IFN: Malagasy Dining Extraordinaire...

So the menu was really awesome, and was as follows:

Lasopy (beef veggie puree soup), Varenga (roasted shredded beef), Vary Amin Anana (rice and greens), Lasary Voatabia (tomato and scallion salad), with Sakay (red pepper sauce), and Salady Voankazo for dessert (vanilla fruit).

So the first course was Lasopy:

Does it look gross? Kind of. But it was a really good, thick vegetable soup with a whole lot of vitamins and nutrition, and it was super easy to make!

Then the main course:

 

It was really quite good! Our favorite was the rice. (And we forgot to take a picture of the dessert...)

At any rate, try it out. It's all pretty simple to make and makes a great meal together, or you could piece and pair with some other favorites.

Lasopy

Vegetable Puree Soup

serves 4

Beef stock (for base)

1 qt. water

salt

pepper

3 carrots, peeled and cut into large pieces

1 turnip, peeled and cut into chunks

1 bunch scallions, cut into large pieces

2 c. fresh green beans

2 tomatoes, quartered

In a large pot, simmer for about an hour until veggies are tender.

Puree in blender or food processors.

Serve thick soup hot.

Varenga

Roasted Beef

serves 4

2 lbs. boneless chuck, cut into 1-inch cubes

1 qt. water

2 T. salt

2 cloves garlic, finely minced

1 c. onion, slices

In a large pot, cover and bring to a boil.

Simmer gently for about 2 hours or until meat can be shredded easily with a fork.

Add water if necessary to keep meat at simmering point.

Shred the meat and transfer to a 9x12 in baking pan. Pour sauce on top.

Roast at 400 degrees F for 30 minutes until meat is nicely browned across the top.

Vary Amin Anana

Rice and Greens

serves 6

1/2 lb. boneless chuck, cut into small cubes

2 T. oil

1 tomato, cut into pieces

1 bunch scallions, cut into 1 in. pieces

3/4 lb. spinach, cut into small pieces

1 bunch watercress, cut into small pieces

1 c. rice

salt

pepper

Brown meat in oil.

Add all except rice

Saute, stirring occasionally until veggies soften and volume is lowered.

Add 2 c. water (or enough to cover veggies)

Add rice.

Cover tightly and simmer until rice is thoroughly cooked and water is gone.

(Serve with Sakay sauce)

Sakay

Hot Red Pepper Sauce

Combine

1/2 c. crushed red pepper

1 T. ground ginger

2 cloves garlic, crushed

Add 4 T. oil to make a mush.

Lasary Voatabia

Tomato and Scallion Salad

serves 4

1 bunch scallions, finely diced

2 c. tomatoes, finely diced

2 T. water

1 t. salt

Tabasco sauce to taste

Combine all, stir lightly, and chill.

Salady Voankazo

Vanilla Fruit

1 fresh pineapple cut into 1 in. dice

1 small cantaloupe, cut into 1 in. dice

1 mango, diced

1 c. strawberries, sliced

(you could add whatever fruit you wanted)

Mix fruit so it is well blended.

In saucepan combine:

1/2 c. sugar

1/2 c. water

1/4 t. salt

2 T. fresh lemon juice

Bring to a boil. Boil for 1 minute.

Add 2 T. vanilla extract.

Pour over fruit, chill.

Can serve with additional vanilla extract on top.

Black Bean and Avocado Enchiladas

The Man lived in Mexico for two years while he served a mission for our Church, so Latin cuisine is common in our home. This is a vegan twist on a classic enchilada. As noted below, I used enchilada sauce I had previously frozen. Great taste. I have no idea what the recipe is. So the next time I make a tasty enchilada sauce, I will include post the recipe.

I added some cocoa to the enchilada sauce. The Man tasted it and thought for a moment, then realized that this was unsweetened mole sauce. So, I guess it was somewhat authentic. Haha. Anyway, it was a Chipotle enchilada sauce, that much I know.

This recipe is delicious and a great option for a meatless meal. It's also really cheap, because there is no cheese or anything more expensive than a couple avocados! This recipe does have about 8 servings, but if you're like us and can't help yourselves with good food you might eat them all by yourselves. Not even Bubs helped this time... Yeah.

Try them!

Black Bean and Avocado Enchiladas
Enchilada Sauce*
14-16 tortillas (fajita/corn size) – corn or flour

Filling
2 cans black beans, drained
2 medium avocados, chopped
2 small tomatoes
3 green onions, sliced
1 can corn/1 cup corn
½ c cilantro, chopped
2-3 garlic cloves, minced
1 teaspoon salt
Fresh ground pepper

Preheat the oven to 350. Combine filling ingredients. Season to taste. You could add some bell peppers jalapenos, or other ingredient if desired (this is almost like black bean salsa). Coat a 9x13 inch pan with oil or cooking spray.

Use a small frying pan to heat each corn tortilla until pliable. Pour about ¼ - ½ c. filling in the center of a warm tortilla, roll and place fold side down into dish. Repeat until filling is gone or pan is full (usually the latter happens). Pour enchilada sauce over the top and bake for 20 minutes or until heated through and sauce is bubbling. Sprinkle some cilantro leaves on top if desired.

*When I tested this recipe I used enchilada sauce I had frozen a while ago, so I don’t remember the recipe. So next time I make one and I like it, I will post it on the blog. But I did add cocoa to make it more like a mole sauce. But I would add a little sugar to sweeten it up a little next time.

IFN: New Caledonian ... weird? Yes.

So this eating adventure took us to the South Pacific nation of New Caledonia. And yes, the food was a bit weird.

We had coconut chicken and sweet potato and pineapple casserole. Weird. I know. I really actually liked both of them, but I thought the coconut chicken could have used a bit of spice for flavor.

At any rate, here they are in all of their glory (PS, the casserole sounds gross, but really, I liked it.) Try it. I dare you.

