Costa Rica - Costa Rican Cuisine
Rican cuisine does not have the variety and flamboyancy as many
other cuisines in the Americas. There is a certain simplicity to
the foods served yet that does not mean they are not tasty. Rice
and beans are the most popular items eaten by Costa Ricans.
Vegetables, such as those in the squash family, fresh fruits,
and beef are also prepared in a variety of dishes.
2 16-ounce cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
2 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon olive oil
ground pepper to taste
very small amount of salt (optional)
Drain the hearts of palm, cut them into ½-inch pieces,
and put them into a large bowl. Stir in the red pepper,
yellow pepper, and chopped parsley.
In a small bowl, whisk together the lemon juice,
mustard, chicken broth, and olive oil. Drizzle the
dressing over the hearts of palm mixture and toss
gently. Season to taste with salt (optional) and pepper.
Line a serving bowl with lettuce leaves, spoon the salad
on top and serve.
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
4 tablespoons finely chopped fresh cilantro or parsley,
4 teaspoons minced garlic, divided
1-1/2 teaspoons kosher salt, divided
1/4 teaspoon sugar
6 tilapia fillets, about 5 ounces each
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black or pinto beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
For the tilapia marinade, combine lime juice, 1
tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon
garlic, 1/2 teaspoon salt, and sugar in a shallow dish.
Add tilapia and marinate 15 minutes, turning once.
To prepare the bean and rice mixture, cook the rice
according to package directions and keep warm while the
tilapia is marinating. Preheat oven to 400 degrees.
|Costa Rican Marinade
1/2 ts Grated lime peel
1/3 c Lime juice
1/4 c Tomato juice
1 tb Chopped fresh cilantro
2 ts Vegetable oil
1/4 ts Salt
1/8 ts Red pepper sauce
2 Cloves garlic, minced
Mix all ingredients in shallow nonmetal dish or
resealable plastic bag. Add up to 3 pounds chicken, pork
or beef, turning to coat with marinade. Cover dish or
seal bag and refrigerate, turning meat occasionally, at
least 8 hours but no longer than 24 hours. Remove meat
from marinade; discard.
|Costa Rican Rice and
2 cups long grain rice; cooked
1 cup black beans; cooked
1/2 cup onion; diced
1 clove garlic; minced
3 tsp oil
2 tablespoons coriander (cilantro) ; chopped
Heat oil in a frying pan on medium heat for a minute.
Add chopped onions and saute until they are well browned
and translucent. Turn the heat down to medium-low then
add the beans and garlic. Cook while stirring
occasionally for 8-10 minutes. Add rice and cook for a
3-5 more minutes. When the rice has been added, sprinkle
salt until desired taste. Just before serving, top with
the coriander and serve!