tag:blogger.com,1999:blog-81019342957610922642024-03-05T01:57:36.735-08:00Around The World In My KitchenFollow my journey in my kitchen around the world!Anonymoushttp://www.blogger.com/profile/17165032367991071301noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-8101934295761092264.post-53741233495998360282014-01-31T17:21:00.002-08:002014-01-31T17:24:30.340-08:00Colombia: Beef Lettuce Wraps w/ Pickled Jalapenos, Potatoes w/ Kale, & Roasted Asparagus Wrapped in BaconThe dishes I cooked from Colombia were so yummy! I'm not sure which one was my favorite. Enjoy!<br />
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<h3>
Beef Lettuce Wraps w/ Pickled Jalapenos </h3>
Serves: 5-6<br />
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Pickled Jalapenos:<br />
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<br />
6-8 Jalapenos, sliced<br />
1/2 Cup White Vinegar<br />
1/2 Cup Water<br />
4 Tbsp Sugar<br />
2 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
<br />
Prepare jalapenos. Put the vinegar, water, sugar and salt in a pot, stir and bring to a boil. Add in the sliced jalapenos, stir and remove from heat. Let it sit for ten minutes. Place jalapenos w/ liquid in a jar/container and let cool to room temperature. <br />
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Lettuce Wraps:<br />
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8+ Lettuce Leaves <br />
1 Lb Ground Beef<br />
1 Onion, chopped<br />
4 Garlic Cloves, minced<br />
1 Carrot, grated<br />
2 Tsp Cumin<br />
2 Tsp Salt<br />
2 Tsp Pepper<br />
1 Head of Cilantro, chopped<br />
4+ Avocados<br />
2 Cups Sliced Tomatoes<br />
Oil<br />
<br />
<br />
Place oil into a pan and saute the garlic and onion for a few minutes.<br />
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Add in the ground beef, cumin, salt and pepper and cook until done. Put ground beef mixture w/ the remaining ingredients (including the pickled jalapenos) into the lettuce leaves and enjoy!!<br />
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<h3>
Potatoes w/ Kale</h3>
<h3>
<div class="separator" style="clear: both; text-align: center;">
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</h3>
Serves: 5-6<br />
<br />
8 (small) Potatoes, peeled and chopped<br />
4 Tbsp Oil<br />
1 Onion, chopped<br />
4 Garlic Cloves, minced<br />
1 Lb Kale (or Spinach), veined and shredded/chopped <br />
1 Lemon<br />
1 Tbsp Red Pepper Flakes<br />
Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
Pepper<br />
<br />
Prepare the potatoes. Cook them in a large pot, covered in water. Add Salt and bring to a boil. Cook until the potatoes are tendered. Drain and set aside.<br />
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In a large pan, heat the oil, onions, and garlic. Saute for a few minutes.<br />
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Add in the kale (or spinach) and red pepper flakes. Cook until the kale softens.<br />
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<br />
Add the potatoes and juice from one lemon. Cook for a few more minutes and season with salt and pepper. Enjoy!<br />
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<h3>
Asparagus Wrapped in Bacon</h3>
<h3>
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</h3>
Serves: 6-8<br />
<br />
1 Bunch of Asparagus<br />
8+ Slices of Bacon, cut lengthwise (to double amount)<br />
Oil<br />
Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
Pepper<br />
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Preheat oven to 400<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°</span>F. Drizzle oil on baking sheet. Wrap Asparagus in bacon and drizzle some more oil over them. Season with salt and pepper.<br />
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Bake for 12 minutes. <br />
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Enjoy!!<br />
<br />Anonymoushttp://www.blogger.com/profile/17165032367991071301noreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-12642374086391944782014-01-28T17:30:00.001-08:002014-01-31T17:23:22.594-08:00Zimbabwe: Chicken & Rice Casserole, Sugar Bean Balls, & Carrot CakeI loved what I cooked from Zimbabwe. I can't wait until I cook from this country again because there were a lot of good options. Enjoy the recipes!<br />
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<h3>
Chicken & Rice Casserole</h3>
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Serves: 10+<br />
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4 Cups Rice, cooked<br />
2 Chicken Breasts, cooked & shredded<br />
4 Garlic Cloves, minced<br />
4 Tsp Cumin<br />
2 Tbsp Oil<br />
4 Tbsp Sugar<br />
4 Tomatoes, chopped<br />
1 Can (15 oz) of Tomato Sauce<br />
2 Cups Frozen Corn<br />
1 Can Baked Beans<br />
1 Tbsp Worcestershire Sauce<br />
- TRY: <a href="http://www.amazon.com/gp/product/B0058NJA8C/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0058NJA8C&linkCode=as2&tag=arthwoinmyki-20">Annies Homegrown Organic & Vegan Worcestershire Sauce, 6.25 Ounce</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0058NJA8C" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
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Cook the chicken by boiling it for about 20+ minutes. Shred the chicken with two forks. Meanwhile, cook the rice as well (remember the ratio for water or broth with rice is 1:2). Prepare all ingredients. Preheat the oven at 350<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°</span>F.<br />
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Heat the oil in a pan. Add the chicken, garlic, cumin (2 Tsp) and cook on medium heat for 5 minutes. Add in the corn and cook for a few more minutes.<br />
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In the casserole dish, pour in the tomato sauce and tomatoes. Add in the rest of the cumin (2 Tsp), Worcestershire sauce, and sugar. Mix well.<br />
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Layer on the rice, beans, and then the chicken (w/ corn & garlic). Bake for 40-45 minutes. Enjoy!<br />
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<br />
<h3>
Sugar Bean Balls</h3>
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Serves: 6-8<br />
<br />
1 Cup Sugar Beans, cooked (& rinsed)<br />
1 Small Onion, finely chopped<br />
4 Garlic Cloves, minced<br />
1 Tsp Ginger, minced<br />
1/2 Medium Red Pepper, chopped<br />
1/2 Medium Green Pepper, chopped<br />
1 Carrot, coarsely grated<br />
2 Tsp Soy Sauce<br />
- TRY: <a href="http://www.amazon.com/gp/product/B0006Z7NNQ/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006Z7NNQ&linkCode=as2&tag=arthwoinmyki-20">Bragg Liquid Amino Bragg 32 oz Liquid</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0006Z7NNQ" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1 Tsp Paprika<br />
1 Tsp Curry<br />
2 Slices of Bread, made into crumbs<br />
Oil for frying<br />
<br />
<br />
In a bowl, combine the beans, salt, curry, soy and paprika. Mash the beans well. Add in the peppers, garlic, ginger, onions, carrots, and breadcrumbs and mix well.<br />
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Make into balls and refrigerate for 30 minutes to an hour or more.<br />
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Add oil in a pan and fry the balls on all sides. Enjoy!<br />
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<h3>
Carrot Cake</h3>
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Serves: 8-10<br />
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1/2 Cup Raisins, chopped<br />
1/2 Cup Sultanas, chopped<br />
- TRY: <a href="http://www.amazon.com/gp/product/B0013G4ECA/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013G4ECA&linkCode=as2&tag=arthwoinmyki-20">Crazy Jacks Organic Dried Sultanas 375g</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0013G4ECA" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1/2 Cup Pecans, chopped<br />
1 1/2 Cup Brown Sugar<br />
2 1/2 Cup Flour<br />
3 Cups Grated Carrots<br />
3 Eggs<br />
1 Cup Oil<br />
1/2 Tsp Baking Soda<br />
1 Tsp Cinnamon<br />
1/2 Tsp Nutmeg<br />
<br />
Preheat the oven to 350F.<br />
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Combine the sugar, oil, and eggs.<br />
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Add in the carrots, raisins, sultanas, and pecans. Mix well.<br />
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Sift the flour. Mix the flour, baking soda, nutmeg, and cinnamon. Combine both mixtures well.<br />
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Grease the baking dish and pour in the batter. Bake for 45-50 minutes. Allow to cool and serve!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17165032367991071301noreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-6024693553466677402014-01-26T19:57:00.002-08:002014-01-31T17:23:51.212-08:00Laos: Chicken & Rice, and Coconut CakesThese recipes are simple and yummy! Enjoy!<br />
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<h3>
Loatian Chicken & Rice</h3>
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Serves: 4-5<br />
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2 Chicken Breasts, Chopped<br />
2 Garlic Cloves, minced<br />
4 Tbsp Peanut Oil<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B00862OK7I/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00862OK7I&linkCode=as2&tag=arthwoinmyki-20">Spectrum Organic High Heat Peanut Oil. 16 OZ</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B00862OK7I" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
6 Green Spring Onions, sliced thin (not pictured - my husbands allergic!)<br />
1 Tsp Fennel Seed<br />
1/2 Tsp Cayenne Pepper<br />
1/2 Tsp Cinnamon<br />
1/4 Cup Peanuts, chopped finely<br />
3 1/2 Cups Coconut Milk<br />
1 Cup COOKED Rice<br />
<br />
In a large pot, heat the oil over low to medium heat. Add in the garlic, onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute for a few minutes.<br />
Meanwhile, cook the chicken with some peanut oil in a pan. <br />
Add the chicken, coconut milk and cooked rice. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes.<br />
Enjoy!<br />
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<h3>
Coconut Cakes <br />
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</h3>
Serves: 8-10<br />
<br />
2 Cups Coconut Milk<br />
1 1/2 Cups Rice Flour<br />
- TRY: <a href="http://www.amazon.com/gp/product/B003X35RR2/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003X35RR2&linkCode=as2&tag=arthwoinmyki-20">One 24 oz Bob's Red Mill Whole Grain Brown Rice Flour</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B003X35RR2" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1/2 Cup Sugar<br />
Pinch of Salt <br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
<br />
Set the oven for 350<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small;"><span style="line-height: 18px;"></span></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°</span>F. Mix all of the ingredients together. With a muffin pan, fill in the cups about 3/4 high. Cook in the oven for 15-20 minutes - varies depending on the oven. Enjoy!<br />
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<h3>
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</h3>
<br />Anonymoushttp://www.blogger.com/profile/17165032367991071301noreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-61525875384680807812013-12-01T17:22:00.002-08:002013-12-02T09:48:11.312-08:00Costa Rica: Arroz con Pollo (Chicken & Rice with Salsa), Caribbean Bread, & Arroz con Leche (Rice Pudding)I love Costa Rica! I went there for vacation a year and a half ago and want to go back so bad! It was a great place to visit and I thoroughly enjoyed their food. I loved their rice and beans. It wasn't just any rice and beans, it had such great flavor that I haven't been able to find anywhere else.<br />
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So, when I decided to cook from Costa Rica, my goal was to match that flavor so that I could satisfy my taste buds and pretend like I was back in Costa Rica - oh how I wish! My husband also said that this was probably one of his favorite meals that I have cooked - woohoo. Enjoy and have fun!<br />
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<h3>
Chicken & Rice (Arroz con Pollo)</h3>
Serves 4-5<br />
<br />
Chicken:<br />
2-3 Chicken Breasts, cubed<br />
2 Tbsp Oil<br />
2 Cloves of Garlic, minced<br />
1 Rib of Celery, chopped<br />
1 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tsp Pepper<br />
1 Tbsp Oregano<br />
1 Tbsp Cumin<br />
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Rice:<br />
1 Lb Long Grain Rice, uncooked, rinsed and dried<br />
2 Tbsp Oil<br />
2 Carrots, peeled and finely diced<br />
1 Tsp Annatto<br /> - TRY: <a href="http://www.amazon.com/gp/product/B003YEYWL2/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003YEYWL2&linkCode=as2&tag=arthwoinmyki-20">Spice Appeal Annatto Seed Whole, 80-Ounce Jar</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B003YEYWL2" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
Salt to taste<br />
2 Cups Peas<br />
Chicken Brother or Water for cooking<br />
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Salsa/Sauce:<br />
1/2 Cup Onion, finely diced<br />
1/2 Cup Red Bell Pepper, seeded and diced<br />
1 Tomato, diced<br />
1/4 Cup Cilantro<br />
1 Can Tomato Paste<br />
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Chicken: Heat the oil in a large pan over medium high heat. Add all of the chicken ingredients and stir regularly. Cook until chicken is thoroughly cooked.<br />
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Rice: Place all of the rice ingredients in a rice cooker - make sure to double the liquid (water or chicken broth) compared to the rice <i>and</i> veggies. I choose chicken broth for my liquid.<br />
If you are not using a rice cooker, do the same in a pot with a lid slightly ajar. Cook until rice is finished (30-45 minutes).<br />
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Salsa/Sauce: Saute the onions, bell pepper, tomato, cilantro, and salt in a small pot over medium heat for a few minutes. Add in the tomato paste and stir. Cook for 10-15 minutes stirring regularly.<br />
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Serve the chicken with the rice and sauce. Enjoy!<br />
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<h3>
Caribbean Bread</h3>
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Yields 3 Loaves<br />
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8 Cups All-Purpose Flour<br />
3 1/2 Cups Warm Water<br />
2 Tbsp Yeast<br />
1/2 Cup Brown Sugar<br />
1/2 Cup Oil<br />
2 Tbsp Vanilla<br />
1/2 Tbsp Cinnamon<br />
1/2 Tsp Nutmeg<br />
1/2 Cup Raisins<br /> - TRY: - <a href="http://www.amazon.com/gp/product/B0000TL5SC/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000TL5SC&linkCode=as2&tag=arthwoinmyki-20">Melissa's Organic Raisins, 3 Packages (3 oz)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0000TL5SC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1/2 Cup Candied Fruit<br />
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Combine the yeast with 2 cups warm water. Add in 2 1/2 cups of the flour and mix. Cover and set it aside for at least 3 hours.<br />
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Preheat the oven to <span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;">350</span></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°</span><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;">F</span></span>.<br />
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Place brown sugar in a saucepan with 1 1/2 cups of water. Bring it to a boil and then bring to a simmer.<br />
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Add all of the ingredients and mixtures together. Mix until the dough is smooth.<br />
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Separate the dough into 3 equal pieces. Place each dough into a bread pan and bake for 30 minutes.<br />
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Let bread cool before taking it out of the pan. I just flipped the pan over and the bread came out. Enjoy!<br />
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<h3>
Arroz con Leche (Rice Pudding)</h3>
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Serves: 5-6</div>
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1 Cup Sweetened Condensed Milk</div>
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1 Cup Evaporated Milk</div>
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6 Cups Milk</div>
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1 Cup Long Grain Rice, uncooked</div>
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1/2 Cup Water</div>
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1 Tsp Vanilla</div>
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2 Tsp Cinnamon</div>
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1 Tsp Nutmeg</div>
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1/2 Cup Raisins</div>
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- TRY: <a href="http://www.amazon.com/gp/product/B0000TL5SC/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000TL5SC&linkCode=as2&tag=arthwoinmyki-20">Melissa's Organic Raisins, 3 Packages (3 oz)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0000TL5SC" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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In a large saucepan bring the rice, water, 4 cups of milk, evaporated milk, vanilla, cinnamon and nutmeg to boil over medium high heat. Let it boil for 5 minutes. Stir in the sweetened condensed milk. Bring to a boil. Stir in the remaining 2 cups of milk and bring it back to a boil. Reduce to a simmer and cook for 30-45 minutes (until the rice is cooked). Stir in the raisins and cook for 10 more minutes. Serve chilled or at room temperature. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-49233075512205192652013-12-01T16:14:00.001-08:002013-12-02T09:49:34.592-08:00Montenegro: Sesame Ginger Chicken, Potatoes & Cheese Cornmeal (Kacamak), & Priganice (Doughnuts w/ Apple)I'll be honest - this was probably my least favorite set of recipes that I cooked. I don't know if it is because I messed up or that my taste buds were just not having it.<br />
