Southwestern Skirt Steak

Name: Southwestern Skirt Steak
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 2
Cuisine: American
Ingredients: 1/3 cup orange juice; 2 tablespoons snipped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 clove garlic, minced; 8 ounces beef skirt steak or flank steak

September 18, 2020 BeckieLeave a comment

Southwestern Skirt Steak

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September 18, 2020

by Beckie

Cuisine American

Category Grilling Steak

Persons

Serving Size

4 ounce steak

Prep Time

75 minutes

Cook Time

10 minutes

Total Time

85 minutes

Rate this recipe

0 ratings

Ingredients

1/3 cup orange juice
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
8 ounces beef skirt steak or flank steak

Instructions

In a large resealable plastic bag set in a shallow baking dish, combine orange juice, cilantro, lime juice, cumin, salt, pepper, and garlic. Trim fat from steak and discard. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Add steak to orange juice mixture. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Drain steak, discarding marinade.
For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. For skirt steak, allow 8 to 10 minutes. For flank steak, allow 10 to 12 minutes for medium-rare doneness (145°F) or 12 to 14 minutes for medium doneness (160°F)
For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
To serve, thinly slice steak across the grain.

Notes

Prep time includes minimum 1 hour of marinating time.

Recipe and photograph are the property of eatingwell.com

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4 ounce steak
Calories		250.7 kcal
% Daily Value*
Total Fat 14.84 g		22.8%
	Saturated Fat 5.74 g	28.7%
	Trans Fat 0.78 g
Cholesterol 73.71 mg		24.6%
Sodium 367.65 mg		15.3%
Total Carbohydrate 6.78 g		2.3%
	Dietary Fiber 0.39 g	1.6%
	Sugars 3.78 g
Protein 23.44 g

Vitamin A 1.46 %		Vitamin C 29.01 %
Calcium 2.81 %		Iron 15.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

beef skirt steak,

cumin,

fresh cilantro,

garlic,

orange juice

https://beckieskitchen.com/recipes/southwestern-skirt-steak/

Tahini Dressing

March 5, 2020April 11, 2020 BeckieLeave a comment

Tahini Dressing

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March 5, 2020

by Beckie

Cuisine Eastern Mediterranean, Middle East, Asian

Category Salad Dressings

Persons

Serving Size

Prep Time

10 minutes

Cook Time

0 minute

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

Tahini Dressing

1 garlic clove
1 teaspoon salt
1 cup tahini
1/2 cup water
1/2 cup freshly squeezed lemon juice
To garnish: -- paprika or cumin

Instructions

Use a mortar and pestle or small food processor to make the garlic and salt into a paste. Add the tahini; the mixture will be very thick. Add the water, followed by the lemon juice. If the mixture is thicker than you'd like, add more water.
Check for salt and serve, topped with a little paprika or cumin.
Makes about 2 cups (8 one-quarter cup servings)

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat

Amount Per Serving: 8
Calories		182.41 kcal
% Daily Value*
Total Fat 16.17 g		24.9%
	Saturated Fat 2.27 g	11.4%
	Trans Fat
Cholesterol		0
Sodium 140.55 mg		5.9%
Total Carbohydrate 7.53 g		2.5%
	Dietary Fiber 2.84 g	11.4%
	Sugars 0.54 g
Protein 5.18 g

Vitamin A 0.1 %		Vitamin C 6.69 %
Calcium 12.99 %		Iron 15.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cumin,

garlic clove,

lemon juice,

paprika,

tahini

https://beckieskitchen.com/recipes/tahini-dressing/

Green Split Pea Curry Soup

January 4, 2018May 31, 2020 BeckieLeave a comment

Green Split Pea Curry Soup

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January 4, 2018

by Beckie

Cuisine American

Category Slow Cooker Soups

Persons

Prep Time

20 minutes

Cook Time

240 minutes

Total Time

260 minutes

Rate this recipe

0 ratings

Ingredients

Green Split Pea Curry Soup

4 cups (2 lb) green split peas, dried
3 cups onions, diced
3 cups carrots, diced
2 cups celery, diced
6 cloves garlic, crushed or minced
1 tablespoon ginger, ground
2 tablespoons cumin, ground
2 tablespoons coriander, ground
2 teaspoons cardamom, ground
2 teaspoons turmeric, ground
2 tablespoons lemon juice
cayenne pepper, pinch, to taste (optional)
12 cups water

