Yesterday I hosted my annual Easter Dinner for friends. Because of my recent trip to Costa Rica I decided to serve a Costa Rican inspired menu:
- Fruit Kabobs
- Mango Avocado Toasts
- Zucchini, Bean and Tortilla Chips with Pici Di Gallo
- Tico Rice
- Black Beans
- Roasted Plantains
- Steamed Broccoli
- Green Salad with Lime Avocado Dressing
- Whole Wheat Dinner Rolls
The ham and dinner rolls were just for my guests. I happily kept my plate Nutritarian:
(And yes, I took a picture of my dinner plate during Easter Dinner. I just explained to everyone that it was for my blog!)
In Costa Rica they almost always serve the beans and rice mixed together as “Gallo Pinto”. I served them separately to allow my guests more flexibility, but suggested they mix them together on their plate as I did. I’ll be posting the recipe for the Black Beans and Tico Rice later this week.
The roasted plantains were just that — peeled, sliced and roasted at 350 degrees for about an hour. The plantains I used were extremely ripe — the skin was almost totally black — so they came out very sweet. You I could have easily served them as a dessert — and I might do that sometime in the future! I’m already picturing roasted plantains topped by a scoop of coconut “nice” cream (ice cream made from frozen banana).
One of the “hits” of the meal was the Mango Avocado Toasts I served as an appetizer. I wanted to try to replicate the deliciousness of the Mango Avocado Salads that we had in Costa Rica, but in appetizer form. They came out really well! I’ll post a recipe, but basically it was toast spread with avocado, topped with a slice of mango, and a sliver of red onion, then a little bit of fresh lime juice and finished with a grind of black pepper. Yum!
I was amazed at how much they shrunk up. Here is the before:
Here is the after:
I made a second batch that I cut on the bias so the final chip would be larger. The original recipe said to cook them at 200 degrees for 2 hours, but I didn’t have time for that so I cooked them at 300 degrees with the convection fan on and they were done in 30 minutes. I think in the future I would cut them thicker in addition to doing a bias cut. Not only did they get smaller, but they got thinner as they cooked. They were very tasty, but a little too thin and fragile for scooping up the chunky pico de gallo they were served with.
I also served “Beanitos” chips — which are commercially available tortilla chips made from beans. The pro: people really liked them, and they do have beans in them. The con: they are absolutely coated with a super salty flavor powder! (Which is why people liked them.) I was happy to try something new, but I will probably not be adding those to my regular shopping list any time soon!