Easy Cuban Cookbook: Taste Cuba with Authentic and Easy Cuban Recipes [3 ed.] 1795112433, 9781795112437

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Easy Cuban Cookbook Taste Cuba with Authentic and Easy Cuban Recipes (3rd Edition) By BookSumo Press All rights reserved

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Table of Contents

70 . . . . . . . . . Alternative Chicken and Rice 71 . . . . . . . . . Latin Crab Salad 72 . . . . . . . . . Cuban Dinner Rolls 73 . . . . . . . . . Handmade Refried Beans 74 . . . . . . . . . Pollo Con Ajo 7 . . . . . . . . . . Full Cuban Empanadas 75 . . . . . . . . . Cuban Tomato Salad 8 . . . . . . . . . . Sofrito Bean Soup 76 . . . . . . . . . Cuban Jerk Chicken 9 . . . . . . . . . . Pizza Old Havana 77 . . . . . . . . . Cuban Crock Pot 12 . . . . . . . . . Cuban Beefsteaks 78 . . . . . . . . . Classic Cuban Turkey Sandwich 13 . . . . . . . . . How to Make an Chayote Salad 79 . . . . . . . . . Authentic Flan 14 . . . . . . . . . Flank Steak Soup 82 . . . . . . . . . Cuban Tan Bread 15 . . . . . . . . . Cuban Tuna Steaks with Tropical Glaze 83 . . . . . . . . . Sofrito Steak with Capers Sauce: (Ropa Vieja) 16 . . . . . . . . . Cuban Steak Cutlets 84 . . . . . . . . . Yucca Salad with Lemon Dressing 17 . . . . . . . . . Orangy Grilled Steak 85 . . . . . . . . . Cuban Meat Marinade: (Mojo) 18 . . . . . . . . . Burritos Guevara 86 . . . . . . . . . Cotija Corn with Garlic Butter 19 . . . . . . . . . Cuban Caribbean Kabobs 87 . . . . . . . . . Picante Salsa 22 . . . . . . . . . Isabella’s Vanilla Batido 88 . . . . . . . . . Guava Danishes 23 . . . . . . . . . Bistec Cebolla 89 . . . . . . . . . Instant Brown Cuban Bread 24 . . . . . . . . . Arroz Amarillo 90 . . . . . . . . . Carmela’s Candies 25 . . . . . . . . . Couscous in Havana 91 . . . . . . . . . Florida Avocado Lunch Box 26 . . . . . . . . . Pimento Chicken and Okra Stew 94 . . . . . . . . . Black Tahini Hummus 27 . . . . . . . . . Cuban Fruit Danishes 95 . . . . . . . . . Cuban Cod Cakes 28 . . . . . . . . . Spinach Empanadas with Cheese 96 . . . . . . . . . Red Avocado Salsa 29 . . . . . . . . . Shrimp and Black Bean Pot 30 . . . . . . . . . How to Make Mojo: (Cuban Meat Marinade) 97 . . . . . . . . . Sopa de Frijol Negro 98 . . . . . . . . . Ensalada de Frijoles Negros 31 . . . . . . . . . Cuban Pulled Beef 99 . . . . . . . . . Miami Cuban Sandwiches 34 . . . . . . . . . Latin Chicken Dip 100 . . . . . . . . Black Bean Burgers Cuban Style 35 . . . . . . . . . Sea Scallops Salad with Mango Chutney 101 . . . . . . . . Isabelle’s Leche Arroz: (Latin Rice Pudding) 36 . . . . . . . . . Latin Lentil Salad with Cuban Dressing 102 . . . . . . . . Gran Mundo Bistec 37 . . . . . . . . . Cuban Ground Beef with Cooked Rice 103 . . . . . . . . How to Make a Cuban Roll 38 . . . . . . . . . Creamy Cilantro Soup 106 . . . . . . . . Roasted Chicken from Havana 39 . . . . . . . . . Cuban Black Bean Burgers 107 . . . . . . . . Orange Garlic Steak Griller 40 . . . . . . . . . Avenida de Belgica Shrimp Salad 108 . . . . . . . . 5-Ingredient Garlic Sauce 41 . . . . . . . . . Mash Potatoes Cuban 109 . . . . . . . . Cuban Camarones Bake 42 . . . . . . . . . Jackie’s Flan 110 . . . . . . . . Carmen’s Dinner: (Chicken and Rice) 43 . . . . . . . . . Caribbean Beet Salad 111 . . . . . . . . Platanos Maduros 46 . . . . . . . . . Slow Cooker Black Bean Soup 112 . . . . . . . . Carne Guisado: (Beef Stew) 47 . . . . . . . . . 5-Ingredient Cuban Rice 113 . . . . . . . . Chicken Wings Cuban 48 . . . . . . . . . Rita’s Rice 114 . . . . . . . . Round Steak with Cuban Mojo 49 . . . . . . . . . Cuban Rice Bowls 115 . . . . . . . . Fried Steaks with Lime Dressing 50 . . . . . . . . . Cuban Bruschetta 118 . . . . . . . . Tropical Pops 52 . . . . . . . . . South American Deep Dip 119 . . . . . . . . Dressing Soriano 53 . . . . . . . . . Authentic Bean Soup 120 . . . . . . . . Cuban Habichuelas 54 . . . . . . . . . Cuban Mushroom Skillet 121 . . . . . . . . Dressing Soriano 55 . . . . . . . . . Chickpeas Cubano 124 . . . . . . . . Spicy Green Hummus 58 . . . . . . . . . Latin Marinade 125 . . . . . . . . Cinnamon Cuba City Custard 59 . . . . . . . . . Bistec Frito: (Fried Steaks) 126 . . . . . . . . Salad Cubana 60 . . . . . . . . . Authentic Arroz y Gandules 127 . . . . . . . . Potato Salad Havanita 61 . . . . . . . . . Papaya Slush: (Batido) 128 . . . . . . . . Appendix I: Spice Mixes: Mango Chutney 62 . . . . . . . . . Cuban Fritters 63 . . . . . . . . . Corn and Black Bean Dip 64 . . . . . . . . . Olive Mojo 65 . . . . . . . . . Black Cakes with Tropical Rice 66 . . . . . . . . . Carmen’s Avocado Boats 67 . . . . . . . . . Rice and Beans Cuban Style

Full

Cuban Empanadas

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 163.7 Fat 11.9g Cholesterol 38.5mg Sodium 118.2mg Carbohydrates 2.8g Protein 10.9g

Ingredients 1/2 lb ground beef 1 tbsp olive oil 2 tbsp sofrito sauce 1 packet sazon goya with coriander and annatto 1/4 C. tomato sauce 1 tsp minced garlic or 2 cloves garlic,

minced 1/2 onion, diced 1/8 tsp black pepper 1/2 tsp oregano 6 large stuffed olives, diced 1 package frozen turnover dough oil

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the beef for 8 min. 2. Add the sofrito sauce with sazon goya, tomato sauce, garlic, onion, oregano, olives, a pinch of salt and pepper. 3. Let them cook for 16 min over low heat until the mixture becomes thick to make the filling. 4. Lay the turnover dough on a floured board. Flatten the triangles until they become 1/2 inch longer. 5. Place 1 tbsp of the filling in the middle of each dough triangle. Fold the dough over the filling. 6. Press the edges with a fork to seal them. 7. Place a large deep pan over medium heat. Heat in it 2 inch of oil until it becomes hot. 8. Cook in it the empanadas until they become golden brown. Drain them and place them on paper towels. 9. Allow the empanadas to cool down for a while then serve them with your favorite dip. 10. Enjoy.

Full Cuban Empanadas

7

SOFRITO

Bean Soup

Prep Time: 30 mins Total Time: 5 hr Servings per Recipe: 9 Calories 189.1 Fat 2.5g Cholesterol 0.0mg Sodium 92.2mg Carbohydrates 32.2g Protein 11.0g

Ingredients 14 oz dried black beans, rinsed 7 C. water 1-2 tbsp water 1 (14 1/2 oz) cans reduced-chicken broth 2 tbsp red wine vinegar Sofrito 1 tbsp olive oil 1 C. green bell pepper, finely chopped

1 C. onion, finely chopped 3/4 C. pimento-stuffed green olives, plus two tbsp brine 1/2 C. carrot, finely chopped 1/4 C. celery, finely chopped 5 garlic cloves, minced 2 tsp dried thyme 1/4 tsp salt

Directions 1. To make the beans: 2. Place a pot over medium heat. Stir in it the beans with 7 C. of water. 3. Cook them until they start boiling. Turn off the heat and put on the lid. Let them sit for 60 min. 4. Stir in the broth. Heat them until the broth starts boiling. 5. Lower the heat and let it cook for 3 h 10 min until the beans are done. 6. To make the sofrito: 7. Place a large pan over medium heat. Heat in it the oil. Stir in the rest of the ingredients. 8. Cook them for 60 min while adding some water if needed until the veggies become soft and mushy. 9. Add the sofrito to the cooked beans and mix them well. 10. Get a food processor: Pour in it 1 C. of the mix and blend it smooth. 11. Add it to the bean and stir them well. Serve it with some rice and leftover meat. 12. Enjoy. 8

Sofrito Bean Soup

Pizza

Old Havana

Prep Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 80 Calories 120.7 Fat 8.6g Cholesterol 21.8mg Sodium 350.1mg Carbohydrates 4.3g Protein 6.6g

Ingredients Tomato Base 3 tbsp olive oil 2 tbsp diced garlic 1 medium onion 6 oz tomato paste 22 oz no-salt-added tomato sauce 1 bay leaf 1/2 tsp cumin 1 tsp oregano 1/4 tsp salt 1/4 tsp pepper

1 1/4 tbsp brown sugar Garnish 10 oz Cotija cheese 5 lbs other cheese 4 -6 prepared pizza crust, cooked Roux unsalted butter 2 tbsp masa corn flour, or all-purpose flour 12 oz mild enchilada sauce 12 oz low beef broth

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion for 5 min. 2. Stir in the garlic and cook them for 4 min. Stir in the tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar. 3. Let them cook for 35 min over low heat to make the pizza sauce. 4. Place a heavy saucepan over medium heat. Heat in it the butter until it melts. 5. Mix in the flour and cook it until it becomes golden. Stir in the enchilada sauce and whisk until no lumps are found. 6. Stir in the cumin, garlic, brown sugar, and beef broth. Let them cook over low heat until the sauce becomes thick to make the roux. 7. Add the pizza sauce and combine them well. 8. Preheat the oven to 350 F. 9. Place the pizza crusts on a baking sheets. Grease them with a cooking spray. 10. Spread 1/2 C. of pizza sauce over each pizza crust. Top them with the cotija cheese and 1/2 C. of the other cheese. 11. Lay over them toppings of your choice. Place the pizzas in the oven and let them cook for until the cheese melts. 12. Serve your pizza hot. 13. Enjoy. Pizza Old Havana

9

CUBAN

Beefsteaks

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 2477.4 Fat 237.4g Cholesterol 617.7mg Sodium 1269.8mg Carbohydrates 31.7g Protein 59.4g

Ingredients Cheese Sauce 8 oz heavy cream 6 oz cheddar cheese Sandwich 1 loaf Cuban bread 4 oz sliced raw beef

1 C. crispy potato sticks 1/4 C. raw onion, Sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8.

To make the cheese sauce: Place a heavy saucepan over medium heat. Heat in it the cream until it becomes hot. Get food processor: Combine in it the hot cream with cheddar cheese. Let them sit for few minutes. Blend them smooth. To prepare the sandwich: Place a small skillet over medium heat. Heat in it a splash of oil or some butter. Cook in it the onion for 5 to 7 min until it becomes golden. Stir in the beef and cook them for 2 min. Stir in 2 oz. of the cheese sauce. Put on the lid and let them cook for 6 to 10 min. 9. Spread the cheese sauce on the Cuban sandwich bread. Lay in it the cooked beef and onion mix followed by the potato sticks. 10. Serve your sandwich right away. 11. Enjoy.

12

Cuban Beefsteaks

How to Make

an Chayote Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 114.5 Fat 9.2g Cholesterol 0.0mg Sodium 105.8mg Carbohydrates 8.0g Protein 1.6g

Ingredients 6 chayote (similar to squash) 1/2 tsp mustard 1/4 tsp salt 1/4 tsp black pepper 1/4 C. extra virgin olive oil

Directions 1. Place a large saucepan over medium heat. Place in it the chayotes and cover them with water. 2. Bring them to a rolling boil for 14 to 16 min until they become soft. 3. Drain the chayotes and let them cool down for few minutes. Cut them into dices. 4. Get a mixing bowl: Toss in it the diced chayotes with the remaining ingredients. Toss them to coat. 5. Place the salad in the fridge to cool down completely. Serve it with some lettuce and sour cream. 6. Enjoy.

