shredded pork soft tacos

Photo by Lisa Aragon Duque

ingredients

• 1 (3-4 lb) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 2 inch pieces
• 6 (3 inch) strips orange zest plus 1/2 cup of juice (we have also made this with tangerines and it has been even more delicious)
• 2 onions (chopped fine)
• 1 TBSP minced canned chipotle chili in adobo sauce
• 1 TBSP minced fresh oregano (or 1 tsp dried)
• 1 TBSP sugar
• 1 tsp ground cumin
• salt and pepper
• 1 bay leaf
• 2 TBSP lime juice, plus lime wedges for serving
• 1 1/2 TBSP cornstarch
• 18 (6 inch) corn tortillas, warmed or 8 large flour tortillas
• Optional: Thinly sliced radishes, tomatoes, lettuce, cilantro, guacamole for garnish

preparation

1. Combine pork, orange zest and juice, 1.5 onions, chipotle, oregano, sugar, cumin, 1 tsp salt, 1/2 tsp pepper, and bay leaf in multicooker.
2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 25 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, and then carefully remove lid, allowing steam to escape away from you.
3. Remove pork from instapot. Discard orange zest and bay leaf. Shred any remaining large chunks with two large forks.
4. Let braising liquid settle, then skim excess fat form surface using large spoon. Combine cornstarch with 1 TBSP water to make a slurry. Add slurry to juices and using highest saute or browning function, cook until sauce thickens (usually within a minute of when liquid boils). Stir lime juice into pork and season with salt and pepper to taste. Add sauce to taste. Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges.

This recipe also works great spooned over rice, if you find yourself without tortillas handy because supermarkets have been cleaned to the bone because of an ongoing pandemic.

SLOW COOK RECIPE: REPLACE STEP 2 WITH THE FOLLOWING:

Lock lid in place and open pressure release valve. Select low slow cook function and cook until pork is tender, 2 to 3 hours (if using Instant Pot, select high slow cook function and increase cooking range to 7 to 8 hours). Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

nutritional information: Not available

yield: 6-8 servings (serving size: 1 bowl)

time: 1 hour 45 minutes pressure cooker

(4 hours slow cooker)

source: Multicooker Perfection from America’s Test Kitchen (page 114)

lemony herb couscous

ingredients

1 c. couscous
1 1/2 c. low-sodium chicken broth
2 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes

 

preparation

1. Rinse couscous under cold water until water runs clear.
2. In a medium saucepan over medium heat, bring broth to a boil. Add couscous, then cover with a lid and remove from heat. Let sit 10 minutes, then fluff with a fork.
3. Add oil, lemon juice, and parsley. Season with salt, pepper, and a pinch of red pepper flakes.

nutritional information: not available.

yield: 4 servings (serving size: 1 small mound)

time: 25 min

source: Delish.com

scallion noodles with ground pork

ingredients

• 2 bunches scallions
• 10 ounces dried Asian wheat noodles
• 1/3 cup grapeseed or other neutral oil
• 8 ounces ground pork
• 1/3 cup soy sauce
• 3 tablespoons white sugar
• Kosher salt
• 1 or 2 Fresno or jalapeño chilies, stemmed and sliced into thin rounds (optional)

preparation

• In a large pot, bring 4 quarts water to a boil. While the water heats, cut the scallions into 2- to 3-inch lengths, then slice lengthwise into thin strips, reserving the whites and greens separately. To the boiling water, add the noodles, then cook until tender (refer to package instructions for cooking times). Drain in a colander and rinse under cold water until cool to the touch; set aside.
• In a large skillet over medium, heat the oil until shimmering. Add the scallion whites and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add about half the scallion greens and cook, stirring occasionally, until well browned and beginning to crisp, another 5 to 8 minutes. Using tongs or a slotted spoon, transfer to a bowl and set aside.
• Add the pork to the oil remaining in the pan and cook over medium, stirring to break the meat into small pieces, until the meat is well browned and crisp, 7 to 10 minutes. Stir in the soy sauce and sugar, then bring to a simmer, scraping up any bits stuck to the pan.
• Reduce to low and add the noodles and fried scallions. Cook, tossing to combine, until the noodles are heated through, about 1 minute. Remove from the heat, then taste and season with salt. Toss in the remaining scallion greens. Divide among individual bowls and top with fresh chillies (if using).

nutritional information

n/a

yield: 4 servings (serving size: 1/cup beef and 2/3 cup rice)

time: about 35 minutes

source: Milk Street

hibachi-style sesame ginger zucchini

ingredients

• 3 large zucchini
• 1 tablespoon sesame oil
• 1 tablespoon ginger
• 2 tablespoons soy sauce
• Garnish: Sesame seeds, cilantro

preparation

1. For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks.  I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was.  Mine were big, so for most, I’m thinking you’d probably quarter them.
2. Whisk together the ginger and the soy sauce and set aside.
3. Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil.  Add the zucchini in a nice, even layer.  DON’T stir.  Seriously, just leave it be.  This is the most important step.  Letting it sit lets it get the nice char.  Otherwise, things can get mushy.
4. After about 3-4 minutes, give the zucchini one nice toss.  Again, let it sit.  For another three minutes or so.
5. Time to toss it again.  You’ll see some nice caramelization now. Reduce the heat a tad and pour in the sauce.  Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes.  You can give it a toss once or twice, but not so much that the zucchini breaks apart.
6. Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.

