Page 29 - Florida Sentinel 1-18-19

Recipes
INGREDIENTS:
• 1 tablespoon canola oil • 3 cloves garlic, minced • 1 large onion, chopped • 2 cups long-grain rice
• 1 teaspoon kosher salt • 3 to 4 cups low-sodium chicken broth
DIRECTIONS:
• Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
• Chopped fresh cilantro, for garnish
GARLIC CILANTRO LIME RICE
– Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes.
– Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil.
– Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
CUBAN-STYLE BLACK BEANS
INGREDIENTS:
• 1 pound dried black beans, picked through, rinsed
• 1 bay leaf
• 1 medium onion,
finely chopped, di-
vided
• 1 green bell pepper,
seeds and ribs removed, finely chopped, divided • 8 garlic cloves, finely grated, divided
• 5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
• 1 teaspoon dried Mexican or Italian oregano, divided • 1⁄4 cup extra-virgin olive oil
• Freshly ground black pepper
• Cilantro leaves with tender stems (for serving; optional)
DIRECTIONS:
– Bring beans, bay leaf, 1⁄4 cup chopped onion, 1⁄4 cup chopped bell pepper, 1 Tbsp. grated garlic, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, 1⁄2 tsp. oregano, and 5 quarts water to a boil in a large pot.
– Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about 1⁄4" liquid, 21⁄2–3 hours. Discard bay leaf. – Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes. Stir into cooked beans. Top with cilantro, if using.
EASY GUAVA PASTRIES
INGREDIENTS:
• 1 package Puff Pastry • 1 package Guava Paste • 8 oz cream cheese op- tional
• 1 Egg White
• 2 tbsp Large cane sugar
DIRECTIONS:
– Preheat oven to 400
Degrees F
– Thaw Puff pastry according to package directions.
– Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan.
– Slice guava into 1/4 inch slices and place evenly on the pas- try sheet.
– Spread cream cheese over guava paste slices (optional)
– Top with second puff pastry sheet and cut into desired pas- try size.
– Beat egg whites in a small bowl and brush over the top of the pastries. Sprinkle with cane sugar.
– You can bake these as they are and pull them apart when they are done. Or you can also separate and bake them indi- vidually like you would cookies.
– Bake at 400 degrees F for 20 to 25 minutes or until golden brown. Cool and serve.
FRIDAY, JANUARY 18, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 17-B