Colombia: Beef Lettuce Wraps w/ Pickled Jalapenos, Potatoes w/ Kale, & Roasted Asparagus Wrapped in Bacon

The dishes I cooked from Colombia were so yummy! I'm not sure which one was my favorite. Enjoy!

Beef Lettuce Wraps w/ Pickled Jalapenos 

Serves: 5-6


Pickled Jalapenos:

6-8 Jalapenos, sliced
1/2 Cup White Vinegar
1/2 Cup Water
4 Tbsp Sugar
2 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz

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. 

Lettuce Wraps:

8+ Lettuce Leaves
1 Lb Ground Beef
1 Onion, chopped
4 Garlic Cloves, minced
1 Carrot, grated
2 Tsp Cumin
2 Tsp Salt
2 Tsp Pepper
1 Head of Cilantro, chopped
4+ Avocados
2 Cups Sliced Tomatoes
Oil


Place oil into a pan and saute the garlic and onion for a few minutes.

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!!

Potatoes w/ Kale

 

Serves: 5-6

8 (small) Potatoes, peeled and chopped
4 Tbsp Oil
1 Onion, chopped
4 Garlic Cloves, minced
1 Lb Kale (or Spinach), veined and shredded/chopped
 1 Lemon
1 Tbsp Red Pepper Flakes
Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
Pepper

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.

In a large pan, heat the oil, onions, and garlic. Saute for a few minutes.

Add in the kale (or spinach) and red pepper flakes. Cook until the kale softens.

Add the potatoes and juice from one lemon. Cook for a few more minutes and season with salt and pepper. Enjoy!

Asparagus Wrapped in Bacon

 

Serves: 6-8

1 Bunch of Asparagus
8+ Slices of Bacon, cut lengthwise (to double amount)
Oil
Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
Pepper

Preheat oven to 400°F. Drizzle oil on baking sheet. Wrap Asparagus in bacon and drizzle some more oil over them. Season with salt and pepper.

Bake for 12 minutes.

Enjoy!!

Azerbaijan: Stuffed Cabbage Rolls with Beef, Rice & Herbs, Potato-Carrot Bread, & Cinnamon-Walnut Apple Roll Ups

I 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!

Stuffed Cabbage Rolls with Beef, Herbs & Rice

Serves: 4

Stuffing:
1 Lb Ground Beef or Lamb (or combo)
1 Onion, peeled and finely chopped
3 Tbsp Tomato Paste
1/2 Cup Medium Grain Rice, washed and drained
1/2 Cup Fresh Cilantro, minced
1/2 Cup Fresh Dill, minced
2 Tbsp Unsalted Butter
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tsp Pepper

Rolls:
1 Large Green Cabbage
3 Tbsp Tomato Paste
1 1/2 Cup Hot Water
2 Tbsp Unsalted Butter

Prepare the stuffing by combing all the ingredients together. Mix well and set aside.

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 carefully 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 few 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.

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.

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.

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.

Place a ovenproof plate on top of the rolls to keep them secure.

Cover and bring to a boil, then reduce to a simmer for 1 hour. Serve warm!

Potato-Carrot Bread

Yields 1 Loaf

4 Potatoes, medium sized, chopped
1 Carrot, medium sized, chopped
2 Eggs
1/2 Cup Oil
1 Cup Yogurt, plain
1 Cup All-Purpose Flour
1 Tsp Baking Powder
1/4 Cup Fresh Cilantro or Parsley, chopped
1/4 Cup Fresh Dill, chopped
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tsp Black Pepper

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.

Preheat the oven to 380°F. Grease the bottom of a loaf pan (9"x 5"x 3") and set aside.

In a large mixing bowl, mix the eggs and oil together. Then add in the yogurt, flour, baking powder, vegetables and herbs. Mix gently and season with salt and pepper.

Pour the batter into the pan and bake for 1 hour. Remove from oven and allow to cool before serving.

Cinnamon-Walnut Apple Roll Ups

Filling:
3 Green Apples, peeled and grated
1/2 Cup Sugar
1 Tsp Cinnamon
3/4 Cup Walnut, finely chopped
Oil for frying

Dough:
2 3/4 Cup All-Purpose Flour
1/3 Cup Powdered Sugar
1 Tsp Baking Powder
1 Cup + 3 Tbsp Butter, unsalted and room temperature
2 Tbsp Plain Yogurt
1 Tbsp Lemon Zest

Top:
Powdered Sugar

Filling:
Prepare the apples. Fry the apple pieces in a pan with a little bit 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.

