Guys, today I bring you my fajitas - a recipe I made like once every two weeks and always mean to share, but never wind up photographing.
But first, let me tell that whoever invented daylight savings time should be given a toddler and a punch in the face. Instead of waking up in sunlight, rested from gaining an hour, parents everywhere simply continue to wake up in the dark at the same time, at the insistence of little ones. Except now, their phones say 4:30 am instead of 5:30 am and the kids are super cranky all day because you put them to bed at the new time *hoping* they'd sleep in. Ha.
All I can say is thank heavens I was given a coffee subscription to try, which arrived this morning. It is called Driftaway Coffee and they send subscribers an assortment of beans every month from their small-batch roaster. Different coffees every time, with an explanation of their flavour profiles and details on the region so you can figure out what you like best (then tailor your future packages to that). So cool.
On a less pleasant note, I was at a party a couple weekends ago and got chatting with this woman who was a police officer in the collisions department. She told me that more fatal crashes happen in November with the time change than at any other time of year. I thought it was odd, because really, with this time change people should have a bit more sleep to carry them through their commutes. Now, as I sip my 3rd cup of coffee at 8:30 am new time, I UNDERSTAND. Those people probably have little kids.
Her advice for being safe on the roads? Count to 3. Every time you arrive at a stop sign or are the first at a green light, she urged me (with great seriousness) to count 3 Mississippis before proceeding. She explained that most of the worst crashes happen as people fly through red lights, and so many serious injuries could be avoided if people just took a beat before slamming on the gas at a green. Same goes for cyclists and pedestrians - don't just go when the walking man flashes. Ok? Please pass it on to your loved ones. (Sorry. Grim for a food blog, but information worth having, right?)
Moving along, but still obsessing over daylight savings - I was researching for a writing assignment on ways to cope with the time change, and discovered some interesting stuff on how natural sunlight and your gut bacteria affect sleep. I find it super fascinating, check it out, if you like geeky health science stuff too.
Anyway, fajitas. They're one of my no-brainer, go-to "what should I make for dinner this week" meals. Lots of really well caramelized peppers and onions, a bit of garlic, a bit of heat. Easy, healthy and so delicious.
You can swap in a couple of steaks for the chicken thighs, if you like, just give them a good sear and cook to your desired doneness, then let them rest and slice across the grain before you toss them in with the peppers at the end.
I made my homemade flour tortillas (the pics in that post didn't import properly when I changed content management systems a while ago, but the recipe is excellent despite confusing images) and my oldie easy guacamole.
Per our recent conversations, I haven't forgotten that I owe you Parsnip Cupcakes and (as promised on instagram) details on how to photograph food with just artificial lighting. Both are coming soon, promise.
- Cook Time
- Prep Time
- About 6Servings
- 4 tbsp oil, divided use
- 1 lb boneless, skinless chicken thighs
- salt and pepper
- 5 bell peppers (assorted colours), thinly sliced
- 3 medium onions, thinly sliced
- 1 jalapeno pepper, minced
- 3 large cloves garlic, minced
- tortillas, limes, sour cream, grated cheese and/or guacamole for serving
Heat a large dutch oven over high heat for several minutes. Add 2 tbsp of the oil and when it is shimmering hot, add the chicken thighs. Season well with salt and pepper and cook, undisturbed, until well browned, about 3 minutes (when they're ready to flip, they will lift easily without tearing). Flip and cook until opaque, about 3 minutes more. Transfer to a bowl.
Heat remaining oil in same dutch oven over high heat and add peppers, onions and jalapeno. Season well with salt. Cook, stirring fairly frequently, until onions are soft and deep golden, and peppers are charring in spots, about 30 minutes. Add garlic and cook until fragrant, a few minutes more. Taste and add more salt as needed.
Cut or tear chicken into bite-sized pieces and return them to the pot along with any accumulated juices. Cook just until chicken is reheated, a minute or two, then serve with tortillas and desired toppings.