Serves 3 In El Salvador, Atol is made with fresh corn kernels, milk, cinnamon, and sugar. My version is simplified for the home cook – but if you have the time, and if it is in season, cut the corn straight off the cob. Do it while listening to Salvadoran music, just because. Ingredients: 1 lb frozen corn, thawed 2 cups milk 1 cinnamon stick 1/4-1/2 cup sugar extra milk, as needed ground cinnamon for garnish Method: Add golden nuggets of goodness to a medium pot. Balance a cinnamon stick on top. Pour milk over the cinnamon stick… and click on the heat. While the milk is coming to a simmer, pour on the sugar. (If you don’t have a crazy wild sweet tooth, just add 1/4 cup. Also, if your corn is ultra sweet you may not need so much). Give everything a buzz with an immersion blender. Simmer about 15-20 minutes, then strain out all the fibers and yucky bits. Put those in your garden. Reheat the strained mixture if it cools down …
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Makes about a quart On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive. Ingredients: 1 onion, chopped 2 tomatoes, chopped 2 15 oz cans fava beans, drained and rinsed *these should be small, round fava beans not the giant ones we see in the dried foods section. salt Garnish: Fresh chopped parsley 1 lemon, juiced 2 hard boiled eggs, chopped (optional) olive oil Serve with pita bread wedges Method: In a medium pot add onions… … tomatoes … and fava beans Splash in some water… enough to almost cover. Bring to a boil, reduce to a gentle simmer, cover and cook for about 45 minutes or until the flavors meld nicely. Puree or mash the beans. …
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Serves 6 Egyptians have been eating Um Ali for hundreds of years. Clifford A. Wright tells the story well: One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm Ali, pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes, sultanas [raisins], nuts, and coconut. She covered it with sugar and milk and put it in the village’s oven. Excerpt from A Mediterranean Feast As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table. Ingredients: 1 sheet of puff pastry, baked 1/4 cup almonds 1/4 cup raisins 1/4 cup coconut chips (or 1/8 cup shredded coconut) 1/8 cup sugar 1 cup whole milk 1 cup half and half Method: Bake the puff pastry according to package directions. It will turn into a giant, greasy pillow. Try not …
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Makes a gallon (4 quarts) If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it. Ingredients: 1 onion, chopped 3 garlic cloves, crushed 1/2 tsp cumin 1 tsp ground annato/achiote 3 giant baking potatoes, peeled and cubed (each about 6″ long) 2 cups of milk enough water to cover the potatoes 1-3 cups extra milk for thinning to desired consistency salt & pepper 1 cup shredded cheese – cheddar or Monterey jack a palmful of chopped cilantro For the Garnish: chopped cilantro crumbled queso blanco 1-2 avocados, cubed green onion, sliced Method: Prepare yourself for an assault of deliciousness. First, cook the chopped onions in a large pot until softened. While they’re cooking, add in the crushed garlic… … …
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I’m not sure what Saturday morning breakfast looks like at your house but make me one promise… some Saturday soon… whip up one of these crazy open-faced cornmeal omelets. Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away! Serves 1 For the omelet: 1 tablespoon butter 1/8 cup green onion 2 eggs 1/2 cup cooked cornmeal 1 Tbsp chopped cilantro 1/4 cup shredded cheese (monterey jack and cheddar blend) Garnishes: Shredded cheese Cilantro Green onion Method: Whisk eggs together with cooked cornmeal. Add in the cheese, cilantro, green onions, salt, and pepper. Melt butter in a non-stick pan over medium heat. Trust me on the non-stick part. I tried to make this in a regular pan and it stuck like crazy. When the butter is sizzling, pour in the egg mixture. Cover and cook gently. The goal is for the top to be cooked before the bottom burns. Gentle heat is your answer. Sprinkle with cheese and let melt. Cover again if …
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Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche. Makes 4 dozen 3 1/2″ empanadas Ingredients: 2 batches of empanada dough For the filling: 4 cups peeled, chopped apples (about 3 medium apples) 1/2 cup sugar 1/8-1/4 cup raisins 1 tsp ground cinnamon 4 Tbsp butter 1 Tbsp cornstarch 1 egg to brush on the pastries before baking 3 1/2″ cutter Method: First, prepare the empanada dough. Next, put on a happy song while you peel and chop the apples. Preferably this one from Ecuador. When you’re chopping go a little smaller than I did (it will make it easier to fill such the empanadas). Gather the rest of your ingredients… in a moment the sweet apples, cinnamon, sugar, and raisins will make your entire house smell like “good.” Melt butter in a pan with sugar and cinnamon. Add apples and …
