I'm planning a dinner of enchiladas, and
I'd like to serve a colorful vegetable as a side that's not salad. What
other sides can I make?
Hungry,
Don Quixote in a Windmill
Dear Don,
The most common vegetables served alongside tex-mex are Onions, Bell Peppers, Jalapeno and Poblano Peppers, Squash, Zucchini, Mushrooms and Tomatoes. If you have other vegetables that are your personal preference, you can mingle them with some of these other veggies and they'll fit right in! Now for preparation, I suggest one of the following methods:
1) In a skillet, melt a tablespoon or so of butter. If you prefer to use olive oil or canola oil, that will work too- just use enough to coat the pan + a tiny dollop more, and get the pan hot. Toss in some onions. I personally am not a big fan of eating pieces of onion by themselves, so when I make this, I use minced onions- you can even buy dry onion flakes and rehydrate a tablespoon in about 1/8 a cup of water. Otherwise, use any size cut you like. Cook the onions on medium-high heat until they begin to caramelize (turn color). Add the rest of your veggies and cook them, stirring regularly, over medium heat. Here's the trick! Douse the pan in a few shakes of taco seasoning, the kind you can get in a package for about 40 cents, and continue stirring. Cook until the veggies all get soft and take on a slightly darker version of their natural colors.
2) Julienne your vegetables (cut them in strips). Coat a dark, preferably cast iron skillet in oil or bacon fat. Heat the pan until it is quite hot. Toss the harder and bigger veggies in first (like onions, peppers, squash), and stir them over high heat. Then add the remaining vegetables (like tomatoes, mushrooms) to the mix and continue tossing and stirring them over high heat until they all start taking on some nice color and are seared in a few places. Turn your stove to "warm" and serve these "fajita" style veggies directly out of the hot pan. For added awesomeness you may want to sprinkle the whole thing with lime juice, and garnish on the plate with a few cold slices of fresh avocado.
What I love about both of these methods is that unlike steaming or boiling, the veggies take on a darker, more robust color and flavor. They mingle flavors and enhance each other, and all those delicious vitamins get trapped inside, instead of leaking out into water.
Please send me your food questions, and any other questions you have, at asksuzyadvice@gmail.com, or click the "email us" link on the right hand side of the page for your convenience. Thanks!
1) In a skillet, melt a tablespoon or so of butter. If you prefer to use olive oil or canola oil, that will work too- just use enough to coat the pan + a tiny dollop more, and get the pan hot. Toss in some onions. I personally am not a big fan of eating pieces of onion by themselves, so when I make this, I use minced onions- you can even buy dry onion flakes and rehydrate a tablespoon in about 1/8 a cup of water. Otherwise, use any size cut you like. Cook the onions on medium-high heat until they begin to caramelize (turn color). Add the rest of your veggies and cook them, stirring regularly, over medium heat. Here's the trick! Douse the pan in a few shakes of taco seasoning, the kind you can get in a package for about 40 cents, and continue stirring. Cook until the veggies all get soft and take on a slightly darker version of their natural colors.
2) Julienne your vegetables (cut them in strips). Coat a dark, preferably cast iron skillet in oil or bacon fat. Heat the pan until it is quite hot. Toss the harder and bigger veggies in first (like onions, peppers, squash), and stir them over high heat. Then add the remaining vegetables (like tomatoes, mushrooms) to the mix and continue tossing and stirring them over high heat until they all start taking on some nice color and are seared in a few places. Turn your stove to "warm" and serve these "fajita" style veggies directly out of the hot pan. For added awesomeness you may want to sprinkle the whole thing with lime juice, and garnish on the plate with a few cold slices of fresh avocado.
What I love about both of these methods is that unlike steaming or boiling, the veggies take on a darker, more robust color and flavor. They mingle flavors and enhance each other, and all those delicious vitamins get trapped inside, instead of leaking out into water.
Please send me your food questions, and any other questions you have, at asksuzyadvice@gmail.com, or click the "email us" link on the right hand side of the page for your convenience. Thanks!
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