Shredded Pork & Avocado Tacos
These Shredded Pork & Avocado Tacos are both low in fat and super fast to make. When I cook all weekend I like to make a quickie Monday dinner. If you would like more of a complete fiesta dinner then serve with buttered corn, salad greens with mandarin oranges with citrus vinaigrette dressing and baked custard for dessert.
INGREDIENTS
17 Ounces Cooked Pork Roast
1 Cup Salsa
12 Taco Shells or Small Flour Tortillas
2 Cups Shredded Lettuce
1/2 Cup Shredded Monterey Jack Cheese
1/4 Cup Pitted & Sliced Olives
1 Cup Low-Fat Sour Cream
2 Sliced Avocados
Preheat your oven to 350º F. Place the cooked pork roast into a baking dish. Cover loosely with foil and put into the oven for 15 minutes. Remove from the oven and shred the pork by pulling two forks through it in opposite directions. Place the shredded pork back into the baking dish and add the salsa. Place the foil back onto the baking dish and put into the oven for 10 minutes. Place the taco shells on a baking sheet and heat for 5 minutes. If you are using flour tortillas then wrap the tortillas tightly in foil and bake for 10 minutes. To assemble the tacos, put the pork mixture into a warm taco shell. Top with lettuce, cheese, olives, sour cream and avocado slices. Makes 12 tacos.
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Vegetarian Chili
We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week. You won’t miss the meat in this recipe and I love how hearty it is.
INGREDIENTS
2 Cups Cooked Kidney Beans
2 Cups Cooked Pinto Beans
1 Tablespoon Kosher Salt
1/4 Cup Olive Oil
14 Minced Garlic Cloves
1 Chopped Jalapeño Chile
2 Chopped Yellow Onions
6 Chopped Medium Tomatoes
1/2 Cup Tomato Paste
3 Tablespoons Fresh Thyme Leaves
2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
10 Chopped Sun Dried Tomatoes
1 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Fresh Cilantro
If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown. Add the chopped tomatoes and jalapeño. Cook for another 5 minutes. Stir in the beans and any of their cooking liquid. Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper. Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally. Serve topped with chopped cilantro. Serves 4
Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
Classic Granola
Both adults and kids alike will like this classic granola. It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating. If you want to make this granola more wholesome then cut the honey and brown sugar in half.
INGREDIENTS
5 Cups Old Fashioned Rolled Oats
1/2 Cup Rolled Wheat
1/2 Cup Rolled Rye
1/2 Cup Brown Sugar
1/2 Cup Sliced Almonds
1/2 Cup Chopped Pecans
1/2 Cup Wheat Germ
1/4 Cup Bran Flakes
1/2 Cup Shredded Unsweetened Coconut
3 Tablespoons Sesame Seeds
1/2 Cup Powdered Milk or Soy Powder
3/4 Cup Honey
1/2 Cup Vegetable Oil
4 Tablespoons Water
2 Teaspoons Vanilla Extract
1/2 Cup Raisins (Optional)
Preheat your oven to 325º F. In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk. Set aside. In a small saucepan heat combine the vegetable oil, water and vanilla. Cook over a medium heat for 5 minutes. Remove from the heat and pour over the dry ingredients and mix well. Line two baking sheets with parchment paper. Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown. Turn frequently. Remove from the oven and allow the granola to cool completely at room temperature. Store in airtight containers. Makes 8 cups.
Okra Saute´
I often forget about eating okra. Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra. I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway. When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it. It’s easy to make and tastes delicious. You can serve it as a side dish or serve it as a main course.
