Global Recipes | DJSimoneBooks

Treasure of The Heart Global Recipes

The following recipes when being prepared, must be under the supervision of an adult.

ST. JOHN’S BAY, NEWFOUNDLAND

COD AU GRATIN

4 tablespoons of butter
1 LB of fresh cod fillets
1 medium onion, finely chopped
2 garlic cloves, minced, or 1/2 tsp. garlic powder
1 small carrot, finely chopped
1 small stalk celery, finely chopped
1 tsp. Dijon mustard
1 tsp. lemon zest
½ tsp. dried thyme (optional)
½ tsp. dried dill (optional)
4 tablespoons of flour
1-1/4 cups of whole milk (warm); you might need to adjust depending on desired thickness of sauce
1/2 cup of fine bread crumbs (plain)
1 cup of shredded cheddar cheese*
Scrunchions -crunchy pork rinds (optional)
Salt and pepper to taste

*You can use a three-cheese blend for a milder flavor, or substitute Gruyère or Jarlsberg for different variations.

1. Preheat oven to 375°F
2. Grease a 9 x 13 pan
3. In a skillet over low-medium heat, sauté the onion, carrot, celery, and garlic in
butter until the onion is translucent and the vegetables are soft.
4. Add flour and stir quickly to make a roux; do not allow it to brown.
5. Immediately add warm milk and whisk until the mixture thickens.
6. Once thick, add mustard, thyme, dill, garlic powder (if you did not use minced
garlic), and lemon zest to the roux-béchamel sauce.
7. Season with salt and pepper.
8. Place cod fillets in the greased pan.
9. Cover with the sauce.
10. Sprinkle with breadcrumbs and cheese.
11. Bake for approx. 20-25 minutes or until the sauce bubbles and the breadcrumbs
and cheese brown.
12. Sprinkle with fresh parsley or chives.
13. Top with pork rinds, if desired.

DAMPER DOGS AKA TOUTONS

1 c. warm water
1 tsp. sugar
1-½ tsp. dry active yeast
3 c. flour
1Tbl. vegetable oil
1 tsp. salt
Oil for frying

1. Dissolve sugar in ½ c. warm water.
2. Add yeast, cover, and let stand approx. 10 min.(or until yeast foams).
3. In a pan, add flour and make a well in the center.
4. Add vegetable oil, salt, and yeast mixture.
5. Mix to form a dough, adding the remaining water as needed.
6. Place the dough on a lightly floured surface and knead for 10 min.
7. Cover with a cloth, keep away from drafts, and let rise for 1 hour until the dough
doubles in size.
8. Punch down the dough and let it rise for an additional 15 min.
9. Cut dough into walnut-sized pieces.
10. Roll into rounds and let rest 10 min.
11. Let proof again until dough doubles in size.
12. Flatten or stretch each piece until it’s ½” thick.
13. Fry dough in oil on both sides until golden brown.

To save time, you can roll flat, store-bought biscuits and fry them. However, the texture and taste will be different; for a better option, use pre-made pizza dough from the grocery store (often in the bakery area).

BROWNIE IN A MUG

From countertop to first bite in less than 10 min. Maybe save this for another day if you are making the damper dogs with “lots and lots of sugar”. Gotta watch the sugar high.

½ c. flour
4Tbl. sugar (for a slightly healthier version, substitute 2 Tbl. Light brown sugar for
2 Tbl. white sugar)
1-2 Tbl. unsweetened cocoa (as an admitted chocoholic, I like 2 Tbl.)
1 tsp. chopped walnuts, optional (not optional for me, though; I use more because I love
the combination of chocolate and nuts)
Pinch of salt
Pinch of cinnamon (not a fan)
¼ c. water
¼ vanilla extract (don’t use concentrated or paste; too strong; we want chocolate flavor!)
2 Tbl. melted butter
1 egg yolk, optional (but gives the brownie more texture).
1-2 Tbl. semi-sweet chocolate chips, optional (not optional to me)

1. In a microwave-safe mug, combine all dry ingredients.
2. Add wet ingredients (including butter).
3. Mix thoroughly until smooth.
4. Optional- add 1 Tbl. semi-sweet chocolate chips to the batter and mix.
5. Microwave 1-1½ minutes; check halfway through cooking, as microwaves vary.
6. Do not overcook.
7. Optional: Sprinkle more chips on top, and let sit for 1 minute to melt the chips.
8. Garnish with vanilla ice cream, whipped cream, marshmallow cream (yum), or Nutella.
9. Enjoy your delicious chocolateness.

