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RECIPES
EASY BEEF FAJITAS
Juice of 2 limes | 1/2 green or red bell pepper, thinly sliced |
2 tablespoon olive oil | 4 flour tortillas |
1/2 teaspoons ground cumin | 1/2 cup |
1/4 teaspoon salt | cheddar cheese, shredded |
1 clove garlic minced | Guacamole optional |
1/2 teaspoon red pepper flakes | Salsa optional |
Freshly ground black pepper | Sour cream optional |
to taste | Chopped tomatoes optional |
1/3 |
|
thinly sliced |
|
1 small onion, thinly sliced |
|
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in a bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 350º F / 180º C. Add remaining 1 tablespoon olive oil, onion and pepper and stir gently. Cover and cook
1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade and place meat in skillet, sauté meat
7 to 9 minutes or until done. Meanwhile wrap tortillas in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about 1/4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
SHRIMP AND VEGETABLE STIR-FRY
3/4 | 2 stalks celery |
shelled and deveined | 1 small sweet red bell pepper, in thin strips |
2 tablespoons light soy sauce | 1 cup broccoli flowerets |
2 tablespoons dry sherry | 1/2 medium onion, thinly sliced |
2 teaspoons cornstarch | 5 large fresh mushrooms, sliced |
2 teaspoons grated gingerroot | 1/2 package (3 ounces) frozen |
1 tablespoon vegetable oil | snowpeas, thawed |
Place cleaned shrimp in a bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400ºF / 200ºC. Add oil to skillet.
RECIPES
DENVER OMELET
1/2 cup diced, cooked ham | 3 eggs |
1/4 cup chopped green bell pepper | 2 tablespoons water |
1/4 cup sliced fresh mushrooms | 1/2 teaspoon salt |
1 green onion, sliced | Dash cayenne pepper |
1 tablespoon butter or margarine | 1/2 cup |
| shredded |
Set skillet temperature to 350ºF / 150ºC. Add ham, green bell pepper, mushrooms, onions and butter. Sauté 2 minutes stirring frequently. Arrange vegetables in an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift oldest from skillet with a spatula.
HAM AND CHEESE FAVORITE
1 tablespoon butter or margarine | 2 eggs |
1/2 cup chopped onion | 1/2 cup chopped cooked ham |
2 tablespoons | 1/2 cup chopped fresh spinach |
1/4 cup milk | 3/4 cup |
| shredded |
Set skillet temperature to 350ºF / 150ºC. Add butter and melt. Add onions and sauté until onions are tender, about 2 minutes, remove onion from skillet and set aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently cut into four