Menu for Week Starting 6/20/2016


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

Taco Salad

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

 

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