Latin Cookbook: An Easy Latin Cookbook with Recipes from the Entire Latin World [2 ed.]

Table of contents :
Table of Contents
Bacalao Vizcaina
Jibarito
Tostones II
Flan de Mango
Tres Leches
Lentils in Argentina
Fish Stew from South America
Arroz con Pollo I
Arroz con Pollo II
Coconut Chicken Breast
Latin Quinoa
Sopaipillas from Chile
Portuguese Bread I
Cod Casserole
Pasteis de Nata
Caldo Verde
Portuguese Date Appetizer
Kale Soup from Portugal
Queijadas
Easy Portuguese Bread
Malasadas
Spicy Spanish Beef Stir Fry
Maggie’s Easy Portuguese Soup
Rice from Portugal
Brazilian Bananas Fried
Brasilia Cookies
Caipirinha
Brazilian Inspired Pizza
Quindim
Brazilian Coconut Candies
Brazilian Condensed Smoothie
Palmito ao Forno
Brazilian Apple Pastry
Creamy Seafood Stew From Brazil
Traditional Beef Hash
Picadinho'a Brasiliera
Sao Paulo Pesto
Brazilian Nutty Cake
Rice and Beans In Belize City
Isabella's Secret Belize BBQ Sauce
Belizean Belmopan Beach Pudding
Central American Chicken and Cabbage Soup
Guatemalan Pepian
Chilaquilas
Rice from Guatemala City
Full Guatemalan Dinner
Salad of Cabbage from El Salvador
Santa Tecla Cake
Spicy South American Chicken
San Salvador Butterflied White Fish
Pupusas
Cancun Style Caviar
Pepperjack Pizza
Puerto Vallarta Eggplant
Mexican Veggie Puree
Classical Mexican Ceviche
Honey & Beans Latin Salad
Taco Tuesday’s Lasagna
A Mexican Corn Drink for Winter
A Baked Mexican Medley

Citation preview

Latin Cookbook An Easy Latin Cookbook with Recipes from the Entire Latin World

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Bacalao Vizcaina 7 Jibarito 10 Tostones II 11 Flan de Mango 12 Tres Leches 13 Lentils in Argentina 14 Fish Stew from South America 15 Arroz con Pollo I 16 Arroz con Pollo II 17 Coconut Chicken Breast 19 Latin Quinoa 22 Sopaipillas from Chile 23 Portuguese Bread I 24 Cod Casserole 25 Pasteis de Nata 26 Caldo Verde 27 Portuguese Date Appetizer 28 Kale Soup from Portugal 29 Queijadas 30 Easy Portuguese Bread 31 Malasadas 34 Spicy Spanish Beef Stir Fry 35 Maggie’s Easy Portuguese Soup 36 Rice from Portugal 37

Brazilian Bananas Fried 38 Brasilia Cookies 39 Caipirinha 40 Brazilian Inspired Pizza 41 Quindim 42 Brazilian Coconut Candies 43 Brazilian Condensed Smoothie 46 Palmito ao Forno 47 Brazilian Apple Pastry 48 Creamy Seafood Stew From Brazil 50 Traditional Beef Hash 51 Picadinho'a Brasiliera 52 Sao Paulo Pesto 53 Brazilian Nutty Cake 54 Rice and Beans In Belize City 55 Isabella's Secret Belize BBQ Sauce 58 Belizean Belmopan Beach Pudding 59 Central American Chicken and Cabbage Soup 60 Guatemalan Pepian 61 Chilaquilas 62 Rice from Guatemala City 63 Full Guatemalan Dinner 64 Salad of Cabbage from El Salvador 66 Santa Tecla Cake 67 Spicy South American Chicken 70 San Salvador Butterflied White Fish 71

Pupusas 72 Cancun Style Caviar 73 Pepperjack Pizza 74 Puerto Vallarta Eggplant 75 Mexican Veggie Puree 76 Classical Mexican Ceviche 77 Honey & Beans Latin Salad 78 Taco Tuesday’s Lasagna 79 A Mexican Corn Drink for Winter 82 A Baked Mexican Medley 83

Bacalao

Vizcaina (Codfish Soup)

Prep Time: 30 mins Total Time: 9 hrs 15 mins Servings per Recipe: 8 Calories 475 kcal Fat 18.9 g Carbohydrates 31.6g Protein 42.3 g Cholesterol 192 mg Sodium 4353 mg

Ingredients 1 lb salted cod fish, submerged in 2 qts of water, for 8 hours, change the water 4 times, then cut into small pieces 4 potatoes, sliced thick 2 onions, sliced 4 hard-boiled eggs, sliced 2 tsps capers 2 large cloves garlic, minced 1/4 C. pitted green olives

1 (4 oz.) jar roasted red bell peppers, drained 1/2 C. golden raisins 1 bay leaf 1 (8 oz.) can tomato sauce 1/2 C. extra virgin olive oil 1 C. water 1/4 C. white wine

Directions 1. Get a big pot and add in half of the following in layers: raisins, potatoes, roasted red peppers, fish, olives, onions, garlic, boiled eggs, and capers. 2. Now add in half of the tomato sauce and half of the olive oil. 3. Add the bay leaf and repeat the process. 4. Now add in the wine and the water. 5. Get everything boiling without stirring the mix. 6. Once everything is boiling place a lid on the pot and set the heat to low. 7. Let the contents cook for 35 mins. 8. Enjoy.

Bacalao Vizcaina

7

JIBARITO

(Sandwich in Fried Plantains Buns)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 1219 kcal Fat 100.4 g Carbohydrates 165.4g Protein 23.6 g Cholesterol 68 mg Sodium 551 mg

Ingredients 2 C. vegetable oil for frying 1 green plantain, peeled and halved lengthwise 2 tbsps vegetable oil 1 clove garlic, minced 4 oz. beef skirt steak, cut into thin strips 1/4 medium yellow onion, thinly sliced 1 pinch cumin

1 pinch dried oregano 1 tbsp mayonnaise 1 slice processed American cheese, cut in half 2 slices tomato 3 leaves lettuce

Directions 1. 2. 3. 4.

Get 2 C. of veggie oil to 350 degrees then fry your plantains for 2 mins per side. Place them on some paper towel then flatten them. Now fry the flat plantains for 2 more mins then place them on the paper towels again. Begin to stir fry your oregano, garlic, cumin, onion, and steak in 2 tbsps of oil until the steak is fully done. 5. Place a layering of mayo on one side of a plantain and then add some cheese, steak mix, tomato and lettuce. 6. Add another piece of plantain and cut the sandwich into two pieces. 7. Enjoy.

10

Jibarito

Tostones II

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 8 Calories 88 kcal Fat 0.9 g Carbohydrates 21.5g Protein 0.9 g Cholesterol 0 mg Sodium 51 mg

Ingredients 1/4 C. vegetable oil 3 green plantains, peeled, and cut into 1-inch pieces

1 pinch garlic powder salt to taste

Directions 1. 2. 3. 4. 5.

Fry your plantains for 7 mins, until tender, then place them on some paper towels. Flatten your plantains and fry them for 3 more mins. Place them to the side as well. While the plantains are still hot add your salt and garlic to each. Enjoy.

Tostones II

11

FLAN DE MANGO

(Mango Pudding)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 259 kcal Fat 7g Carbohydrates 42.7g Protein 7.3 g Cholesterol 110 mg Sodium 99 mg

Ingredients 1 C. white sugar 1 tbsp lemon juice 2 C. pureed mango 1 (14 oz.) can sweetened condensed milk 2 tbsps cornstarch 1 tbsp rum (optional) 1 C. evaporated milk

6 eggs, beaten 1 pinch salt

Directions 1. Add about 1.5 inches of water to a casserole dish then set your oven to 350 degrees before doing anything else. 2. Now heat and stir the lemon juice and sugar until it becomes a caramel color then add the mango, salt, condensed milk, eggs, cornstarch, evaporated milk, and rum. 3. Place the pan into the casserole dish and cook everything in the oven for 50 mins. 4. Let the contents cool. 5. Enjoy.