How to Make an Chayote Salad

13

FLANK

Steak Soup

Prep Time: 10 mins Total Time: 2 hr 10 mins Servings per Recipe: 8 Calories 494.9 Fat 29.2g Cholesterol 73.3mg Sodium 406.8mg Carbohydrates 16.4g Protein 40.6g

Ingredients 8 tbsp olive oil 3 lbs flank steaks, cut crosswise in 6 pieces coarse salt black pepper 3 large Spanish onions, 1 peeled and cut in large dice, 2 sliced 3 bell peppers, 1 cut in large dice, 2 sliced

2 tbsp vinegar 1 quart chicken stock 2 bay leaves 1 tsp black pepper 1 pinch ground cumin 3 garlic cloves, thinly sliced 2 tbsp tomato paste 1 1/2 C. crushed tomatoes 1/2 tsp Tabasco sauce

Directions 1. Sprinkle some salt and pepper all over the steaks. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 4 to 5 min on each side. 3. Stir the veggies into the pan. Cook them for 3 min. Stir in the vinegar, with steak pieces, broth and seasonings. 4. Let them cook for 2 h 35 min over low heat. Turn off the heat and let the pan sit for 35 min. 5. Drain the steak pieces and cut them into small pieces. Drain the veggies from the broth and slice them. 6. Place a stew pot over medium heat. Cook in it the veggies with tomato paste and crushed tomatoes. Let them cook for 16 min over low heat. 7. Stir in the shredded meat with cooking broth. Let them cook for 15 min over low heat to heat them through. 8. Serve your stew warm with some white rice. 9. Enjoy. 14

Flank Steak Soup

Cuban

Tuna Steaks with Tropical Glaze

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 716.1 Fat 11.0g Cholesterol 75.3mg Sodium 95.6mg Carbohydrates 108.0g Protein 49.7g

Ingredients 3/4 C. cider vinegar 3/4 C. firmly packed brown sugar 2 tsp Madras curry powder 1/2 tsp ground cinnamon 1/8 tsp ground red pepper 1/4 tsp minced garlic 6 medium bananas, sliced, divided

12 oz mangoes, slices divided 1/4 C. golden seedless raisins 4 (7 oz) ahi tuna steaks

Directions 1. Place a small saucepan over medium heat. Stir in it the vinegar, sugar, curry powder, pepper, cinnamon and minced garlic. 2. Let them cook for 2 min. Stir 4 sliced bananas with 1 C. of diced mango. Let them cook for 11 min over low heat. 3. Stir in the remaining banana slices with mango and raisins. Turn off the heat and let it sit for 35 min. 4. Place a large pan over medium heat. Grease it with a cooking spray. 5. Season the tuna steaks with some salt and pepper. Cook them for 4 to 6 min on each side. 6. Spoon the chutney over the tuna steaks then serve them. 7. Enjoy.

Cuban Tuna Steaks with Tropical Glaze

15

CUBAN

Steak Cutlets

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 286.2 Fat 10.9g Cholesterol 265.0mg Sodium 246.0mg Carbohydrates 8.0g Protein 36.6g

Ingredients 4 steaks, 1/4 inch thick 1 chopped onion 3 garlic cloves, minced 1/4 C. orange juice, sour orange juice ( or 1/8 C. orange juice & 1/16 C. lemon juice & 1/16 C. lime juice) 1/8 tsp dried oregano 1/8 tsp peppercorn, smashed 1/8 tsp paprika, Spanish

1/8 tsp salt 4 eggs 1 C. ground cracker meal, salted to taste flour olive oil

Directions 1. Get a mixing bowl: Combine in it the onion with garlic, orange juice and salt. 2. Add the steaks and coat them with it. 3. Get a mixing bowl: Whisk in it the eggs. Drain the steaks from the marinade and dip them in the eggs. 4. Coat them with flour then roll them in the breadcrumbs. Repeat the process to with the steaks once again to make another layer. 5. Place a large pan over medium heat. Heat in it the oil. Cook in it the steaks for 6 to 8 min on each side. 6. Serve your steaks warm with your favorite toppings. 7. Enjoy.

16

Cuban Steak Cutlets

Orangy

Grilled Steak

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 539.5 Fat 39.1g Cholesterol 148.0mg Sodium 106.2mg Carbohydrates 1.6g Protein 42.6g

Ingredients 1/4 C. orange juice 2 tbsp lime juice 2 tbsp vegetable oil 2 tbsp grill mates McCormick's Montreal Brand steak seasoning 1 1/2 tsp oregano 1/2 tsp ground cumin

2 lbs sirloin steaks, trimmed

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a large zip lock bag: Stir in it the orange juice with lime juice, oil, steak seasoning, oregano, and cumin. 3. Season the steaks with some salt and pepper. Place them in the zip lock bag and coat them with the marinade. 4. Seal the bag and let them seal for 40 min. 5. Drain the steaks and cook them on the grill for 5 to 7 min on each side. 6. Serve your steaks warm with your favorite toppings. 7. Enjoy.

Orangy Grilled Steak

17

BURRITOS

Guevara

Prep Time: 0 mins Total Time: 15 mins Servings per Recipe: 1 Calories 600.5 Fat 8.0g Cholesterol 0.0mg Sodium 710.3mg Carbohydrates 115.4g Protein 16.9g

Ingredients 1 C. sweet potato, diced and cooked 1 C. very ripe plantain, thinly sliced 2 C. short-grain brown rice, cooked, to room temperature 2 C. whole black beans, cooked, to room temperature 1 medium red onion, peeled and diced 3/4 C. spicy barbecue sauce 6 (10 inch) wheat flour tortillas

olive oil, for frying

Directions 1. Place a pan over medium heat. Heat in it the oil. 2. Cook in it the sweet potato for 9 to 11 min. Drain it and place it aside. 3. Stir the plantain slices into the pan. Cook them for 2 to 3 min on each side until they become golden. 4. Drain the plantain slices and place them aside. 5. Spread half of the bbq sauce between the tortillas. Top them with the beans, sweet potato, rice, onion, and plantain slices on top. 6. Drizzle the remaining sauce on top. Roll the tortillas over the filling in a burrito style. 7. Serve your burritos with some extra sauce of your choice. 8. Enjoy.

18

Burritos Guevara

Cuban

Caribbean Kabobs

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 8 Calories 147.3 Fat 2.2g Cholesterol 65.8mg Sodium 220.2mg Carbohydrates 3.8g Protein 26.7g

Ingredients 1/2 C. orange juice 3 tbsp fresh lemon juice 1 tsp olive oil 2 large garlic cloves, minced 1 tsp ground cumin 1/2 tsp paprika 1/2 tsp table salt

1/2 tsp dried oregano 2 lbs boneless skinless chicken breasts 12 medium jalapeno peppers, halved lengthwise, seeded olive oil flavored cooking spray

Directions 1. Get a mixing bowl: Whisk in it the orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano. 2. Get a zip lock bag. Place in it the peppers with chicken. Pour the marinade over them. 3. Seal the bag and shake it to coat. Place it in the fridge for at least 3 h to overnight. 4. Before you do anything else, preheat the grill and grease it. 5. Drain the chicken breasts and cut them into dices. Repeat the process with the peppers. 6. Thread the chicken and pepper dices into skewers. Place them on the grill and let them cook for 7 to 8 min on each side. 7. Serve your kabobs hot with some sour cream and pita bread. 8. Enjoy.

Cuban Caribbean Kabobs

19

ISABELLA’S

Vanilla Batido

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 316.4 Fat 9.3g Cholesterol 34.1mg Sodium 133.9mg Carbohydrates 50.9g Protein 9.1g

Ingredients 2 C. milk 2 C. ice 1 C. strawberry, frozen 1 banana 3 tbsp brown sugar 1 tsp vanilla

Directions 1. Get a blender: Combine in it all the ingredients. Blend them smooth. 2. Serve your shake right away. 3. Enjoy.

22

Isabella’s Vanilla Batido

Bistec

Cebolla

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 139.3 Fat 12.6g Cholesterol 15.2mg Sodium 345.2mg Carbohydrates 7.4g Protein 0.8g

Ingredients 2 lbs cube steaks, cut into 4-6 pieces 1/2 tsp salt 1/4 tsp ground black pepper 3 limes, juice of 4 garlic cloves, minced 2 tbsp olive oil 2 tbsp butter

1 large yellow onion, roughly chopped 2 tbsp finely chopped parsley white rice, for serving

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Sprinkle some salt and pepper all over the steaks. Get a large zip lock bag: Combine in it the juice of 2 limes with garlic. Add the steaks and seal the bag. Shake it to coat. Let it sit for 60 min. Place a pan over medium heat. Heat in it the oil with butter. Cook in it the onion for 6 min. Drain it and place it aside. Cook the steaks in the same pan over medium heat for 3 to 4 min on each side. Drain them and place them on serving plates. Drizzle the juices from the pan on top. Place the onion on top of the steaks followed by the remaining lime juice and parsley. Serve your steaks warm with some rice or noodles. Enjoy.

Bistec Cebolla

23

ARROZ

Amarillo

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 201.7 Fat 8.6g Cholesterol 10.1mg Sodium 46.0mg Carbohydrates 28.1g Protein 2.8g

Ingredients 1 -2 tsp annatto seeds 2 tbsp olive oil 2 tbsp butter 1 onion, diced 1 celery rib, diced 1 C. bell pepper, minced 2 -3 garlic cloves, minced 1 C. long grain rice 2 1/2 C. water or 2 1/2 C. vegetables or

2 1/2 C. chicken stock salt pepper 1/4 tsp cumin 3 sprigs cilantro lime pimiento

Directions 1. Place a small saucepan over medium heat. Stir in it the oil with annatto seeds. Heat them until the oil become orange. 2. Turn off the heat. Discard the seeds after the oil cools down. 3. Place a large pan over medium heat. Heat in it the oil again with butter. 4. Cook in it them the onions, celery and garlic with salt, pepper and cumin for 6 min. 5. Stir in the bell peppers and let them cook for 4 min. Add the rice and stir them well. Let them cook for 2 min. 6. Stir in the stock then put on the lid. Let them cook for 16 in over low medium heat. 7. Garnish your rice pan with some cilantro, pimentos and lime slices. Serve it hot. 8. Enjoy.

24

Arroz Amarillo

Couscous

in Havana

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 393.6 Fat 12.1g Cholesterol 0.0mg Sodium 42.0mg Carbohydrates 57.8g Protein 14.7g

Ingredients 1 C. couscous, prepared according to package directions 1 (15 oz) cans black beans, rinsed and drained 1 C. small diced peeled ripe papaya 1 C. shredded spinach 2 tbsp lime juice

2 tbsp olive oil 1/2 tsp ground cumin 1/8 tsp cayenne pepper 1/4 C. chopped smoked salted almond

Directions 1. 2. 3. 4. 5.

Follow the instructions on the package to prepare the couscous. Let it sit for 12 min. Get a mixing bowl: Mix in it the couscous with the rest of the ingredients. Serve your couscous salad right away. Enjoy.

Couscous in Havana

25

PIMENTO

Chicken and Okra Stew

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 471.5 Fat 27.0g Cholesterol 121.9mg Sodium 594.6mg Carbohydrates 28.0g Protein 31.4g

Ingredients extra virgin olive oil, for sauteing 3 chopped onions 1 chopped green pepper 1 chopped red bell pepper 8 mashed garlic cloves 1 1/2 C. water or 1 1/2 C. low chicken broth 2 extremely ripe plantains 3 chopped tomatoes 2 tbsp tomato paste 8 oz tomato sauce

8 chopped pimento-stuffed green olives 1/4 C. raisins 2 tsp olive juice (from the jar) 1 C. chopped okra 1 whole chickens, cut into 8 pieces 1 tsp salt, to taste crushed red pepper flakes, to taste 1/4 tsp cumin 1 whole lemon, for seasoning 1 pinch sugar

Directions 1. Get a mixing bowl: Toss in it the chicken pieces with one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt. 2. Let it sit in the fridge for 1 h to overnight. Drain it. 3. Place a stew pot over medium heat. Heat in it the oil. Cook in it the chicken pieces for 2 to 3 min on each side. 4. Drain it and place it aside. Add a splash of oil to the pot. Cook in it the bell pepper with onion for 6 min. 5. Stir in the okra and cook them for 2 min. Stir in the garlic and cook them for an extra minute. 6. Stir in the remaining ingredients. Let them cook for 2 min. Stir in the browned chicken back into the pot. 7. Put on the lid and lower the heat. Let them cook for 60 min. 8. Serve your stew hot with some rice or bread. 9. Enjoy. 26

Pimento Chicken and Okra Stew

Cuban

Fruit Danishes

Prep Time: 40 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 405.9 Fat 30.5g Cholesterol 52.9mg Sodium 215.1mg Carbohydrates 26.9g Protein 6.6g

Ingredients 3/4 C. cream cheese, room temperature 1 C. grated panela cheese or 1 C. dry-curd farmer cheese 2 (1/2 lb) puff pastry sheet, each cut into a 12-inch circle 1 egg, lightly beaten 2/3 C. guava paste or 2/3 C. other fruit

jam 1/4 C. freshly squeezed lime juice 1 tbsp heavy cream

Directions 1. Get a mixing bowl: Combine in it the panela and cream cheese well. 2. Cover a cookie sheet with a piece of parchment paper. Lay a pastry sheet on top of it. 3. Coat the edges of the circle with some beaten egg. Pour over it the cheese mix and spread it leaving the edges empty. 4. Pour the guava pasta on top of the cheese layer and spread it. Lay the second pastry sheet on top of the filling. 5. Press the edges to seal them gently with a fork 6. Get a mixing bowl: Whisk in it the heavy cream, with the remaining beaten egg. Coat the pie with the mix. 7. Place it in the fridge overnight. 8. Before you do anything, preheat the oven to 450 F. 9. Place the pie in the oven and let it cook for 1 min. 10. Serve your crunchy cream pie warm with your favorite toppings. 11. Enjoy.

Cuban Fruit Danishes

27

SPINACH

Empanadas with Cheese

Prep Time: 25 mins Total Time: 2 hr 25 mins Servings per Recipe: 8 Calories 800.3 Fat 52.2g Cholesterol 166.0mg Sodium 501.7mg Carbohydrates 64.0g Protein 22.6g

Ingredients 1 lb flour 1/2 lb butter, plus, diced 2 tbsp butter 1 egg 2 tbsp red wine vinegar 3 C. grated cheddar cheese

1 bunch Baby Spinach 1 C. finely chopped hazelnuts 1 C. raisins 1 medium sized onion 1 egg, mixed with 2 tbsp water

Directions 1. 2. 3. 4.

