A Citrus Cookbook: Enjoy the Tastes of Citrus In Your Meals With Delicious Fruit Recipes [2 ed.] 9798373014045

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A Citrus Cookbook Enjoy the Delicious Taste of Citrus in Your Meals With 50 Delicious Fruit and Citrus Recipes (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . Hawaii Lemon Pie 8 . . . . . . . Hawaii Style Pineapple Chicken 9 . . . . . . . Hawaii Pineapple Coconut Colada 12 . . . . . . Maui Pineapple Stir Fry 13 . . . . . . Classical Hawaiian Cake 14 . . . . . . Hawaiian Style Pizza 15 . . . . . . Tropical Cole Slaw 18 . . . . . . Green Onion Sandwich 19 . . . . . . Huli Huli 20 . . . . . . Hawaiian Casserole 21 . . . . . . Sweet Pepper Meatballs 24 . . . . . . Hawaiian Bacon BBQ Burgers II 25 . . . . . . Cheddar Pineapple Burgers III 26 . . . . . . Island Ginger Ribs 27 . . . . . . Mayan Couscous 30 . . . . . . Mango Salsa Steak Fajitas 31 . . . . . . Ground Turkey Tacos 32 . . . . . . Mango Quesadillas 33 . . . . . . Canadian Asian Rice and Beef 36 . . . . . . Licuado de Mango 37 . . . . . . Tangy Prawns 38 . . . . . . Avocado & Tomato Dip 39 . . . . . . Chilled Creamy Broccoli Salad 42 . . . . . . Homemade Chicken Shawarma 43 . . . . . . Canadian BBQ Sauce 44 . . . . . . Lemony Mayo 45 . . . . . . Lobster with White Sauce 48 . . . . . . Summertime Beet Soup 49 . . . . . . Apple Crisp 50 . . . . . . Tea Time with Almonds

51 . . . . . . A Jewish Pastry 52 . . . . . . Shallots and Halibut 53 . . . . . . Cinnamon and Currants Chicken 54 . . . . . . Autumn Savory Orange Bread 55 . . . . . . Oriental Salad 58 . . . . . . Italiano Biscotti 59 . . . . . . Floridian Key Lime Pie 60 . . . . . . Key West Steak 61 . . . . . . Cuban Mango Salsa 63 . . . . . . Pensacola Shrimp 64 . . . . . . Fried Fish in Florida 65 . . . . . . Panhandle Seafood Sampler 68 . . . . . . Floridian Fillet 69 . . . . . . Sweet & Sour Crepes 70 . . . . . . Maple Fruity Compote 71 . . . . . . Anise & Orange Crepes 72 . . . . . . Moscow Tea 73 . . . . . . Raspy Tea 74 . . . . . . San Antonio Tea 75 . . . . . . Chunky Guacamole 78 . . . . . . Colorful Ceviche 79 . . . . . . Indian Mango Chutney 80 . . . . . . Vibrant Mango Salad 81 . . . . . . Summery Quinoa Salad 84 . . . . . . October’s Gazpacho 85 . . . . . . Citrus Tilapia & Mango Salsa 86 . . . . . . Kale and Sweet Potato Stew 88 . . . . . . Northern African Fava Beans 89 . . . . . . Murgh Kari

Hawaii

Lemon Pie

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 519 kcal Fat 29.7 g Carbohydrates 59.6g Protein 7.6 g Cholesterol 17 mg Sodium 176 mg

Ingredients 1 (9 inch) pie crust, baked 1 (15 oz.) can crushed pineapple, drained 1/4 C. lemon juice 1 (12 oz.) container frozen whipped topping, thawed

1/2 C. maraschino cherries, diced 1 (14 oz.) can sweetened condensed milk 1 C. diced walnuts

Directions 1. Get a bowl, combine: walnuts, pineapple, condensed milk, lemon juice, cherries, and whipped topping. 2. Enter the mix into a pie crust and let everything sit in the fridge for 60 mins. 3. Enjoy.

Hawaii Lemon Pie

7

HAWAII STYLE

Pineapple Chicken

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 640 kcal Fat 45.3 g Carbohydrates 13.5g Protein 43.1 g Cholesterol 170 mg Sodium 1216 mg

Ingredients 1 (2 to 3 lb) whole chicken, cut into pieces 1 tbsp all-purpose flour 2 tsps salt 1 pinch ground white pepper 4 tbsps vegetable oil 1/2 onion, thinly sliced

1 green bell pepper, thinly sliced 1 (8 oz.) can crushed pineapple with juice 2 tsps soy sauce 2 tsps brown sugar 2 tsps cornstarch 2 tsps chicken stock

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: pepper, salt, and flour. Dredge your chicken in this mix then brown the chicken all over in hot oil. Once you have browned the chicken layer all the pieces into a casserole dish. Place a covering of foil on the dish and cook the chicken in the oven for 50 mins. Now in the same pan that the chicken was seared in begin to stir fry your bell peppers and onions for 7 mins then add in: brown sugar, soy sauce, and pineapple. 7. Stir the mix then combine your cornstarch in chicken stock and add this to the pan as well. 8. Stir all the contents and let the mix gently boil for 4 mins until it becomes sauce-like. 9. Once the mix is thick top the chicken with it and continue baking everything for 12 more mins. 10. Enjoy.

8

Hawaii Style Pineapple Chicken

Hawaii

Pineapple Coconut Colada

Prep Time: 1 min Total Time: 1 min Servings per Recipe: 1 Calories 476 kcal Fat 10.5 g Carbohydrates 97.4g Protein 3.7 g Cholesterol 0 mg Sodium 16 mg

Ingredients 1 small banana, coarsely diced 1 (16 oz.) can pineapple juice 3 tbsps coconut milk 1 tbsp white sugar

Directions 1. Puree the following with a food processor: sugar, banana, coconut milk, and pineapple juice. 2. Once the mix is smooth place everything into a glass then chill the drink in the fridge. 3. Enjoy.

Hawaii Pineapple Coconut Colada

9

MAUI PINEAPPLE

Stir Fry

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 18 Calories 198 kcal Fat 5.8 g Carbohydrates 34.7g Protein 3.4 g Cholesterol 21 mg Sodium 87 mg

Ingredients 1 tbsp vegetable oil, or more to taste 1 (16 oz.) package Polish sausage, or to taste, cut into 1-inch squares 1 large onion, thinly sliced 1 large green bell pepper, cut into 1-inch squares 3/4 fresh pineapple - peeled, cored, and cut into chunks

2 tbsps cornstarch 1/2 C. pineapple juice, or more to taste 1/3 C. packed brown sugar, or to taste 2 tbsps cider vinegar 2 tbsps soy sauce 2 tsps minced garlic 2 tsps chicken stock

Directions 1. Stir fry your bell peppers, sausage and onions, in oil, for 10 mins then combine in the pineapple and continue frying everything for 4 more mins. 2. Now get a bowl, combine: cornstarch and pineapple juice. 3. Once the mix is smooth add in: minced garlic, brown sugar, soy sauce, and cider vinegar. 4. Continue mixing everything until the sugar is worked in then add the mix to the sausage and peppers. 5. Let everything simmer for about 7 mins, until everything is thick. 6. Enjoy.

12

Maui Pineapple Stir Fry

Classical

Hawaiian Cake

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 450 kcal Fat 25.6 g Carbohydrates 45.2g Protein 11.4 g Cholesterol 54 mg Sodium 930 mg

Ingredients 1 1/2 C. white sugar 1 tsp baking soda 2 C. all-purpose flour 2 eggs

1 (20 oz.) can crushed pineapple with juice 1 C. diced walnuts 3/4 C. flaked coconut

Directions 1. Coat a casserole dish with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: flour, sugar, and baking soda. 3. Stir the mix then add: pineapple and juice, eggs, coconut, and walnuts. 4. Form the mix into a batter then pour it into the dish. 5. Cook the cake in the oven for 37 mins. 6. Enjoy.

