Serves: 4 This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM! Ingredients: 3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.) 1/2 cup raisins 16 oz pineapple tidbits 1/2 cup mayonnaise 3 Tbsp mango chutney 1 Tbsp curry powder 2 lemons, juiced salt pepper 1 head red boston lettuce 1-2 rustic baguette – depending on your appetite! (a rustic baguette is wider than a traditional baguette – holds more filling) Method: 1. In a large bowl, combine chicken with raisins and pineapple. 2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice. 3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator. 4. Slice baguette(s) in half long-ways and brush the inside with olive oil. …
Read More
Serves: 4-6 My husband said he would never order this on a menu but when he tried it, he bacame a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalepeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! Ingredients: 2 large mango, cubed 2 large avocado, cubed 2 limes, juiced 1/4 cup thinly sliced red onion 1-2 Tbsp minced jalepeno (mild-hot) salt pepper Method: 1. In a medium bowl, combine all ingredients together. Season with salt and pepper. Serve room temperature or slightly chilled – the flavors are more intense at room temperature. Spicy Mango and Avocado Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe My husband said he would never order this on a menu but when he tried it, he became a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalapeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeFruit, Sasha’s Favorite Recipes, Spicy, Vegetables Servings 4-6 people Servings 4-6 …
Read More
Serves 4 Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. Ingredients: 1 lemon, juiced 4 garlic cloves, crushed 1/2 tsp salt 1 1/2 tsp chili powder 1 chicken cut into quarters 1/2 cup red palm oil 3 onions, diced 1 whole chili pepper 3 tomatoes, quartered 1 lb pumpkin cut into 1.5″ cubes 1 cup chicken broth 1/2 lb frozen okra Method: 1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night). 2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to. 3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover. 5. Cook on low for about 1 hour, or until chicken is tender. 6. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender. Serve hot. Angolan Chicken Stew | Muamba de Galinha Votes: 1 Rating: 4 You: …
Read More
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.” …
Read More
Serves 4-6 Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee. Ingredients: Cake: 4 eggs, separated 1/2 cup sugar 1/2 cup flour pinch salt 1 oz butter 1 tsp almond extract Filling: 1 cup whipping cream 1/2 cup plus 5 Tbsp apricot or peach jam 1/4 cup powdered sugar 1/4 cup cocoa powder 1/3 cup almonds Method: For the cake: 1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides) 2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract. 3. Add egg whites to a medium bowl, beat until stiff. 4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites. 5. Pour into pan and bake for 25 minutes or until golden brown. 6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into …
Read More
Serves 4 Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. Ingredients: 4 thick slices country bread 4 garlic cloves, peeled 1 heirloom tomato or vine ripe tomato, halved 1/4 cup olive oil Salt Fresh cracked pepper Method: 1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side 2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast. 3. Drizzle with olive oil. Season with salt and pepper. 4. Enjoy while still warm! Pa amb Tomaquet (Bread with garlic & tomato) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Grilling, Quick, Vegan, Vegetarian Food TypeBreads, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes, Vegetables Servings 4 people Cook Time 4 minutes Servings 4 people Cook Time 4 minutes …
Read More
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 …
Read More
Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine. 2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper. Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food …
Read More
Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …
Read More
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 …
Read More
Serves 2-4 Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. NOTE: Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water. Ingredients: 2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas) 4 garlic cloves, crushed 1/4 cup olive oil 1 tsp ground cumin 2 tsp paprika 1 tsp harissa (or more to taste) 2 Tbsp tomato paste 1 quart cooking water salt pepper Method: 1. In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer. 2. Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally. 3. Puree again, this time getting the soup perfectly smooth (you may also use a …
Read More
Harissa (also Harisa) is chili paste used to flavor many north african dishes, specifically in Tunisia, Algeria, Libya, and western Sicily. The condiment can be made mild, medium, or hot. For those who don’t feel like making Harissa from scratch, middle eastern markets sell the paste in cans. Whole Foods sells Harissa in the spice aisle (you just add water and olive oil to make the dry mix into a paste). The main components of Harissa: 2 ounces dried Guajillo chili peppers, soaked for 30 minutes, seeded and stemmed 2 ounces dried Anaheim chili peppers, mild, soaked for 30 minutes, seeded and stemmed 5 Garlic cloves, peeled 2 Tbsp water 2 Tbsp Olive Oil, plus extra 1/2 tsp ground caraway 1/2 tsp ground coriander 1 1/2 tsp salt 1. Combine all ingredients in a food processor. Pulse until mixture creates a paste. 2. Cover with extra olive oil and store in the refrigerator. Adapted from A Mediterranean Feast, Clifford Wright Harissa Chili Paste Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Harissa (also Harisa) is a chili paste used …
Read More