12

Flan de Mango

Tres Leches

(Spanish 3 Milk Cake)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 24 Calories 280 kcal Fat 13.7 g Carbohydrates 34.6g Protein 5.5 g Cholesterol 81 mg Sodium 87 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1/2 C. unsalted butter 1 C. white sugar 5 eggs 1/2 tsp vanilla extract 2 C. whole milk 1 (14 oz.) can sweetened condensed milk

1 (12 fluid oz.) can evaporated milk 1 1/2 C. heavy whipping cream 1 C. white sugar 1 tsp vanilla extract

Directions 1. Coat a casserole dish with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, sift: baking powder and flour. 3. Get a 2nd bowl, combine: 1 C. sugar and butter. Then add: 1/2 tsp vanilla extract and eggs. 4. Combine both bowls and stir the mix until everything is smooth. 5. Enter the mix into your casserole dish and cook everything in the oven for 35 mins. 6. Now poke holes through the cake with a fork. 7. Get a 3rd bowl, combine: evaporated milk, condensed milk, and whole milk. 8. Pour the milk mix over the cake once it has cooled. 9. Get a 4th bowl, mix: 1 tsp vanilla, whipping cream, and 1 C. of sugar. 10. Coat your cake with the whipped cream mix then serve. 11. Enjoy.

Tres Leches

13

LENTILS

in Argentina

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 266 kcal Fat 4.3 g Carbohydrates 46.3g Protein 13.4 g Cholesterol 0 mg Sodium 225 mg

Ingredients 1 C. dry lentils 1 quart water 1 cube vegetable bouillon 3 medium tomatoes, peeled and diced 1 large onion, diced 1 carrot, sliced 1 medium apple - peeled, cored and diced

1/2 C. frozen peas 1 large clove garlic 1 tbsp olive oil 1/4 C. barbeque sauce 1/2 tsp paprika salt and pepper to taste

Directions 1. 2. 3. 4. 5.

14

Combine your water, lentils, and veggie bouillon. Get everything boiling, set the heat to low, and let the mix cook for 22 mins. Add in: paprika, tomatoes, bbq sauce, onions, olive oil, carrots, garlic, peas, and apples. Let the mix continue to cook for 22 more mins then add some pepper and salt. Enjoy.

Lentils in Argentina

Fish Stew

from South America

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 359 kcal Fat 21.8 g Carbohydrates 15.6g Protein 27.4 g Cholesterol 42 mg Sodium 600 mg

Ingredients 3 tbsps lime juice 1 tbsp ground cumin 1 tbsp paprika 2 tsps minced garlic 1 tsp salt 1 tsp ground black pepper 1 1/2 lbs tilapia fillets, cut into chunks 2 tbsps olive oil

2 onions, diced 4 large bell peppers, sliced 1 (16 oz.) can diced tomatoes, drained 1 (16 oz.) can coconut milk 1 bunch fresh cilantro, diced (optional)

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

Get a bowl, combine: pepper, lime juice, salt, cumin, garlic, and paprika. Now add in the tilapia and stir the contents. Place a covering of plastic around the dish and put everything in the fridge for 1 hr. Now being to stir fry your onions for 3 mins in olive oil then add in the diced tomatoes, bell peppers, and tilapia. Set the heat to a medium level then add the coconut milk. Place a lid on the pot and let the contents cook for 17 mins. Stir the mix at least 2 times. Now add the cilantro and continue cooking everything for 7 more mins. Enjoy.

Fish Stew from South America

15

ARROZ

con Pollo I (Rice and Chicken)

Prep Time: 20 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 745 kcal Fat 40.6 g Carbohydrates 65.2g Protein 30 g Cholesterol 105 mg Sodium 1926 mg

Ingredients 8 boneless chicken thighs, with skin 1/2 C. olive oil 2 C. diced onion 1 clove garlic, crushed 1/2 tsp crushed red pepper flakes 2 C. converted long-grain white rice 2 1/2 tsps salt 1/2 tsp black pepper 1/4 tsp saffron threads 1 (28 oz.) can diced tomatoes

1 (4 oz.) can diced green chilis 1 1/4 C. chicken broth 3/4 C. fresh peas 1 (4 oz.) jar pimentos, drained 1/2 (8 oz.) jar pimiento-stuffed green olives, drained and sliced 1/2 C. water

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

Set your oven to 325 degrees before doing anything else. Begin to sear your chicken in olive oil then place the pieces to the side. Now add to the same pot: your pepper flakes, onions, and garlic. Let the mix cook for 7 mins then add the rice, saffron, pepper, and salt. Toast the rice for 12 mins while stirring then add the broth, green chilies, and tomatoes. Add the chicken thighs on top of everything and get the mix boiling. Once everything is boiling, place a lid on the pot, and place the pot in the oven for 60 mins. 8. Now add the olives, pimentos, water, and peas. 9. Place the lid back on the pot and do not stir the contents. 10. Continue cooking everything for 25 mins. 11. Enjoy.

16

Arroz con Pollo I

Arroz

con Pollo II (Rice and Chicken) (Peruvian Style)

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 739 kcal Fat 29.7 g Carbohydrates 65.2g Protein 45.7 g Cholesterol 136 mg Sodium 198 mg

Ingredients 1/4 C. vegetable oil, divided 6 chicken thighs, skinned and patted dry 6 chicken drumsticks with skin, patted dry salt and black pepper to taste 1 1/2 bunches fresh cilantro, leaves picked from stems 6 cloves garlic, peeled and coarsely diced 1 aji (Peruvian) pepper, seeded and deveined 1 tbsp Worcestershire sauce

1/2 C. orange juice 2 C. uncooked white rice 2 onions, diced 1/2 C. white wine 3 1/2 C. chicken broth 1 tsp freshly ground black pepper 1 large carrot, peeled and diced 1 bell pepper, any color, sliced into rings 3/4 C. frozen pea

Directions 1. 2. 3. 4.

Begin to heat up two frying pans, each with 2 tbsps of veggie oil in them. Coat your chicken with pepper and salt and divide the chicken between the pans. Fry your chicken pieces for 17 mins then place them on some paper towels. Now begin to process the following in a blender, until smooth: orange juice, cilantro leaves, Worcestershire, garlic, aji pepper, and garlic. 5. Add this mix to one of the pots and get it boiling. 6. Let the mix cook for 7 mins until it becomes a dark green color. 7. Now add your onions to the other pan and stir fry them for 7 mins then add in the rice and toast the kernels for 7 more mins. 8. Add in the white wine to the cilantro mix and get the mix boiling with a medium level of heat. 9. Combine the rice mix with the cilantro mix and also add the black pepper and the broth. 10. Get everything boiling again then add the chicken pieces and the carrots. 11. Stir the contents then place a lid on the pan. Arroz con Pollo II

17

12. Set the heat to a lower level and cook everything for 30 mins. 13. Now take off the lid and add in the pepper rings and the peas. 14. Place the lid back on the pot and cook the mix for 17 more mins. 15. Now shut the heat and let the mix sit for 10 mins with no covering. 16. Enjoy.

18

Coconut

Chicken Breast

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 345 kcal Fat 19.9 g Carbohydrates 11.5g Protein 29.3 g Cholesterol 72 mg Sodium 234 mg

Ingredients 1 tsp ground cumin 1 tsp ground cayenne pepper 1 tsp ground turmeric 1 tsp ground coriander 4 skinless, boneless chicken breast halves salt and pepper to taste 2 tbsps olive oil 1 onion, diced

1 tbsp minced fresh ginger 2 jalapeno peppers, seeded and diced 2 cloves garlic, minced 3 tomatoes, seeded and diced 1 (14 oz.) can light coconut milk 1 bunch diced fresh parsley

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

Get a bowl, combine: coriander, cumin, turmeric, and cayenne. Add in the chicken and some pepper and salt. Stir the contents to evenly coat the chicken with the spices. Now for 12 mins per side fry your chicken in 1 tbsp of olive oil until fully done then place it to the side. Add the rest of the olive oil to the pan and begin to stir fry the garlic, onions, jalapenos, and ginger for 7 mins. Now add in the tomatoes and cook the mix for 7 more mins before adding the coconut milk. Top the chicken with the tomato mix and some parsley then serve. Enjoy.