Classical Hawaiian Cake

13

HAWAIIAN STYLE

Pizza

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 445 kcal Fat 20.6 g Carbohydrates 42.4g Protein 21 g Cholesterol 55 mg Sodium 1682 mg

Ingredients 1 pizza crust 1 C. barbeque sauce, warmed 1 1/2 C. cubed fully cooked ham 1 C. diced pineapple

1/2 C. crumbled cooked turkey bacon 4 green onions, diced 1 C. shredded Cheddar cheese (optional)

Directions 1. 2. 3. 4. 5.

14

Set your oven to 375 degrees before doing anything else. Lay your crust on a cookie sheet and coat it with BBQ sauce. Now layer the following on top of the sauce: green onion, ham, bacon, and pineapple. Top everything with the cheddar cheese and cook the pizza in the oven for 15 mins. Enjoy.

Hawaiian Style Pizza

Tropical

Cole Slaw

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 86 kcal Fat 5.9 g Carbohydrates 8.4g Protein 0.4 g Cholesterol < 4 mg Sodium 116 mg

Ingredients 1 (8.5 oz.) package coleslaw mix 1 (15 oz.) can crushed pineapple, drained 1/2 C. finely diced onion 1/2 C. mayonnaise 1/4 C. apple cider vinegar

2 tbsps brown sugar 1 tsp dried cilantro 1/2 tsp salt 1/4 tsp ground black pepper

Directions 1. Get a bowl, combine: onions, coleslaw mix, and pineapple. Then toss the contents. 2. Get a 2nd bowl, combine: pepper, mayo, salt, vinegar, cilantro, and brown sugar. 3. Pour the wet mix over the pineapple mix then stir everything to evenly distribute the dressing. 4. Place the mix in the fridge until everything is cool. 5. Enjoy.

Tropical Cole Slaw

15

GREEN ONION

Sandwich

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 437 kcal Fat 10.1 g Carbohydrates 51g Protein 21.9 g Cholesterol 83 mg Sodium 379 mg

Ingredients 3 C. diced, cooked chicken breast meat 3 green onions, minced 1/2 C. refrigerated poppy seed salad dressing, or to taste 12 Hawaiian sweet bread rolls, sliced in half horizontally

1 (8 oz.) container pineapple cream cheese spread 6 large leaves Boston lettuce, halved 1 (16 oz.) package fresh strawberries, hulled and diced

Directions 1. Get a bowl, mix: salad dressing, green onions, and chicken. 2. Coat the insides of your pieces of bread with the cream cheese mix then layer a piece of lettuce on the bottom of each. 3. Top the lettuce with: 1/4 of the chicken mix and 2 tbsp of strawberries. 4. Lay the top of the bread over the berries to form a sandwich. 5. Enjoy.

18

Green Onion Sandwich

Huli Huli

(Ginger Chicken)

Prep Time: 15 mins Total Time: 5 hrs 35 mins Servings per Recipe: 12 Calories 611 kcal Fat 30.1 g Carbohydrates 20.3g Protein 60.9 g Cholesterol 1239 mg Sodium 911 mg

Ingredients 1 (20 oz.) can crushed pineapple in juice 3/4 C. brown sugar 1/2 C. shoyu (soy sauce) 1/3 C. ketchup 1/3 C. red wine 1/4 C. Worcestershire sauce 1 (1 inch) piece fresh ginger, minced

1 clove garlic, minced 4 drops liquid smoke, or more to taste (optional) 3 (3 1/2) lb fryer chickens, quartered

Directions 1. Get the following boiling: liquid smoke, pineapple, garlic, brown sugar, ginger, Shoyu, Worcestershire, red wine, and ketchup. 2. Once the mix is boiling set the heat to low and let the contents continue to cook for 35 mins. 3. Let the mix lose its heat then reserve 1.5 C. in the fridge. 4. Now add the chicken to the rest of the mix and stir the meat to evenly coat everything with marinade. 5. Place a covering of plastic on the bowl and put everything in the fridge for 5 hrs. 6. Now get your grill hot and oil the grate. 7. For 6 mins each side cook your chicken on the grill. 8. Now begin to baste the meat with the marinade which was set aside and continue grilling for 14 more mins while flipping the meat occasionally. 9. Enjoy.

Huli Huli

19

HAWAIIAN

Casserole

Prep Time: 10 mins Total Time: 1 hr 05 mins Servings per Recipe: 5 Calories 467 kcal Fat 17.4 g Carbohydrates 56.9g Protein 22.8 g Cholesterol 57 mg Sodium 1289 mg

Ingredients 2 tbsps cooking oil 1 onion, diced 1 lb ground beef 1 (19 oz.) can kidney beans with liquid 1 (19 oz.) can pineapple chunks with juice

1 C. ketchup 1/2 C. brown sugar 1 tbsp cornstarch 2 tsps ground mustard 1 tsp salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your onions for 7 mins in oil then begin to stir your beef as well. Cook the beef for about 9 more mins until fully done. 3. Now remove all the excess oils and add: the salt, kidney beans with juice, mustard, pineapple and liquid, cornstarch, brown sugar, and ketchup. 4. Stir the mix and get everything hot for 3 mins. 5. Enter everything into a baking dish and cook it all in the oven for 50 mins. 6. Enjoy.

20

Hawaiian Casserole

Sweet Pepper Meatballs

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 611 kcal Fat 46.4 g Carbohydrates 189 mg Protein 29.2 g Cholesterol 1.9 g Sodium 38.9 g

Ingredients 1 (13.25 oz.) can pineapple chunks in juice 1 green bell pepper, julienned 1/2 C. brown sugar 2 tbsps cornstarch

2 tbsps soy sauce 2 tbsps lemon juice 1 (3 lb) bag frozen cooked meatballs, thawed

Directions 1. Boil the following in a sauce pan for 10 mins until thick, stirring occasionally: cornstarch, pineapple, lemon juice, bell pepper, soy sauce, and brown sugar. 2. Enter the meatballs into your slow cooker. Cook them with medium heat for 2 hours with the pineapple sauce. 3. Enjoy with some cooked rice.

Sweet Pepper Meatballs

21

HAWAIIAN BACON

BBQ Burgers II

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 1025 kcal Fat 62.8 g Carbohydrates 59.5g Protein 52.1 g Cholesterol 1195 mg Sodium 1581 mg

Ingredients 3 lbs ground beef 2 cloves garlic, minced 1 yellow onion, minced 1/2 C. shredded Monterey Jack cheese 1 1/4 C. barbeque sauce 8 slices turkey bacon

1 lb Cheddar cheese, sliced 1/4 C. butter 8 Kaiser rolls, split 8 pineapple slices 1 (6 oz.) can French-fried onions

Directions 1. Get a bowl, combine: bbq sauce, beef, Monterey, onions, and garlic. 2. Work the mix with your hands and shape everything into 8 burgers. 3. Place a piece of bacon around the burgers and put all the burgers on a plate and cover the plate with plastic. 4. Place everything in the fridge for 1 hr. 5. Now get your grill hot and coat the grate with oil 6. Cook your patties on the grill for 6 mins, flip the patty, and lay a piece of cheddar on it. 7. Let the burgers cook for about 5 more mins then place coat your rolls with some butter and toast them on the grill with the patties as everything is almost finish cooking. 8. Now place the patties and buns to the side and begin to grill your pineapple until slightly charred. 9. Now lay your burger on the bottom half of the bun then layer some French onions on top, then put a piece of pineapple. 10. Top the burger the other half of the bun. 11. Enjoy. 24

Hawaiian Bacon BBQ Burgers II

Hawaiian Cheddar

Pineapple Burgers III

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 653 kcal Fat 37 g Carbohydrates 37.4g Protein 41.4 g Cholesterol 146 mg Sodium 847 mg

Ingredients 1/4 C. chili sauce 1/4 C. mayonnaise Cooking spray 4 Frozen Turkey Burgers 4 slices Cheddar cheese 4 hamburger buns, horizontally cut in

half, toasted 4 grilled pineapple slices 1 C. shredded lettuce 8 thinly sliced red onion rings

Directions 1. Get a bowl, combine: mayo and chili sauce. 2. Now fry your burgers until fully done about 4 mins per side then layer 1 piece of cheese on top. 3. Let the cheese melt then place everything to the side. 4. Fry your pineapple in a separate pan until browned for about 2 mins per side. 5. Now coat your buns with the mayo mix then layer: lettuce, pineapple, turkey patty, and onions. 6. Add the other side of the bun and serve. 7. Enjoy.

