It all started when I got an invitation to sign up to take a meal to a young couple who just had their first baby. Actually, this happens on a very regular basis at church these days. We’re definitely having a baby boom there. Thanks to another mom’s discovery, we use an internet based sign-up for this “meal ministry” called Take Them a Meal. It is a wonderful resource and very easy to use. You can see every date for which a meal is needed, and as people sign up, they list what they will be bringing for everyone to see. That way the poor new parents don’t have lasagne and salad every other night for a month!
I’m always stumped as to what to make and take to the next new set of parents, but for some reason fajitas sounded like the thing to deliver this time. Maybe because the new mommy actually transferred from Baylor University to UMass after she got married a year and a half ago, having married a young man from this area, and I thought she might like a little bit of Tex-Mex? I don’t know. She’s actually from Missouri, not Texas, but she did love her time at Baylor. Or maybe it was that whatever I made for them, I would also be making for our family’s meal that night, and everyone’s always up for fajitas around here.
Typically, you make fajitas with skirt steak, but you’d be hard pressed to find this in any local grocery store in these parts. I’m sure dedicated butchers and meat markets might carry it, but I’ve never seen it in my local store. What I have been seeing a lot of lately is sirloin tips. They are usually pretty expensive, but they’ve been on sale in recent weeks, and they are delicious, as you can imagine ~ unless you are a vegetarian, of course. I made beef tips and gravy with them two weeks ago for an after-church lunch here at the house, we grilled them last week for dinner along with sweet potatoes and sumer squash, and this week I decided to use them for fajitas. They turned out really delicious, and mostly due to the expert grilling of my husband.
The Paleo Diet does not recommend eating legumes partly due to their nutrient diminishing tendencies. They contain phytic acid which makes them difficult to digest, and also pulls vitamins and minerals from the body in the process. I happen to love all kinds of beans, though, especially with Mexican food, so soaking and sprouting them has been our cheat/compromise. Before beginning the Paleo Diet, I was greatly influenced by the research of the late dentist Weston A. Price as well as the cookbook his discoveries about nutrition inspired ~ Nourishing Traditions. Soaking and sprouting is almost a given in the cookbook with any grain or legume. That process allows germination to begin, which actually removes much of the phytic acid and greatly increases available nutrients. Here’s a quote from The Vegetarian Times blog regarding this practice:
Nuts, seeds, grains, and beans are nutritional powerhouses. However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.
It takes a bit of foresight and planning, but it makes eating beans much easier on the system and adds nutrients to your system, rather than depleting them. I think I was even scared to try it at first, but after just a tiny bit of research, I decided to give it a try. It’s really so very easy, and I’ll list the steps below.
We decided to do both beef and chicken fajitas, and I used the same marinade for both. I made sure Robert could be home before 6pm (which was the delivery time) to do the grilling, and had them all ready to go when he returned. As you can probably see from the pictures, we used about 6 chicken breasts and 6-8 strips of sirloin tips.
After grilling, we sliced them thinly and against the grain ~ longitudinally (sorry, we’re studying the explorers currently) which was a bit tricky due to the long thin strip nature of the sirloin tips, but makes them easier to stuff a fajita taco with.
We sautéed peppers and onion in olive oil with a bit of garlic powder and salt, packaged them up along with the rest of the usual fixings ~ the sprouted and cooked beans, guacamole, salsa, chips ~ and cheese, sour cream, and flour tortillas for the non-paleo folks ~ and enjoyed making the delivery. The best part, though, was holding the precious, now one month old little boy ~ sweetest, cutest little thing. Oh my.
The hardest part for Kayla and Cooper was waiting for us to get back, so we could eat our portion of the meal, which we finally did outside on the picnic table. It was a really beautiful, warm evening. There were even leftovers for lunch today.
There are so, so many recipes out there for meat rubs and marinades that are probably much better than what I’ve come up with through trial and error and simple ingredients on hand, but in case you just want something super easy and tasty, here’s what I did:
Marinade for the Beef and Chicken:
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp McCormick Montreal Steak Grill Mates (optional, but it’s really tasty!)
1/4 cup apple cider vinegar
1/4 cup olive oil
Mix dry ingredients/spices together. Add cider vinegar and olive oil and whisk together. Pour over chicken or beef and let sit for 1-4 hours, turning and coating sides alternatively.
Soaked and Sprouted Black Beans:
Sort and rinse 1 package of dry black beans. Place beans in a medium-large bowl and cover with warm water for 10-12 hours. The beans will double in size, so be sure and add plenty of water for the soaking. Drain beans, rinse, and drain again. Leave beans in the bowl or a large jar and cover them loosely with a towel or plastic wrap ~ allowing for some air to reach the beans. Rinse and drain every 4-6 hours until you can pry one open and see a sprout forming, or a tiny sprout emerges from one end of the bean.
For the above black beans, and probably because it was warm outside, this only took an overnight soak and sitting drained and loosely covered on the counter for most of the following day. By 4pm, they were sprouting and ready to cook.
To cook beans, add water to about an inch above the level of the beans. Add salt to taste and a slice of bacon if you like for seasoning. Cook over medium-high for 1.5-2 hours until beans are tender. Add water as they cook if needed.
Sautéed Peppers and Onions:
Slice 1onion and 2 peppers into thin strips or circles. Sauté in 1 Tbsp of olive oil. Add salt and garlic powder to taste as they cook and soften.
Those of us following a Paleo diet here just forgo the tortilla (corn for my GF kids) and fill a bowl with onions, peppers, beans, beef, chicken, guacamole, and salsa. Sometimes we add a bed of lettuce and tomato, too. Everyone else stuffs their tortilla with meat, guac, sour cream, cheese, salsa, and peppers/onions which they truly think is some kind of heavenly meal. I won’t tell who it was, but one teenager ate FOUR fajita tacos last night. Someone is going through a growth spurt ~ and I am now officially the shortest person in the family.
Enjoy ~ and have a wonderful weekend!