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???

 

Taco Seasoning Mix

Taco Seasoning 1

How pretty is this colourful group of seasoning?

Ever noticed how many ingredients you can’t spell or pronounce on those premade taco seasoning packs??  Stop the madness with this mixture.  A little bit of flour makes the ground meat have a wee bit of a saucy texture.  Don’t stop at ground meat for goodness sake (pun? word play?)..  Sprinkle this over vegetables and roast them up – drizzle with a little lime crema and you’ve got an amazingly tasty dish.

Ingredients

  • 1 tablespoon flour
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon cayenne powder (use less if you aren’t keen on the heat)
  • 1/2 teaspoon oregano

Mix all this up in a small bowl, and then have it on hand to season meat or vegetables.  You’ll be so glad you took a few minutes to get this ready.

Taco Seasoning 2

To use this for ground meat tacos, brown your meat in a fry pan, then add 2 tbsp mixture for each pound of ground meat and add about 2 tbsp water, stir and cook just until meat is cooked through.

If you want to leave the flour out altogether that is just great, that makes it even more versatile:

Salad Vinaigrette:  1 tbsp mix to 2 tbsp lime juice and 7 tbsp olive oil.

Vegetable (or chip!) Dip: 1 tbsp (or to taste) with 1/4 cup each plain yogurt and good mayonnaise.

Grilled Shrimp:   Sprinkle a generous amount over shrimp before grilling.

Taco Seasoning 3

I like to mix up 3 x this recipe and just keep it on hand.  Try it, you’ll do the same thing!

Laksa

Laksa 5

Ready to be garnished with a squeeze of fresh lime juice, bean sprouts, maybe some cilantro sprigs and a few fresh sliced hot peppers – then drizzle more sauce over top and enjoy!

Laksa …. or Thai curry noodle soup …. whatever you call this, you are going to L O V E the exquisitely well balanced flavours in this noodle bowl.  This dish is so versatile and can be a completely vegetarian or even vegan dinner with a few tweaks.

 

  • 1 tbsp vegetable oil
  • 10 prawns/shrimp , peeled and deveined 
  • or
  • 1 chicken breast, finely sliced
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 stalk lemongrass , peeled, finely grated 
  • 1 tbsp brown sugar
  • 1 1/2 tbsp fish sauce
  • 1 tbsp Penang curry paste
  • 1 tsp coriander powder
  • 2 tsp chilli garlic paste or other chilli paste , adjust to taste 
  • about 4-5 cups of fresh vegetables – sliced and ready to be added to the broth
  • 400 g/14oz coconut milk
  • 2 cups /500ml chicken broth (or vegetable)
  • 3 kaffir lime leaves
  • 2 slices fresh galangal
  • 2 tsp lime zest (1 lime)
  • 200 g / 7 oz fresh egg noodles, prepared per packet (although really you can use any noodle)
  • Big handful bean sprouts
Laksa 2

Have everything ready to go before you start cooking, and it will all come together quickly.

Toppings / for serving:
  • Lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced red onion or scallions
Laksa 1

Did you even know lemongrass could be grated?  So easy and quick!

 

Instructions
Heat oil in a large saucepan over high heat. Add prawns or chicken and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
Laksa 3

 

Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
Add chicken broth and coconut milk. Stir and bring to simmer, add lime leaves and galangal.
Simmer for 2 minutes, then add lime zest and return prawns and chicken into broth, heat just until cooked through.
Laksa 4

Tonight’s bowl of laksa included mushrooms, snap peas, sweet peppers, zucchini & cauliflower.

Serving:
  1. Place noodles in bowl. Ladle over soup.
  2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  3. Squeeze over lime juice to taste.

This recipe came from a great food blog – RecipeTin Eats – pop on over to her blog for some more great recipes.

CREAMY THAI PEANUT PRAWN & NOODLES

Noodles 3

Creamy, tangy and full of crunch this Peanut Noodle Dish is really a one pot wonder.  One of the few peanut sauces I’ve liked, that didn’t require cooking!