New Caledonian Coconut Chicken
serves 4

1/2 head cabbage, chopped
2 sweet potatoes, peeled, cubed
2 potatoes, peeled, cubed
2 c. coconut cream
2 chicken breasts, cubed
2 onions, chopped
2 tomatoes, chopped
2 cloves garlic, minced

Wash and chop veggies.
Pour 1 c. of coconut cream into the bottom of baking dish. Layer cabbage on the bottom and spread remaining ingredients on top. Cover with remaining coconut cream. (I added salt, pepper, cayenne, and a little thyme).
Cover and bake at 350 F for 1.5 hours.

If you don't like curdled-like coconut milk, I would wait to add it until the end of cooking. Which is what I will do next time.

New Caledonian Sweet Potato and Pineapple Casserole
serves 6

2 large sweet potatoes, cooked and sliced
2 c. cheese sauce
1 T. grated coconut
1 fresh pineapple, cored and sliced
2 T chopped green onions
2 T butter
Salt

Arrange in layers: pineapple, sweet potatoes, coconut, onion, cheese sauce. Repeat.
Bake in oven at 350 F for 30 minutes.

Cheese Sauce:
1 T. butter
1 T. (heaping) flour
1 1/2 c. milk
3 T cheese
salt and pepper

Melt butter. Mix in flour. Remove from heat.
Add half of milk.
Return to heat.
Slowly add remaining milk.
Add cheese and spice.
Stir until cheese melts.

IFN: Where in the World is Benin?!

So we originally pulled out Iran from the bag of countries this week, but we cheated and put it back. We figured since we just had Middle Eastern food, we'd give ourselves at least a week's respite. And out came Benin! Originally we thought it was a country in the Caribbean. Not so much. It's a tiny county in West Africa on the southern coast. Yeah. Who knew? Probably some of you, but not us.

The food was excellent. We made two dishes. Beninese Beef Stew (which was a curry... and so delicious!) and Couscous Azindessi.

This is the couscous azinedessi (couscous with peanut sauce!)

Here's the couscous with the Beninese Beef Stew over rice. Both delectable! Also really simple to make. (Though it does take a couple hours of simmering to make the beef tender.)

Here are the recipes! Enjoy!

Beninese Beef Stew
serves 4

1-1 1/2 lbs. beef stew meat
2 medium onions, chopped
3 T. Spicy Curry
2 t. salt
ground Cayenne Pepper (to taste)
ground Chipotle Pepper (to taste)
1 can coconut milk
1 c. water
1 sweet potato, cut into chunks, and deep fried
4 T. butter
1 T. flour
4 T. smooth peanut butter
5 garlic cloves, minced
several whole okra with tops removed (we couldn't find any, so we didn't use them)

Melt butter. Brown beef. Remove beef and use the remaining oil to fry onions and garlic until golden brown.

Add flour, curry, salt, peppers, and peanut butter. Heat for a minute, then slowly add coconut milk, then add the water. Heat for a minute. Simmer until thickened. Add beef and simmer until meat is tender (can take up to two hours)


About 20 minutes before serving add sweet potatoes and okra.

Serve over rice.

Couscous Azindessi
serves 4

1 package couscous
2 cans chicken stock
1 garlic clove, minced
1 slice gingerroot, minced
1/4 t. freshly ground pepper
1 large tomato, chopped
1 medium onion, chopped
3 T. oil (peanut, preferably)
1 T. tomato paste
4 T. peanut butter
1/2 c. peanuts, crushed
green onions, sliced for garnish

Cook couscous according to package directions, substituting chicken broth for water. (We had 2 c. broth and a package of couscous, about 1 1/2 c. dry).

Brown garlic, ginger, and onion in oil in a separate pan.  Transfer to blender with 1 c. chicken stock and tomato. Puree. Return to pan. Add peanut butter and paste. Heat through.

Mix peanuts with couscous. Top with peanut sauce and garnish with green onion.

Personal History

This is not a recipe. I know. Don't freak out.

So I was feeling like I needed to get started on recording my personal history, so I did. And then I realized that it would be awesome to hear the stories from my family and in-laws as well, so I created a family blog (one for each family) where we can all post portions of our personal histories. It's been really interesting getting to know people and their stories better. Maybe you should work on yours. Think about it. :)

On the blogs I post one challenge weekly. The first one we did was our own birth stories. We're now on week four and just finishing up our family section (I also like to refer to it as the Cast of Characters). I'm having a lot of fun recording all of it for myself and reading everyone's posts. Anyway. That is all.

IFN: Jamaican Me Crazy!

Jamaican night was fantabulous! The night before we made this fantastic jerk chicken marinade... I had two habanero peppers and a couple jalepenos... The Man threw in another habanero... it was intense.

So, we had Jamaican Jerk Chicken, Cabbage Salad, Rice and Peas (beans), and Fried Plantains.

Here are the recipes. The jerk chicken and plantains were the best! We have made both multiple times since the original IFN!

Jamaican Jerk Chicken

1 big bunch of green onions 
2 T soy sauce 
2 T oil 
1 T salt
Juice of 1 lime
1 T fresh thyme
1 T allspice 
3 Habanero peppers (to taste for you)
2 Jalepeno peppers
1 thumb sized knuckle of ginger (don't bother peeling)
3 cloves of garlic
 1/2 a small onion 
2-3 T of brown sugar

Cooking Instructions: Mix all ingredients in a mixer until pureed. Don't add extra water, it will be plenty juicy.


Dump over chicken and marinate over night.

We baked our chicken, but grilling or smoking it would do just as well. You can also baste it while cooking with sauce you set aside before marinating.