Get a mixing bowl: Combine in it the diced butter with flour, egg and vinegar. Mix them well with your hands until you get a soft dough. Lay a plastic wrap over the bowl to cover it. Place it in the fridge and let it sit for 35 min. Place a heavy saucepan over medium heat. Heat in it 2 tbsp of butter. Cook in it the spinach with onion for 5 min. 5. Place them aside to cool down. Add the hazelnuts, raisins and cheese. Combine them well to make the filling. 6. Place the dough on a floured surface. Roll it until it becomes thin. Use a 3 1/2 inches cookie cutter to cut it into circles. 7. Place the dough circle on a lined up baking sheet. Place in it the dough circles. Lay 1 tbsp of the filling in the middle of each circle. 8. Coat the edges of the dough circles with some egg wash. Pull the edges of the dough over the filling and press it to the other side. 9. Place them in the fridge for 35 min. 10. Before you do anything, preheat the oven to 400 F. 11. Bake the empanadas in the oven for 26 min. Allow them to cool down for a while then serve them warm or cold with your favorite dip. 12. Enjoy. 28

Spinach Empanadas with Cheese

Shrimp

and Black Bean Pot

Prep Time: 12 mins Total Time: 22 mins Servings per Recipe: 4 Calories 326.0 Fat 9.6g Cholesterol 172.8mg Sodium 469.3mg Carbohydrates 28.8g Protein 31.6g

Ingredients 2 tbsp olive oil 1 large onion, thinly sliced 3 large garlic cloves, minced 1 fresh jalapeno pepper, seeded, finely chopped 1 (14 oz) cans plum tomatoes, drained, chopped 1/3 C. water 1 tbsp red wine vinegar

2 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp fresh ground pepper 1 lb medium shrimp, peeled, deveined 1 (15 oz) cans black beans, rinsed 1/3 C. chopped fresh cilantro sour cream, for serving

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion, garlic, and jalapeno for 6 min. 2. Add the tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper. Cook them for 6 min over low medium heat. 3. Add the shrimp and let them cook for 4 min. Add the coriander with beans. Cook them for an extra few minutes. 4. Serve your shrimp stew warm with some rice, or noodles and sour cream. 5. Enjoy.

Shrimp and Black Bean Pot

29

HOW TO MAKE

Mojo (Cuban Meat Marinade)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 1 Calories 540.0 Fat 54.5g Cholesterol 0.0mg Sodium 1171.1mg Carbohydrates 13.9g Protein 1.7g

Ingredients 1/2 C. olive oil 8 garlic cloves, large, cut into paper thin slices, finely chopped 2/3 C. orange juice, fresh and sour 1/2 C. water 1 tsp cumin, ground 1 tsp oregano, dried

1 tsp salt, to taste 1 tsp black pepper, freshly ground, to taste 3 tbsp cilantro, chopped fresh

Directions 1. Place a saucepan over medium heat. Heat in it the oil. Cook in it the garlic for 3 min. 2. Add the orange juice, water, cumin, oregano, 1 tsp salt, and 1 tsp pepper. 3. Cook them until they start boiling. Turn off the heat and let the sauce cool down for a while. 4. Add the cilantro and fold it into the sauce. Pour it into a jar and seal it. 5. Place the sauce in the fridge until ready to use. 6. Enjoy.

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How to Make Mojo: (Cuban Meat Marinade)

Cuban

Pulled Beef

Prep Time: 8 hrs Total Time: 10 hr 30 mins Servings per Recipe: 4 Calories 715.3 Fat 57.9g Cholesterol 156.4mg Sodium 135.3mg Carbohydrates 4.9g Protein 42.1g

Ingredients 2 lbs roast 3 bay leaves 4 tbsp fresh lime juice 4 tbsp fresh lemon juice 2 cloves garlic, finely minced 4 tbsp olive oil 1/2 large onion, thinly sliced

fresh parsley, as desired

Directions 1. Place a large pot over medium high heat. Place in it the roast with bay leaves. 2. Cover it with water and bring it to a boil. Lower the heat and let it cook for 1 h 15 min until the roast is done. 3. Drain the roast and use a fork to shred it. 4. Get a large roasting pan: Mix in it the lime juice, lemon juice and garlic. Add the shredded roast with a pinch of salt and pepper. 5. Mix them well. Let it sit overnight. 6. Place a large skillet over medium heat. Heat in it the oil. Drain the shredded meat and add it to the pan. 7. Cook it for 14 to 16 min while stirring it often. 8. Stir in the onion with parsley. Let them cook for 14 to 16 min until it softens. 9. Serve your shredded roast warm with some bread your favorite toppings. 10. Enjoy.

Cuban Pulled Beef

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LATIN

Chicken Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 171.5 Fat 14.6g Cholesterol 87.9mg Sodium 245.9mg Carbohydrates 7.1g Protein 3.5g

Ingredients 1 C. chicken, boiled and ground 1 (3 oz) jars pimientos 1 tbsp sweet relish 4 oz cream cheese 2 eggs, hard boiled 1/2 C. mayonnaise

Directions 1. Get a blender: Combine in it all the ingredients. Blend them smooth. 2. Serve your spread with some bread or crackers. 3. Enjoy.

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Latin Chicken Dip

Sea Scallops

Salad with Mango Chutney

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 138.8 Fat 4.6g Cholesterol 14.8mg Sodium 77.3mg Carbohydrates 17.2g Protein 9.1g

Ingredients 12 large sea scallops 2 tsp fish dry rub seasonings, divided cooking spray 5 slices fresh pineapple 4 C. gourmet salad greens 4 C. torn Boston lettuce 1/3 C. diced peeled avocado

2 tbsp mango chutney, see appendix 2 tbsp fresh lime juice 2 tsp olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the grill and grease it. Season the scallops with 1 1/2 tsp of the fish rub. Spray them with some cooking spray. Lay the scallops over the grill and cook them for 1 to 2 min on each side. Place the scallops on a plate. Cover them with a piece of foil to keep them warm. Place the pineapple slices over the grill and cook them for 2 to 3 min on each side. Allow them to cool down for a while. Get a serving bowl: Toss in it the salad greens with lettuce, avocado, and pineapple. Get a small mixing bowl: Mix in it the chutney, lime juice, olive oil, and remaining 1/2 tsp fish rub to make the sauce. 9. Add the dressing to the salad bowl. Toss them to coat. 10. Divide the salad between serving bowl. Top them with the scallops then serve them. 11. Enjoy.

Sea Scallops Salad with Mango Chutney

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LATIN LENTIL

Salad with Cuban Dressing

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 261.5 Fat 7.4g Cholesterol 0.0mg Sodium 2043.4mg Carbohydrates 34.3g Protein 14.7g

Ingredients 8 C. water 2 tbsp salt 1 lb dried lentils, cleaned 1/4 C. olive oil 1/4 C. white wine vinegar 1/2 tsp dried ground cumin 1/2 tsp dried ground coriander

1 tsp cayenne 1 tsp salt

Directions 1. 2. 3. 4.

Place a large pot over low medium heat. Heat in it the water until it starts boiling. Stir in the lentils with 2 tbsp of salt. Let them cook for 35 min until they become soft. Once the time is up, drain the lentils and run them under some cool water. Get a mixing bowl: Whisk in it the salt with olive oil, vinegar, cumin, coriander, cayenne pepper and 1 tsp of salt. 5. Add the lentils and toss them to coat. Chill the salad in the fridge for few hours then serve it. 6. Enjoy.

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Latin Lentil Salad with Cuban Dressing

Cuban

Ground Beef with Cooked Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 638.2 Fat 34.9g Cholesterol 107.9mg Sodium 138.5mg Carbohydrates 48.3g Protein 32.9g

Ingredients 3 tbsp vegetable oil 2 lbs ground beef 1 onion, minced 1 garlic clove, minced 3 tomatoes, peeled and chopped 2 apples, peeled and sliced 1 jalapeno pepper, chopped

1/2 C. raisins, soaked 10 minutes 1/2 tsp dried oregano 1/2 tsp dried thyme salt and pepper 1 tbsp butter 1/4 C. almonds, slivered 3 C. hot cooked rice

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the beef for 8 min. 2. Stir in the onion with garlic. Let them cook for 6 min. Stir in the onion with garlic, tomato, apples, jalapeno, raisins, oregano, thyme, salt and pepper. 3. Lower the heat and let them cook for 22 min. 4. Place a small pan over medium heat. Melt in it the butter. Cook in it the almonds until they become golden brown. 5. Spoon the rice into serving plates. Top it the with the beef stew then garnish it with the toasted almonds. 6. Serve your plates hot. 7. Enjoy.

Cuban Ground Beef with Cooked Rice

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CREAMY

Cilantro Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 310.1 Fat 27.9g Cholesterol 96.7mg Sodium 71.4mg Carbohydrates 14.2g Protein 2.9g

Ingredients 2 heads garlic 4 large onions, finely diced 5 C. water 1/4 C. butter 2 C. heavy cream 1/4 C. chopped fresh cilantro

Directions 1. 2. 3. 4. 5.

Discard the peel of the garlic cloves. Place a small saucepan over medium heat. Stir in the water with onion and garlic. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for 32 min over low heat. Drain the garlic cloves and mash them. Stir them back into the soup with butter, cream, a pinch of salt and pepper. 6. Garnish the soup with some cilantro then serve it hot. 7. Enjoy.

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Creamy Cilantro Soup

Cuban

Black Bean Burgers

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 155.4 Fat 3.5g Cholesterol 10.6mg Sodium 61.4mg Carbohydrates 25.7g Protein 6.3g

Ingredients 2 (15 oz) cans low-black beans, drained and rinsed 2 large tomatoes, seeded and chopped 1/2 C. bell pepper, chopped 1/4 C. fresh cilantro, chopped 1/2 C. green onions or 1/2 C. scallion, chopped 2 large garlic cloves, minced 2 tsp ground cumin 1 tsp chili powder 1 C. all-purpose flour

canola oil salt and pepper Yogurt Sauce 2 C. plain yogurt 1 lime, juice of 1 tbsp cumin 1/4 C. cilantro, chopped fine 1 tsp chili powder 1/2 tsp garlic powder salt and pepper

Directions 1. 2. 3. 4.

To make the bean burgers: Get a mixing bowl: Combine in it the all the burger ingredients. Mix them well. Get a food processor: Pour in it 1/3 of the bean mixture. Blend it smooth. Add the mix back into the burger bowl. Combine them well. Season them with some salt and pepper. 5. Add the flour gradually while mixing until the mix become thick. 6. Place a pan over medium heat. Heat in it 4 tbsp of oil. 7. Place them in the hot pan and let them cook for 4 to 6 min on each side or until they become golden brown. 8. To make the yogurt sauce: 9. Get a mixing bowl: Whisk in it all the sauce ingredients. 10. Place the beans burgers between bread buns. Drizzle over them the yogurt sauce. 11. Serve your burgers with your favorite toppings. 12. Enjoy. Cuban Black Bean Burgers

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AVENIDA DE BELGICA

Shrimp Salad

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 7 Calories 1330.8 Fat 132.1g Cholesterol 134.8mg Sodium 615.5mg Carbohydrates 24.6g Protein 15.1g

Ingredients 1 (1 oz) package Hidden Valley Original Ranch Dips Mix 1 lb large raw shrimp, peeled and deveined 1 tbsp chopped fresh chives 1 C. Greek yogurt 1/8 C. lemon juice

1/2 C. grated coconut 2 large eggs, beaten salad greens 2 C. breadcrumbs 4 C. cooking oil

Directions 1. Get a mixing bowl: Stir in it the breadcrumbs with coconuts. 2. Get a mixing bowl: Beat in it 2 eggs and place it aside. 3. Coat the shrimp with the beaten egg then coat it with the ranch mix. Coat it one again with the beaten egg and followed by the ranch mix. 4. Roll the shrimp in the breadcrumbs. 5. Place a pan over medium heat. Heat in it the oil. Cook in it the shrimp until it becomes golden brown on all sides. 6. Get a small mixing bowl: Whisk in it the yogurt with chives and a drizzle of lemon juice to make the sauce. 7. Serve your golden shrimp with yogurt sauce and some hot sauce on the side. 8. Enjoy.

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Avenida de Belgica Shrimp Salad

Mash Potatoes Cuban

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 299.3 Fat 3.7g Cholesterol 0.0mg Sodium 22.2mg Carbohydrates 61.1g Protein 7.1g

Ingredients 8 medium new potatoes 1 small onion, minced 2 tbsp parsley, chopped 1 tbsp olive oil salt and black pepper

Directions 1. Place a large saucepan over medium heat. Place in it the potatoes with a pinch of salt. Cover them with water. 2. Let them cook for 12 to 16 min until it becomes slightly soft. 3. Before you do anything else, preheat the oven broiler. 4. Gently wrap a potato in a towel. Press it with the palm of your hand to flatten it slightly. 5. Repeat the process with the remaining potatoes. Place them on a lined up baking sheet. 6. Coat the potatoes with oil then place them in the oven. Let them cook in the oven for 6 to 9 min. 7. Garnish the broiled potatoes with onion, parsley, a pinch of salt and pepper. 8. Serve them warm with some sour cream. 9. Enjoy.

Mash Potatoes Cuban

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JACKIE’S

Flan

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 457.7 Fat 17.1g Cholesterol 218.0mg Sodium 306.5mg Carbohydrates 63.3g Protein 13.7g

Ingredients Filling 1 (14 oz) cans sweetened condensed milk 1 (12 oz) cans evaporated milk 0.5 (4 oz) packages cream cheese 1 tsp vanilla, if not 1 tbsp of the imitation ( pure)

3 whole eggs 2 egg yolks 5 tbsp sugar 1/4 tsp salt Caramel 5 tbsp sugar

Directions 1. Place a heavy saucepan over medium heat. Heat in it the sugar until it melts to make the caramel. 2. Pour into a ceramic flan dish. Swirl the dish to cover the base of it with the caramel. 3. Place it aside to cool down for few minutes. 4. Get a food processor: Place in it all the filling ingredients. Blend them smooth. 5. Pour the flan mixture into the dish over the caramel. 6. Use a piece of a foil to cover the flan dish tightly. Place it in a pressure cooker. 7. Add water to the pot until it reaches half of the flan dish. Put on the lid and let it cook on high until the cooker starts whistling. 8. Adjust the cooker to medium and let it cook for 32 min. 9. Once the time is up, turn off the cooker and let the flan cool down completely. 10. Pull the flan dish from the cooker and place it in the fridge. Let it chill for at least 1 h. 11. Garnish the flan with your favorite toppings then serve it. 12. Enjoy.

