3 Cuban Style Thrivalicious Meals
I realized I tend to post more American dishes, bread substitutes and "healthed-up" desserts. So as not to neglect my Latin lovelies, here is a nod to Cuban cuisine.. love the spice, heat and robust flavors. Enjoy!
Cuban Style Pork & “Rice”
1/4 cup paprika
1/4 cup lime juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons rum, (optional)
2 teaspoons minced garlic, plus 2 tablespoons chopped garlic, divided
2 teaspoons fresh oregano, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin, cumin
1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes (can sub white meat chicken)
2 cups onion, chopped
2 cups cauliflower “ rice”
2- 14-ounce cans reduced-sodium chicken broth
1 cup canned diced tomatoes
2 tablespoons capers, rinsed
1/4 teaspoon saffron threads, (see Note)
16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)
2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
1/2 cup roasted red peppers, cut into strips
Preheat oven to 350°F. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork (or chicken) and stir to coat. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork (chicken), leaving any excess spice mixture in the bowl to add later. Cook the pork (chicken), stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork (chicken) to a plate. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add cauliflower “rice” and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.
Makes 6-8 protein + vegetable servings
Puerto Rican Fish Stew
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces (sub chicken or pork if you dislike fish)
1 -14-ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)
Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
Makes 4 servings
Per serving : 215 calories, 8 g Fat; 9 g Carbohydrates; 23 g Protein; 2 g Fiber;
Skillet Roasted Steak Strips with Pebre Sauce
Pebre Sauce
1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
1 medium-large tomato, seeded and diced
1/3 cup chopped fresh cilantro
2 tablespoons minced jalapeño, or serrano pepper
2 tablespoons red-wine or cider vinegar
1 clove garlic, minced
1/4 teaspoon kosher salt
STEAK
3/4 teaspoon paprika
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground pepper
2 - 8oz New York strip (top loin) steaks, trimmed (can also sub chicken)
3 teaspoons coconut oil
2 avocado, pitted and peeled
To prepare Pebre Sauce: Place onion in a medium bowl, cover with ice water and let soak for 10 to 20 minutes. Drain. Combine the onion, tomato, cilantro, jalapeño (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl. Preheat oven to 325°F.
To prepare steak: Mix paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of steaks (or chicken). Heat oil in a large ovenproof skillet, such as cast iron, over medium-high. Add the steaks and cook just until browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness. Transfer to a clean cutting board. Tent with foil and let rest for 5 minutes.
Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.
Makes 4 Thrival protein servings.
When you are done, don't forget to visit www.MyThrival.com to get more nutrition advice and a solid program for healthy fat loss.