Jamaican Rice and Peas
(this makes a ton)

3 cups of rice
1 cup or can of fresh red peas (beans)
5 cloves of garlic (finely chopped)
1 uncut habanero or jalepeno pepper
3 Scallions
1 tin (or one cup) of coconut milk
1 t of salt
1 t of black pepper
2 sprigs of fresh thyme
7 c. water

Add garlic to boiling water (7 cups).
Add milk, rice, salt, pepper, and thyme.
Add beans.
Crust scallions and add. Also add pepper.
Bring to a boil, then reduce heat and place lid on pan.
Cook about 40 minutes or until rice is done.

Cabbage Salad
(also makes a lot)

1 Green cabbage
4 medium Carrot
6 Stalks Celery
1 Cucumber
½ Cup Sugar
½ Cup Vinegar
½ Cup Oil
1 Cup boiling water

Slice cabbage into thin strips
Slice carrot into thin slices
Slice celery in to thin strips crossway.
Slice cucumber into thin strips
Place all ingredients in to a container
Pour the boiling water in the container
Cover the container for 20 minutes   
Drain the liquid
Serve at room temperature


Fried Plantains 
(these taste pretty much like fries)
See recipe here.

IFN: Saudi Arabia

More Arabian food! Woot!

So the Arabian food was a lot like the Moroccan food... no curry though, saffron instead, but the premise is very similar (tomato base, veggies, etc.)

I made Al Kabsa, Fattoush, and Falafel (I think I didn't put enough bread crumbs in the falafel because they didn't fry up right, so that recipe is going to be excluded until I figure out what works...)

Enjoy!

Al Kabsa
serves A TON

1/4 c. butter
Chicken breast pieces (how every many people you're planning on serving - 8-10)
1 lg. onion, finely chopped
6 garlic cloves, minced
1/4 c. tomato sauce
2 large tomatoes, chopped
1 1/2 c. grated carrots
4 whole cloves
1 pinch nutmeg
1 pinch cumin
1 pinch coriander
1 pinch saffron
6 whole allspice berries
1/2 t. cinnamon
(Other spice suggestions are white pepper, dried limes, and green cardamoms, which we didn't have)
salt
pepper
4 c. hot water
1 chicken stock cube
2 1/4 c. basmati rice
1/2 c. raisins
1/2 c. slivered almonds, toasted

Melt butter in large pot. Add chicken pieces, onion, and garlic and saute until onion is tender.

Stir in tomato sauce and simmer for 5 minutes.
Add tomatoes, carrots, and spices. Cook for a few minutes. Add water and stock cube.
Bring to a boil, reduce heat and cover.
Simmer over low heat for 30 minutes. Add rice and stir carefully.
Re-cover and simmer for 45 minutes until rice is tender.
(Can remove chicken and brown it in the oven at low temperature instead of boiling it)
Serve rice on platter with chicken and garnished with almonds.

Fattoush (bread salad)


*This is a great fresh salad that is a bit tangy, but has a lot of different flavors to it

4 c. lettuce
1 medium cucumber, peeled and diced
2 medium tomatoes, chopped
1 medium onion, finely chopped
4 T. fresh cilantro, chopped
4 T fresh parsley, chopped
2 T. fresh mint, chopped
2 cloves garlic, crushed
1 t. salt
1/2 t. pepper
3 T. olive oil
1 T. lemon juice
2 c. well-toasted pita bread, broken into small pieces

Mix all except pita.
Add pita bread. Mix again.
Serve.

Enjoy!

IFN: Bahrain

Okay. So either I'm not looking in the right place... or Arabian/Middle Eastern food is pretty similar. They all use pretty much the same spices, and a lot of rice and some tomatoes. But at any rate, it tasted pretty good, and we especially liked the sweet rice.

So... Bahrain is a little island country off the coast of Saudi Arabia. We looked it up. Haha.

We essentially had two things, and they pretty much looked the same. Though they were very different in taste. Machboos and Muhammar.

This is the Chicken Machboos. It's a savory dish with a lot of spices in it.

This is the sweet rice Muhammar. Yum!

Essentially we ate rice with a bit of chicken and veggies for this meal, but it was incredibly filling and we had a ton of leftovers. (They're also pretty much one-pot-wonders, which is a plus.)

Enjoy!

Chicken Machboos
serves 4

2 c. water
1 1/2 c. basmati rice
2 tomatoes, chopped
4 chicken breasts
2 onions, finely chopped
coriander (fresh chopped, or powdered)
hot pepper
cinnamon
paprika
tumeric
cloves
cayenne
cardamom powder
2 garlic cloves, minced
1 slice gingerroot, minced
2 T. butter
1/8 c. lemon juice
3 T. oil
3 t. salt

Heat the water. While heating, mix together paprika, tumeric, cinnamon, cardamom, cloves, cayenne. salt, and pepper. Rub onto chicken.

Heat oil and fry onions, garlic, and ginger until golden brown. Add your favorite hot pepper. Add chicken and brown. Sprinkle more cinnamon and the remaining mixed spices. Cook on medium for about 3 minutes, turning often.

Add tomatoes, turn ingredients, and cook for 3 more minutes. Sprinkle additional salt on top of everything and pour water on top while it is still hot.

Cover the pan and let it cook for about 1 hour on medium-low heat until the chicken is cooked. Add coriander about 5 minutes before you remove chicken from the stock pan. While the chicken is cooking, wash the rice in cold water and let it sit for 10 minutes.

Remove chicken from pot, place in pan, brush with oil, and sprinkle more cinnamon on top. Place in oven at 325 degrees and allow chicken to become golden brown.

Add rice to the stock pot. Stir and cook at low heat until the rice absorbs the stock and is almost done. Sprinkle the lemon juice on top, and place butter pieces. Cover and cook on low heat for 30 more minutes.


Heap rice in serving dish and top with chicken.

Sweet Rice Muhammar
serves 4

2 c. basmati rice
1/4 t. saffron
1/4 t. cloves
1/2 t. cinnamon
1/4 c. butter
1/2 c. sugar
 2 T. water

Soak together saffron, cloves, and cinnamon in water.

