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Additional info for Cooking The Central American Way: Culturally Authentic Foods, Including Low-Fat And Vegetatian Recipes (Easy Menu Ethnic Cookbooks)
Process to a fine powder. If any chunks remain, sift through a sieve to remove large pieces. Discard any large pieces. Transfer powder to a large mixing bowl and set aside. 3. Heat 4 tbsp. of the oil in a large skillet over medium heat. Add peppers, tomatoes, onions, garlic, tomatillos, chili, and cilantro. Sauté 3 to 4 minutes, or until onion is soft but not brown. 4. Transfer sautéed mixture to a blender or food processor. Process to a thick puree. Add puree to mixing bowl with pumpkin and sesame seeds.
Top with cabbage, avocado, eggs, and cheese. Place a dish of salsa on the table so that diners can help themselves, and serve immediately. ¥ c. salsa Preparation time: 15 to 20 minutes Cooking time: 30 to 40 minutes Serves 4 *To hard-cook eggs, place eggs in a medium saucepan and cover with cold water. Place over medium heat until boiling, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel and chop cooked eggs. 45 Rice and Beans/ Gallo Pinto (Costa Rica, Nicaragua) This entrée is considered a national dish in both Costa Rica and Nicaragua.
In a smaller bowl, combine coconut milk and vanilla. Add to flour mixture and mix well. 4. Remove dough from bowl. On a clean countertop or other work surface, knead dough until smooth and elastic. If dough seems too hard, add 1 tsp. at a time of extra coconut milk or water as necessary. If it is too runny, add 1 tsp. of flour at a time. 5. Press dough into a lightly oiled loaf pan, smoothing out any large lumps that remain. Use a fork to poke a few holes in the top of the loaf. *For bread with an extra coconut kick, add 2 to 4 tbsp.