Serves 4 The curry sauce is fire-hot (I was sweating while eating), however the potatoes do not absorb the heat so you can easily control how much chili you get in a bite. To make this dish more mild, adjust the amount of chili powder (or remove this spice completely). NOTE: This recipe makes a LOT of curry sauce, so you could freeze half of it and save for another dish if you wanted to – unless you think you’ll sop it all up. Ingredients: 20 baby red potatoes For the curry: 1 small onion, chopped 1 cup chopped tomatoes 1 tsp grated fresh ginger 3 garlic cloves, crushed 1 tsp cumin powder 1/8 tsp ground clove 1 tsp sugar 1 tsp red chili powder (Lanka guro) (this is VERY hot, adjust according to your tolerance) 1/2 tsp Garam Masala 1 tsp salt Aromatics: 2 Tbsp mustard oil 1/2 tsp cumin seeds 2 bay leaves 1 cinnamon stick 4 cardamom pods 2 cups water Method: 1. Boil potatoes in salted water until almost cooked. Drain. …
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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 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 Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. No drinky and drivey. Ingredients: 1 cup grapefruit juice 1 cup pineapple juice 1 cup coconut rum 1/4 cup grenadine 1/3 cup lime juice 3 cups Jamaican Ting (carbonated grapefruit soda, available at Whole Foods) Optional Ingredients: sugar cane swizzle sticks (available at Whole Foods) pineapple rings, for garnish Method: 1. In a large pitcher combine grapefruit juice, pineapple juice, rum, grenadine, and lime juice. Chill thoroughly. 2. Immediately before serving, add Ting and stir to combine. 3. Serve chilled. With your feet in the sand, if possible. Sparkling Grapefruit Breeze Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. CourseDrinks LifestylePotluck Friendly, Vegan, Vegetarian Food …
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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 …
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Serves 8 What is a Bâton de Manioc? The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke). Note: Do NOT shred the tough fibers in the center of the cassava, as these are unfit to eat and may contain traces of cyanide (just like apple seeds). Ingredients: 2 lbs cassava tubers banana leaves or aluminum foil Method: 1. Peel tubers. 2. (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. Rinse off. 3. Using a grater, shred the tubers into a large bowl. Again, be careful NOT to shred the tough fibers in the center, as these are unfit to eat. Then, using a pastry cutter (or potato masher), pound into a paste. NOTE: If you have a large enough mortar and pestle, you can use this as well. 4. Place about 1/4 cup of the paste …
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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 …
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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 …
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Serves 4 Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. Ingredients: 1 lb fresh green beans 3 Tbsp peanut oil 2 cloves garlic, crushed 1/2 tsp ground cumin 1/2 tsp paprika a hefty pinch ground cloves 3 Tbsp slivered almonds Method: 1. Steam green beans until tender, about 15 minutes (or if you like them firmer, that’s okay too). 2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, and cloves. Saute until fragrant, about 5 minutes. Add slivered almonds and cook for 1 minute more. 3. In a large serving bowl toss green beans with seasoned oil. Serve hot. Algerian Green Beans Votes: 3 Rating: 4.33 You: Rate this recipe! Print Recipe Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Quick, Vegan, Vegetarian Food TypeVegetables Servings Prep Time 4 people …
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