DOCSLIB.ORG

Casa Del Pollo

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Casa Del Pollo Casa del Pollo Bistec encebollado Half Smoked Chicken Pinto con Pollo Mr Ed. Casado Chifrijo Ceviche Friday & Saturday Sm $7 Lg $11 $10 Ceviche * is a seafood dish typically made from fresh raw sh marinated in citrus juices, such as lemon or lime and avored with bell or chili peppers. Costa Rican Food Rice, beans, tomatoes, onions & pork meat Home Style Cooking Tacos Taco Platter $10.00 Costa Rican food Three delicious grilled tacos served with cabbage, tomatoes, diced onions with Chicken Tacos $7.00 salsa rosada, a thousand island type of dressing used in Costa Rica with asa del Home style cooking Steak Tacos $7.00 Smoked Chicken C rice & beans. Add cheese for $0.50. Smoked Chicken Tacos $9.00 Add smoked chicken for $2.00. Pollo Smoked Pork Tacos $9.00 1/4 Chicken $6.50 Three tacos served with cabbage, 1/2 Chicken $12.00 Famous Orders pico de gallo & salsa rosada, a thousand island 1 Chicken $18.00 type of dressing used in Costa Rica. Add cheese for $0.50. Chicken includes pickled onions & Casado con Pollo $9.00 A plate with rice, beans, pickled onions and carrots with a grilled chicken llet. Gallo de Salchichón* aka Mr. Ed taco (sausage) $8.00 carrots with tortillas. Three grilled kielbasa tacos. Casado con Carne $9.00 A plate with rice, beans, ¼ Smoked Chicken Casado $9.50 pickled onions and carrots with grilled steak llet. ½ Smoked Chicken Casado $15.00 Rice, beans, pickled onions & carrots Casado con Cerdo $10.00 A plate with rice, beans, with tortillas. pickled onions and carrots with smoked pork tender loin llet. Veggie Meals Casado con Salchichón (sausage) aka Mr. Ed Casado $9.00 A plate with rice, beans, pickled onions and carrots with a grilled kielbasa. Veggie Burrito $7.00 Includes rice and beans and Bistec Encebollado $12.00 A plate with rice, beans, tomatoes and onions diced with pickled onions and carrots. cabbage salad, juicy grilled onions and grilled steak llet. Sour cream available upon request. Add cheese for $0.50. Veggie Meal $8.00 Burritos Includes rice and beans and Eat like a Tico Chicken Burrito $8.50 tomatoes and onions diced with pickled onions and carrots. Steak Burrito $8.50 Family Gallo Pinto $8.50 * All Day Costa Rican Smoked Chicken Burrito $9.50 Veggie Tacos $6.00 breakfast mixture of rice and beans served Smoked Pork Burrito $9.50 Three bean tacos served with cabbage, tomatoes and onions with two eggs, tortillas & sour cream. Meal Includes rice, beans, diced and salsa rosada, which is a thousand island type of tomatoes and onions diced. Sour cream $34.00 dressing used commonly in Costa Rica. Rice Platters Pinto con Pollo o Carne $10.00 available upon request. 1 Smoked Chicken, Sour cream available upon request. Add cheese for $0.50 Mixture of rice and beans with pickled onions & carrots Add cheese for $0.50. 4 drinks, family size servings of Arroz con Pollo $9.00 or cabbage salad. Your choice of grilled chicken or steak llet. rice, beans, pico de gallo, Arroz con Carne $9.00 Add Smoke Chicken for $2.00 Breakfast burrito $8.50 escabeche and tortillas. Salads Arroz con Cerdo $9.00 Includes rice, beans, two eggs, sausage, Ceasar Salad $6.00 Arroz Mixto $12.00 Chifrijo $10.00 Rice, beans, tomatoes, onions & pork meat tomatoes and onions diced. Add Chicken for $2.50 Sour cream available upon request. Side Orders Our rice platters come with Pinto con huevo y salchichón $12.00 * Add cheese for $0.50. Chips & Salsa $2.00 Green Salad $5.00 Includes lettuce, tomatoes, carrots and onions. Chopped veggies with your Typical Central-American mixture of rice and beans choice of chicken, steak or pork. served with two eggs and grilled kielbasa. Guacamole & Chips $6.00 Kids Meal Chicken Salad $8.00 Served with a small side salad. Kids Meal $6.50 Side avocado $1.00 Includes lettuce, tomatoes, carrots and onions A smaller version of the casado. with a grilled chopped chicken. A plate with rice & beans with a Frijoles con Queso $5.00 few carrots and your choice of Beans with cheese & chips chicken, steak or sausage. * Consuming raw or Escabeche - Sm $2.00 Lg $4.00 Bean & Cheese Burrito $6.00 Pickled onions & carrots undercooked meats, poultry, seafood, Cheese Quesadilla $5.00 shellsh, or eggs may increase your Chicken Quesadilla $8.00 Steamed rice - Sm $2.00 Lg $4.00 risk of food borne illness. Beans - Sm $2.00 Lg $4.00.
