I have decided to every now and again, unless you all want this more often, to post a days worth of meals starting with Breakfast and working our way though dinner. all Costa Rican Style meals and how to prepare them. So hope you enjoy it!
Breakfast or Desayuno
Costa Rican Rice and Beans With Fried Eggs
Not the actual dish there was no picture to go along with this dish. Sorry.
3/4 cup long-grain white rice
kosher salt, to taste
2 tablespoons canola oil
1 small yellow onion, cut into small dice
1/2 medium red bell pepper, seeded and cut into small dice
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup tomato sauce
1 (16 ounce) can black beans, drained and rinsed
3 tablespoons Lizano sauce, more to taste
fresh ground black pepper, to taste
8 large eggs
2 tablespoons fresh cilantro, chopped
Put the rice, a big pinch of salt, and 1 1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.
Meanwhile, heat 1 tbsp of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds.
Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
Heat the remaining 1 Tbsp of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.
To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.
Time Prep 10 min. Cook 20 min. Serves 4
Lunch or Almuerzo
Hearts of Palm Parmesan Salad.
1 (14 ounce) can hearts of palm, drained & rinsed
2 medium tomatoes, seeded & chopped
3 garlic cloves, finely chopped
2 green onions, chopped (use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper (Use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped
If you want this to be a meal add the following:
2 medium sized Cucumbers chopped, 1 Shredded carrot, 2 oz each shredded cabbage (Purple and green), 1 while onion chopped or sliced, optional but very nice to have is some sliced mushrooms.
Chop and mix in a a large bow. Let sit in fridge for about 1/2 hour to marinade.
Serves 2 to 4 depending on your cutting abilities about 10 min. prep.
Dinner or Cena
Appetizer or Aperitivo
Black Bean Quesadillas
1/4 cup canned black beans, drained and rinsed, mashed with a fork
1 whole wheat tortilla
1/4 cup spinach, cleaned and dry
1/4 cup shredded Monterrey jack pepper cheese
1/4 cup salsa
Spread black beans on half of the tortilla.
Spread the spinach on top of the black beans.
Spread the cheese on top of the spinach.
Fold tortilla in half.
When time to heat up, cover tortilla with a napkin and heat in the microwave until heated through 1 – 1.5 minutes.
Top with salsa and enjoy
Serves 2 Prep to cook time about 5 min.
Corvina a La Chorillana (Peruvian Fish in Spicy Tomato Sauce)
1 tablespoon annatto oil, divided (see note)
2/3 large onions, thinly sliced, divided
1 large tomatoes, peeled and chopped, divided
2/3 fresh hot chili peppers, seeded and cut into 1/8-inch strips, divided (red or green)
1/4 teaspoon finely chopped garlic, divided
1/4 teaspoon dried oregano, divided
1/3 teaspoon salt, divided (or to taste)
1/8 teaspoon fresh ground black pepper, divided
1 lb sea bass (cut into 1/2-inch steaks)
Heat 1 tablespoon annatto oil in a heavy 4-quart pot over moderate heat, tipping pot to spread oil across the bottom.
Spread half the onion slices, tomatoes, and chili strips in the hot oil.
Sprinkle with half the garlic, oregano, salt and pepper.
Lay fish steaks on top of vegetable mixture.
Cover with remaining vegetables and seasonings.
Drizzle remaining annatto oil over top.
Cover and simmer over low heat until fish is opaque and firm, 20-30 minutes. Do not overcook.
NOTE: to make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages.
Dessert or Postre
Oven Baked Sweet Plantains
2 very ripe plantains (when the skin is yellow with spots of black they’re perfect)
Preheat oven to 450°F.
Coat a nonstick cookie sheet with cooking spray.
Cut the ends off of the plantains and peel.
Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer and coat tops with cooking spray.
Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Serves about 2 Prep and cook time about 17 min.
So there you have it! A complete day of meals Costa Rican Style! I hope you enjoy it. Please let me know if you try and how it turned out. Either comment here or send us an email. If you want us to show your creation email us what you did and the pictures and we will post on our blog. Thanks!
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