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Jackie’s Flan

Caribbean

Beet Salad

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 57.6 Fat 3.4g Cholesterol 0.0mg Sodium 39.9mg Carbohydrates 6.4g Protein 1.0g

Ingredients 4 medium beets, rinsed and peeled 1/2 small red onion, thinly sliced 1/2 lemon, juice of 1 tbsp olive oil 2 tbsp fresh parsley, minced

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place the beets on a baking sheet. Cook them in the oven for 46 min until they become tender. 3. Heat some water until it starts boiling. 4. Place the onion slices in a colander. Pour the hot water over it and let it drain. 5. Allow the beet to cool down for a while. Peel them and thinly slice them. 6. Get a mixing bowl: Combine in it the beet slices with onion slices, parsley, olive oil, lemon juice, a pinch of salt and pepper. 7. Place the salad in the fridge and let it for 60 min. serve your salad with some sour cream. 8. Enjoy.

Caribbean Beet Salad

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SLOW COOKER

Black Bean Soup

Prep Time: 1 hr Total Time: 6 hr Servings per Recipe: 10 Calories 234.4 Fat 1.3g Cholesterol 0.0mg Sodium 745.3mg Carbohydrates 45.1g Protein 12.5g

Ingredients 1 lb dried black beans ( soaked overnight) 1 1/2 quarts water 1 carrot, chopped 1 stalk celery, chopped 1 large red onion, chopped 6 garlic cloves, crushed 2 green bell peppers, chopped 2 jalapeno peppers, chopped 1/4 C. lentils 1 (28 oz) cans peeled and diced tomatoes

2 tbsp chili powder 2 tsp ground cumin 1/2 tsp dried oregano 1/2 tsp ground black pepper 3 tbsp red wine vinegar 1 tbsp salt 1/2 C. uncooked white rice or 1/2 C. brown rice sour cream lime wedge cilantro

Directions 1. Get a crockpot. Stir in the soaked beans after draining them. 2. Cover them with 1 1/2 quarts of water. Put on the lid and let them cook for 3 h on high or 7 h on low. 3. Add the carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes into the pot. 4. Stir in the chili powder, cumin, oregano, black pepper, red wine vinegar and salt. 5. Put on the lid and let them cook for 2 h 30 min on low. 6. Once the time is up, add the rice and let them cook for 25 min on low until the rice is done. 7. Serve your bean rice stew hot with your favorite sauce or salsa. 8. Enjoy.

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Slow Cooker Black Bean Soup

5-Ingredient

Cuban Rice

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 527.9 Fat 15.0g Cholesterol 37.6mg Sodium 349.6mg Carbohydrates 82.9g Protein 12.8g

Ingredients 2 oz unsalted butter 2 cloves garlic, crushed 2 C. long grain rice 4 C. chicken stock salt & pepper

Directions 1. Place a heavy saucepan over medium heat. Melt in it the butter. 2. Cook in it the garlic for 30 sec. Add the rice and cook them for 2 min. 3. Stir in the rice with a pinch of salt and pepper. Put on the lid and let them cook until they start boiling. 4. Lower the heat and let the rice cook for 22 to 32 min until the rice is done. 5. Serve your butter rice warm with some leftover meat and sauce of your choice or some stew. 6. Enjoy.

5-Ingredient Cuban Rice

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RITA’S

Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 114.6 Fat 0.4g Cholesterol 0.0mg Sodium 147.4mg Carbohydrates 24.8g Protein 2.3g

Ingredients 6 large tomatillos ( about 3/4 lb) 2 tbsp water 1/3 C. minced fresh cilantro 4 tsp minced seeded jalapeno peppers 1/2 tsp salt 1 clove garlic, minced 1 1/4 C. uncooked long grain rice

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Place a large pot over high heat. Place in it the tomatillos and cover them with water. Let them cook for 5 min until their skin becomes slightly soft. Remove the tomatillos from the hot water. Place them in a food processor. Add to them 2 tsp of water and blend them smooth. Place a large saucepan over medium heat. Stir in it the tomato purée with 2 C. of water, cilantro, jalapeno, salt and garlic. Cook them until they start boiling. Stir in the rice. Put on the lid and lower the heat. Let them cook for 22 min until the rice is done. Adjust the seasoning of your tomatillo rice then serve it warm. Enjoy.

Rita’s Rice

Cuban

Rice Bowls

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 540.0 Fat 3.0g Cholesterol 36.5mg Sodium 425.2mg Carbohydrates 102.8g Protein 27.9g

Ingredients 4 C. steamed rice ( brown, white, basmati, or jasmine) 2 cooked boneless skinless chicken breasts, diced 2 C. black beans 4 large bananas or 4 large plantains, sliced in large chunks

1 sprig fresh cilantro, chopped, to garnish 1 finely chopped onion, to garnish 1 C. salsa, to garnish

Directions 1. Dust the banana chunks with some flour. 2. Place a pan over medium heat. Heat in it some butter. Cook in it the banana pieces until they become soft and golden brown. 3. Place a small pan over medium heat. Heat in it the black beans for few minutes. 4. Divide the rice between serving bowls followed by black beans, chicken, bananas, cilantro, onion and salsa. 5. Drizzle the salsa over your chicken rice bowls. Serve them right away. 6. Enjoy.

Cuban Rice Bowls

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CUBAN

Bruschetta

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 236.4 Fat 22.6g Cholesterol 24.0mg Sodium 151.3mg Carbohydrates 7.3g Protein 2.6g

Ingredients Marinade 1/2 C. white wine vinegar 1/4 C. fresh orange juice 1 tbsp fresh lemon juice 1/4 C. extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp fresh garlic, minced 1 tsp fresh oregano leaves 1 tsp fresh parsley, chopped 1 tbsp brown sugar 1/4 tsp salt and black pepper Herbed Butter 4 tbsp lightly-salted butter, softened

2 tbsp extra virgin olive oil 1 tsp garlic, minced 1/2 tsp fresh thyme leave 1 tbsp scallion, sliced 1/8-inch Bread 2 large beefsteak tomatoes, vine ripened and sliced 1 loaf Cuban bread, 3/4 lb 1/4 C. fresh grated parmesan cheese 1/4 C. fresh basil leaf, sliced crosswise 1/8-inch 1 sprig fresh basil ( to garnish)

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

To make the tomato marinade: Get a blender: Place in it the all the marinade ingredients. Blend them smooth. To make the garlic herbed butter: Get a mixing bowl: Mix in it the all the ingredients well with a fork. To prepare the bread: Before you do anything, preheat the oven to 450 F. Place the tomato slices in a casserole dish. Spread over it the tomato marinade. Place it aside. 8. Use a sharp knife to slice the bread. Coat one side of the bread slices with half of the herbed bread butter. 9. Lay the bread slices with the butter side facing up on top of a lined up baking sheet. 50

Cuban Bruschetta

10. Place it in the oven and let it cook for 4 min. 11. Drain the tomato slices from the marinade and place them over the bread layer. Top it with the grated parmesan cheese. 12. Place the pan back in the oven and let them cook for 2 to 3 min. Slice each long bread slice into 4 to 8 pieces. 13. Sprinkle over them the fresh basil. Serve your homemade bruschetta slices warm. 14. Enjoy.

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SOUTH AMERICAN

Deep Dip

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 166.7 Fat 9.7g Cholesterol 43.5mg Sodium 177.6mg Carbohydrates 10.4g Protein 9.8g

Ingredients 1 lb lean ground beef 1 tsp cumin 1 tsp dried oregano 1 jar thick & chunky salsa 1/4 C. raisins 1 C. light cream cheese spread, softened 1/2 C. nonfat sour cream

1 (14 oz) cans crushed pineapple, well drained 1/4 C. finely chopped green onion 1/4 C. finely chopped pimiento or 1/4 C. red pepper

Directions 1. 2. 3. 4.

Place a pan over medium heat. Cook in it the beef with spices for 6 min. Discard the fat. Stir in the raisins with salsa. Let them cook for 6 min. Get a mixing bowl: Mix in it the sour cream with cream cheese. Spoon it into a shallow plate and spread it in an even layer. Top it with the cooked beef mixture, pineapple, green onions and pimiento. 5. Serve your dip right away with some bread, chips or crackers. 6. Enjoy.

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South American Deep Dip

Authentic

Bean Soup

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 8 Calories 137.8 Fat 7.0g Cholesterol 0.0mg Sodium 67.3mg Carbohydrates 16.6g Protein 3.3g

Ingredients 1 C. navy beans, soaked and drained 2 1/2 quarts water 1 bay leaf 1/4 C. olive oil 2 cloves garlic, chopped 1 medium onion, chopped 2 C. tomatoes, chopped

1 medium potato, diced saffron thread salt and pepper 1/2 tsp cumin 1 C. cabbage, shredded 1 C. butternut squash, diced 2 tbsp fresh parsley, chopped

Directions 1. Place a large saucepan over medium heat. Stir in it the beans with water, bay leaf and a pinch of salt. 2. Let them cook for 1 h 15 min over low heat. 3. Place a pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 7 min. 4. Stir in the tomato and let them cook for 12 min to make the sauce. 5. Add the tomato sauce with potato, saffron, salt, pepper, cumin, cabbage, squash, a pinch of salt and pepper. 6. Let them cook for 35 min over low heat while adding more water if needed. 7. Serve your beans soup hot. 8. Enjoy.

Authentic Bean Soup

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CUBAN

Mushroom Skillet

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 193.1 Fat 7.7g Cholesterol 0.0mg Sodium 307.0mg Carbohydrates 28.0g Protein 5.8g

Ingredients 3 tsp olive oil 1 C. thinly sliced red bell pepper 1 C. thinly sliced yellow bell pepper 1 C. thinly sliced orange bell pepper 1 1/2 C. vertically sliced sweet onions ( Vidalia) 2 C. button mushrooms, thinly sliced

1 tsp minced garlic 1/2 tsp dried rosemary 1/4 tsp salt 1/4 tsp fresh ground black pepper

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the bell peppers with mushroom and onion for 14 to 16 min. 2. Stir in the garlic with rosemary, a pinch of salt and pepper. Let them cook for 3 min. 3. Serve your veggies salsa warm as a side dish or with some rice. 4. Enjoy.

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Cuban Mushroom Skillet

Chickpeas

Prep Time: 10 mins

Cubano

Total Time: 40 mins Servings per Recipe: 6 Calories 517.1 Fat 36.6g Cholesterol 66.5mg Sodium 1494.2mg Carbohydrates 24.4g Protein 22.5g

Ingredients 3 tbsp olive oil 1 medium onion, diced 4 garlic cloves, minced 1 lb good-quality spicy beef sausage, casing removed 1 (15 oz) cans garbanzo beans 1 (15 oz) cans diced tomatoes

1/2 tsp salt

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic with onion for 3 min. 2. Stir in the sausage and cook them for 6 min. Stir in the canned tomato with beans and a pinch of salt. 3. Let them cook for 35 over low heat. Serve your sausage stew hot with some rice. 4. Enjoy.

Chickpeas Cubano

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LATIN

Marinade

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 279.8 Fat 22.2g Cholesterol 0.0mg Sodium 943.6mg Carbohydrates 19.2g Protein 2.0g

Ingredients 5 cloves garlic, minced 1/2 tsp salt 2 tsp dried Mexican oregano 1/2 tsp ground cumin 1/2 tsp dried thyme 1/3 C. red wine vinegar 1/3 C. orange juice

1/3 C. lime juice 2 tbsp olive oil 1/4 C. chopped fresh cilantro

Directions 1. Get a mixing bowl: Mix in it all the ingredients well. 2. Pour the marinade in a jar and seal it. Place it in the fridge until ready to use with any meat or veggies. 3. Enjoy.

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Latin Marinade

Bistec Frito

(Fried Steaks)

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 209.5 Fat 14.3g Cholesterol 46.1mg Sodium 39.9mg Carbohydrates 3.3g Protein 16.5g

Ingredients 1 lb top round steak ( cut into 6 serving size pieces) 2 garlic cloves, finely chopped 2 limes, juice of salt & freshly ground black pepper, to taste 3 -4 tbsp olive oil ( or butter)

1 onion, chopped 3 tbsp fresh parsley, finely chopped

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place the steak pieces between 2 wax sheets. Use a kitchen hammer to flatten them until they become 1/4 inch thick. 3. Get a mixing bowl: garlic, lime juice, salt and pepper to make the marinade. 4. Place the steak pieces in a zip lock bag. Pour over them the marinade. Seal the bag and let them sit for 2 h in the fridge. 5. Drain the steak pieces from the marinade. Reserve the marinade. 6. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 3 to 5 min on each side. 7. Drain the steak pieces and place them on a serving plate. Cook the onion with the reserved marinade in the same pan for 5 min. 8. Place the steak pieces on serving plates. Spoon over it the onion. 9. Garnish them with some parsley then serve them right away. 10. Enjoy.

Bistec Frito: (Fried Steaks)

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AUTHENTIC

Arroz y Gandules

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 8 Calories 464.4 Fat 1.2g Cholesterol 0.1mg Sodium 183.4mg Carbohydrates 97.1g Protein 14.5g

Ingredients 4 C. water 4 C. long grain rice, rinsed with warm water 1 (10 oz) cans pigeon peas, gandules 2 (1 oz) packages sazon goya 3 tbsp recaito 3 tbsp adobo seasoning

2 tbsp tomato paste 1 tbsp chicken bouillon granule chopped olive (optional)

Directions 1. Place a large saucepan over medium heat. 2. Stir in it the water with peas, sazon goya, recaito, adobo seasoning, tomato paste, bouillon granule, a pinch of salt and pepper. 3. Cook them until they start boiling. Stir in the rice. Keep boiling them for 2 to 3 min. 4. Lower the heat and put on half a lid. Let them cook for 18 to 24 min until the rice is done. 5. Once the time is up, turn off the heat. Fluff the rice with a fork. 6. Let it sit for 6 min then serve it right away with some leftover meat. 7. Enjoy.

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Authentic Arroz y Gandules

Papaya Slush (Batido)

Prep Time: 0 mins Total Time: 10 mins Servings per Recipe: 2 Calories 191.6 Fat 1.4g Cholesterol 3.1mg Sodium 21.0mg Carbohydrates 46.1g Protein 3.3g

Ingredients 1 1/2 C. crushed ice 1 C. diced seeded watermelon 2 slices watermelon 1 C. diced ripe papaya 1 tbsp sweetened condensed milk 1 -2 tbsp sugar 1 tbsp fresh lime juice

Directions 1. Get a food processor: Place in it the ice with diced watermelon, papaya, milk, sugar and lime juice. 2. Blend them smooth. Pour the slush into serving glasses. Garnish them with watermelon slices. 3. Serve your slush right away. 4. Enjoy.

Papaya Slush: (Batido)

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CUBAN

Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 30.7 Fat 1.8g Cholesterol 78.2mg Sodium 414.5mg Carbohydrates 0.9g Protein 2.4g

Ingredients 4 yellow taro root, peeled & grated 1/2 tsp onion powder 3 garlic cloves, smashed 2 tbsp parsley, chopped vegetable oil 3 small eggs 1 tsp salt

crushed red pepper flakes, to taste 1 tsp lime juice

Directions 1. 2. 3. 4.

Get a mixing bowl: Beat in it the eggs until they become frothy. Stir in the onion powder, garlic, parsley and salt. Add the taro root and toss them to coat. Place the mixture in the fridge for at least 2 h Place a pan over medium heat. Heat in it a splash of oil. Spoon mounds of the taro root mixture into the hot pan. 5. Cook the fritters for 3 to 5 min on each side. Serve them with your favorite sauce. 6. Enjoy.

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Cuban Fritters

Corn

and Black Bean Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 169.7 Fat 3.7g Cholesterol 0.0mg Sodium 127.2mg Carbohydrates 29.4g Protein 7.6g

Ingredients 2 (16 oz) cans black beans, rinsed & drained 1 (16 oz) cans corn, drained 1/2 C. green onion, finely chopped 1/2 C. red onion, finely chopped 1/2 C. fresh cilantro, finely chopped 6 tbsp corn oil or 6 tbsp canola oil

6 tbsp fresh lime juice 1/2 C. fresh tomato, chopped 1/2 tsp salt 1/2 tsp pepper 1 1/2 tsp ground cumin

Directions 1. Get a mixing bowl: Mix in it the beans with corn, onions, cilantro, oil, lime juice, cumin, a pinch of salt and pepper. 2. Place the salsa in the fridge overnight. 3. Add the tomato and toss them to coat. Serve your salsa with some chips or crackers. 4. Enjoy.

Corn and Black Bean Dip

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OLIVE

Mojo

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 187.0 Fat 18.1g Cholesterol 0.0mg Sodium 6.3mg Carbohydrates 8.4g Protein 0.7g

Ingredients 1 C. pimento stuffed olive, chopped 3/4 C. cilantro, minced 2 cloves garlic, minced 1/2 C. freshly squeezed lime juice 2 tbsp olive oil

Directions 1. Get a mixing bowl: Combine in it all the ingredients. 2. Place the mojo in the fridge for at least 2 h. 3. Enjoy.

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Olive Mojo

Black Cakes

with Tropical Rice

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 346.1 Fat 8.8g Cholesterol 23.5mg Sodium 793.0mg Carbohydrates 52.6g Protein 14.8g

Ingredients Rice 1 (3 1/2 oz) bags boil-in-bag long-grain rice 2 tsp butter 1 C. diced fresh pineapple 2 tbsp chopped fresh cilantro 1/4 tsp salt Bean Cakes 2 C. rinsed drained canned black beans

1/2 tsp bottled minced garlic 1/4 tsp ground cumin 1/8 tsp salt 1 large egg white 1/2 C. shredded Monterey jack pepper cheese 1/4 C. chopped red onion 1/4 C. cornmeal cooking spray 1/4 C. reduced-fat sour cream

Directions 1. To prepare the rice: 2. Follow the instructions on the package to cook the rice. Drain it and place it aside. 3. Place a large pan over medium heat. Heat in it the butter until it melt. Cook in it the pineapple for 5 min. 4. Add it to the rice with cilantro, and 1/4 tsp salt. Toss them to coat. Place the rice bowl aside to cool down for a while. 5. To make the bean cakes: 6. Get a mixing bowl: Combine in it 1 1/2 C. beans, garlic, cumin, and 1/8 tsp salt. 7. Use a potato masher to mash them slightly. 8. Get a blender: Combine in it 1/2 C. of the bean mixture with egg white. Blend them smooth. 9. Add the mixture to the bean mix. Combine them well. Mix in the onion with cheese. 10. Shape the mixture into 4 cakes. Roll them gently in cornmeal. 11. Place a pan over medium heat. Heat in it a splash of oil. Cook in it the bean cakes for 3 to 4 min on each side. 12. Serve your bean cakes warm with the pineapple rice. 13. Enjoy. Black Cakes with Tropical Rice

65

CARMEN’S

Avocado Boats

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 267.7 Fat 20.2g Cholesterol 76.0mg Sodium 688.6mg Carbohydrates 13.1g Protein 11.7g

Ingredients 1 lb lobster meat, cooked and diced 1/2 C. mayonnaise 2 tsp olive oil 1 tsp vinegar 1 tsp salt 4 small avocados, peeled and halved 1/4 tsp paprika

1/4 tsp black pepper 8 green olives 4 pimientos

Directions 1. Get a mixing bowl: Stir in it the vinegar, oil, paprika, salt and pepper. 2. Use a spoon to coat the avocado halves with the vinegar dressing. Let them sit in the fridge for few minutes. 3. Get a mixing bowl: Toss in it the mayonnaise with lobster, a pinch of salt and pepper. 4. Spoon the mixture into the avocado halves. Lay over them the pimentos with olives. 5. Serve your avocado boats right away. 6. Enjoy.

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Carmen’s Avocado Boats

Rice

and Beans Cuban Style

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 298.3 Fat 7.4g Cholesterol 0.0mg Sodium 3.7mg Carbohydrates 48.0g Protein 9.4g

Ingredients 2 tbsp olive oil 1/2 C. chopped onion 1/4 C. chopped green pepper 2 cloves of minced garlic 1 (15 oz.) cans black beans 3/4 C. water 1 tsp oregano

1/4 tsp sugar 1 package sazon Goya 1 tbsp cooking wine 2 C. cooked white rice

Directions 1. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the green pepper with garlic and onion for 9 min. 2. Stir in the rest of the ingredients. Cook them until they start boiling. 3. Lower the heat and let them cook for 22 min. Serve your bean stew warm with some white rice. 4. Enjoy.

Rice and Beans Cuban Style

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ALTERNATIVE

Chicken and Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 767.5 Fat 15.8g Cholesterol 75.5mg Sodium 714.1mg Carbohydrates 104.8g Protein 49.1g

Ingredients 3 tbsp olive oil 1 pinch crushed red pepper flakes 1 large onion 4 -5 cloves garlic, chopped 4 boneless skinless chicken breasts, strips 2 tsp oregano, separated

2 tsp ground cumin, separated 2 (16 oz.) cans black beans, undrained 1 (4 oz.) jars sliced pimientos salt & pepper 3 tbsp balsamic vinegar 3 C. chicken broth 1 1/2 C. white rice

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with pepper flakes, and garlic for 6 min. 2. Stir in the chicken then cook them for another 6 min over medium high heat. 3. Add 1 tsp of cumin and 1 tsp of oregano. Cook them for 2 min over low heat. 4. Stir in the black beans, pimentos, remaining spices, and balsamic vinegar. Let the stew cook for 32 min over low heat. 5. Once the time is up, stir in the rice and put on the lid. Let them cook for 22 to 26 min until the rice is done. 6. Serve it warm. 7. Enjoy.

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Alternative Chicken and Rice

Latin

Crab Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 225.8 Fat 11.6g Cholesterol 55.2mg Sodium 1200.0mg Carbohydrates 8.3g Protein 21.2g

Ingredients 1 lb. crabmeat, fresh 1 tbsp Italian dressing 1 tsp Old Bay Seasoning 1/2 C. mayonnaise 1/4 C. red pepper, diced 1/4 C. celery, diced 1 small spring onion, minced

1/4 tsp celery seed 1/8 tsp dry mustard 1/8 tsp garlic powder 1 dash Tabasco sauce

Directions 1. Get a mixing bowl: Toss in it the crab meat with Italian seasoning. Let it sit for 60 min. 2. Get a mixing bowl: Combine in it the remaining ingredients well. Add the crab mix and stir them. 3. Place the salad in the fridge until ready to serve. Serve it with some lettuce. 4. Enjoy.

Latin Crab Salad

71

CUBAN

Dinner Rolls

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 1 Calories 141.8 Fat 5.1g Cholesterol 28.5mg Sodium 335.1mg Carbohydrates 20.2g Protein 3.5g

Ingredients 2 C. flour 3 tsp baking powder 1 tsp salt 2 tbsp sugar 1 egg, beaten 1 C. milk 1/4 C. melted butter

2 garlic cloves, minced 1 medium onion, diced

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a 12 muffin C. pan. 2. Get a mixing bowl: Combine in it the flour, baking powder, salt and sugar. 3. Get a mixing bowl: Whisk in it the milk with egg, onion and garlic. Add it to the flour mix and combine them well. 4. Pour the mixture into the greased pan. Place it in the oven and let them cook for 22 min until they muffins turn golden. 5. Allow the muffins to cool down completely. Serve them with your favorite toppings. 6. Enjoy.

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Cuban Dinner Rolls

Handmade

Refried Beans

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 284.6 Fat 16.5g Cholesterol 6.2mg Sodium 94.2mg Carbohydrates 25.2g Protein 9.9g

Ingredients 1 (15 1/2 oz.) cans small white beans 1/2 medium onion, chopped 2 pressed garlic cloves 1/4 C. olive oil 1 spicy beef suasage, fried and crumbled salt and pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Place a large saucepan over medium heat. Stir in it the beans with their liquid. Cook them until they start boiling. Drain it and discard the liquid. Get a mixing bowl: Place in it the beans and mash it slightly with a potato masher. Place a large skillet over medium heat. Cook in it the sausage for 8 min. Discard the grease. Stir the sausage into the beans bowl. Heat the oil in the same skillet. Cook the onion in it 3 min. Drain it and add it to the bowl. Add the garlic and cook it for 2 min. Add to it the bean mixture. Cook them for few minutes to heat them. Serve your refried beans warm with some bread. Enjoy.

Handmade Refried Beans

73

POLLO

Con Ajo

Prep Time: 1 hr 5 mins Total Time: 2 hr 5 mins Servings per Recipe: 6 Calories 663.6 Fat 46.6g Cholesterol 213.8mg Sodium 1364.2mg Carbohydrates 6.8g Protein 51.0g

Ingredients 6 -8 lbs. whole chickens, cut into pieces 12 garlic cloves, chopped 1 C. sour orange juice 1 tbsp salt 1 tbsp white vinegar 1 tsp fresh ground pepper 1 tsp dried oregano

1 tsp ground cumin

Directions 1. Get a large mixing bowl: Whisk in it the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin. 2. Add the chicken pieces and toss them to coat. Cover the bowl and let it sit for 60 min in the fridge to overnight. 3. Before you do anything else, preheat the oven to 450 F. 4. Drain the chicken pieces and lay them in a baking pan. Drizzle the remaining marinade all over them. 5. Place the chicken pan in the garlic and let it cook for 60 min while stirring it every 10 min. 6. Serve your roasted chicken wings with your favorite dipping sauce or some rice. 7. Enjoy.

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Pollo Con Ajo

Cuban

Tomato Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 364.3 Fat 33.9g Cholesterol 23.9mg Sodium 475.1mg Carbohydrates 7.1g Protein 9.7g

Ingredients Lettuce Base 1/2 head iceberg lettuce, shredded 2 ripe tomatoes, cut into eighths 1/2 C. sliced Swiss cheese, strips 1/2 C. sliced baked ham, strips 1/4 C. green Spanish olives, pitted 2 tsp freshly grated Romano cheese Vinaigrette

1/8 C. white wine vinegar 1/2 C. extra-virgin Spanish olive oil 4 garlic cloves, minced 1 tsp Worcestershire sauce salt & freshly ground black pepper, 1 tsp dried oregano 2 tsp fresh lemon juice

Directions 1. Get a serving bowl: Combine in it the lettuce with tomato, ham, olives, and Swiss cheese. 2. Get a small mixing bowl: Whisk in it all the dressing ingredients. Drizzle it all over the salad. 3. Garnish the salad with the grated Romano cheese. Serve it right away. 4. Enjoy.

Cuban Tomato Salad

75

CUBAN

Jerk Chicken

Prep Time: 7 hr Total Time: 7 hr 20 mins Servings per Recipe: 4 Calories 448.6 Fat 27.4g Cholesterol 92.8mg Sodium 3112.6mg Carbohydrates 14.2g Protein 36.4g

Ingredients 4 boneless chicken breasts 6 fluid oz. soy sauce 4 fluid oz. white wine vinegar 2 garlic cloves, chopped 1 onion, chopped 2 fluid oz. vegetable oil 2 tbsp brown sugar

1 tbsp dried thyme 1/2 tsp allspice 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1 jalapeno pepper, chopped

Directions 1. Get a food blender: Combine in it all the ingredients. Blend them smooth to make the marinade. 2. Use a sharp knife to cut 4 crossed 1/4 inch slits in each chicken breast. 3. Lay them in a roasting dish. Pour over them the marinade and rub them to coat them with it. 4. Covet the pan with a plastic wrap and let it sit overnight in the fridge. 5. Before you do anything, preheat the grill and grease it. 6. Drain the chicken breasts from the marinade and cook them on the grill for 8 to 10 min on each side. 7. Baste the chicken breasts with the marinade every few minutes. 8. Serve your grilled chicken warm then serve it with your favorite salad. 9. Enjoy.

