Author Archives: Kathia Rodriguez

About Kathia Rodriguez

My name is Kathia, and I'm original from Costa Rica, I love to cook and create new recipes, it's my passion. I love sharing my experiences, tips and recipes with you, hoping the my passion for cooking is transmitted in these delicious dishes. I invite you to join me in this journey of flavors.

CRUNCHY BEEF TACOS

Posted on by
2

Tacos are a delicious and different option for families to enjoy any day of the week.
You can make them with beef, chicken, seafood and vegetables as well, always good to have variety. This recipe is an inspiration in my oldest daughter who discovered the tacos for the first time 2 weeks ago.
She had never tested and as expected she loved, it’s amazing how children suddenly ask you things to eat with great emotion.
Well, we have included these tacos as part of the family favorites, and I do not complicate much, I make them crunchy, we can get this product ready in supermarkets and is personally my favorite, lettuce and grated cheese and meat super delicious and is all you need, Crunchy Beef Tacos for dinner.
The best thing is that it only takes 30 minutes to prepare and everyone can add what they like, is truly a family time that everyone should enjoy.
I hope you like.

INGREDIENTS

  • 1 pound of ground beef 
  • 1 medium onion, chopped 
  • 1 tomato, chopped 
  • 1 garlic clove minced 
  • 1 tablespoon Worcestershire sauce 
  • Juice of 1 lemon 
  • 1/2 teaspoon of dried oregano 
  • Salt and pepper to taste 
  • Cooking spray 
  • 10 Crunchy Taco Shell 
  • shredded lettuce 
  • Shredded Mexican cheese

DIRECTIONS

Heat a skillet and spray with cooking spray, add onion, oregano and garlic, cook for 3 minutes, add meat and cook until golden brown and juices are evaporated, about 20 minutes.
Add the tomatoes, Worcestershire sauce, salt and pepper and cook for 7 more minutes, finally add the lemon juice and serve.

Place all the components on plates in the middle of the table for everyone to make their own Taco.
This recipe makes 10 tacos.

Preparation time: 10 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Los tacos son una opción deliciosa y diferente para disfrutar en familia cualquier día de la semana.
Puede hacerlos de lo que mas le guste, carne, pollo, mariscos y porque no vegetarianos también, siempre es bueno tener variedad.
Esta receta es una inspiración en mi hija mayor que descubrió los tacos por primera vez hace 2 semanas.
Nunca los había probado y  como es de esperar le encantaron, es increíble como los ninos de repente te piden cosas de comer con mucha emoción.
Bueno se han incluido como parte de los favoritos de la familia, pero no crean que me complico mucho, los hago crunchy porque esta tortilla la podemos comprar ya lista en el supermercados y es en lo personal mi favorita, lechuga y queso rallado y la carne arreglada super deliciosa y listo, Tacos de Carne Crunchy para la cena.
Lo mejor es que solo toma 30 minutos prepararlos y cada uno puede agregarle lo que mas le guste, es de verdad un momento en familia que todos deben disfrutar.
Espero que les gusten.

INGREDIENTES

  • 1/2 kilo de carne molida especial
  • 1 cebolla mediana picada
  • 1 tomate picado
  • 1 diente de ajo picado fino
  • 1 cucharada de salsa Worcestershire
  • El jugo de 1 limon
  • 1/2 cucharadita de oregano seco
  • Sal y pimienta al gusto
  • Spray de cocina
  • 10 tortillas crunchy para Tacos
  • Lechuga rallada
  • Queso rallado tipo Mexicano

PREPARACION

Caliente una zarten y rocie con spray de cocina, anada la cebolla, el oregano y ajo, cocine por 3 minutos, agregue la carne y cocine hasta que dore bien y los jugos se hallan evaporado completamente, aproximadamente 20 minutos.
Agregue el tomate, salsa Worcestershire, sal y pimienta y cocine por 7 minutos mas, por ultimo rocie el jugo de limon y sirva.