Load more

Recommended publications
  • Anthropozine | April 2015
    Feel free to distribute this PDF Please! You can share this work to your heart’s content because we are CC-BY, the most open Creative Commons license. Send the file to your students, share it on your department listserv, throw up the link on your social networks, and post it on your homepage. If you run off 5-10 copies on your department copier and leave them lying around where students will find them we will know and think you’re cool. You’re thinking about printing it double-sided with a staple right now and we’re all like, “Yeah. Do it.” Then at happy hour we talk about how excellent your taste in books and music is. Welcome to Anthropozine Anthropozine, a venue for undergraduate work of and inspired by anthropology, is a special publication of anthronow.com. Look for us in April, September, and December, in coordination with our print publication, Anthropology Now. This is our first issue! It’s like a collector’s item! We welcome submissions from current and recently graduated college students of any major on topics relevant to anthropology and culture. Our April and September issues will revolve around a specific theme. The December issues will be open topic. September’s theme is the Body. To learn more about how to submit, check our call for submissions on page 5 and visit our website https://anthropozine.wordpress.com/. Special Issue: Food What’s for dinner? An ancient question, with many different answers. In this month’s issue our authors reflect on how their foodways are representative of diverse cultures and how significant life events continue to shape and inform their changing diets.
    [Show full text]
  • 2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN
    2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN Macaroni a la italiana Cream of spinach soup Potatoes a la marinera Chickpea salad Vegetables bits whit jam Beef schnitzel Griddled turkey steak Diced breaded cheese SIN TRADUCCIÓN Spanish omelet Mixed sautéed vegetables Baked potatoes Greek salad Rice with vegetables Ratatouille Fresh fruit Fresh fruit Yoghurt Fresh fruit Fresh fruit Water Water Water Water Bread and water 8 9 10 11 12 Gallo pinto (rice and beans) Tossed broccoli Chicken soup with noodles Sautéed Mediterranean vegetables Cream of zucchini soup Roast chicken Sliced meat in creole sauce Pork tenderloin whit mhrooms gravy Homemade meatballs Chicken ravioli Coleslaw Garden rice Mixed salad Campesino potatoes Pilaf rice Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread Water Water Water Water and 15 16 17 18 19 LEBANON Rice with tomato Potatoes with ribs Lentil stew Tossed carrots with garlic with bacon Chicken parcels Griddled veal fillet French omelet with ham and cheese Griddled turkey steak Chiken whit roasted tomato sauce Grilled zucchini Vegetable stew Mixed salad Rice with corn Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread and Water Water Water Water water 22 23 24 CHINA 25 26 Pasta salad Cream of broccoli soup with croutons Chinese tacos Caprese salad White beans with chorizo Pork chop loin Breaded chicken fillet Three delights noodles Pork stew French omelet with ham Sauteed vegetables Garden salad Bok choy and vegetable salad Fries Mixed salad Yoghurt Fresh fruit Fresh fruit Fresh fruit Fresh fruit Water Water Water Water Bread and water.
