Name: Spicy Vietnamese Slaw + Extreme Compassion
Yield: 6-8 people
Ingredients: 1-5 thai bird chilies ((5 is super hot!)); 2 cloves garlic (, chopped); 2 tsp sugar; 3 Tbsp fish sauce; 6 Tbsp rice vinegar (- OR -); lime juice ((or half of each)); 1 small green cabbage (, quartered, cored, and shredded); 1/2 pound carrot (, shredded); 1 bunch mint ((leaves), chopped); 1/2 bunch fresh cilantro (- OR - ); rau răm (, chopped); 1/2 bunch basil (- OR - ); thai basil (, chopped); salt (—up to 2 tsp); 6 oz peanuts (, lightly cracked)

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If your part of the world was a burger, this would be it. (AMERICAS EDITION)

Photos of children by Tabea Huth, Rod Waddington , Christopher Michel.

In honor of father’s day, and in consideration of the fact that I hardly ever make burgers despite my husband’s passion for them… I give you the world in a dozen burgers – a three part series to be presented throughout the month of June.

First up? Europe and the Americas.

Next week stay tuned for PART 2 several African burgers (I’m SO excited about these ones).

Finally, we’ll complete our world tour with PART 3… burgers inspired by parts of Asia and Oceania… yum and yum.

1. The Caribbean | Jerk Chicken Burger

Good Caribbean cooking goes hand in hand with scotch bonnet peppers (a.k.a. Habeneros… a.k.a. a little heat mon). For this burger I took inspiration from the Jerk Seasoning we enjoyed when we cooked Jamaica. This muddy green blend contains enough habenero to make a firefighter sweat, tempered with mild bell pepper, green onion, garlic, ginger, a garden of herbs (think thyme, basil, and parsley), plus a host of spices (say ‘yow‘ to allspice, cinnamon, nutmeg, and black pepper). There’s even a splash of soy sauce and OJ. Thanks to this fierce blend, our Jerk Chicken Burger POPS with flavor.

Intimidated?

Don’t be. Jerk seasoning makes an epic chicken burger. Plus, once you’ve mixed up a blender of the Jerk Seasoning, you can use any leftovers for a week or two afterwards as a marinade (it’s particularly great on chicken, fish, and pork).

How to make the Jerk Burger:

For mild/medium heat, add 2 tablespoons Jerk Seasoning to 1 pound ground chicken along with 2 tablespoons of breadcrumbs to help bind the mix. For a spicier burger, add more habeneros to your jerk seasoning. Shape into patties with moist hands (this will prevent sticking) and grill over medium heat until done. Top with grilled orange peppers (because they look like habeneros!) and sliced green onion.
Makes 3-4.

Sunset on the sea at Seven Mile Beach, Negril, Jamaica. Photo by Chaoleonard.

2. The South American | Carne Asada Burger

In South America you’ll find three things just about everywhere you go: tomato, avocado, and Carne Asada – that spiced, grilled steak served in strips with tortilla and a host of summer-fresh toppings.

Just look at this beautiful selection!!

Any of these would be great on your Carne Asada Burger – even the extra squeeze of lime!

To recreate classic Carne Asada flavor, I mixed ground beef with a tangy blend of lime juice, garlic, oregano, and ground black pepper. For our toppings, I chose fresh sliced tomato and avocado – a nod to the incredibly beautiful Bolivian salad we once made on our around the world cooking adventure.

How to make the Carne Asada Burger:

Start with 1 pound ground beef. Add 1 tablespoon garlic powder, 1 teaspoon oregano, the juice of a lime, 1 teaspoon salt, and a half teaspoon pepper. Shape into patties. If the mixture is too wet, add a tablespoon of breadcrumbs to bind it together. Grill over medium heat until done. Top with tomato and buttery avocado slices. Makes 3-4.

The mountainous scenery of Chile’s Chajnantor Plateau, with snow and ice scattered over the barren terrain. Photo by the ALMA.

3. The European | Swedish Meatball Burger

While it’s nearly impossible to narrow down all of Europe to one burger, I let intuition – and my heart – be my guide. You see, I adore Swedish Meatballs the way Doctor Who loves fish fingers and vanilla custard. There’s just no explaining it.

But unlike the Doctor’s favorite dish, there’s actually an entire country that agrees with me about Swedish Meatballs.

Why?

They’re tender from a good dose of cream, bursting with flavor thanks to two cuts of meat – beef and pork. Then there’s the moist grating of onion and a requisite hint of nutmeg. The kicker is a tart spoonful (or three!) of lingonberry jam. The jam cuts the meat’s richness with sparkle – just like cranberry sauce helps roast turkey.

With a few precautions, Swedish Meatballs are easy enough to turn into burgers – read on for our tips.

How to make a Swedish Meatball Burger:

Simply mix together our Swedish Meatball Recipe. Take care to squeeze the grated onion dry before adding it so the burgers aren’t too moist. Shape into patties and grill over medium until done (at least 7 minutes on the first side if thick). Trust me – they won’t dry out (the cream gives them a tendency to fall apart if turned too soon). The impossibly tender burger makes a delectable showstopper, especially when topped with lingonberry jam. Done and done! Makes 6-8.

Sånfjällets National park in Härjedalen, Sweden. Photo by “CC-BY-SA-3.0” Jonny Hansson.

4. The Central American | Jicama Slaw Burger

The flavors of Central America are fresh and bright. For an easy global fix: top a standard burger with a Jicama and Chayote Slaw like the kind we enjoyed for Honduras (pictured above). Your mouth will be bursting with fresh lime juice and orange segments. Ah-mazing. Want an even simpler idea from Central America? Think Mexican: try several spoonfuls of homemade guacamole on the bun. Delicioso.

The North American | Bison Bacon Burger

There’s nothing more American than the great Bison. Why not combine the health benefits of this lean ground meat with one of America’s favorite unhealthy courses (that’s right, courses) – bacon!? It might seem like an oxymoron, but the flavors complement each other and… hello… they’re easy, peasy.

P.S. If you like bacon, you need to check out Hungary’s ingenious bacon on a stick campfire treat.

Eastern Europe | The Balkan Burger

Yum and yum! Balkan burgers are made with beef, pork, lamb, paprika, and more. Delish! Arguably, however, the best part about the Balkan Burger is the avjar seasoning that goes on top – a lovely roasted red pepper spread that I could eat by the spoonful!

What do you think? Did I get your part of the world right? What would you do differently? Stay tuned for the next installment of the series: African burgers, and then Asian Burgers!

xxoo Sasha

Spicy Vietnamese Slaw + Extreme Compassion

Extreme Compassion

Stopping to move a wandering worm off the sidewalk. Helping a baby bird that fell out of it’s nest. Not walking by with indifference. This sort of extreme compassion is a thing that some of us – with our busy, distracted lives – strive for imperfectly. But there are others – startlingly kind souls – who live and breathe extreme compassion.

Last week I went to the tailor – a big deal for me since I know how to sew. But I have a dress – a dress with lace, three layers, and a hidden zipper. I love this dress but it needs to be 2 sizes smaller. This project is totally out of my league.

Downtown Tulsa, Photo by jordanmac101.

Wendy’s tiny, crowded shop is located in a remote basement shop of an art deco building in downtown Tulsa. Little Ava and I circled the whole property 5 times before we phoned Wendy, defeated. Two minutes later she appeared: a bespectacled Vietnamese woman in cherry lipstick. As she led us down to the basement she crooned “So pretty” in a thick accent every time she looked at my daughter.

Wendy’s shop was more closet than office. Clothes hung around us thickly, torn slips of paper pinned to each shoulder, indicating the owner’s name and number. She was efficient, though, clucking as she tucked my dress in a few spots and pinned it. It’d be ready in a week, she asserted.

Hope in all creatures

That’s when I heard the cheeping. I looked through a doorway, towards the back of her shop. A robin was perched on the back of a sewing chair. Ava grinned and I chuckled.

“You want to see another?” Wendy asked.

Ava and I nodded hastily in agreement.

As she shuffled to the back of her shop she continued: “I see them. I stop, sew them when I can.”

She reappeared with a basket covered with another, smaller basket. She lifted this last to reveal a raggety white bird – perhaps a dove – with dozens of red threads sticking up from the top of its head. It let out several frail, excitable chirps.

“This bird – I find on road. A car hit – was bleeding, everywhere blood. The head was open. I could see the brains. Both wings broken. I take it, I see it still move. I sew it. Sew the brains in. Sew the wings, then bind so they can heal.”

“How long has it been since you found him?” I asked, wondering if it could possibly survive.

She picked the bird up tenderly. It flapped its wings perfectly, revealing the red stitches that had made such movement possible. “Three weeks. Doing much better now. Will be okay.”

I ask her how she knows how to do this (and by “this” I mean bird brain surgery). She tells me she learned in her village back in Vietnam, at her father’s side. She’s stitched up many birds like this. She always stops – she sees hope in all creatures.

Ooof. Talk about extreme compassion!

I took a couple of pictures because I thought – surely – no one would believe me if I didn’t have photographic evidence of Wendy’s handiwork (a closeup of the bird can be found on my Instagram @GlobalTable). Long after I left the shop I thought about her gracious good deeds. I found them at once tender and almost reckless. She had no fear of disease, of getting her hands dirty, of making the situation worse than better. She only cared about helping those birds get better.

