Prepare a fiesta with side dishes inspired by the Latin kitchen for a lively alternative to your typical celebrations. Recipes that draw on regional ingredients, such as chile peppers, cilantro, …
Prepare a fiesta with side dishes inspired by the Latin kitchen for a lively alternative to your typical celebrations. Recipes that draw on regional ingredients, such as chile peppers, cilantro, yucca and quinoa, are a delicious way to amp up flavor and bring Latin American style to your holiday season spreads.
“These recipes are a change of pace to more traditional holiday menus and are also good for you, with an average of only 125 calories per serving,” said Manuel Villacorta, an award-winning registered dietitian who developed CanolaInfo’s recipe collection, as reported by Family Features. “The dishes have all the Latin flavors I love plus an extra measure of nutrition, thanks to canola oil, which has a neutral taste to let other ingredients shine, and also contains the least saturated fat of all common vegetable oils.”
Here are two suggestions:
Green Bean Saltado
2 Tablespoons canola oil
8 ounces green beans, ends trimmed
2 medium red onions, cut into strips
1 clove garlic, minced
1 Tablespoon ají amarillo (or mild chili) paste
2 Tablespoons balsamic vinegar
3 Tablespoons low-sodium soy sauce
2 teaspoons cumin
2 tomatoes, seeded, sliced into narrow strips
1/2 cup chopped cilantro
In large sauté pan or wok, heat canola oil over medium-high heat. Add green beans and cook 5 minutes.
Add onion, garlic, chili paste, vinegar, soy sauce and cumin. Stir to combine. Cook 3-5 minutes or until onions are fragrant but still hold their shape.
Add tomatoes and cook 1-2 minutes. Remove pan from heat and add cilantro. Stir to combine. Serve warm.
Roasted Winter Veggies and Tri-Color Potatoes
1 1/2 pounds tri-color potatoes, quartered
1 pound Brussels sprouts, cut in half
1 large red bell pepper, coarsely chopped
1 medium red onion, coarsely chopped
2 medium zucchini, cut lengthwise and sliced
2 medium carrots, sliced
1/4 cup chopped rosemary
1/3 cup canola oil
2 teaspoons salt
1 teaspoon garlic powder
Heat oven to 400 degrees F.
Place vegetables in a large roasting pan. Add rosemary, oil, salt and garlic powder, and stir to combine. Cook about 40 minutes or until vegetables are tender.