Boil 6 c. of water and add rice. Boil to half cooked (about 8 minutes) and drain.

Stir sugar throughout. Add butter and stir. Pour spices on top and stir.

Cook on very low heat for 20-25 minutes. Transfer to serving platter. Top with more melted butter.

Enjoy!

Greek-a-licious

This is the perfect tangy meal as we're getting to summer (and grilling season!). Here's a dinner combo you'll love if you like Greek food! Green Marinated Chicken (I baked my chicken since it was rainy and freezing when I made this) and Tzatziki Israeli Couscous!

So, just so you know, there are different kinds of couscous. The one you are probably most familiar with traditional couscous which are essentially tiny granules of durum wheat and have a light, fluffy consistency. The other kind of couscous is called Israeli. It is closer to a pasta. It's definitely chewier than traditional couscous. I used the latter kind in this recipe, although you could try it with something else!

 

Greek Marinated Chicken
1-2 large chicken breasts
3/4 c. plain yogurt (I used whole milk)
1-2 tablespoons olive oil
3-5 garlic cloves, minced
½ tablespoon oregano
1 lemon
1 teaspoon salt
Fresh ground pepper, to taste
¼ c. fresh parsley, chopped (I used curly, but I think I would recommend Italian for flavor)

Preheat oven to 375 (unless grilling). Combine the yogurt, olive oil, garlic, oregano, salt, and pepper in a bowl. Zest the lemon into the mix, then cut and squeeze in the juice from the lemon. Stir until combined. Add parsley and stir.

Cut chicken breasts into slices (I used one large breast and got seven smaller pieces) and place in marinade. Stir to cover. Place in refrigerator. Refrigerate for at least 30 minutes.

If baking, place chicken pieces in casserole dish and bake for 45-60 minutes, until golden brown on top. If desired, you can use chicken pieces with skin as well.

Tzatziki Couscous
1 ½-2 cups Israeli Couscous (or acini de pepe pasta or regular couscous)
½ cucumber, diced to taste (I like my pieces small and you can add more too)
½ c. fresh parsley, chopped (I used curly, I would recommend Italian)
1-2 tablespoons olive oil
1-2 garlic cloves, minced (or sub garlic powder)
½ teaspoon salt
Fresh pepper, to taste
½ c. plain yogurt
1 lemon
Dill, if desired (I didn’t use any)

Cook your couscous in boiling water for about 5-7 minutes until soft (like pasta). Combine other ingredients in a bowl. Drain couscous in a mesh strainer and chill with cold water. Allow to drain. Add to other ingredients. Stir an chill (or can be served at room temperature if desired).

IFN: Japanese Food Night!

One time we pulled Japan. I am half Japanese, so I wanted to try some things that I don't typically make. Even though teriyaki chicken is pretty "standard" Japanese fare, I actually hadn't ever made it before. The menu: teriyaki chicken, Asian slaw (not really Japanese, but a good pairing for this meal), miso soup, and asparagus tempura.

It was really great! So here are the recipes...

Teriyaki Chicken
serves 4

1 T. cornstarch
1 T. cold water
1/2 c. white sugar
1/2 c. shoyu (soy sauce)
1/4 c. cider vinegar
1 clove garlic, minced
1/2 t. ground ginger
Freshly ground black pepper
4 chicken breasts

Combine cornstarch and water in a saucepan. Mix together. Add all remaining ingredients except chicken. Simmer until sauce thickens and bubbles.  Set aside 1/8 c. of sauce.

Preheat oven to 425 degrees F.

Place chicken in a lightly greased pan. Brush with sauce. Turn pieces and brush again. Bake for 30 minutes or until done and brush every 5-10 minutes with sauce.

Garnish with extra sauce, sesame seeds, and orange (if desired).


Asian Slaw

6 T. rice wine vinegar
6 T. vegetable oil
5 T. creamy peanut butter
3 T. soy sauce
3 T. brown sugar
2 T. ginger root
1 1/2 T. fresh garlic, minced
5 c. thinly sliced green cabbage
2 c. thinly sliced red cabbage
2 carrots julienned
6 green onions, chopped
1/2 c. chopped cilantro
(can also add napa cabbage and red bell peppers)

Whisk together rice vinegar, oil, peanut butter, soy sauce, sugar, ginger, and garlic.

Combine remaining ingredients in separate bowl. Toss with sauce mixture just before serving. Garnish with sesame seeds.


Tempura Batter

1/2 c. flour
1/2 c. cornstarch
1 t. baking soda
1 t. baking powder
1 t. sugar
1/2 t. salt
1 egg
2/3 c. ice water

Stir together dry ingredients and set aside.

In a medium bowl, beat egg slightly and mix with ice water.

Stir in the dry ingredients. Stir only until mixed. Will be slightly lumpy.

Dip whatever you would like (we used asparagus) into the batter and deep fry in hot oil until golden brown. Drain on paper towels.


Miso Soup

4 c. water
4 T. Miso
Green onions
Tofu

Mix together water and miso until miso is dissolved. Add green onions and tofu (firm), simmer until warmed through and ready to eat.

Bringin' Out the Texan - Texas Sheet Cake (Chocolate) Cookies

I lived in Texas 6 whole weeks. But I was born there, so I figure I can claim I'm a Texan when the mood suits me. So The Man loves Texas Sheet Cake. I've never been a chocolate lover, but being married to one has made me eat more chocolatey things, and I like them okay. (I know, not loving chocolate... Something must be wrong with me.)

Anyway. I came across Texas Sheet Cake Cookies in a search, and I thought "Why not?" So I tweaked them a little. And I was torn about them. They were tasty. Very tasty, in fact, but they were not very cake-like. SO, for now these will be Texas Sheet Cake Cookies, but I may eventually switch out the cookie recipe for something more cake-like. But until then, enjoy these delicious chocolatey morsels of goodness.

