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Get your Mojo on!

Garlic, red-pepper flakes, and citrus give this Cuban mojo a little kick. Adding molasses to the marinade gives the pork a rich bronze hue and adds wonderful flavor to the tenderloin. This can also be made with chicken thighs. Wedges of orange and pineapple make for a colorful presentation. Marinate the pork overnight for maximum flavor. Serve with polenta or rice and beans for a complete meal.

Serves 6 to 8  

Marinade
2 tablespoons olive oil, more for grill
4 cloves garlic, minced
1/2 teaspoon red-pepper flakes
¼ cup chopped fresh mint
1 tablespoon fresh oregano, chopped or 1 ½ teaspoons dried oregano
¼ cup orange juice
1 tablespoon lime juice (about 1 lime)
2 tablespoons molasses (preferably dark)

2 pork tenderloins (about 2 pounds total), cut into 1 ½ -inch cubes *

1 large orange, preferably seedless, cut into 16 wedges
½ fresh pineapple cut into large chunks or 1 ½ cups canned or frozen pineapple chunks
Salt and freshly ground pepper, to taste
Extra orange wedges and pineapple chunks for garnish

In a zip-lock bag, combine oil, garlic, red-pepper flakes, mint, oregano, orange juice, lime juice, and molasses. Seal the bag and shake the ingredients to blend. Add the pork and toss with the marinade. Refrigerate at least 2 hours or up to 12 hours.

Heat a grill to medium heat (about 375 degrees). Clean and lightly oil hot grill. Thread pork, orange, and pineapple chunks onto skewers, reserving leftover marinade. Season with salt and pepper. Grill kebabs (with the cover closed) 3 to 5 minutes per side for medium. Keep an eye on the kebabs so they don’t burn.

Heat the reserved marinade to a boil. Drizzle over kebabs or pass with the kebabs, if desired. Garnish platter with extra orange and pineapple.

*Cut the pork tenderloin into 2-inch slices and cut each slice in half to make cubes.

 

Recipe from Beth Hillson

This healthy, flavorful gluten free meal will be a hit with your family as it’s been with mine.  The recipe is made with cooked millet, a nutrient-dense gluten-free grain that is high in fiber and protein.  It adds a nutty, wholesome taste to this recipe, but you can pick another gluten-free grain if you wish. Quinoa, sorghum or brown rice will work.  Store leftover cooked grain in the freezer.

Serves 4 to 6  

6 bell peppers, any color
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, chopped
¾ pound lean ground turkey
Salt and freshly ground black pepper
Turkey Millet Stuffed Peppers¼ teaspoon red pepper flakes
1, 15-ounce can petit diced tomatoes, drained
4 ounces baby spinach
4 large crimini mushrooms, coarsely chopped (about ½ cup)
1 cup cooked millet, whole grain sorghum or brown rice
¼ cup grated Parmesan cheese plus 2 tablespoons for topping
Vegetable broth 

Preheat the oven to 400 degrees F. 

Cut the tops off the peppers. Remove and discard the stems, chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Cut a thin slice from the bottom of the peppers so they stay upright in the pan.  Place the peppers cut-side up in a baking dish just large enough to hold them.Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent.  Add the turkey and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.

Drain any liquid that accumulates as the turkey cooks.  Season with salt and pepper and red pepper flakes.  Transfer to a medium bowl.

Wipe out the skillet and add the remaining tablespoon of olive oil.  Add the spinach and mushrooms and cook until spinach begins to wilt.  Combine with turkey mixture.  Fold in millet and ¼ cup Parmesan cheese.   

Add additional salt and pepper as needed. 

Fill the peppers with the turkey and millet mixture and top each with a sprinkle of the remaining cheese. Pour a small amount of vegetable stock into the bottom of the baking dish. Cover the dish with foil and bake for 30 minutes. Uncover and bake until the peppers are soft about another 15 minutes.