Category Archives: International Cuisine

My Kitchen View

Posted by Alaina in International Cuisine

I bet it seemed like I fell off the face of the earth! Our internet connection in Kazakhstan became more difficult and I wasn’t able to post much but I did take lots of food pictures to share!!! The food was absolutely amazing and I enjoyed it so  much. I definitely did not lose weight on this trip! :)  For today I will just post one of the pictures of some wonderful salmon:

In other kitchen news, my boys gifted me with raspberry and blackberry bushes for Mother’s Day! I can’t wait to get them planted and really to enjoy the wonderful fruits!

Thanks for bearing with us and letting me take some time off. It was much needed and my time in Kazakhstan was very good – emotional, challenging, and wonderful.

Yogurt

Posted by Alaina in International Cuisine

I forgot how much I love the yogurt here! In general I am not a big yogurt eater but here, it’s wonderfully creamy and delicious! It made for a quick breakfast with some bread. The bread is inexpensive and so fresh. I love it! It’s all bringing back so many memories.

Weekend Fare: Irish Feast

Posted by Alaina in International Cuisine, Weekend Fare and tagged with , , , , , , , , , ,

These Irish recipes are simple, traditional, and great for weekend cooking or for your St. Patrick’s Day celebration!


CORNED BEEF & CABBAGE*
(Recipe adapted from Better Homes & Gardens)
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2- to 2-1/2-lb. corned beef brisket
1  tsp. whole black pepper*
2  bay leaves*
4  med. potatoes, peeled & quartered
5 med. carrots, peeled & quartered
2 med.- lg. onion, cut into 6 wedges
1 sm. cabbage, cut into 6 wedges
Salt and black pepper (optional)

Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of corned beef. (*Add pepper and bay leaves if your brisket doesn’t come with an additional packet of spices.) Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until almost tender.

Add potatoes, carrots, and onion to meat. Return to boiling; reduce heat. Simmer, covered, for 10 min. Add cabbage. Cover and cook for 15 to 20 min. more or until tender. Discard bay leaves. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. If desired, season to taste with salt and black pepper and serve with horseradish or mustard. Makes about 6 servings.

*You can use a larger piece of meat and more vegetables, just add the seasonings listed in addition to the packet included in the meat.

This homemade horseradish sauce made the meal! So delicious and so easy!

HORSERADISH SAUCE
(Recipe from Food Network Kitchens)
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3/4 c. mayonnaise
3/4 c. sour cream
1/4 c. plus 2 Tb. jarred grated horseradish (with liquid)
1/2 tsp. grated lemon zest
2 tsp. kosher salt
Freshly ground black pepper

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 min. before serving.

Makes about 1 3/4 cups.

This bread is amazing! So moist and flavorful. It does not have a strong beer flavor – simply wonderful. We especially liked it warm with a little butter.
GUINNESS BREAD
(Recipe adapted slightly from allrecipes.com)
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1 c. regular rolled oats, plus 1-2 Tb. additional
2 c. whole wheat flour
1/2 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. melted butter
2 tsp. vanilla extract
1 c. buttermilk
1 (12 oz.) can or bottle Guinness® beer

Preheat oven to 425 degrees F. Grease an 8×8 inch baking pan.

Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats.

Bake in preheated oven for 30 min., then turn the temperature down to 400 degrees F and bake for an additional 10-15 min. until knife inserted comes out clean and top is a dark golden brown. Allow to cool for 30 minutes before turning out onto a wire rack.

This cake calls for 2 lbs. of raisins and makes a HUGE cake. I didn’t have whisky on hand, so went without – really, it would be better with! It would make it so moist and wonderful! I also think a lemon sauce or creme fraiche or even freshed whipped cream would have been so delicious with it.

IRISH RAISIN CAKE
(Recipe from Food Network – Ann Rafferty)
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2 1/2 c. of buttermilk
2 c. of sugar
5 c. of flour
2 sticks of butter
5 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 tsp. baking soda
Dash of salt
1 (16-oz box) of brown raisins
1 (16-oz) box of golden raisins
1/2 c. whiskey, optional

Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hrs. in covered Dutch Oven (I baked mine in a greased, covered family size skillet – not cast iron – and it took about 1 1/2 hrs. Cake is finished when knife inserted into middle comes out clean.

Optional- pour 1/2 cup of whiskey over cake immediately after removing from oven. Cake is best when cut after a few days.

International Cuisine: Chinese Main Dishes

Posted by Alaina in International Cuisine and tagged with , , , , , , , , ,

We love to order take-out every once in awhile. These recipes made me realize that I should make Chinese at home more often!

SZECHWAN SHRIMP
(adapted from allrecipes.com)
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4 Tb. water
2 Tb. ketchup
1 Tb. soy sauce
2 tsp. cornstarch
1 tsp. honey
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tb. peanut or vegetable oil
1/4 c. sliced green onions
4 cloves garlic, minced
12 ounces peeled, deviened shrimp with tails

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened and shrimp is fully cooked – about 5-7 minutes.

ASIAN BEEF with PEA PODS
(adapted from allrecipes.com)
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3 Tb. soy sauce
2 Tb. rice wine vinegar
1 Tb. brown sugar
1/2 tsp. cornstarch
1 Tb. peanut oil
2 tsp. fresh ginger root, minced
2 cloves garlic, minced
1 lb. beef round steak, cut into thin strips
8 oz. pea pods

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 min. or until evenly browned. Add the snow peas and stir-fry for an additional 3 min. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick. Serve immediately.