Coconut Chicken Breast

19

LATIN

Quinoa

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 198 kcal Fat 6.1 g Carbohydrates 28.7g Protein 7.3 g Cholesterol 2 mg Sodium 167 mg

Ingredients 1 C. quinoa, rinsed and drained 2 C. chicken broth 2 tbsps basil pesto

1 tomato, diced salt and pepper to taste

Directions 1. Get your broth and quinoa boiling, place a lid on the pot, set the heat to a low level, and cook the quinoa for 17 mins. 2. Now shut the heat and add in the pesto. 3. Once the pesto has been mixed into everything add in the tomatoes, pepper, and salt. 4. Enjoy.

22

Latin Quinoa

Sopaipillas

from Chile (Squash Pastry)

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 286 kcal Fat 13.8 g Carbohydrates 35.6g Protein 4.9 g Cholesterol 25 mg Sodium 369 mg

Ingredients 9 oz. zapallo squash, skins removed, seeds removed, and chunked 4 1/4 C. all-purpose flour 1 tsp baking soda 1 tsp salt

10 tbsps butter, melted 2 C. canola oil for pan-frying

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

Submerge your squash under water, in a big pot, and get it all boiling. Once it is boiling let the veggies cook for 17 mins. Now remove all the liquids. Get a bowl, combine: salt, baking soda, and flour. Get a 2nd bowl, combine: melted butter and squash. Combine both bowls and form a dough. Knead the dough on a cutting board coated with flour then place the dough in a bowl with a towel as a covering. 7. Let the dough sit for 20 mins then roll it out into a thickness of 1/8 of an inch. 8. Use a cookie cutter to make 3 inch circles then poke holes into each with a fork. 9. Add your veggie oil to a pan and get it hot to about 380 degrees then fry your pieces of dough for 5 mins. 10. After frying the dough place them on some paper towels to drain. 11. Enjoy.

Sopaipillas from Chile

23

PORTUGUESE

Bread I

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 179 kcal Fat 3.2 g Carbohydrates 31.7g Protein 5.6 g Cholesterol 17 mg Sodium 181 mg

Ingredients 1 C. milk 1 egg 2 tbsps margarine 1/3 C. white sugar 3/4 tsp salt

3 C. bread flour 2 1/2 tsps active dry yeast

Directions 1. To make this bread grab your bread maker. Enter the following into it: yeast, milk, flour, beaten eggs, salt, and margarine. 2. Set the bread machine to its basic cycle and let the machine go. 3. Let the bread sit for 10 mins before serving. 4. Enjoy.

24

Portuguese Bread I

Cod

Casserole

Prep Time: 20 mins Total Time: 1 d 1 h 5 m Servings per Recipe: 12 Calories 476 kcal Fat 15.6 g Carbohydrates 31.9g Protein 50.5 g Cholesterol 1115 mg Sodium 5346 mg

Ingredients 2 lbs salted cod fish 5 large potatoes, peeled and sliced 3 large onions, sliced 3/4 C. olive oil 2 cloves garlic, minced

1 tbsp diced fresh parsley 1 1/2 tsps crushed red pepper flakes 1 tsp paprika 3 tbsps tomato sauce

Directions 1. Submerge your cod in water for 8 hrs. Then remove all the liquids and let it sit for another 8 hours in new water. 2. Now get a saucepan boiling with more fresh water. 3. Once the water is boiling place your cod into the pot and cook the fish for 7 mins. 4. At the same time set your oven to 375 degrees before doing anything else. 5. Get a bowl, combine: tomato sauce, olive oil, paprika, garlic, pepper flakes, and parsley. 6. Place your potato pieces into a baking dish and then layer the cod and then the onions over the potato. Now add more potatoes and the dry mix. 7. Cook everything for 50 mins in the oven. 8. Enjoy.

Cod Casserole

25

PASTEIS

de Nata (Portuguese Custard Dessert)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 336 kcal Fat 18.2 g Carbohydrates 38.7g Protein 5g Cholesterol 104 mg Sodium 114 mg

Ingredients 1 C. milk 3 tbsps cornstarch 1/2 vanilla bean 1 C. white sugar 6 egg yolks

1 (17.5 oz.) package frozen puff pastry, thawed

Directions 1. Coat a muffin pan with nonstick spray or oil and set your oven to 375 degrees before doing anything else. 2. Heat the following, while mixing, until it is thick: vanilla, milk, sugar, and cornstarch. 3. Now get a bowl, add in your yolks and half of a C. of the vanilla mix. 4. Stir the mix until it is smooth, and add the yolks into the pot and stir the contents again. 5. Stir and cook this mix for 6 more mins and then discard the beans. 6. Now line the sides and bottom of the muffin tin with puff pastry and top the pastry with the vanilla mix. 7. Cook everything for 25 mins in the oven. 8. Enjoy.

26

Pasteis de Nata

Caldo

Verde

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 402 kcal Fat 20.2 g Carbohydrates 45.2g Protein 11.7 g Cholesterol 25 mg Sodium 1352 mg

Ingredients 4 tbsps olive oil, divided 1 onion, minced 1 clove garlic, minced 6 potatoes, peeled and thinly sliced 2 quarts cold water

6 oz. linguica sausage, thinly sliced 2 1/2 tsps salt ground black pepper to taste 1 lb kale, rinsed and julienned

Directions 1. 2. 3. 4. 5.

Stir fry your garlic and onions, in olive oil, in a big pot, for 5 mins. Now add the potatoes and continue cooking for 5 more mins before adding the water. Get everything boiling and cook the potatoes for 22 mins. At the same time stir fry your sausage for 12 mins then remove any excess oils. Once the potatoes are done mash them in a food processor, then add them back into the pot with the sausage and some pepper and salt. 6. Get the soup hot again, place a lid on the pot, and cook everything for 7 mins. 7. Now add the kale and cook the mix for 7 more mins then add some olive oil. 8. Enjoy.

Caldo Verde

27

PORTUGUESE

Date Appetizer

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 278 kcal Fat 20.5 g Carbohydrates 19g Protein 5.9 g Cholesterol 31 mg Sodium 379 mg

Ingredients 1 lb sliced bacon 30 dates

Directions 1. 2. 3. 4. 5.

28

Cut your pieces of bacon in half then wrap your dates with them. Now stake a toothpick through each to preserve the structure. Cook the dates under the broiler for 7 mins with a broiler pan. Now flip each date and brown the opposite side. Enjoy.

Portuguese Date Appetizer

Kale Soup

from Portugal

Prep Time: 1 hr 30 mins Total Time: 8 hrs Servings per Recipe: 10 Calories 302 kcal Fat 9.4 g Carbohydrates 42.2g Protein 14.9 g Cholesterol 20 mg Sodium 321 mg

Ingredients 1/2 lb dried white pea beans 1/2 lb chorizo sausage, thinly sliced 1 lb beef soup bones 1 quart water 1 medium head cabbage, diced

2 bunches kale - rinsed, dried and diced 5 potatoes, peeled and cubed 1 quart hot water or as needed salt and pepper to taste

Directions 1. 2. 3. 4.

Let your beans sit submerged in water throughout the night. Cook the following for 65 mins: 1 qt. of water, beans, soup bones, and chorizo. Now add in: potatoes, kale, and cabbage. Pour in more water to submerge the contents and cook everything for 25 more mins before adding some pepper and salt. 5. Enjoy.

Kale Soup from Portugal

29

QUEIJADAS

(Sweet Muffins)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 18 Calories 148 kcal Fat 3.3 g Carbohydrates 27.5g Protein 2.5 g Cholesterol 38 mg Sodium 37 mg

Ingredients 3 eggs 2 C. white sugar 3 tbsps butter 3/4 C. all-purpose flour 2 C. milk

1/2 tsp vanilla extract

Directions 1. Coat a muffin tin with nonstick spray and then set your oven to 325 degrees before doing anything else. 2. Now process the following in a food processor, until smooth: butter, eggs, and sugar. 3. Add the milk and the flour then pulse the contents some more. 4. Finally add the vanilla. 5. Evenly distribute your batter throughout the muffin pan and cook everything in the oven for 50 mins. 6. Enjoy.