Instructions

Set slow cooker to “high.” Preheat 12 cups of water to boiling and add to slow cooker with cover.
While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.
Wash and peel the onions and carrots. Dice and place in a microwaveable dish with cover. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables. Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker.
Add all the seasonings and the lemon juice to the slow cooker and mix well. Add more hot water, if necessary. Cover and leave on “high” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.
The slow cooker may be left on “low” setting if you will be away during the day. Make sure that there is enough water in cooker before you leave.
When split peas are soft, turn slow cooker off.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		309.28 kcal
% Daily Value*
Total Fat 1.44 g		2.2%
	Saturated Fat 0.2 g	1%
	Trans Fat 0.0 g
Cholesterol		0
Sodium 59.44 mg		2.5%
Total Carbohydrate 57.55 g		19.2%
	Dietary Fiber 21.79 g	87.2%
	Sugars 9.54 g
Protein 19.33 g

Vitamin A 29.37 %		Vitamin C 9.29 %
Calcium 8.13 %		Iron 27.8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cardamom,

crockpot,

cumin,

dried green split peas,

turmeric

https://beckieskitchen.com/recipes/green-split-pea-curry-soup/

Chili Rubbed Pork Chops

December 21, 2017December 20, 2019 BeckieLeave a comment

Chili Rubbed Pork Chops

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December 21, 2017

by Beckie

Cuisine American

Category Main Dishes Pork Chops

Persons

Serving Size

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Chili Rubbed Pork Chops

1 1/2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
20 oz lean boneless pork chop, four 1/2 inch thick chops

Instructions

Preheat broiler and coat broiler pan with cooking spray.
In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms. Rub paste onto both sides of each pork chop, place on prepared pan and broil or barbecue 4 minutes on each side until inside is no longer pink.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		265.5 kcal
% Daily Value*
Total Fat 12.48 g		19.2%
	Saturated Fat 2.36 g	11.8%
	Trans Fat 0.07 g
Cholesterol 90.72 mg		30.2%
Sodium 238.79 mg		9.9%
Total Carbohydrate 6.4 g		2.1%
	Dietary Fiber 1.22 g	4.9%
	Sugars 3.31 g
Protein 30.97 g

Vitamin A 5.38 %		Vitamin C 1.35 %
Calcium 4.12 %		Iron 13.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

broil,

brown sugar,

chili powder,

cumin,

pork chops

https://beckieskitchen.com/recipes/chili-rubbed-pork-chops/

Recipe Source: Unknown
Picture Source: Dinner with George

Pork with Chile Sauce

March 19, 2016August 12, 2020 BeckieLeave a comment

Pork with Chile Sauce

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March 19, 2016

by Beckie

Cuisine Mexican, American

Category Main Dishes Pork Roast

Persons

Prep Time

10 minutes

Cook Time

160 minutes

Total Time

170 minutes

Rate this recipe

0 ratings

Ingredients

2 pounds boneless pork
4-5 cups water or vegetable broth
1/2 cup lard (oil can be substituted with different results)
3-4 dried ancho chiles (or other similar chile)
1/2 of an onion
1/2 teaspoon cumin
1 tablespoon oregano
3 cloves of garlic
1 teaspoon salt

