JIHAD FAJITAS
So you've got a hankerin' for something Tex-Mex you can stuff in a tortilla with some lettuce and tomato and onion and make really tasty? This recipe is fast because it involves marinating your fajitas, and then cooking them quickly, slicing them and slapping the meal on the table. Versions for both carnivores and herbivores (or for us omnivores, make both).
1. Substrate With any substrate, the importance is keeping it cut in slices no more than .75 inch thick.
2. Marinade Paste garlic and onion together in food processor or by cutting into little bits and pounding with curvature of heavy spoon. Mix ingredients in refrigerator-safe container, dump in substrate and let soak overnight - at least. The best thing about this recipe is you can prepare marinade a few days in advance and cook as needed. I've kept meats in this mixture for up to a week with no degradation. If you're going to store it longer, add more vinegar!
3. Cooking
Take well-soaked mixture and put in open pan with 1/2 inch of water surrounding it. Pre-heat oven to 350 F. When oven is heated, insert pan and cook for 10-20 minutes depending on amount of substrate. Cut into thin slices and serve with diced tomato and onion, chopped lettuce and shredded cheese.
JALAPENO PESTO
From the land of Texas comes a bastardized Italic creation like nothing else: the savory sauce pesto with jalapeno overtones. For the strong of heart.
Ingredients Over low-medium heat, place oil in saucepan and warm up. Slice jalapeno, removing seeds (pitch into garden for free jalapenos in 2 months) and slice into strips. Place these in warming oil. After five minutes, remove oil from heat and extract jalapeno strips. These can be used elsewhere as they still retain much of their flavor. Let oil cool completely.
Wash basil leaves and pitch into food processor relatively quickly, and blend. Dice garlic and nuts and throw these in as well. Pour in oil and blend again. Makes 1.5 cups of excitingly exotic pesto.
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JIHAD FAJITAS
So you've got a hankerin' for something Tex-Mex you can stuff in a tortilla with some lettuce and tomato and onion and make really tasty? This recipe is fast because it involves marinating your fajitas, and then cooking them quickly, slicing them and slapping the meal on the table. Versions for both carnivores and herbivores (or for us omnivores, make both).
1. Substrate With any substrate, the importance is keeping it cut in slices no more than .75 inch thick.
2. Marinade Paste garlic and onion together in food processor or by cutting into little bits and pounding with curvature of heavy spoon. Mix ingredients in refrigerator-safe container, dump in substrate and let soak overnight - at least. The best thing about this recipe is you can prepare marinade a few days in advance and cook as needed. I've kept meats in this mixture for up to a week with no degradation. If you're going to store it longer, add more vinegar!
3. Cooking
Take well-soaked mixture and put in open pan with 1/2 inch of water surrounding it. Pre-heat oven to 350 F. When oven is heated, insert pan and cook for 10-20 minutes depending on amount of substrate. Cut into thin slices and serve with diced tomato and onion, chopped lettuce and shredded cheese.
JALAPENO PESTO
From the land of Texas comes a bastardized Italic creation like nothing else: the savory sauce pesto with jalapeno overtones. For the strong of heart.
Ingredients Over low-medium heat, place oil in saucepan and warm up. Slice jalapeno, removing seeds (pitch into garden for free jalapenos in 2 months) and slice into strips. Place these in warming oil. After five minutes, remove oil from heat and extract jalapeno strips. These can be used elsewhere as they still retain much of their flavor. Let oil cool completely.
Wash basil leaves and pitch into food processor relatively quickly, and blend. Dice garlic and nuts and throw these in as well. Pour in oil and blend again. Makes 1.5 cups of excitingly exotic pesto.
exponentiation ezine: issue [5.0:culture]
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a. Meat
Get some cheap flank steak, brisket, or shoulder. The cheaper the cut, the longer you soak it.
b. Vegetables
Bell peppers, squash, sweet potatoes and red onions
c. Meat analogue
Tofu, blended and compressed chickpeas or beans, and nutritional yeast
3 tsp lime juice -or- vinegar
1/2 tsp ginger
1/2 tsp cumin
1 tsp paprika
1 tsp cayenne
2 cloves pasted garlic or 1 tsp garlic powder
1 tbsp pasted onion or 1 tsp onion powder
1/4 tsp sea salt
1/2 tsp dill
2 cups washed basil leaves
1 jalapeno pepper
2 cloves garlic
1 walnut or 2 pine nuts
1/2 cup olive oil
a. Meat
Get some cheap flank steak, brisket, or shoulder. The cheaper the cut, the longer you soak it.
b. Vegetables
Bell peppers, squash, sweet potatoes and red onions
c. Meat analogue
Tofu, blended and compressed chickpeas or beans, and nutritional yeast
3 tsp lime juice -or- vinegar
1/2 tsp ginger
1/2 tsp cumin
1 tsp paprika
1 tsp cayenne
2 cloves pasted garlic or 1 tsp garlic powder
1 tbsp pasted onion or 1 tsp onion powder
1/4 tsp sea salt
1/2 tsp dill
2 cups washed basil leaves
1 jalapeno pepper
2 cloves garlic
1 walnut or 2 pine nuts
1/2 cup olive oil