Kachumbari- Mali

Kachumbari is a light, refreshing salad commonly eaten through central Africa. Eat it with tortilla chips, serve it on top of meat, or just on the side.   INGREDIENTS 1/2 cucumber 1 tomato 1/2 red onion 1/2 lime 2 teaspoons ground cumin Start by peeling and dicing the onion, tomato, and cucumber. Mix them together…

Hobż Biż-Żejt- Malta

This salty, protein filled open-faced sandwich is perfect for a light lunch or snack. INGREDIENTS: 7 green olives 1/2 red onion 2 tablespoons capers 1 tablespoon tomato paste 2 slices roast beef (not shown) 1 ciabatta bun (not shown) Start by finely mincing the red onion Also mince and combine the capers, tomato paste, and…

Tuna Stew- Maldives

This stew is spicy and savory- perfect for a light summer dinner   INGREDIENTS: 1 10 oz can of tuna (low sodium or regular is fine) 10 oz green beans 10 oz spinach 7 cloves garlic 1 tablespoon sambal oelek 2 cups water (not shown) Start by washing and trimming the green beans, then rinsing…

Applekuch: Luxembourg

This is a great dessert in a fix! It’s the simplest ingredients, and completely sugar/fat/carb free (well, mostly). It tastes just like a traditional apple cake, so feel free to eat the whole thing in one go. Ingredients: 1 cup almond flour 1 red delicious apple 1/2 cup milk 1 egg 1 tablespoon sugar 2…

Muesli: Liechtenstein

Storebought muesli is expensive, high in sugar and calories, and bewildering. Do you want cherry-chocolate? Do you want cinnamon-apple? Do you want vanilla-berry? Holy crap, do these things have more sugar than a candy bar? Might as well eat a Snickers for breakfast and call it a day. Or, if you like the feeling of…

Apple Butter

If you’re looking for something a little different, try having this with scones. It’s much richer than applesauce, but just as simple to make. My sister eats it warm with a spoon- but she’s an electrical engineer, so I don’t know if you should follow her choices. This isn’t limited to scones- try it on…

Biriyani

You know, sometimes I lose sight of the bigger picture. I’ve been trying to make perfect biriyani for years- every time, I make it with a different combination of spices, different type of oil, with vegetables, with chicken, with herbs- I’ve tried everything. Everything except using different rice. See, when I was little, my mom…

Panchratna Dal

Literally, Panchratna means “five jewels”. The jewels here are the lentils, it’s a stew made of five types of lentils. We really, REALLY like lentils in India. This is one of my favorite quick and easy dishes, it takes all of 15 minutes to make, and it’s delicious with basmati rice, lots of fresh cilantro,…

Tom Kha Kai- Laos

It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make a heartier meal. I’m always in favor of a heartier…

Borsok- Kyrgyzstan

Borsok (Also spelled Bursuk, Boorsok, Borsook, and, Borcoc, with both the ’s’ and’k’ sound) is eaten all over central Asia, and I cannot believe I’ve never made this before. See, Borsok are essentially donuts- the Kyrgyz equivalent of Krispy Kreme. Say Kyrgyz Krispy Kreme 5 times fast. They can also be savory, if you don’t…