Simply amazing.

A Spicy Vietnamese Slaw

Today, in honor of Wendy’s extreme compassion, I offer up this Spicy Vietnamese slaw – but without the sliced chicken that is so commonly served on top. Little Ava will also be pleased because – some time ago – she asked me “Mama, is chicken chicken?” and when the answer came back yes, she put down her fork and hasn’t touched it since. Who knows what she’ll chose in the future, but right now we’re mostly a chicken-free household.

Don’t be shy with the herbs – the more the better. They’ll carry you through summer with a smile.

The lesson in all this? Next time you think about passing through life indifferent, reconsider.

Serves 6-8

Ingredients:

For the dressing:

1-5 Thai bird chilies (5 is super hot!)
2 cloves garlic, chopped
2 teaspoons sugar
3 tablespoons fish sauce
6 tablespoons rice vinegar, or lime juice, or half of each

For the salad:

1 small green cabbage, quartered, cored, and shredded
1/2 pound of shredded carrots
1 bunch mint leaves, chopped
1/2 bunch cilantro or rau răm, chopped
1/2 bunch basil or Thai basil, chopped
salt – up to 2 teaspoons to make the flavors pop

Garnish:

6 ounces peanuts, lightly cracked

Method:

First, prepare the dressing. I like to use a mortar and pestle to grind the peppers and garlic with the sugar. Then I add the remaining ingredients and adjust the flavors to taste. Alternatively, you could just slice the peppers in tiny rings and crush the garlic.

TIP: Five chili peppers makes a really spicy salad even though it mellows a touch after an hour or so. For mild, use just one.

Next, slice up the cabbage and carrots and toss in the largest bowl you have, along with all the herbs you can manage. I used a full bunch of mint and bit less of the rest… and still think it could have taken more. Add as much dressing as you’d like along with 1-2 teaspoons of salt.

TIP: Instead of slicing the herbs, tear them. This bruises the leaves, giving more flavor to the salad. It also makes for larger pieces which gives a nice, salady mouthfeel. The salad will keep in good shape for about an hour (The next day leftovers will be soft, but fine enough for a quick, easy lunch. The heat will have mellowed somewhat, too).

Toss with lightly crushed peanuts right before serving. Aside from lovely crunch, they also give the salad a bit of much needed richness (since the dressing has no fat).

Enjoy with chopsticks, a tall glass of water, and extreme compassion in your heart…

…perhaps with a portrait of beautiful Vietnam in your mind’s eye…

Ha Long Bay on a sunny day. Photo by Disdero.

What examples of extreme compassion have you experienced or witnessed in your life? I’d love to hear your stories… after all, compassion is contagious!

xxoo
Sasha

Spicy Vietnamese Slaw + Extreme Compassion

The salad is a simple affair, really – commonly served on the side of many Vietnamese meals: cabbage and carrots tossed with fresh herbs, crushed peanuts, and a Nước mắm pha-style dressing. It’s at once spicy and fresh. Bold, yet healthy. Don’t be shy with the herbs – the more the better. They’ll carry you through summer with a smile. The lesson in all this? Next time you think about passing through life indifferent, reconsider.

Servings

6-8 people

Servings

6-8 people

Spicy Vietnamese Slaw + Extreme Compassion

Servings

6-8 people

Servings

6-8 people

Ingredients

For the dressing

1-5 thai bird chilies (5 is super hot!)
2 cloves garlic , chopped
2 tsp sugar
3 Tbsp fish sauce
6 Tbsp rice vinegar - OR -
lime juice (or half of each)

For the salad

1 small green cabbage , quartered, cored, and shredded
1/2 pound carrots , shredded
1 bunch mint (leaves), chopped
1/2 bunch fresh cilantro - OR -
rau răm , chopped
1/2 bunch basil - OR -
thai basil , chopped
salt —up to 2 tsp

Garnish

6 oz peanuts , lightly cracked

Servings: people

Units:

Instructions

First, prepare the dressing. I like to use a mortar and pestle to grind the peppers and garlic with the sugar. Then I add the remaining ingredients and adjust the flavors to taste. Alternatively, you could just slice the peppers in tiny rings and crush the garlic. TIP: Five chili peppers makes a really spicy salad even though it mellows a touch after an hour or so. For mild, use just one.
Next, slice up the cabbage and carrots and toss in the largest bowl you have, along with all the herbs you can manage. I used a full bunch of mint and bit less of the rest… and still think it could have taken more. Add as much dressing as you’d like along with 1-2 teaspoons of salt.
TIP: Instead of slicing the herbs, tear them. This bruises the leaves, giving more flavor to the salad. It also makes for larger pieces which gives a nice, salady mouthfeel. The salad will keep in good shape for about an hour (The next day leftovers will be soft, but fine enough for a quick, easy lunch. The heat will have mellowed somewhat, too).
Toss with lightly crushed peanuts right before serving. Aside from lovely crunch, they also give the salad a bit of much needed richness (since the dressing has no fat).
Enjoy with chopsticks, a tall glass of water, and extreme compassion in your heart…

21 of the World’s Best Grilled Eats

Have you fired up the grill yet? In honor of Memorial Day and the start of this year’s heat wave, here are some of the best grilled foods from our family’s around the world cooking adventure, including several vegan and vegetarian dishes. For more than 600 other recipes from every country in the world, check out my Countries I’ve cooked page.

P.S. The recipes below may be enjoyed in multiple countries, but the countries identified below indicate at what point in our adventure we sampled the dishes.

1. Carne Asada | PARAGUAY (Recipe)

Oh man. Steak marinated in garlic, oregano, fresh lime juice, and black pepper? Then sliced and served in a tortilla with avocado, tomato, cheese, and more? Yes, and yes!

2. Barbecue Ribs | USA (Recipe)

These ribs are fall-off-the-bone good and blasted with paprika, brown sugar, chili powder, cumin, oregano, garlic, cayenne pepper, and cracked peppercorns. After a low, slow grillin’, they’re brushed with a lick of sweet barbecue sauce at the end. Need I say more?

3. Beef Suya | NIGERIA (Recipe)

If ever there was a recipe that surprised me with it’s utter deliciousness, it was these kabobs. They’re loaded with fresh ginger, garlic, peanuts, and bouillon cubes (yes, you heard me right – maggi cubes are a very typical sub-Saharan seasoning). Anyone who has tried them has fallen in love.

4. Grilled Sweet Potato & Bacon Salad | Kumara | NEW ZEALAND (Recipe)

Need an easy, but impressive side dish? Try grilling fat slices of white and orange sweet potatoes (called Kumara in New Zealand), then tossing the lot with bacon and green onion. Happy, happy.

5. Grilled Island Fries | NAURU (Recipe)

Nauru is teeny tiny – the road around the island nation is only about 11 miles long. Which is just right to walk off this incredible vegan side dish inspired by their love of fries and grilling. Grilled fries. I mean, come on!

6. Bushmeat Skewers (a.k.a. Alligator) | NAMIBIA (Recipe)

Alligator becomes tender and zesty with homemade piri piri marinade (piri piri is a lemon and hot pepper sauce that can be used on any grilled meats, but is particularly good with chicken)

7. Coupe Coupe (Hickory Smoked Flank Steak) | GABON (Recipe)

Head to Gabon and you’ll surely bite into some smoked meats on the street served in a toasted baguette. This recipe (which my husband still asks for on a regular basis) includes the requisite bouillon cube of sub-Saharan cooking as well as a nice pop of cayenne and other seasonings. Great with some grilled poblanos as seen here.

8. Balkan Burger | MONTENEGRO | (Recipe)

These burgers are extra juicy thanks to grated onion and garlic. A kick of paprika rounds out the tantalizing mixture of ground beef, sausage, and lamb. Served with pepper sauce, ajvar, there’s no need for ketchup.

9. Muhammara (Char-grilled Red Pepper Dip) | IRAQ (Recipe)

This vegan dish will go into regular rotation once you try it. The grilled peppers are blended with pomegranate syrup, cumin, olive oil, garlic, and walnuts. This recipe makes me incredibly happy, especially on a warm summer day with bits of pita bread.

10. Grilled Whole Wheat Pita Bread | IRAQ (Recipe)

Speaking of pita bread… you can grill it, too. Making the pockets puff is a great challenge (and vegan, too).

11. Kabab Koobideh IRAN | (Recipe)

Ground beef or lamb on a sword, served with pomegranate syrup. The seasonings? Turmeric and the lemony kick of sumac. Seriously.

12. Beef Sate | INDONESIA (Recipe)

The longer this beef marinates, the happier you will be. SO incredible. Think garlic, ginger, kecap manis, peanut oil, coriander, and red chili peppers (the food, not the band). Yum.

13. Grilled Rosemary Lemon Lamb | GREECE (Recipe)

What’s not to love about rosemary, lemon, oregano, and tender morsels of grilled lamb? Greece is so smart!

14. Whole Stuffed Trout | ANDORRA (Recipe)

This was the first time I grilled a whole trout. The fish comes out much more tender and flavorful this way – a fun method to try!

