Steak Fajitas with Whole Wheat Tortillas

Fajitas are a great way to incorporate new flavors into your families diet!

2 pounds flank or skirt steak cut against the grain into strips
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 orange bell pepper cut into strips
1 green bell pepper cut into strips
2 onions cut into strips
2 cloves garlic minced
1/2 can tomato sauce
1 tablespoon white vinegar
1/4 cup vegetable oil
Salt and pepper to taste
1 tablespoon cumin and chili powder
Zest and juice of half a lemon

2 cups all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 cup very hot water

Mix the chili powder, cumin, salt, pepper, vinegar, tomato sauce and oil in a small bowl and mix well. Place the sliced steak in a freezer bag and add the marinade, seal and place in the refrigerator. Put the flour, salt and baking powder in a large mixing bowl and combine well. Add the shortening and mix with your hands until it resembles sand. Add the water and and mix with a fork until a dough starts to form then finishing mixing with your hands. Kneed the dough for 2-3 minutes. Place this in a freezer bag and set aside for 30 minutes. While you are letting the dough rest cut the vegetables and set them aside. Take the dough and roll it into a log shape and pinch off balls about 1 1/2 inches. Flatten these into small disks and dip in flour. Roll them out to about 1/8 inch thick. Heat the cast iron skillet over medium high heat and place the tortillas one at a time into the pan. Let the bubbles start to form and then flip. This should take about 1 1/2 minutes for each tortilla. Layer these on a plate under a clean towel to keep warm. Once all the tortillas are cooked. Heat a heavy bottom skillet, you can use the same cast iron skillet if you want to, add the vegetables and and a drizzle of olive oil and let cook for 5 minutes. Add the steak and the marinade to the pan. Let this coin until the steak is to your desired temperature. Serve this with the tortillas and enjoy. This will be just as food with store bought tortillas. For more on this recipe or any others please email me at alesia.leach@gmail.com

Vegetarian Chili with Harcha

Chili is a great meal for a cool fall Sunday. But no chili is complete with a delicious textured bread and harcha is a wonderful compliment to a piping hot bowl of chili!

1 medium onion chopped
1 medium zucchini chopped
1 medium yellow onion chopped
3 cloves garlic minced
2 bags veggie meal crumbles
2 cans Bush's chili beans, 1 medium, 1 hot
1 large can tomato sauce
Salt to taste
2 tablespoons chili powder
2 tablespoons mild taco sauce

2 cups semolina flour (extra to dust pan)
1 stick butter melted
1/2 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 to 1 cup milk (this will vary)
Cast iron skillet

Add the onions, zucchini, squash and garlic to a heavy bottom skillet. Drizzle with olive oil. Cook for about 5 minutes add the veggie crumbles, salt to taste and cook for another 5 minutes. In a large stock pot put in the tomato juice, beans, chili powder and taco sauce. Add in the meat and veggie mixture. Bring this to a boil, reduce heat, cover and simmer. Let this simmer for at least 2 hours. Put the semolina in a large mixing bowl. Add in the baking powder, salt and sugar. Mix the dry ingredients well. Slowly add in the melted butter. Rub the mixture in your hands until a sandy texture is achieved. Slowly add in the milk until a tight dough forms, somewhat like play dough. Sprinkle some semolina on a dinner plate and flatten the dough on the plate. Place your cast iron skillet on the stove tol I medium heat. Sprinkle the pan with semolina. Place the disk of dough in the heated pan. Let this cook for about 10-15 minutes. Lay the plate over and flip the pan on top of the plate. Place the disk back in the pan on the other side. Let this cook for another 10 minutes. Flip it out onto the plate to serve. Cut into 8th. Serve this with cream cheese or plain! For more on this recipe or any others please email me at alesia.leach@gmail.com

Arroz Con Pollo

This is delicious Latin American dish that is a tasty way to eat chicken and rice!

