This tacos with tropical flare are delicious!
1 lb ground pork
1 small onion, finely chopped
1 large garlic cloves, minced
Salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp oregano
1 tsp smoked paprika
Cayenne pepper, to taste
2/3 c coconut milk, stirred
3 tbsp pineapple juice
2 tbsp lime juice
Corn or flour tortillas
1 large avocado, diced
Other recommended toppings: chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Remove any excess fat from the pan.
Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and lime juice and cook for an additional minute or two.
Serve in warm tortillas with your favorite toppings.
This is a quick side when you cook it in the pressure cooker. Perfect paired with rack of lamb. To make it even quicker use a good store bought pesto.
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce
Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.
In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed.
Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).
Stir in asparagus, pesto, cheese and pepper.
Serves 4 – 6.
I love pasta on week nights, you can make it less than time then delivery or take out. This one is packed full of healthy veggies. Be sure to use the thinnest asparagus you can find for this one.
1 lb thin asparagus
8 oz pasta
1/2 c ricotta
1 tbsp olive oil
3 oz arugula
1/2 c parmesan
Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes, transfer to a bowl of cold water. Then cut into inch pieces.
Cook pasta according to package.
In a large bowl combine ricotta and 2 tbsp of pasta water. Toss is asparagus, parmesan, arugula, pepper and pasta to combine.