15. Garlic Butter Tuna Steaks | EAST TIMOR (Recipe)

The most lovely tuna steaks I’ve ever had the privilege of tasting… and there’s almost nothing to the recipe. It was inspired by fishermen in East Timor who grill whole Tuna this way (as retold to me by Karen Coates of Rambling Spoon).

16. Jerk Chicken | JAMAICA (Recipe)

Spicy, spicy, spicy. There’s heat thanks to habenero peppers, yes, but also complexity to this grilled chicken thanks to allspice, orange juice, soy sauce, bell peppers, garlic, ginger, thyme, basil, and more. Sound like a lot of ingredients? Trust me, it’s worth it.

17. Butter-Grilled Poblanos | BHUTAN (Recipe)

Just exactly what it sounds like. And, yes. I’ll have two, please.

18. Coconut Grilled Corn | CAMBODIA (Recipe)

Oh man, oh man, oh man. This vegan side dish is simple, but it’s also my favorite way to finish off that can of coconut milk lurking in the refrigerator. Try adding some palm sugar (or brown sugar) to the mix for a sweet variation.

19. Lyulya Kabob | AZERBAIJAN (Recipe)

Ground lamb with cumin, grated onion and garlic, mint, parsley, and hot pepper. Ah-mazing.

20. Grilled Mexican “Pizza” | Tlayuda | MEXICO (Recipe)

Nothing like this enormous corn tortilla topped with seasoned black beans, browned chorizo sausage, and a whole garden of tomatoes, lettuce, avocado, and jalepenos. Oh, but don’t forget the queso fresco. I would eat an entire one of these if left to my own devices.

21. Syrian Lamb kebabs with Sour Cherries | SYRIA (Recipe)

Try sour bursts of cherries with ground lamb balls (think homemade baharat, cumin, coriander, and cinnamon). Delish, especially with a spoonful of yogurt and a few bits of that homemade pita bread. Smiles all around!

I want to personally thank each of these countries for their delicious food. Because of their recipe ideas my grill has become a very real way to stovetop travel and to share a love of the world with my family.

What in the world is on your grill?

xxoo Sasha

18 Meaningful DIY Gifts for as little as $1.22 each for teachers, friends, & more!

What do you see when you look at several boxes of tea? I see opportuni-tea. I’m so, so sorry! But it’s true: with just six boxes of tea, I can create a world of flavor for up to 18 people (some boxes only hold 16 bags) for hardly any money. It’s so easy I almost feel guilty for making a step-by-step post about it.

A little background first.

There’s no end to the occasions that require thoughtful gifts. But it’s hard to find thoughtful gifts that are affordable. While these gifts would be great for Valentine’s Day, Office Christmas gifts, or party favors… School is almost over so we’re doing them as a teacher’s thank you. Ava will give one to each of her four teachers, as well as the preschool director. She’s had an amazing time these last few years, and we wanted to put care into thanking them. We accompanied the gifts with a little Q&A about Ava’s favorite memories and messages she wanted to pass on to make it even more personal. I chose boxes of individually wrapped tea bags – this is very important. No one wants a random floating bag of tea. Who knows where that thing has been. Packaging is everything! Numi Organic Tea has a fantastic assortment for whatever theme you want to go with. Here are the flavors I chose to go with my “You mean the world to me” theme:

Chocolate Pu-erh, from China
Dry Desert Lime, from the Middle East
Aged Earl Grey with Bergamont, from India, but inspired by European tea parties
White Rose, from Southeast Asia
Mate Lemon, from South America
Rooibos, from South Africa

Look how pretty! I put them in a petal card, affixed with a tiny glue dot so they wouldn’t wiggle around. Then I shut the card and used hot glue to affix one of my “You mean the World to me” labels to hold it shut (I was out of card stock, so I simply printed it on regular computer paper and glued it to a sheet of yellow construction paper to reinforce the label and add a pop of color. The end result is as cute as cute can be… and will surely warm your loved ones hearts.

You can do this one of two ways:

a) Make 18 meaningful gifts that cost $2.44-$3.19 each

SUPPLIES:

18 6.25″ x 6.25″ Petal Cards (You can make these yourself with card stock for pennies, or pick them up at an office supply store on online, where you can get 25 for $18 – which works out to $0.75 each)
1 printable “You mean the world to me” PDF Instant Download ($0.99)
Glue dots (on hand)
Hot glue (on hand)
6 boxes of tea from different parts of the world ($6.99/box)

b) Make 18 meaningful gifts that cost $1.22- $1.97 each

(For this one, simply use three tea bags per gift and use the “empty space” in the card to write a loving message… or use a smaller petal card and save even more money.)

SUPPLIES:

18 6.25″ x 6.25″ Petal Cards (You can make these yourself with card stock for pennies, or pick them up at an office supply store on online, where you can get 25 for $18 – which works out to $0.75 each)
1 printable “You mean the world to me” PDF Instant Download ($0.99)
Glue dots (on hand)
Hot glue (on hand)
3 boxes of tea from different parts of the world ($6.99/box)

That’s it!

How do you show appreciation to the teachers and special people in your lives?

A thoughtful token like this can be just the thing!

Filipino Garlic-Fried Rice | Panlasang Pinoy

A Labor of Love

I have a garden. It’s small – an L-shaped raised bed built with heavy stones. In it I have a few tomato plants, basil, thyme, parsley, chives, and lemongrass. There’s also an abundance of mums; they come back every year and explode with burgundy, gold, and white in the autumn. Just next to the wall is my terracotta strawberry planter, perched atop a pedestal of chubby cherubs.

It’s about as idyllic as my corner of the world gets.

From my Instagram account, GlobalTable

This is the first year I’ve really been able to dote over my plants. I recently handed in the last edits of my memoir, so time – for a little while, at least – is mine again (I even used old drafts of my memoir as weed guard). But paying attention comes with a certain degree of… noticing.

How ants cluster and teem along the stone wall whenever I water the plants.

How on hot days, even before a leaf begins to wilt, it’s shiny luster goes dull.

How my cat likes to sleep in the cool dirt next to the tomatoes. And how the plant eventually grows bushy enough that he must retreat to the cement slab under my car, instead.

From my Instagram account, GlobalTable

With noticing comes awareness, and with awareness comes concern; inevitably, tending over my garden during this growing season has become an exercise in fretting.

I fret about odd fruit shapes, like the pinched one above (will it be delicious?). Or about soil acidity (does it matter?).

Most recently, we had to cover the strawberry planter with netting to keep squirrels away from the blushing fruit. Keith actually caught squirrel on its hind legs tearing a three-inch opening into our netting so it could eat the ripe berries.

Though he should be commended for his industrious, dedicated spirit, the squirrel did not get his strawberry.

But tomorrow is a new opportunity to enjoy the fruits of our labor. The questions remains: will it be us, or the squirrel who takes the first bite?

Meanwhile, in the Philippines…

The good people of the Philippines understand the importance of the harvest – this precarious labor of love that ultimately flourishes and nourishes or succumbs to the weather and peckish animals alike. There are multiple harvest festivals throughout the growing season. This week is one the biggest festivals: Pahiyas.

Photo by Andy Nelson.

Pahiyas Festival (May 15)

As far back as the 1500’s, Filipino farmers have been celebrating Pahiyas by setting out the season’s bounty to be blessed during a festive procession that honored San Isidro Labrador, the patron saint of farmers. Over time, homeowners’ decorations became increasingly elaborate. Today, houses bedazzled with fruits, vegetables, and petal-shaped rice wafers called “kiping” are just a few of the sights you’ll see in Lucban, Philippines in May.

Photo by Bibliosensei. Photo by Andy Nelson.

Decorated house photo by Bibliosensei. Kiping photo by Andy Nelson.

What’s the story with Kiping?

A couple of men from Lucban, Philippines went to Mexico for a trip in 1734 and discovered tacos. I can only assume it was love at first bite because when they got home one of the men, Juan Suarez, tried to make tacos from locally available ingredients. What he ultimately came up with was kiping.

Photo by Andy Nelson.

The flat petals are made from a fairly liquid rice paste which is dyed vivid pinks, yellows, and greens, then poured over banana leaves and steamed. They are then pressed, dried, and strung together in flowers or, more commonly, a large chandelier of sorts that looks to me like an enormous cluster of bananas. These decorations line the streets during Pahiyas.

Here’s much more detail on how to make Pahiyas.

Photo by Andy Nelson.

What to eat

Harvest festivals typically celebrate the foods most important to the culture. So rice (and rice paste decorations) make total sense for a Filipino harvest festival, as do the piles of fresh produce, including eggplant, cucumbers, chayote, and other gourds that grow abundantly.

If you’ve ever cooked Filipino food, you’ll also know this: yet another beloved crop of the Philippines is garlic, with a side of garlic, topped off with more garlic.

We saw this when we made Pork Adobo for our Filipino Global Table. Just look at those soft, glistening morsels of mellow garlic goodness…

Yum.

In light of the popularity of both rice and garlic in the Philippines, it seemed logical to me to do a quick garlic rice. Best of all, it’s a quick stir-fry and great way to use up leftovers.

