Over the summer we developed a new favorite meal, inspired by Molly. It requires a liberal use of Fajita rub, the recipe for which we discovered several years ago in the BBQ Bible: sauces, rubs, and marinades, Bastes, butters, and glazes book by Steven Raichlen.
Fajita Rub - makes 1 cup - stores nicely in a jelly jar
1/4 c paprika
3 T course salt
2 T pure chili powder
2 T cracked black pepper
2 T garlic powder
1 1/2 T sugar
1 T onion powder
1 T dried cilantro (I usually don't have this on hand, and excluding it seems to have no negative effects)
1 1/2 t. ground cumin
1/2 t. ground allspice
Mix everything together. Store in an airtight container.
A short investment of time to make this rub yields a lot of saved time down the raod, in so far as you can put it on just about anything that you want to add flavor to in seconds.
Our new favorite meal involves cutting zucchini, adding it to a saute pan with some olive oil, sprinkling with this rub, and cooking over medium low heat with the lid on, stirring occasionally, until the rest of dinner is ready. The salt in the rub will pull liquid out of the zucchini, reducing the need for oil. Add some corn (ideally fresh, but frozen also works) and, if you need to clean out your fridge or garden, some tomatoes, towards the end. Cook some onions and peppers in a skillet, a la traditional fajitas, with a generous sprinkling of fajita rub. Serve it all in a tortilla with some black beans, queso fresco, guac if you've got it, cilantro if you like it, etc. Delicious and healthy, and you can add just about anything else you've got in your fridge - just sprinkle it with the fajita rub and it will blend right in! I'm sure I'll be making this with winter squash as the seasons change (though given that it was 90 degrees here today I'm starting to despair of that ever happening).
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