    [Show full text]
  • Comidavegana
    COMIDA VEGANA LITTLE STREET SALADS CRAVINGS TACOS ENSALADAS DRESSING: CILANTRO AGAVE VIN- Antojitos STEP 1: AIGRETTE, CREAMY MANGO LIME CHOOSE YOUR TOPPINGS Chopped cilantro TABLESIDE GUACAMOLE GF Authentic Style PAPI’S ENSALADA GF and onion with a garnish of Molcajete filled with avocado, Romaine and cilantro topped with radish, Mexican green onion, white onions, jalapeno, plum radish, avocado, plumb tomato, nopales, and lime tomato, cilantro, garlic, fire salt pepitas, and white onion served and lime mortared tableside with with choice of dressing $7.5 Vegan Gringo Style Shredded a tejolote $12 • Add Beyond meatless beef $5 lettuce, pico de gallo, vegan • Add veggies, $4 VEGAN NACHOS Mozzarella • Add frijoles refritos $2 House-fried corn tortilla chips STEP 2: layered with frijoles refritos, CHOOSE YOUR TORTILLA jalapenos, pico de gallo, vegan Corn, Crunchy Corn, or Flour MAINS mozzarella $9 PRINCIPALES • Add Beyond meatless beef $5 STEP 3: • Add veggies $4 CHOOSE YOUR FILLING ADD REFRITOS OR ARROZ ROJO • Add guacamole $1.5 Vegetarianos Fried chayote, (RICE) $1.5 • Add avocado slices $2 yuca, and nopales $6 CHILAQUILES GF VEGAN ELOTE GF Frijoles Refritos Smashed black House chips tossed with your Epazote-braised corn cobs beans and avocado $5.5 choice of authentic salsa, topped garnished with vegan mozzarella, with vegan mozzarella, white lime, fire salt, and Mexican green Beyond Taco Seasoned Beyond onion, avocado, chiles en vinagre, onions $7 plant-based meatless beef $7 Mexican green onion, $9 *sub vegan mozzarella, no crema • Add
    [Show full text]
  • Classic Fare Catering
    Classic Fare Catering ABC Catering Services 1 Meeting Wrap Up $35.99 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini All Day Delicious $40.99 Miniature Muffins 80-120 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Danish 140-170 Cal each energy up throughout the day. Available for 15 guests or more. Miniature Scones 110-120 Cal each Includes appropriate condiments. Yogurt Parfait cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each Assorted Scones 430-470 Cal each The Energizer Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Donut Holes 45-90 Cal each Assorted Juice 110-170 Cal each Ripe Bananas 110 Cal each Bottled Water 0 Cal each Iced Tea 5 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving AM Perk Up It's a Wrap Granola Bars 190 Cal each Includes choice of salad. Assorted Individual Yogurt Cups 50-150 Cal each Chicken Caesar Wrap 540 Cal each Iced Tea 5 Cal/8 oz. serving Pepper Jack Tuna Wrap 590 Cal each Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
    [Show full text]
  • Starters Shared Items
    Brunch entrees Chilaquiles fried eggs, chile, queso fresco, green onion, crème fraiche 12 Huevos Rancheros salsa roja, beans, cotija, chile relleno, guacamole, cilantro 14 Pozole Verde pork, blue and white corn hominy, red cabbage, radish, avocado 13 with a poached egg 14 Steak and Eggs ribeye grilled over wood, avocado, nopales, onions, beans, salsa boracha 24 Shared items Heirloom Blue Corn Pancakes fresas con crema, Pickled Vegetables and jalapenos 4 banana, lemon zest, Mexican chocolate dust 12 with eggs 14 Wood Grilled Salsa served with all you can eat Lengua Hash potato, poached egg, poblano, “el Nopalito “ chips 4 hollandaise, salsa verde 15 Made to Order Guacamole (Add Uni +3) Pork Huarache fried eggs, roasted tomatillo salsa, served with all you can eat “el Nopalito” chips 12 lime crema, cotija, radish, lettuce, cilantro 14 Totopos blue corn chips, spicy tomato arbol salsa, Tres Leches French Toast with cajeta 12 with eggs 14 queso fresco, green onion, crema 7 (Add Carne +3) Short rib Hash potato, poached egg, mushroom, Grilled Blue Corn Quesadilla requeson, rajas, tomato, hollandaise 15 kale 12 (Add Chicken or Carne +3) Heirloom Blue Corn Biscuits house made chorizo gravy and eggs 13 Grilled Blue Corn Sweet Potato Quesadilla jack cheese, arugula, salsa arbol, pickled onions 13 Breakfast Tacos (2) potato chorizo (no pork) (Add Chicken or Carne +3) jack cheese, avocado, fried egg, pico de gallo 12 Grilled Blue Corn Shrimp Quesadilla chipotle crema, Milanesa Sandwich A thin breaded beef steak with bell peppers, red onions, celery, jack cheese, cabbage 16 layers of avocado, chipotle mayo, lettuce, cotija, jack cheese and Mexican crema.
