It seems that the long hot summer has come to an end. Fall arrives tomorrow and that makes me happy. Most years this is my favorite time, but with little moisture I am afraid our trees will not produce the beautiful colors we all like to see. Dave's tomatoes were only fair this year. We had enough to share with the neighbor and with Cheryll and Joe and some for us. Our Red peppers did not produce and the sweet small peppers had no taste.
What I did enjoy this year was watching the hummingbirds. We had at least four that frequented our feeder. They fought most of the time but I think in the end they all got to drink from it. We had a woodpecker come to the feeder twice and a beautiful butterfly also.
I hope all of you had a good summer and now we can look forward to cool days and fun holidays.
Once again I am going to try to post a little more often so check back to see whats new.
The other night I decided to fix a vegetarian fajita. It turned out really good. Here is the recipe:
1 tsp vegetable oil
2 large portabello mushrooms
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium yellow onion, cut in half and thinly sliced
1 1/2 teaspoon ground cumin
Salt and pepper
1 avocado
1/2 teaspoon lemon juice
2 cloves garlic, minced
2Tbsp freshly squeezed lime juice
4 (8-inch tortillas) warmed( whole wheat)
4 tsp shredded cheddar cheese ( low fat)
4 tsp salsa
Remove gills from mushrooms and slice 1/2 inch thick. Place mushrooms, peppers and onions in a skillet that has been sprayed with nonstick spray and the oil added to the skillet. Make sure skillet is hot when you add theses veggies. Cook stirring frequently for about 7 to 10 minutes or until veggies are cooked as desired.
Peel, pit and dice avocado. Place avocado in a bowl with flat bottom and us a fork to mash. Add lemon juice and combine: set aside.
Remove cooked veggies from heat. Add garlic and lime juice and stir to combine.
Spread 1 tortilla with 1/4 of the avocado mixture. Spoon about 1 cup of vegetable mixture down center. Sprinkle with cheese and salsa. Roll and enjoy!
This recipe was featured in the KC Star. It has 316 calories and 9 grams of protein in 1 cup of vegetables and 1 tortilla.
I used white flour tortillas and did not have an avocado so I left it off.
I plan to fix this again. Dave and I enjoyed the fajitas.
Until we meet again,
