All posts filed under: Menus

Menu: Dominican Republic

What would you serve if a special guest was coming to your house? Someone who you desperately want to impress? I’ll tell you what: serve them something simple, flavorful and – most importantly – something that practically cooks itself. You know, so you have time to brush your hair and change your clothes. Our Dominican menu is the exact menu I would suggest – after all, it was good enough to tempt the taste buds of Natalie Mikles, from a little paper that starts with Tulsa and ends with World! NOTE: The beans and chicken, when served with a side of rice make up “La Bandera” or “The Flag,” which is one of the national dishes of the Dominican Republic! Sazon/Sofrito [Recipe] Every cook in the Dominican Republic has a batch of Sazon or Sofrito – a traditional seasoning base – ready to go. Our version is made with peppers, cilantro, tomatoes, tomatillos, parsley, garlic, red onion, and more. Dominican Stew Chicken (Pollo Guisado) [Recipe] Tender chicken sautéed in a teaspoon of sugar, then slowly …

Menu: Dominica

Dominica, you reveal my dark side. The scheming, cruel woman within. You see, I had ulterior motives for putting “Mountain Chicken” our menu this week. Although I was a little nervous to try this strange creature, I really wanted to see Mr. Picky’s reaction. I imagined him gleefully exclaiming “Mmm, fried chicken.” Then I played out the moment when, just as he took a big bite, I would mutter “ribbit” under my breath. When he questioned me I would burst out “Mountain chicken is frog!” and laugh like a mad woman. Unfortunately, things didn’t quite play out that way. The secret slipped. The worst part? When he found out, he nonchalantly replied… “Oh, frogs? Cool. I used to catch those in the creek with my buddies and cook them on a campfire.” You should of seen my face. So much for Mr. Picky. Callaloo (Caribbean Green Soup) [Recipe] This thick soup often includes dark green callaloo and pig tails but our version substitutes readily available spinach and ham bone. Slowly simmered with okra, habenero pepper, coconut …

Menu: Djibouti

Food coloring fun, one-sided “pancakes,” and one pot wonders… we’ve made it to Djibouti. This east African country really has a way with flavors – rich, bold, and warmly spiced – yet so simple to put together. I mean, what cook wouldn’t love a whole grain “pancake” that you don’t have to flip? I’m officially in love. Even Mr. Picky wasn’t so picky this week. And that’s a good thing. Rainbow Rice Palau (Dyed Rice) [Recipe] Brighten up the dinner table with the vivid colors of Rainbow Rice. One bite fills your mouth with warm cinnamon, cumin, cardamom and more. Traditionally served for special holidays – try any combination of colors to coordinate with your special day. Djiboutian Lamb & Rice (Skoudehkaris) [Recipe] A one pot dish of lamb stewed with tomatoes, onion, rice, cayenne, cumin, cinnamon, cardamom, and a teeny pinch of cloves. Yeast-Risen Flatbread (Laxoox) [Recipe] This yeast-risen flatbread/pancake can be eaten with sweet or savory food. It is browned on one side only – try it topped with lamb stew or dipped …

Menu: Denmark

How’s your brain doing? I ask because mine seems to have gone missing and I could use a loaner. Here’s the proof: last night I wrapped 7 gifts without labeling them, only to have to unwrap half of them to see who they were for. And yesterday morning was freezing, so I told my husband I was going out to “preheat” the car. The dear man just shakes his head and chuckles. Then I remind him that Santa still has the receipts to his gifts. The good news? Even without a brain, you can still feed your guests a wonderful meal. I’m living proof, thanks to Denmark’s tasty treats. Of these four dishes, I highly recommend the Frikadeller. Stick them on toothpicks for a party. Yum. Oh and definitely wash them down with Gløgg – not only because Gløgg tastes like winter wonderland, but because it is so super fun to say. Try it! Gløgg. Gløgg. Gløgg. Yep, super fun indeed. Danish Meatballs (Frikadeller) [Recipe] Tender meatballs are light and airy thanks to the addition of cream and a slice of …

