Fresh cranberry orange poblano pepper jam
Ingredients
- 1 12 oz. bag fresh cranberries
- 2 navel oranges juiced
- Zest 2 navel oranges
- 1/4 poblano pepper chopped
- 1/4-1/2 cup sugar to taste
- up to 1 cup water added to to juice To make one cup total liquid
Instructions
- Place the fresh cranberries into a medium sized saucepan on high heat. Add all ingredients to the pan and bring to a boil. Turn down to low heat and simmer for 15 minutes until almost all the cranberries are popped stirring occasionally. Jam will thicken as it cools. Serves 4-6 depending on size. Enjoy! *If you don't like the heat from peppers, feel free to leave it out!
Salsa Pizza
Ingredients
- 1 premade pizza homemade or your fave healthy version
- 4 oz. shredded Monterey Jack cheese
- 1 medium plum tomato sliced thin
- 1/2 medium red onion chopped finely
- 1/4 cup chopped fresh cilantro
- 1/2 lime juice fresh
- 1 tbsp. extra virgin olive oil
- 1/4 tsp red pepper flakes optional
Recipe Notes
Preheat oven to 425 degrees
Lightly brush a 12 inch pizza pan with olive oil and dust with cornmeal
Stretch the dough out by hand to within an inch of all sides or roll out with a rolling pin
Dock with a fork, taking the tines and make little holes around the dough
Bake the dough for ten minutes until just golden, remove from the oven
Saute the onions in the olive oil and cook about 3-4 minutes, adding the red pepper flakes if using and a pinch of salt. Place the cheese around the hot dough, add the sliced tomatoes and onions. Sprinkle with cilantro, salt and pepper and a squeeze of fresh lemon juice. Place back in the oven for 8-10 minutes. Check at eight.
Serves 2-4 small slices. Enjoy!
Black bean and lime-cilantro rice
Ingredients
- 1 15 oz can or 2 cups cooked black beans organic is best
- 1 cup cooked brown rice
- 1/2 juice lime
- 1-2 tbsp. cilantro
- 1/2-1 onion chopped
- 2-3 tbsps. butter or healthy oil of choice
- Salt and Pepper to taste
- Cilantro leaves as a garnich optional
Instructions
- Make the brown rice by putting two cups of water in a small sauce pan. Bring to a boil and add the rice, cilantro and lime juice. Cover and simmer low for 45 minutes. Remove from the heat. Drain the canned beans or use two cups cooked dried beans. Place 2-3 tbsp. of butter or healthy oil in a medium fry pan. Heat to medium high and add the chopped onions saute about three minutes till soft. Add the beans and cooked brown rice. Stir constantly in the pan until well incorporated and heated through. Add salt and pepper to taste Add extra cilantro leaves if desired Serves 2 Enjoy!
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