Instructions

In a large pot, simmer the pork in the water or broth, covered, for 2 hours.
During the last 20 minutes of cooking time, ladle out enough liquid to cover the dried chiles in a bowl. Let the chiles soak in the liquid until they are soft then remove the stems and seeds.
When the pork is done simmering, drain off the liquid, but reserve 1 cup. Pull the pork into bite-sized chunks.
Heat lard in a large pan until melted. Fry the pork in the lard until browned. Remove the pork and set aside. Then cook the onions in the lard until translucent. Remove them from the pan and set aside to cool.
In a blender, add the chiles, onions, spices and reserved liquid. Blend until smooth. Drain most of the lard from the pan and put the pork into the pan with the blended chile sauce and simmer for 10 minutes to thicken the sauce and bring the flavors together.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		664.45 kcal
% Daily Value*
Total Fat 45.95 g		70.7%
	Saturated Fat 13.83 g	69.2%
	Trans Fat 0.11 g
Cholesterol 169.49 mg		56.5%
Sodium 736.43 mg		30.7%
Total Carbohydrate 10.87 g		3.6%
	Dietary Fiber 3.98 g	15.9%
	Sugars 0.86 g
Protein 50.67 g

Vitamin A 18.47 %		Vitamin C 3.22 %
Calcium 5.73 %		Iron 18.95 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

ancho chiles,

cumin,

garlic,

onions,

oregano,

pork roast

https://beckieskitchen.com/recipes/pork-with-chile-sauce/

Cajun Spiced Pork Chops

March 14, 2016August 14, 2020 BeckieLeave a comment

Cajun Spiced Pork Chops

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March 14, 2016

by Beckie

Cuisine Cajun

Category Main Dishes Pork Chops

Persons

Serving Size

1 each

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed dried sage leaves
1/2 teaspoon garlic salt
1 1/2 teaspoons extra-virgin olive oil
4 center cut pork chops

Instructions

Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145°F (63 °C).
Serving Size: 4

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		358.82 kcal
% Daily Value*
Total Fat 19.85 g		30.5%
	Saturated Fat 6.22 g	31.1%
	Trans Fat 0.18 g
Cholesterol 137.31 mg		45.8%
Sodium 110.68 mg		4.6%
Total Carbohydrate 1.07 g		0.4%
	Dietary Fiber 0.43 g	1.7%
	Sugars 0.1 g
Protein 41.47 g

Vitamin A 2.59 %		Vitamin C 0.26 %
Calcium 4.49 %		Iron 9.17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cayenne pepper,

cumin,

dried sage leaves,

garlic salt,

paprika,

pork chops

https://beckieskitchen.com/recipes/cajun-spiced-pork-chops/

South Asian Spice Rub

September 15, 2015September 7, 2020 Beckie1 Comment

South Asian Spice Rub

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September 15, 2015

by Beckie

Cuisine Asian

Category Mixes and Spices

Persons

Prep Time

5 minutes

Cook Time

0 minute

Total Time

5 minutes

Rate this recipe

0 ratings

Ingredients

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/2 teaspoon ground cardamon

Instructions

Combine coriander, cumin, allspice, turmeric, garlic powder, and cardamom in a small bowl. Mix well to combine.
Store in airtight container in cool dark place for up to a year

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		40.97 kcal
% Daily Value*
Total Fat 1.14 g		1.8%
	Saturated Fat 0.17 g	0.9%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 8.47 mg		0.4%
Total Carbohydrate 8.24 g		2.7%
	Dietary Fiber 2.63 g	10.5%
	Sugars 0.22 g
Protein 1.62 g

Vitamin A 0.21 %		Vitamin C 1.73 %
Calcium 5.62 %		Iron 21.04 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

allspice,

cardamom,

corriander,

cumin,

garlic powder,

turmeric

https://beckieskitchen.com/recipes/south-asian-spice-rub/

Black Bean Hummus

September 7, 2015October 2, 2020 BeckieLeave a comment

Black Bean Hummus

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September 7, 2015

by Beckie

Cuisine MidEastern

Category Appetizers and Snacks Dips and Spreads

Persons

Prep Time

10 minutes

Cook Time

0 minute

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

2 (15 ounce) cans black beans, drained
1 teaspoon tahini
2 tablespoons olive oil, or to taste
2 teaspoons lemon juice
6 garlic clove, sliced
salt and pepper to taste
1 teaspoon ground cumin

