... that would be me.
I did actually make a surprisingly delicious Potato Leek soup over the weekend. But it's kinda late, I'm kinda tired and hungry. So it'll have to keep for a day when I feel like typing a recipe since I just googled and couldn't find it online. Instead I'll show you my latest "throw it together and see what happens" meal.
I call it - Kitchen Sink Fajitas. Since everything short of the proverbial kitchen sink made its way into the dish.
Talk about lazy food photography - love the blob of sour cream! Food photographers of the world relax - I'm not quitting my day-job.
Kitchen Sink Fajitas
1 pack "chicken strips" (fake chicken)
1 pack "steak strips" (fake steak - I usually find both varieties in the refridgerated section of the grocery store)
1 onion - sliced into thin strips
1 pack sliced portabello mushrooms
1-2 green peppers depending on taste (I used three tiny purple ones from our CSA but whatever)
1 can of diced tomatoes with jalepenos
1/2 fajita spice
1/4 cup store bought salsa
1 can of kidney beans, rinsed and drained
3 cloves of garlic
Slice onion into rings, and saute in cooking spray/splash of oil. Once onions begin to brown, add fake meat strips, peppers, portabellos, fajita spice and stir. When pan begins to get too hot and ingredients begin to dry out, add diced tomatoes. Add beans and salsa and garlic, salt and pepper to taste.
I served this concoction with 7 grain/flax tortillas, roasted butternut squash, frozen mixed vegetables and mashed sweet potatoes. We have a multitude of sweet potatoes right now (about 6 pounds worth to be exact), and so I got rid of some over the weekend by making mashed sweet potatoes. This recipe yielded a lot - we got 6 servings out of the fajita filling alone. But topped with a little cheese and sour cream, M. and I scarfed up the fajita leftovers QUITE happily! :)