Michael Symon’s Salsa Fresca

This is nothing complicated . . . just a reminder of the approximately proportions for a fresh salsa!

Michael Symon’s Salsa Fresca    4 servings

2 large tomatoes, small dice or equivalent amount of cherry or grape tomatoes, diced 

1 jalapeño, minced (ribs and seeds removed if you’d like less heat)

1 small red onion, minced

1/4 cup chopped fresh cilantro

Juice of 2 limes

Extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1. Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine.
2. Add 2 tablespoons olive oil and season with salt and pepper.
3. Let sit at room temperature for at least an hour for all the flavors to come together. 

Mojo Pork (electric pressure cooker) for Cuban Rice Bowls

Inspired by a recipe in the June 2019 issue of Eating Well magazine. I prepared citrus-marinated Mojo pork as the basic for Cuban rice bowl. Made in an electric pressure cooker, the pork in super tender and packed with flavor. We set it out with an array of other ingredients for a family dinner where everyone could created their own customized rice bowl. Delish!

Mojo Pork made in an electric pressure cooker    Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
   
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
   
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
   
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired.
   
6.  Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Recipe without photos . . .

Mojo Pork made in an electric pressure cooker  Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired. 
6. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Cilantro Lime Rice -- full of flavor!

Instead of just plain rice, I made this to use in our Amish Mexican-style Haystacks. Definitely gave it a flavor boost!

I'd also serve it with chicken, steak, shrimp, maybe even with Asian food.

Cilantro Lime Rice    6 servings

2 tablespoons olive oil

1 1/2 cups basmati long grain brown or white rice

1 clove garlic, minced

2 1/4 cups chicken broth or water

1 teaspoon kosher salt

Zest of one lime

3 tablespoons fresh lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
   
2. Add the garlic and cook a minute more.
3. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
   
   
   
   
4. Cook rice undisturbed according to package directions (usually about 40 to 50 minutes for brown and about 20 minutes for white); remove from heat and let sit for 10 minutes.
5. Fluff the rice with a fork.
6. Right before serving: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Recipe without photos . . .

Cilantro Lime Rice    6 servings 

2 tablespoons olive oil

1 1/2 cups basmati long grain brown or white rice

1 clove garlic, minced

2 1/4 cups chicken broth or water

1 teaspoon kosher salt

Zest of one lime

3 tablespoons fresh lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
2. Add the garlic and cook a minute more.
3. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
4. Cook rice undisturbed according to package directions (usually about 40 to 50 minutes for brown and about 20 minutes for white); remove from heat and let sit for 10 minutes.
5. Fluff the rice with a fork.
6. Right before serving: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Lime Cilantro Rice -- a refreshing side dish!

Although you can use any kind of long-grain rice in this recipe, basmati is light and fluffy with a  fragrant aroma and a slightly nutty taste. It combines with the lime and cilantro to create a refreshing side dish!
Pair it with Mexican food or we found it to be a wonderful accompaniment to roasted chicken.


Lime Cilantro Rice   About 4 servings
Drizzle of canola oil (less than 1 tablespoon)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro

1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for about 4 or 5 minutes, adding the garlic about half way through the cooking time.
   
2. Reduce heat to low and add the rice and salt. Cook over low heat for about 3 minutes, stirring constantly so rice doesn't burn. 
   
3. Add about 1 1/2 cups of the broth, the zest of the lime and most of the juice, reserving a squeeze of two of the juice to use at the end. 
4. Bring to a boil. Reduce the heat to a simmer, cover and cook 10 to 15 minutes or until rice is tender. Add more broth as needed.
   