Hawaiian Cheddar Pineapple Burgers III

25

ISLAND GINGER

Ribs

Prep Time: 15 mins Total Time: 2 hr 30 mins Servings per Recipe: 6 Calories 474 kcal Fat 30.2 g Carbohydrates 20.3g Protein 29.5 g Cholesterol 120 mg Sodium 662 mg

Ingredients 1/4 C. vinegar 1/2 C. ketchup 1 tbsp soy sauce 1 (8 oz.) can crushed pineapple, undrained 3 tbsps brown sugar

2 tbsps cornstarch 1/2 tsp salt 1/2 tbsp fresh ginger, grated (optional) 3 lbs pork spareribs, cut into serving size pieces

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Begin to heat the following in a large pot: pineapple, vinegar, soy sauce, and ketchup. 3. Heat and stir until the mix until it is hot and smooth then add: ginger, brown sugar, salt, and cornstarch. 4. Continue heating and stirring the mix for 7 mins then place your spareribs in a roasting pan. 5. Coat your ribs with half of the sauce then add the other rack of ribs and top them with the rest of the sauce. 6. Place a covering of foil around the dish and cook everything in the oven for 90 mins. 7. Enjoy.

26

Island Ginger Ribs

Mayan

Couscous

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 15 Calories 300 kcal Carbohydrates 44.8 g Cholesterol 0 mg Fat 10.9 g Fiber 3.6 g Protein 7.1 g Sodium 713 m

Ingredients 1 cup couscous 1/2 tsp ground cumin 1 tsp salt, or to taste 1 1/4 cups boiling water 1 clove unpeeled garlic 1 (15 oz.) can black beans, rinsed and drained 1 cup canned whole kernel corn, drained

1/2 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeno pepper, minced 3 tbsps olive oil 3 tbsps fresh lime juice, or to taste

Directions 1. Add boiling water into a mixture of salt and couscous in a large sized bowl, and cover it with plastic wrap before letting it stand for about ten minutes. 2. In this time, cook unpeeled garlic in hot oil over medium heat until it has turned golden brown. 3. Now mash this garlic and add it into the couscous along with black beans, onion, cilantro, corn, jalapeno pepper, olive oil, and lime juice. 4. Serve.

Mayan Couscous

27

MANGO SALSA

Steak Fajitas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 391 kcal Carbohydrates 46.5 g Cholesterol 31 mg Fat 13.9 g Fiber 3.2 g Protein 21.6 g Sodium 1068 mg

Ingredients 1 tbsp vegetable oil 1 (1 oz.) package taco seasoning mix 1 (1 1/4 pound) flank steak, trimmed of excess fat 8 (6 inch) flour tortillas for soft tacos & fajitas Mango Salsa: 2 ripe medium mangoes, seed removed,

peeled and diced Juice of 1 medium lime 1 jalapeno chili, seeded, chopped 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro leaves

Directions 1. Preheat your oven to 400 degrees F before doing anything else. 2. Cook flank steak after putting taco seasoning and mix over it on high heat until golden brown and place this in the preheated oven until tender. 3. Let it cool down for about 10 minutes and in this time, combine all the salsa ingredients thoroughly. 4. Cut down the prepared steak into small pieces and fold tortillas in three pieces with some salsa. 5. Serve.

30

Mango Salsa Steak Fajitas

Ground Turkey

Prep Time: 10 mins

Tacos

Total Time: 20 mins Servings per Recipe: 8 Calories 549 kcal Carbohydrates 39.1 g Cholesterol 84 mg Fat 33.8 g Fiber 8.3 g Protein 26.7 g Sodium 872 mg

Ingredients Tacos:

Toppings:

1 tbsp vegetable oil 1 pound lean (at least 93%) ground turkey 1 (1 oz.) package taco seasoning mix 2/3 cup water 1 (4.6 oz.) package taco shells

2 medium avocados, pitted, peeled and sliced 1 cup sliced pineapple (fresh or canned)

Directions 1. Cook turkey in hot oil over medium heat in a large skillet until you see that it is no longer pink. 2. Drain any water and add taco seasoning mix and some water before turning the heat down and cooking it for another 10 minutes or until you find that the sauce is getting thick. 3. Put this into taco shells. 4. Serve.

Ground Turkey Tacos

31

MANGO

Quesadillas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 503 kcal Carbohydrates 49.2 g Cholesterol 39 mg Fat 24.2 g Fiber 5.8 g Protein 23.2 g Sodium 1421 mg

Ingredients 1 (15 oz.) can black beans, drained 1 tbsp vegetable oil 1/2 onion, chopped 1 red bell pepper, chopped 1 tsp chili powder 1 pinch cayenne pepper 1 pinch dried oregano 1 pinch dried basil 1 mango - peeled, seeded and diced 1 (6 oz.) package seasoned chicken-

style vegetarian strips (such as Lightlife Smart Strips) 6 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 cup arugula leaves 1 (4 oz.) jar jalapeno pepper rings (optional) 1 (8 oz.) jar salsa

Directions 1. Cook beans for 5 minutes at medium heat, mash them and after turning the heat down to low, cook for few more minutes. 2. Now cook onion and red bell pepper in hot oil until the vegetables are tender, while adding basil, cayenne pepper and oregano for taste. 3. Also add vegetarian chicken strips and mango, and cook for another 2 minutes or until the chicken strips are tender. 4. Cook tortillas in a pan for about 2 minutes on each side before filling with black beans, cheddar, jalapenos, mango mixture and arugula, and folding it up. 5. Serve with salsa.

32

Mango Quesadillas

Canadian Asian

Rice and Beef

Prep Time: 20 mins Total Time: 1 hr 05 mins Servings per Recipe: 6 Calories 507 kcal Fat 18.7 g Carbohydrates 59.2g Protein 27.4 g Cholesterol 61 mg Sodium 649 m

Ingredients 1 1/2 lbs beef top sirloin, thinly sliced 1/3 C. white sugar 1/3 C. rice wine vinegar 2 tbsps frozen orange juice concentrate 1 tsp salt 1 tbsp soy sauce 1 C. long grain rice

2 C. water 1/4 C. cornstarch 2 tsps orange zest 3 tbsps grated fresh ginger 1 1/2 tbsps minced garlic 8 broccoli florets, lightly steamed 2 C. oil for frying

Directions 1. Line a large baking sheet with paper towels. 2. Arrange the beef strips onto the prepared baking sheet in a single layer and refrigerate for about 30 minutes. 3. In a small bowl, mix together sugar, orange juice concentrate, vinegar, soy sauce and salt and keep aside. 4. In a pan, mix together water and rice and bring to a boil. 5. Reduce the heat to medium-low and simmer for about 20 minutes or till tender. 6. In a skillet, heat oil on medium-high heat. 7. Coat the beef with the cornstarch evenly and cook the beef in the skillet till golden brown and crispy and transfer onto a plate. 8. Discard the fat from the skillet, leaving 1 tbsp. 9. Add the garlic, ginger and orange zest and cook till fragrant. 10. Stir in the vinegar mixture and bring to a simmer and cook for about 5 minutes or till the sauce become thick. 11. Stir in the beef and cook till heated completely. 12. Place the rice onto serving plates and top it with the beef mixture. 13. Serve with a garnishing of broccoli. Canadian Asian Rice and Beef

33

LICUADO

de Mango

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 255 kcal Carbohydrates 52.1 g Cholesterol 15 mg Fat 3.9 g Fiber 1.9 g Protein 6.7 g Sodium 82 mg

Ingredients 1 mango, peeled, seeded and diced 1 1/2 cups milk 3 tbsps honey 1 cup ice cubes

Directions 1. Blend all the ingredients mentioned above until the required smoothness is achieved. 2. Serve

36

Licuado de Mango

Tangy

Prawns

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 6 Calories 231 kcal Fat 18.6 g Carbohydrates 6.4g Protein 10.2 g Cholesterol 89 mg Sodium 166 mg

Ingredients 1/2 C. olive oil 1 tbsp Dijon mustard 3 cloves garlic, minced 1 lemon, juiced 1 orange, juiced

1 tsp dried basil 2 tbsps white wine 30 tiger prawns, peeled and deveined

Directions 1. In a glass baking dish, mix together all the ingredients except prawns. 2. Add the prawns and coat with the mixture generously and refrigerate, covered for about 1 hour. 3. Set your grill to high heat and grease the grill grate. 4. Thread the prawns onto skewers and cook on the grill for about 3-5 minutes, flipping once half way.

