Monday, March 18, 2019

#Lunch - Round Four

It's a good thing I'm not a professional blogger, because I'd never be able to make a living at it! I'm so far behind at posting the lunches shown on my #lunch challenge to my self on Instagram! But it doesn't really matter - it's all just for fun - right? Anyway - here's round four. Happy lunching!

Antipasto Salad

The possibilities of ingredients in the salad are endless. Here is what I included in the photo above: old school iceberg lettuce, tomatoes, cucumbers, kalamata olives, pepperoncini, salami, pastrami, ham and provolone cheese. 

The real star of the show is the dressing; whisk together 1/2 cup good olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.  

Cuban Spiced Pork, Beans & Rice and Fried Plantains 

I used the recipes here to make the meat and beans & rice. Too late, I discovered all I had in the pantry were white beans - so I had to sub them out for black ones! It still tasted great. As for the meat, I used a pork loin; I ditched the orange juice from the marinade in the recipe link above. I grilled it over medium heat about 20 minutes a side. It could also be baked at 400 degrees Fahrenheit for 20 minutes. Either way, it should reach an internal temperature of 145 degrees. 

For the plantains:
Peel and slice a very ripe plantain.
Fry in oil over medium heat until brown on both sides,
Remove from pan and dip each slice in cold salted water.
Remove from water and using a fork, gently press down on each piece.
Return to pan and fry a second time, until each side is very brown.
Remove from pan and drain on paper towels.

Mango Curry - serves at least two

Saute in 2 tablespoons of vegetable or coconut oil:
1 sliced white or yellow onion
red, yellow and green bell pepper slices - enough to equal one pepper
A bunch of chopped cilantro, including stems
1 small green chili like a Serrano or jalapeno
1 thumb sized piece of ginger, diced

Saute an additional 30 seconds:
1 clove garlic put through press
2 tablespoons red curry paste, such as Thai Kitchen brand

1 (15 oz.) can coconut milk
1 cup washed and snapped green beans
When green beans are tender add:
1 peeled and cubed ripe mango

Over hot cooked rice or rice noodles
Add cooked shrimp or chicken if desired

Roast Chicken

 Use a fairly good sized chicken - like around 3 pounds or over

The easy way: sprinkle the chicken all over with garlic salt and lemon pepper. Roast in a pan or baking sheet with sides at 350 degrees Fahrenheit for one hour and 30 minutes.

The just a little bit harder way: Mix together 2 tablespoons orange juice, 1 tablespoons olive oil, 1 teaspoon oregano,1 teaspoon Kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon allspice, 1/2 teaspoon black pepper. and 1 garlic clove put through press. Rub all over the chicken. Place in a pan or baking sheet with sides and roast at 350 degrees Fahrenheit for 1 hour and 30 minutes. 

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