Thursday, May 15, 2008
JFI- Bell Peppers: Quick Pepper Fajitas
Bell peppers are such a delight, their vibrant colors are enough to make you want to grab and munch on them. This is one of my favorite ways to have peppers, in a fajita....try it and see.
8-Bell Peppers - red, green, yellow and red - sliced in slivers
1- Large White/Red Onion- sliced
1- Large Zucchini- sliced
1- Large Squash - sliced
1- Large carrot- sliced
1/2 cup- fresh/frozen corn
1 Package- Taco/Fajita Seasoning
Salt - to taste
1 tbsp- Olive Oil
Red Chili Flakes, Garlic Powder- to taste
In a wide pan, heat some oil and add the onions and carrots first. Saute for 5 mins. Add the rest of the veggies and add the seasonings. Cook until semi-soft or soft.
Serve with warm tortillas, sour cream, guacamole, olives, salsa and taco sauce and mexican rice on the side. Roll up the tortilla and enjoy.
This is going to Pooja for VOW-JFI- Peppers. Thanks, Pooja for hosting this wonderful event.
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella