Easy Cuban Cookbook: Taste Havana with Authentic and Quick Cuban Recipes [2 ed.] 9798373014922

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Easy Cuban Cookbook Taste Cuba with Authentic and Easy Cuban Recipes (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . . Full Cuban Empanadas 8 . . . . . . . . Sofrito Bean Soup 9 . . . . . . . . Pizza Old Havana 10 . . . . . . . Cuban Beefsteaks 11 . . . . . . . How to Make an Chayote Salad 14 . . . . . . . Flank Steak Soup 15 . . . . . . . Cuban Tuna Steaks with Tropical Glaze 16 . . . . . . . Cuban Steak Cutlets 17 . . . . . . . Orangy Grilled Steak 20 . . . . . . . Burritos Guevara 21 . . . . . . . Cuban Caribbean Kabobs 22 . . . . . . . Isabella’s Vanilla Batido 23 . . . . . . . Bistec Cebolla 24 . . . . . . . Arroz Amarillo 25 . . . . . . . Couscous in Havana 28 . . . . . . . Pimento Chicken and Okra Stew 29 . . . . . . . Cuban Fruit Danishes 30 . . . . . . . Spinach Empanadas with Cheese 31 . . . . . . . Shrimp and Black Bean Pot 34 . . . . . . . How to Make Mojo: (Meat Marinade) 35 . . . . . . . Cuban Pulled Beef 36 . . . . . . . Latin Chicken Dip 37 . . . . . . . Sea Scallops Salad with Mango Chutney 40 . . . . . . . Latin Lentil Salad with Cuban Dressing 41 . . . . . . . Cuban Ground Beef with Cooked Rice 42 . . . . . . . Creamy Cilantro Soup 43 . . . . . . . Cuban Black Bean Burgers 46 . . . . . . . Avenida de Belgica Shrimp Salad 47 . . . . . . . Mash Potatoes Cuban 48 . . . . . . . Jackie’s Flan 49 . . . . . . . Caribbean Beet Salad

52 . . . . . . . Slow Cooker Black Bean Soup 53 . . . . . . . 5-Ingredient Cuban Rice 54 . . . . . . . Rita’s Rice 55 . . . . . . . Cuban Rice Bowls 58 . . . . . . . Cuban Bruschetta 60 . . . . . . . South American Deep Dip 61 . . . . . . . Authentic Bean Soup 64 . . . . . . . Cuban Mushroom Skillet 65 . . . . . . . Chickpeas Cubano 66 . . . . . . . Latin Marinade 67 . . . . . . . Bistec Frito: (Fried Steaks) 70 . . . . . . . Authentic Arroz y Gandules 71 . . . . . . . Papaya Slush: (Batido) 72 . . . . . . . Cuban Fritters 73 . . . . . . . Corn and Black Bean Dip 76 . . . . . . . Olive Mojo 77 . . . . . . . Black Cakes with Tropical Rice 78 . . . . . . . Carmen’s Avocado Boats

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.

10

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

11

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.

20

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

21

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. 28

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

29

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. 30

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

31

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.

34

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

35

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.

36

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

37

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.

40

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

41

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.

42

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

43

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.

46

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

47

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.

48

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

49

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.

52

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

53

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.

54

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

55

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. 58

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.

59

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.

60

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

61

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.

64

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

65

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.

66

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)

67

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.

70

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)

71

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.

72

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

73

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.

76

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

77

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.

78

Carmen’s Avocado Boats

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