I once bought an industrial ice cream maker at a church sale for $2.00. It had a built in freezer. It made a quart of ice cream at a time. It was dingy, off white, and from the eighties. It made the best “cookies and cream” ice cream ever. At the time, I had no idea what the value of a built in freezer on an ice cream maker is. (For those that don’t know, they normally cost a couple hundred dollars) Well. In my blissful state of ignorance, I decided the ice cream maker was too heavy to keep lugging around with me, so it took a trip to the thrift store, instead of to Tulsa, with me. Oh. If I could take that decision back. I could have professionally churned ice cream any time I wanted to. Lucky for me, I don’t have to turn back the hands of time. Why? Because Chileans make a lovely ice cream that does not require an ice cream maker. Huzzah! Although the thought of making ice …
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Serves 2 Bananas in orange sauce is a fresh, summery way to use bananas as a dessert topping. When we made the Baked Brown Sugar Bananas for Antigua and Barbuda (made with brown sugar, rum and butter) I didn’t think they could be beat, but these west African bananas are totally different and just as yummy!! Ingredients: 1/2 cup orange juice 1/2 cup brown sugar 1 Tbsp lemon juice (optional) 2 slightly under-ripe bananas NOTE: We used red bananas which are about 4 inches long, you can also use baby bananas or regular bananas. Method: 1. Heat orange juice, brown sugar, and lemon juice in a skillet for about 15 minutes on low (there should be small bubbles breaking the surface, but not quite a simmer). The orange juice will reduce and thicken into a syrup. 2. Peel bananas and add to syrup. Cook for a few minutes per side, making sure to warm through. 3. Serve immediately with ice cream, pound cake, or plain. Baby Bananas in Orange Sauce Votes: 0 Rating: 0 You: …
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Serves 4 (as an appetizer or side) White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. Ingredients: 1 lb white asparagus 3 Tbsp melted butter 2 hard-boiled eggs 1 tsp fresh lemon juice 1 Tbsp minced parsley salt pepper Method: 1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes. 2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce. 3. Spoon sauce over asparagus and serve immediately. White Asparagus a la Flamande | Asperges op Vlaamse Wijze Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. CourseSides & Salads LifestyleVegetarian Food TypeVegetables Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Servings Prep Time 4 people 10 minutes Cook Time …
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Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 – 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it’s pretty hot in Oklahoma, so I decided to keep the house cool and grill the eggplants. Grill at 350F for about an hour or until soft. 2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender. 3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal. …
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Serves 8 This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb. Ingredients: 1, 15 ounce can diced plum tomatoes 1/2 cup olive oil 2 cups chopped onion 2 cups bulgur 1/4 cup lemon juice salt pepper 1 small jalapeno, minced 1 large red bell pepper, diced 1 large red onion, diced 8 scallions, sliced 1/2 cup fresh chopped parsley 1-2 cups very hot water (add as needed) Method: 1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree. 2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed. 3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature. Armenian Bulgur Pilaf Salad | Itch Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room …
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Serves 4-8 (makes 20) This is a delicious variation on traditional stuffed grape leaves we see in supermarket salad bars. The Armenians make stuffed grape leaves without an intense vinegar brine. Instead, earthy cinnamon and currants carry the flavor. Just wonderful! Ingredients: 1 16 oz jar grape leaves 6 Tbsp olive oil 1 onion, diced (about a cup) 1/2 cup basmati rice 2 Tbsp tomato paste 3 Tbsp dried currants 1 Tbsp lemon juice 3/4 cup water salt 1/4 cup pine nuts 1/2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cinnamon 4 Tbsp chopped fresh parsley Method: 1. Saute onion in olive oil in a large skillet over medium heat. After they begin to turn golden about 5 minutes), add rice, tomato paste, currants, and lemon juice. Cook for one minute longer. NOTE: Currants are like tiny raisins: 2. Add water and salt and bring to a boil. Reduce to a simmer and cover. Cook until just cooked, about 15 minutes. 3. Turn off heat. Add pine nuts, sugar, allspice, cinnamon, and parsley. 4. Stuff leaves …
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Serves 8 This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread. Ingredients: 1 1/2 cups dried Great Northern Beans, soaked overnight in water 1 Tbsp salt 2-3 medium carrots, peeled and diced 1 celery stalk, diced 1/2 cup diced onion 1 can diced plum tomatoes, drained 2 Tbsp tomato paste 1/3 cup olive oil 8 cloves garlic, quartered 2 Tbsp lemon juice 1 tsp Hungarian paprika 1/2 tsp cayenne 1/2 cup minced fresh parsley and stems 2 cloves, crushed chopped celery leaves (optional garnish) Method: 1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done. 2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes. 3. Take off heat and add crushed garlic and celery leaves. Serve warm or cold. Adjust seasonings before serving if necessary. Beware of Baby. Armenian White Bean Plaki | Lupia Plaki Votes: 0 Rating: 0 You: Rate this recipe! Print …
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Serves 4 When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – panfried potato, cabbage, and bacon hash. Ingredients: 4 whole trout, head on 3 Tbsp olive oil 3 Tbsp lemon juice 1/4 cup minced fresh parsley salt pepper Method: 1. Preheat grill to medium-high. 2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper. 3. Oil the outside of the fish and place in a grill rack. 4. Cook for about 6 minutes per side. Serve immediately. Grilled Whole Trout Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – pan-fried potato, cabbage, and bacon hash. CourseMain Dish Lifestyle5-ingredients or less, Gluten-Free, Grilling Food TypeSeafood Servings Prep Time 4 10 minutes Cook Time 12 minutes …
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Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the rind cut off and sectioned 1 fennel bulb, trimmed and sliced thinly 1/4 cup oil-cured black olives 1/4 cup mint leaves, sliced thinly 1/4 cup olive oil 2 Tbsp lemon juice salt pepper Method: 1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves. 2. Add orange segments, fennel, and olives. Toss to combine. 3. Let sit overnight & adjust seasonings as necessary. Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeFruit, Vegetables Servings Prep Time 4 people 15 minutes Passive Time 8 hours Servings Prep Time 4 people 15 minutes …
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Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …
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When allowed to sit for an hour (or best overnight), this Afghan yogurt sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by this sauce, especially when served with boldly spiced rice and vegetables. Serve with braised eggplant and Kabeli Palau. (Makes 1 1/4 cups) Ingredients: 1 cup plain yogurt 3-4 cloves crushed garlic 2 Tbsp lemon juice 2 Tbsp minced fresh mint 2 Tbsp Olive Oil Method: In a small bowl, combine all ingredients. Let chill for at least an hour to let the flavors meld. If the mixture separates, simply stir together to recombine. Adapted from the Afghan blog, Foodie Man. Lemon Garlic Yogurt Sauce | Seer Moss Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe When allowed to sit for an hour (or best overnight), this Afghan sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by the fresh flavor, especially when served with boldly spiced rice and vegetables. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Gluten-Free, Potluck …
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