Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …
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Serves 4 Even my husband ate this vegan salad up. Perhaps because it was a lot like a fresh salsa in an avocado bowl, instead of the “rabbit food” salad he is used to. Serve slightly chilled (cold takes away from the flavors – you won’t be able to taste the buttery avocado as well.) Make the tomato mixture several hours ahead if you want. Ingredients: 2 avocados, halved and pitted minced red onion, to taste 2 small tomatoes 2 sprigs fresh parsley, minced 1 Tbsp olive oil 2 tsp vinegar salt pepper Method: 1. Mince up your onion – I chose this red darling because she’s sweet. White onion is also popular in the salsa-like salad. 2. Tomatoes are in season so get you some! Can’t you hear them? They’re singing “Eat me!” 3. Fresh parsley brings this simple appetizer alive. I used some from my garden. After I took this picture I realized I wanted more but it was over 100 degrees in my garden and I refused to go back outside. I …
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If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more. The heat originates from the locato pepper, rated between 30k and 100k on the Scoville Unit. From what I gather, the locoto is like a mild habanero. Ha. Mild. Habenero. What an oxymoron. If I know one thing, I know I can’t handle any kind of habenero with grace, mild or not. In fact, I about went into apocalyptic shock during the Angolan Global Table, when I threw part of a habenero down the garbage disposal and ran it. Yes, I meant apocalyptic. Death fumes shot right up into my eyes, nose, and throat, making even my toenails sweat. It was ugly. To spare myself (and you) the misery, I substituted Serrano chilies which rate below 25k Scoville Units. And, boy howdy. Good …
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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 2 Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken. Ingredients: 2 pork cutlets 1/2 cup flour 1/2 tsp salt 1/2 tsp pepper 2 eggs 1/2 cup bread crumbs 1 tsp parsley 1 tsp paprika olive oil lemon slices Method: 1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk. 2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits around the edges to prevent curling. TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game. 3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture. 4. Cover and refrigerate cutlets for at least an hour. 5. Heat olive oil in a large skillet over medium high. Saute cutlets for …
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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 4-8 Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices. Ingredients: 1/2 lb feta cheese 1 Tbsp white wine vinegar 1/4 cup olive oil 1/2 tsp Hungarian paprika 1/2 tsp dried tarragon 1/2 tsp dried oregano 1/2 tsp dried cilantro 1/4 tsp sumac (optional garnish) 2-6 sprigs each of basil, oregano, mint, and chives Method: 1. Spread fresh herbs down in a shallow serving dish. Slice feta into 4 slices. Arrange on top of herbs. 2. In a small bowl, whisk together vinegar, oil, paprika, and dried herbs. Drizzle over feta. Let sit for at least an hour, or over night. Right before serving, sprinkle with ground sumac. Armenian Spiced Feta | Brinza Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices. CourseAppetizers & Snacks, Sides & Salads LifestyleGluten-Free, Potluck Friendly, Vegetarian Servings Prep Time 4-8 …
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Serves 6 Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day. Ingredients: 2 cups greek yogurt 2-3 garlic cloves, crushed 2 medium cucumbers, peeled, grated, and squeezed dry with paper towels (see photo at bottom of recipe). 2 Tbsp chopped fresh mint 1 tsp dried cilantro 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp ground sumac for garnish (optional) Method: 1. Combine all ingredients in a serving bowl, except for sumac. Cover and refrigerate at least an hour or over night for flavors to mingle. If left to sit overnight the liquids will separate. Just stir to combine again. 2. Garnish with ground sumac. Serve with pita chips or lavash (flatbread). Cucumber and Yogurt Dip | Jajik Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day. CourseAppetizers & Snacks LifestylePotluck Friendly, Vegetarian Food TypeDips, Vegetables Servings Prep Time 6 people 15 minutes Passive Time 1 hour Servings Prep Time …
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Serves 4 Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. Ingredients: 3/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 1/2 cup olive oil 1/4 cup chopped red onion 1/4 cup red wine vinegar 2 Tbsp water 5 garlic cloves, crushed 1 tsp salt 1/4 tsp red pepper flakes 1/4 tsp pepper Method: 1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved. 2. Let stand at room temperature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two. Serve at room temperature. Chimichurri Sauce Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. CourseAppetizers & Snacks LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeSauces & Dressings Servings Prep Time 4 people 10 minutes Passive Time 30 minutes Servings Prep Time 4 people 10 minutes Passive Time 30 minutes …
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Serves 4 I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Ingredients: 2 acorn squash (or pumpkin – whatever is in season) olive oil salt pepper For the vinaigrette: 1 1/2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh oregano 1/4 cup red wine vinegar 1/2 cup olive oil 1 tsp salt 1/2 tsp pepper bunch baby arugula 8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute) Method: 1. Preheat the oven to 400F. 2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. 3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance. 4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. …
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Andorran Trinxat (potatoes, cabbage, and bacon) Serves 4 Trinxat is an Andorran specialty. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum! Ingredients: 1 green cabbage, cored and quartered 1 lb potatoes, peeled and quartered (about 3 medium) 3 strips bacon, diced 4 cloves garlic, minced 2 Tbsp minced fresh parsley olive oil salt, pepper Method: 1. In a large pot filled with salted water, boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic. 2. In a large skillet, cook bacon over medium until crispy. 3. Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake. Cook until bottom is golden brown. Pass under broiler until top is hot and slightly golden. 4. Turn over onto serving platter, bacon side up. Trinxat Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” …
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