Tangy Prawns

37

AVOCADO

& Tomato Dip

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 262 kcal Fat 22.2 g Carbohydrates 18g Protein 3.7 g Cholesterol 0 mg Sodium 596 mg

Ingredients 3 avocados, peeled, pitted, and mashed 1 lime, juiced 1 tsp salt 1/2 C. diced onion 3 tbsps chopped fresh cilantro

2 roma tomatoes, diced 1 tsp minced garlic 1 pinch ground cayenne pepper

Directions 1. In a large bowl, mix together all the ingredients. 2. Serve immediately or you can refrigerate, covered for at least 1 hour for better flavor.

38

Avocado & Tomato Dip

Chilled Creamy

Broccoli Salad

Prep Time: 25 mins Total Time: 2 hrs 50 mins Servings per Recipe: 6 Calories 119 kcal Fat 3.2 g Carbohydrates 20.1g Protein 4.6 g Cholesterol 12 mg Sodium 267 mg

Ingredients 3 C. broccoli florets 1/2 C. chopped red onion 1/4 C. sunflower seeds 1/2 C. chopped raisins 1/2 C. crumbled feta cheese 1/2 C. plain low-fat yogurt

1/4 C. light mayonnaise 2 tbsps white sugar 1 tbsp lemon juice salt and pepper to taste

Directions 1. 2. 3. 4.

In a large bowl, mix together broccoli, onion, raisins, sunflower seeds and feta cheese. In another bowl, add the remaining ingredients and beat till well combined. Add the yogurt mixture into a salad bowl and toss to coat well. Refrigerate, covered for at least 2 hours.

Chilled Creamy Broccoli Salad

39

HOMEMADE

Chicken Shawarma

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 737 kcal Fat 39.6 g Carbohydrates 46.4g Protein 49.1 g Cholesterol 114 mg Sodium 1133 mg

Ingredients 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp ground cardamom 1 tbsp chili powder 1 tbsp grill seasoning 1 tsp smoked paprika 1/2 tsp ground turmeric 1 lemon, juiced, divided 1 large clove garlic, minced 5 tbsps extra-virgin olive oil, divided 4 (6 oz.) skinless, boneless chicken

breast halves 1 large onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and ground black pepper to taste 1 1/2 C. Greek yogurt 1/4 C. tahini 1 tsp extra-virgin olive oil 4 pita bread rounds

Directions 1. Set your outdoor grill to high heat and grease the grill grate. 2. In a large bowl, add spices, garlic, 1/2 of lemon juice and 3 tbsps of oil and mix till a paste forms. 3. Add the chicken breasts and coat with paste generously. 4. Cook on the grill for about 12 minutes, flipping once half way or till desired doneness. 5. Place the chicken breasts onto a plate and let them cool and then cut into thin slices. 6. In a large skillet, heat 2 tbsps of oil on medium heat and sauté the bell peppers and onion with salt and black pepper for about 5 minutes. 7. In a bowl, mix together yogurt, tahini, remaining lemon juice, 1 tsp of oil and salt. 8. Cook the pita on grill for about 1 minute per side or till lightly charred. 9. Divide chicken and bell pepper mixture over pita breads evenly. 10. Serve with a topping of tahini yogurt. 42

Homemade Chicken Shawarma

Canadian

BBQ Sauce

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 8 Calories 163 kcal Fat 0.1 g Carbohydrates 42.3g Protein 0.4 g Cholesterol 0 mg Sodium 436 mg

Ingredients 1/2 C. applesauce 1/2 C. ketchup 2 C. packed brown sugar 6 tbsps lemon juice 1/2 tsp salt 1/2 tsp black pepper

1/2 tsp paprika 1/2 tsp garlic salt 1/2 tsp ground cinnamon

Directions 1. In a bowl, mix together the all the ingredients. 2. This sauce is best to marinate ribs for at least 30 minutes or you can also use to baste ribs during cooking.

Canadian BBQ Sauce

43

LEMONY

Mayo

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 8 Calories 151 kcal Fat 16.4 g Carbohydrates 1.5g Protein 0.3 g Cholesterol 8 mg Sodium 335 mg

Ingredients 3/4 C. mayonnaise 3 cloves garlic, minced 2 1/2 tbsps lemon juice

3/4 tsp salt 1/2 tsp ground black pepper

Directions 1. In a small bowl, mix together all the ingredients and refrigerate, covered for at least 30 minutes.

44

Lemony Mayo

Lobster

with White Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 653 kcal Fat 28 g Carbohydrates 13.5g Protein 76.7 g Cholesterol 1323 mg Sodium 12253 mg

Ingredients 1(1 1/2 lb) cooked lobster 2 tbsps butter 1 shallot, finely chopped 1 3/8 C. fresh fish stock 1/4 C. white wine 1/4 C. double cream 1/2 tsp hot English mustard

1 tbsp fresh lemon juice 2 tbsps chopped fresh parsley salt and freshly ground black pepper to taste 1/4 C. freshly grated Parmesan cheese

Directions 1. Set the broiler of your oven. 2. With a sharp knife, half the lobster lengthwise and remove the meat from the tail and claws. 3. Now, remove the meat from the head and then chop the meat and transfer into the shell again. 4. Arrange the lobster into a broiler pan. 5. In a large skillet, melt the butter on medium heat and sauté the shallot till tender. 6. Stir in the cream, wine and broth and bring to a boil and cook till the mixture reduces to half. 7. Stir in the remaining ingredients except cheese and pour over lobster halves in a broiler pan. 8. Top the cheese evenly and cook under the broiler for about 3-4 minutes or till golden brown. 9. Serve immediately.

Lobster with White Sauce

45

SUMMERTIME

Beet Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 179.9 Fat 12.4g Cholesterol 31.1mg Sodium 386.7mg Carbohydrates 13.6g Protein 4.8g

Ingredients 1 (16 oz.) cans whole beets, undrained 1 (10 3/4 oz.) cans chicken broth, undiluted 1 (8 oz.) cartons sour cream

1/8 tsp white pepper 1 1/2 tsp lemon juice 2 tbsp chopped chives

Directions 1. In a food processor, add broth and beets and pulse till smooth. 2. In a large bowl, add the beet puree and the remaining ingredients except chives and stir to combine. 3. Cover and refrigerate to chill before serving. 4. Serve with a garnishing of the chives.

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Summertime Beet Soup

Apple

Crisp

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 335.7 Fat 11.2g Cholesterol 27.0mg Sodium 97.3mg Carbohydrates 59.0g Protein 2.9g

Ingredients 6 C. sliced peeled apples 1/4 C. sugar 2 tbsp lemon juice 3/4 C. rolled oats 1/2 C. brown sugar

1/2 C. flour 1 tsp ground cinnamon 1/3 C. butter

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything and lightly, grease a casserole dish. In the prepared casserole dish, arrange the apple slices and sprinkle with the sugar. Drizzle with the lemon juice evenly. In a bowl, mix together the oats, flour, brown sugar and cinnamon. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. Place the crumb mixture over apple slices and cook in the oven for about 40 minutes. Serve warm.

