Wednesday, March 4, 2009


So Wednesday nights I take a class at my gym that involes lots of flailing about and by the time I get home I am in no mood to cook a big complicated meal, so I rely on easy fast and filling options like fajitas. I don't go in for those spice packets you buy at the grocery, instead I season my fajita veggies with a red sauce we make from New Mexico Red Chili powder. With that great sauce it's pretty easy to put together a fajita meal. I slice a big onion into wedges, slice a red bell pepper into strips, chop a zucchini and maybe a carrot into thick chunks and then saute them all in a cast iron skillet on high heat. After the veggies have cooked just a little I add a good dose of the Red Chili Sauce (maybe 1/4 cup). I usually serve the veggies with cheese and avocado in soft flour tortillas and side with spicy black beans. These recipes are staples in my kitchen:

Red chile sauce

3 tbsp canola oil
2 cloves garlic, finely minced
3 tbsp flour
4 tbsp New Mexico red chili powder (available at specialty stores and New Mexico)
2 1/2 c water
salt to taste

Heat oil over low heat in a saucepan. Add garlic and flour, cook until golden brown. Mix in red chili powder. Add water and whisk till lumps dissolve. Simmer 10- 15 minutes over medium heat. Salt to taste. You can store in your refrigerator up to two weeks.

Spicy Black Beans

2 tbsp canola oil
1 small onion, diced
3 cloves garlic
1 small bell pepper, diced
1 tbsp cumin
2 tsp mexican oregano
2 tsp ground coriander
1-3 tsp reed pepper flakes
1 15 oz can black beans, drained
1/4 cup veggie broth or water
2 bay leaves
salt and pepper to taste

Saute onions and garlic over medium high heat in oil till soft. Add cumin, coriander, oregano and red pepper flakes and fry to release the flavors. Add black beans, broth or water and bay leaves. Lower heat and simmer covered for 10 minutes. Salt and pepper to taste.

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