After you eat your bowl? Don’t even bother with a mint; it won’t help. Instead, pile on grilled, stewed, and braised veggies or meats. The heartier the better. If you’re wondering if Pork Adobo would be too much garlic, you’re asking the wrong question.

There’s never too much garlic. Not in my bowl.

TIP: 3/4 cup uncooked rice will make about 3 cups cooked rice

Serves 2

Ingredients:

2-3 Tbsp vegetable oil
8 cloves garlic, chopped
3 cups cooked rice, refrigerated until cold
1 green onion, sliced thinly
salt, as desired

Method:

Chop, chop, chop your way through a mountain of garlic.

Heat the oil in a wok over medium heat. Toast the garlic until light golden brown. The key is to get it crispy, but not too dark or it will taste burnt.

Reserve about a tablespoon for garnish.

Add the cooked rice and increase heat to high and cook until hot.

Garnish with green onion and enjoy…

… perhaps while wandering the lovely Pahiyas Festival and admiring the rice decorations…

Peacock. Photo by Andy Nelson.

What’s growing in your garden?
Any harvest you’re particularly looking forward to?

Filipino Garlic-Fried Rice | Panlasang Pinoy

In light of the popularity of both rice and garlic in the Philippines, it seemed logical to me to do a quick garlic rice. Best of all, it's a quick stir-fry and great way to use up leftovers.

LifestyleGluten-Free, Vegan, Vegetarian

Servings

Filipino Garlic-Fried Rice | Panlasang Pinoy

In light of the popularity of both rice and garlic in the Philippines, it seemed logical to me to do a quick garlic rice. Best of all, it's a quick stir-fry and great way to use up leftovers.

LifestyleGluten-Free, Vegan, Vegetarian

Servings

Ingredients

2-3 Tbsp vegetable oil
8 cloves garlic , chopped
3 cups white rice (cooked), refrigerate until cold
1 green onion , thinly sliced
salt , as desired

Servings:

Units:

Instructions

Heat the oil in a wok over medium heat. Toast the garlic until light golden brown. The key is to get it crispy, but not too dark or it will taste burnt.
Reserve about a tablespoon for garnish.
Add the cooked rice and increase heat to high and cook until hot.
Garnish with green onion and enjoy.

13 funny kids from all over the world, plus the food they eat.

In honor of Mother’s Day here are 13 children from all over the world with some of the cutest (and straight up giggle-worthy) expressions I’ve seen around. Along with each child’s photo you will discover a few of their country’s favorite recipes. If these munchkins inspire you to take a taste of something new, excellent! Simply follow the recipe links below to get cookin’!

1. INDIA

Baby in India. Photo by Michael Gäbler.

“And then he said… What!?”

Children in India love an ice cold kulfi pop on a hot summer’s day. And spinach with homemade cheese (saag panir) is a fun and healthy meal for lunch or dinner! Celebrate Mother’s Day with a recipe from India.

2. IRAN

Kurdish Mother and child. Photo by Adam Jones.

“No, you can’t have my ice cream.”

Children in Iran love kebabs (on ‘swords’!), Persian sour cherry rice, and cucumber salad topped with sumac – the bold spices will surprise (and delight!) you. Celebrate Mother’s Day with a recipe from Iran.

3. PAKISTAN

Photo by Vicki Francis/Department for International Development.

“But mom… who’s that photobombing behind us?”

Kids in Pakistan clamor for their version of the ubiquitous three bean salad (chickpeas, anyone?), and crazy-good garlicky rice (with pine nuts and cilantro). Their parents enjoy sips of cardamom coffee. Yum. Celebrate Mother’s Day with a recipe from Pakistan.

4. MEXICO

Photo by Eneas De Troya.

“They see me rollin’… oh wait. I seem to have run out of gas.“

There’s no shortage of yummy food in Mexico. Kids love a strawberry horchata (think strawberry milk, but better!), cheesy popblano dips, and grilled “pizza” that tastes like a giant taco! On a very special day, they might even enjoy a 5-step mole poblano. Celebrate Mother’s Day with a recipe from Mexico.

5. SLOVENIA

Slovenian baby (1959)

Hand. Glass. Hand. Glass.

“Fascinating.”

Kids in Slovenia celebrate special occasions with braided heart bread (you’ll find these a lot at Slovenian weddings). And they know a good soup when they see it: bean and barley is the way to go! Celebrate Mother’s Day with a recipe from Slovenia.

6. ISRAEL

Israel (1940s)

“Ready, set, go!”

Children in Israel love a good minty lemonade (it’s so popular they call it “Israeli lemonade”). Speaking of lemon – their lemony and garlicky hummus is first rate! Fruit salad has mint in it, just like the lemonade – so refreshing – with all manner of yummy citrus. Celebrate Mother’s Day with a recipe from Israel.

7. TAJIKISTAN

A young boy from Tajikistan holding a goat in 2006. Photo by Steve Evans.

“Can we keep him mom? He followed me home…”

Kids in Tajikistan love a good hunk of bread, like naan (and it’s healthy, too – the dough is made with yogurt), as well as lamb and dried fruit plov, or rice. Celebrate Mother’s Day with a recipe from Tajikistan.

8. MONGOLIA

Mongolian boy and his hawk. Photo by Tiarescott.

“Up, up, and away!”

Kids in Mongolia love their carrots – they are one of the few veggies that grow well in the brutal climate. The carrot salads have gone into our regular rotation. And their tea parties? All about green and millet tea – with plenty of milk, of course. Celebrate Mother’s Day with a recipe from Mongolia.

9. MAURITANIA

Photo by Ferdinand Reus.

Confidence accomplishes more than size.

Children in Mauritania clamor for couscous, roast lamb with dried fruit stuffing, and hot sips of sweet North African green mint tea. Celebrate Mother’s Day with a recipe from Mauritania.

10. ETHIOPIA

Photo by Gianfranco Gori.

Workin’ the look! (Puts Blue Steel to shame!)

No meal is complete in Ethiopia without injera, the spongey flatbread, perhaps with a bit of spicy lamb stew. Fresh popped popcorn is a way of life in Ethiopia, served during the country’s ubiquitous coffee ceremonies. Celebrate Mother’s Day with a recipe from Ethiopia.

11. CAPE VERDE

Kindergartners enjoying ice cream in Cape Verde. Photo by DuncanCV.

“I don’t know what she’s so excited about.”

Slurp your way through a coconut milk smoothie like a Cape Verdean … or go for their veggie-packed cachupa stew… or better yet, some sweetly addicting avocado and date dip (I have a feeling this one would be great for babies)! Celebrate Mother’s Day with a recipe from Cape Verde.

12. BENIN

Photo by Adam Jones, Ph.D.

Peekaboo!

Kids in Benin love bananas cooked in orange sauce (ice cream is a bonus!), mashed black eyed peas, coconut rice, and baked crabs! Celebrate Mother’s Day with a recipe from Benin.

13. BASQUE COUNTRY

Photo by jazpillaga.

“I have the same hat as my daddyyyy!”

The Basque country straddles France and Spain; children in this region love everything from pots de creme, French onion soup, artisan French bread, paella, churros, sangria, and more! Celebrate Mother’s Day with a recipe from France or Spain.

Happy Mother’s Day, from our Global Table Adventure, to yours!

Love you all loads and loads.

xxoo Sasha

P.S. Hungry for more? You, too, can explore all of the world-wide recipes our family tried when we cooked our way around the world! Simply view our interactive map to begin.

Celebrate Cinco de Mayo with Mexican Grilled “Pizza” | Tlayuda

Sometimes I want it all:

A clean house and a lazy weekend.
A good night’s sleep and a Doctor Who marathon.
Salad and pizza.
Mexican and Italian food.

I might not be able to balance out the former two, but as for the latter?

Yes and yes.

The biggest tortilla in town.

Tlayuda is Mexico’s answer to pizza. But don’t expect tomato sauce and basil leaves.

This popular Oaxacan street food is made on an enormous tortilla and spread thickly with black beans (Take note: these aren’t ordinary black beans – they’ve been blended with a heaping of roasted garlic and onion, cumin, and chile powder). Purists will spread the tortilla with lard, too – though I prefer a light brush of vegetable oil.

Finally, cheese is sprinkled on top, as is your choice of meat (beef, pork, or browned chorizo) and a garden’s-worth of toppings (think avocado, tomato, cheese, cilantro, lettuce, and jalepenos).

It can be served open-faced or folded in half.

When the first hot bite passes your lips, be prepared for a flavor explosion – especially when you add a puckering of freshly squeezed lime juice and salsa on top.

It’s like eating an enormous taco… but better.

Is your mouth watering yet?

In Memoriam

I planned to send my grill out in style by making just such a mouth-watering Tlayuda in honor of Cinco de Mayo.

The grill was gifted to me seven years ago by a friend. Most grills only last a handful of years, so ours was quite geriatric. Recently the drip pan rusted through, the ignitor failed twice, and two of three grates had crumbled into oblivion. We’ve spent more in replacement parts than the grill’s original worth.

After my first two attempts the Tlayuda tasted pretty good, so I sent the grill off to our industrious and free-spirited neighbors, the Bearded Boys. They offered to baby the rusted box through a final season before it goes where all old grills go.

