I learned long time ago that colors in your food are the way to go and the more the better. Therefore, when I see veggies such as eggplant, red cabbage, colorful bell peppers, etc., I grab them, come home and plan to make something to honor them.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $8.95 or $4.48 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
½ lb. pork tenderloin, clean, pat dry and cut in bite pieces ($2.00)
2 tbsp. each of Roasted garlic and herbs and Chimichurri Seasoning (.20)
2 to 3 tbsp. of olive oil to marinate the tenderloin and to sauté the veggies (.60)
2 crunchy celery stalks with leaves on, rinsed on chopped (.15)
1 orange pepper, rinsed, pat dry, charred in an open flame ($1.00)
3 medley small red potatoes, rinsed, cut in small bite size, briefly boiled, drain (.35)
4 red cabbage leaves added to the boiling potatoes for a short boil (.25)
4 cloves of garlic, chopped (.20)
1 med-size onion, chopped (.30)
1 frozen Sofrito cube (.25)
1 bag Brown basmati rice ($2.30)
Chopped green onions to garnish (.10)
1 avocado ($1.25)
Prep the tenderloin bites as indicated above, add the seasoning and refrigerate.
In a saucepan with water, blanch the potatoes until almost tender. Drain, set aside. (Use the same potatoes water to blanch the red cabbage leaves briefly, drain and set aside.)
In a skillet with some olive oil, add the onion, garlic, celery, Sautee for a short time, then add the drained potatoes. Stir well until golden brown.
Carefully, char the yellow pepper as indicated above, peel the black skin, cut in half and clear all the seeds.
Meanwhile, remove the potatoes mix from the skillet, add the pork tenderloin bites in their own marinate oil and sauté until golden.
Add back the potatoes onion, celery mix and the Sofrito cube, mix well.
Microwave the Brown Basmati Rice, fill the peppers with the pork tenderloin mix, plate a generous scoop of the rice, place the cabbage leave on the side, top the cabbage leave with the stuffed pepper and sprinkle green onions all over.
A slice of lemon and avocado won’t hurt either, smile.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.