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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Monday, November 13, 2006

"Make yourself a dang quesadilla"


What's for dinner?

OK, this isn't really a quesadilla recipe, but I do love that line in "Napoleon Dynamite." I know, I know... That movie is SO 2004.

I do, however, have a yummy fajita recipe for you:

Quick and Easy Fajitas
1 pound of chicken or steak, sliced into strips (I find this is a breeze when I use my kitchen shears; and I've made this with extra firm tofu - just be sure to marinate it overnight and press out a good amount of the extra liquid before cooking so it gets a nice "sear" on it for texture)
2 tablespoon of olive oil
1 large onion, sliced lenthwise
Half a bottle of Emeril's Lemon, Rosemary & Gaahlic Marinade (I get mine at Kroger)
Juice of one lime (I prefer that for steak) or 1/2 lemon
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 tablespoon of fresh ground black pepper
1/2 teaspoon of Kosher salt
(ideally, you should slice the meat and the veggies so they're all the same size to ensure even cooking and a pretty presentation)

Place sliced meat in a glass bowl (metal can react with anything citrus-y, plastic can be porous and difficult to sanitize), and pour marinade over it. Mix well. (This is really good when you have time to leave it in the fridge for a few hours or even overnight.) Heat oil in a large skillet over medium high heat. Add meat, stirring to cook it evenly. When meat starts to look done, add veggies, salt and ground pepper. Cook for an additional 5-8 minutes. Onions should be turning translucent, peppers should still be bright and al dente. Squeeze 1/2 lemon or lime over mixture right before serving.

It's neat to make a buffet out of it. Place tortilla wraps, bowls of sliced tomatoes, guacamole, lettuce, cheese, sliced black olives, salsa, etc... in a row and let your family or your guests build their own fajitas.

Best dishes,

Nicci


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