Menu: Czech Republic

I walk around all winter long with a frozen nose. In fact, Mr. Picky tells me my nose is a lot like a dog’s nose, minus the moisture. I also wear socks to bed year round. Even with thermal socks, Mr Picky lets out a blood curdling scream when our toes touch. What can I say – my circulation is poor. And, yet… all this changed with our Czech Republic Global Table. My ice cube toes and nose are no longer. Hurrah! Fun, festive, and hot – these dishes will really thaw you out. Thank you, Czech Republic… my husband is forever grateful. Czech Potato & Pickle Soup (Polévka okurková) [Recipe] Based on a soup from Monrovia, this creamy potato soup is seasoned with dill, caraway, and a bit of chopped up gherkins. Refrigerator Dough for Czech Desserts & Snacks [Recipe] Take the pressure off entertaining: make this mildly sweet, tender dough the night before. Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty) [Recipe] The Czech Republic’s answer to Pigs in a Blanket. Yum. Sweet Prune Buns/Kolaches (Slivkové Koláče) [Recipe] Load a tray …

Menu: Cyprus

I had a dream that my pillows and blankets were made of warm, snuggly food. (Snuggly?) What does it all mean? Call me crazy, but if there ever was a time to snuggle up with a meal, this would be it. Our menu from Cyprus is loaded with comforting, roasted dishes, as well as a “sweet as apple pie” dessert. Perfect for chilly weather. Cypriot Red Wine Potatoes (Potatoes Afelia) [Recipe] Small fingerling potatoes roasted with loads of olive oil and red wine, then topped with a dash of ground coriander. Roast Lamb from Cyprus (Ofto Kleftiko) [Recipe] Celebrate the holidays in style with tender lamb shanks roasted with cinnamon, ground coriander and olive oil. Roasted Veggies (Briam) [Recipe] Eggplant, zucchini, potato, and tomato sauce cook together with plenty of olive oil. This vegan side dish popular throughout Cyprus and Greece. Whole Apples simmered in Light Syrup (Firikia Glyko) [Recipe] Small apples simmered in syrup with cinnamon sticks, and cloves. Add brandy if desired!

Thanksgiving Menu Ideas from Around the World #2

Good day, fellow festive-folk. From addictive comfort food to iron-rich and healthy, I’ve got your Thanksgiving hook-up. That’s right… for the second day in a row, I’m sharing menu ideas to fill out your Thanksgiving table. Our regularly scheduled cooking will continue next week with Cyprus. At the risk of sounding like “The Count” on Sesame Street: yesterday our ideas came from countries that begin with the letter A… today they come from countries that begin with the letter “B.” Note: Be sure to read the associated Monday Meal Reviews for tips and tricks. (Bahamas) Island Macaroni & Cheese (Macaroni Pie) [Recipe] This macaroni and cheese is sliced into squares for serving – perfect for parties. (Belarus) Rye Bread [Recipe] Dense and high in fiber, rye bread is a staple in Belarus, preferred over wheat bread. In fact, Belarus is one of the largest producers of rye in the world. (Bosnia & Herzegovina) Balkan Baked Beans (Prebranac) [Recipe] Prebranac is an easy, addictive side dish made with white kidney beans, caramelized onion, garlic, and loads of paprika. (Bulgaria) …

Thanksgiving Menu Ideas from Around the World #1

In honor of Thanksgiving week here, in the US, I “took a gander” through our old menu’s and picked out a few recipes that I would enjoy on our Thanksgiving table. Here’s my selections from the “A” countries… tomorrow I’ll share some from the “B” countries. Have a great day! 🙂 Note: Be sure to read the associated Monday Meal Reviews for tips and tricks. (Algeria) Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe] This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down (Andorra) Warm Spinach & Mushroom Salad [recipe] Warm spinach tossed with sauteed wild mushrooms, garlic, raisins, and slivered almonds. (Argentina) Roasted Pumpkin Salad with Arugula and Chevre [Recipe] The cavity of a steaming, roasted pumpkin is filled with goat cheese, arugula and mint vinaigrette. Any pumpkin variety is acceptable, depending on seasonal availability. Pastel de Papa con Elote (Potato and Corn Pie) [Recipe] Mashed potatoes topped with pureed corn and baked. (Armenia) Itch (Bulgur Pilaf Salad) [Recipe] Bulgur with bell pepper, onion, scallions, fresh parsley, and …

