Ingredients

1 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa and lime wedges.

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Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

Ingredients

1 turkey sausage , casing removed
1/4 cup(s) (canned) sliced, mushrooms
1/2 cup(s) (frozen) sliced peppers and onion medley
1 large egg, beaten
1/4 cup(s) (shredded low-fat) Cheddar cheese

Directions

In a small skillet coated with nonstick cooking spray,

cook sausage over medium heat, breaking into small pieces.

When almost done, add mushrooms and frozen vegetables to the skillet;

cook 2 to 3 minutes, until heated through.

Pour egg into skillet and stir gently to cook through.
 
Remove from heat, sprinkle with Cheddar and cover for 2 minutes to melt cheese.

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Ingredients

1 1/2 cups dried black beans (10 1/2 ounces), soaked overnight in cold water and drained
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeño, seeded and minced
1 medium tomato, coarsely chopped
1 teaspoon dried oregano
Salt and freshly ground pepper

PORK

3/4 cup low-sodium chicken broth
1 head of garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero chile, seeded and minced
1 large serrano chile, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
Salt and freshly ground pepper
One 1-pound pork loin roast, trimmed of excess fat
Warm corn tortillas and salsa, for serving

Directions

1.  PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil.

Simmer over low heat for 1 hour, stirring occasionally.

2.  In a medium skillet, heat the vegetable oil.

Add the onion, garlic and jalapeño and cook over moderate heat until

softened, about 7 minutes.

Add to the beans, along with the tomato, oregano and enough water to cover.

Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.

3.  MEANWHILE, COOK THE PORK: Preheat the oven to 300.

In a small enameled cast-iron casserole, combine the broth

with the garlic, onion, habanero and serrano chiles,

bay leaf, cumin and » teaspoon each of salt and pepper and

bring to a simmer.

Season the pork loin with salt and pepper and add it to the casserole.

Cover with foil and bake for about 1 hour, turning the pork once, until tender.

Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.

4.  Remove the bay leaf. Shred the pork into strips and stir into the broth.

Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

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Ingredients

1 red onion, cut into 1/3-inch-thick slabs
Vegetable oil, for brushing
4 hamburger buns, split
1 1/2 pound(s) ground turkey
Salt and freshly ground pepper
4 slice(s) of smoked Gouda cheese, 4 ounces
3 tablespoon(s) Dijon mustard
2 tablespoon(s) whole-grain mustard
1 tablespoon(s) drained prepared horseradish
1 tablespoon(s) honey

————————————

Directions

Light a grill or preheat a grill pan.

Brush the onion with oil and grill until charred and softened, about 5 minutes.

Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.

Form the ground turkey into four 1-inch-thick patties and brush with oil.

Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 10 minutes.

Top with the Gouda, close the grill, and cook until the cheese is melted and the burgers are cooked through, about 1 minute longer.

Meanwhile, in a small bowl, combine the mustards, horseradish, and honey and spread on the bottom half of the buns.

Top with the burgers and onions. Close the burgers and serve right away.

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Ingredients

1 pound(s) lean ground beef
1 egg
1/2 medium onion, grated
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 cup(s) blue cheese crumbles
Cooking oil
8 onion rolls or buns

——————————-

Directions

Put the ground beef, egg (minus the shell, of course), onion, salt, pepper, and blue cheese in the mixing bowl.

Use your clean hands to squish it all together until well combined.

Form this mixture into patties 1/2 inch thick and as big around as the buns.

Put the patties on the plate as you make them. Wash your icky hands.

Pour enough cooking oil in the skillet to lightly coat the bottom (about 2 teaspoons).

Heat on medium until the oil shimmers. Put the meat patties in the pan.

Leave enough room around them so they’re not touching.

Unless you have a super-huge skillet, you will need to cook the burgers in two batches, or use two pans at the same time.

Cook the burgers 5 to 7 minutes on each side, until they are dark brown and have an internal temperature of at least 160

degrees.

Turn off the stove.

Toast the buns if you like. Dress your burger just the way you like it— use tomatoes, pickles, mustard, whatever.

——————————–

Tips & Techniques

The less expensive, pre-crumbled blue cheese holds its shape better than the softer, fancier kind. You can find it

in the dairy section of the grocery store.

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