    [Show full text]
  • Rethinking Beans and Rice.Docx
    ReThinking Beans and Rice By Angi Schneider, Carol J. Alexander, Andrea Fabry, Tessa Zundel, Krystyna Thomas, Stephanie Stevens and Rebecca Shirk All contents copyright ©2014 Angi Schneider All rights reserved. This ebook is a collaborative effort by the authors to help those who are unemployed or underemployed. It is offered as a bonus to those who purchase Hope - Thriving While Unemployed during the first two weeks of its release date. Please do not distribute or copy this ebook without the expressed written consent of Angi Schneider. If in PDF form, it may be stored on your computer. This publication may be printed for personal use only. Disclaimer The information in this book is based on the authors’ opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of the information contained herein. Introduction This ebooklet is a collaborative effort on the part of SchneiderPeeps, Spring Mountain Living, The Homestead Lady, Everything Home With Carol, It Takes Time, MomPrepares and Letters From Sunnybrook. Our hope is that this ebooklet will help you spend less money on groceries without compromising nutrition. You do not have to eat cheap processed food just to stay within your budget. All of the contributors have blogs full of fun, frugal and (mostly) nutritious recipes. Please feel free to visit each blog linked above. Sometimes beans and rice (or rice and beans) get a bad rap. However, beans and rice can be a great way to stretch your grocery dollars. And, contrary to popular belief, the meals don’t have to be boring.
    [Show full text]
  • Hot Meals Menu
    WEDNESDAY FEBRUARY 24TH Hot Meals BREAKFAST MONDAY FEBRUARY 22ND TUESDAY FEBRUARY 23RD SAUSAGE, CHEESE AND EGG BAGEL, Menu BREAKFAST BREAKFAST MELTED CHEESE, POTATO WEDGES SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS, BACON AND OR VEGETARIAN: All hot meals are prepared SOURDOUGH BREAD, BACON, EGGS, SAUSAGE, PANCAKES, BREAKFAST SAUSAGE, CHEESE AND EGG BAGEL, at Islands Café and Served CHEESE, SERVED WITH TATER TOTS POTATOES MELTED CHEESE, POTATO WEDGES OR VEGETARIAN: OR VEGETARIAN: LUNCH at Freudian Sip in the SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS AND EXTRA NEW ORLEANS PASTA, PENNE PASTA, Library SOURDOUGH BREAD, BACON, EGGS, PANCAKES, BREAKFAST POTATOES BLACKENED CHICKEN, CAJUN CHEESE, SERVED WITH TATER TOTS LUNCH SAUSAGE, BELL PEPPERS, TOMATOES, LUNCH TURKEY, SWISS AND BACON MELT, Hot meals times: ONIONS AND MUSHROOMS, CREOLE ORANGE CHICKEN, STEAMED RICE TOASTED CIABATTA BREAD, GARLIC Monday – Friday: CREAM SAUCE AND SESAME SCENTED VEGETABLES AIOLI, ONIONS AND TOMATOES breakfast: 7am‐9:30am OR VEGETARIAN: OR VEGETARIAN: OR VEGETARIAN: lunch: 11am‐1:30pm NEW ORLEANS PASTA, PENNE PASTA, ORANGE TOFU, STEAMED RICE AND GRILLED VEGETABLE PESTO MELT, dinner: 5pm‐8pm ROASTED SQUASH, BELL PEPPERS, SESAME SCENTED VEGETABLES TOASTED CIABATTA BREAD, GARLIC Saturday & Sunday: TOMATOES, ONIONS AND lunch/brunch: 10am‐2pm DINNER AIOLI, ONIONS AND TOMATOES MUSHROOMS, CREOLE CREAM SAUCE CHICKEN CAPRESE, BREADED DINNER dinner: 4pm‐8pm CHICKEN, LAYERED WITH TOMATOES, TACO TUESDAY, CHICKEN PASTOR, Retail prices: DINNER FRESH MOZZARELLA AND A TOMATO
    [Show full text]
