North Fork Beauty

This is my new blog dedicated to healthy and delicious food, wine, and the beauty of the countryside. Follow me and we can get this blog rolling together!


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Summer Project

It’s been while since my last post. I got the most wicked stomach virus which had me hating food for way too long an I had no interest in cooking or eating. Besides that I was finishing up nursing school and just graduated!!! Now it’s time for me to study for the boards – while I’m at it I decided to start a vegetable garden. My dad built for me a 8 by 16 raised bed so I can grow some of my vegetables! So excited. I planted a variety of herbs, mesclun, lettuce, lemon cukes, beets, radishes, royal purple beans, rainbow Swiss chard, bell peppers, and tomatoes. Probably too ambitious for a beginner garden, but we’ll see how it goes. 

 

So there is my tiny starter garden. There are some tomato and pepper seedlings. My dad just could not fathom why I would ever want to start a garden from seed so he had to get those. The white ties are not cute but they are to keep the deer from running head on into the fence.

 So there are my first tomatoes, they happened the day after transplant so I’m not sure if they occurred because the plant was stressed or what. But they are cute!

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Portobello Mushroom Fajitas

  • These were really awesome despite the use of much seasoning and thats why I decided to share. I happened to slice my finger open cutting an avacado in a hurry, which was my addition to the recipe, but luckily these were good enough that I didnt care much!!

Recipe:

1 tablespoon olive oil

4 cups of sliced portobellos (I guestimated at 3 caps)

1 cup of vertically slices red onion (used 1/2 of a regular onion, instead)

1 cup of green bell pepper strips (obviously, I used red, sucha rebel)

2 minced garlic cloves

3 tablespoons of chopped fresh cilantro

1 tablespoon of fresh lime juice (didnt use fresh)

1/4 tsp salt

1/4 tsp pepper

1 serrano chile (I used the jalapeno I had on-hand instead)

12 flour tortillas

1 cup of crumbled queso fresco (I think any favorite cheese will do just fine 🙂 )

Salsa

Heat the oil in a medium pan on medium high, saute the mushrooms for about 5 minutes. Then add your pepper, onion, and garlic – turn down to medium and saute for another 4 minutes. Take it off the heat and add the cilantro, chile, salt, pepper, and lime juice.

The recipe is courtesy of my Cooking Light cookbook, but I think the servings were a little off. I’d say theres about 4-5 servings of filling, depending on how much you use. Add as much salsa, cheese, sour cream as you want (unless you want to keep this recipe LIGHT). I also added some avacado. Serving size is 3 fajitas according to the recipe but you can do the math.

437 calories per serving (3 fajitas), 12.7g fat, 13.8g of protein, 9mg cholesterol, 219mg calcium, 792mg sodium, 4.9g fiber, 3.9mg iron, 65.9g carbsss.

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