Suggested variations: You can add espresso powder or instant coffee to the dry ingredients-not recommended for children, and you know why😊. Instead of melted butter, try coconut oil for a different added flavor.

MALAWI, EAST AFRICA

CHAMBO

4 large tilapia fillets

2 Tbl. lemon juice

1 c. flour

1 large onion, chopped

2 Tbl. curry spice

1-1/2 c. water

1 carrot, chopped

1 green pepper, chopped

1 c. fruit chutney

4 Tbl. cooking oil

salt to taste

Peri-Peri (African Bird’s Eye chilies) or Cayenne pepper to taste, optional*

* Optional but not really; Chambo requires a heat element. A spicy kick is absolutely

necessary.

Mix flour with 1 Tbl. curry spice. Dust tilapia fillets with flour- spice mixture.
Sprinkle the tilapia fillets with salt and lemon juice.
In a large frying pan with oil, fry the fillets; sear for about 4 minutes per side, then remove.
To make the sauce, add the onion to the same pan and sauté until translucent, about 5-7 minutes.
Mix in remaining curry spice (add more if needed)
Add water and stir until fully incorporated.
Add carrots and green pepper; simmer until soft, about 10 minutes.
Add chutney and stir.
Place filets in a serving plate and cover with sauce. Cover and let rest. Serve with sauce on the side and rice.

Many chutneys have an apple or pear base; others are mango, apricot, and peach. If you prefer a 4-berry (strawberry, red and black raspberries, and black cherries) chutney, prepare your own; be sure to do the following:

Dial down the acid; use less vinegar.

Add warm spices-ginger, cinnamon, a pinch of allspice.

Add brown sugar or honey to make it “jammy”.

NSIMA

1 c. ufa (cornmeal or cassava) flour, your choice.
2-¾ to 3 c. water
butter, optional
salt to taste
hot sauce

1. Heat the water in a saucepan until lukewarm.
2. Mix a little of the ufa of choice with the water, stirring well with a wooden spoon to make sure there are no lumps.
3. Bring to a boil, stirring well, then lower the heat and let it boil gently for a few minutes. The mixture should look like a thin, transparent porridge.
4. Sprinkle the remaining ufa into the mixture, a little at a time, stirring continuously to avoid lumps.
5. Keep stirring until the nsima is smooth and well cooked.
6. Stir in butter to taste.
7. Add hot sauce to taste.

Nsima is often served with a savory dish of cooked pumpkin leaves, sautéed or simmered with tomatoes, onions, and sometimes groundnuts (peanuts).

UJENI NDIWO (Malawian-Style Greens)

Choice of greens:
Mustard-most authentic and flavorful
Kale-mild and hearty
Spinach-mild and earthy but cooks down considerably
Bean leaves-traditional but difficult to find
Cabbage-tends to change the character of the dish

2 c. greens
1 small onion
1 small knob of ginger, peeled
1 Tbl. oil
½ c. water
1 tomato, diced

1. Sauté onion and ginger in oil until soft.
2. Add greens and water.
3. Stir continuously until water is absorbed.
4. Add tomatoes; heat through
5. Salt to taste

ZITUMBUWA (Banana Fritters)

3 ripe bananas
1 tsp. sugar
½ c. ufa flour (fine cornmeal)
Pinch of salt
Oil for frying

1. Finely mash the bananas until smooth.
2. Mix with salt, sugar, and ufa.
3. Carefully drop spoonfuls into hot oil; watch for splatter.
4. Fry for 2-3 min. Or until golden brown.

