Back to Nicaragua & the Recipe of the Week: Gallo Pinto

It’s time for the recipe of the week! I’ve got another blast from the past for you as we head back to take another look at Costa Rica. While I featured a delightful cocktail (El Macuá) as Nicaragua’s Recipe of the Week back in July of last year, today I am sharing a recipe for the country’s national dish: Gallo Pinto!

Be sure to check out the original Nicaragua post for more information on this gorgeous Central American country!

Nicaraguan Gallo Pinto
Adapted from whats4eats.com
Serves 4-6

Ingredients:
2 tablespoons coconut oil
1 medium sweet onion, finely chopped
1 bell pepper, finely chopped
3 cloves garlic, smashed and minced
2 cups drained red kidney beans or black beans, liquid reserved
Salt and pepper, to taste
2 cups cooked white rice

Instructions:
1) Heat the oil in a large frying pan over medium-high heat. Add the onions, pepper, and garlic and sauté until tender, stirring often, about 3 minutes.

2) Stir in the beans and a tablespoon of the reserved liquid, and season with salt and pepper. When the liquid comes to a boil, reduce heat to medium-low and continue to cook until heated through.

3) Add the rice and mix well. Add more salt and pepper, if necessary, and serve immediately.

Don’t forget to stop by Wanderfood for Wanderfood Wednesday! There you’ll find a delicious post and an assortment of fabulous links. Adios!

Photo Credit: arvindgrover

It’s Victoria Day long weekend here and many people are celebrating with their friends and families by having picnics, barbeques, and fun in the sun (hopefully!). For today’s post I’ve decided to revisit Mexico and give you a recipe for guacamole. Whether or not you’re partaking in the festivities, this delightful Mexican dip is perfect for a late-spring snack with tortilla chips, used as a topping on any grilled meat or fish, or stuffed inside a spicy burrito.

Did you miss the original post on Mexico? Check it out here! Want a full Mexican dinner? Take a look at this recipe for Bunuelos, which was featured as the Recipe of the Week back in May of last year.

Guacamole

Ingredients:
3 large, ripe avocados
Juice of 1-2 limes
½ medium white onion, diced
1 large tomato, seeded and diced
1-2 large jalapeno or Serrano peppers, seeded and diced
1/3 cup fresh cilantro, finely chopped
Sea salt, to taste

Instructions:
1) Slice avocados in half lengthwise, remove the seed, and scoop flesh into a medium bowl. Add juice of one lime and mash the avocado with the back of a fork or with a pastry cutter.

2) Add onion, tomato, hot pepper(s), and cilantro. Mix well and add more lime juice and salt, to taste.

Next up on Food Freeway: another blast from the past! What countries would you like to see featured on Food Freeway?

It’s time for the Recipe of the Week, and this week’s feature comes from Ireland. Check out the original post on this European country (here) as well the original feature recipe (here).

Irish Stew is one of the most common Irish recipes – you can even buy it premade! Nothing, however, beats the homemade variety. Try out this recipe, from IrishAbroad.com and have your own taste of the Emerald Isle in your own kitchen.

Irish Stew
Adapted from IrishAbroad.com
Serves 4-6

Ingredients:
1 kilogram/just over 2 pounds lamb shoulder, trimmed and diced with the bones
2 carrots, peeled and chopped
1 onion, roughly chopped
2 small white turnips, chopped
4 potatoes, diced
2 stalks celery, chopped
1 leek, finely sliced and washed
Sea salt and black pepper, to taste
2 cups shredded cabbage
½ cup cream
Dash of Worcestershire sauce
3 tablespoons fresh chopped parsley

Instructions:
1) Place the diced lamb in a large, heavy saucepan and cover with cold water. Bring to a boil and cook for 10 minutes. Drain and rinse the lamb and then place in a large, clean pot.

2) Add bones and four cups of water, the bones, carrots, onion, turnips, potatoes, celery, leek, and salt and pepper. Cover and cook over medium heat for about an hour, or until meat and vegetables are cooked through and tender.

3) Remove 1 cup broth and vegetables from the pot and put in a blender or food processor. Add the cream and blend or process until smooth. Return the mixture to the pot, along with the cabbage and Worcestershire sauce. Stir and cook for 5-10 minutes, or until cabbage is tender.

4) Add salt and pepper, if necessary, add the parsley, and serve immediately.

Don’t forget: It’s Wanderfood Wednesday! Head over to Wanderfood for an assortment of delicious reads!

Photo Credit: Patrick and Martha