CUBAN COOKBOOK MAIN COURSE 60 + Quick and easy to prepare at home recipes, step-by-step guide to the classic Cuban cuisine TABLE OF CONTENTS Copyright 2019 by Noah Jerris - All rights reserved. This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered. - From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format.
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The presentation of the information is without contract or any type of guarantee assurance. The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document. Introduction Cuban recipes for personal enjoyment but also for family enjoyment. You will love them for sure for how easy it is to prepare them. can tuna - 1/3 cup mayonnaise - cup chopped Kalamata - 2 tablespoons red onion - 2 tablespoons red peppers - 2 tablespoons basil - 1 tablespoon capers - 1 tablespoon lemon juice DIRECTIONS
- In a bowl add all the ingredients and stir to combine
- Serve when ready
CARROT FENNEL SALAD
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INGREDIENTS - 5 carrots - 1 fennel bulb - 1 cucumber - cup mint - 3 tablespoons lemon juice - 1 tablespoon canola oil DIRECTIONS
- In a bowl mix fennel, cucumber, carrots and mint
- In a jar add canola oil, lemon juice and pour dressing over salad and toss
SALMON SALAD
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INGREDIENTS - 2 salmon fillets - 1 cup cucumber - 1 red onion - 1 tablespoon capers - 1 tablespoon dill - 1 tablespoon balsamic vinegar - 1 tablespoon olive oil - tsp pepper DIRECTIONS
- In a bowl add salmon, cucumber, capers, red onion and toss
- In a jar add olive oil, vinegar and pour over salmon, toss again
SALAD WITH ROASTED STRAWBERRY DRESSING
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INGREDIENTS - 1 pint fresh strawberries - 1 red apple - 1 sweet potato - 1 large onion - 1 tablespoon coconut oil - 1 chopped cabbage - cup tomatoes - 1 tablespoon almonds - 1 tablespoon basil - 2 tsp orange zest - 1 banana DIRECTIONS
- Preheat the oven to 375 F and place the strawberries on a baking sheet
- On another baking sheet place, the potatoes and onions
- Rub all the ingredients with with coconut oil and place them in the oven for 45-50 minutes
- Remove from the oven and scoop out the sweet potato flesh
- In a bowl mix tomato, almonds, cabbage, apple and basil
- In a blender puree the roasted strawberries and banana pour over the salad mixture and toss to combine
SWISS CHARD SALAD
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INGREDIENTS - 1 head cauliflower - 1 tablespoon avocado oil - 3 cups salad greens - 1/3 cup red onion - 1 pear - harissa sauce - 1 green bell - 1 tablespoon parsley - 1 tablespoon lemon zest - 1 head Swiss chard - 1 tomato DIRECTIONS
- Preheat oven to 375 F and place the cauliflower on a baking sheet and drizzle with oil and salt
- Roast for 35-40 minutes and remove when ready
- In a bowl mix pepper, onion, parsley, Swiss chard, tomato and the roasted cauliflower
- In another bowl whisk the lemon juice with harissa sauce and drizzle the dressing over salad
GREEN BEAN SALAD
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INGREDIENTS - 2 lbs. green beans - juice of 1 orange - 1 tsp orange zest - 2 carrots - 1 apple - 2 stalks celery DIRECTIONS
- Stem the beans in pot over medium heat for 5-6 minutes and remove when ready
- Add the carrots to the bowl and the steamed greens beans, celery and apple
- In another bowl mix pepper, salt, orange juice and drizzle over the salad mixture
DINNER
RICE AND EGGS
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INGREDIENTS - 6 eggs - 1 cup brown rice - 1 onion - 5 tomatoes - 1 lb ground turkey - cup raisins - 2 plantains - 1 carrot - 2 red peppers - 1 cup peas - 3 tbs olive oil - 2 cloves garlic - 1/3 tsp salt - 1/3 tsp pepper - 4 tbs soy sauce - 2 tbs Worcestershire sauce - 1 potato DIRECTIONS
- Rinse the rice
- Bring 12 cups of salted water to a boil
- Add the rice in the water and cook for about 30 minutes
- Drain through a strainer
- Allow to sit covered for about 10 minutes
- Saute the onion in hot oil for about half a minute, then add the onions and cook until brown, the add the tomatoes and cook 5 more minutes
- Add the ground meat and cook until browned, then stir in the Worcestershire sauce and the soy sauce
- Add the vegetables: potatoes, carrots, peppers and simmer covered for 10 minutes
- Add in the raisins and peas and cook 10 more minutes
- Cook the plantains in hot oil until browned
- Fry the eggs and season with salt
- Place the rice on a plate, then top with the egg, meat, and plantains
MOJO PORK
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INGREDIENTS - 3 lb pork shoulder - 1 cup olive oil - 1/3 cup mint leaves - 1/3 cup lime juice - 1 cup cilantro - 8 garlic cloves - 2 tbs orange zest - 2 tbs oregano - 3 tsp cumin - 1 cup orange juice - Salt - Pepper DIRECTIONS
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