Miami Night

Heather had us over for Miami inspired dishes and mojitos...and all the coke we could handle. Just kidding! But there are no photos so I guess you'll never know...

Vegetarian Taco Salad

Contributed by Naomi

Chop:

Romaine Lettuce

Red Cabbage

Tomatoes

Chives or Onion

*Combine together in a bowl

Add In:

Garbanzo beans

Pumpkin Seeds

Vegetarian Taco Seasoned ground "beef"

Mix all ingredients together and dress with dressing of your choice. I recommend Trader Joe's Low Fat Cilantro Dressing.

Cuban Toasties (an appetizer version of the classic sandwich)

Contributed by Sarah

Ingredients:

1½ ounce deli ham, finely chopped (1/3 cup)

3 ounces shredded Swiss cheese (3/4 cup)

1/3 cup mayonnaise

1/2 small onion, finely chopped

1½ teaspoons chili sauce (I used Sriracha)

1 teaspoon yellow mustard

1 baguette, cut into 1/2-inch-thick slices

2-3 dill pickles, thinly sliced

Directions:

Preheat the oven to 500°. In a small bowl, stir together the ham, cheese, mayonnaise, onion, chili sauce and mustard.  Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread  and then spread about 1 tablespoon of the ham mixture on top. Bake for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.

Baked Plantains

Contributed by Bonnie

Ingredients:

Plantains!  (Plantains are best when yellow with lots of brown spots)

Preheat oven to 450 degrees

Spray cookie sheet with cooking spray

Cut the ends off the plantains and peel

Cut plantain at slightly diagonal angle into half inch thick slices

Place slices on cookie sheet

Spray tops with more cooking spray

Bake for 10-15 minutes flipping the plantains once in the middle of baking time

*For a desert option, dust tops with cinnamon and sugar before baking.

Vegetable Paella

Contributed by Keri

Ingredients:

8 oz mushrooms, quartered

1/2 cup + 2 TB olive oil, divided

3 cloves garlic, chopped

1 cup diced onion

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 pound uncooked Valencia or Arborio rice

1 tsp saffron, crushed

1 1/4 tsp salt

3 cups vegetable broth

1 (9oz) package frozen artichoke hearts, thawed (or use 1 can)

1/2 cup frozen petite peas

1/2 cup diced carrot

1 medium tomato, seeded and diced

1/3 cup sliced pimiento-stuffed olives

1/4 cup sliced green onions

1/4 cup roasted red bell peppers, cut into strips

3 medium lemons, cut into wedges

Directions:

Preheat oven to 400 degrees. Sauté mushrooms in 2 TBS olive oil over medium high heat for 2-3 mins or until soft and light brown; set aside. Heat remaining oil in ovenproof skillet, and sauté garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron and salt, and stir until rice is covered with oil. Add broth, and bring to boil. Cover pan with aluminum foil, place in the oven and bake for 8 mins. Stir in reserved mushrooms, artichoke hearts, carrot, peas, and tomato; cover and bake for 8 more mins. Remove foil and bake 8-12 mins or until heated through. Remove from oven and top with olives, green onions, roasted red pepper, and lemon wedges.

Cuban Black Beans Recipe

Contributed by Heather

2 (16 2/3 ounce) cans black beans, liquid drained and reserved-make sure to reserve liquid

1 large onion, chopped

1 2/3 green pepper, chopped

6  large garlic cloves, minced

1 tablespoon cumin powder

1  teaspoon oregano

1 teaspoon salt

2  tablespoons red wine vinegar

Cayenne pepper and Lime to taste

Directions:

Fry the onion and pepper in a little oil. Add the garlic and sauté a little. Introduce a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes, add lime as well. Add the vinegar just before serving. For best results simmer on low for 2-3 hours, covered.

Picadillo

Contributed by Alex

Ingredients:

1 medium onion, chopped

1 clove garlic, chopped

1 medium green bell pepper, chopped

1 tablespoon olive oil

1 pound ground beef

1/4 cup stuffed pimento olives, chopped

Kosher salt and freshly ground black pepper

Crushed red pepper flakes

1 (8-ounce) can tomato sauce

Rice and beans, or tortillas, for serving

Directions:

In a large skillet over medium heat, sauté onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce. Serve over rice or tortillas.

Cuban Style Salad

Contributed by Anna

Ingredients:

2 lbs baby spring mix

1/3 pint cherry tomatoes, halved

1/3 pint red grape tomatoes, halved

1/3 pint yellow grape tomatoes, halved

1 15 oz. can organic black beans

2 cups cooked organic Quinoa (substitute water with vegtable or chicken broth)

1 large mango, chopped

2 medium avocados, chopped

1/3 purple onion, sliced

2 tbsp. mint, finely chopped

Dressing:

2 garlic cloves, finely chopped

approx. 1/4 cup dijon or yellow mustard

approx. 1/3 cup lime juice, freshly sqeezed

approx. 1/8 cup champagne vinegar

approx. 1/8 cup o fmint, finely chopped

dash of black petter

2 tbsp purple onion, chopped

Combine all dressing ingredients into a food processor and slowly add approx. 1/2 cup cilve oil and emulsity. Toss 1/2 of dressing with the salad, set aside remaining for guests to add more according to their taste.