And then I did what all bloggers should do before they hit publish: I reviewed my recipe and photos.

Oh my.

The post was totally unusable – the steps were too complicated and most of the pictures looked completely unappetizing. Has this ever happened to you? There’s nothing worse than yucky photos of a delicious treat!

So I tried again. This time with my new grill.

So you’ll see pictures of the old and the new today.

All for cinco de mayo.

**What’s the story with Cinco de Mayo?**

What everyone likes to say is that Cinco de Mayo is about Mexican freedom – about how they defeated the French at the Battle of Puebla in 1862.

But there’s much more to the story than that…

The city of Puebla, as seen from Loreto Fort. Photo by Ger1010.

A year after the famous Cinco de Mayo victory, the city of Puebla in Mexico was still under siege. The first Cinco de Mayo celebrations were held in California, on the first anniversary of the Puebla victory… so as to drum up support for the ongoing struggle.

You see, California had only become a part of the USA back in 1848 – less than 20 years earlier. The chicano population was vibrant and passionate.

Today, fierce Chicano pride has continued to keep the celebration alive in the United States. And all of Mexico observes May 5 as a holiday. As to be expected, the city of Puebla hosts special events and celebrations.

Cinco de Mayo dancers. Photo by dbking.

Today the holiday has grown to encompass fiestas, dancing, and amazing Mexican food.

Bite into the Celebration

There’s no better way to celebrate the cross-cultural celebration Cinco de Mayo than a tlayuda, or Mexican Grilled Pizza. I’ve adapted the traditional recipe somewhat, making a thicker corn tortilla base, rendering this recipe more like a thin-crust pizza – and serve it in wedges. You could also slice it in squares.

Or… you can roll it thinner and fold it, as they do in Mexico!

recipe.mexican.pizza.img_5233

Serves 4-6

Ingredients:

4 ounces fresh chorizo sausage

For the black bean spread:
5 large cloves garlic, unpeeled
1 small onion, peeled and sliced in thick rings
One 15 ounce can of black beans
2 tsp chili powder
1 tsp ground cumin
salt, to taste

One 13-inch homemade corn tortilla (or several store-bought)
8 ounces Oaxaca, Monterey Jack, or mozarella cheese

Toppings (as desired):
handful sliced lettuce or cabbage
small handful fresh cilantro
1/2 avocado, peeled, pitted, and chopped
1 fresh jalepeno, sliced (optional, for heat)
1 tomato, chopped
queso fresco, crumbled
salsa
lime wedges

Method:

Preheat the grill to 450F.
Brown the chorizo sausage in a skillet. Set aside.

Add the garlic and onion to the grill and cook until browned and softened, turning once (if the garlic is too small and threatens to fall through the grates, simply put them on a piece of foil). Set aside.

For the tortilla:

If preparing your own corn tortilla, follow my recipe – but instead of making several small tortillas, make one thick 13-inch tortilla. Corn tortillas can be fragile; to minimize handling I recommend rolling the dough out on a pizza peel that has been heavily dusted with masa harina. Do not flip. While rolling, occasionally press with your hands on the top edge and side to crimp back together any jagged bits. Brush the top of the tortilla with vegetable oil.

recipe.mexican.pizza.img_5151 Slide tortilla onto a well-oiled grill. Cover and cook 5-8 minutes. Keep on the pizza peel, under a damp (not wet!) cloth until needed.

For the black bean topping:

Add a can of black beans with their liquid, chili powder, cumin, and salt to a blender or food processor. Peel the grilled garlic and onion and them to the mix. Pulse until mostly combined.

Assembly & cooking:

Spread the tortilla(s) with black bean spread (there may be a little leftover – it makes a great dip). Sprinkle on the cheese and cooked chorizo sausage. Grill for a few minutes until very hot.

Garnish as desired with chopped lettuce, cilantro, avocado, sliced jalepeno, tomato, queso fresco, and/or salsa. Squeeze lime wedges over the top.

Enjoy with a contented sigh and too-big bites.

A few more Cinco de Mayo Menu Ideas:

Strawberry Almond Horchata

5 Step Mole Poblano

Cheesy Roasted Poblanos (Rajas con Crema)

Celebrate Cinco de Mayo with Mexican Grilled "Pizza" | Tlayuda

Tlayuda is Mexico’s answer to pizza. But don’t expect tomato sauce and basil leaves. This popular Oaxacan street food is made on an enormous tortilla and spread thickly with black beans (Take note: these aren’t ordinary black beans – they’ve been blended with a heaping of roasted garlic and onion, cumin, and chile powder). A good, homemade tortilla really makes this recipe shine. Purists will spread the tortilla with lard, too – though I prefer a light brush of vegetable oil. Finally, cheese is sprinkled on top, as is your choice of meat (beef, pork, or browned chorizo) and a garden’s-worth of toppings (think avocado, tomato, cheese, cilantro, lettuce, and jalepenos). It can be served open-faced or folded in half. *If you don't make your own tortilla, omit the first cooking on the grill.*

CourseAppetizers & Snacks, Main Dish
LifestyleGrilling, Weekend Projects
Food TypeBreads, Meat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Random Carbs & Grains, Sasha's Favorite Recipes

Servings	Prep Time
4-6 people	45 minutes

Cook Time

20 minutes

Servings	Prep Time
4-6 people	45 minutes

Cook Time

20 minutes

Celebrate Cinco de Mayo with Mexican Grilled "Pizza" | Tlayuda

CourseAppetizers & Snacks, Main Dish
LifestyleGrilling, Weekend Projects
Food TypeBreads, Meat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Random Carbs & Grains, Sasha's Favorite Recipes

Servings	Prep Time
4-6 people	45 minutes

Cook Time

20 minutes

Servings	Prep Time
4-6 people	45 minutes

Cook Time

20 minutes

Ingredients

For the Tlayuda "Pizza"

13 oz homemade corn tortilla (or several store-bought)
4 oz fresh chorizo sausage
8 oz oaxaca cheese (or substitute monterey jack or mozarella)

For the Black Bean Spread

5 cloves garlic (large), unpeeled
1 small onions , peeled and sliced in thick rings
15 oz canned black beans
2 tsp chili powder
1 tsp ground cumin
salt (to taste)

Toppings (as desired)

1 handful green lettuce , sliced (or cabbage)
1 handful fresh cilantro (fresh)
1/2 avocado , peeled, pitted, and chopped
1 jalapeno (fresh), sliced (optional, for heat)
1 tomato , chopped
queso fresco , crumbled
salsa
lime (wedges)

Servings: people

Units:

Instructions

Preheat the grill to 450F. Brown the chorizo sausage in a skillet. Set aside. Add the garlic and onion to the grill and cook until browned and softened, turning once (if the garlic is too small and threatens to fall through the grates, simply put them on a piece of foil). Set aside.
For the tortilla: If preparing your own corn tortilla, follow my recipe – but instead of making several small tortillas, make one thick 13-inch tortilla. Corn tortillas can be fragile; to minimize handling I recommend rolling the dough out on a pizza peel that has been heavily dusted with masa harina. Do not flip. While rolling, occasionally press with your hands on the top edge and side to crimp back together any jagged bits. Brush the top of the tortilla with vegetable oil.
Slide tortilla onto a well-oiled grill at 450F. Cover and cook 5-8 minutes. Keep on the pizza peel, under a damp (not wet!) cloth until needed.
For the black bean topping: Add a can of black beans with their liquid, chili powder, cumin, and salt to a blender or food processor. Peel the grilled garlic and onion and them to the mix. Pulse until mostly combined.
Assembly & cooking: Spread the tortilla(s) with black bean spread (there may be a little leftover – it makes a great dip). Sprinkle on the cheese and cooked chorizo sausage. Grill for a few minutes until very hot and the cheese is melted.
Garnish as desired with chopped lettuce, cilantro, avocado, sliced jalepeno, tomato, queso fresco, and/or salsa. Squeeze lime wedges over the top. Enjoy with a contented sigh and too-big bites.

Recipe Notes

This Tlayuda may also be made made in the oven, ideally with a baking stone or the bottom of the pizza may not crisp up. In the oven the cheese takes 5-8 minutes to melt and bubble. Be sure to use a homemade corn tortilla for best results.

Celebrate Earth Day with a DIY “Local Cheese Platter” & Wine

Can you hear that sound?

It’s the Earth Day Bell, ringing, ringing, ringing.

Ringing for peace.

Ringing for love.

Ringing for this world of ours.

Imagine a world without the scent of gasoline, where people don’t use 5 paper towels after washing their hands, where we put as many resources back into our earth as we take out of it. And then imagine no one bickering, arguing, yelling, shoving – not when one a guy lets his girl down, not when she lets him down; not when we’re scared, hungry, tired.

It’s a hard thing to imagine.

But Earth day invites us to do exactly that – and imagining is the first step to realizing a new future.

What is Earth Day?

In it’s most simple form: Earth Day is when people from nearly every country in the world spend one day a year honoring our beautiful Earth and the concept of peace. The Earth Day Bell was first heard in Japan, but now many countries include the ringing as part of their celebrations.

