafood of your choice) and toss in fry pan until just cooked through.

Cook sliced peppers and onions separately so they don’t overcook.

Serve with:

  • lime crema (sounds fancy, but it’s just a squeeze of lime juice with sour cream and a bit of salt)
  • salsa
  • avocado
  • lime wedges
  • chopped cilantro
  • toasted pepitas (pumpkin seeds)
  • tortillas

You can so easily turn this into what is crazy popular right now,  power bowls!  Just serve with cooked quinoa or grain of your choice.

Turn it into a sheet pan dinner, also featured everywhere right now, just generously sprinkle everything with the seasoning and toss it into a hot oven (?400?).

Yes, you are welcome, you didn’t know dinner could be so quick, easy, healthy and delicious, did you???

 

Sesame Maple Vinaigrette

An amazing trick to get complex flavour in a vinaigrette is to use more than one acid and more than one oil.  In this case, I’ve used balsamic vinegar and red wine vinegar for the acidic hit and sesame oil combined with a light grapeseed oil but you can also use a really good quality olive oil.

Sesame Maple Dressing

If your garlic cloves are home grown like these beauties, you may only want to use 1, unless you are trying to ward off a cold……

  • 2 tsp Dijon mustard
  • 2 garlic cloves, minced
  • 2 tbsp pure maple syrup
  • 2 tbsp sesame oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1/4 tsp red chili flakes
  • 1/4 tsp salt
  • 1/2 cup vegetable oil (or olive oil)

Put all ingredients in jar and give it a whiz with your immersion blender, or put it in a blender.  Slowly add the oil while blending to emulsify it and make a delicious creamy dressing.

Serve with your favourite tossed green salad, or it goes equally well with warm roasted vegetables.

Summer Salad

Butternut Squash Salad

Roasted squash, crunchy pepitas, salty feta, and tart pickled red onions.  This salad has it all, and can be served warm or cold.  Make a big batch it keeps so well.

Butternut Squash Salad

 

1 butternut squash (about 2 pounds)

5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste

1 cup cooked barley

Barley

1 cup chopped fresh kale, massaged well until it is bright green

Kale, massaged

Look how much brighter the massaged kale is, compared to the kale at the bottom of the photo.  Massaged kale is more tender and easy to digest also.

1/3 cup toasted salted pepitas (pumpkin seeds)
3 ounces feta cheese
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped

preheat oven to 375

Peel squash and cut into bite size pieces.  Toss with olive oil, sprinkle with salt and lots of freshly ground pepper, and roast until tender, about 30-40 minutes.

To cook barley put 1/2 cup dry barley into saucepan with 2 cups water (or chicken stock for extra flavour).  Boil for 5 minutes, then turn off the heat and allow to sit for 1 hour.  Drain well.  You can easily do this a day ahead.

Dice red onion finely, and set aside in small bowl or jar.  Combine the sherry vinegar, water, salt and sugar and stir until well dissolved.  Pour over onions and allow to sit for at least 30 minutes.  You can also do this ahead of time, in fact I often have a jar of these in my fridge as they are amazing on salads, sandwiches and of course tacos!

Pickled red onion

Just love the bright colour pickled red onions get, with a gorgeous pink vinaigrette.  Yum.

The pumpkin seeds I have on hand all the time aren’t salted, so I toasted them in a little bit of olive oil, with a sprinkle of fresh sea salt.  They were so delicious I kept nibbling at them, good thing I ended up with enough for the salad.

When squash is ready, toss in a large bowl with all the other ingredients and about 3 tbsp  olive oil.

Butternut squash salad prep

Get everything ready ahead of time, and once the squash is roasted toss it all together.

Credit for this amazing salad goes to Smitten Kitchen, Deb used faro and I used barley but you can use any grain you like.  The kale was my idea too, had some in the fridge and thought it would add a nice pop of colour and texture, it did!

Spicy Sweet & Sticky Asian Pork Chops

Spicy Sweet Sticky Pork Chops

Grill just until cooked through, these juicy pork chops hit all those notes of spicy, sweet and sticky – get out the napkins!

