Tagged: onions

Quick and Easy Fajitas

Shared by the Family of Gethin Davies (Class of 2017)

Ingredients (Serves 2-3):
– 2 steaks or chicken breasts
– 1 onion
– 1 bell pepper
– 4 mushrooms
– 1 teaspoon of cooking oil for frying
– shop bought flour tortillas
– 1 tablespoon of cajun spice
– juice of 1 lime or lemon

1. Cut the chicken or steak into bite-sized pieces.
2. Cut the pepper and onion into similar sized slices.
3. Cut the mushrooms into quarters.
4. Heat the oil in a frying pan.
5. Add the meat (either chicken or steak) and brown for about 10 minutes.
6. Add the peppers, onions and mushrooms continue stirring until well mixed.
7. Add the cajun spice and stir well.
8. Add 100 ml of water and simmer for another 10-15 min stirring occasionally.
9. Add the lemon or lime juice and cook for another few minutes.
10. Heat the flour tortillas as per packet instructions.
11. Before serving check the meat is cooked through (as cooking time varies dependent on size of pieces).
12. Serve with salsa, sour cream and grated cheese.

Scalloped Potatoes

Shared by Monna McDiarmid

– 6 or 8 potatoes – sliced
– 1 cup flour
– salt and pepper
– milk
– chopped onions

1. In a greased casserole dish, spread a layer of potatoes, sprinkle with flour, slat and pepper and top with onions.
2. Repeat until ingredients reach top of casserole – dot with butter and add milk.
3. In conventional oven – cook for one hour. In a microwave – cook until soft.

Stir-fried Vegetables

Shared by Monna McDiarmid

– 2 tbsp (25 ml) Olive oil
– 2 garlic cloves, crushed
– 2 cups (500 ml) thinly sliced onions
– 2 cups (500 ml) thinly sliced turnips
– 2 cups (500 ml) thinly sliced carrots
– 2 cups (500 ml) thinly sliced zucchini
– 2 tbsp (25 ml) chicken stock or water
– ¼ cup (50 ml) chopped fresh basil
– Salt and freshly ground pepper to taste
– Substitute potatoes, sweet potatoes, parsnips or celery, if desired.

In a large skillet or wok, heat oil, on high heat, until hot.  Add garlic and onions and stir-fry for 1 minute.  Add remaining vegetables and stir-fry until vegetables are slightly limp.  Add stock, cover and simmer 3 minutes or until vegetables are crisp-tender.  Stir in basil, salt and pepper to taste.