Apple Crisp

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TEA TIME

with Almonds

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 103 kcal Fat 0.1 g Carbohydrates 25.7g Protein 0.2 g Cholesterol 0 mg Sodium 2 mg

Ingredients 3 tbsps instant iced tea powder 1 C. white sugar 2 C. boiling water 1 (12 oz.) can frozen lemonade concentrate

2 tsps vanilla extract 1 tbsp almond extract

Directions 1. Get a large drinking dish that is at least 1 gallon then add in the sugar and tea powder. Add in the boiling water and also the concentrate. 2. Combine the drink nicely until everything has dissolved then add in the almond extract and vanilla. 3. Add in enough cold water to full the container then place the mix in the fridge until you are ready to serve it. 4. Enjoy.

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Tea Time with Almonds

A Jewish

Pastry (Roogala)

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 24 Calories 136 kcal Fat 8g Carbohydrates 15.1g Protein 2.2 g Cholesterol 23 mg Sodium 22 mg

Ingredients 1 C. all-purpose flour 1/2 C. unsalted butter, chilled 4 oz. cream cheese, cold 3/4 C. apricot jam 1/4 C. white sugar 1/2 C. toasted and chopped almonds

1 tsp lemon zest 1 egg 1/3 C. chopped almonds 1/3 C. sifted confectioners' sugar

Directions 1. Add your flour to a bowl then cut in the butter and work the mix with either your hands or with a mixer until it becomes crumbs then cut in the cream cheese. 2. Work the mix until it becomes a dough. Shape everything into 1 ball then break the ball into two pieces. 3. Cover each piece with some plastic and put everything in the fridge. 4. Add your apricot jam to a bowl and beat it until it is soft, then add in the nuts and sugar and stir everything nicely. 5. Take out your dough from the fridge and place one on a cutting board coated with flour. Roll out the dough into a circle. And top it with the almond mix. 6. Do the same thing for the other piece of dough. 7. Slice each circle into twelve triangles then place everything onto a cookie sheet covered with parchment paper. 8. Now set your oven to 350 degrees before continuing and coat everything with some beaten eggs and more nuts. 9. Cook the cookies in the oven for 22 mins. 10. Serve after topping the cookies with some confectioner's sugar. 11. Enjoy. A Jewish Pastry

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SHALLOTS

and Halibut

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 613 kcal Fat 45.6 g Carbohydrates 8.1g Protein 40.9 g Cholesterol 164 mg Sodium 149 mg

Ingredients 1/3 C. dry white wine 2 tbsps cider vinegar 2 tbsps minced shallots 1 sprig fresh thyme 1 bay leaf 1/3 C. heavy cream 10 tbsps unsalted butter - chilled, cut into tbsp-size pieces 3 tbsps chopped fresh chives 2 tsps fresh lemon juice

salt and pepper to taste 6 (6 oz.) fillets halibut 2 tbsps vegetable oil 1 tbsp unsalted butter 1/4 C. fresh bread crumbs 2/3 C. minced blanched almonds 1 tbsp unsalted butter, melted 1 egg, lightly beaten

Directions 1. Add the following to a small pan: bay leaf, wine, thyme, vinegar, and shallots. 2. Get the mix boiling until all the liquid has cooked out then lower the heat and add in your cream. 3. Let the cream cook until half of it reduces then add in your butter while stirring. 4. Run the liquid through a strainer into a bowl and combine in the pepper, chives, salt, and lemon juice. 5. Now turn on your oven's broiler. 6. Coat your fillets with some pepper and salt. 7. Get a frying pan hot with 1 tbsp of butter and oil then fry your filets for 4 mins each side. 8. Get a bowl, combine: 1 tbsp melted butter, almonds, and bread crumbs. 9. Coat the filets with egg then top them with the crumb mix. 10. Place everything under the broiler for 3 mins. 11. Then top the halibut with the shallot liquid that was ran through a strainer. Enjoy. 52

Shallots and Halibut

Cinnamon and Currants Chicken with Almonds

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 442 kcal Fat 17.1 g Carbohydrates 41.1g Protein 31.4 g Cholesterol 101 mg Sodium 297 mg

Ingredients 3 tbsps butter 1 (3 lb) chicken, cut into pieces 1 (14 oz.) jar red currant jelly 1/2 C. yellow mustard 1/2 C. blanched slivered almonds

3 tbsps brown sugar 2 tbsps lemon juice 1/2 tsp ground cinnamon

Directions 1. 2. 3. 4. 5.

Stir fry your chicken for 12 mins in butter then place the chicken in a casserole dish. Now set your oven to 350 degrees before doing anything else. Place the following into a frying pan: cinnamon, jelly, juice, mustard, sugar, and almonds. Combine everything until the jelly has dissolved then top your chicken with the mix. Place a covering of foil on the dish and cook everything in the oven 35 mins then take off the cover and cook the dish for 7 more mins or until the chicken is fully done. 6. Enjoy.

Cinnamon and Currants Chicken with Almonds

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AUTUMN SAVORY

Orange Bread

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 355 kcal Fat 16.4 g Carbohydrates 50.1g Protein 4.9 g Cholesterol 31 mg Sodium 322 mg

Ingredients cooking spray 1 2/3 C. all-purpose flour 1 1/2 C. white sugar 1 tsp baking soda 3/4 tsp salt 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp pumpkin pie spice

1/4 tsp baking powder 1 C. pumpkin puree 1/2 C. vegetable oil 1/3 C. water 2 eggs 1 C. semisweet chocolate chips 1/2 C. chopped toasted almonds

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat a bread pan with nonstick spray. 3. Get a bowl, combine: baking powder, flour, pumpkin spice, sugar, nutmeg, baking soda, cinnamon, cloves, and salt. 4. Stir the mix evenly then add in the eggs, pumpkin puree, water, and veggie oil. 5. Work the mix completely then add in the almond and chocolate chips. 6. Enter your batter into the bread pan and cook everything in the oven for 75 mins. 7. Enjoy.

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Autumn Savory Orange Bread

Oriental Salad

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 247 kcal Fat 17.6 g Carbohydrates 17.5g Protein 7.7 g Cholesterol 10 mg Sodium 327 mg

Ingredients 1/2 lb bacon 2 tbsps white wine vinegar 3 tbsps honey 1/2 tsp dry hot mustard 1/2 tsp celery salt 1/2 tsp ground paprika 1/4 C. olive oil

1 head red leaf lettuce, torn into bite-size pieces 1 (15 oz.) can mandarin oranges, drained 1 bunch green onion, diced 3/4 C. slivered almonds

Directions 1. 2. 3. 4. 5.

Cook your bacon fully then remove the excess oils and break the bacon into pieces. Get a bowl, combine: olive oil, vinegar, paprika, honey, celery salt, and dry mustard. Get a 2nd bowl, combine: almonds, lettuce, bacon, green onion, and oranges. Combine both bowls evenly then add in the bacon and toss everything. Enjoy.

Oriental Salad

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ITALIANO

Biscotti

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 219 kcal Fat 4.6 g Carbohydrates 39.9g Protein 4.8 g Cholesterol 46 mg Sodium 99 mg

Ingredients 2 1/4 C. all-purpose flour 1 1/4 C. white sugar 1 pinch salt 2 tsps baking powder 1/2 C. sliced almonds

1 tbsp orange zest 3 egg, beaten 1 tbsp vegetable oil 1/4 tsp almond extract

Directions 1. Coat a cookie sheet with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: orange zest, flour, almonds, sugar, salt, and baking powder. 3. Now work in your almond extract, oil, and eggs. By hand, work the mix into a ball then break it into 2 pieces and shape each one into a cylinder. 4. Layer your cylinders onto the cookie sheets and flatten them. 5. Cook everything in the oven for 22 mins. 6. Cut the cylinders diagonally after letting them cool slightly then bake everything again for 12 more mins. 7. Enjoy.