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Cuban Jerk Chicken

Cuban

Crock Pot

Prep Time: 20 mins Total Time: 4 hr 20 mins Servings per Recipe: 8 Calories 293.4 Fat 14.2g Cholesterol 91.8mg Sodium 491.7mg Carbohydrates 7.3g Protein 33.1g

Ingredients 2 lbs. beef flank steak 1 tbsp vegetable oil 1 C. beef broth 1 (8 oz.) cans tomato sauce 1 (6 oz.) cans tomato paste 1 small onion, sliced 1 green bell pepper, seeded and sliced into

strips 2 garlic cloves, chopped 1 tsp fresh cilantro, chopped 1 tbsp olive oil 1 tbsp vinegar

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the steaks for 3 to 5 min on each side. 2. Drain the steaks and place them in a slow cooker. 3. Get a mixing bowl: Whisk in it the broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar. 4. Pour the mixture all over the steaks. Put on the lid and let them cook for 4 h on high or 9 h on low. 5. Once the time is up, serve your saucy steaks warm with some rice. 6. Enjoy.

Cuban Crock Pot

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CLASSIC

Cuban Turkey Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 430.9 Fat 12.3g Cholesterol 102.1mg Sodium 469.0mg Carbohydrates 39.1g Protein 38.2g

Ingredients 2 slices white bread, toasted & crusts removed 4 oz. sliced fresh cooked turkey 1 tbsp cream cheese 1 tbsp strawberry preserves

Directions 1. Lay the cream cheese over a slice of bread. Lay the strawberry preserves over the other bread slice. 2. Lay the turkey slices over one of the bread slices. Cover it with the second slice. 3. Serve your sandwich right away. 4. Enjoy.

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Classic Cuban Turkey Sandwich

Authentic Flan

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 244.0 Fat 8.5g Cholesterol 124.9mg Sodium 97.3mg Carbohydrates 35.3g Protein 7.3g

Ingredients 1/2 C. sugar 1 tsp water 1 whole egg 5 egg yolks 1 (12 oz.) cans evaporated milk

1 (14 oz.) cans sweetened condensed milk 1/2-1 tsp vanilla extract

Directions 1. To make the caramel: 2. Place a heavy saucepan over medium heat. Stir in it the water with sugar. 3. Let them cook over low medium heat until the sugar dissolves. Let them cook until it becomes golden brown. 4. Turn off the heat and let the caramel cool down completely. 5. To make the custard: 6. Get a mixing bowl: Beat the egg yolks with egg until they become smooth. 7. Pour in the condensed and evaporated milk. Whisk them well. Stir in the vanilla extract. 8. Pour the caramel into a casserole dish. Swirl it to cover the base and sides of the dish with it. Let it harden. 9. Pour in the custard mixture. Cover it with a lid. 10. Place the dish in a roasting dish or a large pan. Pour around it some hot water until it reach half of it. 11. Place it in the oven and let it cook for 46 min. 12. Once the time is up, turn off the heat and let it rest for 16 min in the oven. 13. Remove the custard dish from the pan and let it cool down completely. 14. Garnish it with your favorite toppings then serve it. 15. Enjoy. Authentic Flan

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CUBAN

Tan Bread

Prep Time: 1 hr 30 mins Total Time: 7 hr 20 mins Servings per Recipe: 1 Calories 1243.3 Fat 6.2g Cholesterol 93.0mg Sodium 3547.8mg Carbohydrates 252.1g Protein 39.8g

Ingredients 3 packages active dry yeast 4 tsp brown sugar 2 C. water 5 -6 C. bread flour, divided 1 tbsp salt cornmeal 1 egg

3/4 C. hot water

Directions 1. 2. 3. 4.

Get a mixing bowl: Stir in it the yeast, brown sugar and warm water. Let it sit for 11 min. Add the salt with 3 to 4 C. of flour. Combine them until you get a soft dough. Place the dough on a floured surface. Knead it for 9 to 11 min. Grease a bowl and place in it the dough. Cover it with a plastic wrap. Let it rest for 46 min for 1 h. 5. Once the time is up, knead the dough for 2 min. Shape it into 2 bread loaves. 6. Sprinkle some cornmeal on a baking tray. Place in it the bread loaves and cover them with a kitchen towel. 7. Let them sit for 11 min. Use a pizza cutter to a knife to make two slashed on the top of each bread loaf. 8. Before you do anything, preheat the oven to 400 F. 9. Place the bread pan in the oven. Let them cook for 32 to 36 min until they become golden brown. 10. Allow the bread loaves to cool down completely. Serve them with whatever you desire. 11. Enjoy.

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Cuban Tan Bread

Sofrito

Steak with Capers Sauce (Ropa Vieja)

Prep Time: 10 mins Total Time: 2 hr 40 mins Servings per Recipe: 6 Calories 422.9 Fat 22.7g Cholesterol 128.6mg Sodium 620.6mg Carbohydrates 11.5g Protein 42.1g

Ingredients 2 1/2 lbs. flank steaks, strips all-purpose adobo seasoning 3 tbsp olive oil 6 cloves garlic, minced 2 1/2 C. diced onions 1 1/2 C. diced green peppers 1/4 tsp ground black pepper 1 (8 oz.) cans Spanish style tomato sauce

1 (6 oz.) jars sofrito sauce 3 C. water 1 packet sazon Goya with coriander and annatto 1 packet beef bouillon 1 oz. jar capers, rinsed 10 large pimento-stuffed green olives, sliced

Directions 1. Coat the steaks with some adobo seasoning. 2. Place a large pan over medium heat. Heat in it the oil. Cook in it the steak stripes for 5 to 7 min on each side. 3. Drain the steak stripes and place them aside. Cook the garlic, onion and green pepper in the same pan for 12 min. 4. Add the tomato sauce with black pepper. Cook them for 6 min. 5. Add the sofrito, water, sazon and bouillon. Cook them until they start boiling. 6. Lower the heat and stir in it the steak stripes. Put on the lid and let them cook for 90 min to 100 min over low heat. 7. Once the time is up, drain the steak stripes and shred them. Stir them back into the sofrito pan. 8. Serve your steak sofrito skillet warm. 9. Enjoy.

Sofrito Steak with Capers Sauce: (Ropa Vieja)

83

YUCCA SALAD

with Lemon Dressing

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 536.7 Fat 27.5g Cholesterol 0.0mg Sodium 1189.1mg Carbohydrates 71.6g Protein 2.9g

Ingredients 1 1/2 lbs. yucca root, halved & in chunks 1 tsp salt 1 lime, juice 6 garlic cloves, mashed 1 tsp salt 1/3 C. fresh lemon juice

1/2 C. olive oil 1 onion, chopped fine

Directions 1. Place a large saucepan over medium heat. Place in it the yucca and cover it with water. 2. Stir in 1 tsp of salt with lime juice. Cook them until they start boiling. Lower the heat and put on the lid. 3. Let them cook for 30 to 32 min until they yucca becomes tender. 4. Get a food processor: Blend in it the garlic with 1 tsp salt. 5. Place a small pan over medium heat. Stir in it the garlic mix with olive oil, lemon juice, and onion. 6. Cook them until they start boiling to make the sauce. Add it to the yucca and toss it to coat. 7. Serve it warm with some bread. 8. Enjoy.

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Yucca Salad with Lemon Dressing

Cuban

Meat Marinade (Mojo)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 145.5 Fat 13.9g Cholesterol 0.0mg Sodium 595.3mg Carbohydrates 5.8g Protein 0.7g

Ingredients 1/4 C. olive oil 2 tbsp orange juice 2 tbsp lime juice 2 -4 garlic cloves, minced 1/2 C. chopped onion 2 tsp ground black pepper 1 tsp ground cumin

1 tsp salt 1 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp cinnamon 1 dash ground cloves 1 tsp chili powder

Directions 1. Get a mixing bowl: Whisk in it all the ingredients. 2. Add to it your choice of meat and let it sit for at least 3 h before cooking it. 3. Enjoy.

Cuban Meat Marinade: (Mojo)

85

COTIJA CORN

with Garlic Butter

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 813.9 Fat 55.6g Cholesterol 139.3mg Sodium 241.6mg Carbohydrates 78.1g Protein 19.3g

Ingredients 8 ears corn 4 limes, fresh quartered garlic butter, recipe follows 1/2 C. Cotija cheese, grated 2 tbsp chives, chopped Flavored Butter 1 C. unsalted butter, slightly softened

8 garlic cloves, peeled and chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives salt & ground black pepper

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

Before you do anything, preheat the grill and grease it. Pull back the corn husks without peeling them off. Discard the silks then pull the husk back to cover the corn with it. Get a large bowl: Place it in the ears of corn. Cover them with water and let sit for 35 min. Once the time is up, drain the corn and place them on the grill. Put on the lid and let them cook for 16 to 22 min. Get a small mixing bowl: Mix in it the butter with garlic, habanero pepper, chives, a pinch of salt and pepper. 8. Once the time is up, pull the down the corn husks and coat the ears of corn with the garlic butter mix. 9. Place them on a serving plate. Drizzle over them the lime juice followed by the Cotija cheese. 10. Serve your grilled corn right away. 11. Enjoy.

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Cotija Corn with Garlic Butter

Picante

Prep Time: 15 mins

Salsa

Total Time: 15 mins Servings per Recipe: 10 Calories 166.2 Fat 3.6g Cholesterol 0.0mg Sodium 366.6mg Carbohydrates 28.9g Protein 7.4g

Ingredients 2 (15 oz.) cans black beans, drained and rinsed 1 (16 oz.) cans whole kernel corn, drained and rinsed 1 (16 oz.) cans diced tomatoes 1 (10 oz.) cans Rotel Tomatoes 1/2-3/4 jar picante sauce

1/2 C. red onion, chopped 1/2 C. fresh cilantro, chopped 6 tbsp lime juice 2 tbsp olive oil 1 1/2 tsp ground cumin salt and pepper

Directions 1. 2. 3. 4.

Get a mixing bowl: Mix in it all the ingredients. Put on the lid and let the salsa sit overnight to 2 days. Serve it as topping for a roast or a sandwich. Enjoy.

Picante Salsa

87

GUAVA

Danishes

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 16 Calories 403.8 Fat 33.0g Cholesterol 92.2mg Sodium 294.3mg Carbohydrates 22.8g Protein 4.8g

Ingredients 1 lb. cream cheese 1 lb. butter, softened 1 lb. flour 1 1/2 lbs. guava paste sugar

Directions 1. Get a mixing bowl: Beat in it the cream cheese, butter, a pinch of salt and flour until you get a smooth dough. 2. Place it in a greased bowl and cover it with a plastic wrap. Let it rest for 35 min. 3. Before you do anything, preheat the oven to 375 F. 4. Once the time is up, place the dough on a floured surface. Flatten it until it becomes 1/4 inch thick. 5. Use a knife or pizza cutter to cut it into 16 to 20 squares. 6. Lay 1 tbsp of guava paste in the middle of each dough square. 7. Pull one tip of the square over the guava paste and press it into the other side in the shape of a triangle. 8. Repeat the process with the remaining squares. 9. Place them on a cookie sheet and cook them for 26 min in the oven. Until they become golden brown. 10. Dust the guava pastries with some icing sugar then serve them. 11. Enjoy.

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Guava Danishes

Instant

Brown Cuban Bread

Prep Time: 1 hr 30 mins Total Time: 2 hr 10 mins Servings per Recipe: 1 Calories 1497.4 Fat 9.0g Cholesterol 186.0mg Sodium 3587.5mg Carbohydrates 298.8g Protein 48.2g

Ingredients 1 C. water 3 tbsp water 1 1/2 tsp salt 3 C. bread flour 2 tsp brown sugar 2 tsp yeast cornmeal

1 egg, mixed with 1 tbsp water 3/4 C. hot water

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Place the water, salt, flour, brown sugar and yeast in a bread machine. Press the dough/manual button. When it is done, shape the dough into a long loaf of bread. Lay it on a baking tray. Sprinkle over it the cornmeal. Let it rest for 12 min. Use a knife to make 4 shallow slashes on top of the loaf. Before you do anything, preheat the oven to 400 F. Coat it with the egg and water mix. Place it in the middle of the oven. Fill a baking pan with hot water. Place it in the bottom shelf in the oven under the bread loaf. Let the bread cook for 32 min. Allow it to cool down completely then serve it. Enjoy.

Instant Brown Cuban Bread

89

CARMELA’S

Candies

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 1 Calories 80.8 Fat 5.0g Cholesterol 0.0mg Sodium 15.2mg Carbohydrates 7.9g Protein 1.7g

Ingredients 2 C. peanut butter chips 2 C. butterscotch chips 2 C. chocolate chips 1 1/2 C. crushed ripple potato chips 1 1/2 C. peanuts

Directions 1. Prepare a double boiler. Stir in it the peanut butter, butterscotch and chocolate chips until they melt. 2. Stir into them the crushed potato chips and peanuts. Pour the mixture into cake liners 3. Place them in the fridge and let them cool down completely until they harden. 4. Serve them with your favorite toppings. 5. Enjoy.

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Carmela’s Candies

Florida

Avocado Lunch Box

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 218.9 Fat 13.5g Cholesterol 0.0mg Sodium 10.3mg Carbohydrates 25.1g Protein 1.6g

Ingredients 1/3 C. olive oil 1/3 C. vinegar 1/3 C. orange juice 1/3 C. sugar salt and pepper 1 head iceberg lettuce, shredded 2 C. of fresh ripe pineapple chunks

1 medium red onion, sliced thin 1 large Florida avocado, peeled and sliced fresh lime

Directions 1. Get a food processor: Blend in it the olive oil, vinegar, orange juice, and sugar smooth to make the dressing. 2. Get a mixing bowl: Mix in it the lettuce, pineapple, and red onion. 3. Drizzle over it the dressing. Toss them to coat. Lay the avocado slices on top. 4. Serve your salad right away. 5. Enjoy.

