r/Healthy_Recipes

I am eating a lot of jams and spreads (chocolate, peanut butter,..), since I am small and it’s still an habit in my everyday life! I even started to cook some jams myself, to reduce the quantity of sugar in my daily diet. Recently on a trip I discovered some very unusual jams, such as Rose jam, which is a jam literally made of roses leaves.. it’s excellent!! I know it’s a jam very popular in Middle Eastern countries, but in my country it is completely inexistent..

And it made me think that there’s probably all around the world some pretty interesting jams or spread that I am not even aware of!!

So please could you share what you would consider as an usual jam/spread but not for the others?? And if you have a recipe, please share it as well if possible!

I have a bonus Barbacoa video that has you boiling instead of charring (the smoke can be pretty harsh and affects the nose bad) coming soon...

Huge shout out to @TONEBULLY or @TheRealToneBully. He's a small creator(like me) and he was nice enough to let me use his beats. They really made the video what it is, and I can't thank him enough.

Now for the recipe...

Ingredients:

Chuck Roast

3 chile de arbol (spicy)

4 Guajillo chiles

1 Chile Pasilla

Half onion

5 garlic cloves

2 bay leaves

Chicken Seasoning:

Oregano

Onion powder

Garlic powder

Cumin

Black pepper

First, we want to roast the chiles and veggies on a comal or pan while setting the bay leaves to the side. Get everything nice and charred. Keep in mind that the smaller ingredients will char faster than the larger ones. Also, the smoke from the chiles may cause irritation, especially for your nose, pets, and kids, so make sure the area is well ventilated.

Once everything is nicely charred, set the chiles and veggies aside and place them into a blender cup.

In a bowl big enough to fit our roast, add our mixture of seasonings. Follow along with the video to see how much seasoning to use. Once everything is mixed well, add the meat and coat it nicely with the seasonings.

After that, we can start charring our meat on all sides using the same comal we used for our chiles and veggies. Get a nice color on all sides of the roast.

Once the meat has a nice sear, place it into the crockpot.

Now, for our blender cup, add 2 cups of water before blending. Once blended, add a mixture of our seasonings to the sauce and blend again until everything is well combined.

Pour the chile mixture over the meat in the crockpot and top it with the bay leaves. Cover and cook for 6–8 hours.

Every 2 hours, check on the meat, flip it, and coat it with the sauce to make sure it continues soaking up all that flavor.

By the 6-hour mark, our meat should begin to break apart. At this point, we can break the meat down and mix it into the sauce. Cover it again and let it cook for another 30 minutes to 1 hour.

Give it a taste to make sure the meat has soaked up all the flavor and adjust the seasoning if needed.

Enjoy!

@wellrestedstudios

Ingredients:
For the pork
2 pork tenderloins (about 1 lb / 450 g each), silverskin trimmed
3 tbsp olive oil
5 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped (plus sprigs to garnish)
1 tsp dried oregano
1 tsp red chili flakes
1 tsp smoked paprika
1 tsp kosher salt, ½ tsp black pepper
For the potatoes
1½ lb (680 g) baby gold potatoes, halved
2 tbsp olive oil
3 cloves garlic, smashed
1 tsp kosher salt, ½ tsp pepper
A few rosemary sprigs
For the butter sauce
6 tbsp cold butter, cubed
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, grated
1 tbsp chopped parsley
Pinch of chili flakes and salt

Instructions:
Rub the pork. Pat the tenderloins dry. Mix the oil, garlic, parsley, rosemary, oregano, chili flakes, paprika, salt and pepper into a paste, then coat the meat all over. Let it sit at room temperature 20–30 minutes while you start the potatoes. (Dry meat plus a wet-ish rub is what gives you that dark crust in the photo.)
Roast the potatoes. Heat the oven to 425°F (220°C). Toss the halved potatoes with oil, smashed garlic, salt, pepper and rosemary sprigs. Spread cut-side down on a sheet pan and roast 20 minutes.
Sear the pork. Heat a heavy oven-safe skillet over medium-high with a slick of oil. Sear the tenderloins 2–3 minutes per side until deeply browned — all four sides, including the ends. This is the step that builds the crust; don't rush it.
Finish in the oven. Move the skillet to the oven and roast 12–18 minutes, until the center reads 145°F (63°C). Pull it out and rest on a board 8–10 minutes. (Potatoes and pork can share the oven — just give the potatoes a head start and a shake halfway.)
Make the butter sauce. While the pork rests, pour off excess fat from the skillet, set it over low heat, and add the lemon juice, zest and grated garlic. Whisk in the cold butter a cube at a time, off and on the heat, until you have a glossy, emulsified sauce. Stir in the parsley, chili flakes and salt. If it looks like it's breaking, add a splash of warm water and whisk hard.
Plate. Slice the pork against the grain into ½-inch medallions and shingle them onto plates. Spoon the butter sauce around the base — you want it pooled on the plate, not poured over the crust, so the herbs stay crisp. Add the potatoes, tuck in rosemary sprigs, and finish with a few extra chili flakes.

Tips:
Doneness: 145°F is the pull temp — it'll carry up to about 150°F while resting and stay juicy. A dry tenderloin is an overcooked tenderloin; there's very little fat to save you.
Sauce rescue: cold butter, low heat, one cube at a time is the whole trick. Melt it all at once over high heat and it splits.
Swap: this rub works just as well on chicken breasts (roast to 165°F) or a pork loin roast (roast to 145°F, roughly 20 minutes per pound).