Tropical Cous Cous Recipe

Tropical Cous Cous Recipe

Ingredients

cup dry cous cous: 1 cup
sweet mini bell peppers sliced: 5
shallots sliced: 2
cups pineapples cubed: 2 cups
JSoyaki Sauce Trader Joes : 1/4 cup
Fresh orange or lemon : 1/4
Low sodium vegetable broth

Instructions:

Cooking steps:

In a medium bowl, add citrus juice (orange or lemon ) to cous cous. Cover tightly with plastic wrap or foil. Heat vegetable broth in medium sauce pan, once hot add shallots and peppers and stir fry at medium heat for 3 to 4 minutes. Add Soyaki sauce and continue to stir fry for 2 more minutes. Add Pineapples to Saucepan and continue to cook for 4 to 5 minutes.

Reduce heat, simmer and cover for 5 minutes. Serve Stir fry on top of Cous Cous and Enjoy!

Homemade Fruit Leather Recipe

Homemade Fruit Leather Recipe

Ingredients

Use any fruit you like
Apples
Berries
Peaches

Instructions:

Cup 2 cups of your favorite fruit. Berries work really well for this. Slightly steam or cook them for about 3-4 mins. This redistributes the sugar and brings great color to the fruit.
Most times you do not need to add sugar. Purée or blend the fruit into nice creamy constituency.
Line a baking sheet with wax paper. Puréed fruit should coat the back of a spoon. Pour mixture on to the baking sheet. Make it’s even.
the oven should be on the lowest temperature. 120 degrees. Place baking sheet in the oven . Let the purée dry out completely. It should look like leather about 6-8 hrs.

Jerk Pork Recipe

Jerk Pork Recipe

Ingredients

Pork Loin chops: 4
Sweet onion chopped : 1/2 cup
Green onion chopped : 1/2 cup
Habanero pepper seeded: 1/2
Lime juice : 2 teaspooon
Dried thyme: 1 teaspoon
Ground allspice: 3/4
Ground nutmeg : 1/4 teaspoon
Salt : 1/4 teaspoon

Instructions:

1. Take out pork loins and bring to room temperature set aside.
2. Combine the rest of the ingredients in a blender to make a paste.
3. Spread the jerk paste on each side of the pork loin. Wrap the the pork loins in plastics wrap.
4. Refrigerate over night no less than 4 hours.
5. The best way to eat this is grilled.

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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