After reading the title of this post, you're probably confused. What food isn't real? Well unfortunately, the majority of the food we eat and buy at the grocery store is loaded with processed, unnatural ingredients.
We've been wanting to cut out processed foods for a while now but really didn't know where to begin. We found this blog as a great resource to get us started.
100 Days of Real Food.This family made a 100 day pledge to cut out all processed foods! They have since done a couple other pledges but they share some great recipes.
Last night we made these fajitas and homemade-whole wheat tortillas. We were both pleasantly surprised by how delicious and filling these were.
Fajitas
Ingredients:
4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too)
2 onions, sliced
½ pound mushrooms, sliced
2 Serrano peppers, finely chopped
2 tablespoons cooking oil
2 teaspoons Emeril’s Essence
1/4 teaspoon ground cumin
juice of 1 lime
2 tablespoons butter, melted
Serve with:
Whole-wheat flour tortillas, warmed
Grated cheese
Diced tomatoes, Pico de gallo or salsa
Freshly sliced avocado
Cilantro
Lime wedges
Directions:
Heat the 2 tablespoons of oil in a large saut̩ pan over medium-high heat. Once the oil is hot toss in the sliced onions and bell peppers. While those are cooking mix together the spiceswith the juice of 1 lime and 2 tablespoons of melted butter in a small bowl. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 Р5 more minutes and then serve with warm tortillas and other toppings of your choice.
Yield: 4 – 6 servings
Flour Tortillas- so good!!
Ingredients: 2 1/2 cups whole-wheat flour
1/2 cup oil (I used canola oil)
1 teaspoon salt
1 cup warm water (heat in the microwave for 1 min)
DirectionsIn the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan.
Spray the pan with cooking spray and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.