30

Queijadas

Easy

Portuguese Bread

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 118 kcal Fat 5.9 g Carbohydrates 14.3g Protein 2g Cholesterol < 1 mg Sodium < 169 mg

Ingredients 2 C. all-purpose flour 3 tsps baking powder 1/2 tsp salt 2 tbsps white sugar 3/4 C. milk

1 quart vegetable oil for frying

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

Get a bowl, combine: sugar, flour, salt, and baking powder. Combine in the milk and stir the contents into a dough. Shape the mix into small balls. Then flatten them on a working surface. Each piece should have half an inch of thickness. Now fry everything in hot oil until brown, then flip, and fry again. Enjoy.

Easy Portuguese Bread

31

MALASADAS

(Sugary Fried Pastries)

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 84 Calories 88 kcal Fat 3.3 g Carbohydrates 13.2g Protein 1.6 g Cholesterol 16 mg Sodium 40 mg

Ingredients 1 (.25 oz.) package active dry yeast 1 tsp white sugar 1/4 C. warm water (110 degrees F/45 degrees C) 6 eggs 6 C. all-purpose flour 1/2 C. white sugar 1/4 C. butter, melted

1 C. evaporated milk 1 C. water 1 tsp salt 2 quarts vegetable oil for frying 2 C. white sugar

Directions 1. 2. 3. 4.

9.

Get a bowl, combine: a quarter of a C. of warm water, 1 tsp sugar, and yeast. Get a 2nd bowl and whisk your eggs in it. Get a 3rd bowl for your flour. Create an opening in the middle of the flour and add the following in the center: salt, yeast mix, 1 C. water, eggs, milk, half C. sugar, and melted butter. Form everything into a dough and place a towel over the bowl. Let the dough rise until it has become twice its original size. Now get your oil hot for frying about 375 degrees and fry your dough in tbsp sized dollops until browned. Once you have finished one batch place them in a bowl with sugar and shake the contents. Enjoy.

34

Malasadas

5. 6. 7. 8.

Spicy

Spanish Beef Stir Fry

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 467 kcal Fat 38.6 g Carbohydrates 4g Protein 20.5 g Cholesterol 81 mg Sodium 272 mg

Ingredients 3/4 C. red wine 1/4 C. water 10 cloves garlic, diced 1 tbsp chili paste 1/2 tsp white pepper

1/2 tsp salt 6 (4 oz.) beef tenderloin steaks 1/3 C. vegetable oil

Directions 1. 2. 3. 4.

Get a bowl, combine: salt, wine, white pepper, beef, water, chili paste, and garlic. Mix everything to make sure the beef is covered with seasonings. Fry your beef for 3 mins per side then place them to the side. Pour the beef drippings into the wine mix and add the beef back into the pan and fry everything for 3 more mins with additional oil. 5. Combine the wine mix with the beef and get everything boiling. 6. Let the contents cook for 5 mins. 7. Enjoy.

Spicy Spanish Beef Stir Fry

35

MAGGIE’S

Easy Portuguese Soup

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 537 kcal Fat 19.9 g Carbohydrates 73.3g Protein 20.7 g Cholesterol 37 mg Sodium 2127 mg

Ingredients 1/4 C. vegetable oil 2 C. diced onion 1 lb smoked sausage, sliced 1 medium head cabbage, diced 6 potatoes, peeled and cubed 2 (15 oz.) cans kidney beans 2 C. ketchup 1 (10.5 oz.) can beef consommé

2 2/3 quarts water 2 tsps garlic powder 2 tsps ground black pepper 1 tsp salt 1/2 C. vinegar

Directions 1. Stir fry your onions until soft then add in the sausage and cook everything for 7 more mins. 2. Now add: water, salt, cabbage, pepper, consommé, potatoes, garlic powder, ketchup, and beans. 3. Get everything boiling, set the heat to low, and cook the contents for 40 mins. 4. Now add the vinegar and continue cooking for 65 more mins. 5. Enjoy.

36

Maggie’s Easy Portuguese Soup

Rice

Prep Time: 5 mins

from Portugal

Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 296 kcal Fat 5g Carbohydrates 53.2g Protein 9.5 g Cholesterol 61 mg Sodium 93 mg

Ingredients 1 1/2 quarts milk 1 C. uncooked white rice 1 C. white sugar

2 eggs, beaten

Directions 1. Heat your milk and sugar until it is bubbly. Then add the rice and cook the mix for 65 mins with a low heat. 2. The contents should not be boiling during this time. 3. Now shut the heat and add in the whisked eggs gradually. 4. Enjoy.

Rice from Portugal

37

BRAZILIAN

Bananas Fried

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 169 kcal Fat 6g Carbohydrates 30.5g Protein 0.7 g Cholesterol 15 mg Sodium 42 mg

Ingredients 3 firm bananas, halved lengthwise 1/2 C. white sugar 1 1/4 tsp ground cinnamon

3 tbsp butter

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

38

In a shallow dish mix together the sugar and cinnamon. Cut each banana half into 3-4 pieces. in a skillet. melt the butter on medium-low heat. Add the banana slices and cook for about 5-10 minutes. Transfer the banana slices to a paper towel-lined plate to drain. Coat banana slices with the cinnamon-sugar.

Brazilian Bananas Fried

Brasilia

Cookies

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 48 Calories 337 kcal Fat 19.8 g Cholesterol 39.1g Sodium 4.9 g Carbohydrates 22 mg Protein 120 mg

Ingredients 1 C. butter 1 1/2 C. packed brown sugar 3 eggs 1 tsp ground cinnamon 1 tsp baking soda 1 tsp salt 1 tsp vanilla extract 2 1/2 C. all-purpose flour 1 lb. red and green candied cherries, chopped

1 lb. chopped pecans 1/2 lb. chopped blanched almonds 1/2 lb. Brazil nuts, chopped 2 lb. pitted dates 4 candied pineapple rings, finely chopped 1/2 lb. chopped walnuts

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

Set your oven to 350 degrees F before doing anything else and grease the cookie sheets. In a bowl, add the butter and the sugar and beat till creamy. Add the eggs and beat till well combined. In another bowl, add the cherries, pecans, Brazil nuts, almonds, dates, pineapple, walnuts and 1/2 C. of the flour and toss to coat well. In a third bowl, sift together the remaining flour, baking soda, cinnamon and salt. Add the flour mixture into the butter mixture and mix well. Fold in the fruit and nut mixture. Place the spoonful mixture onto the prepared cookie sheets in a single layer. Cook in the oven for about 10-15 minutes.

Brasilia Cookies

39

CAIPIRINHA

(Brazilian Sugary Cocktail)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 169 kcal Fat 6g Cholesterol 30.5g Sodium 0.7 g Carbohydrates 15 mg Protein 42 mg

Ingredients 1/2 lime, quartered 1 tsp white sugar 2 1/2 fluid oz. cachaca

1 C. ice cubes

Directions 1. In a large rocks glass squeeze the lime juice and place 2 eighths of the lime. 2. Add the sugar and with a spoon, crush and mix well. 3. Add the cachaca and plenty of ice and stir well.

40

Caipirinha

Brazilian

Prep Time: 10 mins

Inspired Pizza

Total Time: 30 mins Servings per Recipe: 8 Calories 248 kcal Fat 7.8 g Carbohydrates 31.4g Protein 15.3 g Cholesterol 23 mg Sodium 768 mg

Ingredients 1 C. tomato sauce 1 (12 inch) pre-baked pizza crust 2 C. shredded mozzarella cheese

1 C. chopped sun-dried tomatoes 2 C. chopped arugula

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Spread the tomato sauce over the pizza crust evenly. Place the mozzarella cheese and tomatoes on the pizza crust. Cook in the oven for about 20 minutes. Remove from oven and top with arugula to serve.

Brazilian Inspired Pizza

41

QUINDIM

(Addictive Sweet Treat)

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 254 kcal Fat 9.6 g Carbohydrates 40g Protein 3.3 g Cholesterol 182 mg Sodium 64 mg

Ingredients 1 C. white sugar 1 C. shredded coconut 1 tbsp butter, softened

5 egg yolks 1 egg white

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

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the sugar, coconut and butter. Add the egg yolks and egg white and beat till well combined. Transfer the mixture into a 9-inch pie plate. Arrange the pie plate in a large roasting pan. Place the enough boiling water in the bottom of the roasting pan to reach about half-way up the side of the pie plate. 7. Cook in the oven for about 30 minutes. 8. Remove from the oven and keep o the cooling rack to cool completely before turning out onto a serving dish. 9. Refrigerate before serving.

42

Quindim

Brazilian

Coconut Candies

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 60 Calories 93 kcal Fat 2.3 g Cholesterol 16.7g Sodium 1.7 g Carbohydrates 6 mg Protein 24 mg

Ingredients 3 C. powdered milk 1 lb. confectioners' sugar 3/4 C. canned coconut milk

white sugar for rolling

Directions 1. In a bowl, add all ingredients except the white sugar and mix till a stiff dough forms. 2. Make walnut-sized balls from the mixture and coat with the white sugar evenly. 3. Refrigerate before serving.

Brazilian Coconut Candies

43

BRAZILIAN

Condensed Smoothie

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 202 kcal Fat 4.1 g Cholesterol 38.6g Sodium 4.4 g Carbohydrates 15 mg Protein 62 mg

Ingredients 1/2 (14 oz.) can sweetened condensed milk 2 C. diced mango

1 tsp vanilla extract 1/2 C. milk

Directions 1. In a blender, add all ingredients and pulse till smooth. 2. Serve immediately.

46

Brazilian Condensed Smoothie

Palmito

ao Forno (Mushroom and Bean Casserole)

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 876 kcal Fat 69.3 g Carbohydrates 137.2g Protein 32.4 g Cholesterol 226 mg Sodium 1785 mg

Ingredients 1 tbsp butter 2 tsp minced garlic 2 C. cream 1 3/4 C. grated Parmesan cheese 1 yellow onion, minced 1 tbsp olive oil 1 C. sliced fresh mushrooms 1 (7 oz.) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces

1 (15.25 oz.) can Mexican-style corn, drained 1 C. arugula 1 (15 oz.) can green beans, drained salt to taste 3/4 C. grated Parmesan cheese

Directions 1. Set your oven to 400 degrees F before doing anything else. Arrange the rack in the top of the oven. 2. In a pan, mix together the butter and garlic on medium heat and cook till the butter melts completely. 3. Stir in the cream and simmer for about 3-5 minutes, stirring continuously. 4. Add about 1 3/4 C. of the Parmesan cheese and stir till melts completely. 5. Stir in the onion and immediately, remove from the heat. 6. In a large skillet, heat the oil on medium heat and cook the mushrooms till they just begin to brown. 7. Stir in the hearts of palm, Mexican-style corn, arugula and green beans. 8. Add the mushroom mixture and salt into the cream mixture. 9. Transfer the mixture into a large baking dish and sprinkle with 3/4 C. of the Parmesan cheese. 10. Cook in the oven for about 40-50 minutes Palmito ao Forno

47

BRAZILIAN

Apple Pastry

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 2 Calories 1058 kcal Fat 71.3 g Carbohydrates 196.3g Protein 12.1 g Cholesterol 143 mg Sodium 496 mg

Ingredients 1 large red apple, cored and very thinly sliced 1/4 C. white sugar 1 tsp ground cinnamon 1 sheet frozen puff pastry, thawed 1/4 C. melted butter

1 egg 2 tsp water 1 tsp confectioners' sugar

Directions 1. Set your oven to 400 degrees F before doing anything else and butter 2 (6-ounce) ramekins and dust with the white sugar. Arrange the oven rack in the middle pf the oven. 2. In a microwave safe plate, place the apple slices, overlapping slightly and microwave on High for about 45 seconds. 3. With a plastic wrap and a kitchen towel, cover the plate. 4. In a bowl, mix together the sugar and cinnamon. 5. Roll the puff pastry sheet to less than 1/8-inch thickness. 6. With a pizza cutter, cut 2 (3x12-inch) rectangles. 7. Place the melted butter over the dough and sprinkle with a generous amount of the cinnamon-sugar. 8. Place the apple slices along 1 long edge of the dough, about 1/4-inch beyond edge of the dough, overlapping the slices slightly. 9. Fold the bottom half of the dough over the apple slices to form a long folder of dough with the rounded edges of the apple slices exposed. 10. In a bowl, add the egg and water and beat well. 11. Coat the surface of the dough with the egg wash and sprinkle with the more cinnamonsugar. 12. Starting from one end, roll the dough not too tightly to form a rose-shaped pastry. Seal 48

Brazilian Apple Pastry

roll with end of dough strip. 13. Transfer the roses into the prepared ramekins and sprinkle with a little more cinnamonsugar. 14. Place ramekins directly on middle rack of preheated oven. 15. Cook in the oven for about 45 minutes. 16. Remove the ramekins from the oven and place on baking sheet to cool for about 510 minutes. 17. Remove the apple roses from the ramekins and finish cooling on rack. 18. Serve with a dusting of the confectioners' sugar.

49

CREAMY

Seafood Stew From Brazil

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 442 kcal Fat 21 g Carbohydrates 17.6g Protein 46.5 g Cholesterol 143 mg Sodium 268 mg

Ingredients 2 lb. firm white fish, such as monkfish, cut into 2-inch pieces 1/2 lb. medium shrimp, peeled and deveined salt and pepper to taste 3 tbsp red palm oil 1 onion, cut into 1/2-inch pieces 1 tbsp minced garlic 2 tomatoes, seeded and diced

1 red bell pepper, chopped 2 long, hot peppers, seeded and chopped 1/2 C. fish stock 1/4 C. chopped fresh cilantro 1 bunch green onions, diced 2 bay leaves 1 1/2 tsp hot pepper sauce 1/2 C. coconut milk

Directions 1. 2. 3. 4. 5.

In a bowl, add the fish, shrimp, salt and pepper and toss to coat well, then keep aside. In a large skillet, heat oil on medium heat and sauté the onion till tender. Add the garlic and and sauté till golden brown. Stir in the tomato and cook for about 5 minutes. Stir in the red bell pepper and hot peppers and cook softened and increase the heat to medium-high. 6. Add the fish stock, cilantro, green onions, bay leaves and hot sauce and bring to a boil. 7. Reduce the heat to medium and simmer till it reduces by 1/4. 8. Add the coconut milk and stir in the fish. 9. Simmer till the fish is firm and opaque. 10. Serve immediately.

50

Creamy Seafood Stew From Brazil

Traditional

Beef Hash (Picadillo)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 292 kcal Fat 18 g Carbohydrates 9.8g Protein 23.6 g Cholesterol 74 mg Sodium 1064 mg

Ingredients 2 tbsp olive oil 7 cloves garlic, chopped 1 1/2 C. chopped onion 1 1/2 C. chopped green bell pepper 3 lb. lean ground beef 1 (5 oz.) jar green olives, pitted and halved 5 oz. capers, rinsed and drained 1/4 C. white vinegar 1 tsp salt

1 tsp freshly ground black pepper 1 tsp ground cinnamon 1 tsp ground cloves 2 dried bay leaves 1/4 tsp hot sauce 6 C. canned tomatoes, half-drained

Directions 1. In a large skillet, heat 1 tbsp of the oil on medium heat and sauté the green pepper, onion and garlic till tender. 2. Transfer the onion mixture into a bowl and keep aside. 3. In the same pan, heat the remaining oil and cook the ground beef till browned completely. 4. In a another pan, mix together the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce on medium . 5. Simmer for about 10 minutes. 6. Add the olive mixture, onion mixture and half of the drained tomatoes on medium heat and cook for about 1 hour, stirring occasionally.

Traditional Beef Hash

51

PICADINHO'A

Brasiliera (Brazilian Style Ground Beef)

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 448 kcal Fat 31.1 g Carbohydrates 8g Protein 25.2 g Cholesterol 210 mg Sodium 223 mg

Ingredients 1/2 C. olive oil 2 onions, chopped 4 cloves chopped garlic 2 lb. ground beef 3 stalks celery, chopped 1 green bell pepper, chopped 6 eggs 1 (15.5 oz.) can diced tomatoes, with liquid

1 C. chopped fresh parsley 1 1/2 C. red wine 1/4 tsp crushed red pepper flakes

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 1520 minutes. 2. Meanwhile, in a bowl, add the ground beef, eggs, celery, bell pepper, tomatoes and parsley and mix till well combined. 3. Add the meat mixture into the caramelized onions and increase the heat to medium-high. 4. Cook, stirring for about 10 minutes. 5. Reduce the heat to medium-low and simmer, covered for about 15 minutes. 6. Stir in the red wine and red pepper flakes and simmer, covered for about 1 hour.

