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Tomato Salsa
1 cup chopped tomato
1/4 cup chopped onion
1/4 chopped can green chilies (roasted peeled peppers) or more to taste - use only mild chilies not jalapeno peppers
2 tablespoons of tomato sauce
1 tablespoon of lemon juice
6 sprigs cilantro (fresh coriander)
Salt to taste


Place the tomato, onion, chilies, tomato sauce, lemon juice and cilantro in food processor. Cover and process until finely chopped. Season with salt if using.

Serves 6

Reduce Sodium: Use minced fresh jalepeno pepper to taste instead of the canned chilies. 

Cuban Black Bean Soup

1 cup black beans
7 cups water, plus additional water for soaking
1 cup of chopped onions
3/4 cup chopped green bell pepper
3/4 cup chopped celery
4 cloves of garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 bay leaf
1/4 cup chopped cilantro leaves (fresh corriander)
Salt to taste (carefully)


Let the beans soak covered overnight, or bring beans covered with water to a boil in a medium high heat. Next, remove from heat and let stand covered for 1 hour.

In a 3 quart saucepot, bring the 7 cups of water to a boil. Add the soaked (and drained) beans, onion, bell pepper, celery, garlic, oregano, cumin, pepper and bay leaf. Return to a boil. Reduce heat and simmer, uncovered, 11/4 hours. Stir in the cilantro and salt and cook 15 minutes longer. Remove bay leaf before serving.

Place three cups of the soup into a blender or food processor fitted with a steel blade; cover and process until smooth. Stir in remaining soup, or puree remaining soup.

Serves 5

Chicken Chausseur (Entrée) 

2 pounds of chicken pieces
Salt to taste (carefully)
1 1/2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
2 teaspoons olive oil
2 cups of sliced mushrooms
1/4 cup minced shallots
3/4 cup of water
1/4 cup of dry white wine
2 tablespoons chopped fresh parsley
1/2 teaspoon of tarragon
2 tablespoons of tomato paste



Remove skin from the chicken pieces; rinse and pat dry. Season with salt (carefully) if using.

On a piece of wax paper combine the flour and black pepper. Lightly dredge the chicken in the flour mixture.

In a 6 quart non stick pot, heat the oil over medium high heat. Add the chicken and cook until browned, about 3 minutes. Remove the chicken from the pot.

Add the mushrooms and shallotts. Cook, stirring, until softened, about 2 minutes. Stir in the water, wine, parsley and tarragon. Bring to a boil.

Return the chicken to the pot. Return to a boil; reduce heat and simmer, covered, 20 minutes. Stir in the tomato paste; cook, uncovered, 20 minutes or until chicken is cooked through and sauce has thickened.

* This is the French version of Chicken Cacciatore




Pesto Cabbage (Side Dish)

1/4 cup water
1 tablespoon of pesto sauce
5 cups of shredded cabbage
1/8 teaspoon ground black pepper
Salt to taste



In a large nonstick skillet, heat the water and pesto sauce until boiling. Add the cabbage and cook, stirring, until cabbage is tender, about 4 minutes. Stir in the pepper and salt.

Serves 4

Strawberry Mango Sorbet (Desserts)

2 cups of strawberries
1 cup mango pieces
1/2 cup agave syrup
1 tablespoon lemon juice

Place all ingredients into a blender or food processor fitted with a steel blade. Cover and process until smooth.

Pour into a metal bowl and place in the freezer for 2 hours.

Beat the sorbet with an electric mixer until the texture is uniform; return to the freezer 1 hour longer.

Repeat step 3 until sorbet is completely frozen.

For a fluffy consistency, about 1 hour before serving put the frozen sorbet into a food processor fitted with a steel blade. Cover and process until the ice crystals are broken up.

Return to freezer until serving time.

Serves 6

                                                            

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