Florida Avocado Lunch Box

91

BLACK

Tahini Hummus

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 225.9 Fat 12.5g Cholesterol 0.0mg Sodium 5.1mg Carbohydrates 22.0g Protein 8.1g

Ingredients 1 (16 oz.) cans black beans, drained 1 tbsp tahini 3 tbsp olive oil 1 lime, juice 2 garlic cloves, peeled and sliced 1 tsp cumin salt

ground pepper

Directions 1. 2. 3. 4.

94

Get a blender: Place in it all the ingredients. Blend them smooth. Pour the hummus into a serving bowl. Let it sit in the fridge for few hours. Serve it with some bread or a salad. Enjoy.

Black Tahini Hummus

Cuban

Prep Time: 45 mins

Cod Cakes

Total Time: 45 mins Servings per Recipe: 30 Calories 74.5 Fat 0.4g Cholesterol 23.0mg Sodium 1089.2mg Carbohydrates 6.4g Protein 10.3g

Ingredients 1 lb. salt cod fish 2 C. flour 2 tsp baking powder 1 tsp adobo seasoning, with pepper 2 C. water 1 tsp minced garlic clove 2 tsp cilantro

oil

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

Get a mixing bowl: Place in it the cod dish and cover it with water. Let it sit overnight. Drain it and rinse it. Place a large saucepan over medium heat. Place in it the codfish and cover it with water. Cook it until it starts boiling. Lower the heat and let it cook for 11 min. Drain the fish and let it cool down for a while. Discard the skin and bones. Flake the fish. Get a mixing bowl: Mix in it the flour, baking powder, adobo and water. Stir in the garlic with flaked fish and cilantro. 7. Season it with some salt and pepper. 8. Place a large pan over medium heat. Heat in it 1/4 inch of oil. 9. Use a tbsp of drop in it round mounds of the batter. Cook them until they become golden brown on each side. 10. Drain the dish cakes then serve them warm with your favorite dipping sauce. 11. Enjoy.

Cuban Cod Cakes

95

RED

Avocado Salsa

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 6 Calories 84.7 Fat 7.1g Cholesterol 0.0mg Sodium 5.9mg Carbohydrates 3.8g Protein 0.7g

Ingredients 1/2 red onion, sliced 1 C. red wine vinegar 1 Florida avocados 1 tbsp highest-quality extra-virgin olive oil salt and black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

96

To make the onion: Stir the onion slices with vinegar in a zip lock bag. Seal it. Let it sit for 35 min. Drain the onion. Reserve few tbsp of the vinegar. To make the salad: Get a serving plate: Lay in it the avocado slices followed by the onion slices. Pour over them the olive oil with the reserved vinegar. Sprinkle a pinch of salt on top then serve your salad right away. Enjoy.

Red Avocado Salsa

Sopa

de Frijol Negro

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 253.1 Fat 7.4g Cholesterol 4.8mg Sodium 263.5mg Carbohydrates 34.3g Protein 13.7g

Ingredients 2 (14 1/2 oz.) cans organic black beans 4 C. chicken stock 2 tbsp olive oil 3 garlic cloves, pressed 1 medium yellow bell pepper, chopped 1 medium onion, chopped 2 tsp paprika

3 tsp cumin 3 bay leaves 1 tsp chili powder 1/4-1/2 tsp red pepper flakes 1 tbsp red wine vinegar 1 pinch salt, 1 pinch black pepper

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

Place a soup pot over medium heat. Heat in it the oil. Cook in it the garlic, bell pepper and onion for 4 min. Stir in the chicken stock with spices. Cook them for 2 min. Stir in the black beans. Put on the lid and let them cook for 25 to 32 min over low heat. Stir in the red wine vinegar. Let them cook for an extra 6 min. Discard the bay leaves. Serve your black beans stew hot with some rice. Enjoy.

Sopa de Frijol Negro

97

ENSALADA

de Frijoles Negros

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 208.0 Fat 10.7g Cholesterol 0.0mg Sodium 7.2mg Carbohydrates 22.0g Protein 7.3g

Ingredients 1 (15 oz.) cans black beans, drained and rinsed 1/2 C. yellow bell pepper, chopped 1/2 C. red bell pepper, chopped 1/2 celery, chopped 2 tbsp red onions, chopped 1 tbsp chopped fresh parsley

2 tbsp freshly squeezed lemon juice 1 clove garlic, crushed 1/4 tsp ground cumin 3 tbsp extra virgin olive oil

Directions 1. 2. 3. 4.

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Get a small mixing bowl: Mix in it the lemon juice, olive oil, garlic and cumin. Get a mixing bowl: Stir in it the beans, yellow and red peppers, celery, onion and parsley. Add the lemon sauce and toss them to coat. Serve your salsa right away. Enjoy.

Ensalada de Frijoles Negros

Miami

Cuban Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 1014.5 Fat 35.6g Cholesterol 94.9mg Sodium 1615.6mg Carbohydrates 128.9g Protein 45.5g

Ingredients 1 tbsp unsalted butter, softened 1 (12 inch) Cuban baguette 1 tbsp yellow mustard 2 1/2 slices roast beef 2 slices roast turkey 2 1/2 slices Swiss cheese 3 dill pickle slices

Directions 1. Place a large pan over medium heat. Heat in it some butter. 2. Lay 1 tbsp of butter on one half of the baguette. Spread the mustard over the other half. 3. Place the roast beef, roast turkey, cheese and pickles over one of the bread halves. Cover it with the other half. 4. Place the sandwiches in the heated pan with butter. Press it with the back of a spatula and let it cook for 40 sec to 1 min. 5. Flip the sandwich and cook it for an extra minute on the other side. Serve it right away. 6. Enjoy.

Miami Cuban Sandwiches

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BLACK BEAN

Burgers Cuban Style

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 4 Calories 209.3 Fat 5.0g Cholesterol 12.5mg Sodium 627.4mg Carbohydrates 29.2g Protein 12.6g

Ingredients 2 C. rinsed drained canned black beans 1 tsp minced garlic 1/2 tsp ground cumin 1/8 tsp salt 1/2 tsp dried cilantro 1 large egg white 1/2 C. shredded Monterey jack cheese

1/4 C. chopped red onion 1/3 C. cornmeal cooking spray cayenne powder

Directions 1. Get a blender: Combine in it 1/2 C. f black beans with an egg. Blend them smooth. 2. Get a mixing bowl: Toss in it the remaining black beans with garlic, cumin, cilantro and salt. 3. Use a potato masher to mash them lightly. Add the puréed beans with egg. Mix them well. 4. Stir in the onion with cheese. Shape the mixture into 4 thick cakes. 5. Coat the bean cakes with cornmeal. 6. Place a large pan over medium heat. Heat in it a splash of oil. 7. Cook in it the bean cakes for 4 to 5 min on each side. 8. Serve your bean cakes with some sour cream. 9. Enjoy.

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Black Bean Burgers Cuban Style

Isabelle’s

Leche Arroz (Latin Rice Pudding)

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 301.2 Fat 6.4g Cholesterol 24.2mg Sodium 183.9mg Carbohydrates 54.7g Protein 6.7g

Ingredients 1/2 C. rice 1 tsp vanilla 1 cinnamon stick lemon zest 1 1/2 C. water 4 1/4 C. milk 1 C. sugar

1/4 tsp salt 1 tsp ground cinnamon

Directions 1. Place a large saucepan over medium high heat. Stir in it the rice with lemon zest, cinnamon stick and vanilla. 2. Cook them until they start boiling. Lower the heat and let them cook until the rice is done. 3. Stir in the sugar with milk and salt. Let them cook for 60 min over low heat until the pudding becomes stick. 4. Stir it often. Pour the rice pudding into a ceramic dish. Place it in the fridge until it cools down. 5. Flip the dish into a serving plate. Sprinkle over it the ground cinnamon. 6. Serve it with your favorite toppings. 7. Enjoy.

Isabelle’s Leche Arroz: (Latin Rice Pudding)

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GRAN

Mundo Bistec

Prep Time: 35 mins Total Time: 41 mins Servings per Recipe: 4 Calories 271.4 Fat 13.4g Cholesterol 89.5mg Sodium 506.6mg Carbohydrates 2.5g Protein 33.6g

Ingredients 4 garlic cloves, peeled 1 tsp kosher salt 1/2 tsp pepper 1/2 tsp cumin 1/4 C. lime juice 2 tbsp olive oil 1 lb. steak, chopped

Directions 1. Get a blender: Combine in it the garlic with salt, cumin, lime juice, olive oil and black pepper. Blend them smooth. 2. Get a large zip lock bag. Place in it the steak. Pour the marinade over it. Seal the bag. 3. Let the steak marinate for at least 1 h. 4. Before you do anything, preheat the grill and grease it. 5. Drain the steak and place the remaining marinade aside. 6. Cook the steak on the grill for 3 to 5 min on each side while basting it with the marinade. 7. Serve your steak warm with your favorite toppings. 8. Enjoy.

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Gran Mundo Bistec

How to Make

a Cuban Roll

Prep Time: 2 hrs Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 193.2 Fat 4.2g Cholesterol 10.1mg Sodium 416.5mg Carbohydrates 33.4g Protein 4.6g

Ingredients 4 C. unbleached all-purpose flour 4 tsp sugar 2 tsp salt 2 1/4 tsp yeast 4 tbsp butter 1 1/4 C. water

Directions 1. 2. 3. 4.

Get a mixing bowl: Mix in it all the ingredients until you get a smooth dough. Place the dough on a floured board. Knead it for 7 to 9 min. Place dough in an oil greased bowl. Use a plastic wrap to cover it. let it rest for 60 min. Shape the dough into 6 logs. Place them on a baking tray. Let them rise for 16 min. Cover them with a towel. 5. Once the time is up, shape the bread logs into longer logs. Place them on a greased baking sheet. 6. Let them rest for another 60 min with a kitchen towel on top to cover them. 7. Make 2 to 4 slashed on top of each bread loaf with a knife. 8. Before you do anything, preheat the oven to 375 F. 9. Place the pan in the oven. Bake the bread loaves in the oven for 32 min. 10. Allow the bread loaves to cool down completely. Serve them with whatever you desire. 11. Enjoy.

How to Make a Cuban Roll

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ROASTED

Chicken from Havana

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 343.2 Fat 25.2g Cholesterol 111.9mg Sodium 117.5mg Carbohydrates 2.5g Protein 25.5g

Ingredients 3 lbs. whole chickens, rinsed and dried 2 tsp dry oregano leaves 1/2 tsp black pepper 3 tsp butter 6 garlic cloves 1/2 tsp cumin 1 lemon, juice

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

Before you do anything, preheat the oven to 350 F. Get a pestle and a mortar. Mince in it the garlic, salt, oregano and black pepper and salt. Get a small mixing bowl: Mix in it the garlic mix with butter and lemon juice. Rub half of the butter mix into the chicken reaching between the skin and meat. Coat the chicken with the remaining butter mix. Let it sit for at least overnight. Place the chicken in a roasting pan. Cover it with a loose piece of foil. Cook the chicken in the oven for 56 min. Discard the foil and let it cook for an extra 6 to 7 min. 8. Allow the chicken to sit for 5 min. Serve it warm. 9. Enjoy.

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Roasted Chicken from Havana

Orange

Garlic Steak Griller

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 364.6 Fat 18.7g Cholesterol 96.5mg Sodium 78.5mg Carbohydrates 17.3g Protein 31.6g

Ingredients 4 (5 -6 oz.) flank steaks 4 garlic cloves, peeled 1/2 C. orange juice 1/4 C. lemon juice 2 tbsp olive oil Salsa: 2 large sweet oranges, cut into segments

1/2 red onion, sliced 2 tbsp chopped fresh cilantro black pepper

Directions 1. To make the steaks: 2. Before you do anything, preheat the grill and grease it. 3. Place the steaks between 2 wax sheets. Use a kitchen hammer to flatten them until they become 1/2 inch thick. 4. Get a roasting dish: Whisk in it the orange juice, lemon juice and olive oil. 5. Place the steaks in the pan and coat them with the juice mix. Let them sit for at least 30 min. 6. To make the orange and onion salsa: 7. Stir in it the orange segments with the onion slices, cilantro and a pinch of salt. Place it aside. 8. Before you do anything, preheat the grill and grease it. 9. Drain the steaks and cook them for 6 to 8 min on each side. Baste them with the remaining marinade. 10. Serve your grill steaks warm with the orange and onion salsa. 11. Enjoy.

Orange Garlic Steak Griller

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5-INGREDIENT

Garlic Sauce

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 1090.2 Fat 108.4g Cholesterol 0.0mg Sodium 2337.3mg Carbohydrates 31.1g Protein 3.6g

Ingredients 8 garlic cloves 1 tsp salt 1 medium onion, sliced 1/2 C. extra virgin olive oil 1/2 C. orange juice

Directions 1. 2. 3. 4.

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Get a mortar and a pestle. Mince in it the garlic with salt. Get a small mixing bowl: Mix in it the onion, olive oil and orange juice. Place the sauce in the fridge until ready to serve with a some roasted or grilled meat. Enjoy.

