Recipe: Low-Fat Holiday Eggnog

Source:http://darksiren.wordpress.com/2010/12/17/recipe-low-fat-holiday-eggnog/

Recommended by Carrie Wiatt

Want to serve something festive that won’t have you looking like Santa in the New Year? P90X nutritionist Carrie Wiatt’s twist on this holiday favorite has a great carb-protein-fat ratio that’ll help you stay healthy for the holidays.

4 cups skim milk12 oz. evaporated skim milk4 eggs1/2 cup sugar1 tsp. vanilla extractGround nutmeg

Chill 6 oz. of the evaporated milk in the freezer for 30 minutes so it will whip better. In a saucepan over medium heat, whisk together skim milk, remaining 6 oz. of evaporated milk, eggs, and sugar. Rinse your whisk in hot water to ensure that no bacteria from the egg remain. Once you’ve done that, use a wooden spoon to stir the mixture on the stove constantly for 10 minutes until slightly thickened. (Do NOT boil.) Remove pan from heat; transfer mixture to a large bowl.and let it cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. Add it to the egg mixture and whisk for a few minutes more, until frothy. Refrigerate for 4 to 24 hours. If the eggs begin to coagulate, you can strain the mixture to remove the solids. Top with ground nutmeg before serving. You may substitute 1/2 cup of rum or brandy for vanilla. Makes 12 servings.

Preparation Time: 20 minutes (mixing), 4 hours and 30 minutes to 24 hours (prechilling)

Nutritional Information (per serving):

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Caja China / Cajun Microwave Cuban Pig Roast Recipe

Source:http://cajachinagrillmasters.wordpress.com/2010/12/17/caja-china-cajun-microwave-cuban-pig-roast-recipe/

After years of trying and creating recipes for our La Caja China style (Cajun Microwave) roasting boxes, here’s a recipe that never fails to please: the classic Cuban pig roast. No one who owns a pig roaster should go without trying this at least one in their lifetime!

Classic Cuban Mojo Seasoning!

The key to doing a Cuban pig roast (beside using a “Caja Asadora” or Roasting Box) is the marinade. The flavors this recipe calls for are classic Caribbean fare, common from Puerto Rico throughout the islands, and into Cuba. They include garlic, sour orange (or “naranja agria” in spanish), salt, black peppercorns, and oregano. If unable to find sour orange, a two to one mixture of orange and lemon juice can be used instead. For a whole roast pig, use four or five large heads of garlic (70 to 80 cloves). For every 10 cloves add about ½ teaspoon of salt and black pepper and oregano to taste. Use a mortar and pestle to mash the mixture into a paste and scoop into a separate bowl. Continue this procedure until all the garlic cloves are gone, then stir in about one quart of sour orange.  This amount is desired to barbecue whole pig.  It is preferable to brine the hog the night before your pig roast. This will ensure that the hog does not dry out while cooking in your Caja China box. Brining is basically covering the pig in a liquid solution that is one-gallon water to one-cup salt, and allow it to sit overnight. For Latin Touch events, we inject the whole pig (especially in the pork shoulders and pork butt) prior to brining, allowing the marinade more time to work its magic. When placing the whole pig onto the Caja China Roasting Box rack you can also use a dry mojo rub on the skin prior to cooking. If available, you can add halved sour oranges along the ribs and cavity as well. Three to four hours later (after flipping the pig for the last 30-45 minutes) you can officially consider yourself an honorary Cuban. You have just prepared a classic dish dating back generations, and because you did it in a Caja China (or La Caja China) box, it didn’t take 8 hours to do it!  Serve with “moro” (white rice and black beans) and yucca and you will have the perfect side dishes for your classic Caja China Cuban pig roast.

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