I don't really like to follow recipes since its a lot of hassle going back and forth when cooking and most recipes have so many ingredients that I don't have when I want to make that meal so I just improvise with whatever I have in the fridge, also with something like this you can add whatever vegetables you'd like and more or less depending how hungry you are.
Ingredients:
As I've mentioned above you can add any vegetables you like in this but I'd say to keep the fajita theme/flavour red onion and red/yellow/orange peppers would be the essential base flavours. Other vegetables I like to use are mushrooms, I prefer the big flat ones, courgette, aubergine, carrots and tomatoes. If you're just cooking for one I'd say to use 1 or 2 portobello mushrooms, quarter of an aubergine, a whole carrot, half of a red onion, half of a courgette, a handful of cherry or plum tomatoes or 4 medium vine tomatoes and half of a bell pepper or a handful of the small peppers.
For meat I use a couple of quorn fillets cut into strips or half a pack of fajita strips if I'm feeling lazy. For meat eaters I'd suggest a small/medium chicken breast or half of a large chicken breast, cut into strips. Chicken is typically used in fajitas but I guess you could use a similar quantity of other meat if you'd like but I don't know if it'd taste as good with the spices.
For spices I use paprika, cumin, salt and black pepper. For a single serving use 2 teaspoons of paprika and half a teaspoon of cumin or more of either if you'd like a stronger flavour. A pinch of salt and sprinkling of pepper would suffice or more pepper if you prefer - I wouldn't add more salt just because it's not that good for you.
I'm still not sold on the non-stick pan coating so I like to use about a tablespoon of oil, I use a bit more if I'm cooking mushrooms and aubergine because they tend to need it but if not I'll use a bit less.
I like to have some fresh salad so I use about half of a bag of small salad greens or quarter of a large bag but just use however much you like or none if you don't like salad greens. I also like to only cook half of the tomatoes and keep the other half fresh on my salad.
I prefer to use store bought dips because I'm too lazy to make my own guacamole and salsa and it seems a bit pointless to make it for one. There are also a lot of herbs and stuff needed that I wouldn't use elsewhere and end up wasting. Plus there are usually healthier versions in some supermarkets, I know sainsbury's have a 'better for you' range or something like that.
If you like to have some carbs I found these crouton-like things that are wholemeal and taste really good. They're called 'Krisprolls'.
Method:
I realise all the veg have different cooking times but I throw them all in the pan with the spices and cook until they all look similar. For quorn I put that in the pan with all the veg at the start but if you're using meat cook that until its almost done then add all the vegetables and spices and cook until everything looks done. Once thats cooked plate it up and you're done.
Sometimes if I find that it tastes a bit bland and plain I like to grate a bit of parmesan and red leister since they're the cheeses I like. I think cheddar is more often used in fajitas but it doesn't really matter to me.
No comments:
Post a Comment