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Alejandra Schrader Recipes

Posted on Mar 26, 2014 10:45am

Alejandra Schrader showed the ladies how to make a delicious but simple slow cooker meal that is full of flavor.


Shredded Pork Jicama Roll-Ups with Avocado Sauce


Ingredients 

For Carnitas

  • 3 lbs. pork shoulder, cut in approx. 2” cubes

  • ½ tsp. coriander

  • ½ tsp. paprika

  • 2 tsp. ancho chili powder

  • 2 tsp. cumin powder

  • 2 tbsp. olive oil

  • Coarse sea salt

  • Freshly ground pepper

  • 2 tbsp. coconut oil or grapeseed oil

  • 3 stalks celery, chopped

  • 2 medium carrots, peeled, chopped

  • 1 medium onion, chopped

  • 2 garlic cloves, chopped

  • 1 roma tomato, chopped

  • 2 bay leafs

  • 2 cups chicken broth (4 cups if using a pressure cooker)

For Roll-Ups and Sauce

  • 2 large avocados, roughly chopped

  • 2 small tomatillos, roughly chopped

  • 2 tbsp. shallots

  • ¼ cup freshly squeezed lemon juice

  • 1 large jicama, peeled, sliced thinly*

  • Lime wedges

  • 1 cup diced tomatoes

* Make sure to submerge jicama slices in water until ready to use.


Special Equipment

Slow cooker or Pressure cooker (I use the 8L capacity)


Preparation

In a large bowl, whisk together coriander, paprika, ancho chili, cumin, salt, ground pepper, and olive oil. Add pork cubes and toss to coat; let marinade with seasonings for a few minutes.


Heat oil in a sauté pan over medium-high heat. When it starts to smoke, use tongs to add pork and sear on each side until brown. Add the meat to the slow cooker and stir in celery, carrots, onion, garlic, tomato, and bay leaves. Add broth. Cover the slow cooker and cook on medium setting for 6-8 hours.


For a pressure cooker: Cover and lock; once it begins to steam (or button comes up), set heat to medium-low and cook for 1 hour and 15 minutes. When time is up, release steam and open pressure cooker. 


The pork should be tender and shred with a fork. Using a slotted spoon, remove and discard any large pieces of fat sitting on top of the stew. Transfer the stew to a bowl and set aside, skimming with a slotted spoon as necessary. Finish breaking apart and shredding the pork to the desired consistency.


For Roll-Ups and Sauce


In a blender, mix avocados, tomatillos, shallots, and lemon juice. Add 2 tbsp. of water and blend on high. Add additional water, by the tablespoon, if necessary, until the sauce has reached the desired consistency.


Using jicama slices, roll up about 1/3 cup of carnitas on each, secure with a toothpick, and place over avocado sauce on each plate. Top with fresh tomatoes and serve with lime wedges.


Tips:

  • This dish can be made with the protein of your choice. Shred your leftover chicken or slice your leftover steak and make these fun jicama roll-ups!

  • Spices lend amazing flavor to our food but are also known for their health benefits—like providing us with antioxidants or having disease fighting properties. Cumin, ancho, and paprika are some of my favorites!

  • Jicama is a great substitute for taco shells and flour tortillas and also helps us stay away from carbs. Jicama is crunchy like a water chestnut and can be eaten raw or cooked!

  • I love using pressure cookers at home. They cut your time by half, if not more, and they are safe and convenient.

  • Use a mandolin to make the thinnest jicama slices. I love using mandolins to make homemade sweet potato chips and evenly slice my salad vegetables like radishes and cucumbers.


Warm Bulgur Wheat Salad with Grilled Eggplant


Ingredients

  • Olive oil

  • Coarse sea salt

  • Freshly ground pepper

  • 1 cup bulgur wheat

  • 2 cups vegetable broth

  • ¾ cup white onions, chopped

  • 1 garlic clove, minced

  • ¾ cup red bell pepper, chopped

  • 1 tsp. cumin powder

  • 2 tbsp. lemon juice, freshly squeezed

  • 1 cup fresh tomatoes, peeled, seeded, chopped

  • 3 tbsp. flat leaf parsley, finely chopped, divided

  • 1 tsp. smoked paprika

  • 1 large eggplant, cut in ½-inch slices

  • ¼ cup toasted pine nuts


Preparation

For Salad

In a medium saucepan, bring broth to a boil over medium high-heat. Add bulgur, 1 tsp. of salt, and drizzle lightly with olive oil. Stir, cover with lid, and reduce heat to low. Simmer for approximately 20 minutes or until all liquid is absorbed. Remove from heat and allow to cool.


Heat 1 tbsp. of olive oil over medium-high heat; add onions and sauté until translucent, then add garlic and sauté for 1 minute.  Add bell pepper, cumin powder, and season with sea salt and pepper. Cook for 3-4 minutes, remove from heat, and set aside.


In a small bowl, whisk lemon juice with 3 tbsp. of olive oil; season with sea salt and pepper.


Using a fork, fluff bulgur wheat into a large bowl; add cooked onion mixture, tomatoes, 2 tbsp. parsley, and lemon juice-olive oil dressing. Stir all ingredients together, cover, and set aside.


For Grilled Eggplant

In a small bowl, whisk smoked paprika with ¼ cup of olive oil, sea salt and pepper. Lay eggplant on baking tray and brush both sides of each slice with seasoned oil.


Grill eggplant rounds on high for 2-3 minutes on each side.


Plating

Serve eggplant slices over warm bulgur salad. Drizzle with olive oil and fresh lemon juice; top with toasted pine nuts and remaining flat leaf parsley.


Brandy-Infused Grilled Peaches with Lemon Mascarpone

Yield: 6 servings


Ingredients

  • 2 tbsp. honey

  • ½ cup brandy, lukewarm

  • Pinch of sea salt

  • 3 large peaches, halved and pitted

  • 8-oz mascarpone cheese

  • 1 tbsp. freshly squeezed lemon juice

  • ½ tsp. lemon zest

  • Balsamic glaze (substitute for melted dark chocolate, if desired)


Preparation

Dissolve honey in brandy and whisk in salt. Place peaches in large re-sealable plastic bag; pour brandy mix in bag, making sure to coat on all sides. Let marinade for 10 minutes.


In the meantime, whisk together mascarpone cheese, lemon juice, and lemon zest. Set aside.


Heat up grill pan over high heat and brush surface with coconut oil. Grill peaches facing down for a 2-3 minutes. Transfer to a platter, face up.


Top peaches with lemon mascarpone cheese and drizzle with balsamic glaze.

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