Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"Conversation is food for the soul!" -Mexican Proverb
The refrigerator light goes on...
Way back when I started cooking, a chef I worked with would soak onions in cold water before using them raw on a salad to take the burn out. It really works. Slice the onions to the desired thickness and separate into rings. Place the rings in a bowl of ice water and put them in the fridge for about a half an hour. Drain the onions and pat dry with a paper towel.
Slow cooking onions after soaking them can make cooked onions tolerable for those who have problems with cooked onions triggering reflux.
Look for the low-fat or non-fat flour tortillas by checking the nutrition information carefully on the package.
Applesauce
The Bran Muffin recipe
is one of the few baking recipes that I feel applesauce works well. Many
recipes use applesauce to replace fat. However, because fat helps trap
the air released by leavening agents (in this case the baking powder),
using applesauce results in a denser and moister recipe. I like these muffins
for that reason but notice that there is still use of an egg and grapeseed
oil; the recipe doesn’t rely solely on the applesauce.
The filling will keep well for about 48 hours in the fridge. Reheat gently. Note: Those who are lactose intolerant will want to leave out the sour cream.
boneless skinless chicken breast (slice into thin strips)
1/4 tsp
salt
1/4 tsp
ground cumin
1/4 cup
water
4
low-fat soft flour tortillas
2 tsp
non-fat sour cream (per serving) (optional)
1 Tbsp
fresh cilantro leaves (per serving)
Place the sliced onion in a large mixing bowl and cover with the water and ice.
Preheat the oven to 350°F. Place the red pepper in the oven and roast for about 40 minutes. Turn the pepper a quarter turn about every ten minutes so that it roasts evenly. Remove the roasted pepper from the oven and place in a paper bag, closing the top. Allow the pepper to cool.
Once cool the skin of the pepper will slip off easily. Remove the seeds and slice the pepper very thin.
Heat a large non-stick skillet over medium-high heat. Once the pan is hot, drain the onions and add them to the pan. Stir frequently. As the excess water begins to evaporate, spray lightly with the olive oil.
Continue to cook until the onions are completely brown. If they cook too fast, reduce the heat to keep them from burning.
When the onions are well browned and limp, add the sliced roasted red bell pepper. Stir and increase the heat to medium-high and add the chicken, salt and cumin. Cook until the outside of the chicken strips are slightly browned.
Place a second skillet on another burner over high heat.
Add the water and cook, stirring frequently. The water will evaporate quickly and when there is only about a tablespoon left, remove the pan from the burner.
Place a tortilla in the second heated pan for about 5 – 10 seconds, turning once so that the tortilla is soft. Remove and fill with 1/4 of the fajita mixture, top with 2 teaspoons non-fat sour cream (optional) and 1 tablespoon cilantro leaves.