My BFF Jean made a version like this when we met up in Osoyoos for wine tasting, and it was just perfect.  She made it into a one pot meal by using quick cooking Ramen noodles, which cooked in a large pot of boiling water, adding veg and shrimp at the appropriate times to get it all cooked.  Drain it in a colander and pour the sauce over – presto, deliciousness!!!
Ingredients:
These are really just suggestions.  Tonight I used broccoli and sweet coloured peppers.
  • 2 servings of rice noodles
  • 1 pound shrimp, peeled and deveined
  • vegetables, such as :
  • 1 carrot, peeled and shredded
  • ½ pound snow peas, ends trimmed and shredded
  • broccoli
  • cauliflower
  • sweet coloured peppers
  • onions
  • garlic

Peanut Sauce:

  • 2 tablespoons grated ginger
  • 2 cloves garlic, grated
  • 1 cup creamy peanut butter
  • 1/2 cup cilantro, chopped fine
  • ¼ cup soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili flakes (optional)
  • 1/2 cup of chicken stock
  • Toppings:
  • chopped cilantro
  • chopped peanuts
  • toasted sesame seeds
  • lime wedges
  • sriracha sauce (optional)

DIRECTIONS

  • Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, chicken stock and chili flakes in a bowl, puree and set aside.
  • Soak rice noodles in very hot water until just al dente, drain and set aside.
  • Remove the ingredients from heat and drain with a colander.
  • In saute pan, stir fry vegetables until just crisp tender.  Remove and stir fry prawns just until plump and tender.  Be careful not to overcook them – that can happen in the blink of an eye.

Noodles 1Return all ingredients to saute pan and stir to mix.  Add in enough noodles just to get the balance right.

Noodles 2

  • Pour the peanut sauce over the noodles and mix well.
  • Top with cilantro, peanut, sesame seeds and lime wedges to serve.
You can use any noodle if you don’t want the rice noodles, just cook according to package directions.

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.

Tart and Tangy Thai Pork Noodles

This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping.  As always, please please, taste your marinade before adding cornstarch.  If you don’t smack your lips and say yum yum, try adjusting.  Maybe you like it spicier?  – add chile flakes.  Maybe you like it more tart?  – add lime.  Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.

Pork noodles

INGREDIENTS

  • 1 lb boneless pork loin,  cut into strips
  • tablespoons hoisin sauce
  • tablespoons soya sauce (reduced sodium)
  •  4 tablespoons fresh squeezed lime juice
  • 1 tablespoon honey
  • 1 1teaspoons cornstarch
  • 1 1teaspoons sesame oil
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 8 ounces rice noodles
  • 2 teaspoons vegetable oil, divided use
  •  broccoli florets
  • carrot, sliced 1/8 inch thick
  • 1 sweet red bell pepper, seeded and cut into thin strips
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 8 ounces mushrooms, sliced
  • bamboo shoots (optional)
  • water chestnuts (optional)

Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.

DIRECTIONS

  1. Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes.  Remove enough just to cover pork and place in bowl.
  2. Add pork, marinate while preparing pasta and vegetables or up to overnight.
  3. Cook (or soak) rice noodles according to package directions, drain.
  4. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
  5. Add vegetables and saute until crisp-tender (about 5 minutes).
  6. Remove vegetables from skillet and keep warm.
  7. Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
  8. Remove pork, keep warm and stir in remaining marinade to skillet.  Cook until bubbly so the cornstarch is cooked through and thickens.
  9. Return pork & vegetables to skillet, add rice noodles, heat through and serve.

Garnishes:  sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.

This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:

  • sliced chicken thighs
  • prawns
  • seafood

We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.

Grilled Shrimp and Cauliflower with Romesco Dipping Sauce

Cauliflower & Shrimp with Romescu
The first thing you need to know is that this sauce is A M A Z I N G.  Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time.  Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.

Ingredients for Romesco

1 1/2 CUPS SERVINGS

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

Preparation

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

romescu

To use as a dipping sauce, heat through until easy to stir and warm.

 

Shrimp and Vegetables

  • 1 head of cauliflower – cut into florets
  • 1/4 tsp salt
  • 1 lb jumbo shrimp – tails and shells on
  • 1 tbsp vegetable oil
  • 1 tsp lime juice
  • 1 bunch green onions

Lightly steam cauliflower until just tender crisp – be careful not too overcook it.

Season with salt.

In a large bowl, toss shrimp with vegetable oil and lime juice.  Allow to sit for 20-30 minutes.

Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!

Arrange on a serving platter with the Romesco and dip merrily away.