1 package chicken legs
1 onion chopped
1 green bell pepper chopped
2 cloves garlic minced
1 clove garlic smashed
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon paprika
1 pinch saffron
1 can diced tomatoes
1 cup brown rice
2 cups chicken stock
3 tablespoon vegetable oil
2 bay leaves
Add the oil to a heavy bottom skillet or ditch oven. (make sure it is oven safe) over medium high heat. Brown the chicken then set aside. Add the onions and peppers to the pan and let cook for about 4 minutes then add the garlic. Add the chicken back to the pan then add the rice, tomatoes and spices, and stock. Cover and place in a 375 degree oven for 60-90 minutes or until the rice and chicken are cooked. For more on this recipe or any others please email me at alesia.leach@gmail.com

Meatball Hoagies with Sweet Potato Fries

Who doesn't love a good meatball sandwich? I know we all do!!

2 pounds ground turkey
1 onion minced
2 cloves garlic minced
2 eggs beaten
1/2 cup rolled oats
1 tablespoon dried basil
1 tablespoon dried oregano
Salt and pepper to taste
2 cans pizza sauce ( use your favorite sauce)
6 hoagie buns (toasted)
6 slices mozzarella cheese

3 sweet potatoes cut into fries ( I like mine like steak fries)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin (optional)

In a large bowl combine turkey, eggs, onion, garlic, oats and herbs, salt and pepper. Mix well and roll into 1 inch balls. Cut the sweet potatoes, coat them with olive oil and add the spices. Spread into a thin layer on a baking sheet. Place in a 425 degree oven for 30-35 minutes. Once the fries are cooked through turn on the broiler and let them get crispy. While the fries are baking place a heavy bottom skillet over medium high heat. Add 2 tablespoons of olive oil and place the meatballs in the hot pan to brown on all sides. Once they are brown remove them from the pan and add the pizza sauce. Stir in the meat balls again and reduce heat to medium and let cook until the fries are ready. Toast the buns so that the sauce doesn't soak through once the sandwich is built. Spoon 4-5 meatballs with sauce on the bun and lay the cheese on top to melt. This is a great sandwich and fries dish that you can be proud to feed your family! For more on this recipe or any others please email me at alesia.leach@gmail.com

Veggie Tacos with Whole Wheat Tortillas and Guacamole

Homemade tortillas are a labor of love but once you make them you may never buy them again! And filling them with a healthy vegetable blend then you can be sure to have a happy, healthy family!

3 cups whole wheat flour
1 1/2 teaspoons salt and baking powder
1/2 cup vegetable shortening
1 cup very hot water

1 medium zucchini cut into strips
1 medium yellow squash cut into strips
1 medium onion cut into strips
1 green bell pepper cut into strips
1/4 each red, yellow and orange bell pepper cut into strips
2 cloves garlic minced
1 tablespoons cumin and chili powder
Salt and pepper to taste
1/2 cup water

2 cloves garlic minced and pasted (use salt to paste the garlic with the flat of your knife)
1/4 quarter small onion minced
1 avocado cubed
Black pepper to taste
Juice from half a lemon
1/2 tomato chopped

Put the flour, salt and baking powder in a large mixing bowl and combine well. Add in the shortening and mix with your hands until it resembles sand. Pour in the hot water and stir with a fork until the dough ball starts to form. Mix this with your hands kneeing for about 2-3 minutes. Place in a freezer bag and set aside for 30 minutes. In the mean time cut all the vegetables and set aside. Once the dough has rested roll it into a log shape and portion 12 balls from it. Flatten them into a disk shape. Dip in flour and roll flat with a rolling pin until they are about 1/8 inch thick. Place a cast iron skillet over medium high heat. Place each tortilla in it one at a time. Once the bubbles start to form flip the tortilla and brown on the second side. This should take a total of 1 1/2 minutes for each tortilla. Place on a plate under a towel to keep warm. Place a heavy bottom skillet over medium high heat and drizzle with vegetable oil. Add in the sliced vegetables and garlic and sauté for 8- 10 minutes. Add the spices and salt and pepper. Pour in 1/2 cup of water and let simmer until liquid is gone. While the vegetables are cooking paste the garlic and add to a medium mixing bowl. Add the onions, avocado and lemon juice. Add pepper to taste and smash with a potato masher. Stir in the diced tomato. Serve with shredded cheese if desired. For more on this recipe please email me at alesia.leach@gmail.com