The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

Minneapolis


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Change Up Usual, Cook Casado

Enjoy a lime infused, spicy, traditional dish
Casado+is+a+traditional+Costa+Rican+dish+usually+featuring+some+form+of+meat%2C+Gallo+pinto+%28rice+with+beans%2C+vegetables%2C+and+citrus%29%2C+sweet+fried+plantains%2C+and+greens.%09
Sage Marmet
Casado is a traditional Costa Rican dish usually featuring some form of meat, Gallo pinto (rice with beans, vegetables, and citrus), sweet fried plantains, and greens.

Ingredients for the chicken:

1 whole chicken (I used a rotisserie chicken which made the recipe not take as long)

Cooking oil (I used avocado oil)

Chipotle Sauce

1/2 Medium onion

1/2 Red bell pepper

Salt and pepper to taste

Lime wedge

Instructions:

1. Heat up a pan of oil

2. Pull apart the chicken and put it into the pan

3. Add the diced bell pepper and onion and saute until warm

4. Add in 5-8 spoonfuls of the chipotle sauce and mix until the chicken and vegetables are generously covered

5. Add lime juice and mix in

6. Remove from heat when the vegetables are fully cooked

Ingredients for the gallo pinto:

1 cup of jasmine rice

1 can of black beans

Cooking oil (I used avocado)

1/2 Onion

1/2 Red bell pepper

Lime wedge

Salt and pepper to taste

Instructions:

1. Cook the rice however desired

2. Boil the beans in a pot until heated

3. Add the cooked rice and beans into a pan of heated oil

4. Mix in the onion and bell peppers

5. Stir everything in the pan and add in lime juice

6. Remove from heat when the vegetables are fully cooked

Ingredients for the plantains:

2 ripe plantains, quartered and halved

Cooking oil (I used avocado)

Honey or agave nectar

Instructions:

1. Boil the plantains for 2-3 minutes

2. Put in a pan of sizzling oil and add a small spoonful of honey on top

3. Cook until lightly browned

4. Remove from heat and drizzle agave nectar on top

5. Add the rice, chicken, and plantains onto a plate and garnish with oregano, cilantro, and lime wedge.

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About the Contributor
Sage Marmet
Sage Marmet, Editor Emeritus
Hey, I'm Sage! I am a senior, and I am the Co-Editor-in-Chief of The Spectrum. Three years ago I began my Spectrum journey as a staff writer. Then second semester I became an editor and edited Student Life. The first semester my sophomore year, I edited Food Features and became the Creative Director. Second semester my sophomore year, I switched to editing the front page. Junior year, I continued as the Creative Director and edited the Opinions page. Last semester I became the Co-Editor-in-Chief, and I edited the Features and Student Spotlight pages. This semester I am continuing as Co-Editor-in-Chief and I am working with the Features team to edit the Features section. My favorite part of Spectrum is the day that we drop the paper because it is always so fun to see all how all of our hard work manifested itself as a great paper!

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