INGREDIENTS
1 Pound Fresh Okra
2 Large Sliced Shallots
1 Sliced Red Bell Pepper
4 Minced Garlic Cloves
1 Cup Shredded Red Cabbage
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Diced Serrano Peppers
4 Tablespoons Grapeseed Oil
Wash and trim both ends of the okra and set aside. In a large size sauté pan or wok heat the oil over a medium heat for 1 minute. Add the okra and stir. Place a lid over the okra for 4 minutes lifting the lid occasionally to stir. This will help steam the okra. Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers. Stir in the kosher salt and pepper. Cook for 4 minutes. You want the vegetables to still have some life in them. Remove from the heat and transfer to a serving bowl. Serves 4
Za’atar
Za’atar is a Middle Eastern spice mixture of herbs, sesame seeds, sumac and salt. It is a spice blend that dates back to the 13th century. Za’atar is used many ways, but most frequently used as a table condiment. Dip warm flatbread into some olive oil and then dip into the Za’atar. Trust me it’s delicious. Za’atar also makes a great dry rub for both meats and vegetables. Sumac is a bit difficult to find. Go to a specialty spice store like, Kalustyans, or order online from Amazon.
INGREDIENTS
1/4 Cup Sumac
2 Tablespoons Thyme
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Marjoram
2 Tablespoons Oregano
1 Tablespoon Kosher Salt
In a dry sauté pan, toast the sesame seeds on a high heat for two minutes. Remove from the heat and let cool. In a small size bowl combine the sumac, thyme, toasted sesame seeds, marjoram, oregano and kosher salt. Store in an airtight container for up to a week. Makes approximately 1/2 cup.
Pineapple Guacamole
If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring. It’s easy to make and the pineapple dresses up a basic guacamole. It’s best to use fresh pineapple for this dip.
INGREDIENTS
3 Diced Avocados
1 Cup Diced Pineapple
1/2 Cup Diced Onion
1/4 Cup Fresh Lime Juice
1/4 Cup Chopped Fresh Cilantro
2 Minced Jalapeno Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chop and dice all of the ingredients that need chopping and dicing. Set aside. In a large size bowl mash the avocados with a potato masher. You will want the avocados to be somewhat chunky. Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple. Stir until just combined. Serve immediately. Serves 10
Calamari Pasta
Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style. Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.
INGREDIENTS
1 Pound Penne Pasta
6 Tablespoons Olive Oil
9 Minced Garlic Cloves
1 1/2 Teaspoons Red Pepper Flakes
6 Diced Plum Tomatoes
2 Pounds Calamari (Squid)
Juice of One Lemon
1 Cup Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Clean and slice the calamari tentacles and tubes into rings. Set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain the pasta. Do not rinse the pasta. In a large size skillet heat the olive oil over a medium high heat. Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes. Cook for 2 minutes. Stir occasionally. Add the calamari and cook for 3 minutes. Stir in the lemon juice and cook for another 4 minutes. Add the parsley. Add the drained pasta to the skillet and toss until heated through. Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Serves 8
Steamed Mussels With Indian Spices
Are you thinking about what to serve for Christmas Eve dinner? It’s traditional to eat some kind of seafood dish. I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later. If you are a fan of mussels here is a nice dish to serve your friends and family. Did I mention that it is ridiculously easy to make?
INGREDIENTS
2 Chopped Onions
4 Tablespoons Chopped Fresh Ginger
4 Tablespoons Olive Oil
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Crushed Red Pepper Flakes
30 Ounces Diced Tomatoes With Juice
1 Cup Water
1 Teaspoon Garam Masala
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Cups Frozen Baby Peas
1/2 Cup Chopped Fresh Cilantro
3 Pounds Mussels
This is a quick one pot dish so make sure that you have all of your ingredients out. You can buy garam masala at most supermarkets or find the Indian spice mix online. Rinse and debeard the mussels. Set aside. Chop the onions and fresh ginger. In a large heavy pot add the olive oil and heat over a medium high heat. Add the onions and cook for 4 minutes. Add the ginger, curry powder and red pepper flakes and cook for 2 minutes. Add the diced tomatoes with their juice and the water. Give a good stir. Add the garam masala, salt and pepper and bring to a boil. Add the mussels and the baby peas to the pot. Cover the pot and cook for 8 minutes. Remove from the heat and transfer to a large serving bowl. Throw away any of the mussels that didn’t open. Garnish the mussel dish with the chopped cilantro and serve immediately. Serves 4