Texas Sheet Cake Cookies
altered from Cookies & Cups
Cookies
½ cup butter
1/3 cup sugar
1 egg
1 ½ teaspoons vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/3 cup flour
1/2  cup heaping  semi-sweet chocolate chips, melted

Icing
½ cup butter
2 tablespoons cocoa powder
2 tablespoons milk (I used almond milk)
Splash vanilla
1 ½ cups powdered sugar (add more to taste)

Preheat oven to 350. Cream butter and sugar until light. Add egg and vanilla, and mix well. Mix in baking powder, baking soda, and salt. Slowly mix in the flour in three portions. Dough will be thick. Melt chocolate chips (in a microwave safe bowl, heat on high in microwave for 30 seconds, stir, and heat for additional 15 second increments until melted). Mix directly into dough. Drop measured tablespoon mounds onto baking sheet (with parchment paper or a silicone mat) and bake for 7-8 minutes until cookies appear set. Allow to cool until able to move without breaking. Transfer to wire rack set over wax paper to cool. DO NOT OVERBAKE. These will look like they are not completely done.

In a saucepan, melt butter and mix in the milk and cocoa powder. Whisk until melted. Add a spash (1/2-1 teaspoon) vanilla. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow to set before serving.

Store at room temperature in an air tight container (you won't need to... at least we didn't).

IFN: South African Tastiness

International Food Night strikes again! South Africa was the destination location. I will admit, I was a little wary... mainly because meatloaf is not my favorite food ever, but this recipe is truly fantastic!

Unfortunately... it looks kind of yellow and brown generally, but pair it up with a green salad, and you'll have a fantastic meal! A note, we cut all these recipes in half and they worked out wonderfully, so if you double it, you'll have enough to feed a much larger crowd. With us we had more than enough for both of us to take for lunch the next day.

Bobotie
3-4 servings

1 T. oil
1 onion, thinly sliced
1 lb. ground beef
2 slices bread (the recipe calls for white, we used wheat), crust removed and cubed
1/2 c. milk
1/8 c. lemon juice (can substitute vinegar)
1/4 c. raisins (we used golden)
1 T. sugar
2 T. curry powder (we used spicy)
1/2 t. tumeric
salt and pepper to taste
5 bay or lemon leaves (opt)
1 egg, beaten

Preheat oven to 325 F.

Heat the oil in a large pan or skillet over medium. Add onion and saute until translucent and just starting to brown. Add beef and cook until crumbly. Remove from heat, drain of any excess fat and place in a large bowl.

Put the bread and milk in a bowl and soak for 5-10 minutes. Remove bread and squeeze it dry, adding the excess milk back into the bowl.

Add the soaked bread, lemon juice, raisins, sugar, curry powder, tumeric, salt, and peppter to the bowl with the cooked meat and onions. Mix well.

Pour the meat mixture into a greased casserole dish and smooth out the top. If using the leaves, arrange them in a decorative fashion on the top of the dish. Press them down slightly to make them stick. Bake uncovered for 30 minutes.

Beat the eggs with the reserved milk. After the meat has baked for 30 minutes, pour the egg mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.

Remove from oven and serve hot with geelrys and mango chutney.

Geelrys
serves 3-4

2 1/4 c. water or stock
1 1/4 c. long-grain rice
1/2 t. tumeric
1 cinnamon stick
1/4 t. ground cinnamon
1 T. sugar
salt and pepper
1/4 c. raisins (we used golden)

Add the water or stick to a large saucepan and bring to a boil over medium heat. Add the remaining ingredients and return to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes (or until water is absorbed). You might need to add a little more water that noted (since ours was a little crunchy).

Remove from heat and set aside, covered, for 5-10 minutes. Discard cinnamon stick, fluff with a fork and serve hot.

Mango Chutney (Aam ki Chatni)
serves 3
I made mine the night before so it could cool

1 T. oil
1/2 t. ginger, minced
1/2 t. ground coriander
1/4 t. tumeric
1 green or ripe mango, peeled and chopped
1/4 c. lime juice (can substitute vinegar)
1/4 c. sugar
1/2 t. mint, chopped
1/4 t. cayenne pepper
1/4 t. salt

Heat the oil in a small saucepan over medium. Add the ginger, coriander, and tumeric and saute lightly to cook ginger and toast the spices (about 30 seconds).

Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, or until the mango softens and the chutney becomes glossy.

Remove from heat and cool completely. Put into a clean glass jar (it will stain plastic) and store refrigerated. (Good for weeks).

Try these out! Seriously they are awesome!

Requested Recipes

Okay, so this isn't an international food night post, but I've had requests for a couple of my recipes, so here's a smattering of them:

Green Goop Pasta*

 

Note: I usually make stuff up, so this is an estimation of what I do...
serves 4-6 (and probably could serve more...)

2-3 medium ripe avocado

½ c cilantro leaves, chopped

1 bunch spinach

1 red pepper

2 T lime juice

1-2 green chilies (jalapeno or serrano)

Garlic cloves (generous to taste, at least 3 cloves)

2 T olive oil

Basil

4 T Parmesan, grated

Salt and pepper

1-2 lb. pasta

1 can chickpeas (garbanzo beans)

Cook pasta according to directions. Drain pasta and chickpeas.

Put a bit of oil in pan and sauté red pepper and then add remaining spinach (after sauce is made) to wilt. Add pasta and chickpeas. Add sauce (to taste, can save some sauce for later). Toss to coat. Garnish with red pepper flakes and/or parmesan (sometimes I garnish with mozzarella if I have it).

Sauce:
Place avocados (skinned and pitted) into blender. Add cilantro, 1-2 c. spinach, garlic, lime juice, chili, parmesan, oil, salt, and pepper. Add 1-2 T. water and blend until smooth.