First off, the chicken was suppose to be a sesame ginger chicken soup. However, I actually really liked the chicken recipe so I've changed the recipe so that it is not a soup. I was not too fond of the potato dish. I'm just personally not a huge fan of cornmeal. The Donuts was yummy, but they just weren't that pretty haha and they were a little difficult to make.<br />
Sorry for the lack of pictures - I forgot to take more! Hopefully I didn't scare you off from cooking recipes from the country of Montenegro - I recommend the chicken and donuts! Have fun!<br />
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<h3>
Sesame Ginger Chicken</h3>
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Serves 4-5<br />
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2-3 Chicken Breasts, chopped into 1/2 inch pieces<br />
1 Inch Piece of Ginger, minced<br />
2 Tbsp Dry White Wine<br />
6 Tbsp Sesame Oil<br />
2 Tsp Sugar<br />
1 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
Sesame Seeds<br />
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Heat the sesame oil in a large pan. Add the chicken and brown on all sides. Stir in the remaining ingredients. Cook until the chicken is cooked thoroughly (about 15-20 minutes). Stir throughout the cooking process.<br />
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May garnish with sesame seeds. Serve with potato cheese dish. Enjoy!<br />
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<h3>
Kacamak with Potatoes, Cheese & Cornmeal</h3>
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Serves 6-8</div>
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3 Cups Water</div>
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2 Potatoes, peeled, cubed and boiled</div>
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Salt to taste</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 1/4 Cup Cornmeal</div>
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1/2 Cup Feta Cheese</div>
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1/4 Cup Oil</div>
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Bring the water to a boil in a pot. Add the <i>cooked</i> potatoes and salt. Bring to a boil for 5 minutes. Remove from heat and gently mash the potatoes in the pot. Slowly add the cornmeal and continuously stir. Add the cheese and oil. Stir Well. </div>
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<h3>
Priganice (Doughnuts w/ Apple)</h3>
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Dough: </div>
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2 Tbsp Sugar</div>
1 Cup Flour<br />
2 Tbsp Warm Water<br />
1/2 Cup Warm Water<br />
1 Package of Yeast<br />
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Oil for frying<br />
1 Green Apple, diced into small pieces<br />
Sugar to coat<br />
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Mix the sugar with the 2 tbsp of warm water. Sprinkle in the package of yeast (don't stir). Set aside for 2 minutes and <i>then</i> gently stir. Set aside for 5 minutes. Foam or small bubbles must form on the surface - if this does not happen start over. (It can get messed up if the water is too warm or too cold and/or if the yeast is not fresh).<br />
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Stir 1 cup of flour and 1/2 cup of warm water into the yeast mixture. Mix well and then set aside - it should double its size.<br />
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After dough has risen, heat the oil in a pot with medium to high heat. Make sure you have enough in the pot so that the doughnut can be immersed in the oil.<br />
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Drop a piece of the apple in the dough. Take two spoons and scoop the dough that surrounds the apple piece. Then make the dough into a ball (with the apple piece in the middle).<br />
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Drop the ball into the oil. Make sure it browns on all sides. Take the doughnut out and place on a paper towel to soak up the remaining oil. Roll in sugar and serve warm. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-83791160874605239482013-12-01T15:27:00.002-08:002013-12-02T09:51:58.800-08:00Senegal: Chicken & Vegetables in Peanut Sauce, Black-Eyed Pea Salad, & Peanut Ice CreamSenegal is the world capitol for peanuts! They grow a lot of peanuts and therefore 2 out of my 3 recipes are heavily flavored by peanuts. Each recipe I cooked was delicious - I especially loved the peanut ice cream - two of my favorite things! Enjoy!<br />
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<h3>
Chicken & Vegetables in a Peanut Sauce</h3>
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Serves: 5-6<br />
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1 1/2 Cups Unsalted Roasted Peanuts OR 1 Cup Natural Creamy Peanut Butter<br />
3 Cups Water<br />
3-4 Lbs Chicken (Breasts, Thighs, etc.)<br />
2 Tbsp Oil<br />
1 Onion, peeled and chopped<br />
1 Bell Pepper, seeded and chopped<br />
3 Garlic Cloves, minced<br />
1 Can Diced Tomatoes w/ Juice<br />
1 1/2 Tsp Cayenne<br />
2 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Medium Potatoes, peeled and chopped<br />
3-4 Medium Turnips, peeled and chopped<br />
1 Lb Spinach<br />
White Rice<br />
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Preheat the oven to 325°F. If you are using peanuts, blend them in a blender until they are creamy. Then put the peanut butter into a bowl and mix with 1 1/2 cups of water.<br />
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Season the chicken with salt. Heat the oil in a large pan and brown the chicken on all sides. Set chicken aside in a large ungreased baking pan. In the same pan saute the onion and bell pepper until it is fragrant. Add the garlic and saute for a few more minutes. Stir in the peanut butter mixture and remaining water, tomatoes with juice, salt, and cayenne pepper. Simmer for a few minutes.<br />
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Pour the mixture over the chicken and mix in the vegetables. Put in the oven and cook for 45-60 minutes.<br />
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While that is cooking, saute the spinach in a little bit of water or oil. Also, cook the white rice.<br />
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Serve with spinach and rice.<br />
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<h3>
Black-Eyed Pea Salad</h3>
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Serves 8-10<br />
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1/2 Lb Black-Eyed Peas, soaked in water overnight<br />
1 Quart Water<br />
1 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tomato, diced<br />
1 Cucumber, peeled and diced<br />
1 Bell Pepper, seeded and diced<br />
1 Cup Green Onions, minced<br />
1/2 Cup Fresh Parsley, minced<br />
Juice of 2 Limes<br />
1 Habanero Pepper, seeded and diced<br />
1/2 Tsp Black Pepper<br />
2/3 Cup Olive Oil<br />
8-10 Lettuce Leaves for serving<br />
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Allow the black-eyed peas to soak overnight - this will allow for a faster cooking time.<br />
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In a large saucepan, boil the peas in 1 quart of water for 30 minutes to a hour (until tender - it may take more depending how long they soaked). Season with salt while cooking. Drain and set them aside.<br />
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In a large bowl combine the remaining ingredients (except the peas and lettuce). Mix well. Combine the mixture and peas. Cover and let it sit for 1 hour (on counter or in the refrigerator).<br />
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Serve by using the lettuce leaves to scoop the salad.<br />
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<h3>
Peanut Ice Cream - Yummy!</h3>
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<div>
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<div>
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Serves: 8-10<br />
<br />
1 (14 oz) Can Evaporated Milk<br />
1 Can Condensed Milk<br />
1/2 Cup Sugar<br />
1/4 Cup Milk<br />
1 Cup Peanut Butter<br />
4 Tbsp Lemon Juice<br />
<br />
In a large saucepan, immerse the can of evaporated milk in water. Boil the can for 20 minutes. Chill the can in the refrigerator for several hours.<br />
<br />
Once it is chilled, whip the evaporated milk in a cold bowl for a few minutes. Add the lemon juice and sugar.<br />
<br />
In another bowl, combine the peanut butter, condensed milk and milk. Mix well.<br />
<br />
Fold the two mixtures together well. Freeze the mixture in the freezer.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-88413350934371923942013-12-01T13:51:00.001-08:002013-12-02T09:54:00.989-08:00Azerbaijan: Stuffed Cabbage Rolls with Beef, Rice & Herbs, Potato-Carrot Bread, & Cinnamon-Walnut Apple Roll UpsI have never before cooked or ate food from the country of Azerbaijan and it definitely wasn't what I expected. I'm not sure what I was expecting, but part of me thought it would be all curry or more Middle Eastern. The few recipes I did reminded me of Eastern European recipes. Anyways... it was good! I'm not a huge fan of cabbage, but I love cooked cabbage. I absolutely loved the cabbage rolls! The herbs and seasonings were yummy! The dessert was also very fun to make since I've never made roll ups before. I shared these with some of my neighbors and they loved them. Enjoy!<br />
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<h3>
Stuffed Cabbage Rolls with Beef, Herbs & Rice</h3>
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Serves: 4<br />
<br />
Stuffing:<br />
1 Lb Ground Beef or Lamb (or combo)<br />
1 Onion, peeled and finely chopped<br />
3 Tbsp Tomato Paste<br />
1/2 Cup Medium Grain Rice, washed and drained<br />
1/2 Cup Fresh Cilantro, minced<br />
1/2 Cup Fresh Dill, minced<br />
2 Tbsp Unsalted Butter<br />
1 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tsp Pepper<br />
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Rolls:<br />
1 Large Green Cabbage<br />
3 Tbsp Tomato Paste<br />
1 1/2 Cup Hot Water<br />
2 Tbsp Unsalted Butter<br />
<br />
Prepare the stuffing by combing all the ingredients together. Mix well and set aside.<br />
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Prepare the cabbage leaves by filling a large saucepan with water and a pinch of salt. Bring the water to boil. With a knife, cut out the core of the cabbage - this can be tricky, at least for me it was. Then <i>carefully</i> pull off the leaves, keeping them whole and undamaged. (I was able to pull off some undamaged, but it was hard! I had left over stuffing to eat by itself haha). Stir a <i>few</i> leaves in the water at a time and allow to boil for at least 5 minutes, or until they have softened. Place leaves in a colander to drain.<br />
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Once they leaves have cooled, place them on a cutting board and cut out the rough center vein (this will allow it to be easier to roll up). Do not cut out the whole vein, just the part nearest to you (stem nearest to you). Make sure you have some damaged leaves or the cut out stem parts to use later.<br />
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With each cabbage leaf, place 2 big spoonfuls (you can determine the size of stuffing since each leaf is different) in the center of the leaf. Fold in the sides and then roll up from the bottom. Make sure to roll away from you. Set Aside and finish the cabbage leaves.<br />
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Arrange the left over cabbage pieces on the bottom of a large saucepan. Place each stuffed cabbage in the pan. Make sure the seam side is down. If you have more than one layer of cabbage rolls place some tomato paste between the layers and on top of the last layer. Pour the hot water and more tomato paste on top of the cabbage rolls. Cover the top layer with the butter.<br />
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Place a ovenproof plate on top of the rolls to keep them secure.<br />
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Cover and bring to a boil, then reduce to a simmer for 1 hour. Serve warm!<br />
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<h3>
Potato-Carrot Bread</h3>
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Yields 1 Loaf<br />
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4 Potatoes, medium sized, chopped<br />
1 Carrot, medium sized, chopped<br />
2 Eggs<br />
1/2 Cup Oil<br />
1 Cup Yogurt, plain<br />
1 Cup All-Purpose Flour<br />
1 Tsp Baking Powder<br />
1/4 Cup Fresh Cilantro or Parsley, chopped<br />
1/4 Cup Fresh Dill, chopped<br />
1 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tsp Black Pepper<br />
<br />
Put the chopped potatoes and carrot in a medium saucepan and cover with water. Bring to a boil and cook for 25 - 30 minutes or until the vegetables are tender.<br />
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Preheat the oven to 380<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°</span>F. Grease the bottom of a loaf pan (9"x 5"x 3") and set aside.<br />
<br />
In a large mixing bowl, mix the eggs and oil together. Then add in the yogurt, flour, baking powder, vegetables and herbs. Mix <i>gently</i> and season with salt and pepper.<br />
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<br />
Pour the batter into the pan and bake for 1 hour. Remove from oven and allow to cool before serving.<br />
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<h3>
Cinnamon-Walnut Apple Roll Ups</h3>
Filling:<br />
3 Green Apples, peeled and grated<br />
1/2 Cup Sugar<br />
1 Tsp Cinnamon<br />
3/4 Cup Walnut, finely chopped<br />
Oil for frying<br />
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<br />
Dough:<br />
2 3/4 Cup All-Purpose Flour<br />
1/3 Cup Powdered Sugar<br />
1 Tsp Baking Powder<br />
1 Cup + 3 Tbsp Butter, unsalted and room temperature<br />
2 Tbsp Plain Yogurt<br />
1 Tbsp Lemon Zest<br />
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<br />
Top:<br />
Powdered Sugar<br />
<br />
Filling:<br />
Prepare the apples. Fry the apple pieces in a pan with a <i>little bit</i> of oil. Mix in the sugar. Cook over medium heat for about 10 minutes. Remove the pan from heat and allow to cool to room temperature. Once it has cooled mix in the cinnamon and walnuts. Set aside.<br />
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Dough: In a large mixing bowl mix the flour, powdered sugar, and baking powder. Then add the remaining ingredients. Knead well until the dough is soft to the touch.<br />
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Grease 1-2 baking sheets. Preheat the oven to 380<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°</span>F.<br />
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Divide the dough into 4 parts shaped like a ball. Roll each ball out into a 8-9 inch circle. Using a knife, cut the circle into 8 wedges.<br />
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Place about 1 teaspoon of the filling in the middle of each wedge.<br />
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Then roll each wedge up. Place each roll up on the baking sheets.<br />
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Bake for 12 to 15 minutes or until the <i>edges</i> are golden brown. Dust the tops with powdered sugar. Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-17590102403741653292013-11-20T20:48:00.001-08:002013-12-02T10:13:07.578-08:00Italy: Roasted Vegetable Lasagna, Risotto, Garlic Focaccia, Roasted Red Pepper Bruschetta, & Strawberry TiramisuI was visiting my parents when I cooked from the country of Italy. I felt like a crazy woman cooking in the kitchen because I picked 5 different recipes. They were all very delicious! However, if I must pick favorites I would say the Garlic Focaccia, Farrotto Primavera and Strawberry Tiramisu were my favorite!! Enjoy!<br />
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<h3>
Roasted Pepper & Goat Cheese Bruschetta</h3>
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Serves 10<br />
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1 Loaf of Country Style Italian Bread, cut into slices about 1/2 inch thick<br />
2 Roasted Red Peppers (Recipe Below)<br />
6 Tbsp Goat Cheese, crumbled<br />
2 Tbsp Fresh Thyme (or your herbs of choice)<br />
Oil for drizzling<br />
Sea Salt & Black Pepper, to taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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Roasted Red Peppers:<br />
1 Red Pepper<br />
3 Garlic Cloves, minced<br />
Salt & Pepper<br />
1/4 Cup Fresh Parsley, minced<br />
1/4 Cup Olive Oil<br />
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Wash, chop, remove seeds and slice the pepper into thin pieces. Place pieces on a baking sheet and broil until the skin starts to blacken. Remove from oven and let it sit for 10 minutes. Remove the skin from the peppers. Slice the peppers into thin pieces. Place pieces into a bowl w/ minced garlic, salt, pepper, olive oil, and parsley and mix well.<br />
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Bruschetta Directions:<br />
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Broil both the bread until each side is golden brown. Arrange the roasted red peppers on the pieces of bread. Sprinkle with goat cheese, olive oil, sea salt, and black pepper. Top with fresh thyme (or herbs of your choice).<br />
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<h3>
Roasted Garlic Focaccia</h3>
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Yields: 4 Loafs<br />
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<u>Roasted Garlic:</u><br />
4 Whole Heads of Garlic<br />
1/2 Cup Olive Oil<br />
Salt & Pepper<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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<u>Focaccia:</u><br />
5 Cups All-Purpose Unbleached Flour<br />
2 1/2 Tsp Instant Yeast<br />
3 Tbsp + 2 Tbsp Olive Oil<br />
1 Tsp Sea Salt<br />
2 Cups Warm Water<br />
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<u>Topping:</u><br />
Sea Salt<br />
Olive Oil<br />
Dried Oregano<br />
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Directions:<br />
