Beef Fajitas (LID)

A quick and simple marinade and the use of a cast iron skillet makes beef fajitas an easy weekday LID meal that the whole family will enjoy.

Check to make sure the skirt steak doesn’t have a salt solution (or is pre-marinated) added to it. This recipe can easily be doubled or tripled.

Beef Fajitas

1 pound skirt steak (or flank steak)
2 fresh limes (get ones with thin, smooth rind so they are extra juicy)
2 teaspoons ground cumin
1/2 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt) (or to taste)

1 large onion, ends removed, peeled, halved and cut into slivers
1 large green bell pepper, seeded and cut into strips (or do a combination of different colored peppers)

LID-safe corn tortillas, warmed

Condiments of your choice:

salsa or pico de gallo
homemade LID-safe guacamole or avocado cream
fresh cilantro, chopped
fresh jalapenos, sliced (or throw whole jalapenos in with the onions and bell peppers and then slice)

Combine the juice from the two limes with the cumin and non-iodized salt. Add the skirt steak, turning once or twice to coat the meat. Let sit 10 minutes.

Heat a large cast iron skillet over high heat. Once hot, remove the skirt steak from the cumin-lime juice marinade and add to the pan. Cook for 3 – 5 minutes on each side, or until desired doneness. Remove from the skillet and let rest on a cutting board.

Add the onion and bell pepper to the hot skillet (no need to clean out the skillet, the veggies will pick up the flavors from the steak). Cook, stirring often, until the veggies are slightly tender and browned in areas. Reduce heat to low and keep warm.

Cut the skirt steak against the grain into somewhat thick (about 1/2-inch) slices. At this point, I like to throw the steak back into the pan with the veggies and toss to combine, but you don’t have to.

Assemble the fajitas. Place some steak and veggies into a warmed corn tortilla. Top with the condiments of your choice. I like mine with avocado cream and fresh pico de gallo.

Corn Salsa (LID)

Corn Salsa

It won’t be long before I will have to start LID again. I will have another whole body scan in March. Last year was much easier than the year before because I was better prepared. It’s not too early to start compiling recipes.

This colorful salsa, eaten with tortilla chips is a tasty snack while on LID (or any other time, really). It is also a nice addition to tacos, fajitas, or rice bowls. It can even be eaten on its own as a salad of sorts. It keeps well in the fridge for a week or so.

Poblano  chiles (fresh or roasted) can be substituted for the bell pepper and jalapenos.

Corn Salsa

1 pound frozen corn
1/2 large onion, small dice (red onion looks pretty with corn)
1/2 green bell pepper, small dice (you could also use red bell peppers)
2 jalapenos, or to taste, minced
handful fresh cilantro, chopped
juice of 1/2 lime
non-iodized salt (I use Morton’s Coarse Kosher Salt), to taste

Heat a large skillet over high heat. Add the frozen corn and cook, stirring often, until heated through and starting to char. Cooking it this way really brings out the sweetness of the corn. Let the corn cool completely.

Once the corn is cooled, add the remaining ingredients and mix to combine. Taste and add more lime juice or non-iodized salt, if needed.

Spiced and Roasted Kombocha Squash (LID)

I bought a kombocha squash in November. I used it along with some acorn and butternut squashes to decorate for Thanksgiving. I didn’t want it to go to waste, so I made this dish. Roasting brings out the sweetness of kombocha squash. I think it tastes like a combination of pumpkin and sweet potato. Other types of winter squashes (for example, acorn, butternut, or pumpkin) may be used in this recipe instead of kombocha.

This recipe is suitable for LID. Make sure to use a salt-free chili powder and kosher salt.  Penzey’s chili powder does not contain salt.

There is an element of danger preparing the kombocha squash. It isn’t the easiest thing to cut. Be super careful and try not to chop off a finger. 🙂 This video may be helpful.

Spiced and Roasted Kombocha Squash

1 kombocha squash
2 tablespoons olive oil (or oil of your choice)
1/3 cup brown sugar
1/2 teaspoon cumin
1/2 teaspoon salt-free chili powder (I use Penzey’s)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (or to taste)
1/4 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)

Preheat the oven to 400º F.

Using a large, sharp knife, cut the kombocha squash in half, by cutting down through the top. I find it easier to cut right next to the stem, instead of trying to cut through the stem. Using a spoon, scoop out the seeds and pulp and discard. Slice off the stem and bottom ends of each piece and then cut each half in half again. Using a peeler, remove the skin from all of the pieces. Cut each quarter into slices. I got about 8 slices per quarter. Place the sliced squash in a large bowl.

Drizzle the squash with the olive oil and then add the brown sugar and spices. Toss with tongs until the squash is coated with the sugar and spices.

Spread out evenly on a baking sheet. You may want to line your baking sheet with foil or parchment paper to ease the clean up process. Roast the squash for 20 minutes or until tender.