Menu: Cuba

Try as I might, I could not let the Cuban sandwich pass me by. Which means, of course, that Homemade Cuban bread is also required (Oh, happy day!). Sure… it isn’t very Thanksgiving oriented (unless you throw some leftover roast Turkey in your Cuban Sandwich), but I’ll make up for it with the best Pumpkin Flan ever. And if that won’t do, dear friend, just have a Mojito. The Cuban Sandwich (Hot Pressed Pork Sandwich) [Recipe] A hot, pressed sandwich layered with mustard, ham, roast pork, sliced pickles, and ooey gooey Swiss Cheese. Spoiler alert: Tastes like good. Homemade Cuban Bread (Pan Cubano) [Recipe] A soft, doughy bread with big yeast flavor, thanks to the use of an overnight starter. Pumpkin Flan [Recipe] Pumpkin gets all dressed up for a Cuban style holiday, with cinnamon, allspice, cream, eggs, and milk. The crowning glory? It all sets in beautiful pool of caramel. Flan is the quintessential dessert of Cuba. Mojito (Mint, Rum, and Lime Juice Cocktail) [Recipe] Mint, lime juice, and sugar. Oh yeah… and rum.

Menu: Croatia

The leaves outside my window are gold, crimson, and brown, but have yet to fall completely to the ground. I can’t believe it is already November. In the spirit of the times, I’ve loaded our Croatian meal with holiday foods. So… feel free to spread the table with Balkan cheer this year. Warm Christmas Potato Salad (Seasoned Potatoes with Salt Cod) [Recipe] Red potatoes tossed with salt cod, bacon, green onion, and a splash of fresh olive. This dish is often served at Christmastime in Croatia. Ham and Cheese Bread (Prisnats) [Recipe] Yeasted batter bread loaded with ham, bacon, green onions and cheese. Croatian Holiday Nut Roll (Pavotica) [Recipe] Fill your loaf pans with sweet, doughy Pavotica. This bread hides a lovely spiral sweetened with brown sugar, vanilla extract, cinnamon, and loads of finely crushed walnuts. Bambus (Celebration Drink) [Recipe] Wondering what to do with subpar wine? Have a little fun, Croatian style, and try mixing it with coca-cola. You’ll be falling in line with the Croatians and many other Balkan countries.

Menu: Côte d’Ivoire (Ivory Coast)

You’re not going to believe this. While we’ve been on this Adventure for 9 months and cooked 41 countries – a fairly significant chunk of time and cooking, if you ask me – somehow, some way, we still haven’t made turkey. No wonder it has been so cold lately. All of Tulsa is being punished for my omission. Well, this week, we’re shaking things up. I’m finally making a turkey dish. Thank you, Côte d’Ivoire, for giving me the impetus and snapping me out of my lack-of-turkey-dom. It was a bleak time, but I am happy we’re all moving on. Frankly, it’s just in time. If you haven’t heard, Thanksgiving is just around the corner. Avocado Boats filled with Shrimp Salad (Avocat Crevette) [Recipe] Buttery green avocado overflowing with luscious shrimp salad. A gorgeous, healthy starter in under ten minutes. Smoked Turkey with Egusi Sauce (Ground Melon or Pumpkin Seeds) [Recipe] A smoked turkey thigh simmered in a creamy melon seed sauce. A splash of tomato puree turns this dish a lovely pink hue. Perfect for a …

Menu: Costa Rica

Costa Rican food is warm, comforting and upbeat (yes, food can be upbeat – just ask a juicy, lime-green lime). Thank goodness, because I need some happy comfort! You see, I’m nervous – since we won’t be moving into a shiny new-to-us home, we’re polishing up our current residence (and cooking around the mess). First step? Painting my dark wood cabinets (in my dungeon kitchen) a pretty white color. I’m hoping “pretty” and “white” will erase the “dark” and “dungeon” effect. I will also have you know I am not painting them myself. In all honesty, I’m not allowed to do projects that involve “coloring within the lines.” I’m too messy. I think it’s because my mom forbid coloring books when I was little (she said the lines wreck kids’ creativity). Let’s just say I’m really “creative.” Have you ever done a kitchen remodel of any sort? Was it worth it? Or would you rather just eat Costa Rican food? Heart of Palm Salad (Palmitos) [Recipe] Heart of Palm tossed with romaine lettuce, sweet peppers, …