I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. I’m into it. Are you with me? Here’s the short of it: I go to my happy place when presented with a steaming stack of warm, buttery flatbread. Today we’re celebrating Chapati – a thin, wheaty flatbread much adored in Kenya (with roots in Indian cuisine). Like the other flatbreads we’ve done so far on this Adventure (pita bread, naan, corn tortillas, chinese pancakes, injera, and laxoox), chapati brings on my mega smile. Those who make chapati daily – and there are plenty of such people in Kenya, not to mention India – they can zip out dozens of dinnerplate-sized specimens in mere minutes, rolling one while another cooks. They make the chapati so fast that even the first one …
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Every time I sip a cup of tea, my lips naturally curl up into a smile. It’s the world’s best mood enhancer. Chai tea is particularly warming. In Kazakhstan people like to add salt, pepper, butter, and even sour cream (Kalmak) to their tea. It’s a whole new world of flavor. If you’re feeling adventurous add a few salty shakes, buttery tabs, or sour cream plops into our homemade chai. You can also try it with plain black tea – like we did with our butter tea from Bhutan. It’s all good. As long as it makes you smile! Don’t you think? Salty Salty Chai Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe In Kazakhstan people like to add salt, pepper, butter, and even sour cream (Kalmak) to their tea. CourseDrinks Food TypeHot Drinks, Non-Alcoholic Drinks Servings Prep Time 1 person 5 minutes Servings Prep Time 1 person 5 minutes Salty Salty Chai Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe In Kazakhstan people like to add salt, pepper, butter, and even sour cream …
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Serves 4 Are you in need of some revitalization? A breath of fresh air? Are you worn out, tired, or just plain sad? Are you cold? I’m with you. I’m all of the above. When I feel like this I just don’t know what I want. I want everything. And nothing. All at once. I want to sleep. I want to watch movie after movie. I want soup. I want lots and lots of noodles. And then I feel guilty and want some veggies. But not the crunchy, raw kind. Nope, the cozy cooked kind. Kazakhstan has the answer. Lagman Shurpa, a.k.a. noodle stew. According to the old Kazakh saying “Meat brings strength, shurpa brings beauty” (from Please to the Table), it sounds like it will help just about every ailment. It is also the perfect dish if you can’t decide what continent you’d like to eat from. It acts like a stir-fry, a stew, and a hot pot all at once. And it has turnips in it. Great for lifting you out of a heavy day. …
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Serves 4 There was a time when I wasn’t a very good cook, but I sure liked to try. Every night I rifled through my spice collection, eventually sprinkling a little of this and a little of that on top of whatever I was making. And when I say a little I mean a little. A speck. A drop. A dusting. My food never had much flavor because I was scared to overdo it. I’ve since learned (mostly thanks to my time at the Culinary Institute of America) that you need to be brave – bold – generous – when seasoning food. In every culture there’s a collection of common spices used in dishes. If you pull them together just right you can make anything taste great. And the happy side effect? Instant teleportation via stove top travel. This recipe is inspired by the Jordanian chicken in Steven Raichlen’s book Planet Barbecue! which is loaded up with the earthy and intoxicating flavors of cumin, coriander, paprika and more, marinated on a bed of sliced onions. I’ve made the recipe a …
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Serves 6 Generosity. When people give it freely you feel loved. Taken care of. Your spirit smiles from the inside out. Your day is instantly better. It’s one of the most splendid qualities a person can have. In Jordan, as in many of the region’s countries, generosity to strangers is an honored mealtime practice. In times of plenty, the best part of the meal goes to the stranger. Even in poverty the last crumb goes to the hungry stranger. Today we explore Mujaddara – a splendid vegan dish that will fill a large platter and then some. Perfect for practicing generosity. Sometimes made with bulgur and sometimes with rice, Mujaddara is always made with lentils and caramelized onions. Get ready for fantastic twist on pilaf. Recipe inspired by the post at HabeasBrulee.com Ingredients: Garnish: 4 extra-large onions, sliced in half moons 1/2 cup olive oil pine nuts & raisins (optional) For the pilaf: 2 cups lentils 1 cup bulgur 5 cups water salt pepper Method: Let’s make a loving gift from a simple meal. In the spirit of …
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Makes 4.5 cups cooked rice (enough for 6 half rolls) Some things in life take a lifetime to master. Sushi rice is one of those things. Every time I make it I get better. With every bite my smiles grow bigger and my belly happier. But I also look forward to the next time – and improving it – just as much. If you want to try – go for it! While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package). Recipe adapted from Vegetarian Sushi by Bridgid Treloar (I’ve used this book many times over the years for my sushi dinner parties – I highly recommend it both for the clear, creative recipes and beautiful pictures. Ingredients: 1 1/2 cups sushi rice (a special short grain rice, usually labelled as “sushi rice” – I found mine at Whole Foods) 1 1/2 …
