Dill Bread

This bread is easier to make than it looks. It's also always a home run. I've brought it to dinner parties where I've been responsible for bringing bread. I find I get asked to bring the bread a lot. It's not a great sandwich bread but it's perfect for sopping up gravy or spreading butter over. It's perfect for barbecues and a nice change from cornbread although the flavor is savory not sweet.

Dill Bread
Prep time: 1 hour 10 minutes
Cook time: 50 minutes
Total Time: 2 hours

1 Pack dry yeast
1 cup cottage cheese at room temperature
1 egg
2 Tbsp onion, chopped
2 tsp dill seed
2 tsp dill weed
1/4 tsp baking soda
1/4 cup water, warm
2 1/4 - 2 1/2 cups flour
2 Tbsp sugar
1 Tbsp butter
For wash
1 Tbsp butter, melted
1 Tsp salt

1. In a large mixing bowl. Dissolve yeast in warm water.
2. Add the cottage cheese, onion, sugar, 1 Tbsp butter, dill seed, salt, egg and mix until integrated.
   
3. Throw in half flour and mix continue to add flour until dough no longer stick to side of bowl.
   
4. Cover bowl with damp towel and let rise 1 hour.
   
5. Preheat oven to 350 F
   
6. Punch down dough and put in greased casserole dish. Brush dough with butter and sprinkle with salt. Bake 350 F. 40 to 50 minutes.
   
7. Let bread cool on a cooling rack for about 10 minutes before serving.
8. Enjoy.
   

Ratatouille and tow trucks

I'm a Pixar junkie and with a three year old son you know I've seen Cars weekly since it came to dvd. I don't know about the next movie, Ratatouille, I'll let you know after I've seen it. But with all the hype and always in search of inspiration. I made the movie's namesake for dinner.

The problem I had in finding a recipe is that there are so many variations. I found six different recipes in six different cookbooks. Which recipe to use was settled for me when I went shopping and forgot my list. I decided to the recipe posted at Cooking for Engineers because I remembered seeing it and I could get to the ingredient list from my blackberry while shopping. I strayed from the recipe but everyone really liked the results.

I adapted stole this recipe from Michael at Cooking for Engineers. Which is currently my favorite food related website. I increased the amount of eggplant, bell peppers, basil than he suggested and added a bay leaf. The end result is very good. I served the leftovers the next day over scrambled eggs as suggested.


Ratatouille
Prep time: 15 minutes
Cook time: 15 minutes
Total Time: 30 minutes

6 garlic cloves
1 1/2 medium zucchini diced 1/4 inch pieces
1 medium onion diced 1/4 inch pieces
1 bell pepper,green diced 1/4 inch pieces
1 bell pepper,yellow diced 1/4 inch pieces
2 eggplant, diced 1/4 inch pieces
5 sprigs of Italian parsley, chopped
6 sprigs of basil, chopped (half for cooking and half for garnish)
1 bay leaf
1 can diced tomatoes
1 cup stock, vegetable
1 1/2 Tbs. tomato paste
Salt and Pepper to taste
Grated Parmesan, to garnish

1. Heat olive oil in a large pot over medium heat. Add the minced garlic and saute until garlic smell intensifies.
   
2. Add diced onions sweat until they become translucent.
3. Add tomato paste and stir until onions are coated with the paste and continue cooking until the paste darkens and begins to stick to the pot.
4. Add the vegetable stock and bay leaf to pan and deglaze the bottom of the pan allowing the broth to begin simmering.
5. Add the eggplant, zucchini, bell peppers and a pinch of salt to the pot. Stir to combine thoroughly and cook for 10 to 12 minutes stirring frequently.
6. Add diced tomatoes and combine until the tomatoes are brought up to temperature. Turn heat to low.
7. Stir in parsley and half of the basil. Remove bay leaf and salt and pepper to taste.
   
8. Serve in bowls garnished with basil and Parmesan.
9. Enjoy.
   

Spice it up!!

I love herbs and spices. You can take almost any meal and get two completely different styles from just changing the spice combinations while keeping the methods and main ingredients the same. This is great because it makes it easier to maintain variety but allows you to keep the minimal amount of ingredients on hand. But, getting the spices right can be daunting. Make a mistake and dinner might be inedible.