Coloque todos los componentes en platos en el centro de la mesa para que cada uno haga su propio Taco.
De esta receta salen 10 Tacos.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 30 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

A TASTE OF LITTLE ITALY IN SAN DIEGO

Posted on by
1

In the heart of the finest city in America is a piece of Italy, full of exotic flavors, unique in its class.
On Wednesday June 20th, took place The Taste Of Little Italy, with the best in dining, entertainment and a great atmosphere.
Around 30 restaurants opened their doors so you could taste the variety that every day serve their customers with great pride and passion.
In Little Italy we find a variety of flavors, we ate pizza and pasta, very tasty indeed, but also we took a small detour in South America, we find an amazing Argentinian restaurant (Puerto la Boca) with the best beef and chimichurri we tested, also the most delicious ceviche we tasted in the Peruvian restaurant (Indigo Grill).
The fusion food, frozen yogurt, coffee shops, also were present, the most prestigious Italian restaurants, proving once again that this is one of the best streets to awaken your palate to the most incredible meals. Seeing how night approached, I ran with incredible characters, markets and butcher shops that can not fail to be absent from this beautiful place.
I invite you to come to San Diego and visit the not so small Litlle Italy, full of variety, kindness, warmth and good food served with great pleasure day by day.

To view more pictures of this event Click Here

I want to share with you this recipe from:
Chef Deborah Scott’s INDIGO GRILL

Shrimp and Scallop Ceviche



INGREDIENTS

2 lbs fresh scallops
2 lbs fresh shrimp

Combine:
 2 large onion, chopped
2 jalapenos, stemmed, seeded, and minced
10 tomatoes, chopped
10 cucumbers, peeled, seeded, and chopped
2 bunch cilantro, cleaned and chopped
1 cup lime juice
4 tbsp orange juice

DIRECTIONS


 Marinate seafood and vegetables in non-reactive container. Cover mixture and chill. Marinate for 30 minutes to 2 hours (more than a two hour marinade and the seafood will toughen). Salt and Pepper to taste Garnish with baked corn chips, fresh avocado, or orange slice.

Other places you can enjoy are:

If you are hungry and don’t know where to go, don’t hesitate to visit Little Italy and have a great time with good food and amazing people.

BIRTHDAY CHOCOLATE CUPCAKES FOR #SundaySupper With Katie Workman

Posted on by
21

Nothing like a good book to enjoy before bedtime.
From the first moment I started reading THE MOM 100 COOKBOOK I loved it is written in a way so incredible that it’s like reading a comedy.
It is completely refreshing and unlike any other cookbook I had read before and it led to us mothers without forgetting the rest of the family of course.
In addition content of delicious recipes, you’ll also find suggestions and tips to make life easier.
These cupcakes are part Katie Workman cookbook as option 2 to Birthday Chocolate Cake.
Enjoy.

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, at room temperature.
  • 2 cups cake flour
  • 2/3 cup unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream, or another 1/2 cup whole milk
  • 3/4 cup whole milk

DIRECTIONS

Preheat the oven to 350 degrees F.

Line 24 medium-size cupcake cups with paper liner (you’ll need two cupcake pans with 12 cups each).
Fill each cupcake cup liner about two thirds full with the chocolate cake batter. Bake the cupcakes until a toothpick or wooden skewer inserted in the center comes out clean, 22 to 24 minutes.

Let the cupcakes cool in the pans on wire racks for 10 minutes, them carefully remove them from the pans, arrange them upright on wire racks, and let them cool completely before frosting.

Connect with Katie Workman, Author of The Mom 100 Cookbook:

You can also enjoy more recipes thanks to this amazing family of foodies.

  • Wine Pairing  to complement our recipes ~ ENOFYLZ

Join us this week! We’ll share these fabulous recipes and want you to share yours with us!  The fun starts at 3pm EST and lasts all afternoon until dinner time and sometimes beyond.  All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.  Our #SundaySupper Pinterest Board will be filled with wonderful Simple and Fresh Summer Recipes. There is always room Around the Family Table for you.

The Versatile Blogger Award!

Posted on by
13

First I want to thank LauriesCravings.blogspot.com for nominating me for this blog award. I’m supper exited because is the first time the I’m being nominate for an Award.
Than you again Laurie for this honor I’m very proud.
I love her blog, she has amazing recipes you should check it out.

The rules for this award are.

  • Thank the Blogger who nominated you.
  • Include a link to their site.
  • Include the award image to your post.
  • Include the award image on your blog.
  • Give 7 random facts about yourself.
  • Nominate 15 other bloggers for the award.
  • When nominating other bloggers, include links to their sites.
  • Let those bloggers know they have been nominated.
My 7 random facts:
  1. I have a huge collection of cookbooks.
  2. I love coffee at any time.
  3. Purses and shoes make me super happy.
  4. My family is everything for me.
  5. I’m from a little country name Costa Rica.
  6. I love bread with butter.
  7. A year ago I was 210 pound and now 140 proud pounds.
This are my nominees……..


