When my husband and I went out to eat regularly, I almost always ordered fajitas. I started making them myself, at home, and found they tasted just as good if not better. Once I found the gluten-free wraps, I started enjoying them again. This is pan-seared top sirloin seasoned with Southwest seasoning (you can use Emeril's Essence or Bayou Blast). I sautéed fresh green peppers from the summer garden, vidalias, and portabello mushrooms. A little sour crème and some Southwest mashed potatoes, and I felt like I was in a bar and grill.
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The toughest time of day to be gluten-free is breakfast time. Fortunately, several companies manufacture soft, sturdy wraps for everything from breakfast burritos to breakfast quesadillas. I made this egg burrito with portabello mushrooms and Vidalia onions in less than 10 minutes, and that includes the time I spent warming the tortilla in an iron skillet. This particular brand of wrap is large, so I suggest tearing them in half and having two smaller burritos for breakfast. Use a little Southwest or Cajun spice and add bell pepper to the sauté before you add the beaten eggs for a bit more zest. The purple bells are maturing in the garden. They are purple on the outside and green on the inside. In small strips, these add color and texture to the burrito. Serve with a small dash of low-fat sour crème.
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Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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