Friday, January 20, 2012

Dinner 4: Gluten Free Fajitas and Guacamole

"What I Cooked for Dinner" is not the same thing as "What My Kids Ate For Dinner." The good news is when you focus on the cooking and the presentation it takes the pressure off anyone eating anything. (Who cares--I got a GREAT shot!) Tonight I made fajitas from the leftover steak we had from Dinner 2. I also served guacamole with cucumbers chips.

Posting "What I Cooked for Dinner" (now just "Dinner") definitely makes our evening meal a little more self conscious--things are just slightly more presentable as when you are having guests to dinner. Only no guests--just my camera. And it's just the food that is more presentable. It's very real here. This one wants just meat in a tortilla and no onions or peppers. Another one wants just guacamole in a corn tortilla. Of course, I always set the table. I LOVE setting the table with real silver and china. It's just my thing. And it is not because I have my camera out- I just love the sparkle of silver on a Wednesday.

Well, everyone ate something. I certainly served a balanced meal--and have the pictures to prove it. Which, I have been told is my job. To present healthy food and let everyone else figure out what they want to eat. Below is my recipe for steak fajitas and guacamole.


2 Tablespoons olive oil
1 red pepper, thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped or smashed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon salt
2 limes
leftover steak
8 soft or hard corn tacos

Heat olive oil in large pan. Add sliced red pepper, yellow onion and garlic. Saute until the onions are translucent and carmelized. Then add the spices and steak. Cook for 1 to 2 minutes until steak is warm. Cut a lime in half and drizzle over lime juice over fajitas. Insert a fork in the center of the lime to help squeeze the juice out.

Serve with corn tacos, daiya cheese, a wedge of lime and guacamole


Cucumber Chips are a favorite way to dress up this average vegetable. Just cut 1/4 inch rounds and arrange in a circle on a plate.


2 avocados
1.5 Tablespoons lemon juice (about 1/2 to a whole lemon)
4-10 splashes tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Mash avocados. Add seasoning. Mix well. Serve with tortilla chips or cucumber chips.


GF Gidget said...

The hubs and I are planning on fajitas for Monday night!

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