I go to a school in East Vancouver weekly where I spend time cooking with the students and teaching them about nutrition & healthy food choices. It’s something that I am very passionate about and look forward to doing weekly. This week however, I have been so busy that I have had no time or inspiration to think of a recipe that I could cook & teach to a class of 25. I was stressed but as soon as I stepped out of my apartment I saw these beautiful fall trees.
I was shocked- I have seen these exact trees everyday for the last month or so but have never taken the time to notice or appreciate them. They are absolutely beautiful and they gave me some much needed fall inspiration .
There is something warm, colorful & comforting about these trees. I wanted to in-cooperate this into my cooking.
A little inspiration can go a long way
Fresh Salsa with all the colors of fall.
Slowly caramelized onions & red peppers. Minted Yogurt sauce.
Can you see where I’m going with this?
Chicken Fajitas with Fresh Salsa and Minted Yogurt Sauce
Adapted from Jamie Oliver
For the Fajitas
1 red bell pepper- sliced into thin strips
1 medium red onion -thinly sliced
1 chicken breast sliced into medium size strips
½ tsp of cumin, paprika and cayenne pepper
2 tsp of Fajitas Seasoning (this is usually found beside the refried beans)
2 garlic cloves minced
1 tablespoon olive oil
2 x 8-inch whole wheat or multi grain tortillas
Heat pan with olive oil. When hot add red onion, red bell pepers and minced garlic.
Turn heat to medium low and allow for this mixture to cook slowly for about 20 minutes.
In the meantime marinate chicken with the juice of ½ a lime, a little drizzle of olive oil and the spices; cumin, paprika, cayenne pepper, fajita seasoning.
Add chicken to the vegetable mixture after the 20 minutes is up- or until the onions are soft and translucent. Cook chicken for about 5-7 minutes depending on how thick you cut the strips.
Once chicken is cooked go ahead and squeeze the remaining lime juice.
½–1 fresh jalapeno pepper
2 large and firm tomatoes
¼ cup of chopped fresh cilantro
1/16 teaspoon sea salt
freshly ground black pepper, to taste
Finely chop the jalapeño pepper- you can adjust the heat of the salsa by how much you put in. Give the tomatoes and cilantro a rough chop. Add lime juice and mix together. Top with sea salt.
Recipe for the minted yogurt can be found under Fall& Homechilli post. http://smallgirlbigplate.com/2011/11/fall-homemade-chilli/
Nutritional Tip: The Minted Yogurt sauce is not only light & refreshing but it is also a much healthier option than using sour cream; less fat and sodium content!