Recipes from Sabor de la Salud!

If you were anywhere on campus Thursday, October 16th at cllub hours, you couldn't have missed the LIVE SALSA Band and the FREE FOOD that were part of the Sabor de la Salud event sponsored by the Student Wellness Center and the Office of Student Life and Development.

Want to have your own Sabor de la Salud night? No sweat! Its easy and (thank goodness) inexpensive to make delicious, healthy Hispanic food. Check out the recipes below:

Salsa
Serving Size: 2 Tbsp.
Yield: 16 servings
Calories: 4
½ cup jalapenos, diced
1 cup canned tomatoes, diced
1/8 tsp. cumin, ground
c tsp. Salt
½ tsp. vinegar
1 garlic clove, diced
½ cup of water
2 tbsp. onion, diced
1/8 tsp. black pepper, ground

Boil water, add jalapenos and cook until tender. Drain all but 1 tbsp. water. Grind jalapenos in remaining water. Add remaining ingredients and mix. Simmer for 5 minutes.

Serve as a topping for tostados, enchiladas, huevos rancheros, beans or rice.

Courtesy of the Ohio Commission on Minority Health Eating for your Health Cookbook

Mexican Rice
Serving Size: 1 cup
Yield: 12 servings
Calories: 80

2 cups brown rice
3 tbsp. tomato sauce
½ cup onion, diced
½ tsp. Salt
½ tsp. garlic powder
3 ½ cups of water

2 tsp. salt-free chicken bouillon mix
1 cup tomato, diced
½ tsp. cumin seed, ground
½ tsp. chili powder


Brown rice in saucepan with onions. Add remaining ingredients; cover tightly and simmer for 45 minutes or until rice had absorbed all liquid.

Marinated Fish

1 pound white fish, skinned, pared and diced
Juice of 4 or 5 lemons
2 tbsp. onions, finely chopped

2 tomatoes, skinned, seeded and chopped
6 pitted green olives, chopped
1 green chili pepper, finely chopped

1 tbsp. chopped fresh cilantro
2 tbsp. olive oil
Iceberg lettuce leaves

1. Place fish in a medium glass bowl, add enough lemon juice to cover it completely. Cover with plastic wrap and marinate in refrigerator overnight.
2. Two or three hours before serving, drain off lemon juice and stir in remaining ingredients. Cook for 15 minutes on moderate heat.
3. Serve on a bed of lettuce leaves.

COOL TROPICAL FRUIT
1 fresh mango
1 ripe banana
½ cup unsweetened pineapple juice
8 ice cubes
4 slices fresh or unsweetened pineapple
mint leaves

1. Peel mango and take the pulp from the pit.
2. In a blender or food processor blend pulp, peeled banana and pineapple juice.
3. Pour enough ice to make four cups. Divide among 4 chilled serving bowls.
4. Finely chop the pineapple and divide into 4 portions. Stir each portion into the fruit puree.
5. Garnish each bowl with mint leaves. Served chilled.


Red Beans with Rice
Serving Size: ½ cup
Yield: 16 servings
Calories: 109 Fat: 2 grams Sodium: 78 mg. Fiber: 4 grams
Carbohydrates: 8 grams Protein: 4 grams

8 ounces kidney or pinto beans
2 onions, chopped
1 green or red pepper, chopped
2 cups uncooked rice
1 bay leaf
2 tbsp. vegetable oil
1 garlic clove, chopped
1 tbsp. dried oregano
3 cups bean cooking water or 3 cups of water
½ tsp. salt to taste

1. Soak the beans overnight. Drain soaking water, cover with fresh water at least one inch over top of beans, and cook until tender. Drain beans, reserving 3 cups cooking water.
2. Sauté onions and garlic in oil until softened slightly; add pepper and sauté one minute more.
3. Add oregano and mix. Add beans. Stir. Add reserved liquid and boil.
4. Add uncooked rice and stir to moisten all rice.
5. Simmer, covered, until rice is tender, about 20 minutes. Add salt to taste and serve hot. (if using canned beans you will probably not need to salt.

See? Easy and delicious. Now, turn up the stereo and DANCE!