5. Just before serving, add remaining lime juice and chopped cilantro.

Recipe without photos . . .
Lime Cilantro Rice   About 4 servings

Drizzle of canola oil (less than 1 tablespoon)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro

1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for about 4 or 5 minutes, adding the garlic about half way through the cooking time.
2. Reduce heat to low and add the rice and salt. Cook over low heat for about 3 minutes, stirring constantly so rice doesn't burn. 
3. Add about 1 1/2 cups of the broth, the zest of the lime and most of the juice, reserving a squeeze of two of the juice to use at the end. 
4. Bring to a boil. Reduce the heat to a simmer, cover and cook 10 to 15 minutes or until rice is tender. Add more broth as needed.
5. Just before serving, add remaining lime juice and chopped cilantro.

Beef & Pepper Stir-Fry

This is one of our latest endeavors and it was quite tasty served over Thai brown rice noodles . . . 

Beef & Pepper Stir-Fry

½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)


3 tablespoons sherry 



2 tablespoons packed brown sugar 


1 tablespoon minced fresh ginger 


1 teaspoon sesame seed oil (or use vegetable oil) 


2 cloves garlic, minced 


1 lime, halved 


1 lb. top round steak, sliced very thin against the grain 
(partially frozen steak is much easier to cut into thin slices)

2 tablespoons vegetable oil 


1 medium yellow onion, sliced 


1 large red, yellow or orange bell pepper, cored and sliced into strips  (or use a combination of pepper to equal 1 large) 

¼ to ½ cup chicken broth


1 tablespoon cornstarch

1 package pad Thai brown rice noodles or linguine—cooked according to package directions

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
   
2. Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
   
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
   
   
   
   
4. Into the hot skillet, add the remaining tablespoon of oil.
5. Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
   
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
   
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
   
9. Serve with wedges/slices of the remaining lime.

Recipe without photos . . .

Beef & Pepper Stir-Fry 

½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)


3 tablespoons sherry 



2 tablespoons packed brown sugar 


1 tablespoon minced fresh ginger 


1 teaspoon sesame seed oil (or use vegetable oil) 


2 cloves garlic, minced 


1 lime, halved 


1 lb. top round steak, sliced very thin against the grain 
(partially frozen steak is much easier to cut into thin slices)

2 tablespoons vegetable oil 


1 medium yellow onion, sliced 


1 large red, yellow or orange bell pepper, cored and sliced into strips  (or use a combination of pepper to equal 1 large) 

¼ to ½ cup chicken broth


1 tablespoon cornstarch

1 package pad Thai brown rice noodles or linguine—cooked according to package directions

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
2. Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
4. Into the hot skillet, add the remaining tablespoon of oil.
5. Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
9. Serve with wedges/slices of the remaining lime.

Recipe Modification -- Connie Cooper modifies her grandmother's recipe

Find Connie's
recipe on pp.26-27.

In an article I wrote for Sunflower Living, summer 2013, "Farm Fresh Redux," Connie Cooper offers up a modified version of her grandmother's enchilada recipe. 

Check out the recipe on pp. 26-27 of the magazine (Connie's story begins on p. 23) or scroll down for the recipe that was first published in Sunflower Living.
Here's the recipe as it was first published in Sunflower Living. Go to the magazine link (highlighted page numbers and then turn to pp. 26-27 to see the photos of the finished product + the step-by-step photos that show how the enchiladas are assembled.)

Chicken Enchiladas – Connie Cooper’s Modified Version

Chicken Cooking Time (in the slow cooker): 3 to 4 hours / Casserole Prep Time: Approx. 15 minutes / Casserole Baking Time: 20 minutes

Feeds: 8

INGREDIENTS

4 large boneless, skinless chicken breasts with any excess fat removed

4 tablespoons taco seasoning (see Connie’s homemade version below or use a purchased
mix) – add more or less according to personal preference

2 cups (16 oz.) fresh salsa or pico de gallo (fresh salsa is available in the produce section
of some grocery stores or make your own)

1 to 2 (14 oz.) cans enchilada sauce (amount depends on personal preference)

1 pkg. (14 oz. / 8 count) 96% fat free whole-wheat flour tortillas (sometimes referred to as soft taco shells) – 8” diameter