Instructions

Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		54.31 kcal
% Daily Value*
Total Fat 1.64 g		2.5%
	Saturated Fat 0.24 g	1.2%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 106.45 mg		4.4%
Total Carbohydrate 7.56 g		2.5%
	Dietary Fiber 3.02 g	12.1%
	Sugars 0.12 g
Protein 2.7 g

Vitamin A 0.01 %		Vitamin C 1.82 %
Calcium 1.92 %		Iron 5.21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

black beans,

cumin,

garlic,

tahini

https://beckieskitchen.com/recipes/black-bean-hummus/

Cajun Back Ribs

July 19, 2014May 22, 2020 BeckieLeave a comment

Cajun Back Ribs

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July 19, 2014

by Beckie

Cuisine Cajun

Category Grilling Ribs

Persons

Prep Time

5 minutes

Cook Time

90 minutes

Total Time

95 minutes

Rate this recipe

0 ratings

Ingredients

Cajun Back Ribs

4 lb pork back ribs
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Instructions

Combine all seasoning and mix well. Dust all surfaces of ribs with marinade sauce.
Prepare medium hot coals and place in covered grill.
Grill ribs over indirect heat for 1-1/2 hours. Turn every 15 minutes until done.
Yield: 4 Servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		1043.49 kcal
% Daily Value*
Total Fat 74.93 g		115.3%
	Saturated Fat 26.4 g	132%
	Trans Fat 0.64 g
Cholesterol 312.98 mg		104.3%
Sodium 690.94 mg		28.8%
Total Carbohydrate 5.48 g		1.8%
	Dietary Fiber 2.46 g	9.8%
	Sugars 0.64 g
Protein 87.8 g

Vitamin A 18.18 %		Vitamin C 1.1 %
Calcium 16.78 %		Iron 28.65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cayenne pepper,

cumin,

garlic powder,

oregano,

pork back ribs,

thyme

https://beckieskitchen.com/recipes/cajun-back-ribs/

Asian Grilled Pork Tenderloin with Pineapple

June 12, 2014April 21, 2020 BeckieLeave a comment

Asian Grilled Pork Tenderloin with Pineapple

Save to BigOven

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June 12, 2014

by Beckie

Cuisine Asian

Category Grilling Pork Tenderloin

Persons

Serving Size

Prep Time

70 minutes

Cook Time

25 minutes

Total Time

95 minutes

Rate this recipe

0 ratings

Ingredients

Asian Grilled Pork Tenderloin with Pineapple

2 pork tenderloins (12-16 oz. each)
Marinade
1 can (6-oz.) pineapple juice (3/4 cup)
3 tablespoons soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups peeled and cubed fresh pineapple (1-inch pieces)
6 to 8 wooden or metal skewers

Instructions

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160°F.
Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.
Serves 6 to 8.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

Amount Per Serving: 8
Calories		156.0 kcal
% Daily Value*
Total Fat 3.57 g		5.5%
	Saturated Fat 1.14 g	5.7%
	Trans Fat 0.03 g
Cholesterol 61.27 mg		20.4%
Sodium 405.28 mg		16.9%
Total Carbohydrate 10.07 g		3.4%
	Dietary Fiber 0.93 g	3.7%
	Sugars 6.5 g
Protein 20.53 g

Vitamin A 0.72 %		Vitamin C 25.36 %
Calcium 2.43 %		Iron 8.25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

chili powder,

cumin,

fresh pineapple,

ginger,

pineapple juice,

soy sauce

https://beckieskitchen.com/recipes/asian-grilled-pork-tenderloin-with-pineapple/

Southwestern Skirt Steak

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