“Earth Day is the first holy day which transcends all national borders, yet preserves all geographical integrities, spans mountains and oceans and time belts, and yet brings people all over the world into one resonating accord, is devoted to the preservation of the harmony in nature and yet draws upon the triumphs of technology, the measurement of time, and instantaneous communication through space.

Earth Day draws on astronomical phenomena in a new way – which is also the most ancient way – by using the vernal Equinox, the time when the Sun crosses the equator making the length of night and day equal in all parts of the Earth. To this point in the annual calendar, EARTH DAY attaches no local or divisive set of symbols, no statement of the truth or superiority of one way of life over another. But the selection of the March Equinox makes planetary observance of a shared event possible, and a flag which shows the Earth, as seen from space, appropriate.”

(Margaret Mead, 1978)

Eat Global, Shop Local.

The best way to celebrate our big, beautiful world, is to take a good look at the resources right in our own neck of the woods. For a long time I’ve used the tagline “Eat Global, Shop Local” – and today is the perfect day to embody that philosophy. By shopping local, we’re reducing our impact on the environment, as well as supporting the local economy. It’s a win-win.

How to Build a Local Cheese Platter

Cheese is an awesome way to experience global flavors on a local scale – right here in the USA, we’re making cheddars and triple creams, goudas, and blues. It’s a panopoly of indulgence, right at our fingertips.

1. The Cheese

Find cheeses as close to home as possible – perhaps they’re made in your state, or perhaps you’ll want to expand your search to your home country.

Our cheese platter is made with exclusively American cheese, with a couple from right here, in Oklahoma.

Look for a soft, a hard, and a stinky cheese. Anything beyond that, have fun!

2. A True Earth Day touch: adorn your cheese with flowers

Simply find a local goat cheese and press clean, edible flowers on the surface. You can use such beauties as peppery nasturtium or intoxicating lavender… or even rosemary flowers, or basil… Even better if the (edible!) flowers come from your garden – that’s the spirit of Earth Day.

(I ate the lavender flower in these pictures with a dab of the cheese and can attest it was ah-mazing).

2. The Fruit

Every cheese platter needs fruit. This is spring and there’s no better time to feature berries. The blackberries are moody and sweet, while the strawberries are blood red and juicy. In a couple of months, both will be pale and watery – get ’em while the gettin’s good!

You’ll love how the jammy fruit complements the salty pop of cheese.

3. Local Wine

Chances are there’s a winery near you that produces some fun – if not decent – wines. I don’t trouble myself too much with what kind to buy – I’m mostly interested in getting to know what my community has to offer. Since this cheese platter is made for spring, I opted for sweet, fruity table wines that can be served chilled, on the patio.

The red was majorly sweet. The white – while still sweet – was much lighter and crisper.

4. Enjoy!

Make sure there’s a knife for every cheese, some napkins, plates, and ice (if desired). Enjoy outdoors, while ringing a bell, if at all possible.

Go Global with 8 Edible Hiding Spots for your Easter Eggs

An Easter Tradition

Easter Eggs are a thing in our house. We dye them. We decorate them. We gobble them up in two’s (it’s funny how a purple or green shell can make an ordinary egg taste eggstraordinary). When I was little Mom hid these boiled treats in the yard and, after we found them we ate them, still-warm from the sun.

Today plastic eggs have taken over – probably because of one too many tummy aches after an overly hot Easter. But the kids don’t seem to notice; they scramble to collect these plastic shells, cracking them open to reveal stickers, coins, and candy. Each year the plastic eggs become more elaborate. Now they aren’t simply eggs, they’re monkeys or giraffes, baseballs or footballs.

It’s fun, yes, but also starting to feel a bit… gimmicky.

In the spirit of getting back to basics – to those real Easter Eggs of my childhood, I considered safe ways I could “hide” eggs for my daughter to find. Since it was 84F last week I knew the back yard was not an option.

Then I remembered my Great Aunt. She used to hide whole eggs in braided bread at Easter. She’d flat out bury them in bread, so you never knew if your slice would contain an egg or not. I’m guessing she had a system though – I always ended up with an egg.

Excavating and peeling this beautiful treasure was the greatest delight.

On the Hunt for Global Inspiration

I decided to take a look and see if there were any other recipes from around the world featuring “hidden” eggs. I am delighted to report that – yes- there are many countries that tuck their eggs, like little prizes, in sweet and savory foods alike.

You’ll find traditional Easter recipes here. And you’ll find recipes with no connection to Easter except for the fact that they “hide” an egg somehow within. Some of these are my recipes, and some of these are other bloggers’ – either way I’ve linked to the recipes so that you can try whatever temps you!

1) Tarta Pascualina from Cooking From Scratch 2) Greece’s Tsoureki from Diana’s Desserts 3) Eastern European Sunflower Bread from Jana’s Kitchen Creations 4) Italian Easter Bread from The Italian Dish

1. Tarta Pascualina (Easter Tart)

People in Argentina and Uruguay enjoy this Italian-influenced Easter Tart made with ricotta, spinach (or chard), Parmesan, and nutmeg. Some like to add chopped peppers, while others add chili flakes. But one thing is certain: the eggs within are the real showstoppers. The trick is to use a spoon to press a hole into the filling large enough to crack an egg into. When the pie is sliced, the eggs are revealed! From what I hear, gasps of delight are guaranteed.

Try this Argentinian recipe from Cooking From Scratch (pictured above – upper left) or this authentic Italian one, from Italian Dish.

2. Tsoureki (Greek Easter Bread)

Tsoureki is sweet, braided Easter bread from Greece. Tucked within the soft, doughy braids are whole eggs – usually bright red. Then – get this – the dough is perfumed with wild cherry essence. I can just imagine the scent – pure heaven!

Try this recipe from Diana Desserts (pictured above – upper right).

3. Sunflower Bread (Eastern Europe)

This stunning loaf is made with seven stacked circles of bread dough. They’re snipped (almost like a pizza), then twisted together with an egg in the center. It sounds hard, but Jana’s step-by-step photos make this recipe nearly foolproof. Sunflower bread is good news for those with a more… moderate sweet tooth: There’s not much sugar in the recipe – though a slice would sweeten up nicely with a little jam and hot tea!

Try this recipe from Jana’s Kitchen (pictured above – lower left)

4. Italian Easter Bread

While my heart and palate will always hold a special place for my Great Aunt’s braided loaves, I love how Elaine from the Italian Dish has made individual Braided Easter Buns. The sprinkles and happy colors make them a child’s delight even before they excavate their eggs.

Try this recipe from Italian Dish (pictured above – lower right).

: 5) Century Eggs from Laura at Silk Road Gourmet and peeled photo from Fotoos Van Robin 6) Shakshouka from right here, on Global Table Adventure 7) Idaho Sunrise from Our Best Bites 7) Colombian Poached Egg Soup from right here, on Global Table Adventure.

And now for some… less than traditional Easter Specialties

5. China’s Century Eggs

Don’t worry – these eggs weren’t buried before your great, great, great… ancestors. Simply bury a dozen duck eggs for a few months in a thick layer of caustic mud, rice chaff, soil, and lime (no biggie, right?). Next, add some rain and sun… and… the end result? Black, quivering eggs with a distinct, fermented flavor. Laura Kelly, from Silk Road Gourmet, says they’re high in protein, too! (I’m still amazed she made these from scratch – she says the verdict post will be up soon. I, for one, cannot wait to read it).

Try Laura’s recipe (with great photos and description of the chemical processes) on Silk Road Gourmet (pictured above, top row).

6. Shakshouka

Shakshouka is one of my favorite ways to wake up. This Middle Eastern specialty features eggs, gently poached in a hearty tomato and pepper sauce – great with a crusty baguette. An easy Sunday brunch – and healthy, too.

Try our recipe here, on Global Table Adventure (pictured above, middle row).

7. American Egg-Baked Potato (Idaho Sunrise)

I had to include this treat from the United States in this global list (we’re in the world, too, right?!). Simply scoop out a baked potato, add some cheese and bacon, crack a raw egg in it, and bake! What a fantastic breakfast idea! I think it’d be great with a bit of chopped spinach or basil. Yum.

Try the recipe from Our Best Bites (pictured above, bottom left).

8. Colombian Poached Egg Soup

This is another healthy and fun breakfast idea, this time from Colombia. Simply make a milky broth seasoned with fresh herbs, and then crack raw eggs in the liquid to poach. The egg all-but disappears in the broth, so when your spoon finds one, it is a delight! Gently cooked and seasoned, this meal would have as great a place on an elegant brunch as on a weekday table. Also wonderful with good, crusty bread.

Try the recipe here, on Global Table Adventure (pictured above, bottom right).

Did I miss any “hidden egg” recipes from around the world?

If you know of more hidden egg recipes, let us know by leaving a comment below.

Also, I would love to hear about your plans for the weekend – what will you be serving on your Easter table? Will you be trying any new recipes? Or preparing some old, family favorites?

xxoo

Celebrate Name Yourself Day with Nigerian Fried Rice

This Shall Not Die

In Yoruba culture, in southwestern Nigeria and Southern Benin, the naming of babies is of the utmost importance – one that the Yoruba people believe will help determine their child’s future – their fate. That’s how a baby might come to be named Kokumo, or “This Shall Not Die.”

