Grilled Chicken With Green Chile
Marinate meats to make them tender without adding
a lot of fat.
4 skinless, boneless chicken breasts
1/4 cup olive oil
juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalape€o peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 cup low fat sour cream
Combine the oil, juice from one lime, oregano, and black pepper
in a shallow glass baking dish. Stir. Place the chicken breasts
in the baking dish and turn to coat each side. Cover the dish and
refrigerate overnight. Turn the chicken periodically to marinate
chicken on both sides. Put water, tomatillos, and onion into a saucepan.
Bring to a gentle boil and cook uncovered for 10 minutes or until
the tomatillos are tender. In a blender, place the cooked onion,
tomatillos, and any remaining water. Add the garlic, peppers, cilantro,
salt, and the remaining lime juice. Blend until all the ingredients
are smooth. Place the sauce in a bowl and refrigerate. Place the
chicken breasts on a hot grill and cook until done. Place the chicken
on a serving platter. Spoon a tablespoon of low fat sour cream over
each chicken breast. Pour the sauce over the sour cream.
Only a small amount of oil is needed to saute
2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro
1 can (15 ounce) stewed tomatoes
2 ounces tomato paste
1 can (1 lb. 13 ounce) hominy
In a large pot, heat oil. Saute beef. Add onion, garlic, salt, pepper,
cilantro, and enough water to cover the meat. Cover pot and cook
over low heat until meat is tender. Add tomatoes and tomato paste.
Continue cooking for about 20 minutes. Add hominy and continue cooking
another 15 minutes, stirring occasionally, over low heat. If too
thick, add water for desired consistency. Option: Skinless, boneless
chicken breasts may be used instead of beef cubes.
Caribbean Pink Beans
Make beans without lard or other fat.
1 pound pink beans
10 cups water
2 medium plantains, finely chopped
1 large tomato, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
Rinse and pick through the beans. Put the beans in a large pot and
add 10 cups of water. Place the pot in the refrigerator and allow
the beans to soak overnight. Cook the beans until they are soft.
Add more water as needed while the beans are cooking. Add the plantains,
tomato, pepper, onion, garlic, and salt. Continue cooking at low
heat until the plantains are soft.