Veggie fajitas

In our household Tuesday means taco Tuesday. It's hard to find meals that feed all five of us simply because my kids are very picky. Since tacos are liked by all of us we started taco Tuesday a few weeks ago. I usually make two different kinds of tacos; ground meat for the kids and vegetarian tacos for the adults.
I  make ground "beef" tacos with the soy crumbles by morning star. But I was craving something a little different this week and wanted to make veggie fajitas.
I absolutely LOVE veggie fajitas and was excited for a change of pace for tacos. This recipe is so easy and turns out great every time. I served these fajitas on Mission tortillas artisan brand wheat and black bean blend. These tacos go great with a side of re fried vegetarian black beans.

Here's the easy recipe, enjoy!

Vegetable Fajitas (foodgawker)

Serves 2

• 1 onion, sliced
• 3 peppers (any color), seeded and cut into strips
• 1 garlic clove, crushed (I always add at least 4 cloves, garlic lovers)
• 8 ounces mushroom caps, sliced
• 6 tablespoons vegetable oil
• 2 tablespoons chili powder
• Salt and freshly ground black pepper
• 4-6 flour tortillas, warmed (you could use any type of tortilla to your liking)
• Garnish: cilantro, lime, *sour cream, **guacamole

1. In a large bowl, combine the onion, peppers, garlic and mushrooms.
2. Mix the oil and chili powder in a cup, pour over the vegetable mixture, and stir well. Set aside.
3. Heat a cast-iron skillet or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh cilantro, lime wedges, sour cream and guacamole.

*I first garnished these fajitas with sour cream then the next time I made these I garnished them with Mexican creama and it was delicious!
**I haven't served them with guacamole yet but I'm sure that would be amazing. I'll post my easy and tasty guacamole soon.

My mommas cooking

If any of you know my mom or had the opportunity to eat her cooking then you will understand why I posted one of her recipes.
All of my life I've always known that my mom is a great home cook. But unfortunately when I was younger and naive I didn't have the slightest interest in learning how to cook. I can remember several times growing up my mom kept trying to teach me and show me things and I could of cared less. But oh boy how funny life turns out. Trust me as an adult I'm always asking her where she got that recipe or how did she make a certain dish. Food is now one of the passions we both share and so is cooking. If I could go back in time and sit my twelve year old self down I would, but I'm learning now!

Today's recipe is a sweet pepper pasta sauce. I believe that sweet peppers are now in season because I see them in every store I'm in. One day when I was shopping I  noticed them in quite a few customer's carts. Then it occurred to me I could get my mom's recipe for her pepper sauce!
So here is her sweet pepper sauce and I can't wait to try other recipes using these peppers while they are in season and very inexpensive.

Ingredients:
1/2 red onion chopped
sliced sweet peepers chopped (about 1 cup or so)
2 garlic cloves minced  (we used 4-garlic lovers)
28oz can crushed tomatoes (San Marzano is the best)
15oz can tomato sauce
Basil (1/2 cup chiffonade stripes)
Fresh ground pepper
Salt (Kosher is best)
3/4 tsp nutmeg
1/4 tsp chili pepper flakes (this sauce has a kick)

1) Saute the sweet peppers in garlic oil until them start to become soft. Then add the red onion and garlic. Cook until onions become translucent. At this point I added some salt and pepper to taste.
2) Add the crushed tomatoes and tomato sauce and mix with the cooked veggies.
3) Next season your sauce with the basil, salt, ground pepper, nutmeg, and chili flakes. You of course could always add more if the sauce tastes a little tart or unseasoned. I kept adding a little bit more and stirring to incorporate and kept tasting until I thought it tasted just right.

***I served this sauce over spaghetti and Vegan Italian sausage and it turned out great***