Good Luck to all the nominees……… 😀

FRIED RICE

Posted on by
3

This is a great option to use the rice that was made before, and one of the quickest ways to prepare lunch or dinner that will delight the whole family.
These days we look for recipes with few ingredients that facilitate the day and not have to spend hours cooking, and a delicious flavor that will surprise you. Not forgetting that is low in fat.
The fried rice is delicious and you can vary the ingredients the way you like most, you can even make it completely vegetarian, if that’s the case.
Make this recipe for your family and surprise them with a new way of eating rice and maybe will become the favorite.
Enjoy it.

INGREDIENTS

  • 4 cups cooked white rice 
  • 1 red onion, finely chopped 
  • 1 red bell pepper, finely chopped 
  • 1 cup of chopped cilantro 
  • 200 grams of chopped cooked ham 
  • 4 tablespoons soy sauce, low sodium 
  • 2 tablespoons Worcestershire sauce 
  • Cooking spray 
  • salt and pepper to taste

DIRECTIONS

In a hot skillet spray with cooking spray and add the onion and red bell pepper, cook for 5 minutes, add the ham and stir.
Add rice and mix well, add the soy sauce and Worcestershire sauce, stir well until everything is completely incorporated, add salt and pepper.

Remove from heat and sprinkle the cilantro, serve with salad.
Makes 6 servings.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy



Versión en español CLICK AQUI

 Esta es una excelente opción para utilizar arroz del día anterior, y una de las formas mas rápidas de preparar un almuerzo o cena que encantara a toda la familia.

Y en estos días buscamos recetas de pocos ingredientes que nos faciliten el dia y no tengamos que pasar horas cocinando, lo mas importante es su sabor delicioso le sorprenderá.
El arroz frito es delicioso y puede variar los ingredientes de la forma que mas le guste, hasta puede hacerlo completamente vegetariano, si ese es el caso.
Haga esta receta para su familia y vera como les encantara, una nueva forma de consumir el arroz y puede ser que se convierta en la favorita.
Que la disfrute.
INGREDIENTES

  • 4 tazas de arroz blanco cocinado del dia anterior
  • 1 cebolla morada picada finamente
  • 1 chile dulce rojo picado fino
  • 1 taza de culantro picado
  • 200 gramos de jamón cocido picado
  • 4 cucharadas de salsa de soya baja en sodio
  • 2 cucharadas de salsa worcestershire
  • spray de cocina
  • sal y pimienta al gusto
PREPARACION
En una saten caliente rocie con spray de cocina y agregue la cebolla y el chile dulce rojo, deje cocinar por 5 minutos, agregue el jamon y revuelva.
Agregue el arroz y mezcle bien, incorpore la salsa de soya y la salsa worcestershire, revuelva bien hasta que todo este completamente incorporado, agregue sal y pimienta.
Retire del fuego y rocie el cilantro, sirva acompañado de ensalada.
Rinde 6 porciones.

Tiempo de preparación: 10 minutos
Tiempo de cocción: 10 minutos
Nivel de la receta: Facil



ENGLISH VERSION CLICK HERE

BEEF TONGUE IN TOMATO SAUCE DAD’S FAVORITE FOR #SundaySupper

Posted on by
10

Here in the movement of
#SundaySupper we celebrate Father’s Day, what I most enjoy is cooking for my husband and have a special family day.
On a day like this we gather to eat at the table, telling stories, laughing and we give lots of love to the man who makes our lives special.
He is the best husband in the world, patient, hardworking, my best friend, my support and my biggest critic, for these reasons and others deserve only the best.
I try to prepare for him, comfort foods, this recipe is a favorite and the best moment to do it than on this day.
I share with lots of love this recipe.
Enjoy it.

INGREDIENTS

  • 1 beef tongue that weights proximally 3 pounds.
  • 4 cup of low sodium beef broth.
  • 2 bay leaves.
  • 4 garlic cloves
  • 2 cans of organic dice tomatoes 14.5 Oz
  • 1 onion, cut into julienne
  • 2 tablespoons of butter
  • 1 teaspoon of dried oregano
  • 2 tablespoons of Ketchup
  • 1 cup of broth where you cook the meet
  • 1/2 cup of cilantro or parsley chopped finely
  • Salt and Pepper to taste

DIRECTIONS

Cook the meat in slow cooker with broth, garlic, salt and bay leaf for 4 hours or until meat is very soft.
Remove meat from the pot and remove the fibrous part, so you remain with only meat.
Cut into 2-inch medallions and set aside.