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Italiano Biscotti

Floridian

Key Lime Pie

Prep Time: 10 mins Total Time: 2 hrs 40 mins Servings per Recipe: 8 Calories 921 kcal Fat 43.3 g Carbohydrates 107.6g Protein 16.7 g Cholesterol 120 mg Sodium 561 mg

Ingredients 1 (9 inch) prepared graham cracker crust 2 (8 oz.) packages cream cheese, softened 2 (14 oz.) cans low-fat sweetened condensed milk 3/4 C. key lime juice 1 tsp grated lime zest

1/4 tsp salt 1 C. heavy cream, chilled 1 tsp vanilla extract 3 tbsps confectioners' sugar

Directions 1. Get a bowl and beat your cream cheese until it is light and frothy. Combine the salt, condensed milk, lime rind, and lime juice. 2. Continue stirring the mix then add everything to the crust. Place a covering of plastic on the pie and put everything in the fridge until it is cold. 3. Get a 2nd bowl and begin to beat your cream until it begins to peak. Combine in the confectioners', lemon extract, and vanilla. 4. Combine the mix until it is peaking again then place the mix into a mesh sieve. Put the sieve in a container and let the moisture drain out. 5. Place a covering of plastic on the bowl and leave the mix to sit for 2 hrs. 6. Throw away any drained liquids then spread the contents of the 2nd bowl over your lime pie. 7. Enjoy.

Floridian Key Lime Pie

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KEY WEST

Steak

Prep Time: 15 mins Total Time: 1 hr 05 mins Servings per Recipe: 4 Calories 245 kcal Fat 15.8 g Carbohydrates 3.9g Protein 21.2 g Cholesterol 59 mg Sodium 1428 mg

Ingredients 1/2 tsp cumin seeds 1/4 C. orange juice 2 tbsps vegetable oil 2 tbsps Montreal-style steak seasoning

2 1/4 tsps lime juice 1 1/2 tsps dried oregano 1 1/2 lbs beef rib-eye steaks

Directions 1. Toast your cumin in a frying pan for 3 mins then place the seeds in a bowl. 2. Combine the following with the seeds in the bowl: oregano, orange juice, lime juice, veggie oil, and steak seasoning. 3. Lay your steaks into the mix and evenly coat them with the sauce. 4. Place a covering of plastic on the bowl and put everything in the fridge for 1 hr. 5. Now get an outdoor grill hot and coat the grate with oil. 6. Cook the steaks on the grilled for 7 mins each side. 7. Enjoy.

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Key West Steak

Cuban Mango Salsa

Prep Time: 40 mins Total Time: 3 hrs 35 mins Servings per Recipe: 4 Calories 441 kcal Fat 31.7 g Carbohydrates 15.4g Protein 25.2 g Cholesterol 95 mg Sodium 364 mg

Ingredients 1 tsp cumin seed 3 cloves garlic, chopped 1 fresh red chile pepper, chopped 1/4 tsp salt 2 tbsps olive oil 5 tsps orange juice 5 tsps lemon juice 2 (8 oz.) boneless, skinless chicken breast halves 2 tbsps olive oil 1/2 C. orange juice

1 tsp lime zest 1 tsp honey 1 tsp sweet soy sauce 1/4 C. cold, unsalted butter, cut into pieces 1/2 C. diced mango 1/2 avocado chopped fresh cilantro to taste chopped fresh parsley to taste

Directions 1. Place your cumin in a frying pan with a high level of heat for 3 mins to toast them. 2. Now add the following to the bowl of a blender: lemon juice, toasted cumin, orange juice, garlic, olive oil, chili pepper, and salt. 3. Process the mix until you have a paste then place your chicken into a bowl and add in the paste as well. 4. Stir the meat to evenly coat the pieces with the paste and place a covering of plastic on the bowl. 5. Put everything in the fridge for 3 hrs. 6. Now set your oven to 350 degrees before doing anything else. 7. Place your chicken in a frying pan and cook the meat for 5 mins per side. 8. Enter everything into the oven for 10 mins. Then place the pieces of chicken in some foil and let them sit. Cuban Mango Salsa

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9. Begin to stir and heat the following in a pan as the chicken bakes: soy sauce, olive oil, honey, orange juice, and lime zest. 10. Get the mix gently boiling then let it cook until one third of the liquid has cooked out. 11. Shut the heat then add in the butter slowly and stir everything until the mix is smooth. 12. Top your chicken with the sauce, avocado and mango. Add some parsley and cilantro as a garnish. 13. Enjoy.

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Pensacola Shrimp

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 179 kcal Fat 1.3 g Carbohydrates 9.8g Protein 19.8 g Cholesterol 173 mg Sodium 1116 mg

Ingredients 1/3 C. lemon juice 2 tbsps seafood seasoning 1 tbsp thyme

1 tbsp hot pepper sauce 1 lb shell-on medium shrimp

Directions 1. Add the hot sauce, lemon juice, thyme, and seafood spice to a pan and get the mix simmering then add in your pieces of shrimp. 2. Get the mix boiling and cook everything until the shrimp are done, for about 5 mins. 3. Enjoy.

Pensacola Shrimp

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FRIED FISH

in Florida

Prep Time: 0 mins Total Time: 1 hr Servings per Recipe: 6 Calories 200.5 Cholesterol 70.9mg Sodium 280.2mg Carbohydrates 1.8g Protein 39.8g

Ingredients 2 lbs red snapper fillets 1/4 C. onion, Grated 2 tbsps orange juice 2 tbsps lemon juice

2 tsps orange rind, Grated 1/2 tsp salt 1/8 tsp nutmeg

Directions 1. 2. 3. 4. 5. 6.

Lay your pieces of fish in a casserole dish. Get a bowl, combine: salt, onion, orange rind, lemon juice, and orange juice. Stir the mix until it is smooth then coat your fish with the mix. Place a covering of plastic over the dish and put everything into the fridge for 1 hr. Now set your oven to 350 degrees before doing anything else. Top everything with the pepper and nutmeg then cook the snapper in the oven for 27 mins. 7. Enjoy.

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Fried Fish in Florida

Panhandle

Seafood Sampler

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 25 Calories 87.0 Cholesterol 38.8mg Sodium 124.5mg Carbohydrates 1.2g Protein 5.7g

Ingredients 2 1/2 C. water 3/4 lb unpeeled medium raw shrimp 1 (8 oz.) packages cream cheese, softened 1/4 C. lemon juice 1 tbsp mayonnaise 1/2 tsp seasoning salt 1/2 tsp lemon-pepper seasoning

1/4 tsp Worcestershire sauce 1 (12 oz.) jars seafood cocktail sauce 2 C. shredded monterey jack cheese 3 green onions, chopped 1/2 C. chopped green bell pepper 1/2 C. sliced ripe black olives

Directions 1. 2. 3. 4. 5. 6.

Get your shrimp boiling in water for 7 mins then remove the liquids. Remove the skins of your shrimp and also take out the veins. Slice the shrimp into two pieces and dice half of the pieces. Place all the shrimp in a bowl and place a covering of plastic over everything. Put the shrimp in the fridge until everything is cold. Add your cream cheese to the bowl of a food processor and with an electric mixer, stir the cheese until it is light and frothy then combine in the Worcestershire, lemon juice, lemon pepper, mayo, and seasoned salt. 7. Mix everything until it is smooth then spread the mix over a serving dish. 8. Place a covering of plastic over the dish and put everything in the fridge for 35 mins. 9. Top the cheese mix with the cocktail sauce then place some of the shrimp over everything. 10. Now layer the olives, bell pepper, and green onions, then add the rest of the shrimp. 11. Place a covering on the dish again and place everything in the fridge until it is cold again. 12. Serve with crackers or toasted bread. 13. Enjoy. Panhandle Seafood Sampler

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FLORIDIAN

Fillet

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 384.9 Cholesterol 111.1mg Sodium 476.1mg Carbohydrates 13.0g Protein 52.4g

Ingredients 6 grouper fillets 1/2 tsp salt 1/2 tsp pepper 3 tbsps butter, melted and divided 1 onion, chopped and divided 1/2 C. chopped fresh parsley, divided

1 C. dry white wine 3/4 C. fine dry breadcrumb lemon slice fresh parsley sprig

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Coat your pieces of fish with pepper and salt then place 2 tbsps of melted butter into a casserole dish. 3. Add 1/4C. of parsley and 1/2 of onions and stir the mix. 4. Now add in the pieces of fish and top them with wine. 5. Get a bowl, combine: breadcrumbs, the rest of the onions, and the rest of the parsley. 6. Coat your fish evenly with this mix then add 1 tbsp of butter over the filets as well. 7. Cook the fish in the oven for 25 mins. Then place them under the broiler for 4 mins. 8. Enjoy.