52

Picadinho'a Brasiliera

Sao Paulo

Prep Time: 15 mins

Pesto

Total Time: 15 mins Servings per Recipe: 12 Calories 234 kcal Fat 23.9 g Cholesterol 1.9g Sodium 3.7 g Carbohydrates 4 mg Protein 70 mg

Ingredients 3 C. chopped fresh basil 1 C. extra virgin olive oil 1/2 C. pine nuts 1/8 C. Brazil nuts 2/3 C. grated Parmesan cheese

2 tbsp minced garlic 1/2 tsp chili powder

Directions 1. In a blender, add the basil and about 1 tbsp of the oil and pulse till a paste forms 2. Slowly, add the pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder and the remaining oil and pulse till smooth. 

Sao Paulo Pesto

53

BRAZILIAN

Nutty Cake

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 36 Calories 439 kcal Fat 26.6 g Cholesterol 49.2g Sodium 6.8 g Carbohydrates 21 mg Protein 52 mg

Ingredients 1 C. white sugar 1 pinch salt 1/2 tsp vanilla extract 4 eggs 1 1/2 C. all-purpose flour 2 tsp baking powder 1 lb. Brazil nuts 1 lb. chopped walnuts 1 lb. pecan halves

1 lb. red candied cherries 1 lb. green candied cherries 2 lb. pitted dates

Directions 1. Set your oven to 350 degrees F before doing anything else and line 3 (9x5-inch) loaf pans with the greased loaf pans. 2. In a bowl, add the eggs, salt and vanilla and beat till very light and lemon colored. 3. Add the sugar, 1 C. of the flour and 2 tsp of the baking powder and mix well. 4. In another bowl, mix together the Brazil nuts, walnuts, pecans, red and green cherries. 5. Sprinkle with the remaining 1/2 C. of the flour. 6. Add the egg and sugar mixture and mix well. 7. Divide the mixture into the prepared loaf pans evenly. 8. Cook in the oven for about 1 hour.

54

Brazilian Nutty Cake

Rice

and Beans In Belize City

Prep Time: 15 mins Total Time: 9 hrs 50 mins Servings per Recipe: 16 Calories 168 kcal Fat 2.9 g Cholesterol 28.5g Sodium 7.6 g Carbohydrates 0 mg Protein 78 mg

Ingredients Stew Beans: 1 lb dry kidney beans 3 cloves garlic, minced 1/2 onion, chopped 1/2 red bell pepper, chopped 1 tsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

Rice: 1 C. white rice 3/4 C. coconut milk 3/4 C. water

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

In a large bowl of the water, soak the kidney beans for about 8 hours to overnight. Drain the beans well. In a large pan, add the beans and enough water to cover and bring to a boil. Add the garlic and stir to combine. Reduce the heat to low and simmer for about 1 hour. Stir in the onion, red bell pepper, vegetable oil, salt, black pepper and rice and simmer for about 3 minutes. 7. Stir in the coconut milk, water and kidney beans and bring to a boil on high heat. 8. Reduce the heat to low and simmer, covered for about 30-40 minutes.

Rice and Beans In Belize City

55

ISABELLA'S

Secret Belize BBQ Sauce

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 16 Calories 42 kcal Fat 0.1 g Cholesterol < 10.8g Sodium 0.6 g Carbohydrates 0 mg Protein 137 mg

Ingredients 1 (16 oz.) can tomato sauce 1 large onion, chopped 2 habanero peppers, chopped 8 cloves garlic, minced 1 bunch cilantro, chopped 1 (16 oz.) can tomato paste

1 C. ketchup 1 C. honey 1 C. brown sugar 1/4 C. white vinegar

Directions 1. In a blender, add the tomato sauce, onion, habanero peppers, garlic and cilantro and pulse till smooth. 2. Add the tomato paste, ketchup, honey, brown sugar and white vinegar and pulse till smooth. 3. Transfer the sauce into a span on medium heat and cook for about 30-35 minutes, stirring occasionally.

58

Isabella's Secret Belize BBQ Sauce

Belizean

Belmopan Beach Pudding

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 409 kcal Fat 20.1 g Cholesterol 45g Sodium 8.4 g Carbohydrates 67 mg Protein 386 mg

Ingredients 2 eggs 1 (12 fluid oz.) can evaporated milk 12 fluid oz. coconut milk 6 fluid oz. sweetened condensed milk 4 fluid oz. apple cider 1/2 C. white sugar 1/2 C. melted butter 1/4 C. raisins

2 tsp vanilla extract 1 tsp ground nutmeg 1 tsp ground cinnamon 1 loaf bread, torn in pieces

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a large bowl, add the eggs and beat till frothy. 3. Add the evaporated milk, coconut milk, sweetened condensed milk, apple cider, sugar, butter, raisins, vanilla extract, nutmeg and cinnamon and mix till well combined. 4. Fold in the bread pieces. 5. Transfer the mixture into the prepared baking dish evenly. 6. Cook in the oven for about 1 hour.

Belizean Belmopan Beach Pudding

59

CENTRAL AMERICAN

Chicken and Cabbage Soup

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 248 kcal Fat 8.5 g Cholesterol 16.3g Sodium 27.3 g Carbohydrates 68 mg Protein 997 mg

Ingredients 3 tbsp olive oil 2 lb. skinless, boneless chicken breast halves seasoned salt to taste 6 C. chicken broth 1 head green cabbage, shredded 1 large onion, chopped 1 C. chopped carrots 1 green bell pepper, chopped 2 stalks celery, chopped

1/2 C. chopped cilantro 1 (6.5 oz.) can tomato sauce 2 limes, juiced 4 cloves garlic, minced 1 dash hot sauce salt and ground black pepper to taste

Directions 1. Season the chicken breast halves with the seasoned salt. 2. In a large Dutch oven, heat the olive oil on medium heat and cook the chicken breast halves for about 5 minutes per side. 3. Stir in the chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt and black pepper and simmer for about 2 hours. 4. Serve hot.

60

Central American Chicken and Cabbage Soup

Guatemalan

Pepian (Spicy Sauce for Meats and Rice)

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 319 kcal Fat 13.6 g Cholesterol 44.6g Sodium 8.4 g Carbohydrates 5 mg Protein 1386 mg

Ingredients 6 tomatoes 8 fresh tomatillos, husks removed 1 onion, peeled 2 garlic cloves 2 tbsp sesame seeds 2 tbsp hulled pumpkin seeds 1 thick slice of French baguette 4 sprigs fresh cilantro 1 tsp salt 2 black peppercorns

3 C. chicken broth 1/4 C. olive oil 1 chayote, cut into 8 pieces 4 potatoes, thickly sliced 1 C. fresh corn kernels 3 C. chicken broth

Directions 1. Heat a large skillet on medium-high heat and cook the tomatoes, tomatillos, onion and garlic for about 20 minutes. 2. With a slotted spoon, transfer the vegetables into a bowl. 3. In the same skillet, add the sesame and pumpkin seeds and stir fry for about 2-3 minutes. 4. Remove from the heat. 5. In a toaster, toast the baguette slice. 6. In a blender, add the baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt and black peppercorns 7. Add 3 C. of the chicken broth and pulse till smooth. 8. Through a sieve, strain the blended sauce completely. 9. In a large pan, mix together the sauce and olive oil on medium-high heat and bring to a boil. Cook for about 3 minutes. 10. Stir in the chayote, potatoes, corn and 3 C. of the chicken broth and bring to a boil. 11. Reduce the heat to low and simmer for about 20 minutes. Guatemalan Pepian

61

CHILAQUILAS

(Corn Tortillas Central American Style)

Prep Time: 25 mins Total Time: 29 mins Servings per Recipe: 6 Calories 335 kcal Fat 19.6 g Cholesterol 29.3g Sodium 12.3 g Carbohydrates 80 mg Protein 123 mg

Ingredients 1 large tomato, quartered 1 red onion, quartered 1 (12 oz.) package queso fresco, cut into chunks 12 thick corn tortillas

2 eggs, separated 5 tbsp canola oil

Directions 1. In a food processor, add the tomato and red onion and pulse till a paste forms, slowly adding the queso fresco. 2. Fold the corn tortillas in half and fill each with the tomato and red onion paste. 3. In a bowl, add the egg whites and with an electric mixer, beat till foamy. 4. Add the egg yolks, one at a time and beat till well combined. 5. In a large skillet, heat 2-3 tbsp of the oil over medium heat. 6. Coat 1 filled tortilla with the egg mixture evenly and let the excess drip back into the bowl. 7. Cook the tortilla in hot oil for about 2 minutes per side. 8. Repeat with the remaining oil and filled tortillas.

