August 22, 2012
In my husband's family, they kept a chart of each child's food likes and dislikes, which they still have around to this day. I have seen it with my own eyes. This gives one the erroneous impression that my in-laws catered to their individual whims, but they are wonderfully not the type.
I bring it up because one of the [ahem] many things my husband is marked down for disliking is mushrooms.
Since we've started eating less and less meat, I've been making more and more meals that include mushrooms. While he's coming around to them, he still doesn't love them. Usually hubby will notice the mushrooms and eat them without comment (I know this makes me very lucky, as some spouses are less wiling to eat things they don't care for. Love my awesome hubby!), or remark that he didn't mind the mushrooms one bit. But I always like it when he doesn't even notice them. Makes me feel so devilishly sneaky.
Not that mushrooms are a major component in this recipe, but they are present.
And the reason they are present is because you need a little something more than onions and peppers to make fajitas satisfying. And when you eliminate the meat, that's all there is left, really. I also added some summer squash because, well, 'tis the season and my larder o'er floweth with them. They bring nice bulk, fiber, and vitamins to the party, but if you don't have any handy, you can skip them.
What you shouldn't skip, though, is the lime juice. I think it really makes these fabulous. Combined with the chili powder, it makes the most delectable seasoning -- no need for a store-bought packet here!
inspired by this post from Ezra Pound Cake
2 large bell peppers, any color you like, sliced
about 1 c. sliced red onion
1 clove garlic, crushed
4 oz. mushrooms (button or crimini -- the latter being my favorite)
2 small or yellow squash or 1 medium zucchini, cut into 1 inch chunks
1/2 tsp. chili powder
2 Tbsp. olive oil, plus more for the pan
juice of half a lime, plus more lime wedges for serving
salt and pepper to taste
In a bowl, combine peppers, onion, mushrooms, squash, chili powder, olive oil, and lime juice, mixing with hands until the veggies are even coated with oil and chili powder. Set aside for a few minutes.
Heat a skillet over medium heat, coated with a drizzle of olive oil. Add veggies, salt, and pepper, and sautee until tender. This takes about 7 minutes or so. If you want to speed things along, feel free to put a lid on the skillet for a minute or so near the end. If your pan gets too dry and your veggies start to burn, add a splash of water.
When ready to serve, warm your tortillas, fill them up, and top with a squeeze of lime juice and some sour cream. If you don't like sour cream, you could substitute a little cheddar cheese or guacamole. (Did I mention that sour cream also made my hubby's "no thank you" list? Crazy boy.)