My favorite book on the matter is A Busy Cook's Guide to Spices, which I picked up at Savory Spice Shop I also buy all my spices from them because they're local and I can get there when I run out of something. I've since turned others on to Savory and they do ship all their inventory quickly and for a reasonable price. A good online resource is 3men the breakdown of spices is great. Another online spice shop is Penzeys. And finally Spice Advice is another great spice primer that is run by Tone Brother Brands, the makers of French's Mustard and Spice Island spices.

I keep most of spices in the pantry, in brown glass bottles to preserve flavor and color. Light, heat and moisture will kill most flavor. When adding spices to a hot pan put the spice in a measuring spoon or cup and then add to your dish this lessens the chance of moisture from the pan getting trapped into your storage container. I to keep seeds or whole spices. When I need ground spices, I use a coffee grinder dedicated to spices to grind that way we don't get coffee flavored spices.

500 Calories and Applesauce

500 Calories= Two small Macdonald's hamburgers = 1.3 lbs Broccoli + 1.26lbs Baby Carrots + .32 lbs Grapes

If the this article is to believed. US Farmers produce 500 more calories a day person per person then they did in 1973. Thats almost one third of some peoples daily intake.

Or in other words

500 Calories = Macdonald's hamburger + small French fry or 1.3 lbs Broccoli + 1.26lbs Baby Carrots + .32 lbs Grapes

You could nibble almost one and a quarter pounds of carrots throughout the day and still have only consumed 200 calories.

I keep a fruit bowl filled with apples and bannanas on the counter for free grazing and a bag of carrots in the fridge for the same purpose. Often times we wont go through the apples before they start to look a little wrinkly. When that happens I'll use the apples for applesauce and get another few days out of them.

Apple Sauce
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 25 minutes


6 apples, peeled, cored, and quartered
1 cup apple juice
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon cinnamon

1. In a sealable microwave-safe container, combine apples with all other ingredients. Cover the container leaving a crack in the lid to allow steam to escape.
2. Microwave on high for 10 minutes.
   
3. Using a blender or masher, blend to desired consistency.
   
4. Serve hot or chilled.
5. Enjoy.
   

Honey can you pick it up for me on the way home?

One dollar to the first person to figure out what I ran out of while cooking.

Alcohol
Keep the volume of alcohol the same. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tbs. rum you could use 1/2 teaspoon rum extract.

Allspice, Ground
1/4 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves plus 1/4 teaspoon ground nutmeg can be substituted for 1 teaspoon ground allspice.

Baking Powder
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Butter
Shortening can be used, for every ½ cup of shortening used add 1 tbs of water. Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Whipped butter may be used as a substitute, based on weight, not volume. Stick margarine made from vegetable oil can also be substituted for butter.

Buttermilk
1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chervil
1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage can be substituted for 1 teaspoon chervil.

Chicken or Beef Broth
1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) can be substituted for 1 cup broth.

Chocolate Chips, Semi-Sweet
6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet
3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup butter, margarine or shortening can be substituted for 6 ounces semi-sweet chocolate. Bittersweet chocolate can be substituted for semisweet chocolate.

Chocolate, Sweet Baking
1/2 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons butter, margarine or shorteningcan be substituted for 4 ounces German's sweet baking chocolate.

Chocolate, Unsweetened
1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate.

Cinnamon, Ground
1/2 teaspoon ground all spice or 1 teaspoon ground cardamom can be substituted for 1 teaspoon ground cinnamon.

Cocoa, Unsweetened
Dutch-processed cocoa may be substituted for unsweetened cocoa.

Coffee
1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cornstarch
2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Corn Syrup, Light
1 cup dark corn syrup can be substituted for 1 cup light corn syrup or substitute 1 1/4 cups sugar plus 1/3 cup liquid.

Cream, Light
3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream, Heavy or Whipping Cream
1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar
1 ½ lemon juice or vinegar can be substituted.

Eggs
2 egg whites can be substituted for 1 whole egg. 1/4 cup refrigerated egg substitute can be substituted for one egg.

Egg Whites
Meringue powder can be substituted for egg whites in a meringue application only. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water. Powdered egg whites may be substituted in most recipes requiring egg whites. Follow directions on powdered egg whites container.p>

Flour, All-purpose
1 cup plus 2 tablespoons cake flour can be substituted for 1 cup all-purpose flour. 20% of all-purpose flour can be substituted with another grain, such as rye, buckwheat or soy flour in recipes such as quick breads and pancakes

Flour (as thickener)
1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake
1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

Garlic
1/8 to 1/4 teaspoon instant minced garlic or 1/8 teaspoon garlic powder can be substituted for 1 clove minced garlic.