62

Chilaquilas

Rice

from Guatemala City

Prep Time: 16 mins Total Time: 26 mins Servings per Recipe: 2 Calories 440 kcal Fat 11.1 g Cholesterol 75.8g Sodium 7.1 g Carbohydrates < 1 mg Protein < 392 mg

Ingredients 1 1/2 tbsp vegetable oil 1 C. long-grain rice 1 tbsp minced onion 1 tbsp minced tomato 2 C. water

2 tbsp chopped carrot 1 tbsp chopped celery 2 tsp chicken bouillon granules

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the rice, onion and tomato for about 3-4 minutes. 2. Stir in the water, carrot, celery and chicken bouillon and simmer for about 8 minutes. 3. Simmer, covered for about 5-8 minutes.

Rice from Guatemala City

63

FULL

Guatemalan Dinner (Chicken and Potatoes with Sauce)

Prep Time: 40 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 407 kcal Fat 18.1 g Cholesterol 46.1g Sodium 18.5 g Carbohydrates 43 mg Protein 467 mg

Ingredients 1 lb. chicken thighs 3 zucchini, thickly sliced 4 potatoes, cut into chunks 2 carrots, sliced 5 C. chicken broth 1 tsp salt For Pulique Sauce: 1/4 C. masa harina flour 2 tbsp water 6 tomatoes, cored and cut into chunks 6 large fresh tomatillos, husks removed 2 cloves garlic, cut in half 1 onion, cut into chunks

3 dried guajillo Chile peppers, stems and seeds removed 1 (1 inch) piece cinnamon stick 6 whole cumin seeds 2 whole cloves 2 black peppercorns 3 tbsp dried epazote (Mexican tea leaves), or any tea leaves 2 tsp achiote seed 1/4 C. olive oil salt to taste

Directions 1. In a large pan, add the chicken thighs, zucchini, potatoes, carrots, chicken broth and 1 tsp of the salt and bring to a boil. 2. Reduce the heat and simmer for about 20 minutes. 3. With a slotted spoon, transfer the chicken and vegetables into a bowl, reserving the broth in the pan. 4. In a small bowl, dissolve the masa harina in water and keep aside for about 10 minutes. 5. Make a 2-inch ball from the masa dough. 6. Add the dough ball, tomatoes, tomatillos, garlic, onion, guajillo peppers, cinnamon stick, cumin seeds, cloves, peppercorns, and epazote and achiote seed in the broth and bring to a boil. 7. Reduce the heat and simmer for about 20 minutes. 64

Full Guatemalan Dinner

8. Discard the cinnamon stick. 9. Through a strainer, strain the mixture, reserving 1/2 C. of the broth. 10. In a blender, add the tomato mixture and dough ball and pulse till smooth. 11. Through a strainer, strain the sauce and keep aside. 12. In a large pan, heat the olive oil on medium heat. 13. Slowly, add the sauce and fry for about 3 minutes. 14. Stir in the cooked chicken, vegetables, reserved chicken broth and salt. 15. Reduce the heat to low and simmer for about 10 minutes.

65

SALAD

of Cabbage from El Salvador

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 50 kcal Fat 0.3 g Cholesterol < 11.3g Sodium 2.3 g Carbohydrates 0 mg Protein 47 mg

Ingredients 1/2 head green cabbage, cored and shredded 1 carrot, grated 1 quart boiling water 3 green onions, minced

1 C. distilled white vinegar 1/2 C. water 2 tsp dried oregano

Directions 1. In a large bowl, add the cabbage, carrot and boiling water and steep for about 5 minutes. 2. Drain well. 3. Return the cabbage, carrots into the bowl with the green onion, vinegar, 1/2 C. of the water and oregano and toss to coat well. 4. Refrigerate to chill for about 20 minutes before serving.

66

Salad of Cabbage from El Salvador

Santa

Prep Time: 38 mins

Tecla Cake

Total Time: 58 mins Servings per Recipe: 12 Calories 270 kcal Fat 14.9 g Cholesterol 28.5g Sodium 6.2 g Carbohydrates 80 mg Protein 248 mg

Ingredients 3 eggs, separated 1 C. white sugar 1/2 C. butter, melted 1 (4 oz.) package Parmesan cheese, finely grated

3/4 C. sour cream 1 tsp baking powder 1 C. rice flour, sifted 1 tbsp sesame seeds

Directions 1. Set your oven to 350 degrees F before doing anything. 2. In a glass bowl, add the egg whites and beat till firm but not stiff. 3. In a large bowl, add the sugar and butter and with an electric mixer, beat on high speed till creamy. 4. Add the egg yolks and beat till well combined. 5. Slowly, stir in the Parmesan cheese. 6. Add the sour cream and baking powder and beat till smooth. 7. Fold in the rice flour, 8. Now, fold in the egg whites. 9. Place the mixture into a 13x9-inch glass baking dish and sprinkle with the sesame seeds. 10. Cook in the oven for about 38 minutes or till a toothpick inserted in the center comes out clean.

Santa Tecla Cake

67

SPICY

South American Chicken

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 483 kcal Fat 31.6 g Cholesterol 7.2g Sodium 41.7 g Carbohydrates 167 mg Protein 385 mg

Ingredients 1 (5 lb.) whole chicken 2 C chicken broth 2 C water 1 C. Mexican crema 2 plum tomatoes, cut into 1/4-inch slices 2 red peppers, cut into 1-inch chunks 2 jalapeno peppers, sliced into rings 1 onion, cut into 1-inch chunks 2 cloves garlic, crushed

1 tsp dried oregano 1 bay leaf 1 pinch cayenne pepper salt and ground black pepper to taste fresh cilantro, chopped

Directions 1. In the bottom of a large pan, place the chicken, breast-side up. 2. Add the chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeño peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt and pepper on medium heat and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 1 hour. 4. With a pair of tongs, turn the chicken and simmer, covered for about 30 minutes. 5. Transfer the chicken into a plate and keep aside. 6. Increase heat to high and bring to a boil. 7. Cook for about 5-10 minutes, skimming off the fat from the top. 8. Cut the chicken into serving-size pieces and return to the pan. 9. Stir in the chopped cilantro and cook for about 5 minutes.

70

Spicy South American Chicken

San Salvador

Butterflied White Fish

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 534 kcal Fat 27.2 g Cholesterol 13.3g Sodium 59.7 g Carbohydrates 182 mg Protein 159 mg

Ingredients 1/4 C. olive oil, divided 2 large whole white fish, butterflied, rinsed, and patted dry 1 tbsp garlic powder salt and ground black pepper to taste 8 cloves garlic, minced 1/2 C. fresh lime juice

2 lemons, thinly sliced 2 Roma tomatoes, thinly sliced 1 Spanish onion, thinly sliced 1 green bell pepper, chopped

Directions 1. Set your oven to 4000 degrees F before doing anything else and grease a baking dish with 1 tsp of the olive oil. 2. Coat the fish fillets with the remaining olive oil evenly. 3. Arrange the fillets in the prepared baking dish and sprinkle with the garlic powder, salt and black pepper. 4. Spread the minced garlic over the fillets and drizzle with the lime juice. 5. Top with the lemon slices, tomato slices, onion slices and bell pepper slices. 6. With a piece of the foil, cover the baking dish tightly. 7. Cook in the oven for about 30-40 minutes.

