Veggie Fajitas

Not that anyone needs a recipe for this, but it’s more to help me remember. I loved the way this came out. I made enough veggies to pack it up and heat up for dinner every night for 4 nights. Yummy.  🙂

Next time I will add fresh salsa to make it taste a little fresher. I used the whole grain tortillas from Trader Joe’s (delicious) and spread 1/4 cup of fat free vegetarian refried beans (Bearitos brand, but the TJ brand is great too – the only ingredient in each is beans!) on top of the tortilla.  I think some jalapeno peppers would also be great on top. Next time I’ll make a chipotle version.


Forgot to put on the scallions before the photo.

Ingredients for veggie fajitas:

6 red onions, sliced thin

1 clove garlic, minced

2 red bell peppers, cut into matchsticks

2 zucchini, cut into matchsticks (skin on, get organic)

3 containers cremini mushrooms (or cremini and shiitake), cleaned and sliced

1-2 tbsp trader joe’s taco seasoning (depends on your preference)

1 bag baby spinach (it really cooks down to nothing)

Scallions, sliced (don’t cook these)

Fresh tomato salsa (optional)

Saute onions and garlic in a tablespoon or two of water until soft and translucent. Add pepper, zucchini, and taco seasoning, cook down until liquid is drawn out and cooks down a little. Then add mushrooms and cook down again. Add spinach after all veggies are cooked through and allow spinach to wilt.

Serve on tortilla spread with refried beans, top with scallions (or cilantro) and salsa.


Braised Skinny Pork Chops

Mom had bought some thin pork chops and had a recipe for country braised ribs that she wanted to try, so we decided to wing it and try to make the recipe work for skinny boneless pork chops. It was surprisingly good, considering that we didn’t have half of the ingredients, including the main ingredient, and didn’t cook it in the oven! I really liked it and the flavors were great, and the pork tender. Amazing how things work out.  🙂  Mom’s the brave one… I need to follow recipes, but her challenges certainly make me try harder, and they also make me think about how things cook, which really makes me more confident when I can figure it out!


Our recipe:

  • 5 boneless trimmed pork chops, about 1/2″ thick
  • 2 carrots, diced small
  • 2 stalks celery, diced small
  • 1/2 large red bell pepper, diced small
  • 1 medium onion, diced small
  • 1 tbsp tomato paste (we used a very thick tomato sauce that was left over)
  • 1-2 cups vegetable stock
  • 3 tbsp olive oil
  • kosher salt and pepper


  1. Season chops. Heat 2 tbsp olive oil in dutch oven and brown chops for 1 minute on each side. Transfer to plate.
  2. Add 1 tbsp oil to pan and saute all veggies until soft, about 5-7 minutes.
  3. Add tomato paste and cook another 3 minutes.
  4. Add chops back to pan (on top of veggies) and add stock to cover veggies and half way up chops. Cover and simmer on stove until meat is tender, about 10 more minutes. You’ll need to drain some of the stock before serving.

I served it with a quick mushroom risotto, and sauteed zucchini and onions (just sauteed them in butter and olive oil, salt and pepper until zucchini slices were translucent and onions slightly caramelized). Delicious.


Zucchini Pie

Fresh from the oven… it smells so good in here!

A Geremia family tradition… who knew so many people could love something called zucchini pie? The name isn’t quite right… it’s not a pie, it’s a quiche, but not a traditional quiche, more bready. Ok, forget the name.
It’s delicious.
Aunt Mary and Mom make this all the time. I’ve been eating it for probably 25-30 years… we ask for it often. Now that I showed Chris how to make it he wants to make it for his family too…. another convert.  🙂

1 cup Bisquick
4 eggs
2 zucchini, sliced thinly
1 med onion, chopped
1/2 cup vegetable oil
1/3 cup grated cheese (pecorino romano)
1 tsp garlic powder
2 to 3 tbsp dried parsley (up to you)

Preheat oven to 350 F. Mix all ingredients together in large bowl. Spray glass pyrex pie dish with non-stick cooking spray. Pour mixture into dish and bake for about 45 minutes, until top is no longer runny and there edges are golden brown. See the photo… I took it the moment I took it out of the oven. Even better if you let it cool to room temperature or eat it the next day cold or room temp.

That’s it!