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Dear Readers,
“The Egg and I” is a series of blog entries, where I share easy, no-fuss ideas for food. I can always find a way to make a recipe more simple: Here, I do not use a grill or a skillet.
You can learn more here: Fajitas.
You will need the following items:
- Crock Pock or Slow Cooker
- Stove-top sauce pan
- Glass measuring cup for liquids
- Several small bowls OR a tray or dish with divided compartments.
This recipe serves 8:
In a Crock Pot or Slow Cooker, cook on High for one hour [or until they look “sautéed” but do not over-cook!]
1 large or 2 medium sweet onions, thinly sliced
2 large or 4 medium bell peppers, thinly sliced
1 [8 ounce] pouch Frontera Classic Fajita Skillet Sauce [www.fronterafiesta.com] [free of gluten and preservatives] OR
1 [1.25 ounce] package of Wick Fowler’s All-Natural Taco Seasoning Mix and 3/4 cup water [1.25 ounce] [www.wickfowler]
Add one of the following to the Crock Pot or Slow Cooker and cook on Low for one hour [or until meat is done but do not over-cook!]
1 pound fowl, beef, or pork, sliced into 1/4 inch strips: boneless, skin-less chicken or trimmed skirt steak or flank or round steak or pork tenderloin
[Note: I used Orchard Pond Organics Certified Natural Angus Beef for Fajitas [free of antibiotics and added hormones; all vegetarian feed; humanely raised, on an environmental and sustainable farm: www.orchardpondorganics.com.] This is from a local Tallahassee farm!
Prepare the rice on the stove-top:
Tex-Mex or Spanish Rice: I used Seeds of Change Certified Organic Cuban Style Rice with Brown Rice and Black Beans [5.6 ounces] [www.seedsofchangefoods.com]: Follow directions on box.
After rice is cooked, add one can of black beans, including the liquid:
I used Certified Organic Westbrae Natural Vegetarian Organic Black Beans [15 ounce] [www.westbrae.com]
Assemble these toppings and spoon them into small serving bowls [with matching lids] OR into a divided container or tray:
Shredded cheese: I used Certified Organic Valley Fancy Shredded Mexican Blend Cheese [6 ounces] [no antibiotics, synthetic hormones, or pesticides; no animal rennet.]
Sliced black olives: I used Field Day Natural California Ripe Medium Pitted Olives [6 ounces] [www.fielddayproducts.com]
Plain “full-fat” organic Greek yogurt: I used FAGE Total All Natural Greek Strained Yogurt, plain. [If you use “full-fat” Greek yogurt, you will never miss the sour cream.]
Guacamole: I used Yucatan Organic Guacamole [gluten-free]
Salsa: I used Garden Fresh Gourmet’s Jacks’ Cantina Style All Natural Salsa
Optional: corn, diced tomatoes, sliced and seeded jalapeno peppers, pico de gallo, shredded lettuce, diced onions.
Garnish: fresh, sliced limes and fresh cilantro sprigs
Set out:
Warm, soft flour tortillas, large [or soft non-gluten tortillas, large]: I used Maria & Ricardo’s Tortilla Factory White Flour Tortillas for Soft Tacos [www.Habar.com]
Each family member or each guest makes his/her own fajita!
Enjoy for your family, for company, or pack it up and take to a family in need: See http://www.takethemameal.com.
Simply yours,
Margot
Margot’s Corner 
