Sweet Potato Chips (aka Boniato or Batata Chips)

A food that everyone else seems to love that I never really got into growing up or even as an adult was sweet potatoes. It’s not something that I ever ate at Thanksgiving, even if it was full of brown sugar with marshmallow topping. Call me crazy, but I never liked it. However, not too long ago a friend of mine made sweet potato fries and I’ve had them as well at restaurants before, and the sweet and salty combo was really delicious.

It wasn’t until my recent order of delivered organic groceries that I considered making sweet potatoes of my own. Plus, the version here in Costa Rica is called the Boniato or Batata, which has a purple skin and is white inside and with a different type of sweetness. When I came to them on the NaturaStyle list, I remembered the fries I had in the past and my friend’s affinity for Costa Rican coconut oil and decided now was the time to try them.

I decided on chips instead of fries and I absolutely loved them. It was a perfect sweet/savory snack and will be a regular on the list of party snacks. Here is how the recipe went:

SWEET POTATO CHIP INGREDIENTS

• 1 Kilo of sweet potatoes, boniatos or batatas
• 2 Cups of Coconut Oil
• 1 Tbl of coarse sea salt
• 1 Tsp fresh flat-leaf parsley

SWEET POTATO CHIP DIRECTIONS

1. Pour coconut oil into a large, deep skillet and heat on medium to medium-high heat (the oil should glisten and send up a slight wisp of smoke when properly heated.

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2. While the oil is coming to temperature, peel the potatoes and slice them to 1/8″ thick.
3. Place the slices of potato in the pan until no more will fit without overlapping.

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4. Cook for 4-6 minutes, turn with a set of tongs and cook for another 3-5 minutes until golden brown. For crispier chips, allow them to come to a rich brown color, but be careful not to burn them.

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5. Remove the cooked slices and place on a paper towel to catch the excess oil. Sprinkle with sea salt and parsley and allow to cool.
6. Repeat steps 3–5 until you’ve used all of the potato slices.

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Costa Rica Fish Tacos

Nothing says tropical like fish tacos. With cilantro sauce no doubt. And now my husband touts a great skill of homemade tortillas, so we combined efforts and out came Costa Rican fish tacos. The one thing that we definitely agree on is more more more cilantro. So, in the following recipe, you’ll see that there is no shying away from our favorite herb. You can also check out Frugal Antics, who is also on the cheap food mission with their interpretation of similar homemade corn tortillas.

(Serves 2, but easy to double or triple)

Cilantro Sauce:

1/4 C. Mayonnaise
1/8 C. finely chopped fresh cilantro
1 tsp powdered cayenne pepper
a liberal amount of fresh ground black pepper

Mix ingredients in a small bowl until well blended. Cover and refrigerate until serving.

Citrus Slaw:

2 C. finely sliced green cabbage
2 Tbl coarsely chopped fresh cilantro
1 Tbl honey
1 Tbl olive oil
juice from half a lime

Toss cabbage in a medium-sized bowl with cilantro, honey, olive oil and lime juice just before serving.

Fresh Tortillas:

2 C. Maseca (corn flour)
1 C. Warm water
1 Tsp salt (to taste)

1) Mix all ingredients adding more water or flour as needed until the dough doesn’t stick to your hands. Make a golf-ball sized dough ball and using a tortilla press, flatten into a 7″ corn tortilla and repeat until the dough is all used.

2) Place a dry skillet on medium-low heat and another dry skillet on medium-high heat. Start the tortilla in the medium-low skillet for 1-2 minutes and flip into the medium-high skillet for 1-2 more minutes and briefly flip one more time in the medium-high skillet until fully cooked but not crisp.

Fish:

1 large tilapia filet
1/4 C. soy oil
1/8 C. flour
1 egg
2 Tbl soymilk (or regular)
1/2 breadcrumbs

1) Slice the fresh (thawed) fish filet into 1″ pieces and coat with flour.
2) Break egg and wisk into a wide, shallow bowl. Dip fish pieces into egg and coat with bread crumbs.
3) Heat oil in a skillet on medium-high heat and fry battered fish pieces for 2-3 minutes turning frequently or until cooked through.

Assembly:

1) Spread a spoonful of cilantro sauce onto a corn tortilla
2) Place 3-4 pieces of fish in the center of the tortilla
3) Cover with citrus slaw and enjoy!

Summer Citrus-Cilantro Cabbage Salad

cabbage salad

cabbage salad

In Costa Rica, the salads are mostly made with a base of cabbage as opposed to lettuce. My best guess at the reason why is because cabbage is heartier and a head will stretch farther than a head of lettuce. Another notable difference with salads here is that they rarely use much of a dressing. Mostly just a little oil, lime juice and sometimes a splash of vinegar. This weekend I tried my hand at a Costa Rican typical salad, but with a twist (of course!).

(Serves 4)

SALAD INGREDIENTS:

• ½ head of green cabbage, sliced in very thin strips (much like coleslaw)
• 2 Tbl fresh cilantro, coarsely chopped
• 10-12 snow peas, stems removed, chopped in 1” pieces
• 1-2 green onions, sliced into thin rings (use white and green part)
• 1 large carrot, peeled and sliced at a sharp angle to make oval rings
• 2 Roma tomatoes, thinly sliced into rings

DRESSING INGREDIENTS:

• ½ C. olive oil
• ¼ C. white vinegar
• 2 Tbl. Honey
• 2 Tbl cilantro
• juice from 1 lime
• ½ fresh jalapeño pepper (seeded)
• garlic salt and fresh cracked pepper to taste

DIRECTIONS:

Simply toss all the salad ingredients into a large salad bowl and blend dressing ingredients. Pour dressing over salad mixture.