Add Latin flair to your table

Posted 10/13/15

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, …

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Add Latin flair to your table

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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

Servings: 4

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

Servings: 10

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.

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