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.

Grease 1-2 baking sheets. Preheat the oven to 380°F.

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.

Place about 1 teaspoon of the filling in the middle of each wedge.

Then roll each wedge up. Place each roll up on the baking sheets.

Bake for 12 to 15 minutes or until the edges are golden brown. Dust the tops with powdered sugar. Enjoy!

Poland: Pierogi w/ Beef & Veggie Filling, Potato-Rutabaga Mash, & Rhubarb Sorbet

So 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!

Pierogi with Beef & Veggie Filling

Serves: 5-6

Recipe for Meat & Veggie Filling:

1 lb Ground Beef

3 Carrots, peeled and minced

1 Cup Parsley, minced

1 Celery, minced

1 Onion, minced - I left out bc my husbands allergic :(

2 Eggs

Salt & Pepper to taste

-My FAV: Eden Foods Sea Salt -- 14 oz

1 Cup Beef Broth

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). 

Recipe for Pierogi:

3 Cups Flour

3/4 Cup Boiling Water

1/2 Cup Cold Water

1/2 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

1/2 Tsp Oil

Oil for frying

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. 

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. 

Finishing Instructions:

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. 

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. 

Potato-Rutabaga Mash

Serves: 5-6

1 Rutabaga, peeled and cubed

4 Small Potatoes, peeled and cubed

2 Cups Broth, your choice

1 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tsp Sugar

4 Tbsp Butter

2 Tsp Pepper

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.

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. 

Finished Meal:

Rhubarb Sorbet

Serves: 5-6

3-4 Rhubarb, peeled and chopped small

3/4 Cup Sugar

1/2 Cup Water

Berries for toppings, optional

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 at least an hour.

Croatia: Cevapcici (Beef & Lamb), Rizi-Bizi Rice & Peas, Bacon Corn Bread, & Croatian Donuts

This 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!

Cevapcici (Beef & Lamb Sausage)

Serves: 4-5

1 lb Beef, ground
1 lb Lamb, ground
2 Garlic Cloves
1 Onion, chopped (I had to leave this out)
1 Tsp Salt
-My FAV: Eden Foods Sea Salt -- 14 oz
1 Tbsp Cayenne Pepper
1 Tbsp Paprika
2 Tsp Baking Powder
1 Egg White
Oil for frying

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.

Once an hour has passed, fry each sausage in a pan with some oil until it is done cooking.

Rizi-Bizi (Rice & Peas)

Serves: 6

2 1/2 Cups Arborio Rice
- TRY: Dal Raccolto Organic Arborio Rice 64oz
1 1/2 Cups Peas, cooked
1/2 Cup Butter
1/4 Cup Onion, chopped
1/2 Cup Fresh Parsley (or dried - about 3 Tbsp)
1/2 Tsp Pepper
Salt to taste
- My FAV: Eden Foods Sea Salt -- 14 oz

Saute the onions in half of the butter. Add the peas and parsley. Once the peas are cooked, set aside.

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.

Bacon Cornbread

Yields: 12-15

1 Tsp Sugar
1 Cup Warm Water
1 1/2 Packets of Dry Yeast
1 Cup Cornmeal
- TRY: Bob's Red Mill, Cornmeal, Medium Grind, 48 oz (1.35 kg)
2 Cup All-Purpose Flour
4 Eggs
3 Tbsp Cooking Oil
1 Cup Sour Milk (make your own by adding 1 tsp vinegar to milk)
1 Tbsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Cup Cooked Bacon, crumbled

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.

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.

Complete Meal:

Croatian Doughnuts 

yields about 15 donuts

Yeast Mixture:
1 1/4 Cup Milk
1 Tsp Flour
1 Tsp Sugar
1 1/2 Packages Dry Yeast

Dough Mixture:
4 Cups All-Purpose Flour
2 Tbsp Sugar
1 Lemon, zest
Salt to taste
- My FAV:Eden Foods Sea Salt -- 14 oz
1 Egg
1 Egg Yolk
1 Tbsp Butter, melted
2 Tbsp Oil

Topping/Filling/Cooking Ingredients:
Apricot Jam
- TRY: Crofters Organic Just Fruit Spread Apricot -- 10 oz
Powdered Sugar
1 1/2 Liter of Oil, for frying - enough oil so that donuts are floating while cooking in pot

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.

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).

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.

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 light brown/golden when they are done cooking. Once done, use a tong to take them out and set aside on a plate.

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!