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Preheat oven to 425<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">°F </span>Remove the outer skin of the garlic, keeping the bulbs intact (do not remove the cloves). Cut off the top of the bulbs. Place them on a baking sheet and drizzle with olive oil. Cover with aluminum foil (do not forget this - otherwise it will burn). Bake pieces for 40 minutes or until the garlic is soft. Let the garlic cool to room temperature.<br />
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<u>Focaccia:</u><br />
Mix your flour, oil (3 tbsp), salt, and yeast together in a large bowl. Add half the water and stir. Continue to add water until it becomes a bit shaggy. P<span style="font-family: inherit;">lace the dough on a lightly floured surface. Knead dough for 5 minutes or at least until it is smooth. Add 2 tbsp of oil to a bowl. Pl</span>ace dough in the bowl and make sure all the sides are oiled. Cover the bowl with plastic wrap and let it sit for about an hour to an hour and half. It should double in size.<br />
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<span style="font-family: inherit;">Preheat your oven to 425<span style="background-color: white; color: #222222; line-height: 18px;">°F. <span style="font-family: inherit;">Divide your dough into 4 equal balls. For each ball: cover a baking sheet with parchment paper and lightly cover with olive oil. Take a ball of dough and place it on the baking sheet. Flatten with your hand and stretch it out until it is about 8 inches in diameter. Cover the dough with a towel for 10 minutes. </span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;">Take a head of garlic (4 heads for each ball) and squeeze it over the dough. Spread the soft garlic all over the top of the bread evenly. Take your fingers and make dimples in the top of the dough. Drizzle olive oil over the dough evenly. Sprinkle sea salt and dried oregano over the top. </span></span></span><br />
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Bake the bread for 20 to 25 minutes (it will be golden brown). Cool for 10-15 minutes before slicing and serving. Enjoy!<br />
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<h3>
Farrotto Primavera (Risotto with Farro)</h3>
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Serves: 5</div>
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1/2 Cup Onion, finely diced</div>
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2 Tbsp Olive Oil</div>
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2 Tbsp Unsalted Butter</div>
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1 1/2 Cups Farro</div>
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- TRY: <a href="http://www.amazon.com/gp/product/B00CBPG164/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00CBPG164&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Farro Organic -- 24 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B00CBPG164" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Cup Dry White Wine</div>
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6 + Cups Chicken (or Vegetable) Broth</div>
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1 Cup Spring Peas, shelled</div>
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1 Cup Fava Beans, shelled & skinned</div>
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1 Cup Asparagus, cut into 1 inch pieces</div>
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1/2 Cup Fresh Parsley, chopped</div>
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Salt & Pepper to taste</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Tbsp Unsalted Butter</div>
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1/2 Cup Pecorino Romano Cheese, grated</div>
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Heat broth in saucepan on low heat. In another saucepan, heat the olive oil, butter and onion until it becomes transparent. Add the farro and white wine to the saucepan (w/ onions), mix well and cook over medium heat. After a few minutes, add in the broth slowly. Cook the farro mixture for 20 minutes. </div>
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Mix in the peas, asparagus, fava beans and parsley. Season with salt and pepper and cook for 5 minutes. Remove from heat and stir in the remaining butter and Pecorino Romano cheese. Serve with additional pepper and cheese if desired. </div>
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<h3>
Roasted Vegetable Lasagna</h3>
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Serves: 8-10</div>
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Roasted Vegetables:</div>
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1 Eggplant, stemmed removed and chopped</div>
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1 Red Onion, peeled and chopped</div>
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2 Zucchini, peeled and chopped</div>
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1 Red Pepper, seeded and chopped</div>
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1 Yellow Pepper, seeded and chopped</div>
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5 Tbsp Olive Oil</div>
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2 Garlic Cloves, minced</div>
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Sea Salt & Black Pepper</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
5 Tbsp Fresh Basil, chopped</div>
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Bechamel Sauce:</div>
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6 Tbsp Unsalted Butter</div>
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1/2 Cup All-Purpose Flour</div>
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6 Cups Milk (I used non dairy milk)</div>
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Pinch of Nutmeg, ground</div>
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Salt & Pepper to taste</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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To Assemble Lasagna:</div>
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2 Boxes of Lasagna Noodles</div>
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- TRY: <a href="http://www.amazon.com/gp/product/B001BKPLQQ/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001BKPLQQ&linkCode=as2&tag=arthwoinmyki-20">Bionaturae 100 % Organic Lasagne -- 12 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B001BKPLQQ" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Cups Pecorino Romano Cheese, grated</div>
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2 Cups Mozzarella Cheese, diced</div>
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Preheat oven to 400<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">°</span>F. Placed prepared vegetables and garlic on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 30 minutes (turn vegetables over half way through baking). Remove from oven and let them cool to room temperature. </div>
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Bechamel Sauce:</div>
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Melt the butter in a medium size saucepan on low heat. Add the flour and mix well. Cook for a few minutes and then slowly add in the milk. Whisking continuously. Simmer and whisk often. Cook until the sauce has thickened (not too much though). Stir in the salt, pepper, and nutmeg. Set the sauce aside.</div>
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Lasagna:</div>
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Preheat the oven to 375<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">°</span>F. Spread the bottom of a 13" x 9" x 2" baking dish with butter and 1/2 cup of the sauce. Arrange the noodles over the sauce. Next layer the noodles with some of the vegetable mixture and top with Pecorino cheese and some more of the sauce. Layer more of the noddles on top. Add the vegetables, sauce, Pecorino and mozzarella cheese. Repeat this layer again (or at least until you don't have anymore noodles). Finish the top with the rest of the sauce and Pecorino cheese. </div>
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Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes. Let it stand for 10 minutes before serving. </div>
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(I had extra vegetables, so I put the rest on top)</div>
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<h3>
Strawberry Tiramisu</h3>
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Serves 8-10</div>
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Strawberries:</div>
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5 Cups Strawberries, sliced</div>
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2 Tbsp Sugar</div>
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3 Tbsp Sweet Marsala Wine - or sub with grape juice</div>
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- TRY: <a href="http://www.amazon.com/gp/product/B008I2R2PI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008I2R2PI&linkCode=as2&tag=arthwoinmyki-20">Marsala Cooking Wine(128 FL oz)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B008I2R2PI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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Cream Filling:</div>
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2 Cups Heavy Whipping Cream</div>
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2 (8 ounce) Tubs Mascarpone Cream</div>
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1/3 Cup Sweet Marsala Wine - or sub with grape juice</div>
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- TRY: <a href="http://www.amazon.com/gp/product/B008I2R2PI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008I2R2PI&linkCode=as2&tag=arthwoinmyki-20">Marsala Cooking Wine(128 FL oz)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B008I2R2PI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 1/4 Cup White Chocolate, melted</div>
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1/2 Cup Powdered Sugar</div>
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Savoiardi:</div>
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2 Packages Ladyfinger Cookies </div>
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- TRY: <a href="http://www.amazon.com/gp/product/B004XJL328/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004XJL328&linkCode=as2&tag=arthwoinmyki-20">Lady Fingers from France, 30 cookies per pack, 2 pack combo, 2x6.17oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004XJL328" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2/3 Cup Orange Juice</div>
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1/4 Cup Sweet Marsala Wine - or sub with grape juice </div>
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- TRY: <a href="http://www.amazon.com/gp/product/B008I2R2PI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008I2R2PI&linkCode=as2&tag=arthwoinmyki-20">Marsala Cooking Wine(128 FL oz)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B008I2R2PI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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Topping: </div>
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Sliced Strawberies</div>
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Melted Dark Chocolate</div>
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Combine the strawberries with the sugar and wine in a bowl and mix well. Cover with plastic wrap and let it sit for at least 30 minutes.</div>
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In another bowl, mix the heavy cream until it forms soft peaks. Then add the powdered sugar. </div>
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In another bowl, beat the mascarpone with the wine for about 4 minutes. Add the white chocolate and beat until smooth. Fold in the heavy cream. </div>
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Mix the orange juice and wine in a separate bowl. Dip each cookie into the orange juice mixture and arrange the cookies in a 13" x 9" x 2" baking dish. </div>
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Once the bottom is covered with cookies, spread half of the mascarpone mixture over them. Then top with all the berries. Add another layer of cookies (that are dipped in the orange juice mixture). Finish with the rest of the cream mixture. Make sure it is spread evenly over the top. </div>
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Cover with plastic wrap and refrigerate for at least 5 hours (I would recommend more). Serve with melted dark chocolate and strawberries. Enjoy!!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-46517417368535612552013-11-18T20:34:00.001-08:002013-12-02T10:27:27.278-08:00 Brunei: Kurma (Coconut Chicken), Celebration Rice, & Spiced Fruit Salad<h3>
Kurma (Coconut Chicken)</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3FxO48LOSlBl9R3Gp9BdIC654wd5enyML_wvvpKeQ1UE2RhyphenhyphenRsPncwTwBYgGKdos7w_0myLWpAxCLcVI_M4GxfQXTpgmyRu6iNBt1IHh0ulC2U5kuCAJsAb0b0YpHEfaLIpTITMm1qs/s1600/chicken1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3FxO48LOSlBl9R3Gp9BdIC654wd5enyML_wvvpKeQ1UE2RhyphenhyphenRsPncwTwBYgGKdos7w_0myLWpAxCLcVI_M4GxfQXTpgmyRu6iNBt1IHh0ulC2U5kuCAJsAb0b0YpHEfaLIpTITMm1qs/s1600/chicken1.jpeg" height="320" width="320" /></a></div>
Serves: 4-5<br />
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1 Lb Chicken<br />
1 Cup Coconut Cream<br />
2 Cup Coconut Milk<br />
1/2 Cup Oil<br />
1 Tsp Cardamoms, ground<br />
2 Chilies<br />
5 Cloves, ground<br />
1 Inch Piece of Ginger, peeled & grated<br />
4 Garlic Cloves, minced<br />
4 Tbsp Kurma Powder*<br />
- TRY: <a target="_blank" href="http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=kurma%20methi&linkCode=ur2&tag=arthwoinmyki-20">kurma methi</a><img src="https://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
6 Shallots, minced<br />
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*Kurma Powder: You can buy it or make it yourself.<br />
Ingredients: (This makes a larger quantity)<br />
1 1/4 Cup Coriander<br />
4 Tbsp Cup Cumin<br />
4 Tbsp Aniseed<br />
4 Tbsp Black Peppercorns<br />
4 Tbsp Tumeric<br />
10 Cloves<br />
5 Star Anise<br />
2 Cinnamon Sticks<br />
1 Tbsp Nutmeg<br />
10 Cardamom Pods<br />
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*Dry Roast each ingredients separately. Grind the necessary ingredients then mix them all together.<br />
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Mash half of the the shallots and half of the garlic together. Mix with the kurma powder and 1 tsp of water. Make into a paste consistency. Mix the remaining shallots, ginger and garlic together with the paste and cook in oil over medium heat. Add in the remaining spices (cardamoms, cloves) Add the chicken and 1 cup of water to the pot. Cook for 15 minutes. Then add the coconut milk and chilies. Bring to a boil and then reduce to a simmer for 30-40 minutes (until the sauce thickens and chicken is thoroughly cooked). <br />
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<h3>
Celebration Rice</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFD3we6jE9q7fFLpY3-K6d5jSPEt8V007tZ_KE6JIvRzBtbMbaezAvDzlfllQhBD4KUjpyL77pK6rJbQoY9FvITh4kPWLwKkbV6BKGp1G8qXvUPcJ7BqSg_CQ_nmkvE3wJL7x1BzvawQc/s1600/rice1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFD3we6jE9q7fFLpY3-K6d5jSPEt8V007tZ_KE6JIvRzBtbMbaezAvDzlfllQhBD4KUjpyL77pK6rJbQoY9FvITh4kPWLwKkbV6BKGp1G8qXvUPcJ7BqSg_CQ_nmkvE3wJL7x1BzvawQc/s1600/rice1.jpeg" height="320" width="320" /></a></div>
Serves 4-5<br />
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3 Tbsp Oil<br />
3 Tbsp Shallots, thinly sliced<br />
1/4 Cup Shallots, minced<br />
1 Inch Piece Ginger, peeled and minced<br />
3 Garlic Cloves, minced<br />
2 1/4 Cup Water <br />
1 1/2 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1/2 Tsp Tumeric<br />
1 1/4 Cup Rice<br />
1/4 Cup Plain Yogurt<br />
1 Small Tomato, diced<br />
1 Tbsp Cilantro, minced<br />
1 Tbsp Almonds, minced<br />
1 Tbsp Cashews, minced<br />
1 Small Chili<br />
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Fry the sliced shallots in the oil over medium heat until they are slightly golden. Then remove and place on a paper towel. Leave the oil in the pot (or add more if need be). Add the minced shallots, ginger and garlic and saute for a few minutes. Add the water and bring to a boil. Then add the rice, yogurt, tomato, cilantro, nuts and chili. Stir well.<br />
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Bring to a boil and reduce to a simmer. Cover and cook for 40 or until the water is absorbed. Garnish with sliced shallots.</div>
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<h3>
Spiced Fruit Salad</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5NivW1fhnTdtZlIwSQkbNUQQeAfj2PU1q3PcYFMhnBvczDPCh8G43bjvy1ja74X5O6aJOO_t3QxpQV-41rDROmEyPYPBlnbgB7ZyDLMgg8W9o4p5AwVB6hdmbaxq_RTsWEYdGOO8jgc/s1600/fruit1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5NivW1fhnTdtZlIwSQkbNUQQeAfj2PU1q3PcYFMhnBvczDPCh8G43bjvy1ja74X5O6aJOO_t3QxpQV-41rDROmEyPYPBlnbgB7ZyDLMgg8W9o4p5AwVB6hdmbaxq_RTsWEYdGOO8jgc/s1600/fruit1.jpeg" height="320" width="320" /></a></div>
Serves 4-5<br />
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1 Cucumber<br />
1 Cup Jicama, chopped<br />
1 Cup Papaya, chopped<br />
1 Apple (Star Apple), sliced<br />
2 Cups Pineapple, fresh or canned, sliced<br />
1 Green Pear, chopped<br />
1 Green Apple, chopped<br />
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Sauce:<br />
3 Tbsp Roasted Peanuts, chopped<br />
1 Chili, seeded and sliced<br />
1/2 Cup Brown Sugar<br />
1 Tbsp Tarmind Paste, mixed with 1/2 Cup Water and drained<br />
- TRY: <a href="http://www.amazon.com/gp/product/B002TNJLVA/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002TNJLVA&linkCode=as2&tag=arthwoinmyki-20">Tamicon Paste Tamarind Concerntrate 8 Fl Oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B002TNJLVA" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Banana, sliced<br />
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Prepare the fruit and mix in a bowl.<br />