I’ll be honest, the first time I imagined a baby with the word “die” in their name, I got the chills.

But Kokuma is an optimistic, prayerful name. A wish for their child’s well-being – not some morbid statement.

Yoruba Family. Photo by Tropen Museum, 1977.

Today, in honor of international Name Yourself Day (April 8) I’d like to explore if we can find such power in our names – whether or not where we end up in life can be manifest through clear and purposeful intention repeated like mantra, with something as basic as our very own names.

If it is true, then the meaning and sentiment of our names can have a big influence on who we are and what we do with our lives. So we should choose them – even if just for one day – wisely.

Does your name define you?

You all know me as Sasha, but I was born Musashi.

That’s right – when I was a little baby my legal name was the same as the famed Japanese Samurai from the 1600’s who wrote The Book of Five Rings. Musashi is the Asian equivalent of a knight in shining armor – full of proper warrior etiquette, sage advice, and centuries of public admiration. He believed martial arts was – at it’s core – about mastery of the mind. The man never lost a battle, including the first he fought at age 13. He was fierce.

Funny name for a girl who cooks the world for peace, right?

I used to think so. But today I love my warrior name.

In fact, I believe we’re all warriors.

Musashi Miyamoto with two Bokken (wooden quarterstaves). Ancient Japanese scroll.

What are you fighting for?

We’re all fighting for something – some people fight to give people access clean water, some people fight for stability in their personal lives, some people fight to make sure we get our taxes sent in on time.

But these aren’t the real fights.

There’s a deeper fight in each of these actions. A fight to be loved, acknowledged, cared for. A fight to feel useful, to matter, to help.

This is the deeper fight that drives us.

It becomes our passion, heart, motivation.

My deeper fight

For me, the battle is for peace. Inner and outer. Of the heart and of the mind. Because of various circumstances out of my control – many of which occurred when I was a child – I’m hungry for peace.

At the risk of sounding like a plastic figurine – knowing what drives me is, indeed, half the battle. It allows me to move forward, heal, and even find a meaningful calling (cooking for peace – so others can know peace, too).

The first step to a life fulfilled is to know what we’re battling. Once we figure out we can get down to the business of enjoying ourselves and our brief time on this planet. We can get down to living and loving.

Kids playing in the streets of Zaria, Nigeria. Photo by http://www.flickr.com/photos/shirazc/

Kids playing in the streets of Zaria, Nigeria. Photo by Shirazc.

A Call for Fancy Names

Perhaps your name is filled with similar meaning for you. Or perhaps your name doesn’t seem to fit your personality.

Perhaps it’s your nickname that tells the bigger story.

People called “Chief,” “Buddy,” “Sunshine” – we instantly understand a sliver of their character.

My name was legally changed to Sasha eventually. As beautiful as the name Sasha is, none of my friends ever came up with a nickname for me.

When my daughter was born I inadvertently gave her a short name, too – Ava. As far as I know, there are no nicknames for Ava. I suppose I overlooked this detail because the name “Ava” sounded so lovely – so unusual. Turns out I was wrong. Whenever we go to a fair or other crowded venue, we inevitably hear a couple of parents call out Ava.

Our Ava whips her head around, confused.

Frustrated with the lack of nicknames for her short name, we gave her what I like to call a Fancy Name.

Avalon.

Avalon is the place where King Arthur’s sword Exclibur is forged, where he goes to heal, where the ground sprouts up grapes, apples, and grass – a bounty that needs no cultivation. In the spirit of the Yoruba tradition, Ava’s fancy name is filled with creativity and spirit and a touch of magic. It is filled with intention.

Plus, we can call out “Avalon” in crowded places and she’s the only one who turns her head.

I wonder if this name will somehow come to play in her later life the way Musashi has in mine.

Photo of Ava, 11 days old. By Rebekah Shannon.

Name Yourself

So, this Name Yourself Day, invite you to choose a fun name or nickname for yourself – maybe just for today, maybe forever. Perhaps the name will catch on with your friends… perhaps they’ll even join the fun.

To commemorate the moment, I invite you to celebrate with the Nigerian Fried Rice – a bowl of sunshine thanks to a happy heaping of curry powder. The yellow rice smacks of savory fried onion and garlic, and loads of veggies (almost any will do – I’ve seen some recipes that use peas and carrots along with what I’ve included).

Bottom line: my house smelled amazing while I was cooking.

The secret (actually, very typical) West African ingredient is a dose of bouillon cubes which add salt and savory goodness.

Serving suggestions: Nigerian Fried Rice goes great with hard-boiled eggs or Beef/Shrimp Suya. (We made that back when we cooked Nigeria). If you want to make a meal of only the rice, try adding a hefty dose of chopped cow liver or shrimp to the recipe – this would be a very traditional way to amp up the volume.

Serves 4

Ingredients:

1 1/2 cups white rice
1 1/2 cups water

2-3 Tbsp vegetable oil or butter
1 onion, chopped
2 cloves garlic, chopped or crushed
1 Tbsp curry powder
2 cubes chicken or other stock
1 red, orange, or yellow pepper, chopped
8 ounces green beans, chopped in small pieces
1/2 cup corn kernels

Method:

Rinse the rice several times under running water until the water is clear. This will help keep the grains from sticking together later,when they’re fried. Drain well.

Add the wet rice along with 1 1/2 cups water. Bring to a boil over high heat, reduce heat to low, cover, and simmer until all the water is absorbed (about 16 minutes).

Meanwhile, add the vegetable oil to large wok over medium-high heat. Cook onion until translucent, then add garlic, curry, and bouillon cube. Cook a minute until fragrant, then toss in the diced pepper, diced green beans and corn.

Add on rice with an extra tbsp of oil, if needed. Stir fry until rice and all vegetables are cooked through. Enjoy immediately!

P.S. Be sure to add in the comments what your name means, if you think it has an effect on you, and if you could name yourself any other name – even just for today – what that name would be.

P.P.S. Happy Name Day!

5 DIY Gardening Gifts for the Global Foodie

I’m already Gone

Herbs are heaven. A few clippings of lemongrass into a pot of pho, some rosemary in a ball of bread dough, or a sprinkling of cilantro over rice and I’m transported to another place entirely. Another continent.

I don’t even have to eat the herbs – I can shut my eyes and breathe in their aroma and … ahhhh… I’m already gone.

It doesn’t help that I’ve been digging in the garden for these last couple of weeks… early spring is my favorite time of year because anything is possible. Everything is about to take off and grow!

A world of flavor

Imagine giving your friends an herb starter plant from every continent so they can experience some of the edible, craveable bounty the world has to offer? Whenever they take clippings of those herbs and add them to their meals they’ll be eating their way around the world – an easy way to make their lives a little happier and tastier.

Yes, there are herbs from every continent. At the end of this post I share a partial list of those herbs to help take the guess work out of your shopping trip.

But first let’s talk about why potted herbs are a great gift.

The gift of flavor

Herbs are fantastic gifts because they keep giving throughout the growing season and there’s no clutter involved. By the end of the year your loved one will have eaten them all up! Give herbs for a no-fuss housewarming gift, when a friend invites you over for dinner as a host/hostess gift, as a thank you (maybe for your child’s favorite teacher?), or even for mother’s day/fathers day.

Best of all, many herbs will last several years when cared for properly.

Case in point: After 2 years my tiny lavender starter was a full-blown shrub. Every time I brushed by those silvery leaves on my way in the front door, their fragrance made me smile. Shortly thereafter, lavender became the scent of home for my entire family.

THE GIFT IDEAS

1. Mapped Starter Plant

For a personalized thank you or hostess gift, try wrapping a potted basil starter in an old map of Italy, or lemongrass in a map of Thailand. A small detail like this makes a simple gift quite special. Consider including a recipe that uses the herb to tie it all in together.

If you don’t have any maps, check out your local flea market or thrift shop. The thrift shops around me aren’t allowed to sell atlases or magazines because they could be out of date.

The upside? They may be willing to give them to you for free! My neighborhood thrift store gave me a couple of discards and I now have over-sized atlases I can cut up and use for craft projects.

Create this look:

Cut a piece of map that fits around the starter pot (I like to make it 2″ taller than the pot). Fold the top edge over to create a nice edge. Roll it around the pot and use tape or hot glue to seal the seams. Fold the bottom like a Christmas present and seal.

Resources:

1 Starter Plant $1.99-2.99/ea.
1 Up-cycled map (Free)
List of Herbs by Continent (Free – just keep scrolling!)

2. Bamboo Fruit Basket

For just a little more investment, try gifting several herbs in a fruit basket your beloved can reuse for years to come. This two-layered bamboo basket is a wonderful addition to any kitchen. I use mine to hold apples, oranges, bananas and other larger fruits in the bottom. I put limes, lemons, and other small fruit in the top. I think it would be particularly cute with an assortment of Asian herbs (hence the lemongrass on top!).

Create this look:

Tuck as many herb starters into a fruit basket as you can muster. Try filling it with Asian herbs such as lemongrass, cilantro, lemon balm, and mint. Put the tallest herb on top. To make the gift festive, tie a ribbon around the basket – use sewing scraps (like a soft piece of blue lace) for a shabby-chic vibe.

