Serves 2-4 Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream. Ingredients: 4 small potatoes, cubed 1/8 cup olive oil 4 cloves garlic, crushed 1 tsp paprika 1 tsp sugar 1 tsp salt water (optional) chopped cilantro, for garnish Serve with Corn Tortillas Method: Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later. When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds. Yikes. I almost cooked mine too long. See? Garlic cooks very fast – you …
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Serves 2-4 However you spell it, Moo Shu (mu sh00, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again. Note: If you don’t have the Shaohsing rice wine, dry sherry may be substituted. Ingredients: 3/4 lb pork shoulder, sliced thinly across the grain For the marinade: 3 Tbsp Shaohsing rice wine 1/8 cup cornstarch 1 Tbsp soy sauce 1 Tbsp oyster sauce For the sauce: 1 Tbsp Shaohsing rice wine 2 Tbsp oyster sauce 3 Tbsp soy sauce 2 Tbsp sugar For the stir-fry 1 tsp minced ginger 3 cloves garlic, minced 3 green onions, thinly sliced (plus one more for garnish) 1 pint shittake mushrooms, stems removed and sliced thinly 1 pint sliced chinese cabbage 1 1/2 cups sliced wood ear mushrooms 1 cup bamboo shoot strips 3 eggs scrambled Method: In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about thirty minutes. Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients. …
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Serves 2-4 Sweet, savory, briney, …. the flavors in Pastel de Choclo are varied and incredible. Special thanks to Linda Bladholm for sharing this authentic Chilean recipe with me. I adapted the version that can be found in Linda’s book, Latin & Caribbean Grocery Stores Demystified. Ingredients: 2 lb rotisserie chicken, taken off the bone 2 onions, chopped 1 tsp paprika 1/4 tsp cumin pinch of cinnamon 5 olives with pimentos, quartered 1/4 cup raisins 2 hardboiled eggs, chopped 3 cups corn kernels 1/2 cup milk a few pinches of sugar for topping Method: Preheat the oven to 350F. Assemble your spices… … and shred up the chicken. Then, saute the chopped onion over medium heat until translucent and soft. Add chicken, raisins (I only had currants), and green olives. Green olives have a special, briney place in my heart. Then add chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole. Easy! Next step is easy too… In a blender, puree corn with a little milk Mmm. Spread the corn …
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Serves 8 A cross between a yeast roll and a biscuit, pan amasado has a crispy exterior and slightly doughy interior. Ingredients: 2 tsp yeast 1 Tbsp sugar 3/4 cup warm water 3 ½ cups all purpose flour 1 1/2 teaspoon salt ½ Cup shortening, softened Method: Mix yeast, sugar and water together. Set aside. Add flour, salt, and shortening to the bowl of an electric mixer. Lard gives the dough rich fatty flavor, but shortening is okay too. Salt makes the flavor pop. Knead together until the shortening breaks up into pea-sized pieces. Add in the frothy, yeasty mixture. Knead with dough hook until the sides scrape clean. If you need a little more water or flour, adjust as necessary. Let rise for about 3 hours, covered and in a draft-free spot. Here’s what it looks like after the rise: Knead it as smooth as you can. I didn’t do a great job at this, so my biscuits are a bit shaggy looking. Spend some time on this step and you can have really …
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Serves 2-4 If you’re looking for a sweet treat, but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds me of peanut butter rice pudding – thick, sweet, and comforting. Ingredients: 1/2 cup white rice 1 1/2 cups water 1/4 cup natural peanut butter 1/4 cup sugar 1/8 cup water additional water, as needed Method: Bring water to boil. Add rice and simmer, uncovered for 15 minutes 2. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water. Natural peanut butter is best because then you can control how sweet your dessert is. I could eat this straight from the bowl. Mmm. When the rice is almost done cooking… … pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender. Add water as necessary to keep the consistency loose, like rice pudding. Enjoy warm or cold, with a big sweet tooth. Sweet Peanut Butter Rice | Bouiller Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe If you’re looking for …
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Serves 2 Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. Ingredients: 4 cups cubed papaya (if fresh is unavailable you can use 2 cans, drained) 2 cups milk 3 Tbsp sugar 1/4 tsp cardamom pinch ginger 1-2 cups ice, as desired Method: Gather your ingredients. First the beautiful papaya… drained and ready for the blender… Then the spices. Start off with just a little and add the full amount if you can handle it! 🙂 Dump into a blender with some cold milk… And ice, to taste. You can make this drink as thick or as thin as you like. Make it on a wickedly hot day, or a balmy night. Or right this minute. Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. CourseDrinks, Sweets Lifestyle5-ingredients or less, Vegetarian Food TypeCold Drinks, Fruit, Non-Alcoholic Drinks Servings 2 people Servings 2 people Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate …
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A puckering combination of tart and sweet, the frozen Daiquiri blends ripe fruit, rum, and fresh lime juice with a mountain of shaved ice. This slushy sip of paradise makes it five o’clock everywhere. It’s true. I’ve tested it myself. The original daiquiri from the early 1900’s was nothing so complicated – a plain, stout mixture of sugar and lime juice poured over (or shaken with) ice. Over the years, the drink gained popularity and traveled around the world from Cuba to Cameroon. Today we honor Cameroon’s wonderful mango groves with a flexible recipe for a frozen Mango Daiquiris. You’ll see the proportions generally say “to taste.” This is because some like it strong with a little ice, while others don’t want any alcohol, but enjoy a great amount of ice. By leaving the mango and lime quantities static, everything else is easy to play with. My goal is to provide you with basic guidelines to get you poolside with your favorite drink, as soon as possible. So grab your blender. Let’s play! Makes up to 1 …
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Makes 3-4 liters Many eastern European countries enjoy Kompot all year round. This sweet, chilled drink is refreshing on a hot summer’s day and, in the winter, Bulgarian children enjoy kompot as part of the Christmas celebration. Feel free to use your favorite fruit to make this recipe your own. Mint could even be added for fresh flavor. When serving, be sure to give everyone a few bits of fruit at the bottom of their glass! Ingredients: 10 cups water 1 cup sugar 6 oz prunes 4 oz currants (about 3/4 cup) 3 oz dried apricots 4-8 cups ice 1. Add all ingredients, except ice, to a large pot. First the prunes – not just for old ladies, you know! I keep prunes in my fridge door for snacking on. I can only get Keith to eat them if I call them dried plums. Go figure. Next, the dried apricots. This particular brand is organic. I’ve never seen such dark, sultry apricots before – they look like fireplace embers, right before they burn out. Then, …
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Good morning! Let’s wake up, Bosnian style, and sip a shot of robust, Bosnian coffee. What is Bosnian Coffee? When someone says they had Bosnian coffee, they are referring to the method of preparation. This method (also referred to as Turkish coffee) is used all over the Middle East, the Balkans, and North Africa. Although there are many steps, each one is critical to making a good cup. And by good cup I mean a GOOD cup. The effort is worth it! The coffee beans for Bosnian coffee must be ground into a superfine powder. So fine, in fact, that it looks a lot like hot cocoa. You may purchase “Turkish Coffee” for this purpose at any Middle Eastern grocer. (Tulsa, here’s your local connection: Middle Eastern Market). If you have Colombian espresso, you can use it as long as you grind it super duper fine – until it disintegrates into a fluffy powder. The coffee cups: Bosnian coffee is served in small, espresso cups (also referred to as demi-tasse). Sounds fancy, but you can just …
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Serves 6-8 Leche Asada is super easy and quick to put together. This recipe fills 6-8 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great – dare I say – weeknight dessert. Ingredients: 6 eggs 3/4 cup sugar 2 cups milk Method: Preheat oven to 350F Crack 6 eggs into a large mixing bowl. Add sugar and milk. Whisk to combine. Strain all the icky egg stuff out. Much better! Now, pour into individual ramekins or one 1 1/2 quart ramekin. Bake for 30-40 minutes in the small ramekins or for 1 hour in the large. (Setting them in a water bath will make them creamier). Sprinkle with a dash of cinnamon if desired… and serve chilled, with a warm smile. Baked Milk Custard | Leche Asada Votes: 2 Rating: 1 You: Rate this recipe! Print Recipe Leche Asada is super easy …
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Makes about 1 1/2 quarts Strawberry Kisiel is easy to make and very tasty. The sweet dessert remains light and refreshing. Unless, of course, you serve it over a bowl of vanilla ice cream… which I totally recommend. Ingredients: 1 lb fresh strawberries (or other seasonal berries) 4 cups water 4 Tbsp cornstarch sugar to taste (between 1/2 and 1 cup is about right) Method: 1. Puree strawberries with sugar in a blender or food processor. Pour into a pot and heat over medium. 2. Meanwhile, add a little water to the cornstarch and combine, making a slurry. 3. Pour cornstarch slurry into the strawberry mixture and heat up, stirring frequently. When the mixture thickens into a pudding-like consistency, begin to pour in the water, a little at a time. Do not add more water until the previous addition is mixed in evenly or you’ll get lumps. Continue until all of the water is added. Check for sweetness one more time. Add extra sugar if desired. 4. Heat the mixture until a few bubbles pop …
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