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!

Tahiti: Tahitian Chicken, Tropical Fruit Po'e, Coconut Shrimp, Coconut Bread, & Coconut Cake

We 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!

Tahitian Chicken

Serves: 8

2 lbs Chicken, cut/sliced in pieces
1/4 Cup Soy Sauce
- My FAV: Eden Foods Organic Tamari Soy Sauce -- 10 fl oz
1 Piece (thumb size) Ginger, peeled and minced
1/4 Tsp Pepper
1/4 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Garlic Cloves, minced
3 Tbsp Brown Sugar
1 Can Pineapple Chunks, drained w/ juice reserved
1/2 Cup Orange Juice
2 Tsp Cornstarch/Flour
1/4 Cup Water
1 Can Mandarin Oranges, drained
4 Cups Cooked Rice

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.

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.

Serve with cooked rice.

Tropical Fruit Po'e

Serves: 8-10

1 Large Ripe Pineapple, stemmed, peeled, quartered, cored and chopped
1 Large Ripe Mango, peeled, seeded and chopped
2 Medium Ripe Papayas, peeled, seeded and chopped
3 Ripe Bananas, peeled and sliced
1/2 Cup Arrowroot
- TRY: Bob's Red Mill Arrowroot Starch Flour, 20 oz
1 Cup Brown Sugar
1 Cup Coconut Milk, chilled
1 Tsp Vanilla Extract OR 2 Whole Vanilla Beans
2 Tbsp Butter, softened

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).

If using the vanilla beans cut and scrap the seeds out. Set aside.

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.

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.

Coconut Shrimp

Serves: 5

2 Tbsp Oil
2 Lb Shrimp
1 Vanilla Bean
1 Cup Coconut Milk
1 Cup Heavy Cream
Salt & Pepper, to taste
- My FAV: Eden Foods Sea Salt -- 14 oz

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.

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.

Remove the vanilla pod and add the shrimp back to the pan. Let simmer for 10 minutes. Add salt and pepper for taste.

Coconut Bread

Yields 5 Loaves

2 Cups Grated Coconut
- My FAV: Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)
4 Cups Flour
2 Tsp Baking Powder
1 1/2 Cups Sugar
1 1/2 Cups Water

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.

Coconut Cake

Serves: 12-15

Cake:

10 Tbsp Unsalted Butter, softened

2 Cups + 2 Tbsp Flour

1 Cup Sugar

5 Eggs, beaten

1 1/2 Tsp Baking Powder

1/4 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz
1 Cup Coconut Milk

1 Cup Shredded Coconut

-My FAV: Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)
1 Tsp Vanilla Extract

1 Grated Lime Peel

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).

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.

Pour the batter into the cake pan(s). Bake for 30 minutes. Then allow to cool onto a wire cake rack. 

Frosting:

1 Cup Sugar

1 Cup Water

1/2 Tsp Vanilla Extract or 1 Vanilla Bean

3 Egg Whites

1/8 Tsp Cream of Tartar

1/4 Cup Lime Juice

1 Cup Shredded Coconut

- My FAV: Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)

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.

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. 

Now spread evenly over the cake layer(s). Sprinkle top of frosting with the shredded coconut. 

Ghana: Spinach & Beef Stew, Couscous Salad, Black-Eyed Peas & Rice, And Banana Peanut Bread

I'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!

Spinach & Beef Stew (Shoko)

Serves 8-10

3 Cans of Tomatoes, diced w/ juicee

1 Hot Chili

4 Medium Onions, whole

1 Green Bell Pepper

1 Lb Stewing Beef

Oil

1 Cup Water or Beef Broth

1/4 Tsp. Sugar

1/4 Tsp. Salt

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

2 Tsp. Cayenne Pepper (I put a little more in)

2 Tsp. Minced Fresh Ginger

1 Lb. Spinach

Combine chili, tomatoes, onions and green bell pepper in blender/food processor. Process until minced. 

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. 

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. 

Couscous Salad 

Serves 8-10

2 Cups Couscous

- TRY: Bob's Red Mill Couscous Golden, 24-Ounce (Pack of 4)

1 Can Black Beans

1 Can Whole Kernel Corn

2 Tomatoes, diced

1 Cup Cilantro, chopped

1 Lime, juice

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.

Black-eyed Peas & Rice (Watchi)

Serves 8-10

2 Cups Dried Black-eyed Peas, rinsed & soaked overnight

2 Bay Leaves

1 Piece Kombu (kelp/seaweed)

- My FAV: Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag

3 Cups Cooked Rice, brown long grain

Salt 

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

Pepper

Sauce:

1 Tbl Oil

2 Tbl Whole Wheat Flour

1 Large Onion, sliced

1 Cup Tomato Paste

1/2 Tsp. Nutmeg

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). 

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). 

Mix in the sauce with the rice and beans.

Banana Peanut Bread

Yields 12+ Slices

4 Cups of All-Purpose Flour

4 Tsp. Baking Powder

1 Tsp. Salt

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

1/2 Tsp. Baking Soda

10 Oz. Butter

2 1/2 Cups Sugar

4 Eggs

8 Ripe & Mashed Bananas

1/2 Cup Peanuts, chopped

1 tsp. Cinnamon

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. 

Madagascar: Chicken w/ Coconut Milk, Vegetable Salad, & Fruit Compote

Two weeks ago I cooked from Madagascar. I know I say this a lot, but it was Yummy and Healthy! 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!!

Chicken with Coconut Milk

Serves: 6

Marinade:

3 Chicken Breasts

1 Lemon, juice

2 Tsp. Salt

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

1 Tbsp Pepper

1-2 Tbsp. Cayenne Pepper

Stew:

2 Tbsp Coconut Oil

- TRY: Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Tubs (Pack of 2)

2 Onions, chopped

4 Garlic Cloves, minced

2 Large Tomatoes, chopped

2 Tsp. Fresh Ginger, minced

1 Cup Coconut Milk (regular)

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. 

Vegetable Salad

Serves: 8-10

1 Qt. Water, sprinkled with salt

4 Carrots, julienne

1 Turnip, chopped

1 Head Cabbage, shredded

1/4 Lb. Green Beans, cut

1 Tbsp. Curry

1 Tbsp. Black Pepper

1 Onion, finely chopped

4 Tbsp. Vinegar

5 Tbsp. Oil

Tabasco Sauce

- Get it here: Tabasco Original Sauce, Pepper, 12 Ounce

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.

Fruit Compote

Serves: 8-10

Lychee Nut

1 Cantaloupe, chopped

2 Oranges, peeled

2 Cup Strawberries, sliced

8-10 Lychee Nuts, peeled and split apart

- Try this if can't find fresh: Dynasty Lychee with Syrup, 15-Ounce (Pack of 6)

1/2 Cup Raw Sugar

1/2 Cup Water

1/4 Tsp. Salt

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

2 Tbsp. Vanilla Extract

1 Lemon, juice

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. 

Sorry 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 Madagascar... very yummy and healthy!!! As for this weekend I will be cooking from the country of Ghana! 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!