1 (8 oz.) pkg. 2% milk, reduced fat Mexican blend cheese – divided use 

1 (6 oz.) can pitted and sliced black olives, drained and rinsed

Toppings of your choice such as: additional sliced black olives (drained & rinsed), chopped green onions, slices of avocado or guacamole, and fat-free or reduced fat sour cream

COOKING INSTRUCIONS

1. Add chicken breasts to a slow cooker and cover with taco seasoning and fresh salsa. Cook for 3 to 4 hours on HIGH or 8 to 10 hours on LOW. Let chicken cool slightly and shred.

2. Spritz a 9 x 13-inch baking dish with non-fat cooking spray. Spread a thin layer of enchilada sauce over the bottom of the dish.

3. Dump 1 can of enchilada sauce in a low, flat dish. Dip both sides of each tortilla into sauce and then fill with a combination of shredded chicken mixture, 1½ cups cheese and olives, dividing those ingredients among the 8 shells. Roll each filled tortilla and place seam side down in sauce-lined dish.

4. Cover rolled tortillas with thin layer of leftover enchilada sauce (or open an additional can if desired) and sprinkle remaining ½ cup of shredded cheese over the top of the shells.

5. Bake, uncovered, in a 350 degree oven for 20 minutes or until hot and bubbly.

6. Remove from oven and add topping of your choice, or serve toppings on the side.

Another Healthy Addition — Add a can of drained and rinsed black beans to the filling.

Homemade Taco Seasoning – Cooper Style

INGREDIENTS

1½ tablespoons chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

1 teaspoon paprika

2 teaspoons ground cumin

1½ teaspoons sea salt

1½ teaspoons black pepper

INSTRUCTIONS

Combine all ingredients.

Wyatt’s Guacamole

Connie Cooper’s son,Wyatt, came up with this homemade version of the quintessential Mexican side dish.

INGREDIENTS

2 large ripe avocados

Juice from ½ of a medium-sized lime – divided use

1/3 cup finely chopped red onion

1 tablespoon finely minced garlic

2 finely chopped jalapeño peppers

Salt & pepper to taste

INSTRUCTIONS

1. Place the avocado pulp in a large bowl; add some of the lime juice – enough to coat the avocados and prevent them from browning. 

2. Add remaining ingredients and the rest of the lime juice.

3. Let set at room temperature for 1 hour and then serve.

And, here's an added feature — an explanation of what Connie did to modify the recipe . . .



Modified Recipe — BEFORE and AFTER  
Through experimentation Connie reduced the fat, sodium and calories in her grandmother’s 1950s era enchilada recipe while boosting its fiber content. Here’s what she did:

Grandmothers Enchiladas  — BEFORE	Connie’s Modified Chicken Enchiladas — AFTER	Extra — Notes & Tips
Ground beef	Boneless, skinless chicken breasts	Grilling is another healthy way to prepare the chicken. If using ground beef, Connie purchases 95% lean or ground round; she also rinses the cooked beef in water to remove lingering fat.
Corn tortillas	96% whole-wheat tortillas	Connie compared the nutrition labels of the two forms of tortillas and noted that the whole-wheat version contains more fiber and also has a lower calorie count.
Fried tortillas that are stacked between layers of meat, cheese and sauce	Tortillas dipped in sauce before filling and rolling.	Baking is a healthy cooking method; others include steaming and sautéing.
Melted butter coats bottom of casserole dish.	Casserole dish spritzed with non-stick cooking spray.	There are even olive oil sprays available in the aisles of most grocery store.
Full-fat dairy products – cheeses and sour cream	Reduced or fat free dairy products	This change helps lower both saturated fats and overall calories.
Onion and garlic salt	Onion and garlic powder	Flavored salts begin with the powder and are then filled will salt.
Drained black olives	Rinsed and drained black olives	Rinsing helps remove some of the salt used in the brining process.