Ginger, ground
1/2 teaspoon ground mace plus 1/2 teaspoon grated lemon peel can be substituted for 1 teaspoon ground ginger.

Herbs
1 tablespoon fresh herbs equals 1 teaspoon dried herbs.

Honey
1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.

Italian Seasoning
1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for 1 1/2 teaspoons Italian seasoning.

Milk, Sweetened Condensed
1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter can be substituted for 1 (14-ounce) can sweetened condensed milk.

Milk, Whole
1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk.

Molasses
1 cup honey can be substituted for 1 cup molasses. 1 cup light molasses can be substituted for 1 cup dark molasses.

Mustard, Dry
1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard.

Mustard, Prepared
1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard.

Nutmeg, Ground
1 teaspoon ground allspice or 1 teaspoon ground cloves or 1 teaspoon ground mace can be substituted for 1 teaspoon ground nutmeg.

Oats
Old fashioned rolled oats and quick cooking oats can be used interchangeably in baking recipes.

Oil
1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.

Onion
1/4 cup instant minced onion, flaked onion OR 1 teaspoon onion powder can be substituted for 1 cup (1 medium) chopped onion.

Poultry Seasoning
1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be substituted for 1 teaspoon poultry seasoning.

Pumpkin Pie Spice
1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger and 1/8 teaspoon EACH ground nutmeg and ground cloves can be substituted for 1 teaspoon pumpkin pie spice.

Raisins
Substitute another chopped dried fruit for raisins. Golden raisins, dark raisins and currants can be used interchangeably in baking recipes.

Salt
Kosher salt, iodized salt, sea salt, or a non-sodium containing salt substitute may be used for table salt in baking.

Shortening
1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream
1 cup plain yogurt can be substituted for 1 cup sour cream.

Sugar
1 cup firmly packed brown sugar can be substituted for 1 cup sugar. 3/4 cup honey (reduce liquid in recipe by 1/4 cup) can be substituted for 1 cup granulated sugar. 1/2 cup corn syrup or molasses (reduce liquid in recipe by 1/2 cup) can be substituted for 1 cup granulated sugar. 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade can be substituted for powdered sugar.

Sugar, Light Brown
1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. 1 cup granulated sugar plus 2 tablespoons molasses can be substituted for 1 cup light brown sugar.

Tomato Sauce
1/2 cup tomato paste plus 1/2 cup water can be substituted for 1 cup tomato sauce.

Vanilla Extract
Imitation vanilla flavoring can be substituted for vanilla extract. Other flavorings, such as almond, peppermint, rum or lemon may be substituted for vanilla extract .

Wine
1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

Gear-Stand Mixer

The Post did a great job of listing basic items for a kitchen. But, if you want to turbo charge your kitchen. Here is the most essential non-essential item I have. I use almost every day. Like Tivo you don't know you need it until you have one and try to do without. I have a Kitchen Aid because they seemed to be the brand everyone seemed to copy. But, I'm sure there are other makes just as good and possibly less expensive.


Stand Mixer:
I try to bake at least once a week this makes baking fun. I also have an attachment that grates. I've not bought grated cheese since and potato pancakes are back in the menu rotation.



Whether you go with the Kitchen Aid or another brand there are certain features you want to look for when buying a mixer.

1. Versatile: The mixer should come with a whipping, dough hook and flat mixer attachment.
2. Sturdy: The mixer should stay in place while mixing batter or dough while on high.
   
3. Reach: Beaters should be able to reach all areas of the mixing bowl. If it leaves the sides or bottom untouched it's not mixing.
4. Speed: You should have several at least six speed settings to accommodate everything you want to mix.
   

And once you get a stand mixer the first receipe you should try is whipped cream. Just put it atop some pound cake and some garnish with some thawed fruit. (Our favorite is blueberries.)

Whipped Cream

• 1/2 cup heavy cream, chilled
• 1/2 cup sour cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract or almond extract
  

1. Chill the mixer bowl and whipping attachment.
   
2. Combine the cream, sugar, sour cream and vanilla in the mixers bowl.
   
3. Use mixer to whip to stiff (but not grainy) peaks.
4. Enjoy.

Spinach and Feta Couscous Salad

This is the couscous salad I made the other day. I made it about an hour before we had dinner it was good but it was much better the next day. The asparagus poached in wine was not something I'll do again. Steamed in water with lemon slices and a little herb d' Provence sprinkled in taste much better. I could see this dish being a entree but I would add calmata olives, cucumbers and more (2-3 oz.) feta.

