COSTA RICAN TYPICAL FOOD

Costa Rican Black Bean Soup Gallo Pinto (Costa Rican Rice and Beans) Arroz con Pollo Arroz con Leche Chorreadas: Costa Rican Corn Pancakes

RECIPES

INGREDIENTS:

DIRECTIONS:

1 cup celery, finely diced 1 medium sweet onion, finely diced 1 medium red pepper, finely diced 1 cup fresh tomato, chopped 1 teaspoon fresh garlic, minced 1 teaspoon fresh ginger, minced (optional) 1 tablespoon canola oil or 1 tablespoon olive oil 3 cups black beans, canned including liquid (4 - 15 oz. cans) 3 cups vegetable stock 1 teaspoon oregano 1 teaspoon cumin 3/4 teaspoon celery salt 3/4 teaspoon coriander powder 1/2 teaspoon thyme 1/2 teaspoon cayenne 1/4 teaspoon nutmeg 1/4 teaspoon clove 1/2 teaspoon allspice salt sour cream, can add a spoonful on top (optional)

1.In a large stock pot, saut celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear. 2.Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

COSTA RICAN BLACK BEAN SOUP

INGREDIENTS

DIRECTIONS:

2 tablespoons canola oil 1 medium onion, finely chopped 2 garlic cloves, minced 3 cups cooked white rice 2 cups cooked black beans, drained and rinsed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well) salt & freshly ground black pepper, to taste fresh cilantro (optional) sliced green onion (optional)

1.Heat oil in a large skillet over medium heat. 2.Add onion and saut until it just begins to soften and turns color. 3.Add garlic and saut for about 5 minutes, or until onion is golden. 4. Add spices and Worcestershire, and stir into onion and garlic. 5.(The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out). 6.Next, add the beans and then the rice. 7.Combine the rice and beans evenly and cook until mixture is heated through. 8.Add salt and pepper to taste and serve hot. 9.Garnish with some chopped cilantro or green onions if you prefer. 10.Vegetarians use only the vegetarian Worcestershire sauce.

GALLO PINTO (COSTA RICAN RICE AND BEANS)

INGREDIENTS:

DIRECTIONS

Chicken 3 Tbsp olive oil 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry 1/2 cup of flour for dredging Salt Freshly ground black pepper Paprika Rice 2 tablespoons olive oil (can use up to 1/4 cup) 1 medium yellow onion, chopped 1 garlic clove, minced 2 cups of medium or long-grain white rice 3 cups* chicken stock 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch of oregano 1 teaspoon salt

1. Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside. 2. Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes. 3. Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

ARROZ CON POLLO

INGREDIENTS:

DIRECTIONS_:

4 cups fresh corn 1/4 cup milk or water 1 tsp. salt 2-4 garlic cloves, crushed 2 Tbsp. oregano Oil

CHORREADAS: COSTA RICAN CORN PANCAKES

Whirl everything (except oil) in a blender till smooth. Pour into a bowl and warm oil in a cast-iron pan on medium-high heat. Scoop out 2 spoons full into the pan and spread into a circle like pancakes. Lower heat slightly, let it brown lightly (about 2 minutes), flip it over and cook till golden. Put aside on a plate covered with a towel to keep warm and keep making more till the batter is gone. It is great for breakfast, lunch, dinner or as a side dish. Serve with cultured sour cream or your choice of toppings! Simple, easy and tasty. SWEET version: omit the garlic and oregano. Add 4 Tbsp. of your choice of liquid sweetener or 1/4 cup sugar. CHEESY version: before flipping the pancake, sprinkle your choice of cheese on top and flip it. Make sure your pan is well greased to keep the cheese from burning into your pan.

INGREDIENTS

DIRECTIONS.

ARROZ CON LECHE

1/2 cup white rice (long grain) 2 cups water 1/2 teaspoon salt 3 cinnamon sticks 1 10-ounce can evaporated milk 1 cup sugar 1 teaspoon vanilla extract ground cinnamon for garnish

1. In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes. 2. Add the evaporated milk and sugar when the rice grains begin to split open. 3. Reduce the heat to low and cook the rice mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract. 4. Place the rice mixture into individual serving cups and chill for about 1 1/2 hours. 5. Garnish with powdered cinnamon and cinnamon sticks before serving.

1 cup : una taza 1 teaspoon : una cucharadita 1 tablespoon : una cucharada

Dice: picar en cuadritos chop:picar finamente mince: picar/ desmenuzar celery: apio sweet onion: chile dulce red pepper: chile rojo tomato: tomates garlic: ajo ginger: jengibre canola oil : aceite de canola olive oil: aceite de oliva canned black beans : frijoles negros enlatados vegetable stock: caldo de verduras oregano cumin: comino celery salt : sal de apio coriander powder: culantro en polvo thyme : tomillo Cayenne: cayena nutmeg: nuez moscada clove: clavo de olor all spice: condimentos varios salt: sal sour cream: natilla

COSTA RICAN BLACK BEAN SOUP

COOKING ACTIONS

Saut Heat Add Serve

COSTA RICAN BLACK BEAN SOUP

ACTIVITIES
Complete the chart with the information required as in the example:

MEASUREMENTS AND CONTAINERS

INGREDIENTS

RECIPES NAME

COOKING ACTIONS

RECIPES NAME