*We tried this with rice instead of pasta and just had a bowl of the pepper, wilted spinach, and beans on the side in addition to the sauce (instead of mixed all together), and it was fantastic!

Carolina Slaw
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped (optional)
1 medium sweet onions, finely chopped (optional)
2 carrots, grated
or
Pick up a bag of cole slaw mix :)

Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed (optional)
1 cup cider vinegar
Spices to taste (garlic, salt, pepper)

Put veggie mix in large bowl. Heat up dressing ingredients over medium heat and bring to a boil. Lower heat and simmer until sugar is dissolved. Pour over veggies and mix. Chill until cold.

Tropical Fruit Spring Rolls

Rice wrappers (they sell them at grocery stores in the Asian food section... they are circular and hard... about 8 inches in diameter)
Fruit!
I used the following (putting the last three ingredients all together in a bowl):

• 1 mango (cut into strips)
• 1/2 lb strawberries (chopped)
• 3 kiwi chopped
• 2 bananas (chopped)

Dipping Sauce:
1/2 c. honey
2 t. lime juice
1/4 t. vanilla extract

So the rice wrappers can be a bit tricky... and I've used them quite a bit and still don't have the technique down perfectly, but here's what I do...

Get a frying pan that will fit one rice wrapper and fill with water. Set burner on lowest setting. Dip wrapper in until it becomes flexible. Pull out of the water and place on a plate. Place mango sticks about 1 inch from the bottom. Put about a tablespoon of the rest of the fruit. Pull the bottom of the wrapper up and tuck under the fruit. Pull the sides in and roll up. The wrapper should stick to itself and seal. Repeat until fruit is gone. Place a damp paper towel over them if you're not going to eat immediately.

Add all sauce ingredients and heat up for about 30 seconds. Dip and enjoy!

IFN: A Taste of Thai

Thai food is one of my favorites! These recipes are tried and true and two of my favorite Thai dishes! We had Pad Woon Sen and Gaeng Khiew Waan Gai (Green Curry). Both are awesome!

Plated and scrumptious!

Green Curry
Green Curry Paste (to taste) - I use a whole jar (about 4 tablespoons)
2 cans coconut milk
1 chicken breast
green bell pepper
red bell pepper
onion, sliced
2 red potatoes, or 1 russet potato, cubed
1 carrot
1/2 c. bamboo shoots
2 c. water
1 T. sugar/brown sugar
1 t. salt
fresh ground pepper
1/2 c. fresh basil (preferably Thai)

Cut the chicken in to 1/4" slices. Chop peppers, carrots, and bamboo shoots.

Put a little oil or butter in your pot and saute the chicken and veggies until crisp-tender.

Pour coconut milk into the pot and turn on the stove to medium. When it begins to boil, add the green curry paste. Stir together for 2 minutes. Add sugar, pepper, and salt. Simmer until chicken and potatoes are done. Add basil. Serve hot over rice.

Pad Woon Sen
9 oz. (1 pkg) cellophane noodles (rice)
1/2 c. sliced carrots
1/2 c. sliced cabbage
1/2 c. bean sprouts
1/2 c. green onions, thinly sliced
1 chicken breast, thinly sliced
1 egg
2 T. soy sauce
1 T. fish sauce
4 T. oyster sauce
1 T. minced garlic
2 T. oil
cilantro if desired

Soak noodles in water. Set aside. Scramble the eggs and set aside. Add oil to hot pan. Fry garlic until brown, be careful not to burn it. Add chicken to pan, stir fry until cooked. Add carrots, cabbage, and bean sprouts. Stir fry for  1 minute. Add egg. Cook until done. Add noodles to pan. Add soy sauce, fish sauce, and oyster sauce. Toss well and cook until heated. Add more sauce if needed to taste. Serve hot with cilantro if desired.

IFN: The Egyptian Fast Food

Now let me just say that the title is somewhat a misnomer... this dish isn't particularly fast... mainly because it uses a whole bunch of different ingredients that have to be cooked separately. Koshari is fast food in Egypt, I guess because the actual assembly of said meal takes all of a minute. Thus, if the food is already cooked and ready to be assembled, it really is a fast food. (Which is why it is such on the streets of Egypt.)

Honestly, I was pretty excited to try this carb fest, as I pretty much love all of the elements of this dish. And it turned out to be incredibly tasty! Try it out! (If you can balance cooking multiple things on the stove at once, you can get this dish ready in about 45 minutes.)

Koshari
2 large onions, sliced into rings and halved
4 cloves garlic, minced
3/4 c. vegetable oil
3/4 c. uncooked long grain rice
1/4 t. red pepper
1 t. cumin
1 can tomato sauce
1 can diced tomatoes
3/4 c. lentils
4 c. water
1 c. salad macaroni
1/2 c. vinegar
1 can chickpeas

Boil lentils for 25 minutes. Drain. Add new water and add rice. Simmer for 20 minutes until rice is tender.

Cook macaroni according to directions.

Add oil to saucepan and brown garlic. Add vinegar and bring to a coil. Add tomato sauce and diced tomatoes, salt, pepper, cumin, and red pepper. Bring to a boil and lower heat. Simmer. (You can add more red pepper and make it as spicy as you want. I'm pretty sure I added more than 1/4 t.... like way more...)

Cover onions in oil and fry.

After everything is prepared, serve in separate bowls.

Layer as follows:
lentils and rice
macaroni
sauce
chickpeas
fried onions

IFN: A Cheery Costa Rican Breakfast

I thought we'd change things up a little and do a typical breakfast instead of regular lunch or dinner food, though this is still pretty savory and may be mistaken as a lunch/dinner. But anyway.