In a large skillet melt butter and add onion let it cook for 5 minutes.
Add tomato, oregano, beef broth, ketchup, salt and pepper and let simmer for 10 minutes. After 10 minutes add the meat and simmer for 10 more minutes.
Before serving, add the cilantro or parsley.
Serve with white rice and a green salad.

Preparation time: 20 minutes
Cooking time: 4 hours and 30 minutes
Level of the recipe: easy

You can also enjoy other dishes that celebrate Das, visiting the recipes from these amazing fellow bloggers, that make the #SundaySupper the best reason to share with family always.

Father’s Day Brunch:
Dad’s Favorite Soup, Salads and Bread:
Father’s Day Favorite Main Dishes:
Dad’s Sweet Tooth:
Wine Pairings for Father’s Day ENOFYL

We love to connect with you and answer any of your recipe questions and inspire you to spend more time Around the Family Table with loved ones. Whether it’s #SundaySupper or #weekdaysupper, our team always has great recipes to share.

MASHED POTATOES FOR BREAKFAST?

Posted on by
7

How you describe a breakfast like this? Maybe a little insane, but if you think about it many times we need a change in the daily breakfast.
Do not mistake me this dish is also excellent at lunch or dinner. Ham and potatoes in a single bite, what better combination than this, well maybe bacon.
It is truly an inexplicable feeling in your mouth, delicate pieces of ham wrapped in a delicious and delicate flavor with a puree out of this world.
It is a delicious side dish or main course.
And let me tell you this mash will turn into one of your favorites instantly.
Enjoy it.

INGREDIENTS

  • 2 pounds of Yukon Gold Potatoes cut and pell into chunks
  • 8 onz. of fat free sour cream
  • 1/2 cup of fat free Half and Half at room temperature
  • 6 slices of ham
  • Salt and Pepper to taste

DIRECTIONS

Cook potatoes in a pot with salted water about 30 minutes. Once ready the potatoes, pass through a colander and place back into the pot and set aside.

Cook ham slices until browned and cut into small pieces.

Mash potatoes with a fork or potato pestle, add the milk, sour cream, salt and pepper and ham, stir well until everything is completely incorporated.

For the mashed potatoes to stay warm, place the mashed potatoes in a bowl over a water bath or serve immediately.
Makes 8 portions.

Preparation time: 30 minutes
Cooking time: 40 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Como se describe un desayuno como este? un poquito demente talvez, pero si lo piensan bien muchas veces necesitas un cambio en el desayuno diario.
No me mal interpreten este platillo tambien es excelente a la hora del almuerzo o la cena.
Jamón y papas en uno solo, que mejor combinación que esta, bueno quizás tocino no creen.
Es de verdad una sensación inexplicable en su boca, delicados trocitos de jamón envueltos en un suculento y delicado pure con un sabor de otro mundo.
Es un delicioso acompañamiento o plato fuerte, al final no importa de que manera lo consuma lo mas importante es que lo disfrute.
Y les digo que este puré es el pecado mas grande que uno pueda cometer y del que nunca se arrepentirá.
Que lo disfruten.

INGREDIENTES

  • 1 kilo de papas peladas y cortadas en trozos
  • 8 onzas de natilla o crema agria sin grasa
  • 1/2 taza de leche sin grasa a temperatura ambiente
  • 6 lonjas de jamón
  • Sal y Pimienta al gusto 

PREPARACION

Cocine las papas en una olla con suficiente agua con sal aproximadamente 30 minutos.
Una vez listas las papas, pase por un colador y coloque de nuevo en la olla y aparte.

Cocine las lonjas de jamón hasta que doren y corte en trozos pequenos.

Maje las papas con un tenedor o un maja papas, agregue la leche, natilla o crema agria, sal y pimienta y el jamón, revuelva bien hasta que todo este completamente incorporado.

Para que el pure se mantenga tibio, coloque un tazón sobre un bano maria o sirva inmediatamente.
Rinde 8 porciones.

Tiempo de preparación: 30 minutos
Tiempo de cocción: 40 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

BABY POTATOES WITH BUTTER

Posted on by
2

I begin this week with recipes dedicated to the Potato.
In case you did not know the potato is native to South America. It is the nutritional base of millions and a culinary delight for major parts of the globe.
There are about 24 different varieties of potatoes, the most widely used are the Yukon gold potato.
It contains a lot of starch, vitamins, fiber needed to the daily diet. Is used in a variety of forms including alcoholic beverages.
I recommend not keep in the refrigerator, it keeps well at room temperature, but just remember to consume it as soon as possible. Share with us this week full of recipes dedicated to this versatile vegetable and explore new ways to include it more often in the diet of your family.

