I am going to start to create recipes specifically towards college students and new cooks. Many of you know I have two boys in college, and they both have kitchens this year and won’t be relying on dining hall meal plans. They start classes in two weeks!!! I’ve been wanting to do this for a while, but nothing like a little pressure and deadline to get things started.
This tends to be how I work, whether I like it or not, deadlines and lists are how I roll. I’m going to add a tab in my recipe drop down so they (and hopefully a lot of you) can find these recipes quickly. This Fajita Stir Fry w/ Sausage is my first one. This recipe is simple, doesn’t require any special appliances, and is affordable – which is my goal for all these new college recipes I’ll be posting.
Here are the ingredients below. (you can add toppings, but these are the basic ingredients to make this recipe.) You can assemble them in tortillas, or you can make a salad like I have done at the bottom. I normally wouldn’t buy a packet of pre-made spices, but I’m trying to make this simple and keep down the list of dry herbs you would have to buy (which means more $$$ )and then possibly not use a whole lot. I also know one of my boys doesn’t have a whole lot of space to store things too, so there is little waste with this and no left over ingredients.
*** Something to note – you can EASILY make this vegetarian. One of my boys lives with two vegetarians, and I know they will be cooking together a lot. Just sub out the sausage for sliced mushrooms or your favorite veggie sausage.
Green peppers are cheaper than red, orange or yellow peppers. But if you have a few extra dollars, splurge on the warmer colored ones if you’d like. They are sweeter, and some people really prefer them over green peppers.
Below, I’m just showing you how to cut an onion so you end up with thin strips instead of diced. FIRST – slice the top of the onion off. SECOND – peal the onion. THIRD – slice the other end of the onion off. FOURTH – Place one of the cut sides down, and slice in half. FIFTH -Place that half sliced side down and cut into slices. Do the same with other half. SIXTH – pull apart all the slices and you’re done.
To slice a pepper into thin strips, FIRST – cut downward on one side of the pepper. SECOND – turn the pepper and make another slice. THIRD – do this until you have sliced all four sides of your pepper. FOURTH – cut the bottom off the pepper (you don’t want to waste that part). FIFTH – this is optional, but I like to slice off the white rib part. SIXTH – Take each of your four slices and the bottom piece, and slice them all into thin strips and you’re done.
After slicing you will simply cook them in a pan with some oil or butter. (thorough directions will be printable below)
Next you’ll slice and heat your sausages in a pan until they are browned. Then you’ll add your fajita powder, water, and stir it all together. Lastly, add your onions and peppers back, stir them all around, and you’re done.
Here’s how I slice my romaine lettuce – lay it out on a cutting board like you see below. Start at the end, and just slice in 1/2 inch slices until you reach the end. After this, I toss them in a salad spinner, rinse them well, and then spin all the water out. If you don’t have a salad spinner, simply wash well in a colander (I say to wash well because a lot of times you will find small dead bugs or flies in there – I don’t mean to gross you out, but this is totally normal because lettuce is grown outside after all). After rinsing them, you can lay them out on a dish towel, blot them gently, and let them dry.
Here’s how I would assemble the salad. I think salsa and an avocado make perfect optional toppings. I know that isn’t salsa, but I was actually OUT of salsa!!! Not sure how that happened. So I subbed it with tomatoes (just pretend its salsa) . Avocados can be a bit pricy, but I think worth it. If you are on a really tight budget, just skip them and add extra salsa.
If you’re making tortillas, simply heat up the tortillas (preferably in a low oven around 170-200 for 5 minutes), and stuff the ingredients inside.
This meal makes 4 servings. If you don’t eat it all, here’s how I store it below. You want to put the lettuce in a different container, that way you can heat up your fajita spiced sausage and peppers without having to heat your lettuce. I actually like to have the leftovers cold or room temperature, but keeping them separate will keep the lettuce from getting soggy.