Costa Rican Black Bean SoupGallo Pinto (Costa Rican Rice and Beans)Arroz con PolloArroz con Leche Chorreadas: Costa Rican Corn Pancakes

INGREDIENTS: DIRECTIONS:

1 cup celery, finely diced1 medium sweet onion, finely diced1 medium red pepper, finely diced1 cup fresh tomato, chopped1 teaspoon fresh garlic, minced1 teaspoon fresh ginger, minced (optional)1 tablespoon canola oil or 1 tablespoon olive oil3 cups black beans, canned including liquid (4 - 15 oz. cans)3 cups vegetable stock1 teaspoon oregano1 teaspoon cumin3/4 teaspoon celery salt3/4 teaspoon coriander powder1/2 teaspoon thyme1/2 teaspoon cayenne1/4 teaspoon nutmeg1/4 teaspoon clove1/2 teaspoon allspicesaltsour cream, can add a spoonful on top (optional)

1.In a large stock pot, sauté 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.

INGREDIENTS DIRECTIONS: 2 tablespoons canola oil

1 medium onion, finely chopped2 garlic cloves, minced3 cups cooked white rice2 cups cooked black beans, drained and rinsed1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon ground ginger2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well)salt & freshly ground black pepper, to tastefresh cilantro (optional)sliced green onion (optional)

1.Heat oil in a large skillet over medium heat.2.Add onion and sauté until it just begins to soften and turns color.3.Add garlic and sauté 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.

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.

INGREDIENTS: DIRECTIONS_:

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

crushed 2 Tbsp. oregano Oil

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. 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 taza1 teaspoon : una cucharadita1 tablespoon : una cucharada

Dice: picar en cuadritos chop:picar finamente mince: picar/ desmenuzar celery: apiosweet onion: chile dulce red pepper: chile rojotomato: tomates garlic: ajoginger: jengibrecanola oil : aceite de canolaolive oil: aceite de olivacanned black beans : frijoles negros enlatadosvegetable stock: caldo de verdurasoreganocumin: cominocelery salt : sal de apiocoriander powder: culantro en polvothyme : tomilloCayenne: cayenanutmeg: nuez moscadaclove: clavo de olor all spice: condimentos varios salt: sal sour cream: natilla

COOKING ACTIONS

Sauté Heat Add Serve

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

MEASUREMENTS AND CONTAINERS INGREDIENTS

COOKING ACTIONS