  • Botanas (Appetizers)
    Salsa Macha GF Botanas (Appetizers) chile de arbol and garlic roasted to a nutty, spicy, crumbly salsa, served with queso Cochinita Pibil GF fresco, avocado and mini tortillas (spice up any entrée!) marinated pork in an achiote recipe, slowly roasted until tender, served wrapped in Shrimp Jalapeño Poppers three lightly seared mini tortillas, topped with seasoned marinated onions and mexican three tiger prawn shrimp stuffed with a hint of our house blend cheese, wrapped in crema 9 bacon, grilled jalapeño fried in beer batter, served with our chipotle cream sauce 15 Quesadilla Mini Empanaditas GF flour or corn masa tortillas with melted house blend oaxaca cheese, served with melted house blend oaxaca cheese with a jalapeño slice, or shrimp and chorizo topped guacamole, pico de gallo and sour cream 11 with crema and queso cotija, three empanaditas 9, six empanaditas 18 Add Shredded Chicken, Shredded Beef, Grilled Chicken, Carnitas, Chicken Tinga, Carne Asada, Sautéed Veggies or Shrimp 2 Guacamole GF avocado, tomatoes, onions, cilantro, jalapeños and fresh limes, topped with queso Quesadilla de Chipotle GF fresco and crispy tortillas 11 / 18 fresh corn masa with chipotle, filled with melted house blend oaxaca cheese, stuffed Add Shrimp or Crab Seared in Abuelo Spicy Sauce 2 with choice of sautéed veggies or black beans, served with pico de gallo, guacamole and sour cream 10 Queso Fundido GF Sopas y Ensaladas mexican blend of traditional oaxaca cheese melted in a cast iron pan, served with Sopa de Fideo choice of flour or corn mini tortillas
    [Show full text]
  • Beans + Rice = a Complete Protein for Global Nutrition
    HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity.
    [Show full text]
  • Download PDF Menu
    Appetizers Sombrero® “Mexican Pizza”, crisp 6” flour tortilla topped with black or pinto beans, sour cream, guacamole, jack and cheddar cheese and fresh Pico de Gallo - 5.30 Nachos Fresh corn chips topped with black or pinto beans, guacamole, sour cream, melted jack and cheddar cheese and fresh Pico de Gallo - 7.59 Add chicken - 2.60 or steak - 2.90 Jalapeño Poppers Jalapeños stuffed with cheddar cheese, served on a bed of lettuce with sour cream - 5.75 Salads Tostada A crisp flour tortilla shell filled with mixed greens, black or pinto beans, guacamole, sour cream, jack cheese, fresh Pico de Gallo salsa - 7.59 Add chicken - 2.60 or steak - 2.90 Grilled Chicken Caesar Salad Romaine lettuce, charbroiled chicken, fresh avocado, Romano cheese and savory flavored croutons, served with creamy caesar dressing - 7.99 Cactus Salada Romaine lettuce, charbroiled chicken, steak, fresh Pico de Gallo and our own salad dressing, all tossed to order topped with crushed corn chips and shaved Romano cheese chicken - 8.55 steak - 8.85 Enjoy Any Burrito In A Bowl In Burrito Any Enjoy Tacos Asada Charbroiled steak in a soft corn tortilla with chopped onions and cilantro, served with hot or mild salsa - 2.99 Fish Fresh fish lightly breaded, fresh Pico de Gallo topped with shredded cabbage, along with our own tangy dressing with a squeeze of lime - 2.99 Pollo Charbroiled chicken in a soft corn tortilla with chopped onions and cilantro, served with hot or mild salsa - 2.99 Green Cactus Shrimp Charbroiled shrimp in a soft tortilla with chopped onions and cilantro,