SWEET & SOUR CHICKEN
(adapted from allrecipes.com)
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1 (16 oz.) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 c. cornstarch
1 3/4 c. water
3/4 c. white sugar
1/2 c. distilled white vinegar
2 drops orange food color
4 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 1/4 c. self-rising flour
2 Tb. vegetable oil
2 Tb. cornstarch
1/2 tsp. salt
1/4 tsp. ground black pepper
1 egg
2 c. water
1 quart vegetable or canola oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 – 2 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet, fryer or wok to 360 degrees F. Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with steamed rice if desired.

Market Fresh: Chinese Vegetables

Posted by Alaina in International Cuisine and tagged with , , , , , , ,

We decided that we would do several posts in preparation for the Chinese New Year! So this week will be an international focus on Chinese food with Friday switching to Valentine’s Day for two. We hope you enjoy!

Today, I’m going to share a few recipes for vegetarian and vegetable-focused Chinese dishes. We invited guests over to enjoy our Chinese feast and this Vegetable Lo-Mein was a huge hit!

VEGETABLE LO-MEIN
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6 garlic cloves, minced
2 Tb. fresh ginger, minced
1/2 c. vegetable or canola oil 
1 Tb. sesame seeds 
1/2 c. smooth peanut butter
1/2 c. soy sauce
1/4 c. chicken or vegetable stock 
1/4 c. rice wine vinegar
1/4 c. honey
1/2 tsp. hot chili oil
2 Tb. dark sesame oil
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 pound linguini
1 c. bean sprouts
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Combine the garlic, ginger, oil, sesame seeds, peanut butter, soy sauce, stock, vinegar, chili oil, sesame oil, black pepper, and cayenne pepper in a bowl. Stir well to fully combine.

Cook the linguine as directed until al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the sprouts, red and yellow bell peppers, and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

CHINESE BROCCOLI
(adapted from allrecipes.com)
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2 bunches broccoli, cut into florets
2 Tb. white sugar
1 Tb. cornstarch
2 Tb. soy sauce
1 Tb. rice vinegar
1 Tb. sesame oil
3 Tb. hoisin sauce
1 tsp. fresh ginger root, minced
2 cloves garlic, minced
Sesame seeds (opt.)

Bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until just tender, about 3 minutes. Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 4 to 6 minutes. Toss the broccoli in the sauce, pour into serving dish, sprinkle with sesame seeds if desired, and serve.

EGG ROLLS
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1/2 lb. pork sausage
1/4 head of cabbage, shredded
1/4 head of napa cabbage, shredded
1/2 c. carrot, shredded
1/2 c. bean sprouts
2 cloves garlic, minced
2 Tb. Hoisen Sauce
2 Tb. Smooth Peanut butter
1 package Egg Roll wrappers

Brown sausage. Add vegetables and garlic and saute until slightly cooked but still crunchy. Add sauce and peanut butter. Divide mixture into egg roll wrappers – about 2 Tb./wrapper.

To Roll: Place filling lengthwise towards end closest to you. Fold sides in and slowly roll. Seal edge with water.

Fry in a deep fryer until golden brown or bake in oven at 400 for about 15 minutes or until golden. Serve with Sweet & Sour and enjoy!

Market Fresh: Haiti

Posted by Alaina in International Cuisine, Market Fresh and tagged with , , ,

In lieu of our normal market fresh post, we decided that we would focus on Haiti today. Our hearts are heavy for the people of that country and both of us have spent helping our children to learn about Haiti and understand the disaster and devastation that has occured there.

As part of helping my 4 year olds in there study of Haiti, I decided to make several Haitian recipes. They helped out with the fried bananas. We enjoyed the food but more importantly it gave us a chance to continue our conversation about the needs of that country. A special thanks to Islandflave.com for the recipes. I adapted all of them from that site.

CORN MEAL (MAISE MOULINE)
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1 cup corn meal
4 cups water
1 minced garlic clove
1/2 finely chopped onion
1 tsp. thyme
1 tsp parsley
1 tbs. oil
salt, black pepper, and hot pepper to taste

Saute garlic and onion in oil.
Add water and bring to a boil in a medium pot.
Combine remaining ingredients.
Whisk mixture repeatedly to avoid clumps.

CORN FRITTERS
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1 can corn (15 oz), drained
pinch of salt
1 cup flour
1 cup water
1/4 cup butter
3 eggs

Mix flour, butter, salt, water, and 3 eggs.
Pour corn into batter and mix well. Drop by tablespoons into very hot oil.
Brown, drain on paper toweling. Serve with tomato sauce.  (We had ours plain.)

FRIED BANANAS
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3 Very ripe bananas
1 Tb. flour
1/2 tsp. cinnamon powder
1/2 tsp. vanilla extract
1 Tb. sugar
1/8 tsp. baking soda
sugar for topping (optional)

Mix bananas (we mashed the bananas), flour, sugar, vanilla, cinnamon, and soda in a medium size bowl.
Place spoonful of batter in very hot oil and fry until golden brown. Sprinkle sugar.