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Blend all of the sauce ingredients together. Serve with fruit. Can mix it in the bowl with the fruit or dip the fruit into the sauce.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-51397546852197747792013-10-13T16:19:00.001-07:002013-12-02T10:41:36.177-08:00Guyana: Chicken Curry, Roti (flat bread), & Lemon SconesLast weekend I cooked food from the country of Guyana. My husband lived in Guyana for a period of time while serving a mission for the Church of Jesus Christ of Latter Day Saints. He recorded some recipes during his time there and I was able to use them. Enjoy!<br />
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<h3>
Chicken Curry</h3>
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Spices Mixed</div>
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Serves: 4</div>
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1 Lb Chicken Breast, chopped</div>
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1 Onion</div>
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4-5 Small Potatoes, peeled and chopped</div>
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3 Cloves of Garlic</div>
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1 Cup Chicken Broth, and more to taste or 2 Boullion Cubes (+3/4 Cup Water)</div>
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- TRY: <a href="http://www.amazon.com/gp/product/B001E5DZJS/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001E5DZJS&linkCode=as2&tag=arthwoinmyki-20">Rapunzel Pure Organic Vegetable Bouillon, No Salt Added, 8 Cubes, 2.4-Ounce Packages (Pack of 6)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B001E5DZJS" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
3-4 Thyme Leaves</div>
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1 Tsp Cumin</div>
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3 Tsp Curry</div>
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Salt to taste</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
Oil to cook</div>
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Heat oil in a large pot. Add all of the ingredients except the meat and potatoes. Cook until the mixture becomes slightly thick. Then add the meat and potatoes. Turn down the heat, cover and simmer until it is fully cooked (about 30 minutes). Add extra broth or water if needed.</div>
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Roti (Guyanese Flat bread)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil81Fluay3Zt1znTNCWm-j0S83_Cg1SqmLs-iKmDJV_FOXn99kihxVFybrizUzNj-Spzu2PCxzIVgpvrmJhhrdmBP-T2Y5IV3zp5C0bXgLDG-P7cjxYkSswbvk6ZFEg21j3gawNoeDsVI/s1600/roti1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil81Fluay3Zt1znTNCWm-j0S83_Cg1SqmLs-iKmDJV_FOXn99kihxVFybrizUzNj-Spzu2PCxzIVgpvrmJhhrdmBP-T2Y5IV3zp5C0bXgLDG-P7cjxYkSswbvk6ZFEg21j3gawNoeDsVI/s1600/roti1.jpeg" height="320" width="320" /></a></div>
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Yields: 4+ Pieces of Bread</div>
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1 Lb Flour</div>
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1 Tsp Baking Powder</div>
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1/2 Tsp Salt</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
4 Tbsp Butter (or more), melted</div>
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4 Tbsp Oil</div>
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Add Water by hand</div>
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Mix the flour, salt and baking powder. Add in water little by little (probably 1/4 Cup at a time) until the dough becomes soft, not sticky. Each time you add in water mix it thoroughly with the dry ingredients. once you are done, cover and let the dough rest for 20 minutes. </div>
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Roll the dough into a baguette shape and then pinch off dough into four balls. Take each ball and roll out flat. Brush the dough with butter and oil. Then roll each piece into a ball again. You will repeat this a total of 3 times. </div>
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Once you are done with that, roll each ball out flat. Cook some oil in a pan on medium heat. Cook each piece of dough in the oil. Cook each dough until it is fully cooked by flipping it over - it will look slightly flakey. Serve warm and eat with the curry. </div>
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<h3>
Lemon Scones</h3>
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1 Large Lemon or 2 Smaller Lemons</div>
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3/4 Cup Flour</div>
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1 Tsp Baking Powder</div>
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2 Tbsp Butter, cold and chopped</div>
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2 Tbsp Sugar</div>
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2 Egg</div>
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Salt, to taste</div>
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- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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Grate the lemon(s) and squeeze out the juice, set aside. Combine the flour, baking powder, and salt. Mix in the butter (make sure it is cold or at least room temperature). Stir in the lemon rind, lemon juice, sugar and 1 egg. Make sure the dough is a soft consistency. If need add in some flour or water. In a separate bowl scramble the leftover egg. Roll out the dough until it is a 1/2 inch thick and slice into d<span style="font-family: inherit;">ifferent</span> pieces (like a pizza). Brush the dough with the stirred egg. Bake at 375<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">°</span><span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;">F for 20 minutes or until golden brown.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-89977033548695698792013-10-01T21:03:00.002-07:002013-12-02T10:39:39.685-08:00Djibouti: Skoudehkaris (Lamb Stew), Laxoox (Flatbread), & Banana FrittersSo this past Sunday I cooked food from the little country of Djibouti. Before I looked up recipes from Djibouti I was expecting to find recipes for mush and bushmeat haha - even though I know better. If there is anything from this experience that I've learned its that there is good food everywhere! Enjoy!<br />
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<h3>
Skoudehkaris (Lamb Stew)</h3>
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All of the spices mixed</div>
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Serves: 4<br />
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1 Lb Lamb<br />
1 Onion, chopped (I had to leave out)<br />
2 Tbsp Oil<br />
1 Tsp Cumin<br />
1/2 Tsp Cloves, grinded/crushed<br />
1 Tsp Cardamom<br />
1/2 Tsp Cayenne<br />
1/2 Tsp Cinnamon<br />
1 14 oz Can Tomatoes, diced<br />
1 Cup Water<br />
1 Cup Long-Grain Rice<br />
Salt & Pepper to taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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Heat the oil in a large pot. Cook the onions until they are soft. Then add in the lamb and brown the meat on all sides. Add in the tomatoes, seasonings (all of the spices mixed), and water. Cover and simmer for 45 minutes. Then mix in the rice (and extra water if it is getting dry). Cover again and simmer for 20 minutes or until the rice is cooked.<br />
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Serve with the Laxoox.<br />
<h3>
Laxoox (Flatbread)</h3>
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Serves: 4</div>
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2 Cups All-Purpose Flour</div>
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1/4 Cup Wheat Flour</div>
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1/4 Cup Millet Flour TRY: <a href="http://www.amazon.com/gp/product/B003B71I8M/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003B71I8M&linkCode=as2&tag=arthwoinmyki-20">Arrowhead Mills Organic Millet Flour -- 32 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B003B71I8M" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
-Substitutes: Sorghum TRY: <a href="http://www.amazon.com/gp/product/B0013JQON4/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013JQON4&linkCode=as2&tag=arthwoinmyki-20">Bobs Red Mill Sorghum Flour Gluten Free 22 Oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0013JQON4" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />or Rice Flour</div>
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1 1/2 Tsp Yeast</div>
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1 Tsp Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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1 Tsp Sugar</div>
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2 1/2 Cups Water</div>
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Add all of the ingredients in a large bowl. Mix together and cover. You have two options: refrigerate overnight or sit it out on the counter for 4 hours. </div>
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Heat up a pan (stainless steel or cast iron) or griddle (what I used) to medium heat. Coat the surface with some oil. Now spread the batter over the surface evenly until it is about 1/4" thick.</div>
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Leave the dough on until it is cooked all the way through - you do not need to flip it. Make sure to not burn the bottom. I would lift it up and look at the bottom to make sure I was not burning it. </div>
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Serve with the stew. You can also serve it with butter and honey or with fruit. Enjoy!</div>
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<h3>
Banana Fritters</h3>
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Serves: 4</div>
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6 Bananas, ripened (I only had 3 so I halved the recipe)</div>
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1/2 Cup Rice or Wheat Flour</div>
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1/4 Cup Sugar, dissolved in 1/2 cup of water</div>
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1 Tsp Nutmeg</div>
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Oil for pan</div>
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Mash Bananas with a fork or blender to make into pulp. Mix in the flour, sugar (in the water) and nutmeg. Heat some oil on a frying pan or griddle. </div>
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Fry the batter until it is cooked all the way through - flipping to cook both sides. I made the mistake of trying to flip it too soon on a few. It took a little longer to cook - so just be aware of it and make sure it does not burn. Enjoy!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-26068982955644942832013-09-25T21:41:00.002-07:002013-12-02T10:42:58.924-08:00Poland: Pierogi w/ Beef & Veggie Filling, Potato-Rutabaga Mash, & Rhubarb SorbetSo this past Monday night I made food from Poland. The Pierogi is like a dumpling - the filling is inside the dough in the form of a half circle. For the two other dishes it was interesting to try rutabaga and rhubarb - two things I haven't really had much of in the past. Enjoy!<br />
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<h3>
Pierogi with Beef & Veggie Filling</h3>
Serves: 5-6<br />
<h4>
Recipe for Meat & Veggie Filling:</h4>
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1 lb Ground Beef</div>
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3 Carrots, peeled and minced</div>
<div>
1 Cup Parsley, minced</div>
<div>
1 Celery, minced</div>
<div>
1 Onion, minced - I left out bc my husbands allergic :(</div>
<div>
2 Eggs</div>
<div>
Salt & Pepper to taste</div>
-My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
1 Cup Beef Broth</div>
<div>
<br /></div>
<div>
Prepare the vegetables. Saute the onions for 5 minutes. Put all of the ingredients (w/ the onions), except for the eggs, into a pot. Cook on medium heat for 15 minutes, then add the eggs. Cook until meat is cooked all the way (30+ minutes total). </div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTqvs9gmsWFRWcy-nVv1LOhTlcrASpVufW_IdivAwXodXRHq-tlE0GL7dN_TFd3DpHollSUNGzqNI7BIfvDxfGMpVUJiSMc3v-koheKHuAm58tDYlyxtDSfGthL-fzspBO-mWCpyUHLU/s1600/filling5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTqvs9gmsWFRWcy-nVv1LOhTlcrASpVufW_IdivAwXodXRHq-tlE0GL7dN_TFd3DpHollSUNGzqNI7BIfvDxfGMpVUJiSMc3v-koheKHuAm58tDYlyxtDSfGthL-fzspBO-mWCpyUHLU/s1600/filling5.jpeg" height="320" width="320" /></a></div>
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<h4>
Recipe for Pierogi:</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IedHQTmGVmr0CFcpgACxpW0fMUi7WhRCcZf55vv_sH3c6qBfS0CXWN_KadD6tjQ2l0QSbC7k9KWpI7hEoO3mAGrYf9t5pnqVUpN5DCpFzKGaUL5NdXEdNKakDUgYdvhYt1xD-OquXfQ/s1600/pierogi7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IedHQTmGVmr0CFcpgACxpW0fMUi7WhRCcZf55vv_sH3c6qBfS0CXWN_KadD6tjQ2l0QSbC7k9KWpI7hEoO3mAGrYf9t5pnqVUpN5DCpFzKGaUL5NdXEdNKakDUgYdvhYt1xD-OquXfQ/s1600/pierogi7.jpeg" height="320" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
3 Cups Flour</div>
<div>
3/4 Cup Boiling Water</div>
<div>
1/2 Cup Cold Water</div>
<div>
1/2 Tsp Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
1/2 Tsp Oil</div>
<div>
Oil for frying</div>
<div>
<br /></div>
<div>
Sieve the flour through a strainer. Mix in the salt. With a fork, mix in the boiling water. Mix until it crumbles. Cover the bowl with a towel and set aside for 5 minutes. Then pour in the cold water and stir. Cover and set aside for 15 minutes. Once done mix in the 1/2 Tsp of oil and knead the dough until it is smooth. </div>
<div>
<br /></div>
<div>
Sprinkle some flour on the surface where you will lay out the dough. Once it is laid out, knead the dough down until it is about 5 millimeters (less than a quarter of an inch) thick - I made mine thicker (the thicker you make them the less you make). Cut out circles (I used a cup for this step) until the dough is all used up. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46UJeW0d5QyZhnKMFKv-t__kT54Lqf8qbrxPpncTSMXAcW3btAyYcKdrBsvR5DeARsYhCJJsM2XTZ6vK09D8EEhRxU9od2S1nSlh7Cznz81BAS_W1Q3lkrCNdhusq2R_VSj_eFLjFWsA/s1600/pierogi8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46UJeW0d5QyZhnKMFKv-t__kT54Lqf8qbrxPpncTSMXAcW3btAyYcKdrBsvR5DeARsYhCJJsM2XTZ6vK09D8EEhRxU9od2S1nSlh7Cznz81BAS_W1Q3lkrCNdhusq2R_VSj_eFLjFWsA/s1600/pierogi8.jpeg" height="320" width="320" /></a></div>
<div>
<br /></div>
<h4>
Finishing Instructions:</h4>
<div>
Place the meat and veggie filling in the middle of the pierogi dough. Fold the dough over and close up the dough with your fingers - make sure to press the edges together so there is no opening. </div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRUEz8GGKX0gKZNd3xzPrOunRc0Zhztbcq9ZXkEs15GJIYkSexIHYUV6LUbhW4uLze7eeIejf2WY1hAfTmH99phMbNuUwCES_SALKz8RDFzayk0tXTmcGO0PJ0zOnGi3IYpyT3kq0F2A/s1600/pierogi9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRUEz8GGKX0gKZNd3xzPrOunRc0Zhztbcq9ZXkEs15GJIYkSexIHYUV6LUbhW4uLze7eeIejf2WY1hAfTmH99phMbNuUwCES_SALKz8RDFzayk0tXTmcGO0PJ0zOnGi3IYpyT3kq0F2A/s1600/pierogi9.jpeg" height="320" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Heat oil in the pan to medium - high heat. Place the pierogis in the pan to fry. Fry until each side is a golden brown. Once done, place them on a plate with a paper towel to drain. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud_8fp8k-bR3U2IMVOfIg0-Yk-RICvXfckvvmQCpXDYQEZ9dTPVOaOvwueVKQZ9JBhuiU49rvwyhjFzwM19V-4cFmFPZ1H5Aqytfl6RmMOHW4afDcqqUVSPc2mFJjMvUTWHsIHsM_5oA/s1600/pierogi10.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud_8fp8k-bR3U2IMVOfIg0-Yk-RICvXfckvvmQCpXDYQEZ9dTPVOaOvwueVKQZ9JBhuiU49rvwyhjFzwM19V-4cFmFPZ1H5Aqytfl6RmMOHW4afDcqqUVSPc2mFJjMvUTWHsIHsM_5oA/s1600/pierogi10.jpeg" height="320" width="320" /></a></div>
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<div>
Potato-Rutabaga Mash</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WT1VtCaj7ROrX-637PCZ6xkta2la7PGw6IKVK45AJdkMhUAUjodrTo2gp2-2BnRlnbGTbpLLK7Bd5vqWjYAws84jf3YAip3u4pkvloZ98_CNZJAtcLlvdzEAlGS-H4OX5E5J28RyWz0/s1600/mash5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WT1VtCaj7ROrX-637PCZ6xkta2la7PGw6IKVK45AJdkMhUAUjodrTo2gp2-2BnRlnbGTbpLLK7Bd5vqWjYAws84jf3YAip3u4pkvloZ98_CNZJAtcLlvdzEAlGS-H4OX5E5J28RyWz0/s1600/mash5.jpeg" height="320" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Serves: 5-6</div>
<div>
<br /></div>
<div>
1 Rutabaga, peeled and cubed</div>
<div>
4 Small Potatoes, peeled and cubed</div>
<div>
2 Cups Broth, your choice</div>
<div>
1 Tsp Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
2 Tsp Sugar</div>
<div>
4 Tbsp Butter</div>
<div>
2 Tsp Pepper</div>
<div>
<br /></div>
<div>
Cook the rutabaga in a saucepan with water (enough to almost cover the rutabaga). Bring to a boil. Slightly lower the heat, cover and cook for 15 minutes. Drain once done.</div>
<div>
<br /></div>
<div>
Mix all of the ingredients, including the rutabaga, in a large saucepan or pot. Bring to a boil, lower and cook until vegetables are soft. Drain some of the juice. You can then mash it in a bowl or blend it slightly (keep it a little chunky) in a blender. </div>
<div>
<br /></div>
<div>
Finished Meal:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<h3>
Rhubarb Sorbet</h3>
<div>
Serves: 5-6</div>
<div>
<br /></div>
<div>
3-4 Rhubarb, peeled and chopped small</div>
<div>
3/4 Cup Sugar</div>
<div>
1/2 Cup Water</div>
<div>
Berries for toppings, optional</div>
<div>
<br /></div>
<div>
Pour all of the ingredients (except for optional berries) in a pot. Cover and cook on medium heat for 15 minutes. Take off the heat and put away to cool (I prefer to put it in the frig). Once it has cooled completely mash with a mixer or in a blender. You can then put it in a ice cream maker until it gets to the right consistency or pour it into a container and freezer for <i>at least</i> an hour.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-44574298970807142702013-09-16T09:09:00.001-07:002013-12-02T10:49:04.541-08:00Pakistan: Chicken Biryani, Raita, & Gulab JamunLast night I made food from Pakistan. I knew I was going to like it because I love Middle Eastern food. The flavors are so good. I got these recipes from my good friend Shahana, who is Pakistani... so these are legitimately, awesome recipes! One of my favorite meals so far!<div>
<br /></div>
<h3>
