Healthy Food Recipes

Ingredients :

·         3 to 4 tbsp. olive oil

·         20 medium shrimp, peeled and deveined,* or 1 7-oz. package frozen raw shrimp, thawed

·         6 cloves garlic, peeled and sliced

·         juice of 1 medium lime (about 2 to 3 tbsp.)

·         1 tsp. salt

·         1 tsp. black pepper

·         2 tbsp. chopped fresh parsley

How To Make :

·         In a large, heavy skillet, heat olive oil over medium heat. When you can smell the oil’s aroma, or after 2 to 3 minutes, carefully add the shrimp and garlic.

·         Sauté shrimp and garlic for about 3 minutes, or until shrimp turns pink. Add lime juice, salt, and pepper. Cook for 2 minutes more.

·         Remove shrimp from pan and place on a serving dish. Spoon juices over shrimp and garnish with chopped parsle

Ingredients :

·         2 or 3 unripe (green) plantains

·         vegetable oil for frying

·         1 tbsp. salt

·         6 c. warm water

·         salt to taste

How To Make :

·         Peel the plantains and slice into to 1.5-inch rounds.*

·         Pour oil into a large, heavy skillet until the oil is about 1 inch deep. Heat oil over medium-high heat for 4 or 5 minutes. Carefully place plantain slices in oil and fry for 4 or 5 minutes on each side, or until they are beginning to turn golden.

·         Using a spatula, carefully remove plantains from oil and place on paper towels to drain. Remove

·         skillet from heat.

·         In large bowl, combine salt and warm water and stir.

·         Place one plantain slice in a brown paper bag. Use the bottom of a cup to firmly press down on the slice until it is about half its original thickness. Remove slice from bag and place in the bowl of salt water. Repeat until all slices have been pressed.

·         Allow slices to soak in salt water for about 5 minutes longer. Remove and drain on paper towels.

·         Reheat the oil over medium heat. Fry slices a second time, for about 2 minutes on each side, or until they are warm and have turned a bit darker. Remove from oil and drain again on paper towels.

·         Sprinkle warm tostones with salt and serve immediately.

Ingredients :

·         1.5 c. dried black beans

·         1 medium green bell pepper, cut in

·         half and seeded

·         6 c. cold water

·         1 medium onion

·         3 cloves garlic, peeled

·         2 tsp. plus 1 tsp. salt

·         2 tbsp. olive oil

·         3 tbsp. sugar

·         2 tsp. ground cumin

·         1 tsp. oregano

·         1 bay leaf

·         1 tsp. black pepper

·         1 tbsp. white vinegar

How To Make :

·         Wash beans, removing any small stones or other debris. Place beans in a large pot or bowl with enough water to cover. Cut a 1-inch-wide strip of green pepper and add to the beans. Allow to soak 8 hours or overnight.*

·         Drain beans and place in a large pot with 6 c. water. Place pot over high heat and bring to a boil. Reduce heat to low, cover, and simmer.

·         Meanwhile, chop onion and remaining green pepper. Using a mortar and pestle or a small bowl and a fork or the back of a spoon, mash garlic with 2 tsp. salt.

·         Place oil in a skillet over medium heat. Add onion and green pepper and sauté for 1 minute. Add mashed garlic and salt and sauté 1 more minute, or until onions are soft but not brown.

·         Add onion mixture to beans. Add sugar, cumin, oregano, bay leaf, pepper, and the remaining salt. Stir well. Continue simmering beans, stirring occasionally to prevent them from sticking to the bottom of the pan. Simmer for 1 hour and 15 minutes, or until liquid is mostly absorbed and beans are very tender. If the liquid is absorbed before the beans are done, add more water,1/2 c. at a time.

·          A few minutes before beans are done, remove 1 c. beans from pot and mash with a fork until they have a paste like consistency. Return to pot. Remove bay leaf and discard. Stir in vinegar and cook 5 minutes more. Add additional salt and pepper to taste, and serve hot with white rice.

  to 2 hours