Wednesday, July 31, 2013

The Veal Deal Dinner: Veal and Mushroom Fajitas for Two

By: Finance Foodie

Living in New York City (aka Restaurant Capital of the States IMHO), I usually find myself going out to dinner most nights of the week versus staying in - with an array of eclectic and interesting options, why cook if a pro can do it for you? However, as sweet as it is to just sit down and get served, nothing still beats a home cooked meal. Now that my new job runs on a fairly predictable schedule, I find myself exploring my own kitchen, rather than Hells Kitchen for my daily dinner. This past Monday found me going back to my Texas roots - as it was Veal and Mushroom Fajita Night at the Finance Foodie apartment.

Why use veal? Because veal is 1. a delicately flavored meat that is lower in fat content than most other meats, yet it's still juicy and “melts-in-your-mouth” 2. an excellent source of lean protein, and a good source of niacin, zinc, and vitamins B12 and B6 3. It's a lot more fun and exotic than your standard beef and chicken fajita.

So without further ado, let's get cooking!

Veal and Mushroom Fajitas
(adapted from the back of the Old El Paso Mexican Cooking Sauce bag)
Serves 2

3/4 pound Cedar Spring Nature veal cutlets
3/4 tablespoons vegetable oil
4 Old El Paso Stand 'N Stuff Soft Flour Tortillas
1 pouch of Old El Paso Roasted Tomato Mexican Cooking Sauce
1/2 tomato, chopped
1/2 portabello mushroom cap, sliced
1/4 cup shredded cheese
1/4 medium onion, sliced
1/2 romaine lettuce, chopped
a few slices of limes to taste

1. Cut the Cedar Spring Nature veal into thin strips 1 1/2 inch thick. I used Cedar Springs Nature brand veal because there’s not the toughness and fattiness typical of other chops. Their veal is fork-tender soft with a melt-in-your-mouth texture and juiciness and little marbling. Furthermore, the Mountain States Rosen Co-op, purveyors of Cedar Springs veal, oversees quality control from feed to processing and delivery – vertical integration ensures the meeting of rigorous quality standards from farm to meat case.
2. Add onions and portabello mushroom slices. Simmer for 2-5 minutes stirring frequently.
3. Heat oil on a skillet and and veal to pan and cook for 5 minutes until lightly brown. Then pour entire pouch of Old El Paso Roasted Tomato Mexican Cooking Sauce into the skillet and stir. I used Old El Paso Mexican Cooking Sauces because these pouches contain a perfect blend of carefully selected roasted vegetables, peppers and Mexican spices, resulting in a complex taste that would take hours to make at home. For more recipes, including one for a killer quesedilla, check out
4. Serve with cheese, lettuce, tomatoes, chips, dip and Old El Paso Stand 'N Stuff Soft Flour Tortillas.
5. (Optional) Break out some white wine. Tequila if you have it handy.

6. Drink, eat and be merry!

American family ranchers raise Cedar Springs Nature Veal as part of the Mountain States Rosen Co-op—meeting the most rigorous quality standards from farm to fork. Best-in-class calves are raised humanely on a specially-developed, nutritious diet; and the best animal care-in-production practices. As part of their Veal Deal campaign, you can win a travel grill! For more information and to enter, go to:

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