Chicken Biryani</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i_2Pd2hIWe2B5nMSr1xZPRg-mHQ64HamJoMKyMNxMz6aNJx8GNO_hgvrJd9ydUW1hekGunz3lcZ4n-FsFkW4IFutGb6mQNMfbVUdeAraxFYURkaky6D9Pik4ZRmuxaYzMsYHhYnsMjE/s1600/chicken2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i_2Pd2hIWe2B5nMSr1xZPRg-mHQ64HamJoMKyMNxMz6aNJx8GNO_hgvrJd9ydUW1hekGunz3lcZ4n-FsFkW4IFutGb6mQNMfbVUdeAraxFYURkaky6D9Pik4ZRmuxaYzMsYHhYnsMjE/s1600/chicken2.jpeg" height="240" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Serves: 6 to 8</div>
<div>
<br /></div>
<div>
6 1/2 Tbsp Oil</div>
<div>
4 Potatoes, peeled and chopped</div>
<div>
2 Onions, finely chopped</div>
<div>
2 Cloves Garlic, minced</div>
<div>
1 Tbsp Ginger Root, minced</div>
<div>
1/2 Tsp Chili Powder</div>
<div>
1/2 Tsp Black Pepper</div>
<div>
1/2 Tsp Tumeric</div>
<div>
1 Tsp Cumin</div>
<div>
2 Tsp Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
2 Tomatoes, chopped</div>
<div>
2 Tbsp Yogurt, plain</div>
<div>
2 Tbsp Fresh Mint Leaves, chopped</div>
<div>
1/2 Tsp Cardamom, ground</div>
<div>
2 Pieces Cinnamon Stick</div>
<div>
2-3 Lb Chicken Breast, skinless & chopped into chunks</div>
<div>
1 Pinch Saffron</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B00AFVNKMO/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AFVNKMO&linkCode=as2&tag=arthwoinmyki-20">Spicely Organic Saffron</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B00AFVNKMO" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> *Can be hard to find in stores <br />
<div>
5 Cardamom Pods</div>
<div>
3 Whole Cloves</div>
<div>
1/2 Tsp Ground Ginger</div>
<div>
1 Lb Basmati Rice</div>
<div>
4 Cups Chicken Stock</div>
<div>
<br /></div>
<div>
In a large pan, use 2 tbsp of the oil and fry the potatoes until they are slightly browned. Drain and remove the potatoes from the pan to set aside. Add remaining oil to the pan and brown the onion, garlic and ginger until the onion is soft. Add the chili, pepper, cumin, tumeric, salt (1 tsp) and tomatoes. Stir for 5 minutes. Add in the yogurt, mint, cardamon (ground) and cinnamon stick (1). Cover and cook over low heat until the tomatoes are cooked down slightly (5-10 minutes). If mixture becomes too dry add some water. </div>
<div>
<br /></div>
<div>
Then add the chicken pieces and mix well. Cover and cook on low heat until chicken is tender (40-45 minutes). Meanwhile, wash the rice and drain for 30+ minutes. In a large bowl, mix the rice with saffron, cardamom pods, cloves, cinnamon stick (1), and ginger (ground). </div>
<div>
<br /></div>
<div>
In a large pot, heat the chicken stock with the remaining salt (1 Tsp). When it is hot, pour in the rice mixture, as well as the potatoes and chicken mixture. Mix well. Bring to a boil, then cover and reduce to low heat for 20-25 minutes. Serve warm! Enjoy!</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwbymZQOTs3qFw5vs4EiFpJEweTLQQtfZEnFQxEobsJDJ7_kz5PYUXA-OH5kAoNVB1m1Za9lPqJQZcqIv_3JUy16iZVfqV3Suunii9U1ToFBA2fJfEqCaMhBPTpXv2GAEFShwgetZuyA/s1600/meal5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwbymZQOTs3qFw5vs4EiFpJEweTLQQtfZEnFQxEobsJDJ7_kz5PYUXA-OH5kAoNVB1m1Za9lPqJQZcqIv_3JUy16iZVfqV3Suunii9U1ToFBA2fJfEqCaMhBPTpXv2GAEFShwgetZuyA/s1600/meal5.jpeg" height="320" width="320" /></a></div>
<h3>
Raita</h3>
<div>
Serves: 5</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjP0hu8LXvQIp9KuUnvT15y327yMiTeIsPcb2TUHw34R90JDHAJENTYyS3l7g6drkfvdBMBL7PbLRJWihysqHNIXoyU3JM8Z0zGY_Ib-jnDDDZil30Wac8pxpM8CObuh2XhkLt6jvx-Ng/s1600/raita7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjP0hu8LXvQIp9KuUnvT15y327yMiTeIsPcb2TUHw34R90JDHAJENTYyS3l7g6drkfvdBMBL7PbLRJWihysqHNIXoyU3JM8Z0zGY_Ib-jnDDDZil30Wac8pxpM8CObuh2XhkLt6jvx-Ng/s1600/raita7.jpeg" height="320" width="320" /></a></div>
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<div>
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<div>
1 Cup Yogurt, plain</div>
<div>
1 Cup Cucumber, seeded and chopped small</div>
<div>
1/2 Cup Fresh Cilantro, chopped</div>
<div>
2 Tsp Green Onions, chopped</div>
<div>
1/4 Tsp Coriander, ground</div>
<div>
1/4 Tsp Cumin, ground</div>
<div>
<br /></div>
<div>
Mix all ingredients and refrigerate. Serve chilled. </div>
<div>
<br /></div>
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<h3>
Gulab Jamun (Dessert)</h3>
<div>
Yields 16-20 </div>
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Dough Mixture:</div>
<div>
1 Cup Dry Milk Powder</div>
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3 Tbsp All Purpose Flour</div>
<div>
2 Tbsp Butter, melted</div>
<div>
1/2 Tsp Baking Powder</div>
<div>
1/2 Cup Warm Milk</div>
<div>
1 Pinch Cardamom, ground</div>
<div>
Optional: </div>
<div>
1 Tbsp Almonds, chopped</div>
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1 Tbsp Raisins, chopped</div>
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1 Tbsp Pistachio, chopped</div>
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Syrup:</div>
<div>
1 1/4 Cup Sugar</div>
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1 Cup Water</div>
<div>
1 Tsp Rose Water - food grade</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B001H54VJI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001H54VJI&linkCode=as2&tag=arthwoinmyki-20">Heritage Products Rosewater, Rose Petals, 8-Ounces (Pack of 3)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B001H54VJI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
*I use this rose water for cooking and skin care - it is food grade <br />
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1 Pinch Cardamom, ground</div>
<div>
Oil, for Frying</div>
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**A Note before starting: If you don't have ground cardamom (like me) you can ground it with a mortar and pestle:</div>
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Mix the dough ingredients together. First the dry ingredients and then add in the liquid (butter & milk). Mix well, cover, and let rest for 20 minutes. </div>
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In a medium size pan, stir the sugar, water, rose water and cardamom together. Bring to a boil for 1 minute and then set aside. </div>
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Once dough has rested. Knead and make into 16-20 small balls. Fill a large pot with oil for frying. Make sure there is AT LEAST 1 1/2 - 2 inches of oil in the pot. Heat the oil over medium heat for 5 minutes before cooking the balls. Only cook a few at a time. Place the balls in the oil and cook. Once they float to the top, cook for a few more minutes or until they are golden brown. Remove and place them on a paper towel on a plate to allow them to drain and cool slightly. </div>
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Reheat the pan with the syrup over medium heat. Place the balls in the syrup and cook for 5 minutes. Make sure to rotate them. Then remove and drain. Serve warm or cool. Yummy!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-26799863096291565782013-09-14T20:52:00.001-07:002013-12-02T11:01:21.970-08:00Singapore: Chicken & Rice w/ Chili Sauce, & Pulut Hitam (Black Rice Porridge Dessert)<h3>
Chicken & Rice w/ Chili Sauce</h3>
<div>
Serves: 4-5</div>
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<h4>
Chicken & Rice:</h4>
1-2 lb Chicken<br />
1 Tbsp Ginger, shredded<br />
1 Tbsp Garlic, minced<br />
3-4 Cloves<br />
1 Tbsp Cinnamon<br />
Salt, to taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Cups Rice (not shown in picture)<br />
4 Cups Chicken Stock (not shown in picture)<br />
Lettuce<br />
<br />
Boil chicken in water and salt until fully cooked (20 to 30 minutes). Remove from water and shred the chicken with two forks.<br />
<br />
Fry ginger and garlic with oil until it is golden. Cook rice on stovetop or in a rice cooker. Mix in the ginger, garlic, chicken stock, cinnamon and cloves. When finished remove cloves from rice. Serve with lettuce.<br />
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<h4>
Chili Sauce:</h4>
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1 Tbsp Fish Sauce<br />
- TRY: <a href="http://www.amazon.com/gp/product/B0001ZIPVU/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001ZIPVU&linkCode=as2&tag=arthwoinmyki-20">Thai Kitchen Fish Sauce -- 7 fl oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0001ZIPVU" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tbsp Sugar (not shown in picture)<br />
1-2 Red Chilis, minced (I couldn't find red so I used yellow)<br />
1 Tsp Ginger, minced<br />
1 Lime, juice<br />
1 Tbsp Garlic, minced<br />
1/2 Tsp Vinegar (not shown in picture)<br />
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Put all ingredients in a blender and blend roughly.<br />
<h4>
Garnish:</h4>
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1 Tbsp Coriander<br />
2 Tomatoes, chopped<br />
1 Cucumber, peeled & sliced<br />
2 Tbsp Sesame Seeds<br />
2 Tbsp Sesame Oil (can use more for taste)<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B0019JNRH4/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0019JNRH4&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Selected Toasted Sesame Oil -- 5 fl oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0019JNRH4" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Tbsp Soy Sauce (can use more for taste)<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B0019JRINS/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0019JRINS&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Organic Tamari Soy Sauce -- 10 fl oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0019JRINS" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Pineapple, chopped<br />
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Prepare all ingredients as listed. Serve with chicken & Rice. Top the chicken and rice with sesame seeds, sesame oil, soy sauce, and coriander.<br />
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<h3>
Pulut Hitam (Black Rice Porridge)</h3>
Serves: 4-5<br />
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2 Cups Black Rice<br />
- TRY: <a href="http://www.amazon.com/gp/product/B00480GXXG/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00480GXXG&linkCode=as2&tag=arthwoinmyki-20">Lotus Foods Organic Forbidden Rice, 15-Ounce (Pack of 6)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B00480GXXG" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
4 Cups Water<br />
2 Cups Thick Coconut Milk (I used the can version)<br />
Salt, to taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Tbsp Sugar<br />
<br />
Cook rice in the water on the stove top or in a rice cooker. Once finished stir in coconut milk, sugar and salt. Serve warm. So Yummy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-30212397340427299112013-09-08T20:10:00.005-07:002013-12-02T13:26:25.592-08:00Croatia: Cevapcici (Beef & Lamb), Rizi-Bizi Rice & Peas, Bacon Corn Bread, & Croatian DonutsThis past week I made a meal from Croatia. It was delicious. My favorites were the doughnuts and Cevapcici. I made most of the traditional donuts with apricot filling and then the rest I filled them with Nutella... I couldn't help myself! It was yummy! Enjoy!<br />
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<h3>
Cevapcici (Beef & Lamb Sausage)</h3>
Serves: 4-5<br />
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1 lb Beef, ground<br />
1 lb Lamb, ground<br />
2 Garlic Cloves<br />
1 Onion, chopped (I had to leave this out)<br />
1 Tsp Salt<br />
-My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tbsp Cayenne Pepper<br />
1 Tbsp Paprika<br />
2 Tsp Baking Powder<br />
1 Egg White<br />
Oil for frying<br />
<br />
Mix all of the ingredients well - use your hands! Then take the mixture and make them into about 5-8 sausages. Wrap each in plastic wrap and put in the refrigerator for at least an hour to help it stick together.<br />
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Once an hour has passed, fry each sausage in a pan with some oil until it is done cooking.<br />
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<h3>
Rizi-Bizi (Rice & Peas)</h3>
Serves: 6<br />
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2 1/2 Cups Arborio Rice<br />
- TRY: <a href="http://www.amazon.com/gp/product/B008FKT91S/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008FKT91S&linkCode=as2&tag=arthwoinmyki-20">Dal Raccolto Organic Arborio Rice 64oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B008FKT91S" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 1/2 Cups Peas, cooked<br />
1/2 Cup Butter<br />
1/4 Cup Onion, chopped<br />
1/2 Cup Fresh Parsley (or dried - about 3 Tbsp)<br />
1/2 Tsp Pepper<br />
Salt to taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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Saute the onions in half of the butter. Add the peas and parsley. Once the peas are cooked, set aside.<br />
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Cook the rice in 5 cups of water and rest of the butter for about 20 minutes or until done. Once done combine with the onion and pea mixture. Add salt and pepper. Serve with the Cevapcici.<br />
<h3>
<br />Bacon Cornbread</h3>
Yields: 12-15<br />
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1 Tsp Sugar<br />
1 Cup Warm Water<br />
1 1/2 Packets of Dry Yeast<br />
1 Cup Cornmeal<br />
- TRY: <a href="http://www.amazon.com/gp/product/B0052OMW9Q/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0052OMW9Q&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill, Cornmeal, Medium Grind, 48 oz (1.35 kg)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0052OMW9Q" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Cup All-Purpose Flour<br />
4 Eggs<br />
3 Tbsp Cooking Oil<br />
1 Cup Sour Milk (make your own by adding 1 tsp vinegar to milk)<br />
1 Tbsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Cup Cooked Bacon, crumbled<br />
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Preheat the oven to 375°F. In a bowl mix the sugar with the warm water. Once mixed, add in the yeast and let it rise for about 20-30 minutes. In a larger bowl mix the cornmeal, flour, eggs, oil, milk and salt. Mix well and then add the yeast mixture. Cover and let it rise for a hour or more. Once it has risen add in the bacon.<br />
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Grease and flour a baking dish (9" x 11"). Put the dough mixture into the baking dish and bake for approximately 1 hour. Allow to cool before serving.<br />
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<h3 style="text-align: center;">
Complete Meal:</h3>
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<h3>
Croatian Doughnuts </h3>
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yields about 15 donuts</div>
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Yeast Mixture:<br />
1 1/4 Cup Milk<br />
1 Tsp Flour<br />
1 Tsp Sugar<br />
1 1/2 Packages Dry Yeast<br />
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Dough Mixture:<br />
4 Cups All-Purpose Flour<br />
2 Tbsp Sugar<br />
1 Lemon, zest<br />
Salt to taste<br />
- My FAV:<a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Egg<br />
1 Egg Yolk<br />
1 Tbsp Butter, melted<br />
2 Tbsp Oil<br />
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Topping/Filling/Cooking Ingredients:<br />
Apricot Jam<br />
- TRY: <a href="http://www.amazon.com/gp/product/B0078DPYSK/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0078DPYSK&linkCode=as2&tag=arthwoinmyki-20">Crofters Organic Just Fruit Spread Apricot -- 10 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0078DPYSK" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
Powdered Sugar<br />
1 1/2 Liter of Oil, for frying - enough oil so that donuts are floating while cooking in pot<br />
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Warm the milk - make sure it is not hot. Add 1 tsp flour and 1 tsp sugar, and then the yeast. Stir it lightly and then set aside.<br />
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Mix the flour, sugar, lemon zest, and salt together. Then mix in the egg, egg yolk, and yeast mixture. Mix well. Then add in the oil and melted butter. Knead into a dough. Once done, leave the dough in the bowl until it doubles in size (1 hour or more).<br />
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Once the dough is done rising. Sprinkle some flour onto a clean surface and spread out the dough, rolling it down until it is about 3/4 of an inch thick. Use a cup or a round cookie cutter to cut the dough into circular shapes. Leave out the cut dough to rise for another 15-20 minutes on each side.<br />
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Pour the oil (for frying) into a large pot - about 3-4 inches of oil. Bring to a soft boil. CAREFULLY place the doughnuts into the pot to cook. I placed about 3 in at a time - make sure they do not touch. They will take a few minutes to cook on each side. Make sure to watch them so they do not over cook. They will be a <b>light</b> brown/golden when they are done cooking. Once done, use a tong to take them out and set aside on a plate.<br />
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To fill them, get a piping bag and fill them with the jam. In the center of the doughnut, pierce it with the piping bag and fill it with the jam. Then sprinkle the top of the doughnut with the powdered sugar. It is ready to serve!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-61272654470854406652013-09-04T08:35:00.002-07:002013-12-02T13:35:13.301-08:00Tahiti: Tahitian Chicken, Tropical Fruit Po'e, Coconut Shrimp, Coconut Bread, & Coconut CakeWe were visiting my husband's family a little over a week ago and I made food from the country of their choice... Tahiti! Too bad we weren't actually there! As you can see from the title there was a lot of coconut used. I love love love coconut, so I was happy about that. Also, don't be afraid to make the Po'e, it was yummy. When I mentioned I was making Po'e no one was that excited haha, but since it is a tropical fruit Po'e it was yummy. Enjoy!<br />
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<h3>
Tahitian Chicken</h3>
Serves: 8<br />
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2 lbs Chicken, cut/sliced in pieces<br />