 

  • 8 thin cut pork chops, pounded lightly until uniform thickness
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1 1/2 inch piece of fresh ginger grated
  • 2 garlic cloves minced
  • 1 tsp Thai red curry paste
  • 1 chilli finely chopped (seeds removed if needed)
  • juice of 1 lime
  1. To make the pork chops, combine the soy sauce, honey, ginger, garlic, curry paste chilli & lime juice in a bowl and mix well.  Taste, and adjust if necessary – especially for heat.  If you like it hotter, add more!
  2. Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes or up to 2 hours.

Grill over high heat until just cooked through.

Noodles 2

 

We served these with a crunchy Thai noodle salad.

Peanut Sesame Noodles

PLAY WITH YOUR FOOD, you won’t be sorry!

YES, I mean it, get in there … play with this noodle dish.  Experiment with textures and colours, and then when its time to mix with the dressing your hands are the best tools in your kitchen, a great time to get the kids to help ….. (after they’ve washed up).

  • 1/4 cup peanut oil
  • 1/2 cup raw peanuts
  • 1 small jalapeño, minced
  • 1 small garlic clove, halved
  • One 1/4-inch slice of fresh ginger, peeled and chopped
  • 1/2 tsp sea salt
  • 1/2  cup thinly sliced scallions
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil

 

Heat peanut oil in sauce pan, and add peanuts.  Heat until golden brown and allow to cool slightly.

Grind garlic, jalapeno and ginger with a 1/2 tsp of sea salt with mortar and pestle.  (Yes, you can use a food processor if you have one and would rather!)  Add sliced scallions.  Pour warm peanuts (with oil) over top.  The warmth allows the flavours to bloom.  Add the rest of the ingredients and blend well.  I can’t say this strongly enough but taste it!  Taste, taste, taste.  Everybody has a different brand of each ingredient, and that will make the overall taste slightly unique in every household.  Get a balance that you like, in other words, when you realize you are still tasting just to eat it ……

Soften rice noodles according to package instructions.

Thinly slice coloured sweet peppers, celery and any other vegetables you are inclined to add – this is so forgiving and just allows you to express yourself.

Asian noodles

Toss everything together until well blended.  Serve warm or at room temperature.

This noodle dish is easy to turn into a main dish, or one dish meal by adding chicken or seafood.  Keep it the way it is for a vegetarian meal or add some cubed, fried tofu.

Basil Chive Vinaigrette

Nothing smells like fresh basil – definitely my favourite herb.  Summer is the only time of year I make this vinaigrette, when the basil is plentiful and salads grace every meal.

Basil Vinaigrette 1

  • 2 garlic cloves, minced
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz (45 g) fresh basil leaves (about 2 cups leaves)
  • 1/4 cup chopped fresh chives
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 cup really good quality extra virgin olive oil

Blend all ingredients, except for the olive oil.  Give it a good whiz, until all the herbs are bright flecks of green, then slowly drizzle in the olive oil until creamy and smooth.

Basil Vinaigrette 2

I really think this needs either an immersion blender or food processor to get the consistency.  If you don’t have either, chop herbs very fine and whisk it all up.

This will yield about 1 pint jar, and I’d suggest trying it in a variety of ways …

Basil Vinaigrette 3

salad dressing   ~   vegetable dip   ~   blend with cream cheese for a spreadable bread topping   ~   toss with zucchini ribbons   ~   brush over grilled chicken or seafood

 

Red Wine Vinaigrette

 

Making your own salad dressings is so easy that it never makes sense to buy them!  Forget the packaged dressings and give it a try.  I made enough of this for our Family Reunion this year and it was a hit.  Remember to taste as you go ….. I ended up eating a lot of lettuce before I got the balance right – hard to do with such a large quantity.

P1110070

  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • Salt and black pepper, to taste

Blend well, stirring until sugar has dissolved.

  • 1/2 cup extra-virgin olive oil

Slowly whisk in the olive oil until it is emulsified.

Variations:  This is my basic “house” vinaigrette …. and you can switch it up any way you like, during the summer I like to add in fresh herbs.