Resources:

Bamboo 2-tier $14.95 (Pier One)
About 6 Starter Plants $1.99-2.99/ea.
1 Up-cycled ribbon or trimming scrap (Free)
List of Herbs by Continent (Free Inspiration – Just keep scrolling!)

3. Galvanized Kitchen Tote

This tote holds 4 starter plants and gives the recipient a fun gift to use when they harvest their herbs for backyard feasts. The tote is designed to hold everything from silverware to napkins or condiments. The chalkboard front provides an adorable spot to write a happy housewarming message – or maybe you’d rather draw them a silly picture!

Create this look:

Plunk 4 starter herbs into the tote. Write a cute message on the side. Voila! You’re done!

Resources:

Galvanized Caddy $29.50 (Pottery Barn)
4 Starter Plants $1.99-2.99/ea.
Chalk $2.54 (Amazon)
List of Herbs by Continent (Free Inspiration – Just keep scrolling!)

3. Woven Seagrass Kitchen Tote

Like the galvanized caddy above, this kitchen tote can hold silverware, napkins, and other miscellaneous goods to simplify outdoor dining. This one has four large dividers that easily hold 8, 2.5-inch starter plants.

Create this look:

Pick out 8 herbs. For a truly Global experience, choose 2 herbs each from three continents, and 1 herb from the remaining two continents. Place them in the four basket compartments (be sure to use some tissue or foil on the bottom to protect the basket from bits of dirt). Decorate with a handmade or printed tag (see below to download the ones I made).

Resources:

Woven Seagrass Collection – Cultery Caddy – $49.95 (Williams Sonoma)
8 Starter Herbs – $1.99-2.99/ea.
Printable Gift Tags – $0.99 (Etsy Instant Download)
List of Herbs by Continent (Free Inspiration – Just keep scrolling!)

4. Serving Wheelbarrow

Anything you find that is cute, reminds you of your friend, and you think they can use – try it out. Just bring a ruler with you and make sure at least one 2.5-inch herb planter will fit inside. I found this functional wheelbarrow at Pottery Barn – they sell it for holding fruits and vegetables. Cute!

While this might not be for everyone, I think it’d be fantastic for an avid gardener (especially if that gardener loves quirky serving vessels).

(Remember there’s no need to stick to the brand names: Flea markets are well-known for many unexpected and delightful finds. Dig around and you might find something in line with your friend’s tastes)

To finish off the look, tuck in some tissue and one of my custom labels.

To create this look:

No matter what vessel you find, add some tissue around the potted herbs to help anchor them and give them festive flair. Also, print off a pretty gift tag, cut it out, glue or tape it to a Popsicle stick, and press it into the dirt. Super cute!

Resources:

Wooden Wheelbarrow Serving Bowl – $78.99 (Pottery Barn)
6-8 Starter Herbs – $1.99-2.99/ea.
Printable Gift Tags – $0.99 (Etsy Instant Download)
Tissue Paper – varies
1 Popsicle stick – varies
List of Herbs by Continent (Free Inspiration)

A little behind the scenes: At any given moment it is safe to assume there is a cat and/or child just out of frame.

These are just a few ideas for gardening gift baskets … perhaps something else will strike your fancy.

I found adorable things everywhere!

Case in point:

1. Rhodes Utensil Caddy I think I’d fill this one with seed packets. Cute, cute, cute.
2. Gathering Basket This one isn’t for the kitchen but it’ll definitely bring your food there. Ah-dorable.
3. Vintage Galvanized Herb Caddy Great way to move plants in and out of the sun – or inside in anticipation of a frost advisory.
4. Woven Caddy for bottles, jars, etc.
At the time I wrote this, these were on sale!
5. Double Weave Rattan Flatware Caddy – just right to gift three little potted herbs.

List of Herbs by Continent (Free Inspiration)

There are herbs everywhere, on every continent … so no matter if you’re creating a basket all from one continent or from multiple continents, you’ll find what you need here to simplify the decision making while also creating a nice assortment.

Important Disclaimer: Some of these plants – or parts of the plants – may be classified as toxic. Also, there are multiple plants with similar names, some of which may be edible and some of which may be toxic. If you are unsure whether a plant is edible, be cautious about eating any plant part – and always ask the advice of your local nursery. Even well-known food plants such as rhubarb and potatoes can be poisonous if eaten raw. If children or pets can access your garden, take extra care with plant selection.

Herbs rooted in North America

Bay
Bergamont/Bee Balm (Native American)
Chives
Cilantro (Coriander)
Cinnamon Basil (Mexico)
Claytonia (winter purslane)
Mugwort
Marigold
Mexican Oregano
Mint (Anise Hyssop)
Parsley
Rosemary
Sassafras (Native American tea)

Herbs rooted in South America

Cilantro (Coriander)
Lemon Verbena (Native to Chile & Argentina)
Parsley

Herbs rooted in Europe

Angelica (Scandinavia & Russia)
Bay
Catnip
Chevril (southern Russia, Caucasus, SE Europe)
Chives
Cilantro (Coriander)
Dill (Mediteranean, Russia)
Fennel
Lavender
Lemon Balm
Lovage
Marjoram
Marigold
Mint
Mugwort
Orach
Oregano
Parsley
Rosemary
Sweet Cicely
Sweet Basil (Genoese Basil)
Sorrel
Sage
Savory
Thyme
Wild Celery

Herbs rooted in Asia

Basil/Thai Basil/Purple Basil
Cilantro (Coriander)
Dill (Western Asia)
Hyssop
Lemon Balm
Lovage
Marjoram
Mint (Korean Mint, A. rugosa) S
Mugwort
Orach
Perilla
Rau Ram (Vietnamese Mint)
Rice Paddy Herb
Sorrel
Syrian Oregano
Tarragon (Siberia/Western Asia)
Vietnamese Balm

Herbs rooted in Africa

African Blue Basil
Cilantro (Coriander)
Hyssop
Lemongrass (used to make tea)
Moroccan Mint/Spearmint
Myrtle
Savory
Thyme

Herbs rooted in Oceania

Climbing maidenhair fern (external medicinal uses)
Green Perilla
Red Perilla
Phyllanthus niruri (Stonebreaker) (medicinal)

What am I missing? Leave a comment with more of your favorite herbs and where they’re from. I’d love to hear from you! We can all learn together.

When World Art and Food collide

Photo courtesy of Annie Ferris

Over spring break Ava took an amazing art class with local artist Annie Ferris.

An Unexpected Friendship

Annie and I first connected back when I was on Rick Steve’s radio show on NPR. She had the radio on while running errands and almost screeched to a halt when she realized I was cooking the world from Tulsa – the same city she lived in. Annie logged on to this web site, emailed me, and – long story short – invited me to speak to her middle school Global Gardens class.

The day we first met Annie – at Global Gardens. Ava was so little!

We soon discovered we had daughters the same age and many similar beliefs regarding peace, appreciating other cultures, and the important role of food in bringing the world together.

Annie’s friendship – and our daughters’ – are two of the happiest things to come from starting this blog.

Two Worlds Unite

When Annie suggested we collaborate on an Around the World Art Class over spring break I didn’t hesitate.

For 5 days Annie taught the kids art from Russia, India, Australia, Rwanda, and the Navajo Nation… on their final day they had an art show. To make an already special afternoon ever more fun, I created global nibbles from each of the places they’d studied.

What do you serve at a Global Art Show?

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INDIA

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There were Kulfi Pops from India to go with the Mandalas.

Kulfi is ice cream made with pistachios, rose water, cardamom, and bread. And you don’t need an ice cream maker.

True story.

Tip: These can be made several days ahead of time.

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RUSSIA

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I also made Homemade Rye Bread with Beet Caviar from Russia to go with the Matryoshka Dolls.

I made the rye bread and beet caviar the night before. Beet caviar can be really complex, but I kept this one simple for the kids: 1 can beets (chopped), a few sprinkles of dill, a drizzle of oil, and garlic salt. All to taste.

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AUSTRALIA

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I made Lamingtons from Australia to go with the children’s Aboriginal paintings (many of them chose to paint iguanas)

Lamington quick fix: Dip day-old prepared and cubed cake into chocolate glaze and dunk liberally into shredded coconut.

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RWANDA

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Then there was a pitcher of freshly prepared Mango and Papaya Smoothie from Rwanda to go with the Rwandan Peace Baskets (they made these with glue-soaked yarn draped over saran-wrapped bowls ).

So cool!

Tip: To make one half gallon blend a quart of papaya juice, 3 small mangoes, and one papaya.

Bonus? Mangoes are in season!

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NAVAJO RESERVATION

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And finally … the biggest hit was the “make your own Blue Corn Tortillas” station for the Navajo Reservation. Every child got to use the tortilla press to make perfectly thin tortillas.

For this, simply mix blue corn flour, salt, and hot water to make a non-sticky dough. Let rest an hour, shape into small balls and – when ready to cook – press and cook a couple minutes on each side.

They went beautifully with the brightly colored yarn the kids made.

What did you do for spring break?

Did you travel?

Stovetop travel?

Or did you keep plugging away at your regular routine?