1/4 Cup Soy Sauce<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B0019JRINS/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0019JRINS&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Organic Tamari Soy Sauce -- 10 fl oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0019JRINS" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Piece (thumb size) Ginger, peeled and minced<br />
1/4 Tsp Pepper<br />
1/4 Tsp Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
2 Garlic Cloves, minced<br />
3 Tbsp Brown Sugar<br />
1 Can Pineapple Chunks, drained w/ juice reserved<br />
1/2 Cup Orange Juice<br />
2 Tsp Cornstarch/Flour<br />
1/4 Cup Water<br />
1 Can Mandarin Oranges, drained<br />
4 Cups Cooked Rice<br />
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Place chicken in your desired baking dish, sprinkled with salt and pepper. In a bowl combine soy sauce, ginger, garlic, brown sugar, pineapple juice, and orange juice. Stir and pour over chicken. Cover and refrigerate overnight.<br />
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Once it has marinated, bake covered for 30 minutes at 350°F. Then uncover and bake for 20 more minutes. Once done, set chicken aside on a plate and reserve the juices from baking dish. Pour the juices into a saucepan and add the cornstarch/flour and water. Heat until it thickens and bubbles. Add the pineapple and orange chunks and warm. Place the chicken back in the baking dish and pour fruit mixture over the chicken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwSATGh_OzDAHwjAA9RPFQgeAxM4vNRI655R4ESJhoETfY-w_BPN1Ma6cuEI-cN-VDWZ_Mpnx-R6jaEDkUPbtakIGks59u5jKggMwshV7CesUOjQuZ7hyphenhyphenOFBWp4rhTi68gZSG_tmxH_Y/s1600/chicken7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwSATGh_OzDAHwjAA9RPFQgeAxM4vNRI655R4ESJhoETfY-w_BPN1Ma6cuEI-cN-VDWZ_Mpnx-R6jaEDkUPbtakIGks59u5jKggMwshV7CesUOjQuZ7hyphenhyphenOFBWp4rhTi68gZSG_tmxH_Y/s1600/chicken7.jpeg" height="240" width="320" /></a></div>
<br />
<br />
Serve with cooked rice.<br />
<br />
<h3>
Tropical Fruit Po'e</h3>
Serves: 8-10<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7oIivq9sNMyQtUTskFxithGc57-lPISuhW-Q5rCEXPIGiX2ROyDDB2jjdZx4nN4LkB4e6l8KAZHGET7xUFkXBCDnfj9A1MPgTV22j9Vk10fHD38ME4eEdE7dpk0v37TUYp52ICXuTwE/s1600/poe.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7oIivq9sNMyQtUTskFxithGc57-lPISuhW-Q5rCEXPIGiX2ROyDDB2jjdZx4nN4LkB4e6l8KAZHGET7xUFkXBCDnfj9A1MPgTV22j9Vk10fHD38ME4eEdE7dpk0v37TUYp52ICXuTwE/s1600/poe.jpeg" height="240" width="320" /></a></div>
<br />
<br />
1 Large Ripe Pineapple, stemmed, peeled, quartered, cored and chopped<br />
1 Large Ripe Mango, peeled, seeded and chopped<br />
2 Medium Ripe Papayas, peeled, seeded and chopped<br />
3 Ripe Bananas, peeled and sliced<br />
1/2 Cup Arrowroot<br />
- TRY: <a href="http://www.amazon.com/gp/product/B003K8Q04O/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003K8Q04O&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Arrowroot Starch Flour, 20 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B003K8Q04O" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Cup Brown Sugar<br />
1 Cup Coconut Milk, chilled<br />
1 Tsp Vanilla Extract OR 2 Whole Vanilla Beans<br />
2 Tbsp Butter, softened<br />
<br />
Preheat the oven to 375°F. Spread the butter evenly over the bottom and sides of a large baking dish (Aprox. 14 inches long, 8-9 inches wide and 1-2 inches deep).<br />
<br />
If using the vanilla beans cut and scrap the seeds out. Set aside.<br />
<br />
Coarsely blend the pineapple, mango, papaya and bananas. Pour into a large bowl. Combine the arrowroot, brown sugar and vanilla seeds or extract. Stir well.<br />
<br />
Pour the mixture into the large baking dish. Bake for 1 hour. Once done, let it cool to room temperature and then place in the refrigerator for 3-4 hours before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-R9IX2xiaDDL3DE7g0B3Wuhkjr6n5G8VrAH4L8HK-ayaLytUSW8a3zzVDfUZY6NrBcywNV-jZmzTlsaOcWTkAlr3jBhA_JyucntKvpXSjut68_guhGiwcm3XCJpwYzfcXSYE3SZAETI/s1600/poe1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-R9IX2xiaDDL3DE7g0B3Wuhkjr6n5G8VrAH4L8HK-ayaLytUSW8a3zzVDfUZY6NrBcywNV-jZmzTlsaOcWTkAlr3jBhA_JyucntKvpXSjut68_guhGiwcm3XCJpwYzfcXSYE3SZAETI/s1600/poe1.jpeg" height="240" width="320" /></a></div>
<br />
<h3>
Coconut Shrimp</h3>
Serves: 5<br />
<br />
2 Tbsp Oil<br />
2 Lb Shrimp<br />
1 Vanilla Bean<br />
1 Cup Coconut Milk<br />
1 Cup Heavy Cream<br />
Salt & Pepper, to taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<br />
Heat the oil in a large pan over medium heat. Add the shrimp and saute until it is fully cooked. Remove shrimp and set aside.<br />
<br />
Cut the vanilla beans and scrap the seeds out, set aside. Add the vanilla seeds and pod to the pan with a little bit of water. Bring to a boil. Add the coconut milk and cream. Reduce heat to a simmer and let sauce thicken and reduce to half its size.<br />
<br />
Remove the vanilla pod and add the shrimp back to the pan. Let simmer for 10 minutes. Add salt and pepper for taste.<br />
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<br />
<br />
<h3>
Coconut Bread</h3>
Yields 5 Loaves<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8skLn9PP0rRJOJm45ieMb12kvh10CvARk5kxJEoaCQ835P_uVYEssDjJxsdMZzBsZ9AnrHa_dOM5FgDqKFCGI3O6fC6lhSBZqUxkIjOpSi5jnHMQG6zDOoBYvEEQJjQ6zhpW_-kEqis/s1600/coconutbread6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8skLn9PP0rRJOJm45ieMb12kvh10CvARk5kxJEoaCQ835P_uVYEssDjJxsdMZzBsZ9AnrHa_dOM5FgDqKFCGI3O6fC6lhSBZqUxkIjOpSi5jnHMQG6zDOoBYvEEQJjQ6zhpW_-kEqis/s1600/coconutbread6.jpeg" height="240" width="320" /></a></div>
<br />
<br />
2 Cups Grated Coconut<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B002YR7A9Q/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002YR7A9Q&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B002YR7A9Q" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
4 Cups Flour<br />
2 Tsp Baking Powder<br />
1 1/2 Cups Sugar<br />
1 1/2 Cups Water<br />
<br />
<div>
Mix all ingredients together until it is a doughy texture. Separate dough into 5 equal parts and roll into the size of a hot dog bun. Wrap each piece with aluminum foil and bake for 1 - 1 1/2 hours at 350°F.</div>
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<h3>
Coconut Cake</h3>
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Serves: 12-15</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmmOdK_mzKTqYKS5km-fFo_SPrhMc4KxxvdraXpLYwWHCLUZawnXeFWW4nm0AR6N0g0J1gkEWGjU1MSZkFbYdx1BCCwfr-j74hDPPa6aWOw2s6_d6bN9QCJbRhjCjmFiXT6A86zAEkHQ/s1600/coconutcake1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmmOdK_mzKTqYKS5km-fFo_SPrhMc4KxxvdraXpLYwWHCLUZawnXeFWW4nm0AR6N0g0J1gkEWGjU1MSZkFbYdx1BCCwfr-j74hDPPa6aWOw2s6_d6bN9QCJbRhjCjmFiXT6A86zAEkHQ/s1600/coconutcake1.jpeg" height="240" width="320" /></a></div>
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<h4>
Cake:</h4>
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10 Tbsp Unsalted Butter, softened</div>
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2 Cups + 2 Tbsp Flour</div>
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1 Cup Sugar</div>
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5 Eggs, beaten</div>
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1 1/2 Tsp Baking Powder</div>
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1/4 Tsp Salt</div>
<div class="separator" style="clear: both; text-align: left;">
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Cup Coconut Milk</div>
<div class="separator" style="clear: both; text-align: left;">
1 Cup Shredded Coconut</div>
<div class="separator" style="clear: both; text-align: left;">
-My FAV: <a href="http://www.amazon.com/gp/product/B002YR7A9Q/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002YR7A9Q&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B002YR7A9Q" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
1 Tsp Vanilla Extract</div>
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1 Grated Lime Peel</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
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Heat the oven to 350°F. Spread the softened butter over the cake pan (you can do just one larger pan or two 9-inch layer-cake pans). Then sprinkle the 2 tablespoons of flour evenly across the pan(s).</div>
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In a large bowl, cream the remaining butter (8 tablespoons) with the sugar, until the mixture is light and fluffy. Slowly pour in the eggs. In another bowl mix the flour, salt, and baking powder. Slowly add in the batter of sugar and butter, until fully mixed. Then mix in the coconut milk, shredded coconut, lime and vanilla extract.</div>
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Pour the batter into the cake pan(s). Bake for 30 minutes. Then allow to cool onto a wire cake rack. </div>
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<h4>
Frosting:</h4>
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<div>
<br /></div>
<div>
<br /></div>
<div>
1 Cup Sugar</div>
<div>
1 Cup Water</div>
<div>
1/2 Tsp Vanilla Extract or 1 Vanilla Bean</div>
<div>
3 Egg Whites</div>
<div>
1/8 Tsp Cream of Tartar</div>
<div>
1/4 Cup Lime Juice</div>
<div>
1 Cup Shredded Coconut</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B002YR7A9Q/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002YR7A9Q&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B002YR7A9Q" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
<br /></div>
<div>
Mix the sugar, water and vanilla bean if you are using one, in a saucepan and bring to a boil over medium heat. Stir until the sugar dissolves. Boil until it thickens (238°F). Remove from heat and remove vanilla bean.</div>
<div>
<br /></div>
<div>
With an electric beater, beat the egg whites and cream of tartar until it stands in stiff, soft peaks. Continue beating and slowly pour the mixture of sugar, water and vanilla. Continue to beat for 10 minutes or more, until it thickens. Allow to cool to room temperature. If you did not use the vanilla bean, mix in the vanilla extract now, as well as the lime. </div>
<div>
<br /></div>
<div>
Now spread evenly over the cake layer(s). Sprinkle top of frosting with the shredded coconut. </div>
<div>
<br /></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-75100955482472087522013-08-24T16:08:00.000-07:002013-12-02T13:42:15.294-08:00Ghana: Spinach & Beef Stew, Couscous Salad, Black-Eyed Peas & Rice, And Banana Peanut BreadI'm still in the process of moving, unpacking, and organizing everything so please excuse my lack of pictures. We moved into a place with a smaller kitchen and less storage space, so my kitchen is kind of a mess right now, especially when cooking! Hopefully next time it will be more organized for better pictures haha. Enjoy!<br />
<br />
<h3>
Spinach & Beef Stew (Shoko)</h3>
<div>
Serves 8-10</div>
<div>
<br /></div>
<div>
3 Cans of Tomatoes, diced w/ juicee</div>
<div>
1 Hot Chili</div>
<div>
4 Medium Onions, whole</div>
<div>
1 Green Bell Pepper</div>
<div>
1 Lb Stewing Beef</div>
<div>
Oil</div>
<div>
1 Cup Water or Beef Broth</div>
<div>
1/4 Tsp. Sugar</div>
<div>
1/4 Tsp. Salt</div>
-My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
2 Tsp. Cayenne Pepper (I put a little more in)</div>
<div>
2 Tsp. Minced Fresh Ginger</div>
<div>
1 Lb. Spinach</div>
<div>
<br /></div>
<div>
Combine chili, tomatoes, onions and green bell pepper in blender/food processor. Process until minced. </div>
<div>
Heat the oil in a large pot and saute vegetables and beef for 5-7 minutes on high heat. Then add the water, sugar, salt, ginger, and cayenne pepper and stir. Cover and lower heat to a simmer for 2 hours. Stirring occasionally. </div>
<div>
<br /></div>
<div>
Rinse and soak the spinach for 10 minutes. Rinse and tear/shred. After the stew has simmered for 2 hours add the spinach and cook over medium heat for 30 minutes. </div>
<div>
<br /></div>
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<br /></div>
<h3>
Couscous Salad </h3>
<div>
Serves 8-10</div>
<div>
<br /></div>
<div>
2 Cups Couscous</div>
- TRY: <a href="http://www.amazon.com/gp/product/B004VLV6F2/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004VLV6F2&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Couscous Golden, 24-Ounce (Pack of 4)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004VLV6F2" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
1 Can Black Beans</div>
<div>
1 Can Whole Kernel Corn</div>
<div>
2 Tomatoes, diced</div>
<div>
1 Cup Cilantro, chopped</div>
<div>
1 Lime, juice</div>
<div>
<br /></div>
<div>
Cook couscous as directed (usually for every 1 cup couscous cook with 1 1/4 cup water/broth - bring to a boil, cover and remove from heat - cook 15 minutes). Then add in the rest of the ingredients, stir and refrigerate for 2 hours.</div>
<div>
<br /></div>
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<h3>
Black-eyed Peas & Rice (Watchi)</h3>
<div>
Serves 8-10</div>
<div>
<br /></div>
<div>
2 Cups Dried Black-eyed Peas, rinsed & soaked overnight</div>
<div>
2 Bay Leaves</div>
<div>
1 Piece Kombu (kelp/seaweed)</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B001BKTH70/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001BKTH70&linkCode=as2&tag=arthwoinmyki-20">Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B001BKTH70" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
3 Cups Cooked Rice, brown long grain</div>
<div>
Salt </div>
-My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
Pepper</div>
<div>
<br /></div>
<div>
Sauce:</div>
<div>
1 Tbl Oil</div>
<div>
2 Tbl Whole Wheat Flour</div>
<div>
1 Large Onion, sliced</div>
<div>
1 Cup Tomato Paste</div>
<div>
1/2 Tsp. Nutmeg</div>
<div>
<br /></div>
<div>
Rinse soaked peas. Add peas to a large pot and fill with water about 2 inches above peas. Add bay leaves and kombu. Bring to a boil, reduce the heat, cover, and simmer for 1 hour. Most of the water should be evaporated by the end of cooking. Discard bay leaves and kombu (kombu most likely won't be a solid anymore). </div>
<div>
<br /></div>
<div>
For Sauce: Heat the oil in a saucepan. Add flour in and cook over low heat for a few minutes. Add in onions and cook until brown. Mix in tomato paste and nutmeg well. Add water to desire consistency (somewhat thick). </div>
<div>
<br /></div>
<div>
Mix in the sauce with the rice and beans.</div>
<div>
<br /></div>
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<h3>
Banana Peanut Bread</h3>
<div>
Yields 12+ Slices</div>
<div>
<br /></div>
<div>
4 Cups of All-Purpose Flour</div>
<div>
4 Tsp. Baking Powder</div>
<div>
1 Tsp. Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
1/2 Tsp. Baking Soda</div>
<div>
10 Oz. Butter</div>
<div>
2 1/2 Cups Sugar</div>
<div>
4 Eggs</div>
<div>
8 Ripe & Mashed Bananas</div>
<div>
1/2 Cup Peanuts, chopped</div>
<div>
1 tsp. Cinnamon</div>
<div>
<br /></div>
<div>
Stir the flour, baking powder, salt, and baking soda together well in a bowl. In a separate bowl stir/cream the butter with 2 cups sugar then blend in the eggs. Mix the dry and wet ingredients together and then fold in the mashed bananas. Add the peanuts in and stir everything well. Pour in a baking dish (9 x 12) and bake at 350 degrees for 35 minutes. Once cake is done, take out of the oven and sprinkle with remaining sugar and cinnamon. </div>
<div>
<br /></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-53558786911380617042013-08-18T21:29:00.007-07:002013-12-02T13:55:44.042-08:00Madagascar: Chicken w/ Coconut Milk, Vegetable Salad, & Fruit CompoteTwo weeks ago I cooked from Madagascar. I know I say this a lot, but it was <i>Yummy</i> and <i>Healthy</i>! Lots of vegetables and fruit... which I love. I loved that the dessert was all fruit... natures sweetest dessert! Plus the chicken was cooked with coconut milk... I'm obsessed with all things coconut. I use coconut milk in place of milk to make everything... cakes, ice cream, etc. I drink coconut water, I use coconut oil for moisturizer for me and my baby, and my babies first food was coconut pudding (coconut meat + coconut water). Anyways, you get the idea that I love all things coconut. Enjoy!!<br />
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<br /></div>
<h3>
Chicken with Coconut Milk</h3>
<div>
Serves: 6</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jMOsIHaBsLcIis842SPFHe3hgxx_7NT0j7RhYlu8IXreFFNF2OKWcuJJPdSiglbZxZnoEnLCTM2rdnMv2grIbLBZKU3ApHpiNMQxq-CP9QLYANPRVduPWa3z2BVLAcEdsEGkd7OJ9c4/s1600/chicken1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jMOsIHaBsLcIis842SPFHe3hgxx_7NT0j7RhYlu8IXreFFNF2OKWcuJJPdSiglbZxZnoEnLCTM2rdnMv2grIbLBZKU3ApHpiNMQxq-CP9QLYANPRVduPWa3z2BVLAcEdsEGkd7OJ9c4/s1600/chicken1.jpeg" height="240" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Marinade:</div>
<div>
3 Chicken Breasts</div>
<div>
1 Lemon, juice</div>
<div>
2 Tsp. Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
1 Tbsp Pepper</div>
<div>
1-2 Tbsp. Cayenne Pepper</div>
<div>
<br /></div>
<div>
Stew:</div>
<div>
2 Tbsp Coconut Oil</div>
- TRY: <a href="http://www.amazon.com/gp/product/B001EO5Q64/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001EO5Q64&linkCode=as2&tag=arthwoinmyki-20">Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Tubs (Pack of 2)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B001EO5Q64" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
2 Onions, chopped</div>
<div>
4 Garlic Cloves, minced</div>
<div>
2 Large Tomatoes, chopped</div>
<div>
2 Tsp. Fresh Ginger, minced</div>
<div>
1 Cup Coconut Milk (regular)</div>
<div>
<br /></div>
<div>
Marinate the chicken in the mixture for a couple hours to a whole day, depending on how much time you have. Meanwhile, heat the coconut oil in a pan and saute the onions and garlic. Add the chicken and cook until it is almost done (est. 20 minutes). Reduce the heat and add the tomatoes, ginger, and coconut milk and simmer for 30 minutes and/or until chicken is done and sauce is thickened. Serve with rice. </div>
<div>
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</div>
<h3>
Vegetable Salad</h3>
<div>
Serves: 8-10</div>
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<br /></div>
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<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
1 Qt. Water, sprinkled with salt</div>
<div>
4 Carrots, julienne</div>
<div>
1 Turnip, chopped</div>
<div>
1 Head Cabbage, shredded</div>
<div>
1/4 Lb. Green Beans, cut</div>
<div>
1 Tbsp. Curry</div>
<div>