San Salvador Butterflied White Fish

71

PUPUSAS

(Cheese Quesadillas from Salvador)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 297 kcal Fat 7.3 g Cholesterol 46.8g Sodium 12.7 g Carbohydrates 20 mg Protein 85 mg

Ingredients 2 C. masa harina 1 C. water 1 C. queso fresco, crumbled

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

72

In a bowl, add the masa harina and water and mix till smooth. With your hands, knead well. Cover the bowl and keep aside for about 5-10 minutes. Make 2-inch balls from the dough. Place the dough onto a lightly floured surface and roll each ball into 6-inch round. Place about 1/4 C. of the queso fresco over each round and cover with a second tortilla. Pinch the edges together to seal the cheese. Heat an ungreased nonstick skillet on medium-high heat and cook the tortillas, one at a time for about 2 minutes per side.

Pupusas

Cancun Style Caviar

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 32 Calories 17 kcal Fat 1.5 g Cholesterol 0.9g Sodium 0.2 g Carbohydrates 0 mg Protein 188 mg

Ingredients 2 large tomatoes, finely chopped 5 green onions, chopped 3 tbsp olive oil 3 1/2 tbsp tarragon vinegar 1 (4 oz.) can chopped green chili peppers

1 (2.25 oz.) can chopped black olives 1 tsp garlic salt 1 tsp salt

Directions 1. In a medium bowl, mix together all the ingredients. 2. Refrigerate, covered for about 6 hours or overnight before serving.

Cancun Style Caviar

73

PEPPERJACK

Pizza

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 6 Calories 373 kcal Fat 15.3 g Carbohydrates 44g Protein 17 g Cholesterol 26 mg Sodium 1027 mg

Ingredients 1/2 (16 oz.) can spicy fat-free refried beans 1 C. salsa, divided 1 (12 inch) pre-baked Italian pizza crust 2 C. shredded hearts of romaine lettuce 3 medium green onions, thinly sliced 1/4 C. ranch dressing

1/4 C. crumbled tortilla chips 1 C. shredded pepper Jack cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange a rack in the lowest portion of the oven. 2. In a bowl, mix together the beans and 1/2 C. of the salsa. 3. Arrange the crust on a cookie sheet and top with the bean mixture evenly. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and place the lettuce, green onions over the beans mixture. 6. Top with the remaining salsa. 7. Drizzle with the dressing evenly and top with the chips and cheese venly. 8. Cook in the oven for about 2 minutes more. 9. Cut into 6 slices and serve.

74

Pepperjack Pizza

Puerto

Vallarta Eggplant

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 349 kcal Fat 23.3 g Carbohydrates 6.8g Protein 27.4 g Cholesterol 101 mg Sodium 542 mg

Ingredients 1 lb. ground beef 1/4 C. chopped onion 1 tbsp all-purpose flour 1 (8 oz.) can tomato sauce 1/4 C. chopped green bell pepper 1 tsp dried oregano 1 tsp chili powder

1 eggplant, cut into 1/2-inch slices salt and ground black pepper to taste 1 C. shredded Cheddar cheese

Directions 1. Heat a large skillet on medium-high heat and cook the ground beef and onion for about 5-7 minutes. 2. Drain the grease from the skillet. 3. Sprinkle the flour over the beef mixture and toss to coat. 4. Stir in the tomato sauce, green bell pepper, oregano and chili powder. 5. Sprinkle the eggplant slices with the salt and pepper and place over the beef mixture. 6. Simmer, covered for about 10-15 minutes. 7. Serve with a topping of the Cheddar cheese

Puerto Vallarta Eggplant

75

MEXICAN

Veggie Puree

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 4 Calories 167 kcal Fat 14.1 g Carbohydrates 8.3g Protein 4.1 g Cholesterol 0 mg Sodium 363 mg

Ingredients 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces 1 C. bite-size cauliflower florets 2 stalks celery ribs, chopped 1/3 C. canned kidney beans, drained 1/3 C. chopped hazelnuts 2/3 tsp chopped fresh dill

1/4 tsp dried basil 1/2 tsp minced garlic 2 tbsp sunflower seed oil 1/3 tsp chili powder 1/4 tsp celery seed 1/2 tsp salt

Directions 1. Steam the asparagus and cauliflower for about 10 minutes. 2. Transfer the vegetables into a bowl and stir in the celery. 3. In a blender, add the kidney beans, hazelnuts, dill, basil, garlic, oil, chili powder, celery seed and salt and pulse till smooth. 4. Pour the sauce over the vegetables mixture and serve.

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Mexican Veggie Puree

Classical

Mexican Ceviche

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 387 kcal Fat 12.4 g Carbohydrates 57.6g Protein 17.7 g Cholesterol 86 mg Sodium 733 mg

Ingredients 5 large lemons, juiced 1 lb. jumbo shrimp, peeled and deveined 1/4 C. chopped fresh cilantro tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped

3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips

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

In a bowl, add the shrimp and enough lemon juice to cover the shrimp completely. Refrigerate, covered for about 30 minutes. Remove the bowl of shrimp from the refrigerator. Add the tomatoes, onions, cucumber, radishes and garlic and toss to coat. Slowly, stir in the cilantro and jalapeño peppers. Stir in the tomato and clam juice and refrigerate, covered for about 1 hour. Serve chilled with the tortilla chips.

Classical Mexican Ceviche

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HONEY

& Beans Latin Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 10.6 g Fat 34.8g Cholesterol 8.2 g Sodium 0 mg Carbohydrates 358 mg Protein 10.6 g

Ingredients 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can garbanzo beans, drained 2 C. frozen corn kernels 1/2 onion, finely diced 1 tbsp chopped fresh cilantro 2 jalapeno peppers, seeded and minced (optional)

1 red bell pepper, diced 1/4 C. olive oil 3 tbsp fresh lime juice 1 tsp ground black pepper salt to taste 1/2 tsp honey

Directions 1. In a large bowl, add all the ingredients and mix well. 2. Refrigerate till the flavors blends completely.

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Honey & Beans Latin Salad

Taco

Tuesday’s Lasagna

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 5 Calories 447 kcal Fat 24 g Carbohydrates 33.2g Protein 23.2 g Cholesterol 79 mg Sodium 899 mg

Ingredients 1 lb. lean ground beef 1 (1 oz.) package taco seasoning mix 1 (14 oz.) can peeled and diced tomatoes with juice 10 (6 inch) corn tortillas

1 C. prepared salsa 1/2 C. shredded Colby cheese

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

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium-high heat and cook the beef till browned completely. Stir in the taco seasoning and tomatoes. In the bottom of a 13x9-inch baking dish, arrange half of the tortillas evenly. Place the beef mixture over the tortillas evenly. Place the remaining tortillas over the beef mixture and top with the salsa, followed by the cheese. 7. Cook in the oven for about 20-30 minutes.

Taco Tuesday’s Lasagna

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A MEXICAN

Corn Drink for Winter

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 68 kcal Fat 0.4 g Carbohydrates 14.1g Protein 1.1 g Cholesterol 0 mg Sodium 8 mg

Ingredients 1/2 C. masa (corn flour) 5 C. water 1 tbsp ground cinnamon 5 tbsp piloncillo, brown sugar cones

1 tbsp vanilla extract

Directions 1. 2. 3. 4. 5.

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In a blender, add the masa, water, cinnamon and piloncillo and pulse till smooth. Transfer the mixture into a pan and bring to a boil on medium heat, stirring continuously. Reduce the heat to low and simmer, stirring continuously for about 5 minutes. Remove from the heat and stir in the vanilla. Place into the mugs and serve hot.

A Mexican Corn Drink for Winter

A Baked

Mexican Medley

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 480 kcal Fat 26.6 g Carbohydrates 24g Protein 34.8 g Cholesterol 104 mg Sodium 1103 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom soup 1 (10.75 oz.) can condensed cream of chicken soup 1 (4 oz.) can chopped green chili peppers, drained 1/4 C. milk 2/3 C. sour cream

8 (6 inch) flour tortillas 6 boneless chicken breast halves, cooked and cubed 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. In a medium bowl, add the cream of mushroom soup, cream of chicken soup, chili peppers, milk and sour cream and mix till well combined. 3. In the bottom of the prepared baking dish, arrange a layer of the tortilla strips. 4. Place 1/2 of the soup mixture, followed by 1/2 of the chicken and 1/2 of the shredded cheese. 5. Repeat the layers till all the ingredients are used completely, ending with a layer of the shredded cheese. 6. Cook, covered in the oven for about 45 minutes. 7. Uncover and cook for about 15 minutes more.

A Baked Mexican Medley

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