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Makes about 16 2″ meatballs Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp. Oh, and super thanks to you who voted on our Facebook Fan Page – your votes decided we should try bakso made with chicken. The mild chicken flavor is perked up with a dose of sautéed garlic and shallots. They are great in Bakso Noodle Soup and can be frozen for other uses. Ingredients: 1 lb ground chicken 3 cloves garlic, crushed 1 shallot, minced 1/4 cup tapioca flour 1/2 cup crushed ice 1/2 tsp salt 1/4 tsp pepper Method: Gather the shallot and garlic. If you don’t have shallot you could use a little red onion. Chop the shallot and crush the garlic. Cook …
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Serves 2-4 This crunchy, protein-rich alternative to croutons and crackers is perfect in soups and on salads. A great way to introduce tofu to someone who has never had it and particularly wonderful in our Bakso Noodle Soup. Ingredients: 1 block super firm tofu 1/3 cup rice flour (extra as needed) vegetable oil Method: Get ready for deliciousness. Preheat vegetable oil to 365F in a small, uncovered pot. Drain off a package of tofu, preferably super firm. Slice into even cubes. I like to see how perfect I can get the cubes. We used to get tested on things like that at the Culinary Institute of America. If you like plain tofu go ahead -sneak one … you’ll still have a lot left. Next, make it snow: cover in rice flour (or you can dip them into the flour, on a plate). Either way, all six sides of the cubes should be covered with rice flour. Drop them into the oil, taking care not to crowd them. When they are done they’ll be tan and …
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Serves 4 They might not look like much, but these kidney beans taste like a work of art! Get your sofrito on! Ingredients: 1 cup sofrito olive oil 2 cans red kidney beans 1 cup stock or water salt & pepper Method: Heat up some oil in a medium pot. Add sofrito and cook… past the point where it releases all its juices… To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible. Next, add the beans. And splash in water or stock. I used stock. Simmer gently until the beans are tender and flavorful. This took about an hour for me. Season generously! Dominican Beans Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe They might not look like much, but these kidney beans taste like a work of art! Get your sofrito on! CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeLegumes, Miss Ava’s Favorite Recipes, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes Servings Prep Time 4 people 10 minutes Cook …
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Makes 8 These biscuits don’t need butter and jelly. They don’t need gravy. Just eat them straight up, with a smile. Crispy and golden, they get their color from a boiling oil bath. Great for plunking into soups and stews, or alongside rice and beans. Ingredients: 1 1/2 cups flour 1 1/2 tsp sugar 1 tsp baking powder 1/2 tsp salt 1 Tbsp butter 1/3 cup milk (a few drops more, if needed) 1/4 inch oil Method: Are you wearing a black shirt? You might want to switch it for a white one – this could get a little messy. First of all, there’s going to be white powder flying around everywhere when you whisk together the flour, baking powder, salt, and sugar. Unless you choose a big enough bowl. After whisking furiously, add a lump of butter. There’s nothing better than a lump of butter. Unless you get grease stains on your shirt. Then, I suppose it won’t matter what color it is. Use a pastry cutter or fork to break the butter up …
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Serves 4 Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing. Ingredients: 1 lb lamb, cubed 1 onion, chopped 1-2 Tbsp ghee or vegetable oil 1 tsp cumin 1/4 tsp cloves 1 tsp cardamom 1/4 tsp cayenne (or to taste) 1/2 tsp cinnamon 1 14 oz can diced tomatoes 1 cup water, plus extra as needed 1/2 cup long-grain rice salt & pepper Method: Put on your beret – today you are going to be an artist, painting flavor with spices. (Trust me, the beret is totally appropriate: Djibouti has been heavily influenced by France – it was French ruled until 1977) So.. like I said, get out your beret. Here is your palette… the warm colors of cumin, cloves, cardamom, cayenne, and cinnamon. Heat it up in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft …
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Serves 4 Have ten minutes? Mix up a batch of Laxoox for breakfast tomorrow. This yeasty, tiny-bit-tangy flatbread is a lot like Injera. The people of Djibouti enjoy Laxoox for breakfast with butter and honey. In the evenings they use it to dip and scoop and enjoy all manner of stews and sauces. Sounds great to me. Ingredients: 2 cups all-purpose flour 1/4 cup wheat flour 1/4 cup millet flour (aacceptable substitutes include rice flour or sorghum flour) 1 1/2 tsp yeast 1 tsp salt 1 tsp sugar 2 1/2 cups water Method: Let’s go to Djibouti. First step? Add flour to a large bowl. Sprinkle on the yeast… A pretty dusting of sugar… .. and a happy scoop of salt.. If you squint a little, it almost looks like the arid mountains and sandy-scapes of Djibouti … yay! Now, here’s where things get crazy. Splash on some water. Give everything a good whisk. Cover and … a) refrigerate overnight b) let sit on the counter for a few hours It is ready when it looks …
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