1 Tbsp. Black Pepper</div>
<div>
1 Onion, finely chopped</div>
<div>
4 Tbsp. Vinegar</div>
<div>
5 Tbsp. Oil</div>
<div>
Tabasco Sauce</div>
- Get it here: <a href="http://www.amazon.com/gp/product/B0004LZSYS/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0004LZSYS&linkCode=as2&tag=arthwoinmyki-20">Tabasco Original Sauce, Pepper, 12 Ounce</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B0004LZSYS" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
<br /></div>
<div>
Bring the water to a boil and add carrots, turnip, cabbage and green beans. Cook for 8-10 minutes. Drain and place in a large bowl. Sprinkle with curry and pepper. Let it cool. Add the vinegar, onions, oil, and Tabasco sauce and stir well. Chill before serving.</div>
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<h3>
Fruit Compote</h3>
<div>
Serves: 8-10</div>
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<b>Lychee Nut</b></div>
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1 Cantaloupe, chopped</div>
<div>
2 Oranges, peeled</div>
<div>
2 Cup Strawberries, sliced</div>
<div>
8-10 Lychee Nuts, peeled and split apart</div>
- Try this if can't find fresh: <a href="http://www.amazon.com/gp/product/B001SAWLD0/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001SAWLD0&linkCode=as2&tag=arthwoinmyki-20">Dynasty Lychee with Syrup, 15-Ounce (Pack of 6)</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B001SAWLD0" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
1/2 Cup Raw Sugar</div>
<div>
1/2 Cup Water</div>
<div>
1/4 Tsp. Salt</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
<div>
2 Tbsp. Vanilla Extract</div>
<div>
1 Lemon, juice</div>
<div>
<br /></div>
<div>
Mix all fruits together good. In a saucepan, combine sugar, water, salt, and lemon juice. Bring to a boil for 1 minute. Remove from heat and add the vanilla. Stir. Pour the mixture over the fruit and then cover and place in the fridge to chill. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-39766159760102583162013-08-16T21:40:00.001-07:002013-08-16T21:40:29.431-07:00Sorry for the delay!! I promise I have a good excuse!Well, it has been a while since my last post (especially since I said I would post every week!), but I have a good excuse... we moved!! For those who have moved, you should understand! Packing, loading, driving, unloading, unpacking... ehh no fun. I missed cooking last weekend because of that, but I will be right back on schedule this weekend. I will post my recipes from my meal two weeks ago which was from <b><span style="color: blue;">Madagascar</span></b>... very <i>yummy </i>and <i>healthy</i>!!! As for this weekend I will be cooking from the country of <span style="color: #351c75;"><b>Ghana</b></span>! So far I'm excited from my research on authentic recipes, but then again I'm always excited to learn new recipes each week! Come back tomorrow for my new post... I promise I will do it!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-48593896484968995342013-07-29T21:25:00.000-07:002013-12-02T14:10:09.883-08:00Greece: White Beans with Kale Dish, Stuffed Grape Leaves, Easter Bread and Coconut CakeFor last nights meal my husband chose Greece. My first thought was beautiful Mediterranean views and healthy cuisine! The white bean and stuffed grape leaves dishes were delicious and vegan (except for the optional feta cheese with the white bean dish). Once again for some of the recipes I made alterations. I left out onions in the white bean and stuffed grape leaves dishes (since my husband is allergic) and traded coconut milk for whole milk in the cake and bread. One of the ingredients for the bread - Mahlab, was difficult to find. I asked someone at the market and they led me to a section where they kept hookah bongs and cigarettes. The guy opened a locked cabinet and handed me the Mahlab. It had me worried that I was buying something I maybe shouldn't be buying haha, so I double checked online to see what this ingredient was exactly. Mahlab is a spice from the seeds of a certain cherry named the Prunus Mahaleb. So don't worry if that happens to you... it is OK to eat! Haha. On this culinary journey I've realized how much I love cooked kale! So, don't be afraid to make the bean and kale dish. The cake is moist and delicious. The bread tastes like it could be a dessert. As you can tell... this was a very yummy dinner! Enjoy!<br />
<div>
<br /></div>
<h3>
White Beans with Kale</h3>
<div>
Serves: 8</div>
<div>
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<br /></div>
<div>
1 Lb. Dried Great Northern Beans</div>
<div>
1 Lb. Kale, chopped</div>
<div>
1/4 Cup Olive Oil</div>
<div>
1 Large Onion, diced</div>
<div>
2 Cloves of Garlic, minced</div>
<div>
Salt, for taste</div>
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
<div>
Pepper, for taste</div>
<div>
2 Large Tomatoes, chopped</div>
<div>
Juice From 1 Lemon</div>
<div>
Feta Cheese for Topping (optional)</div>
<div>
<br /></div>
<div>
Soak the beans overnight. Drain and rinse the beans. Place the beans in a pot and cover them with water at least 1 inch high. Bring to a boil and then reduce the heat and simmer for 30-35 minutes (test to see if they are cooked enough). Once they are done, drain and rinse the beans and set aside. </div>
<div>
<br /></div>
<div>
In a large pot, heat the olive oil over medium heat and saute the onions for about 5 minutes. Then add the garlic and cook for 1 minute. Add the kale and season with salt and pepper. Cook for about 5 minutes so the kale starts to wilt (you may need to add about a 1/2 cup of water). Once done, add in the tomatoes and turn the heat down to a simmer for 15-20 minutes. </div>
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Once done add the beans and drizzle with the lemon juice. Serve and add in feta cheese if you like.<br />
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<h3>
Stuffed Grape Leaves</h3>
Serving: About 30 pieces (or as many as you can make)<br />
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<br />
30 Grape Leaves or 1 Jar (which will have more than 30, so make as many as you can)<br />
- TRY: <a href="http://www.amazon.com/gp/product/B000LRIIBK/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000LRIIBK&linkCode=as2&tag=arthwoinmyki-20">California Grape Leaves -Orlando 2lb jar, DR.WT. 16oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B000LRIIBK" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
Salt and Pepper for taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1 Cup Olive Oil<br />
5 Large Onions, chopped<br />
1 1/2 Cups of Uncooked Long Grain Rice<br />
1 Cup Fresh Parsley, chopped<br />
3/4 Cup Pine Nuts<br />
- TRY: <a href="http://www.amazon.com/gp/product/B003HB8D7Q/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003HB8D7Q&linkCode=as2&tag=arthwoinmyki-20">Kirkland Signature Pine Nuts - 1.5 lbs</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B003HB8D7Q" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
4 Tbsp. Fresh Mint, chopped<br />
Juice of Two Lemons<br />
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For this recipe I recommend watching this video: <a href="https://www.youtube.com/watch?v=ehjwZXdrf7E">https://www.youtube.com/watch?v=ehjwZXdrf7E</a><br />
<br />
I didn't follow this recipe, but it gave me a visual on how to work and roll the grape leaves.<br />
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Rinse the grape leaves. If you got fresh ones, boil them in water for 3-5 minutes. Once boiled, rinse and set aside. If you got them from a jar, just rinse them.<br />
<br />
In a large skillet, over medium heat, use half of the olive oil. Saute the onions for 5 minutes. Then add in the rice, pine nuts, parsley, mint, salt and pepper. Cook for 1 minute. Remove from heat and add in the lemon juice. Then allow to cool.<br />
<br />
In a large saucepan, place a few grape leaves on the bottom (I used the ones that were broken).<br />
<br />
To roll the leaves: Place a grape leaf with the stem towards you. Make sure the veins are facing down (smooth side is up). Cut off the stem of the leaf. Then place a spoonful of the filling into the grape leaf. Fold the sides in and then roll the leaf away from you. Make sure not to roll too tightly because the rice will expand.<br />
<br />
Place the grape leaves in the saucepan, with the seam facing down.<br />
<br />
Pour the rest of the olive oil over the stuffed grape leaves. Then fill up the pan with water so the stuffed leaves are covered. Place a heatproof plate over the rolls to keep them submerged in the water. Place a lid on the pot and bring to a boil. Lower the heat and let it simmer for 50-60 minutes. Let it cool and then take the stuffed leaves out of the pan to serve.<br />
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<h3>
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<h3>
Easter Greek Bread</h3>
Yields: 4 Braided Loaves<br />
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8 Cups of All Purpose Flour<br />
1/2 Tsp. Salt<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1 1/2 Cups Milk, warm<br />
3 Envelopes Dry Yeast<br />
1 2/3 Cup Sugar<br />
1 2/3 Cup Unsalted Butter<br />
Zest 1 Orange<br />
Zest 1 Lemon<br />
1 Tbsp. Mahlab (Mahlepi)<br />
- GET IT HERE since it is hard to find in stores: <a href="http://www.amazon.com/gp/product/B009YSIE5W/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B009YSIE5W&linkCode=as2&tag=arthwoinmyki-20">Traditional Greek Mahlepi (Mahlab) - 10g</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B009YSIE5W" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
5 Eggs, lightly beaten<br />
1 Egg, beaten with 1 Tbsp. of Water<br />
Sesame Seeds for Sprinkling on Top<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004336BCG/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004336BCG&linkCode=as2&tag=arthwoinmyki-20">One 16 oz Bob's Red Mill Brown Sesame Seeds</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004336BCG" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
4 Red Eggs - they are dyed (optional)<br />
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Mix the flour and salt together, set aside. Dissolve the yeast in the warm milk. Once dissolved, add 1/2 cup of the flour and 1 tbsp. of sugar. Mix and then cover and set aside.<br />
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In a large saucepan, melt the butter over low heat. Mix in the sugar, lemon zest, orange zest, and mahlab. Remove from heat and stir in the 5 beaten eggs. Let it cool.<br />
<br />
Place the yeast mixture into a large mixing bowl (I put it in a large saucepan since I didn't have a bowl big enough at the time). Add the butter/sugar/egg mixture. Then mix in the flour slowly until it forms a smooth dough. Cover the bowl and let it rise for 2 hours. It will double in size.<br />
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Place the dough on a floured counter/board and punch down. Separate the dough into 4 equal parts and shape into rounds. Let the rounds rest for 10 minutes. Then divide each round into three pieces shaped like long ropes (about 12 inches long). Braid them together and place onto a baking sheet to rise again for 30 minutes (or longer - so it has risen to about double its size).<br />
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Brush each loaf with the egg/water mixture and then sprinkle the sesame seeds on top. If you are using the red egg (I did not), place it in the upper part of each loaf gently. Bake in a oven at 280<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;">°F</span> degrees for one hour.<br />
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<h3>
Greek Coconut Cake</h3>
Serves: 12 Pieces<br />
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<br />
4 eggs, separated<br />
Pinch of Salt<br />
2/3 Cup Unsalted Butter<br />
1 Cup Sugar<br />
1/2 Cup Milk<br />
1 1/2 Cups All Purpose Flour<br />
1 Tbsp. Baking Powder<br />
1 1/2 Cups Shredded Coconut<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B002HQCUOY/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002HQCUOY&linkCode=as2&tag=arthwoinmyki-20">Bob's Red Mill Medium Unsweetened Shredded Coconut, 24 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B002HQCUOY" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
<b>Syrup:</b><br />
2 1/2 Cups Water<br />
1 1/2 Cups Sugar<br />
Juice and Zest 1 Lemon<br />
6 Cloves<br />
1-2 Tbsp. Cinnamon<br />
<b>Pan:</b><br />
Butter<br />
Flour<br />
<b>Topping:</b><br />
1/2 Cup Shredded Coconut<br />
<br />
<span style="font-family: inherit;">Mix the syrup ingredients in a saucepan and boil for 8 minutes. Remove from heat and let it cool. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Heat the oven to <span style="background-color: white; color: #333333; line-height: 18px;">340°F. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;">Beat the egg whites with the salt.</span></span><br />
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In a separate bowl, beat the egg yolks, butter, and sugar together until it is creamy. Add in the milk. Whisk the flour and baking powder together and then add in the mixture. Stir in the coconut and egg whites.<br />
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Grease the baking pan with butter and sprinkle some flour on top. Pour the batter into the pan evenly. Bake for 45 minutes or until golden. Remove from the oven and cut in pieces. Pour the syrup over the cake evenly. Sprinkle the top with the remaining shredded coconuts and allow the cake to cool.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-1694583954383438652013-07-22T22:18:00.002-07:002013-12-02T17:36:22.362-08:00Uruguay: Matambre (rolled stuffed steak) with Essence Spice, Grilled Eggplant, Salsa Criolla and Alfajores with Dulce De LecheLast night I made a meal from Uruguay. This is a country I have always wanted to visit so I was excited to cook these recipes. A few of these recipes are somewhat time consuming so make sure to prepare and start early or make some things the day before. I made the spices and salsa the day before and the dessert the morning of. One piece of advice about making the salsa: don't chop the pepper and then take your contacts out.... this equals spicy eyeballs!! Haha. Also, you might have noticed that I leave out a certain ingredient regularly, which is onions. My husband is allergic to onions so unfortunately I cannot cook with them unless I want to make two dishes, which I don't haha. Enjoy!<br />
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<h3>
Matambre: Rolled Flank Steak with Essence (spice mix)</h3>
Serves 4-6<br />
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2 1/2 Lbs of Flank Steak<br />
2 Tbsp of Essence (recipe to follow)<br />
- or TRY: <a href="http://www.amazon.com/gp/product/B000I6P3Y4/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000I6P3Y4&linkCode=as2&tag=arthwoinmyki-20">Emeril's Original Essence, 1 X 2.8 Ounce</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B000I6P3Y4" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
3 Tbsp Minced Garlic<br />
1 cup of Spinach<br />
2 Large Carrots, grated<br />
4 Hard-boiled eggs, peeled and thinly sliced<br />
1 Tsp. Cayenne Pepper<br />
4-6 Pieces of Bacon<br />
1/2 Cup of Sliced Onions<br />
3 Bay Leaves<br />
2 Tbsp. Chopped Fresh Thyme<br />
1 Cup of Argentine Red Wine<br />
6 Cups Beef Stock<br />
2 Tbsp. Chopped Fresh Parsley for garnish<br />
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<div>
Prepare carrots, spinach, garlic, eggs and Essence spice mix. Season both sides of the steaks with Essence. Place the steaks on a clean surface with the grain horizontal toward you in order to slice the rolled steak across the grain. Scatter half of the garlic over steaks and cover with spinach leaves. Next layer with eggs and carrots, then sprinkle with cayenne pepper. Tightly roll the meat and secure with <b>kitchen string</b> (I forgot to buy these and my steaks fell apart slightly).</div>
USE: <a href="http://www.amazon.com/gp/product/B000BU7TYY/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000BU7TYY&linkCode=as2&tag=arthwoinmyki-20">RSVP 185-Foot Biodegradable Kitchen String</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B000BU7TYY" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
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In large pan, cook the bacon. Then remove and drain on paper towels. Place the rolled steaks to the bacon fat in the pan. Brown on all sides, then remove steaks and place on side. Cook onions in pan with the rest of garlic, bay leaves, and thyme. Add the stock and bring to a boil.</div>
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Place the steaks in the pan and reduce to a simmer. Cover and cook the meat until tender (about 1 hour) and turn halfway through cooking. Once done remove steaks and let sit for 10 minutes before removing the string and slicing meat. </div>
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Continue to cook the sauce by bringing to a Boil. Cook until it is reduced and thickened. Remove from heat and add bacon. Serve sliced meat with the sauce and onions. Garnish with parsly. Serve with the Salsa and Grilled Eggplant (recipe to follow).</div>
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<h3>
Salsa Criolla:</h3>
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1 Tsp. Minced Garlic
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1/2 Tsp. Salt
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
3 Tbsp. Red Wine Vinegar
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1/2 Cup Olive Oil
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1/4 Tsp. Black Pepper
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3 Tomatoes, Finely Chopped
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2 Onions, Finely Chopped
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2 Tbsp. Finely Chopped Fresh Parsley </div>
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2 Hot Green Pepper, Seeded and Finely Chopped</div>
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Mince and mash the garlic with the salt to form a paste. Add the red wine vinegar and stir. Then stir in the olive oil and add the black pepper. Add the tomatoes, onions, pepper and parsley. Mix well and serve with steak.