Spinach and Feta Couscous Salad
Serves: 4
Prep time: 10 minutes
Total Time: 30 minutes

2 cups couscous
1/2 lbs spinach, chopped and dried
1 red bell pepper, diced 1/4 inch pieces
6 ounces feta cheese, crumbled
6 ounces pistachios, coarsely chopped
3 tbs balsamic vinegar
2 tbs olive oil
black pepper, to taste

1. Cook couscous according to package instructions.
2. Place spinach in the bottom of a large mixing bowl. Pour cooked couscous on top of the spinach and allow the couscous to wilt the spinach about 5 minutes.
3. Once spinach is wilted add feta, pistachios toss until incorporated.
4. Add the olive oil, balsamic vinegar, and black pepper toss to incorporate.
5. Eat warm or chill to serve.
6. Enjoy
   

Bargin Mecca (Went to Costco today)

I've loved the store before it became Costco. My affection began with Price Club and just got stronger when it turned into Costco. I can spend an afternoon just browsing the aisles. But I don't buy perishables at Costco because it would spoil before we could eat it all. Also, I can usually get produce cheaper at the farmers market. I buy bulk dairy, meats and canned goods. My strategy is simple if it's a staple item with a long shelf live packaged in manageable portions I'll buy it at Costco. I try only to buy staples at Costco because if we have a box of snickers in the house we'll eat the box. My main food staples from the warehouse store are

Dog Food
Cat Food
5 lbs block of Chedder
Milk
Beef
Pork
Chicken Breasts
Fish Fillets
Sausages
Baked Beans
Refried Beans
Tomatoes, Diced
Chicken Stock
Onions
Baking Supplies

Most of the fresh and frozen items I buy have to be repackaged for storage but taking an extra 30 minutes and repackaging is easy. Besides, if you include the time to repackage the items; I'm still ahead of the game by not going to the store weekly and I always have food that stores well on hand. To prepare for storage I use my second favorite kitchen tool my food sucker it works well with most things I freeze. I'm not sure how I can use the bulk buying power of Costco with the 100 mile diet but right now I've found most of the meat is local to Colorado at least. We're trying to decide if the salmon is something we can do without.

Baked Dijon Salmon

Sorry for not posting regularly. Our three year old feels sleep is now optional which would not be too bad except he turns from my lovable boy to a little fiend with no sleep so we've been working hard convincing him well rested is better than the Lord of the flies. For dinner tonight I'm making salmon, poached asparagus, and whole wheat couscous with nuts and feta. I'm serving the couscous cold and using some wine to poach the asparagus not sure how it's going to turn out right now since the recipes are in my head. I'll let you know how it turns out. As for the salmon I'm not sure where we got this recipe but it is almost impossible to mess up. I hope you like it enough to put into your rotation.

Baked Dijon Salmon
Serves: 4
Prep time: 15 minutes
Total Time: 30 minutes

1/4 cup olive oil 3 tbs Dijon mustard 2 tbs honey 1/4 cup bread crumbs, panko (but plain will do) 1/4 cup finely chopped pecans 4 teaspoons chopped fresh parsley 1 lbs salmon, cut into four fillets 1 lemon, for garnish

1. Preheat oven to 400 degrees.
2. In a small bowl stir together olive oil, mustard, and honey. Set aside.
3. In another bowl mix bread crumbs, pecan and parsley.
4. Brush each fillet lightly with the honey mustard mix sprinkle the fillet tops with the bread crumb mix.
5. Bake the fillets for 12 to 15 minutes or until the salmon flakes easily with a fork.
6. Garnish with lemon slices.
7. Enjoy.
   

Diets dont work. But changes can.

I'm a diabetic. I was diagnosed four months after my wife had our son. I firmly believe that the reason I have this disease is because of my choices. At the time I was 340lbs and not getting any exercise. Breakfast meant stopping at McDonald's on the way to work. Well, I lost close to 100 lbs and continue to fight my weight and eating habits.