So Costa Rica (officially The Republic of Costa Rica). The capital of the country is San Jose and their official language is Spanish. The population is over 4 million. They've come a long way from being a tiny isolated (read: poor) colony in the 18th century to present where they have become one of the most prosperous (and stable) countries in Latin America. Interesting fact: they have no standing army. It was abolished when their constitution was written and accepted in 1949. It is a constitutional republic, and was the only democracy in Latin American before 1950 (even if it was 1949).

Read more about Costa Rica here.

Gallo pinto is apparently the most (or one of the most) common breakfasts in Costa Rica. It is served with huevos (eggs-fried or scrambled), natilla (sour cream), and patacones (fried plantains). And, of course, a generous dose of Lizano Salsa. Apparently it's the sauce of choice there. Unfortunately, I didn't do my research early enough, so the version below is a homemade recipe I found. Hopefully it tastes similar. I guess I won't know until I try the real Lizano. My gallo pinto recipe is kind of a mash of the various recipes I found. And we've made patacones before, but I'll put the recipe on here just for easiness sake.

We thought this was a hearty and tasty breakfast! Bubs and I had scrambled eggs with cheddar and The Man had a fried egg. And by the way, if you love potato chips and/or french fries, you should try fried plantains. They are like a cross between the two. We LOVE them. LOVE!

And here's Costa Rican BREAKFAST!

Gallo Pinto
3 c. black beans
1 1/2 - 2 c. white rice
small onion, finely chopped
4-5 garlic cloves, minced
3 c. chicken stock (or veggie)
3 tablespoons chopped cilantro
1/2 sweet pepper (red or orange), finely chopped, (optional)
4-6 tablespoons Lizano salsa (or sub some Worcestershire sauce)
oil

If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. If they're from a can, drain the beans and skip the simmering. Add fresh water to an inch above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft.

Saute dry rice in oil (1 tablespoon) for a minute or so, then add the onion and garlic. Saute until soft. Add pepper (if desired) and cilantro. Add stock and cook until rice is tender. Stir in the beans and the salsa.

Lizano-style Salsa
makes about 1 cup - original recipe found here 
1 dried chili, such as guajillo
3/4 cups water
1/4 small yellow onion
1 2-inch piece thick carrot, chopped
1 tablespoon granulated sugar
1 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons unflavored vinegar
1 1/2 teaspoons ground cumin
1 teaspoon fine salt
1 teaspoon molasses

Remove the stems of the chili(es) and then slice the chiles in half lengthwise. Remove the innards and pre-heat a skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1/2 cup of the chile-infused water and add this to the blender with the chiles. Add the rest of the ingredients to the blender and blend until smooth. Sauce will keep in refrigerator for up to two weeks.

Patacones (Fried Plantains)
3-4 green plantains
salt
oil

To peel the plantains, take off both ends with a sharp knife. Then cut incisions along the natural ridges of the plantain, peel away the skin. Cut into 1” rounds.

Heat an inch of oil in a deep skillet at medium (325F). Carefully place plantains in the oil. Fry until light brown. Remove with a slotted spoon and place between two pieces of parchment paper or wax paper. Flatten the rounds with a mallet, frying pan, bottle, knife, etc. to about 1/4 “ thick. Season with salt.

Turn up heat to 375F. Carefully drop the flattened plantains back into the oil and fry until brown. Remove with slotted spoon and drain on paper towel. Season to taste with salt. The second fry is SO important!

Eggs

Microwave Scrambled
When I'm in a time crunch, and I want to make a scrambled egg fast, I do it in the microwave!
eggs
butter
salt and pepper
other mix ins (cheddar cheese!)

Crack eggs into a microwave safe mug. Scramble the eggs well. Season and add mix ins. Place in microwave for 30 seconds on high. Remove and scramble with a fork. Place in for additional 15 second increments until done to taste.

Fried - Sunny Side Up
eggs
butter/oil
salt and pepper

Preheat a skillet (bigger if you're cooking more than one egg) on medium with a little bit of oil or butter coating the bottom. Crack egg carefully onto pan (or you can crack into another dish first if you don't trust your egg cracking skills!) and allow the white to set before you finish pouring the yolk on. (The white should start cooking immediately upon touching the pan). Place a few teaspoons of water in and cover with a lid (this steam creates the top white coating on the yolk and helps cook the white through). Check periodically until done to taste. The yolk should be covered with a white film and the white should be cooked through with the edged of the egg starting to curl. If you do not want the steam on your egg, turn the heat down to medium low and cook slowly until the egg is done through. 

So there you have it. Costa Rican breakfast!

IFN: French Fare

Old post...

I don't know how reputable these particular recipe is in terms of its "French" origin, but it was amazing either way! (At least the site I looked at mentioned it as French... so if the internet says it, it must be true, right?)

We had amazing French Onion Soup (with made up wine flavor since I didn't have any on hand), Rosemary Lemon Chicken, New Potatoes with Butter and Parsley, and Honey Baked Brie for dessert. TASTY!!!

French Onion Soup
serves 2

1/2 c. unsalted butter
2 large onions, sliced
1 garlic clove, chopped
1 bay leaf, crushed
Thyme
Salt
Pepper
1/2 c. red wine (or 1/2 c. grape juice, short 1 T. + 1 T. red wine vinegar)
1 1/2 T. flour
2 cans beef broth
1 baguette, sliced (3 slices per serving)
1/4 pound grated Gruyere (or mozzarella)

Melt the butter in a large pot over medium heat. Add onions, garlic, and seasonings. Cook until onions are very soft and caramelized, about 25-30 minutes. Add the wine (or wine substitute), bring to a boil, reduce heat and simmer until the wine has evaporated and the onions are dry. (If using the substitute and after 10 minutes there is still liquid, drain the extra liquid off.) Dust the onions with the flour, stir, and turn the heat to medium low so the flour doesn't burn. Cook for 10 minutes. Add the beef broth and simmer for 10 minutes or more. Add additional seasonings if desired.

