Jan
03
3 sweet potatoes, peeled and sliced in rounds
1 Tbsp. olive oil
1 tsp. cinnamon
½ cup cranberries
Preheat oven to 375 degrees.
Place potatoes in a 9×13 baking dish. Drizzle with the oil, sprinkle with cinnamon and cranberries and toss to coat.
Arrange potatoes in rows in baking dish and roast for 35-45 minutes or until tender and golden brown.
Serves 6.
Jan
03
2 (about ¾ lb. each) whole pork tenderloins, trimmed of fat
2 Tbsp. EVOO
1 Tbsp. plus 2 tsp. minced garlic
½ tsp. freshly ground black pepper
½ cup 100% fresh-squeezed orange juice
2 Tbsp. fresh lime juice
2 Tbsp. minced cilantro
2 tsp. minced oregano
1 tsp. minced jalapeno pepper
½ tsp. ground cumin
Rub the pork with 1 Tbsp. of extra-virgin olive oil, 2 tsp. of the garlic, ¼ tsp. black pepper. Cover and refrigerate for at least 1 hour, or overnight.
In a small bowl, mix together the orange juice, lime juice, cilantro, oregano, jalapeno pepper, cumin, remaining evoo, and the remaining 1 Tbsp. chopped garlic.
Preheat an outdoor grill to med-high or brush an indoor grill lightly with olive oil, and heat over high heat till hot but not smoking. Alternatively, preheat the oven to 450F.
Grill the meat for about 8 minutes. Turn and cook for 7-9 more minutes to cook evenly. Alternatively, roast in oven for about 20 minutes. Let meat rest for 10 minutes before slicing. Serve drizzled with the mojo sauce.
Jan
03
4 (6 oz.) skinless fish fillets, ¾ to 1 inch thick
¼ cup balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 medium cloves garlic, minced
2 tsp. finely minced shallot
1 Tbsp. finely chopped parsley
1 tsp. finely chopped oregano
½ tsp. freshly ground black pepper
4 lemon wedges
2 Tbsp. finely chopped herbs such as chives, parsley or basil
Place the fish in a shallow dish. Combine the vinegar, extra-virgin olive oil, garlic shallot, parsley, oregano, and pepper. Pour over fish, cover and refrigerate for 2-4 hrs, turning fish at least once.
Preheat an outdoor or indoor grill pan brushed with olive oil over medium heat. Place the fish on the grill and cook for 5 minutes. Turn and continue cooking for 1 – 5 more minutes, until desired degree of doneness. The time will vary depending on the type of fish and the thickness of the fillets.
Serve with a squeeze of fresh lemon juice and a sprinkle of fresh herbs.
Jan
03
1/3 cup extra-virgin olive oil
1 large onion, cut into ½-inch dice (about 1 ½ cups)
2 large cloves garlic, minced (about 1 Tbl.)
1 medium jalapeno pepper, seeded and minced (about 1 Tbl.)
2 pounds ground turkey breast
1 (28 oz.) can low-sodium whole tomatoes
½ cup water
3 Tbl. ancho chile powder
4 tsp. ground cumin
1 ½ tsp. ground coriander
1 ½ tsp. freshly ground black pepper
¼ tsp. hot paprika
2 Tbl. minced oregano
1 (15 oz.) can red beans, drained and rinsed
Chopped cilantro (opt.)
Chopped red or green onion (opt.)
8 (8-inch) whole wheat tortillas
Heat the olive oil in a large, heavy bottomed pan over medium heat. Add the onions and cook, stirring, for about 3-5 minutes, until translucent. Add the garlic and jalapeno and cook 1 minute longer.
Stir in the ground turkey and cook for about 5 minutes, breaking up the pieces with a wooden spoon, until it loses its pink color.
Crush the tomatoes with your hands and add them to the pan with the juice.
Add the water, the ancho chile powder, cumin, coriander, black pepper and paprika. Cook for 30 minutes at a gentle simmer, stirring occasionally.
Add the oregano and red beans and simmer an additional 20-30 minutes, until the beans are heated through. Thin out the chili as desired with additional water, if necessary.
Garnish as desired, just before serving, with one of the optional toppings, and serve with warm whole wheat tortillas, warmed in oven or microwave.
Jan
03
1 cup vegetarian refried beans
1 medium avocado, chopped (about ¾ cup)
3 Tbl. minced red onion
2 tsp. fresh lime juice
1 tsp. finely chopped oregano
1 tsp. minced jalapeno pepper
¼ cup minced cilantro
½ cup diced roasted red bell pepper
½ cup chopped tomatoes
Spread the refried beans in a shallow bowl or platter.
In a small bowl, stir together the avocado, red onion, lime juice, oregano, jalapeno, and 2 Tbl. of the cilantro. Spread the mixture on the refried beans.
Sprinkle the roasted red pepper over the avocado mixture and top with the tomatoes and remaining cilantro.
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