INGREDIENTS

  • 2 pounds of baby gold potatoes
  • 1 cup of cilantro finely chopped
  • 1 garlic clove, finely chopped
  • 1 stick of butter
  • salt and pepper to taste

DIRECTIONS

Place unpeeled potatoes in a bowl cover with enough water and cook in microwave for 25 minutes. When ready, drain the colander to remove water, place back into the bowl and cool completely. When the potatoes are cold peel carefully.

In a saucepan melt the butter add the potatoes and stir constantly until golden brown about 5 minutes. Remove from heat, add the garlic, cilantro, salt and pepper.

Serve as an accompaniment to any meat.
Yield 6 servings.

Preparation time: 15 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Iniciamos esta semana con recetas dedicadas a la Papa.
Por si no lo sabia la papa es un tubérculo originario de America del Sur.
Es la base alimentaria de millones de personas y una delicia culinaria para grandes partes del globo.
Existen alrededor de 24 diferentes variedades de papas, las que mas gustan son las papas amarillas. Contiene una gran cantidad de almidón, vitaminas, fibra necesarios para la alimentación diaria.
Es utilizada en una gran variedad de formas incluyendo bebidas alcohólicas.
Le recomiendo no guardarla en la refrigeradora, se mantiene bien a temperatura ambiente, pero de igual forma recuerde consumirla lo antes posible.
Comparta con nosotros esta semana llena de recetas dedicadas a este versátil tubérculo y explore nuevas formas usted también de incluirla mas seguido en la alimentación de su familia.

INGREDIENTES

2 kilos de mini papitas
1 taza de cilantro picado fino
1 dientes de ajo picado fino
1 barra de mantequilla sin sal
sal y pimienta al gusto

PREPARACION

Coloque las papas sin pelar en un tazón cubra con suficiente agua y cocine en el microondas por 25 minutos.
Una vez listas, pase por el colador para eliminar el agua, coloque de nuevo en el tazon y enfrie completamente. Una vez frias retire la cascara con cuidado.

En una olla derrita la mantequilla agregue las papas y mueva constantemente hasta que tomen un color dorado aproximadamente 5 minutos.
Retire del fuego, agregue el ajo, el cilantro, sal y pimienta.

Sirva como acompañamiento para cualquier carne.
Rinde 6 porciones

Tiempo de preparación: 15 minutos
Tiempo de cocción: 30 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

Simple & Fresh Summer "Mashed Potatoes With Herb Butter and Cheese" for #SundaySupper

Posted on by
20

using LAND O LAKES® Butter with Olive Oil & Sea Salt


I am very excited to participate in this week’s recipe. This is a little twist to a super basic and simple recipe that kids and adults will really enjoy.

In this very special #SundaySupper movement, I had the pleasure of interact with people very amazing. This week we are introducing LAND O LAKES® Butter with Olive Oil & Sea Salt.

About LAND O LAKES® Butter with Olive Oil & Sea Salt Land O’Lakes is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. This new product contains wholesome ingredients: sweet cream, olive oil and sea salt. LAND O LAKES® Butter with Olive Oil & Sea Salt is an easy and convenient way to simply enhance the flavor of your favorite foods. Available in a premeasured half-stick size, this new product can be used for topping and cooking a variety of foods, combining the two ingredients consumers often combine separately when frying or sautéing foods. The delicious taste of butter and olive oil will add delicious flavor to any dish.

Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes.
All opinions are my own.

They are adding a new and delicious flavor to their already large family of LAND O LAKES® Butter.

I invite you to delight your senses with new recipes that we will bring this week.

INGREDIENTS

  • 2 punds of Yukon gold potatoes
  • 8-1/2 sticks of Land O Lakes® butter with Olive Oil and Sea Salt
  • 1 cup of basil finely chopped
  • 2 garlic cloves finely chopped
  • 1/2 cup of fat free Half and Half
  • 2 teaspoons of black pepper
  • 2 cups of Parmesan Cheese

DIRECTIONS

Cut and peel the potatoes into chunks. Place in a large bowl, cover with enough water and cook in microwave for 30 minutes.

In a separate bowl with the butter add the basil, garlic, cheese and pepper, heat the half and half for 40 seconds and set aside.

Once the potatoes are ready, drain in a colander and place the potatoes back in the bowl, mash with a fork or potato masher, add the above ingredients and mix well so that the mix is consistent.