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Makes about 3 cups Are you in need of a lil’ pep in your step? Do you want to go beyond your comfort zone? Would you like to make your taste buds burn with the fire of Jamaican delight? I am. I do. I would. Also, a friend’s birthday is coming up, and she loves spicy food. In a pretty bottle, with a cute recipe card, jerk seasoning makes quite the fabulous gift. So, join me friends. Let’s go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for ourselves and a friend or two. Ingredients: Liquid: 1/4 cup soy sauce 1/2 cup orange juice Produce: 3 habenerno (scotch bonnet) peppers 1 green bell pepper 4 green onions 1 onion 4 cloves garlic 1 hunk ginger – about 1 inch, peeled and cut 5 sprigs fresh thyme – leaves stripped from the stem 3 fresh basil leaves 3 sprigs parsley leaves Spices: 1 Tbsp whole allspice 1 Tbsp cinnamon 1 Tbsp nutmeg 1 Tbsp black pepper 1 Tbsp salt Method: …
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Makes enough Escovitch topping for 2-3 meals. I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love? Ingredients: 1 bell pepper, sliced in rings hot pepper, sliced in rings (jalepeno, habenero, etc) – to taste 1 onion, sliced in half moons 1 large carrot, sliced in matchsticks 1 chayote, seeded and …
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Makes 2+ cups You know how you think you know something…. Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? … only to have your vision shattered? Your dreams crushed? Yeah. Turns out not everything is as it seems. The earth is not perfectly round. It’s a “bumpy spheroid” according to Scientific American. And flowers don’t always bloom. Especially when it’s over 100F for well over a month. My crispy garden is testament to that. And hummus doesn’t go in a bowl. It goes on a plate. I learned that from the Israelis. How’s that for blowing your mind? Ingredients: 2 cans chickpeas, drained (reserve 1/4 cup whole chickpeas for garnish) 3 Tbsp lemon juice (about 1 lemon, juiced and strained) parsley, small palmful – plus extra for garnish 2 cloves garlic 1 tsp tahini, or more to taste 1/3 cup olive oil salt Grilled pita bread, for dipping Method: First step, find a nice spot to make the hummus. Perhaps while perched in the middle of a chickpea field. Mmm. Imagine all the …
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Serves 2-4 Ava’s my little alarm clock. Most days we get up about 8 am (bless her). On the mornings that I wake up before Ava, I like to sit in the drowsy quiet, by the window. I’m not really asleep. I’m not really awake. I’m just glad for a few minutes to stare into the stillness and daydream. Often my thoughts turn to people in other countries. Slowly, I sip my tea and wonder … what are they doing, right now? Are they sleeping? Awake? Are they happy? Sad? Do they Tweet? Are they obsessively checking their Facebook? Are they sitting by a window wondering about me? Hello? Is any body out there? And then Ava wakes up and the excitement of the day begins. I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and …
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Makes 1 loaf I like a bread that can stick to my ribs, but not necessarily to my hips. I don’t think I’m asking too much, and I think I just may have found the answer to my prayers with this Irish Brown n’ Oat Soda Bread. It’s healthy (75% whole wheat) and hearty (thanks to a happy sprinkle of oats). This dense, savory, crusty quickbread is best eaten warm, slathered with butter, even though the butter will definitely stick to your ribs and your hips. It’s worth it, though. Feel free to thank Ireland. Ingredients: 3 cups wheat pastry flour 1 cup white pastry flour 1/2 cup steel cut Irish oats (I used the 3 min oats by McCain’s) 1 tsp baking soda 1 tsp salt 2 cups buttermilk (a bit more or less, as needed to get a sticky texture) butter, for brushing top of loaf (optional) Method: This recipe is as easy as 1, 2, 3….4. 1. Preheat the oven to 375F. Whisk together the dry ingredients: whole wheat and regular pastry flour, …
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Serves 4 If you’re feeling a bit cloudy, a bit rainy, a bit under the weather – let the bright flavor of lemons and parsley uplift you. Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best. NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos) Ingredients: 1/2 cup bulgur (I used coarse, but medium or fine is traditional) 1/2 cup fresh lemon juice (measured, then strained) 1 bunch parsley, minced (1 heaping cup) 2 tomatoes, diced 3 green onions, minced 1/4 heaping cup minced mint 1/3 cup olive oil salt Method: Rinse bulgur in a little water. Then add to a bowl and pour on the strained lemon juice. Set aside while you prepare the other ingredients. The bulgur will absorb the lemon juice as you work. Chop a mountain of parsley, mint, tomatoes, and green onions. Whistle while you chop. Ahh, beautiful. As …
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