My success and failures are mine but here is how I lost the weight and I try to maintain. Portion Control. It's that easy just eat what the recommended portion for a meal is and eat the recommended daily amount. I lost weight and got my diabetes under control by using portion control. It takes time to figure out what a serving really is and then being satisfied with it but it can be done. Some of the stategies that helped me are: eat a portion and if I'm still hungry wait 15 minutes if I'm still hungry after waiting I'll eat half a portion and stop, trusting I've eaten enough. Drink water and tea (hot or iced) and remove soda completely. When ordering out move food around your plate. What I mean is figure our what your going to eat and seperate it from the heard so to speak. When done have the server bring a box for leftovers or ask them to remove the plate. I know it sounds like a waste but restaurants are about giving you value for your money not healthy choices. My belief is the value I'm buying is the experience and the service the food only a part the whole.

Lazy-agna (Baked Penne)

So I've been thinking about making lasagna for a few days. But, I just did not want to deal with the noodles and all the mess. Here's what I came up with tonight for dinner. I served it with some sweet Italian sausage and crusty bread. My three year old loves to slice the mushrooms using our egg slicer. The boy loved it and went for seconds (the equivalent of a five star rating). My wife complained it was to acidic but I felt it was fine.

Lazy-agna (Baked Penne)
Serves 6
Prep time: 10 minutes
Total Time: 35 minutes

1/2 lbs penne pasta
8-10 mushrooms, sliced
1/2 lbs ricotta cheese, low-fat
1/2 lbs mozzarella cheese shredded
5-6 leaves basil, chopped
1 bottle of your favorite spaghetti sauce

1. Pre-heat oven to 350 F.

2. Cook penne according to package instructions for half the required time. Drain pasta and put in a mixing bowl.

3. In a medium pan heat 1 tbs of olive oil. Add and sweat sliced mushrooms. When mushrooms are done add the ricotta and basil bringing all ingredients up to temperature.

4. Combine and mix mushrooms with the pasta in mixing bowl.

5. Put a thin layer of the mixed pasta in a small casserole dish. Cover pasta with sauce and a light sprinkling of mozzarella. Repeat until casserole dish is filled. Place any remaining mozzarella on top and bake covered for 25 minutes. For the last five minutes set oven to broil. But stay close to make sure the food does not burn.

6. Remove from oven let dish rest for 5-10 minutes before serving.

7. Enjoy.

Sushi Sweet Sushi

We recently moved from the San Francisco Bay area to Fort Collins, Colorado. While Money Magazine rated Fort Collins as the best small city to live [link] in I'm afraid to say they did not consider restaurants in there ratings. It's taken us a few months to figure out the local restaurant scene and I've yet to find a decent sushi restaurant in town. Denver has a few good sushi bars so I can get a fix however it's an hour away. Which brings me to the point of this post. I have not been able to get a good recommendation for sushi since we moved here. Most peoples response when I ask is they don't like sushi. When I ask if they tried sushi most say no or that they went once but did not know how to order and did not like what was served. This madness has to end with a little instruction it's my belief most people would love the stuff since sushi can be sweet, savory, or anywhere in between. To that end check out the SushiFAQ and explore the tasty bite sized morsels of goodness.

Chicken Fajitas- Indianish Style

I love fajitas. They're simple to make you just need meat, sweet peppers, onions, tortillas and voila fajitas right? Its so simple who needs a recipe, not me. Well, I've been trying to make the ultimate fajitas for years. It's become a matter of principle for me not to look for a recipe. My problem is the spices mixture. I keep trying to get the spices right and I keep getting the alchemy wrong. On the plus side I've created a few great variations while trying to recreate the original. Here's last nights failed attempt. It was great everyone liked them.

Fajitas- Indianish

1 tbs olive oil
1/2 lbs chicken breast, sliced in strips
1 bell pepper, green sliced in strips
1 bell pepper, red sliced in strips
1 med onion, sliced in strips
1 tbs cumin, ground
1/2 tbs turmeric
pepper to taste
4 whole wheat tortillas
sour cream to garnish
Chutney, tamarind to garnish

1. Heat oil in skillet. When oil is warmed add chicken and half of the cumin and turmeric. Cook chicken until done, remove from pan.
2. Add sliced vegetables and remaining cumin and turmeric to hot pan saute once the vegetables are browned add about 1/4 cup water and de-glaze pan allowing the vegetables to steam in the pan. Just before the pan goes dry remove vegetables and serve with chicken.
3. Serve on the whole wheat tortillas with a spoonful of sour cream and the chutney.
4. Enjoy.

Serves 4

While not traditional these "fajitas" are quick and delicious. The flavor comes from cooking the spices in the hot oil with the chicken.