Rice and Beans, Inspired by Gallo Pinto

 

About a year ago, my beautiful and talented friend J. convinced me that going to Costa Rica would be a great way to celebrate my graduation.  Boy was she right! I loved every minute of the trip in spite of the 6.8 magnitude earthquake, tropical storm and spending 3 days without electricity or running water. 

I loved everything about my trip to Costa Rica. The people are amazing.  They are friendly and outgoing and love to share the CR culture.  The climate is my favorite (hot and humid) and the food.  Oh, the food!  It was out of this world.  Fresh fruit, veggies, and fish right out of the ocean were served at every meal.  There was a great variety of food, however at nearly every meal Gallo Pinto, the Costa Rica version of rice and beans, was served.  Thinking of Costa Rica and dreaming of going back inspired me to make my own rice and beans dish.  Although it is no where near authentic (next time I go to CR I'll get someone to teach me), I do use the popular Costa Rican sauce "Salsa Lizano".  If you are in the area and would like to try some I have a huge bottle and would be happy to provide you with an aliquot!  [aliquot is an awesome science word that I am trying to get to go "mainstream"] 

K's Rice and Beans

inspired by Costa Rican gallo pinto

 

For more GF-recipe ideas visit: http://glutenfreehomemaker.com/ especially on Wednesdays for lots of good ideas!  

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Gallo Pinto

by Karla April-27-2011

A recipe for my take on rice and beans, inspired by Gallo Pinto from Costa Rica

Ingredients

• 1C Rice (Brown or White), cooked
• 1C Black Beans, cooked
• 1/2C Cooking liquid from beans (or can)
• 1 medium Onion, diced
• 1 Hot pepper, minced
• 1 Bell Pepper, diced
• 1 Zucchini, diced
• 3T Salsa Lizano (or Worchestershire)
• 1T Hot Sauce
• Salt and Pepper

Instructions

1.) Saute veggies in a small amount of oil or butter (I used vegan butter) over medium heat until veggies begin to soften and caramelize, about 10 minutes.


2.) Add rice, beans with liquid, Salsa Lizano, and hot sauce. Continue to saute until heated through and thoroughly mixed, about 5 minutes. Taste and add salt and pepper if needed. Serve with fresh cilantro and a squeeze of lime. This dish was often paired with fried eggs, plantains, or grilled veggies in CR.

Details

Prep time: Cook time: 15 mins Total time: 25 mins Yield: 4 Servings

Amazing Chocolate Cake--Gluten Free

Often when younger and still occasionally to this day, people would suggest careers that I should consider "when I grow up".  In order of most suggested to least suggested these careers have included:
Medical Doctor
Teacher
Veterinarian
Scientist

*Baker**

Psychologist
Counselor
Professional Dominatrix(!?!)
English Professor (!?!?!?!!)
(I really have no clue why those last two were suggested).

Anyways, the point being that when people have suggested I become a professional baker it has always been in response to this recipe.  I guess that means maybe I shouldn't give away the recipe!?  Oh well. :-)

I originally came up with this recipe so that I could make something for my mother (who is gluten intolerant), however, it was so well received I have made it on numerous occasions for many different types of crowds.

This particular time I made it for my Labmate Jodie's birthday.  Jodie likes spicy food and had just gotten back from a trip Ireland, so I changed the recipe a bit to reflect that. Sadly, I don't have pictures of this particular recipe..it was eaten too fast! (I found one picture on a labmates phone from before it was taken out of the pan!)

Gluten Free Chocolate Cake
adapted from epicurious

Ingredients:
cake
1C Water
3/4C Sugar
9tbs Unsalted Butter
12oz Semisweet Chocolate (or Chips), not the cheapest variety
6oz Bittersweet Chocolate (or Chips)
6 Eggs
1tsp Vanilla
2tbs Irish Whiskey
1/4tsp Cayenne Pepper

ganache
1C Heavy Cream
8oz Semisweet (or Bittersweet) Chocolate
1tbs Irish Whiskey
1/2tsp Cayenne (or less for spice averse)

Method:
1. Preheat Oven to 350F and butter a 9-10" springform pan.
2. Bring the water and sugar to a boil in a small saucepan. Once thoroughly dissolved remove from heat and let sit while preparing the rest of the cake. 
3.  Melt butter and 12oz semisweet + 6 oz bittersweet chocolate in a large saucepan over medium heat.
4.  Using a whisk mix chocolate until smooth, the add sugar syrup, again whisking till smooth.  Add eggs one at a time, whisking in between. Finally, add vanilla, 2tbs Irish Whiskey and 1/4 tsp cayenne. 
5. Pour into prepared pan and bake for 50 minutes.  Cool fully before topping with ganache.
6. For ganache, bring heavy cream to a boil and add remaining chocolate to melt. Once smooth, add 1tbs Irish Whiskey and 1/4 tsp cayenne.  Remove from heat and let cool for 5-10 minutes, then pour over chilled cake.  Chill assembled cake until set.  (It is better the next day!)

Enjoy!

PS.  for those looking for a healthier cake I recently made this vegan apple pancake. It was awesome! Light, fluffy and rich tasting and SUPER good for you. I even preferred it over the chocolate cake. :-)

PPS.  I want to be a college professor when I grow up. ;-)