Fasty Salad

It's amazing how little you cook when you're moving.  But what a sweet new house.

Anyway, after an epic week of leftover tacos, takeout and frozen savanna beans and greens, we made a Fasty salad.  We sub'd jicama instead of the corn, and it was still pretty good.

Fajitas

Seems fitting for Cinco de Mayo, don't you think?  Standard grill book fajitas. And standardly delicious.  We got roasted chiles at the farmers market (!), and halved the bell peppers and grilled them that way, so there was no real peeling of chiles necessary.  Made it bit easier.  Sauteed some onions, then put all the peppers in with them.  Yay minivans!

Tequila Chicken Tacos

http://www.today.com/id/51732642/ns/today-food/#.UYazsIy9KSN

These were pretty good.  Quite different from the standard taco affair with the pepitas mole.

3 whole chicken breasts
2 oz tequila
1 lime juiced
1 orange juiced
2 T chopped cilantro
1 T or so olive oil
1 T garlic pepper seasoning.  We used pepper plus lemon garlic rub

Combine in bag, marinade for a half hour or so.

The pepitas mole was very rich.  The below recipe made a whole lot of sauce.  Could make half next time.

6 oz toasted pepitas
1 habanero (seeded)
2 limes juiced
1 scallion
1/2 c cilantro
2 cans fire roasted diced tomatoes

Add all but the tomatoes plus some tomato liquid to a blender and blend until smooth.  Blend tomatoes slightly and then mix together.

Thai Green Curry

Jamie, pg 91. The green curry paste was delicious and spicy.  Scallions, cilantro, lemongrass, lime leaves.  Asparagus, shrimp and snow peas in the curry.  It was delicious.  Next time we'll add some shiitake mushrooms to it.