Recent Posts

Kachumbari- Mali

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 […]

Hobż Biż-Żejt- Malta

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 […]

Tuna Stew- Maldives

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 the spinach, then peeling and mincing the garlic.

Saute the spinach, garlic, and sambal oelek until the spinach is wilted and the garlic is lightly toasted.

Throw in the green beans towards the end, to keep them crisp, along with the drained tuna.

Finally, pour the water on top. Add salt to taste, and bring it to a boil.

Serve hot or cold.

Applekuch: Luxembourg

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 […]

Muesli: Liechtenstein

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 […]

Apple Butter

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 toast, muffins, or even as a low fat icing for cupcakes! Spice cupcakes topped with apple butter and a cinnamon stick for garnish would be amazing.

 

INGREDIENTS

 

4 apples (I used opal apples, but I think Braeburn or McIntosh would work best!)

3 cinnamon quills (or 2 teaspoons cinnamon powder)

4 cloves (or ½ teaspoon ground cloves)

1 sugar cube (or 1 tablespoon sugar)

1 teaspoon vanilla extract

Start by peeling the apples. Peels have no place in apple butter. They’d get all slimy, and start to separate but not fall off of the apples, and be chewy and weird and gross. Peel the apples. Preferably with a serrated peeler or paring knife! It’ll cut both your time and your chances of peeling off a bit of your fingernail in half. Happens all the time. I’m constantly torn between wanting long, beautiful, polished nails- and cooking. Ain’t easy on the old talons..

Once they’re all peeled, slice them up thinly,

and then throw them into a slow cooker. I wasn’t making too much, so I used this baby slow cooker. I love tiny versions of things. That’s why my dog can fit in my purse! For now. One day, he’s going to be bigger than me, and I cannot wait to ride him into battle (read: Whole Foods right before Christmas)

Now throw in the spices, vanilla, and sugar. I didn’t have any white sugar on hand, and I thought brown sugar would throw off the taste, so I dug out the sugar cubes. I may have eaten one. Or two. Fine, I ate three. Happy?

Let this cook for about three hours, until the apples are completely soft. You should be able to easily mush it with a spoon. In that time, five new indictments should have been bought against this administration.

Remove the spices, and then puree it in a blender,

and then pour it back into the slow cooker for another hour.

The color will be brown, the flavor will be deep, and your kitchen will smell great. You can serve this hot or cold- but I think it’s much better hot!

Biriyani

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 […]

Panchratna Dal

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, […]

Tom Kha Kai- Laos

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 meal. One of my favorite things about this soup is that you can adjust the spice level- it can be sweet and mild, or make you breathe fire. Up to you. I’m usually breathing fire, anyways. Who needs spicy soup when midterm elections are 4 days away?

INGREDIENTS

1 head of garlic

1 tablespoon honey

1 tablespoon fish sauce

2 tablespoons lemongrass paste

2 green chilis

2 teaspoons brown sugar

2 inch piece ginger

2 oz cilantro (not shown)

2 cups broth (you can use seafood, chicken, or vegetable)

32 oz coconut milk

This recipe is just for the soupy base, you can put whatever vegetables and protein you want. Carrots, onions, sugar snap peas, green beans, bok choy, beef, pork, chicken, shrimp, and tofu are all good options. You could even make a Frankensoup with all of the above.

Start by peeling the ginger and garlic, and crushing them in a mortar and pestle. You can also use a food processor if you live in the 21st century. I always chopped my ginger and garlic, but crushing them makes for a much finer paste, and lets all the flavor out.

Also chop up the green chilis. I chopped these instead of crushing them because I wanted to seed them. Always wash your hands after handling hot chilis!

Saute the ginger, garlic, and chilis with a bit of oil

, and then add in the lemongrass paste, fish sauce, honey, and brown sugar. You can also add some ground cumin or coriander if you’re feeling fancy.

Let that sizzle for a couple of minutes, then deglaze the pot with the broth. Add in the coconut milk (always shake up coconut milk cans before opening them), and the cilantro.

Let it come to a bubble, then take it off the heat and add salt to taste. At this point, your base is ready, and all that’s left to do is add whatever proteins and vegetables you’d like!

Borsok- Kyrgyzstan

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 […]