Being forced to cook without oil makes one realize that it is often unnecessary. This is a hard habit to break simply because sauteing seems to be how most dishes are started, no matter if it’s a soup or a casserole or a stew that’s simmered for 3 hours. Garlic, onions and vegetables are always inevitably sauteed in oil before anything else is done. Especially in Asian cuisine, stir-fried dishes seem to be a staple, as is the use of oil.

We made this fajita without frying and without adding any oil or flavoring other than that provided by its ingredients.

Chicken fajita topped with salsa, cilantro, black beans, avocado on a tomato wrap.

Chicken, peppers and onions on a cast iron skillet

We found that more often than not, the sauteing ingredients (commonly onions, peppers, garlic) produce their own flavored liquid which adds to the complexity of the sauce or stew. Continue reading →