Gallo Pinto


Last eve a friend came over.  Both of us have been careful during this difficult time and felt it was safe to see each other. I cooked a dish I ate every day when I visited Costa Rica, gallo pinto.  Usually it is served with platanos fritos.  I did not have platanos so served it with a mixed salad.

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Poblano, red and yellow bell peppers, finely chopped, and  ready to cook.

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Finely chopped onions already sautéed and now the peppers are cooking.

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The finished dish–left over rice, black beans, the pepper and onion mixture, and a little cumin–served with fresh salad. The recipe for this dish and the salad are in my upcoming book.  As soon as I know the date to preorder, I will let everyone know. The book will also be available at Burrowing Owl in Canyon and Amarillo, Texas.

 

 

Vegetarian Chorizo with Potatoes and Black Beans


    This is a quick, simple recipe.  I served it with a very basic green salad of red lettuce, orange and red bell peppers, and a goat feta cheese.  Rice would make a nice addition as would fried ripe plantains.

6 small (petite) potatoes, diced

6 oz. (1 large link) soy chorizo (I used Soyrizo which is also vegan)

1/2 medium red onion, chopped

1 can black beans

Olive oil

Saute the onion and potatoes in the olive oil until tender.  Remove the chorizo from the package and crumble into the skillet with the onion and potatoes.  Stir into the onion and potato mixture.  Rinse the canned black beans and drain.  Add to the mixture and stir.  When black beans are heated, serve.

The portions in this recipe are easy to multiply to serve more people.