How does your garden grow? Part 22: Fajita recipe.

My garden is producing many types of peppers right now. I am growing Jalapeno, Serrano, Bell and Chili Peppers this time around. I use peppers for many things. I eat them in salads, on pizza (both fresh and dried), with dip, on nachos, and the list goes on. One of my favorite ways to eat them is in fajitas. Here is a great easy recipe. If you are really trying to channel Julia Child you can even make your tortillas. I make them and and get a lot of oos and ahhs. Easy peasy too.

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed bouillon (chicken, beef or vegetable depending)
1/2 teaspoon onion powder
1 tablespoon granulated garlic (garlic powder will do just fine)
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1 lb. protein of choice (chicken, beef or what have you)
1-2 tablespoons oil
onions and peppers in the amount your stomach desires (we shoot for 1 large onion and about a 1/2 lb. peppers)
1/2 to 3/4 cup water
tortillas (Try making them. Just once. I promise you'll be sold!)

Mix first 10 ingredients (all of the dry ones) in a small bowl. Cut up meat. Brown meat in a little oil on medium heat. Stir every so often. While meat is cooking cut up onions and peppers.  After meat has cooked a few minutes add your peppers and onions. Add the fajita seasoning and water. Stir well. If you like your veggies very well done and super tender cook for a few minutes stirring often before you bring to a boil. If you like them pretty firm immediately bring your fajita mixture to a boil after adding the water and seasoning. Boil for one minute and remove from heat. You can always cook the veggies longer, but don't let your meat get too done or it may make for some tough eats. This is why some like to remove the meat after a bit and then continue to cook the veggies. Sauce will thicken upon standing. Enjoy with your favorite toppings rolled into a warm tortilla. Mmm.

*If you don't have bouillon you can skip the water and substitute chicken/beef/vegetable stock instead. Please feel free to alter the spicy according to your taste buds. Also, have you noticed I like to skip mentioning things like measurements and equipment. I am so sorry if you have never cooked before and don't know some of these things that I take for granted. If I ever confuse you so much just leave me a comment. Don't be afraid to ask and I won't be afraid to answer ;)