NITOCHI (Banana Bread)

One of Mikey’s favorites

½ c. butter

1 c. sugar

2 c. flour

1 egg

1 c. milk

1 tsp. baking powder

½ tsp. salt

5 ripe bananas, mashed smooth

1. Preheat oven to 375°F.

2. Grease a loaf pan generously.

3. Cream the butter and sugar together.

4. Beat in the egg.

5. Add flour, salt, baking powder, milk, and bananas.

6. Mix well and pour into the loaf pan.

7. Bake for about 1 hour; check for doneness with a cake tester that comes out

clean.

8. Cool before slicing.

MBATATA (Sweet Potato) Cookies

1 c. mashed sweet potato

¼ c. milk

1 egg, slightly beaten

4 Tbl. butter, melted

1-¼ c. sifted flour

2 tsp. baking powder

½ c. sugar

½ tsp. salt

1 tsp. cinnamon

½ c. raisins*

Preheat oven to 375°F.
Mix sweet potatoes, milk, butter, and egg.
Sift flour and stir in all the remaining ingredients.
Turn mixture out on a floured surface, knead lightly, and roll out to ½ inch thick.
Cut out the cookies with a cookie cutter.
Place cookies on a greased baking sheet.
Bake for 15 minutes.
Sprinkle with a cinnamon-sugar mixture, if desired.

* Taylor prefers chocolate chips in her sweet potato cookies; how about you?

MTEDZA (Peanut) PUFFS

¾ c. finely chopped peanuts *

½ c. butter

2 Tbl. sugar**

½ tsp. vanilla

1 c. flour

pinch of salt

powdered sugar for rolling cookies in

Preheat oven to 325°F.
Cream together the sugar and butter.
Add peanuts, flour, and vanilla.
Roll into small balls about ¾ inch in diameter.
Bake on a greased baking sheet for 35 minutes.
Remove and, while hot, roll in powdered sugar.
Repeat when they have cooled down.

* The Treasure Trio prefers pecans in place of peanuts.

** Might want to add more sugar

EGYPT, NORTHEASTERN AFRICA

SWARMA (Shawarma)

1 lb. filet mignon, lamb, veal, chicken, or turkey

1-½ tsp. bahar*

¼ tsp. sumac**

1/4 tsp. Ground black pepper

1 Tbl. oil and enough for frying.

2 medium tomatoes, diced

1 small onion, sliced

Slice the meat very thin on a bias, then julienne into strips.
Mix all the dry spices and sprinkle them over the meat.
Add oil and mix well.
Cover and refrigerate for at least one hour.
Fry the seasoned meat in a single layer so it is not crowded in the pan.
Turn after 2 minutes.
Remove and place on a dish; repeat until all the meat is cooked.
Add tomatoes and onions to the pan; cook for about 1 minute.
Add the cooked meat, mix, and serve on bread or pita with some tahini.***

*Bahar adds a warm, smoky, savory flavor without necessarily making a dish spicy hot

**Sumac provides a bright, lemony tang.

***Tahini is a creamy paste made from ground sesame seeds, with a rich, nutty flavor.

KOSHARI (Lentils and Rice with a Tangy Tomato Sauce)

1-⅓ c. uncooked rice, brown or white

⅔ lbs. lentils

1-⅓ Tbl. oil

⅔ Tbl. crushed garlic

16 oz. tomato sauce

⅓ c. water

2-½ Tbl. vinegar

1 onion, sliced thinly

Cook rice according to the directions.
Rinse lentils, add to a separate pot, cover with water, and bring to a boil.
Lower the heat to a simmer until most of the water is absorbed and the lentils

are cooked through. Add more water if more cooking time is needed.

To make the sauce, sauté the garlic in half the oil until golden.
Add the tomato sauce and simmer for 10-15 min.
Add water and vinegar, and bring to a boil.
Remove from heat immediately to prevent burning.
Salt to taste.
In another pan, sauté the onion slices in the remaining oil until brown and crispy.
Layer the dish with lentils on the bottom, followed by rice.
Repeat layers,
Add the tomato sauce and crispy onions on top before serving.

