This week is our first “Theme Week.”
We would like to thank Natascha, a Canadian English teacher living in Spain, for her submission. The theme is Latin food. It includes recipes from Latin America (Mexico, Central and South America). We also are trying to limit these recipes to energy efficient cooking methods to fit into our “summer rates” menu planning.
Natascha gave us our dinner for Wednesday night, Fish escabeche (Hot marinated fish).
Natascha also has her own blog that we follow, Natascha’s Palace, where she posts many other delicious recipes. It’s a site well worth visiting.
This week we will be making several slow cooker meals so that we don’t heat the house during peak electric rates. The Fish escabeche (Hot marinated fish) isn’t one of those meals. However, fish cooks extremely quick on the stove top and the vegetables are only lightly cooked so that they still maintain their fresh crunchiness. So it qualifies as a quick stove top meal. It sounds delicious. I’m personally very excited to give it a try.
Monday, June 20, 2016
Gallo Pinto
Bistec Encebollado – Steak and Onions
Tuesday, June 21, 2016
Chicken Tinga
Avocado
Refried beans
Wednesday, June 22, 2016
Fish escabeche (Hot marinated fish)
Rice
Mango Salsa
Thurssday, June 23, 2016
Chicken Mole
Flour tortilla
Jicama Salad
Leftover Gallo Pinto Rice
Friday, June 24, 2016
Missing recipe links will be added as the recipes and pictures are published.
Shopping List
| Item | Amount/Unit | Recipe |
| black beans | 1 lb | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| cilantro | 8 sprigs | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| onions | 1 medium | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| red bell peppers | 1 medium | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| condensed chicken broth | 3 cups | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| rice | 2 cup | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| salt | 0.75 teaspoon | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice), Bistec Encebollado – Steak and Onions |
| vegetable oil | 1 Tablespoon | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice) |
| oil | 0.271 cup | Costa Rican Gallo Pinto Recipe (Tico Beans and Rice), Bistec Encebollado – Steak and Onions, Fish escabeche (Hot marinated fish) |
| steaks | 4 each | Bistec Encebollado – Steak and Onions |
| garlic | 13.667 cloves | Bistec Encebollado – Steak and Onions, Chicken Tinga, Fish escabeche (Hot marinated fish), Chicken Mole |
| onions | 2 large | Bistec Encebollado – Steak and Onions |
| oregano | 1.083 tablespoons | Bistec Encebollado – Steak and Onions, Chicken Tinga, Fish escabeche (Hot marinated fish), Chicken Mole |
| cumin | 1.25 teaspoons | Bistec Encebollado – Steak and Onions, Fish escabeche (Hot marinated fish) |
| chicken thighs | 3 pounds | Chicken Tinga |
| cumin seed | 1 teaspoons | Chicken Tinga |
| coriander | 1 teaspoons | Chicken Tinga |
| chicken stock | 1.333 cups | Chicken Tinga |
| tomatoes | 1.333 large | Chicken Tinga |
| chipotle chile canned in adobo | 0.667 can | Chicken Tinga |
| bay leaves | 2.333 each | Fish escabeche (Hot marinated fish) |
| yellow onions | 0.667 medium | Chicken Tinga |
| avocados | 2 ea | |
| refried beans | 1 can | |
| fish fillets | 4 large | Fish escabeche (Hot marinated fish) |
| flour | 2 tablespoons | Fish escabeche (Hot marinated fish) |
| olive oil | 0.313 cup | Fish escabeche (Hot marinated fish), Jicama Salad |
| purple onions | 2 each | Fish escabeche (Hot marinated fish) |
| red bell peppers | 0.5 each | Fish escabeche (Hot marinated fish) |
| yellow bell peppers | 0.5 each | Fish escabeche (Hot marinated fish) |
| green bell peppers | 0.5 each | Fish escabeche (Hot marinated fish) |
| tomatoes | 2 each | Fish escabeche (Hot marinated fish) |
| red wine vinegar | 0.5 cup | Fish escabeche (Hot marinated fish), Jicama Salad |
| chili paste | 2 tablespoons | Fish escabeche (Hot marinated fish) |
| fish stock | 0.25 cup | Fish escabeche (Hot marinated fish) |
| sugar | 1.333 tablespoons | Fish escabeche (Hot marinated fish), Chicken Mole |
| mangos | 2.5 cups | Mango Salsa |
| jicama | 0.5 cup | Mango Salsa |
| sweet red peppers | 0.5 cup | Mango Salsa |
| cilantro | 0.375 cup | Mango Salsa, Jicama Salad |
| red onions | 1.5 cups | Mango Salsa, Jicama Salad |
| jalapeño chile | 1 | Mango Salsa |
| limes | 2 | Mango Salsa |
| yellow onions | 1 large | Chicken Mole |
| fire roasted tomatoes | 2 cans | Chicken Mole |
| raisins | .25 cups | Chicken Mole |
| ground cumin | 1 teaspoons | Chicken Mole |
| dried ancho chiles | 4 each | Chicken Mole |
| chipotle chile canned in adobo | 4 each | Chicken Mole |
| adobo sauce | 2 teaspons | Chicken Mole |
| olive oil | 4 ounces | Chicken Mole |
| Pepitas | 1 cup | Chicken Mole |
| chicken thighs | 3 pounds | Chicken Mole |
| cinnemon | 1 teaspoons | Chicken Mole |
| cocoa powder | 3 tablespoons | Chicken Mole |
| flour tortillias | 10 each | |
| jicama | 1 large | Jicama Salad |
| carrots | 2 large | Jicama Salad |
| red bell peppers | .5 each | Jicama Salad |
| yellow bell peppers | .5 each | Jicama Salad |
| tomatoes | 3 | Jicama Salad |
| lime juice | .25 cups | Jicama Salad |
| honey | 1 teaspoons | Jicama Salad |
| cayenne | 1 pinch | Jicama Salad |
| ground beef | 1 pound | Taco Salad |
| fire roasted tomatoes | 1 can | Taco Salad |
| onions | .25 cups | Taco Salad |
| chili powder | 2 teaspons | Taco Salad |
| garlic powder | .25 teaspoons | Taco Salad |
| iceburg lettuce | 1 head | Taco Salad |
| Shredded Cheddar Cheese | .25 cups | Taco Salad |
| refried beans | 2 cups | Taco Salad |
Jaques Kitchen 