Serve immediately.
Makes 10 portions.

Prep time: 20 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Make sure you check out this amazing #sundaysupper participants and see what they make with this delicious butter.
And don’t forget to follow Land O Lakes on Twitter @LandOLakesKtchn
and “Like” their Facebook page http://www.facebook.com/LandOLakes

 

COSTA RICAN STYLE RICE AND BEANS ( GALLO PINTO )

Posted on by
5

This is literally 101 Costa Rican cuisine.
Traditionally all Costa Ricans should know how to do this dish. I tell you a little story, many years ago in Costa Rica that best work was to collect coffee.
Those who did, got up very early and went to what we call coffee farms to collect enough and that way earn the money for that day.
Usually they need a meal to give them lots of energy, thus was born the Gallo Pinto.
Is accompanied with homemade tortillas and plantains.
My grandmother told me that she usually had to make the lunches for the whole family and take them to where they were harvesting coffee.
I know it is eaten in many countries this type of dish, and we Costa Ricans are very proud of this tradition inherited from our grandparents.
Enjoy it.

INGREDIENTS

2 cups cooked black beans (can use fresh beans or a can of 15 oz.)
3 cups cooked long-graind rice from day before
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 cup finely chopped cilantro stems and leaves
2 tablespoons Worcestershire sauce or Lizano sauce
1 tablespoon butter
salt and pepper to taste.

DIRECTIONS

In a large skillet over medium heat, melt butter and saute onion and red bell pepper. Add beans stir well, add the rice.
Add the Worcestershire sauce or Lizano sauce, salt and pepper, cook for 5 minutes until all ingredients are well blended. Remove from heat and stir in the cilantro.
Serve with tortillas and sour cream.

Preparation time 10 minutes.
Cooking time 10 minutes.
Makes 8 servings.
Level of the recipe: Easy.

 FOR THE BEANS.

In a slow cooker add 1 pound of raw black beans, 6 cups of water 6 cloves of garlic, 2 tablespoons of
Dried oregano and 1 cup of cilantro stems and leaves. Cook for 3 hours or until beans are tender.

Versión en español CLICK AQUI

GALLO PINTO TRADICIONAL

Esto es literalmente cosina costarricense 101.
Por tradición todos los costarricenses deberíamos saber hacer este platillo.
Les cuento un poco de historia, hace ya muchos anos en Costa Rica el trabajo que mas se hacia era recolectar cafe. Aquellas personas que lo hacían, se iban desde muy temprano a lo que llamamos Cafetales para poder recolectar suficiente y de esta forma ganarse el salario de ese día.
Por lo general necesitan una comida que les diera mucha energía, así nació el Gallo Pinto.
Lo acompañaban con tortillas caseras y platano maduro.
Mi abuela contaba que por lo general ella tenia que hacer los almuerzos de toda la familia y llevarlos al lugar donde estaban recolectando el cafe.
Se que en muchos países se come este tipo de platillo, y nosotros los costarricenses también nos sentimos muy orgullosos de esta tradición heredada por nuestros abuelos.
Que lo disfruten.

INGREDIENTES

2 tazas de frijoles negros cocinados ( puede utilizar frijoles frescos o una lata de 15 onz. )
3 tazas de arroz cocido del dia anterior
1/2 cebolla morada picada fina
1/2 pimiento rojo picado fino
1 taza de cilantro picado fino tallo y hojas
2 cucharadas de salsa worcestershire o salsa Lizano
1 cucharada de mantequilla
sal y pimienta al gusto.

PREPARACION

En una sartén grande a fuego medio, derrita la mantequilla y sofria la cebolla con el pimiento rojo.
Agregue los frijoles revuelva bien he incorpore el arroz.
Agregue la salsa worcestershire o salsa Lizano, sal y pimienta, cocine por 5 minutos para que todos los ingredientes se incorporen bien.
Retire del fuego y anada el cilantro.

Acompañe con tortillas y natilla o crema agria.

Tiempo de preparación 10 minutos.
Tiempo de cocción 10 minutos.
Rinde 8 porciones.
Nivel de la receta: Facil.

PARA LOS FRIJOLES FRESCOS

En una olla a cocimiento lento agregue 1 libra de frijoles negros crudos, 6 tazas de agua, 6 dientes de ajo, 2 cucharadas de oregano seco y 1 taza de cilantro tallos y hojas.
Cocine por 3 horas hasta o hasta que los frijoles estén suaves.

ENGLISH VERSION CLICK HERE