    [Show full text]
  • The Choice to Serve
    SATURDAY • MAY 29, 2004 Including Carroll Gardens-Cobble Hill Paper, Downtown News, DUMBO Paper and Fort Greene-Clinton Hill Paper Brooklyn’s REAL newspapers Published every Saturday by Brooklyn Paper Publications Inc, 55 Washington Street, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2004 Brooklyn Paper Publications • 18 pages including GO BROOKLYN • Vol. 27, No. 21 BWN • Saturday, May 29, 2004 • FREE ON THE HOOK City: We wasted 1/2-million on pier study NOT JUST NETS THE NEW BROOKLYN By Deborah Kolben and Neil Sloane The Brooklyn Papers City officials shocked waterfront activists this week, announcing that a nearly half-million-dollar, taxpayer- funded plan for the future of Piers 6-12 — completed just last month — was “outdated.” The study, for which the city Economic Development Cor- poration and the Port Authority of New York and New Jersey jointly paid a consulting firm more than $400,000, was originally scheduled for com- pletion in January. Last week, after months of stonewalling, EDC officials acknowledged 3-year / Tom Callan / Tom that the study had been com- pleted, but said it would not release it to the public. On Monday, confronted dock with The Brooklyn Papers’ exclusive report on their agency’s refusal to release The Brooklyn Papers File The Brooklyn the pier study — and with a deal An aerial view of the piers along Columbia Street. Despite an expensive study funded by taxpayers, the future of the piers remains uncertain. Freedom of Information re- quest pending — an EDC of- Sources say ficial said the agency would release the analysis, but then Catucci stays called it all but worthless.
    [Show full text]
  • Full of Beans Recipe Pack.Indd
    y 1 y 2 3 da da ay BREAKFAST: BREAKFAST: d BREAKFAST: Banana and Yoghurt Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: LUNCH: Bean Biryani Chilli Sin Carne Bean Biryani DINNER: DINNER: DINNER: Chilli Sin Carne Bean, Courgette and Chilli Sin Carne & Flatbreads Potato Bake 5 y 4 y da da BREAKFAST: BREAKFAST: Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: Mexican Beans and Rice Bean Burgers DINNER: DINNER: Bean Burgers & Mexican Beans Potato Wedges & Rice PACKED WITH PROTEIN AND FIBRE, THESE RECIPES WILL MAKE SURE YOU’RE FULL OF BEANS FOR THE FULL 5 DAYS! oil 3 potatoes rice garlic 10p 30p yOU NEED TO BUY: 500g - 34p 4 cloves - 10p flour 10p 2 courgettes 15p kidney beans 2 tins - 42P mixed beans salt 5p 2 tin - 44P tinned 5 yoghurts tomatoes 39p 31p chilli flakes 5p 5 bananas 3 onions mixed spices 5 carrots 22p 58p 30P 25P total = 4.85 bean biryani (2 servings) mixed spices SUNFLOWER/ 1 TBSP 1. heat oil in sauce pan and OLIVE OIL sling in frozen veg and garlic. 1 TBSP COOKED RICE 2. stir on and off, until the kidney beans 100G vegetables are almost 1 TIN defrosted. add spices and stir. 3. drain the beans. add the cooked rice and beans to the saucepan, along with a bit of water if it needs it. 250G FROZEN 4. heat on a high heat for 2 garlic MIXED VEGETABLES minutes, then simmer for 2 CLOVES another 5. add a splash of (MINCED) water if it looks too dry. 5. taste and season.
    [Show full text]