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Floridian Fillet

Sweet & Sour Crepes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 384 kcal Fat 14.8 g Carbohydrates 57.7g Protein 5.6 g Cholesterol 93 mg Sodium 764 mg

Ingredients 2 C. almond milk 2 tbsps cider vinegar 1/2 lemon, juiced 3/4 C. rice flour 1/3 C. potato starch 1/4 C. arrowroot flour 3 tbsps tapioca flour 2 tbsps coconut sugar

1 1/2 tsps baking powder 1/2 tsp baking soda 1/2 tsp xanthan gum 1/2 tsp salt 3 tbsps coconut oil, melted 2 eggs

Directions 1. In a bowl, mix together almond milk, lemon juice and vinegar and keep aside for about 10 minutes. 2. In another large bowl, mix together the remaining ingredients except the eggs and oil. 3. Add the eggs and oil and beat till smooth. 4. Add the almond mixture into flour mixture till well combined. 5. Lightly, grease a skillet and heat on medium heat. 6. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 7. Cook for about 2-3 minutes and carefully, flip it. 8. Cook for about 2-3 minutes. 9. Repeat with the remaining mixture. 10. Serve hot.

Sweet & Sour Crepes

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MAPLE FRUITY

Compote

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 100 kcal Fat 6g Carbohydrates 12.1g Protein 0.4 g Cholesterol 15 mg Sodium 44 mg

Ingredients 3 tbsps butter 2 tbsps maple sugar 2 tsps grated fresh ginger 1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg 3 C. frozen peach slices 1 C. frozen blackberries

Directions 1. 2. 3. 4.

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In a pan, melt the butter on medium heat. Add the ginger, maple syrup and spices and stir to combine. Stir in the peach slices and cook, stirring occasionally for about 20 minutes. Gently, stir in the blackberries and cook for about 5 minutes.

Maple Fruity Compote

Anise & Orange Crepes

Prep Time: 10 mins Total Time: 8 hrs 20 mins Servings per Recipe: 6 Calories 213 kcal Fat 8.2 g Carbohydrates 25.5g Protein 7.9 g Cholesterol 137 mg Sodium 91 mg

Ingredients 4 large eggs 1 C. milk 3/4 C. orange juice 1 tbsp anise extract

1 C. all-purpose flour 2 tbsps butter, divided Sugar, for dusting

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, add all the ingredients except butter and sugar and beat till smooth. Lightly, grease a skillet with butter and heat on medium-high heat. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. Cook for about 2 minutes per side. Repeat with the remaining mixture. Serve with a sprinkling of a sugar.

Anise & Orange Crepes

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MOSCOW

Tea

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 40 Calories 102 kcal Fat 0g Carbohydrates 26.4g Protein 0g Cholesterol 0 mg Sodium 2 mg

Ingredients 1 C. instant tea powder 2 C. orange-flavored drink mix (e.g. Tang) 1 (3 oz.) package powdered lemonade mix

2 C. white sugar 2 tsps ground cinnamon 1/2 tsp ground cloves

Directions 1. Get bowl, combine: cloves, tea powder, cinnamon, orange mix, sugar, and lemonade powder. 2. Combine everything evenly then place the mix into a jar for storage. 3. For serving this style of tea. 4. Use 1 C. of water either cold or warm and 4 tbsps of the tea mix. 5. Enjoy.

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Moscow Tea

Raspy Tea

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 10 Calories 86 kcal Fat 0.1 g Carbohydrates 22.2g Protein 0.1 g Cholesterol 0 mg Sodium 15 mg

Ingredients 1 gallon water 3 (3 oz.) gallon-size tea bags 1 C. fresh raspberries 1/2 C. white sugar

1/2 C. powdered lemonade mix (such as Country Time(R)) ice cubes

Directions 1. Get your water boiling in a saucepan then add in the sugar, raspberries, and tea bags. 2. Stir the mix until the sugar is fully incorporated then shut the heat and let the tea sit for 6 mins. 3. Take out the bags and discard them then add in the lemonade mix and stir everything until the lemonade is completely combined. 4. Pour the tea into a jug for serving then add in some ice as well. 5. Enjoy.

Raspy Tea

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SAN ANTONIO

Tea

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 145 kcal Fat 0.2 g Carbohydrates 38.1g Protein 0.9 g Cholesterol 0 mg Sodium 79 mg

Ingredients 1 C. white sugar 1/4 tsp salt 1 C. hot water 6 C. brewed black tea, cold 2 C. orange juice

1/2 C. lemon juice 1 orange, sliced into rounds 1 lemon, sliced into rounds 1 lime, sliced into rounds

Directions 1. 2. 3. 4. 5.

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In a large pitcher, combine sugar, salt and hot water. Stir the mix until everything is completely dissolved. Sir in the tea, orange juice and lemon juice. Serve everything in tall glasses with ice with slices of citrus fruit. Enjoy.

San Antonio Tea

Chunky

Guacamole

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 198 kcal Fat 14.9 g Cholesterol 19g Sodium 2.5 g Carbohydrates 0 mg Protein 49 mg

Ingredients 2 tbsp minced white onion 2 limes, juiced 2 serrano chili peppers 2 limes, juiced sea salt to taste

4 ripe avocados, peeled and pitted 1/4 C. chopped fresh cilantro 1 large mango - peeled, seeded, and chopped

Directions 1. In a bowl, mix together the juice of the 2 limes and onion and keep aside for about 1 hour. 2. Strain well and squeezes to remove the extra juice, then keep aside. 3. In a food processor, add the juice of the 2 limes, Serrano Chili and salt and pulse till chopped finely. 4. Add the avocado and pulse till smooth. 5. Transfer the mixture into a serving bowl. 6. Add the onion, mango and cilantro and stir to combine. 7. Serve immediately.

Chunky Guacamole

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COLORFUL

Ceviche

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 80 kcal Fat 0.4 g Cholesterol 20.1g Sodium 1.4 g Carbohydrates 0 mg Protein 7 mg

Ingredients 3 mangos - peeled, seeded, and diced 1 yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced

3 jalapeno peppers, minced 1/2 bunch fresh cilantro, minced 2 limes, juiced (with pulp)

Directions 1. In a bowl, mix together all the ingredients. 2. Refrigerate, covered for about 1 hour.

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Colorful Ceviche

Indian Mango Chutney

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 46 kcal Fat 0.2 g Carbohydrates 11.6g Protein 0.2 g Cholesterol 0 mg Sodium 13 mg

Ingredients 3 C. distilled white vinegar 6 C. white sugar 6 C. brown sugar 1 tsp ground cinnamon 2 tsp ground ginger 4 tsp ground allspice 1 tsp ground cloves 2 tsp ground nutmeg 5 small red hot chili peppers, seeded and chopped

1 tsp kosher salt 2 large onions, chopped 3 cloves garlic, chopped 1 C. golden raisins 1 C. raisins 1/2 C. fresh ginger root, chopped 16 C. sliced, semi-ripe mangos 1/2 C. sliced almonds

Directions 1. In a large pan, mix together the chili peppers, vinegar, both the sugars, spices and salt and bring to a boil. 2. Cook for about 30 minutes. 3. Stir in the remaining ingredients except the mangoes and almonds and cook for about 30 minutes. 4. Reduce the heat to low and stir in the mangoes and almonds then simmer for about 30 minutes. 5. Transfer the mixture into the sterilized jars, about 1/2-inch below from the top, then seal tightly.