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<h3>
Grilled Eggplant</h3>
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2 Eggplants<br />
2 Tsp. Salt
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1/2 Cup Olive Oil
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1 Tbsp. Chopped Fresh Basil
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1 Tbsp. Chopped Fresh Oregano
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2 Tsp. Minced Garlic
<br />
1/2 Tsp. Red Pepper Flakes
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Salt and Pepper to taste.</div>
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Slice eggplant and toss with salt. Let sit for 1 hour, tossing occasionally. Heat the grill. Mix the olive oil, basil, oregano, garlic and red pepper flakes together. Toss eggplant in mixture. Then grill until both sides are golden brown on both sides. (I also added some of the Essence mix to the eggplant).</div>
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<h3>
Essence Spice Mix</h3>
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2 1/2 Tbsp. Paprika
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2 Tbsp. Salt
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
2 Tbsp. Garlic Powder
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1 Tbsp. Black Pepper
<br />
1 Tbsp. Onion Powder
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1 Tbsp. Cayenne Pepper
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1 Tbsp. Dried Oregano
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1 Tbsp. Dried Thyme</div>
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Mix all together. </div>
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<h3>
Alfajores</h3>
Serves: A lot! haha<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5Vc2ijN2D8q9YdTkKNKdoLkdx7viyCFIIyZ056P3ntr3HGg6E0epQ-0WvyhjIJMulYYL4y36GxKR-rEzQ0U-d_p_ddtGdfHlfmfiSO51GJmi6awxEvisMos_E86K5feNFukohIuD5pE/s1600/alfores1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5Vc2ijN2D8q9YdTkKNKdoLkdx7viyCFIIyZ056P3ntr3HGg6E0epQ-0WvyhjIJMulYYL4y36GxKR-rEzQ0U-d_p_ddtGdfHlfmfiSO51GJmi6awxEvisMos_E86K5feNFukohIuD5pE/s1600/alfores1.jpeg" height="240" width="320" /></a></div>
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<br />
1 Cup Cornstarch<br />
<div class="proxima" id="ingredients">
3/4 Cup of All-Purpose Flour</div>
<div class="proxima" id="ingredients">
1 Tsp. Baking Powder</div>
<div class="proxima" id="ingredients">
1/2 Tsp. Baking Soda</div>
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1/4 Tsp. Salt</div>
<div class="proxima" id="ingredients">
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
8 Tbsp. Unsalted Butter, Room Temperature</div>
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1/3 Cup of Sugar</div>
<div class="proxima" id="ingredients">
2 Large Egg Yolks</div>
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1 Tbsp. Brandy (I used a substitute - cherry juice)</div>
<div class="proxima" id="ingredients">
1/2 Tsp. Vanilla Extract</div>
<div class="proxima" id="ingredients">
1 Cup Dulce De Leche, recipe to follow</div>
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</div>
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</div>
<div class="proxima" id="instructions" itemprop="instructions">
<br />
Place the cornstarch, measured flour, baking
powder, baking soda, and salt in a medium bowl and whisk to
combine and set aside.</div>
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</div>
<div class="proxima" id="instructions" itemprop="instructions">
<br />
Mix the sugar and butter in a bowl until the mixture is light in color and fluffy. Then add the egg yolks, bandy and vanilla until well mixed. Then gradually add the flour mixture and mix well. </div>
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</div>
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Place the dough onto a piece of plastic and shape it into a disk wrapped tightly. Put in the refrigerator for at least a hour.</div>
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</div>
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Heat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.</div>
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</div>
<div class="proxima" id="instructions" itemprop="instructions">
Remove
the dough from the refrigerator, unwrap it, and place it on a lightly
floured surface. Lightly flour the top of the dough. Roll to
1/4-inch thickness (the dough may crack but can be patched back
together). Cut out 24 rounds (or as many as you can), rerolling the dough as necessary until all of it is gone.</div>
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</div>
<div class="proxima" id="instructions" itemprop="instructions">
Place
the cookies on the prepared baking sheets, at least
1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and
pale golden on the bottom, about 12 to 14 minutes. Transfer to a wire rack to cool completely.</div>
<div class="proxima" id="instructions" itemprop="instructions">
</div>
<div class="proxima" id="instructions" itemprop="instructions">
<br />
Flip
half of the cookies upside down and gently spread about 2 teaspoons of
the dulce de leche on each. Place a second cookie on top and gently
press to create a sandwich. Dust generously with powdered sugar before
serving. </div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNWP-TL2BKF6ApUfdr9uWP9MeVIlGwxj8_1KZORXSRzg4zq02EOqXEyLw9JlqDmBfVzrgXNqoYs5f-2hV1efo7GzCymy1Mh2qWsS2mmS_skj0rb_NQtmsQ-ykNWDLtA33LsoGZYmj0Uw/s1600/cookie1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNWP-TL2BKF6ApUfdr9uWP9MeVIlGwxj8_1KZORXSRzg4zq02EOqXEyLw9JlqDmBfVzrgXNqoYs5f-2hV1efo7GzCymy1Mh2qWsS2mmS_skj0rb_NQtmsQ-ykNWDLtA33LsoGZYmj0Uw/s1600/cookie1.jpeg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE6vcaWQhyphenhyphen8ZP-wmBhXw5fjrcRJny_REG_xq_O5Ey95SgaDyhidOjokq_Tksqf2RdcftVhUMLoKl-UYW5FOERJjRKtNwIYNPHJXur0rrBgH2Ht3OZ33CYJy0h73OW1eNgP72DqHftclw/s1600/alfores7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvE6vcaWQhyphenhyphen8ZP-wmBhXw5fjrcRJny_REG_xq_O5Ey95SgaDyhidOjokq_Tksqf2RdcftVhUMLoKl-UYW5FOERJjRKtNwIYNPHJXur0rrBgH2Ht3OZ33CYJy0h73OW1eNgP72DqHftclw/s1600/alfores7.jpeg" height="240" width="320" /></a></div>
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<div class="proxima" id="instructions" itemprop="instructions">
<h3>
Dulce De Leche</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz271AypPPuThBUf2fXTbuGdsPdjG8riv9GMYcEj4BYNDXev8bxsh_Pphd7bqRWFO5ibt7f0gX9-rs0QfwzcrWE1DJY2iVAw3jPZNhm37PBIveVvs1SpxKudsDkzmBEUL_nrU_Cndj6E/s1600/dulcedeleche.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz271AypPPuThBUf2fXTbuGdsPdjG8riv9GMYcEj4BYNDXev8bxsh_Pphd7bqRWFO5ibt7f0gX9-rs0QfwzcrWE1DJY2iVAw3jPZNhm37PBIveVvs1SpxKudsDkzmBEUL_nrU_Cndj6E/s1600/dulcedeleche.jpeg" height="240" width="320" /></a></div>
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<div class="proxima" id="instructions" itemprop="instructions">
1 Quart of Milk (I used coconut milk)</div>
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1 1/2 Cups of Sugar</div>
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1 Vanilla Bean, Split and Seeds Scraped</div>
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1/2 Tsp. Baking Soda</div>
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</div>
<br />
<div class="proxima" id="instructions" itemprop="instructions">
<div>
Combine the milk, sugar, vanilla bean and seeds in a large saucepan and place over medium heat. Bring to a simmer, stirring
occasionally, until the sugar has dissolved. Then add the baking soda and stir to combine. Reduce the heat to
low and cook uncovered at a simmer. Stir occasionally. Continue
to cook for 1 hour. Remove the vanilla bean after 1 hour and continue
to cook until the mixture has reduced to
about 1 cup (approximately 1 1/2 to 2 hours). Strain the mixture and store in the refrigerator in a sealed container. </div>
</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-55619468032225888432013-07-17T21:28:00.002-07:002013-07-17T21:28:56.742-07:00Next up: Uruguay!!Coming this week is food from Uruguay... I'm excited!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_sltxMTJATOtkBmov06WlAVaZo0hygzcF7lmjz5vt55i3eTBqgLUKbHxGF9Rz773SFfu4tuvYAZqZwG83hBHL-sx6GUIDlvQtCIPX-RvcWYd5e7uzu2R4kHNfkidz7FVHCxV7pY-cHA/s1600/Flag-map_of_Uruguay.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_sltxMTJATOtkBmov06WlAVaZo0hygzcF7lmjz5vt55i3eTBqgLUKbHxGF9Rz773SFfu4tuvYAZqZwG83hBHL-sx6GUIDlvQtCIPX-RvcWYd5e7uzu2R4kHNfkidz7FVHCxV7pY-cHA/s1600/Flag-map_of_Uruguay.png" height="320" width="305" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-8158729443777513342013-07-17T21:21:00.003-07:002013-12-02T17:45:26.787-08:00Algeria: Algerian Beef and Veggie Soup & Algerian Charlotte (Dessert)This past Sunday I made Algerian food! I was excited to try these recipes. For our entree I picked Algerian soup. It was delicious and had an exciting combination of flavors such as mint and tomato paste. For the dessert I made Charlotte cake. It is suppose to be similar to the French Charlotte Cake. If you read my previous posts you know that I'm not very good at making cakes haha, so this was interesting!<br />
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<h3>
Algerian Beef & Veggie Soup:</h3>
Serves: 8-10<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRs-THtm0-babNUi8RliSkpTIbNxYUhRbNlFXvKKWoJ4cYjVkTMOagotzTcMb1VhLO2Fbn2WXAIPSyBuNDL4Mz1pQug4rLSMtna7KrGlRKtyVFsV1qw1ywrxcmdWKgyNQxCQLVnidaWJk/s1600/algeriansoup1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRs-THtm0-babNUi8RliSkpTIbNxYUhRbNlFXvKKWoJ4cYjVkTMOagotzTcMb1VhLO2Fbn2WXAIPSyBuNDL4Mz1pQug4rLSMtna7KrGlRKtyVFsV1qw1ywrxcmdWKgyNQxCQLVnidaWJk/s1600/algeriansoup1.jpeg" height="240" width="320" /></a></div>
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<br />
1/2 Cup Olive Oil<br />
1 - 1.5 lbs Beef<br />
1 Large Onion<br />
1 Large Potato<br />
1 Large Zucchini<br />
1 can (aprox. 15 ounces) Chickpeas<br />
Salt & Pepper to Taste<br />
- My FAV: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
3 Tbsp. Dried Mint or a handful of fresh mint leaves<br />
6 Cups Boiling Water<br />
1/2 cup Egg Noodles, broken (I used more than 1/2 cup)<br />
- TRY: <a href="http://www.amazon.com/gp/product/B00ECFHQ8I/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ECFHQ8I&linkCode=as2&tag=arthwoinmyki-20">Organic Pappardelle Egg Pasta, 8.8 Oz 2Pk</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B00ECFHQ8I" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
1 Can of Tomato Paste <br />
1/2 Cup of Peas<br />
<br />
To prepare chop onion, potato and zucchini. Brown meat in pan with oil. Transfer the meat to a large pot. Add rest of oil, onion, zucchini, potato, chickpeas, salt, pepper, mint, and water to pot. Bring to a boil then lower to a simmer for 30 minutes (covered). Then add the egg noodles and peas, and cook for another 5-7 minutes uncovered. Stir in the tomato paste, simmer for another 5 minutes and then serve hot. Enjoy!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZJAlxikNlU60v4IX2nrv7yB2ofQJvUC360fiL3dlHgTsOqvUjuoAMVa35iSoFsEqRwAWb-MFDKCkrmVmeUof_DRKqwIuDe98y7iujEhdjGaITFuczf6GIUkZOYubeYRMgYmNYZigZjc/s1600/algeriansoup2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZJAlxikNlU60v4IX2nrv7yB2ofQJvUC360fiL3dlHgTsOqvUjuoAMVa35iSoFsEqRwAWb-MFDKCkrmVmeUof_DRKqwIuDe98y7iujEhdjGaITFuczf6GIUkZOYubeYRMgYmNYZigZjc/s1600/algeriansoup2.jpeg" height="240" width="320" /></a></div>
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<h3>
Algerian Charlotte</h3>
Serves 8<br />
<br />
1 Cup Dates<br />
- TRY: <a href="http://www.amazon.com/gp/product/B002NWIQWW/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002NWIQWW&linkCode=as2&tag=arthwoinmyki-20">United With Earth Organic Medjool Dates, 16-Ounce Containers (Pack of 4)</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B002NWIQWW" height="1" style="border: none !important; margin: 0px !important;" width="1" /> <br />
Juice of 1 Orange<br />
1 1/2 Cup Water<br />
3 Tbsp Honey<br />
1 Tbsp Gelatin<br />
2 Cups Heavy Cream<br />
1/2 Cup Almonds, Sliced<br />
2 Chopped Dates<br />
2 Tbsp. Almonds, Sliced<br />
1/2 Grated Orange<br />
<br />
Remove pits from dates. Cut them into quarters. Squeeze the juice from the orange. Put the orange juice into a saucepan with water and honey. Add the gelatin. When it dissolves, add in the quartered dates and stir. Bring to a boil, then reduce heat to a simmer and cover for 30 minutes. Then let mixture cool. once it is cool, strain and keep the liquid (I kept some of the left over mixture and added it into the final product - it was my favorite part of the dish). <br />
<br />
Whip the cream until it stands in peaks. Add the almonds into the cream, along with the date liquid. Stir and then spoon into a dish. Decorate with the leftover dates, almonds, and grated orange. Chill in refrigerator at least 2 hours before serving.<br />
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**As you can tell from the picture, it doesn't look like a typical cake, but I followed instructions and this is what I got - more of a ice cream pudding, but it was very yummy!!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-39204582474577796542013-07-08T22:21:00.000-07:002013-12-02T18:04:56.085-08:00Germany: East German Paprika Chicken, Kale and Sausage, and Black Forest Cherry Cake<span style="font-family: inherit;">Last night I made German food! It turned out delicious! I started some cooking and preparation the night before. You have to marinate the chicken for 24 hours and I started making a layer of the cake. For the chicken, I had to leave out the onions since my husband is allergic and I substituted coconut milk for dairy milk (since I don't drink cows milk). </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<h3>
<span style="font-family: inherit;">East German Paprika Chicken:</span></h3>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Serves 2-4</span></div>
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<span style="font-family: inherit;">Chicken Marinade:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 chicken breasts (or 4 - depending on how many people you are serving)</span></div>
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<span style="font-family: inherit;">1/2 tsp. Salt</span></div>
- TRY: <a href="http://www.amazon.com/gp/product/B004BN4PP8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004BN4PP8&linkCode=as2&tag=arthwoinmyki-20">Eden Foods Sea Salt -- 14 oz</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B004BN4PP8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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<span style="font-family: inherit;">1/4 Tsp. Pepper</span></div>
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<span style="font-family: inherit;">1 Tbsp. Paprika (Hungarian)</span></div>
- My FAV: <a href="http://www.amazon.com/gp/product/B00269YPB8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00269YPB8&linkCode=as2&tag=arthwoinmyki-20">Simply Organic Paprika Ground Certified Organic, 2.96 Ounce Container</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=arthwoinmyki-20&l=as2&o=1&a=B00269YPB8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> <br />
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<span style="font-family: inherit;">2-3 Tbsp. Lemon Juice</span></div>
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<span style="font-family: inherit;">1/2 Cup Chopped Parsley</span></div>
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<span style="font-family: inherit;">1 Onion, chopped</span></div>
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<span style="font-family: inherit;">1 Tbsp. Oil</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiynM-1YafJosjAWMpXFjFExmcPuW-vLqVZ_pAevNDdSBXeBX50fO_nBi67nruOFsZb2ox6pXihkjDbuGRenWt7f-homy2OMgvV2u2TWR1A7fFDPQ_b5MTrNKy05RqsRRWhU_tyHPT6Og/s1600/eastgermanchicken2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiynM-1YafJosjAWMpXFjFExmcPuW-vLqVZ_pAevNDdSBXeBX50fO_nBi67nruOFsZb2ox6pXihkjDbuGRenWt7f-homy2OMgvV2u2TWR1A7fFDPQ_b5MTrNKy05RqsRRWhU_tyHPT6Og/s1600/eastgermanchicken2.jpeg" height="240" width="320" /></span></a></div>
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<span style="font-family: inherit;">Sauce:</span></div>
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<li><span style="font-family: inherit;">Oil</span></li>
<li><span style="font-family: inherit;">1 Onion, Sliced</span></li>
<li><span style="font-family: inherit;">1 Tbsp. Paprika</span></li>
<li><span style="font-family: inherit;">1 Cup Apple Juice</span></li>
<li><span style="font-family: inherit;">1 Cup Roasted Red Peppers from a jar</span></li>
<li><span style="font-family: inherit;">1 Tbsp. White Vinegar</span></li>
<li><span style="font-family: inherit;">1 Cup Milk (I used coconut milk since I don't drink dairy milk)</span></li>
<li><span style="font-family: inherit;">1-2 Tbsp. Flour</span></li>
<li><span style="font-family: inherit;">1 Apple, Grated</span></li>
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<span style="font-family: inherit;">Combine the marinade ingredients and marinate up to 24 hours.</span></div>
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<span style="font-family: inherit;">Heat oil in a large pan. Add in chicken with the marinade (you can slice chicken or leave it whole). Brown chicken in the pan. Remove chicken and add in onion slices and cook for a few minutes. Add in apple juice, roasted peppers and chicken. Cook until the chicken is done. </span></div>
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<span style="font-family: inherit;">While that is cooking, mix the milk with the vinegar and let it sit for 5 minutes. </span></div>
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<span style="font-family: inherit;">Once chicken is done, remove it. Mix the flour with some of the milk to make a paste. Add in the paste, milk, and grated apple to the sauce. Boil for a few minutes and th</span><span style="font-family: Times, Times New Roman, serif;">en serve with the chicken. </span></div>
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<span style="font-family: inherit;">Kale and Sausage: Gruenkohl und Pinkel (North German):</span></h3>
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<span style="font-family: inherit;">Serve 4-6</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGAoYhpqML04eWyikUFDOAi31yiW89o-_cTnQ6ugVG9mChyphenhyphenmaQTRZBZl-6h-8V3aYUYgCiA2wwgnJR3XbIFWPsSVGuAAnMfzd2MqqKxyMPQvfjCg_O7lTj8C1NG0qgmD_Hrczyl1a26M/s1600/kalesausage.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGAoYhpqML04eWyikUFDOAi31yiW89o-_cTnQ6ugVG9mChyphenhyphenmaQTRZBZl-6h-8V3aYUYgCiA2wwgnJR3XbIFWPsSVGuAAnMfzd2MqqKxyMPQvfjCg_O7lTj8C1NG0qgmD_Hrczyl1a26M/s1600/kalesausage.jpeg" height="240" width="320" /></span></a></div>
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<li><span style="font-family: Times, Times New Roman, serif;">12 Oz. Kale, cleaned and Chopped</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 Pieces of Bacon, Chopped</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 Onion, Chopped</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 Tsp. Beef Bouillon</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 Tbsp. Mustard</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Pepper</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Sausages (6-7, or however many you want!)</span></li>
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<span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;">Blanch the kale for 1 minute in boiling water, then drain. Brown the bacon in the pan, and saute the onion. Add in the kale and cook for a few minutes. Add in water and beef bouillon. Cover and simmer for 30 minutes. </span></span></div>
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<span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;">Add in the mustard and stir. Put the sausages on top of the kale and simmer for 30 more minutes. Add Salt and Pepper to taste once it is done cooking. </span></span></div>
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<span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;">This dish turned out wayyy better than I thought kale could be. Enjoy!</span></span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRo-N21WSXXTMeP5Db88OKtEAug3t422PdJo9q84pCp0yszu1ezXzLfxNioeupKi3f6FtWl_14uuqWcGgyeU8vvS-wsn5Kr0ogbXg6t8grmatbdTAzJljmMBrtZ3KktnSj_SAYs_IyZg/s1600/germanmeal2.jpeg" height="240" width="320" /></div>
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<span style="color: #333333; font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 18px;">Black Forest Cherry Cake:</span></span></h3>
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<span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;">So, I'm not very good at making cakes. I've only made a few cakes in my life and they turned out pretty yummy, but not too pretty. Once again, my Black Forest Cherry Cake did not turn out <i>anything</i> like what it is suppose to look like. I really don't get why I suck so bad at making cakes because I follow instructions, but I've learned to accept it haha. I'm too embarrassed to post the picture of my cake because it looks really weird. The cake was kind of complicated (at least to me) so I will be posting the links to the recipe I followed. Hopefully you make a prettier cake!</span></span></div>
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<a href="http://www.bavariankitchen.com/desserts/schw_kirschtorte.aspx" target="_blank">Black Forest Cherry Cake</a><br />
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Here are additional links for separate recipes for the cake layers and the cream filling:<br />
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<a href="http://www.bavariankitchen.com/desserts/basic_tortecream.aspx" target="_blank">Torte Cream</a><br />
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<a href="http://www.bavariankitchen.com/desserts/basic_biskuittorte.aspx" target="_blank">Biskuit Torte</a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8101934295761092264.post-65960254606383730952013-07-07T16:11:00.004-07:002013-07-07T16:11:49.214-07:00Next up: GermanyMy plan is to cook a different meal each Sunday. This previous week I started on a Wednesday, but from now on it will be every Sunday. Tonight I will be cooking my next adventure: <b>Germany</b>. The post should be up no later than tomorrow. See you then!<br />
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<br />Unknownnoreply@blogger.com0