Baked Pork from Yucatán

From the Yucatán Peninsula, Mexico, you can find the most famous and popular Mayan dish among the +800,000 Mayan people.

Cochinita Pibil (Mayan)

"pig + cooked in the ground oven"

Serves 6

marinate over night

Preheat the oven to 325ºF (165ºC)

2 pounds (910 g) pork butt or shoulder with bone

2 Tbs. (30 g) achiote paste or ground turmeric

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

1/2 cup (120 ml) each organic: orange, lemon, and grapefruit juices, and red wine vinegar

organic chopped garlic

habanero peppers or jalapeños

1 tsp. (2 g) each: ground cumin and coriander, paprika, oregano, and chili powder

2 sliced organic red onions

organic rice, corn tortillas, gluten-free tacos, or fajitas

~Yucatec Maya~

jun /hun/ 1. Poke holes over the pork with a fork.

ka’ /ka-/ 2. Rub on the paste.

óox /ó:sh/ 3. Mix together: orange, grapefruit, and lemon juices, garlic, plus the habanero/jalapeños.

kan /kan/ 4. Mx in the spices.

jo’o /ho:-o:/ 5. Marinate with a lid, in the refrigerate overnight. Turn a few times.

waak /wa:k/ 6. Wrap the pork and sauce in aluminum foil, soak in water for 30 minutes.

u’uk /u:-u:k/ 7. Place the pork into a casserole dish and cover.

waxak /wa’shak/ 8. Bake for about 2 hours, until inside temperature is 145ºF (63ºC) and the meat falls off the bone.

bolon /bo-loing/ 9. Bring the red wine vinegar to a boil.

lajun, lahun /la-hun/ 10. Add the onions, reduce to medium-low, and simmer until tender.

buluk /bu-luk/ 11. Pour the sauce over the pork.

lajka’a, ka’alajun 12. Serve with rice and tortillas, in tacos shells, or as a fajita.

Try some of the other

pork recipes: https://veggiefernandezs.blogspot.com/search/label/pork%20chops

Latin American dishes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Radicchio Salad

Radicchio is also known as Italian chicory, and it is quite common in Italian cuisine. It can be grilled with olive oil or eaten raw, as in this salad. Serve with pasta or a stuffing for poultry. Then too, radicchio can be used as a coffee substitute. If made ahead, refrigerate salad and dressing separately.

                   Insalata di radicchio (Italian)

                                                                                        Serves 6

Dressing / Condimento per insalata:

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) champagne or red wine vinegar

2 tsp. (10 ml) organic maple syrup

1 tsp. (4 g) Dijon mustard

1 organic minced garlic

some Himalayan salt and black pepper

uno 1. Whisk together the ingredients.

Salad / Insalata:

1 organic head radicchio, shaved

1 cup (130 g) shaved organic red cabbage

1 thinly slice organic apple

1/4 cup (30 g) each organic: red onion, toasted sliced almonds, and crumbled blue cheese or dairy-free goat cheese 

1/3 cup (45 g) organic red grapes, cut in half

due 2. In a large  bowl, separate radicchio eaves and tear into bite-sized pieces.

tre 3. Add shaved cabbage, apple slices, onions, and grapes.

quattro 4. Scatter on top: almonds and cheese.

cinque 5. Drizzle the dressing over the salad and gently toss.

Try some of the other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Tuna! Pasta! Salad! Roasted!

Combine all these ingredients and a few more, you will have a meal people will enjoy. Put on some Italian music, little wine, garlic bread...I can go on forever...

Tonno! Pasta! Insalata! Arrostito! (Italian)

Serves 4

1 16-ounce (455 g) canned skipjack or yellowfin, wild tuna in water, drained

jar of roasted red peppers, rinsed, sliced

chopped organic red onion

organic capers, rinsed, chopped

2 Tbs. (30 ml) (dairy-free) yogurt

2 Tbs. (30 g) chopped basil

1 Tbs. (15 ml) olive oil

organic lemon juice

crushed organic garlic clove

(gluten-free) pasta

uno 1. Cook pasta as directed on the package.

due 2. In one bowl, mix the tuna, 1/3 0f the jar of red peppers, onions, and capers.

tre 3. Purée the yogurt, basil, oil, lemon, garlic, and rest of the red peppers. 

quattro 4. Drain and rinse the pasta.

cinque 5. Add the tuna mixture with the sauce.

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Chicken Tacos à la Greek

Spanish tacos with a Greek twist!

Τάκος κοτόπουλου (Greek)

/takos koteopoulou/

Serves 4

1 pound (130 g) organic chicken breast, cut into strips

1 Tbs. (15 ml) olive oil

cooked organic brown rice

can of organic chickpeas, rinsed and drained

dill 

1/2 organic lemon or lime zest and juiced

1/2 cup (120 ml) organic (dairy-free) yogurt

1/2 cup (65 g) organic peeled cucumber

capers

8 (gluten-free) taco-size tortillas, heated

thinly sliced organic red onion

feta or diary-free goat cheese

organic cherry tomatoes, cut into fourths

ένα / EN-a/ 1. Heat oil over medium-high heat.

δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.

τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.

τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:

Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.

πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.

έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top. 

εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side. 

oκτώ /oc-TOH/ 8. Refrigerate any leftovers.

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Salmon Rice Bowl

Folklore says that salmon return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. Some may stray and spawn in different freshwater systems. 

It is an oily fish and very healthy due to the fish's high: protein, omega-3 fatty acids, and vitamin D. Always eat wild salmon.

Salmon has been part of culture and livelihood as far back as 5 000 years in the Nisqually tribe in western Washington state.

Serves 4

3 cups (390 g) cooked rice, keep warm

dash or two sesame seeds and black pepper

1/2 Tbs. (7,5 ml) olive oil

4 tsp. (20 ml) canola oil or healthier use olive oil

4 wild Alaska salmon fillets, cut into fourths

8-12 cups (1040-1560 g) mixed organic greens

2 cups (260 g) organic cucumbers, cut in half lengthwise, then thinly sliced

2 cups (260 g) organic cherry tomatoes, cut half

1/2 cup (65 g) organic red onion, in half-moon slivers

Thai peanut sauce

1. Toss the warm rice with the seeds, olive oil, and black pepper.

2. grilled:

 (a) Heat the grill to medium-high heat.

 (b) Rub 2 tsp. (10 ml) canola or olive oil on the grill and on 4 metal skewers.

 (c) Skewer the salmon.

 (d) Brush the fish with the rest of the oil and dash of black pepper.

 (e)  Cook for a few minutes on each side (inside temperature 145F/63C)

 (f)  Remove the fish skewers from the grill.

3. baked:

 (a) preheat the oven to 400F (200C)

 (b) Skewer or not

 (c) Brush the fish with the rest of the oil and dash of black pepper.

 (d) Bake for 12-15 minutes (inside temperature 145F/63C).

4. Place 2-3 cups (260-390 g) mixed greens in the bottom of 4 large bowls.

5. Add 3/4 cup (95 g) rice to each bowl.

6. Arrange 1/2 cup (65 g) each: cucumber and then tomatoes on top.

7. Add a skewer of salmon and serve with the peanut sauce on the side.

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Greek Turkey Burgers

 Tzatziki sauce with turkey makes this a wonderful lunch. 

Μπαλώματα γαλοπούλας (Greek)

/balómata galopoúlas/

Serves 4

Preheat the grill to medium-high

They can be maked ahead of time and 

refrigerate up to 8 hours

1 pound (455 g) turkey

1 cup (130 g) frozen organic spinach (chopped, thawed, and squeezed the water out)

1/2 cup (65 g) crumbled (dairy-free) feta* or goat cheese

1/2 tsp. (1 g) garlic powder and dried oregano

little black pepper

4 (gluten-free) hamburger buns

4 Tbs. (128 g) tzatziki*

sliced organic cucumber

rings of organic red onion

organic lettuce 

optional Greek herbs with turkey:

• dill
• marjoram
• mint
• oregano
• parsley
• tarragon

1. Mix together: spinach with the turkey, cheese, garlic powder, oregano, and black pepper.

2. Form into four patties.

3. Oil the grill rack and grill until there is no longer pick in the center, temperature 165F/74C, about 4-6 minutes.

4. Assemble the burgers inside the buns.

5. Top with 1 Tbs. (15 g) tzatziki, slices of cucumber, lettuce, and onion rings.

*Homemade dairy-free feta cheese: https://veggiefernandezs.blogspot.com/2022/01/homemade-dairy-free-feta-cheese.html

*tzatzik

Makes 2 1/2 cups (325 g)

2 cups (260 g) grated organic cucumber (squeeze out the liquid)

1 1/2 cups (580 g) (diary-free) organic yogurt

2 Tbs. (30 ml) olive oil

2 Tbs. (64 g) chopped mint or dill (or 2 tsp./12 g) of dry herb

1 Tbs. (15 ml) organic lemon juice

1 minced organic garlic clove

1. Mix all the ingredients in a bowl.

2. Let it rest for 5 minutes.

3. Add more herbs and/or lemon to taste.

4. Serve immediately or chill for later.

5. It will keep for 4 days in the refrigerator.

6. Use the extra sauce on grilled organic vegetables:

• bell peppers
• mushrooms
• carrots
• asparagus
• green beans
• corn on the cob

7. as an appetizer spread:

• toasted (gluten-free) pita wedges
• raw organic vegetables
• olives
• (dairy-free) cheese and (gluten-free) crackers
• in hummus

8. Also:

• with falafel
• pita sandwiches instead of avocado
• tabbouleh
• lentil salad
• chickpea salad
• most Turkish and Greek dishes

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