Indian Mango Chutney

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VIBRANT MANGO

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 319 kcal Fat 20.2 g Cholesterol 34.2g Sodium 3.4 g Carbohydrates 0 mg Protein 205 mg

Ingredients 1/2 C. sugar 3/4 C. canola oil 1 tsp salt 1/4 C. balsamic vinegar 8 C. mixed salad greens 2 C. sweetened dried cranberries

1/2 lb. fresh strawberries, quartered 1 mango - peeled, seeded, and cubed 1/2 C. chopped onion 1 C. slivered almonds

Directions 1. 2. 3. 4.

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In a small bowl, add the sugar, salt, oil and vinegar and beat well. In a serving bowl, mix together all the ingredients except the almonds. Pour the vinaigrette and toss to coat well. Serve with a topping of the almonds.

Vibrant Mango Salad

Summery Quinoa Salad

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 162 kcal Fat 2.4 g Carbohydrates 31.1g Protein 5.3 g Cholesterol 1 mg Sodium 553 mg

Ingredients 1 1/2 C. chicken stock 3/4 C. quinoa 1 1/2 tsp curry powder 1/4 tsp garlic powder 1/2 tsp salt

1/4 tsp black pepper 1 mango - peeled, seeded and diced 3 green onions, chopped

Directions 1. In a pan, mix together the chicken broth, quinoa, curry powder, garlic powder, salt, and black pepper and bring to a boil on high heat. 2. Reduce the heat to medium-low and simmer, covered until for about 15-20 minutes. 3. Transfer the quinoa into a shallow dish and keep aside to cool. 4. Stir in the mango and green onions and serve.

Summery Quinoa Salad

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OCTOBER’S

Gazpacho

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 147 kcal Fat 5g Cholesterol 26.2g Sodium 1.6 g Carbohydrates 0 mg Protein 5 mg

Ingredients 2 C. 1/4-inch-diced fresh mangoes 2 C. orange juice 2 tbsp extra-virgin olive oil 1 seedless cucumber, cut into 1/4-inch dice 1 small red bell pepper, seeded and cut into 1/4-inch dice 1 small onion, cut into 1/4-inch dice

2 medium garlic cloves, minced 1 small jalapeno pepper, seeded and minced 3 tbsp fresh lime juice 2 tbsp chopped fresh parsley Salt and freshly ground black pepper

Directions 1. In a blender, add the mangoes, oil and orange juice and pulse till pureed. 2. Transfer the mango puree in a bowl with the remaining all ingredients and mix well. 3. Refrigerate till serving.

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October’s Gazpacho

Citrus Tilapia

& Mango Salsa

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 319 kcal Fat 16 g Carbohydrates 21.2g Protein 25.3 g Cholesterol 41 mg Sodium 562 mg

Ingredients 4 tilapia fillets 2 tbsp olive oil 1 1/2 tbsp grated orange zest 1/4 C. fresh orange juice salt and pepper to taste crushed red pepper flakes to taste Salsa: 1 mango - peeled, seeded and diced 1 small red onion, finely chopped 1 avocado - peeled, pitted and diced

3 roma tomatoes - peeled, seeded and chopped 1 lime, zested and juiced 1 jalapeno pepper, seeded and finely chopped 1 tbsp minced fresh ginger root 1/4 C. chopped fresh cilantro 1 tsp kosher salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a shallow baking dish mix together the orange zest, oil, orange juice chili flakes, salt and black pepper. 3. Add the tilapia fillets and coat with the mixture generously. 4. Cook everything in the oven for about 10-12 minutes. 5. Meanwhile for salsa in a bowl, mix together all the ingredients. 6. Serve the tilapia fillets with a topping of the mango salsa.

Citrus Tilapia & Mango Salsa

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KALE

and Sweet Potato Stew

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 249 kcal Fat 15.4 mg Carbohydrates 18.8 g Protein 10.4 g Cholesterol 30 mg Sodium 1866 mg

Ingredients

Directions

1 large onion, diced 2 tbsps olive oil 8 oz. Spanish chorizo, cut into 1/2 inch pieces 3 stalks celery, diced 3 carrots, diced 2 tsps ground cumin 1 tbsp paprika 1/2 tsp ground turmeric 2 tsps kosher salt 1 tsp freshly ground black pepper 1 pinch saffron threads 5 garlic cloves, diced 2 sweet potatoes, peeled and cut into 1-inch pieces 8 C. chicken broth 4 C. lacinato kale, washed, stemmed, and torn into pieces 1 lemon, juiced salt and pepper to taste 1 pinch harissa, or to taste 1 tbsp chopped fresh flat-leaf parsley

1. Stir fry your onions in olive oil, in a large pot, for 10 mins then combine in the chorizo and fry the sausage for 5 more mins. 2. Stir in the carrots and celery. 3. Continue frying the veggies for 5 mins then combine in: the garlic, cumin, saffron, turmeric, kosher salt, paprika, and black pepper. 4. Combine in the spices then continue frying everything for 4 more mins then combine in the broth and sweet potatoes. 5. Stir the mix again and get everything boiling. 6. Once the mix is boiling, set the heat to low, and simmer the mix for 25 mins. 7. Combine in the kale and cook the stew for 12 more mins then add some more pepper, salt, and the lemon juice. 8. When serving the stew top it with some parsley and harissa. 9. Enjoy.

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Kale and Sweet Potato Stew

NORTHERN AFRICAN STYLE

Fava Beans

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 242 kcal Fat 14.3g Cholesterol 0mg Sodium 500mg Carbohydrates 22g Fiber 6.3g Protein 9.7g

Ingredients 1 tbsp olive oil 1 medium onion, diced 1 (15 oz.) can fava beans, drained 1 lemon, juiced

1/3 C. tahini 5 cloves garlic, crushed salt and pepper to taste

Directions 1. Cook onion in hot oil for a few minutes and stir in beans, lemon juice and tahini before cooking everything for another few minutes. 2. Finally add in some salt and pepper before serving. 3. Enjoy.

88

Northern African Style Fava Beans

Murgh

Kari (A Simple Chicken Curry)

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 427 kcal Fat 24.3 g Carbohydrates 14.7g Protein 38.1 g Cholesterol 95 mg Sodium 1370 mg

Ingredients

Directions

2 lb. skinless, boneless chicken breast halves 2 tsp salt 1/2 C. cooking oil 1 1/2 C. chopped onion 1 tbsp minced garlic 1 1/2 tsp minced fresh ginger root 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander 1 tsp cayenne pepper 1 tbsp water 1 (15 oz.) can crushed tomatoes 1 C. plain yogurt 1 tbsp chopped fresh cilantro 1 tsp salt 1/2 C. water 1 tsp garam masala 1 tbsp chopped fresh cilantro 1 tbsp fresh lemon juice

1. Season the chicken breasts with 2 tsp of the salt. 2. In a large skillet, heat the oil on high heat and cook the chicken in batches till browned completely. 3. Transfer the chicken breasts into a plate and keep aside. 4. Reduce the heat to medium-high. 5. Add the onion, garlic and ginger and cook for about 8 minutes. 6. Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 tbsp of the water and cook for about 1 minute. 7. Stir in the chicken, tomatoes, yogurt, 1 tbsp of the chopped cilantro, 1 tsp of the salt and 1/2 C. of the water and bring to a boil, turning the chicken to coat with the sauce. 8. Sprinkle the garam masala and 1 tbsp of the cilantro over the chicken. 9. Simmer, covered for about 20 minutes. 10. Serve with a drizzling of the lemon juice.

Murgh Kari

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