5-Ingredient Garlic Sauce

Cuban

Camarones Bake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 353.4 Fat 7.5g Cholesterol 236.0mg Sodium 721.6mg Carbohydrates 43.3g Protein 28.0g

Ingredients 16 oz. shrimp, cooked and peeled 2 (14 oz.) cans crushed tomatoes 1 onion, minced 1 green pepper, chopped 1 garlic clove, pressed 2 tbsp butter salt and pepper

2 C. cooked white rice 1/2 C. Monterey jack cheese

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Place a large pan over medium heat. Heat in it the butter. 3. Cook in it the onion, garlic and green pepper for 6 min. Stir in the shrimp with a pinch of salt and pepper. 4. Cook them for 3 min. Add the canned tomato with rice. Stir them well. 5. Spoon the mixture into a baking dish. Place it in the oven and let it cook for 32 min. 6. Top the rice casserole with cheese. Bake it for an extra 5 min. 7. Allow the shrimp bake to sit for 6 min then serve it hot. 8. Enjoy.

Cuban Camarones Bake

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CARMEN’S

Dinner (Chicken and Rice)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 354.2 Fat 20.4g Cholesterol 92.8mg Sodium 449.7mg Carbohydrates 8.0g Protein 33.2g

Ingredients 2 tbsp olive oil 4 chicken breasts 1/2 tsp salt 1/4 tsp pepper 3 1/2 C. hot water 1 medium garlic clove, minced 1 (10 oz.) packages yellow rice

1/2 lb. frozen peas 2 roasted red peppers, chopped

Directions 1. Season the chicken breasts with some salt and pepper. 2. Place a large deep pan over medium heat. Heat in it the oil. 3. Cook in it the chicken breasts for 4 to 6 min on each side. Drain them and place them aside. 4. Stir the garlic with water into the pan. Cook them until they start boiling. Stir in the rice then top it with chicken. 5. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for 22 min. 6. Add the roasted pepper with peas on top. Put on the lid and let them cook for 4 to 6 min. 7. Serve your chicken pan warm. 8. Enjoy.

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Carmen’s Dinner: (Chicken and Rice)

Platanos

Maduros

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 323 kcal Fat 14.1 g Cholesterol 51g Sodium 1.8 g Carbohydrates 0 mg Protein 6 mg

Ingredients 2 large very ripe (black) plantains, peeled 1/4 C. vegetable oil 1 tbsp vanilla extract 1 tsp ground cinnamon 2 tbsp white sugar, or to taste

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

Cut each plantain into 2 halves and then each half into 3 strips. In a large skillet, heat the vegetable oil on medium-high heat. Gently, place the plantain strips in the skillet evenly. Drizzle with the vanilla extract and sprinkle with the cinnamon. Cook, covered for about 5-7 minutes per side. Transfer the plantains onto a paper towel lined plate to drain. Serve with a sprinkling of the sugar.

Platanos Maduros

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CARNE

Guisado (Beef Stew)

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 301.8 Fat 16.9g Cholesterol 77.4mg Sodium 874.0mg Carbohydrates 11.0g Protein 26.3g

Ingredients 1 lb flank steak 2 tbsp vegetable oil 4 garlic cloves, minced 2 tsp ground cumin 6 Roma tomatoes, chopped 2 medium onions, thinly sliced 2 beef bouillon cubes

2 C. water 1/2 tsp salt 1/4 tsp pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a large skillet, heat the oil and sear the flank steak till browned completely. Transfer the steak into a plate. In the same skillet, add the tomatoes, onions, garlic and cumin and sauté till tender. Add the flank steak, water, bouillon, salt and pepper and stir to combine. Reduce the heat to low and simmer till the steak becomes tender. Remove the steak from the pan and chop into bite sized pieces. Cook the sauce till desired thickness. Add the chopped beef and stir to combine. Serve hot.

Carne Guisado: (Beef Stew)

Chicken Wings Cuban

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 260.0 Fat 18.1g Cholesterol 87.3mg Sodium 84.3mg Carbohydrates 1.7g Protein 21.2g

Ingredients 1 lb. chicken wings, drummettes 1 tbsp garlic salt salt black pepper 1/2 C. Cuban marinade (see Cuban Meat Marinade recipe)

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Get a mixing bowl: Place in it the chicken wings. Add the mojo sauce and toss them to coat. 3. Place the bowl in the fridge and let it sit for at least 5 h. 4. Drain the chicken wings and place them on greased baking tray. 5. Sprinkle over them the garlic salt with a pinch of black pepper. 6. Place the pan in the oven and let it cook for 22 to 26 min. 7. Enjoy.

Chicken Wings Cuban

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ROUND STEAK

with Cuban Mojo

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 403.4 Fat 23.3g Cholesterol 124.1mg Sodium 681.0mg Carbohydrates 11.6g Protein 36.4g

Ingredients 8 garlic cloves 1 tsp salt 1 tsp dried oregano 1 tsp ground cumin fresh ground black pepper 3/4 C. fresh lime juice 1/2 C. orange juice

1 1/2 lbs. round steaks 1 tbsp olive oil 1/2 sweet white onion, sliced 1/2 red pepper, strips

Directions 1. Get a mortar and a pestle. Place in it the garlic with salt. Let them sit for 6 min. 2. Crush them until they become like a paste. 3. Get a small mixing bowl: Mix in it the garlic paste with oregano, cumin, pepper, lime juice and orange juice to make the marinade. 4. Place the steak cubes in a roasting dish. Add the marinade and toss them to coat. Place them in the fridge for 22 min. 5. Place a large pan over medium heat. Heat in it the oil. Cook in it the peppers with onion for 3 min. 6. Drain them and place them aside. Add the steak cubes then cook them for 3 min on each side. 7. Stir in the cooked peppers and onion. Put on the lid and let them cook for 2 min. 8. Serve your steak pan warm with some rice. 9. Enjoy.

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Round Steak with Cuban Mojo

Fried Steaks

with Lime Dressing

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 809.1 Fat 51.9g Cholesterol 222.1mg Sodium 163.8mg Carbohydrates 17.2g Protein 65.3g

Ingredients 2 lbs. sirloin steaks 1/4 C. fresh lime juice 4 large onions, sliced 3 garlic cloves, minced black pepper adobo seasoning fresh cilantro, chopped

olive oil

Directions 1. Lay the steaks between two wax sheets. Use a kitchen hammer to flatten them until they become 1/4 inch thick. 2. Place a large pan over medium heat. Heat in it a splash of oil. Cook in it the onion for 6 min. 3. Drain it and place it aside. Cook the garlic in the same pan for 1 min. 4. Season the steak with some adobo seasoning, a pinch of salt and pepper. 5. Stir it into the garlic pan with another splash of oil. Cook them for 5 to 7 min on each side. 6. Drain the steaks and place them aside. Stir the lime juice into the pan. Cook it for 2 to 4 min to make the sauce. 7. Place the steaks on serving plates. Spoon over it the onion followed by the lime sauce. 8. Garnish them with some cilantro, then serve your steaks right away. 9. Enjoy.

Fried Steaks with Lime Dressing

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TROPICAL

Pops

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 6 Calories 163.9 Fat 0.4g Cholesterol 0.0mg Sodium 1.4mg Carbohydrates 41.7g Protein 0.9g

Ingredients The pulp of 2 ripe medium-size mangoes 3/4 C. sugar water 3/4 C. cracked ice

Directions 1. 2. 3. 4.

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Get a food blender: Combine in it all the ingredients. Blend them smooth. Spoon the mix into 2 popsicle molds. Freeze them for 3 h. Serve your popsicles. Enjoy.

Tropical Pops

Dressing

Soriano

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 1462.4 Fat 162.5g Cholesterol 0.0mg Sodium 2332.9mg Carbohydrates 3.3g Protein 0.8g

Ingredients 1/2 C. white vinegar 1 1/2 C. extra virgin olive oil 2 tsp salt 1/4 tsp pepper 1 tsp dry mustard 4 garlic cloves, minced 1 tsp oregano

Directions 1. 2. 3. 4.

Get a mixing bowl: Whisk in it all the ingredients until they becomes smooth. Serve this dressing with a green salad or roasted meat. Enjoy.

Dressing Soriano

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CUBAN

Habichuelas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 171.1 Fat 5.4g Cholesterol 0.0mg Sodium 413.5mg Carbohydrates 24.9g Protein 6.7g

Ingredients 3 tbsp olive oil 2 (15 oz.) cans canned black beans 1 1/2 C. water 1 green bell pepper, diced 3 garlic cloves, minced 1 yellow onion, diced 2 sazon Goya con culantro y achiote

1 dash oregano salt & pepper 1 tsp white vinegar 3 tbsp sugar

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the garlic, onion and green bell pepper for 5 mins 7 2. Stir in the beans with its liquid, Goya seasoning, oregano, water and sugar. 3. Cook them over high heat until they start boiling. Lower the heat and let them cook for 32 min. 4. Add the vinegar and stir it. Serve your beans warm with some rice. 5. Enjoy.

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Cuban Habichuelas

Dressing

Soriano

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 1462.4 Fat 162.5g Cholesterol 0.0mg Sodium 2332.9mg Carbohydrates 3.3g Protein 0.8g

Ingredients 1/2 C. white vinegar 1 1/2 C. extra virgin olive oil 2 tsp salt 1/4 tsp pepper 1 tsp dry mustard 4 garlic cloves, minced 1 tsp oregano

Directions 1. 2. 3. 4.

Get a mixing bowl: Whisk in it all the ingredients until they becomes smooth. Serve this dressing with a green salad or roasted meat. Enjoy.

Dressing Soriano

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SPICY

Green Hummus

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 13 Calories 50.1 Fat 2.5g Cholesterol 0.0mg Sodium 66.3mg Carbohydrates 6.2g Protein 1.3g

Ingredients 1 medium avocado, pitted and chopped 1 C. canned chickpeas, drained 1/3 C. chopped onion 2 large garlic cloves, minced 3 tsp lemon juice 1 tsp hot sauce 1 tsp ground cumin

Ritz crackers

Directions 1. Get a food processor: Combine in it the avocado with chickpeas, onion, garlic, lemon juice, hot sauce and cumin. 2. Process them until they become smooth. 3. Pour the hummus in a serving bowl and cover it. Let it rest in the fridge for at least 60 min. 4. Serve your hummus with a sandwich, roasted meat or some crackers. 5. Enjoy.

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Spicy Green Hummus

Cinnamon

Cuba City Custard

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 277.9 Fat 10.7g Cholesterol 191.6mg Sodium 98.1mg Carbohydrates 37.1g Protein 8.4g

Ingredients 3 C. milk 1 tsp cinnamon 4 tsp cornstarch 1/4 C. water 1/2 C. sugar 4 egg yolks 1 tsp vanilla extract

Directions 1. Place a heavy saucepan over medium heat. Heat in it 1 C. of milk with cinnamon until it starts boiling. 2. Turn off the heat and place it aside. 3. Get a mixing bowl: Stir in it the water with cornstarch. Stir in the remaining 2 C. of milk. 4. Add the egg with egg yolk and whisk them well. Pour the mix into the hot milk mix and mix them well. 5. Place the saucepan over medium heat. Let it cook until it becomes thick while stirring it all the time. 6. Turn off the heat and stir in the vanilla extract. 7. Pour the custard into serving bowls or glasses. Allow it to cool down completely and set in the fridge. 8. Garnish it with some fruit then serve it. 9. Enjoy.

Cinnamon Cuba City Custard

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SALAD

Cubana

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 731.0 Fat 69.3g Cholesterol 0.0mg Sodium 74.0mg Carbohydrates 28.1g Protein 6.6g

Ingredients 1 head lettuce, torn into bite size 2 tomatoes, sliced 1 onion, sliced in rounds 6 radishes, sliced 1 avocado, sliced Dressing 3 garlic cloves, minced

1/4 C. vinegar 1/4 C. lime juice salt pepper 1/2 C. olive oil

Directions 1. 2. 3. 4.

To make the dressing: Get a food processor: Combine in it all the dressing ingredients. Blend them smooth. To make the salad: Lay the lettuce in a serving plate. Lay over it the tomato slices with followed by radishes, onion rings and avocado slices on top. 5. Drizzle the dressing all over the salad. Serve it right away. 6. Enjoy.

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Salad Cubana

Potato

Salad Havanita

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 312.0 Fat 12.5g Cholesterol 18.7mg Sodium 287.6mg Carbohydrates 40.6g Protein 14.7g

Ingredients 1 lb. small red potato, diced 3 C. black beans, cooked 2 bunches green onions, sliced 1 C. sour cream 1 tbsp fresh lemon juice 1/2 tsp salt 1/2 tsp fresh ground white pepper

1/2 C. mayonnaise 1/2 bunch fresh chives, sliced

Directions 1. Bring a salted pot of water to a boil. Cook in it the potatoes for 11 min until they become soft. 2. Get a mixing bowl: Toss in it the black beans with potato. Place it aside to cool down. 3. Get a food processor: Place in it the green onions, sour cream and lemon juice. Blend them smooth. 4. Pour in the mayonnaise with a pinch of salt and pepper. Blend them smooth. 5. Drizzle the dressing all over the potato salad. Stir it to coat. 6. Garnish your salad with sliced chives. 7. Enjoy.

Potato Salad Havanita

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APPENDIX I: SPICE MIXES

Mango Chutney

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 1 Calories 627.2 Fat 2.1g Cholesterol 0.0mg Sodium 3748.7mg Carbohydrates 153.4g Protein 4.2g

Ingredients Ingredients 1 kg very firm mango 2 C. sugar 625 ml vinegar 1 (5 cm) pieces ginger, peeled 4 cloves garlic, peeled 2 -4 tsps chili powder

4 tsps mustard seeds 8 tsps salt 1 C. raisins or 1 C. sultana

Directions 1. Peel the mango and then remove the pit and chop it. 2. In a pan, add sugar and vinegar, leaving about 20ml and simmer, stirring occasionally for about 10 minutes. 3. Meanwhile in a food processor, add remaining vinegar, garlic and ginger and pulse till a paste forms. 4. Transfer the paste into a pan and simmer, stirring continuously for about 10 minutes. 5. Stir in the mango and remaining ingredients and simmer, stirring occasionally for about 25 minutes or till desired thickness of chutney. 6. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 7. This chutney can be stored in dark place for about 1 year but remember to refrigerate after opening.

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Appendix I: Spice Mixes: Mango Chutney

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