Costa Rica seems to be one of those hot destinations right now for study abroaders, honeymooners, and anyone looking for an affordable, fun vacation. I have never been but thought I would give their cuisine a try for Friday lunch.  Here was our menu all done without a kitchen stove:

• Gallo Pinto (done via microwave)
• Fried plantains (via toaster oven)
• Roasted Chicken (via grocery store)
• Pineapple
• Chips and salsa
• Coconut, chocolate chip cookies – ok, not quite Costa Rican and definitely made with a stove thanks to a recent alum that came by.

GALLO PINTO

Ingredients

• 2 cans black beans (drained and rinsed)
• 3 boi-in-bag rice
• 1/2 cup diced onion with 1 tsp oil
• 3 tbsp olive oil
• season salt to taste

Directions

• microwave rice according to directions
• microwave beans for 2 minutes in bowl
• microwave onions in oil for 2 minutes
• mix all ingredients and add salt for taste

Gallo Pinto

FRIED PLANTAINS

Ingredients

• 3 plantains cut length-wise and in half
• 3 tbsp olive oil
• season salt to taste

Directions

• spread olive oil on roasting pan
• set toaster oven to 425 degrees
• brush plantains with olive oil
• sprinkle with salt
• place plantains down on roasting pan
• cook in toaster oven for 15 to 2o minutes; skins should come off easily

Cut plantains in half by length and width

Brush with oil and sprinkle with salt

Lay flat on toaster pan and bake at 425 for 15 to 20 minutes

The final product!

Some real Costa Rican salsa

My Costa Rica plate…yum!

These are my great students!

I had to put this one in…we thought we had an earthquake during lunch but it was actually a military maneuver too close to the coast. At least I got to practice my earthquake preparedness!