nutritional information

Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)

yield: 4 servings (serving size: n/a)

time: about 20 minutes

source: Forks and Folly

garlicky sautéed mushrooms

ingredients

• 1 pound wild or cultivated mushrooms
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 teaspoons minced garlic
• 1 tablespoon chopped parsley
• Coarse sea salt, preferably fleur de sel

preparation

1. Trim stems off cleaned mushrooms and cut caps into bite-size pieces. Very small mushrooms can be left whole.
2. Set a 10- to 12-in. frying pan over high heat. When hot, add olive oil, swirl to coat bottom, and add mushrooms. Sprinkle with salt and cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown.
3. Add garlic and cook, stirring, 2 to 3 minutes. Remove from heat; stir in parsley. Serve on a platter and season with sea salt.

nutritional information

Calories: 59; Fat: 4.5g (sat 0.6g); Protein: 1.8g; Cholesterol: 0mg; Sodium: 96mg; Fiber: 0.9g; Carbohydrates: 3.8g (n/a sugars)

yield: 4-6 servings (serving size: n/a)

time: about 30 minutes

source: My Recipes

shishito peppers with soy ginger sauce

ingredients

• 2 tsp sesame oil divided
• 1 lb shishito peppers
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp fresh ginger grated
• 1/4 cup panko breadcrumbs (optional)

preparation

1. Add 1 tsp sesame oil to a large skillet or wok on the stove over medium-high heat. Add the shishito peppers and sauté for 10 minutes.
2. Whisk the remaining 1 tsp sesame oil, soy sauce, honey, lime juice and ginger together in a small bowl to form the sauce.
3. After the shishitos have sautéed for 10 minutes, pour the sauce over the shishito peppers.
4. Reduce the heat to medium and continue to cook for 7-10 minutes or until peppers are tender and blistering on the outside.
5. Optional toasted panko topping:
   1. Add panko breadcrumbs to a small skillet over medium-high heat. Allow to toast in the skillet for 5 minutes.
   2. Sprinkle the breadcrumbs on top of the shishito peppers and serve.

nutritional information

Calories: 68; Fat: n/a (sat n/a); Protein: n/a; Cholesterol: n/a; Sodium: n/a; Fiber: n/a; Carbohydrates: n/a (n/a sugars)

yield: 4 servings (serving size: n/a)

time: about 20 minutes

source: WhitneyBond.com

instant pot honey garlic chicken

ingredients

• 1/3 cup honey
• 4 cloves garlic, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup no salt ketchup
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sesame seed oil
• 4 to 6 bone-in, skinless chicken thighs
• salt and fresh ground pepper, to taste
• 1/2 tablespoon toasted sesame seeds, for garnish
• sliced green onions, for garnish

preparation

1. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
2. Heat the Instant Pot in sauté mode.
3. Add sesame oil to the pot.
4. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
5. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
6. Cook in poultry mode for 20 minutes.
7. Turn off the pot and allow it to release the pressure, about 5 minutes.
8. Transfer chicken to a serving plate and spoon the sauce over the chicken.
9. Garnish with toasted sesame seeds and green onions.

nutritional information

Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)

yield: 4 servings (serving size: 2 thighs)

time: about 25 minutes

source: Diethood

korean beef and rice

ingredients

• 1 pound lean ground beef (90% lean)
• 3 garlic cloves, minced
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 2-2/3 cups hot cooked brown rice
• 3 green onions, thinly sliced

preparation

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
• Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

nutritional information

Calories: 413; Fat: 13g (sat 4g); Protein: 27g; Cholesterol: 71mg; Sodium: 647mg; Fiber: 3g; Carbohydrates: 46g (14g sugars)

yield: 4 servings (serving size: 1/cup beef and 2/3 cup rice)

time: about 15 minutes

source: Taste of Home

baked garlic lime rockfish

ingredients

• 2 fillets of rock fish (use any fish you want)
• celery salt
• pepper
• paprika
• juice of one lime
• 2 tbsp. olive oil
• one green onion, sliced, both green and white parts
• 2 garlic cloves, minced

preparation

Preheat oven to 375 degrees. Rinse and pat fish dry. Sprinkle well with salt, pepper and paprika. You should be able to see the seasonings on the fish. Place in oven-proof dish. Drizzle with olive oil and lime juice. Sprinkle with green onion and garlic. Bake for 30 minutes or until fish flakes at the touch of a fork.

nutritional information: Not available

yield: 2 servings (serving size: 1 filet)

time: about 35 minutes

source: 40 Knot Seafood

linguine with clam sauce

ingredients

• 1 pound linguine
• 1/2 cup plus 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 18 littleneck or chowder clams
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh Italian, flat leafed parsley

preparation

1. IF YOU HAVEN’T RINSED YOUR CLAMS, DO IT NOW. It will take about a half hour if done haphazardly, a couple of hours if done conscientiously. If you like gritty clams, by all means skip this step.

2. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.

3. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

NOTE: We like to pick out the clams from the sauce and into a bowl, mix the pasta with the sauce, plate the pasta, and then arrange the clams decoratively over the pasta. It looks better, and it prevents fights over who got too many or not enough clams in their serving.

 

nutritional information: Not available

yield: 4 servings (serving size: 1 bowl)

time: about 25 minutes

source: Stanley Tucci via epicurious.com