There are two methods for finishing it off. If you don't have cups or bowls (to serve individual servings in) that can go in the oven,  then place the baguette slices on a baking sheet in a single layer, sprinkle with cheese, and broil until golden and bubbly (3-5 minutes).

Ladle the soup and float the cheese croutons on top.

If you have stoneware to go in the oven either under the broiler or oven, broil the baguette slices until golden brown on each side (2-3 minutes - browner is better if you don't like soggy bread). Place a crouton at the bottom, ladle the soup into the serving bowl or cup. Cover the top of the soup and croutons with soup and place in the oven or under the broiler. Heat until cheese is melted and browned.

*notes* sometimes I just use red wine vinegar instead of "red wine." It doesn't taste quite the same, but works in a pinch. Also... sometimes I just throw cheese in this and dip the bread if I'm feeling particularly lazy.

The Gruyere is really good, and some chefs will swear by it for their soup. I didn't think it was worth the extra cost. I will stick with mozzarella next time.

Rosemary Lemon Chicken
1/2 - 1 chicken breast per serving
1/2 c. extra virgin olive oil
1/2 c. lemon juice
1 t. lemon zest (I like to use more)
1/4 c. dry white wine (cooking)
3 T. fresh chopped rosemary
1 clove garlic, crushed and chopped
3/4 t. salt
Rosemary sprigs for garnish if desired.

Stir the olive oil, lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until thoroughly combined. Pour the marinade into a bag or glass dish. Add the chicken and turn to make sure all is coated. Turn throughout the marinating process. I marinated my chicken about 8 hours. It was delicious. I'm sure overnight would be fine.

Grill or fry in a skillet with a little oil and serve with rosemary garnish.

Parsleyed New Potatoes
3/4 lb. baby Yukon Gold potatoes, halved or quartered
1 T. butter
2 T. chopped parsley (Italian)
1/3 t. salt
1/3 t. pepper

Combine potatoes and 2 t. water in a microwave-safe bowl and cover with vented plastic wrap. Microwave on high for 6 minutes. Test with a fork. Microwave more if needed. Stir in butter, parsley, salt, and pepper. Cover.

Baked Honey Brie
1 round of Brie
3 T. honey
Bread (I used the same baguette as with the soup)

Preheat the oven to 375F. Place Brie on ovenproof serving plate and bake for 10-12 minutes, until the cheese is hot throughout. Garnish the baked Brie with honey and serve with bread.

Cheers!

St. Paddy's Day Feast

Confession. Every year I had to steel myself to eat corned beef. Why did I keep making it? Well, because I knew that I actually kind of liked it when I did eat it, but it was just a mindset thing that made it somewhat iffy.

But this year, no problem! It was awesome! I tried a new version of our traditional meal (note, this meal isn't really traditionally Irish, it is Irish-American, but then again, so is the way we celebrate St. Patrick's Day, so I guess it's cool). So this is how it went down.

Roasted corned beef, roasted/slightly steamed cabbage, and roasted root veggies, served with (root)beer in dark glass bottles. And it was delish. Thanks to The Pioneer Woman for the inspiration with the whole balsamic reduction glaze for the cabbage. It was Ah-mazing. Look:

Even Bubs liked it and ate a bunch!

Sometimes I'll make Irish Soda Bread too, but not this year. We used to watch Waking Ned Devine, but our movie watching isn't what it used to be with a little one here. I use corned beef from the store. Some people go all crazy and brine their own meat... I say "Ain't Nobody Go Time for That!" It seriously takes hours and hours, and unless you own a ranch and butcher your own beef, you still have to pay for the original roast! Without further stalling...

St. Patrick's Day Feast

Corned Beef
        1 package corned beef (2-4 lbs)
        Fresh ground black pepper

Preheat oven to 325. Rinse off roast. Place in dutch oven or baking pan fat-side up. If the meat came with a spice packet, sprinkle that and a generous amount of black pepper (2-3 tablespoons) and rub in. Cover with the lid or aluminum foil and bake for 2 ½-3 hours. Uncover and continue baking for 30-45 minutes more and check with a fork. Fork should slide in with little to no resistance. If not fork tender, continue cooking for 20 minutes increments until done.

Roasted Cabbage & Root Veggies
1 small-medium cabbage, cut into 8 wedges
Root veggies peeled and cut into chunks (of about the same size)
    I used:
    4 carrots
    4 red potatoes
    1 parsnip
    1 onion
oil
salt and pepper
balsamic vinegar
sugar

Spread your root veggies out on a cookie sheet. Drizzle with some oil and add salt and pepper. Mix with your hands until evenly coated and spread into one layer on the sheet. Place in the oven with the roast when you uncover it.

Meanwhile, place balsamic vinegar in a pan with 1 teaspoon-1 tablespoon of sugar (I used about ½ c vinegar) and bring to a boil. Reduce to a simmer and allow to reduce until thick.

Put oil in a frying pan and heat to medium-high. Brown cabbage wedges on both sides until a nice brown color is present. Place on a cooling rack on a cookie sheet and sprinkle with salt and pepper. When the roast is done, remove and tent. Raise oven temp to 375 (leaving veggies in) and put in cabbage (you can put water in the pan if you want to steam the cabbage a bit). Roast for about 20-30 minutes until tender and browned (veggies should be tender and browned as well). Remove and place in baking dishes. Drizzle some of the balsamic reduction on the cabbage and place the remainder in a bowl to use during the meal.

Place roast on a platter and either slice or shred, depending on preference.

Now if I had been a brilliant blogger, I would have made this earlier and posted it before St. Patrick's Day. But since I'm not, you'll have to settle for using it next year. Here's the necessary "drunk" photo (obviously, we don't drink).

Happy St. Paddy's Day!