It's time to play "What's for Shabbat?!" This week is a vegetarian spin on a Ladino favorite.
What I really love about being Jewish is the food. What I love even more is that we are so varied because of the places you have lived. You can go to a different house every night of a holiday like Chanukkah (8 Nights) and have 8 different experiences because each one of those families comes from a different country. But we are all Jewish. Yet, in all this hoping from Morocco to Russia, to Poland, the Ladino Community is often left out of what we consider traditional Jewish food.
The Ladino community originated in spain. In the late 1400s there was an expulsion of Jews from that country. Thousands of Jews immigrated to Latin America during that time to escape persecution and death. The Ladino community also includes people who are part ashkenazi immigrants from the 1900s immigration to the United states and the immigration that occurred after the holocaust. My background in cooking is Mexican, and that's what we're having for Shabbat this week. Straight out of Casa de Blanca.
These fajitas are pure heaven served with warm flour tortillas, white rice and refried beans with an optional garnish of guacamole, lettuce, cilantro, and tomato. Also known as a Mexican salad. Get my refried bean recipe here, inspired by Abuela Elvia.
This recipe take 15 min of prep time and about 30 min to cook. Give more time if also preparing the other elements. It serves 4.
(That Vegan Jew on Welfare may make money from advertised links. We have chosen affiliate programs that allow us to only promote what believe are good products.)
Lets get started. The supplies needed are: measuring spoons. Large cutting board, Paring knife, saute pan with a lid, large frying pan, spatula, and a spoon and spoon rest. You will need the following ingredients: 2-4 (1/2 to 1 per person) Portabello mushrooms, 1 zucchini, 1 yellow squash, 2 tomatoes, 1 red bell pepper, 1 green bell pepper, a splash of Kosher balsamic of Moderna, and 2 tbs Achiote Verde Spiced seasoning paste
STEP 1 Chop All the vegetables up. The Squashes and tomatoes should be cut into round slices, as should the tomatoes. The Portabello mushrooms and bell peppers should be sliced into strips.
STEP 2 Warm up a large frying pan and saute pan on the stove top on high heat. Oil is not needed. When ready place the mushrooms on the large frying pan and drizzle with Kosher balsamic of Moderna (Buy Bartenura's at House of Kosher https://bit.ly/3IGNSz7)
Then throw the rest of the vegetables in the saute pan.
Add 2 tbs of Anchiote Verde to the Squash pan. Anchiote is Spanish for annatto, the paste being made primarily from annatto seeds.The spice works best when crumbled through the pan. If you put 2tbs of packed anchiote verde, you will still end up with a seasoned dish, but there will be hard rocks of the spice in your dish. This spiced condiment paste can be found in the Mexican or ethnic foods section in most local grocery stores. Or buy on Amazon here https://amzn.to/3uxXPsH
Step 3 Cook until the squash is well done and the Portabello is tender and juicy like strips of steak.
Step 4 Place steaming hot onto thick plates and serve with tortillas, beans, rice, and guacamole salad.
Questions, comments, pictures? See the comments section below.
Love to watch TV and movies while you eat? Get Prime Video today. Click the button below to sign up.
Portobello and Summer Squash Fajitas with Verde Seasoning
Ingredients
2-4 Portabello mushrooms (1 per person)
1 Zucchini Squash
1 Yellow Squash
2 Tomatoes
1 Red Bell Pepper
1 Green Bell Pepper
Splash of Kosher Balsamic Vinegar of Moderna
2 Tablespoons Achiote Verde
Directions
Chop All the vegetables up. The Squashes and tomatoes should be cut into round slices, as should the tomatoes. The Portabello mushrooms and bell peppers should be sliced into strips.
Warm up a large frying pan and saute pan on the stove top on high heat. Oil is not needed. When ready place the mushrooms on the large frying pan and drizzle with Kosher balsamic of Moderna .Then throw the rest of the vegetables in the saute pan. Sprinkle 2 Tbs of the Achiote Verde in the pan with the squash.
Cook until the squash is well done and the Portabello is tender and juicy like strips of steak.
Place steaming hot onto thick plates and serve with tortillas, beans, rice, and guacamole salad.
Share your fiesta in the comments below!