BLACKBERRY BROWN SUGAR MERINGUE

1 c. light brown sugar

3 egg whites

1 tsp. distilled malt vinegar

½ tsp. vanilla

Filling:

3-4 c. blackberries

2 Tbl. blackberry currant syrup

1-¼ c. heavy cream

1 Tbl. powdered sugar, sifted

Preheat oven to 325°F.
Draw an 8-inch circle on a sheet of parchment paper, flip it over, and place it on

a baking sheet.

On another baking sheet, spread out the brown sugar and dry it in the oven for

8-10 min.

When dry, use a sieve to remove lumps.
In another bowl, whisk the egg whites until stiff.
Add half the dried brown sugar, 1Tbl. at a time, whisking after each addition.
Add the vanilla and vinegar; fold in the remaining sugar.
Spoon the meringue onto the paper circle; form a hollow center.
Bake for 45 minutes; turn off the oven, slightly open the oven door, and let cool

until the meringue is cold.

Place blackberries in a bowl and sprinkle with blackberry currant syrup; leave

for 30 minutes.

Remove the paper from the meringue and transfer to a serving plate.
Whip the heavy cream and powdered sugar together. Place in the center.
Top with blackberry mixture.
Serve at once.

CZECH REPUBLIC

KURECI POLEVKA (South Bohemian Chicken Soup)

1/2 c. dried black mushrooms
2-½-3 lbs. chicken, cut up
4-1/2 c. water
1 large potato, peeled and diced
1/2 c. diced celery
1/2 c. diced carrots
2 Tbl. butter
1 8-ounce can of peas, drained
1 clove garlic, mashed with ½ tsp. salt
2 tsp. marjoram
1 tsp. flour
½ c. cream

1. Cover mushrooms with water; when soft, drain.
2. Simmer chicken in the water with potato, celery, and carrots.
3. Sauté drained mushrooms in butter with peas.
4. When chicken is tender, remove from broth, debone, and return to stock.
5. Add mushrooms and peas; simmer covered.
6. Add salted garlic mash and marjoram to soup.
7. Blend flour and cream, pour into pot, stir constantly.
8. Simmer for 10-12 minutes.
9. Season to taste.
10. Serve with traditional dark bread. Serves 4.

BOHEMIAN NUT SLICES

1 pkg. dry yeast

¼ c. warm water

½ c. granulated sugar + 1 tsp. granulated sugar

2 c. flour, sifted

½ tsp. salt, sifted with flour

¼ c. butter

2 eggs, separated

1 tsp. Vanilla

¼ c. chopped nuts

powdered sugar

1. Preheat oven to 375°F.

2. Grease a cookie sheet.

3. Dissolve yeast in warm water plus 1 tsp. sugar; let stand 10 minutes.

4. Add butter to sifted flour/salt mixture and cut in.

5. Blend in egg yolks and yeast.

6. Mix; form into a ball.

7. Beat egg whites until stiff.

8. Gradually beat in the balance of the sugar.

9. Continue beating until stiff peaks form.

10. Fold in vanilla.

11. Divide dough in half.

12. Roll out each half on a floured surface into a 9” x 13” rectangle.

13. Spread dough with egg white mixture and sprinkle with nuts. Starting at the

long end, roll up like a jelly roll.

14. Place each roll on a greased cookie sheet.
15. Make ½” cuts down the center of each roll lengthwise.
16. Bake at 375°F. for 22 minutes.

17. While warm, sprinkle with powdered sugar.

18. Cool completely, slice diagonally. Yields 3-½- 4 dozen ½” slices.

COTTAGE CHEESE SQUARES (Fruit Filled Pastry)

1 c. butter, softened
1 c. cottage cheese (fairly dry)
2 c. flour, sifted
1-½ c. jam of choice-apple butter, apricot, raspberry
powdered sugar
pinch of salt

1. Preheat oven to 425°F.
2. Cream butter and cottage cheese together.
3. Cut this mixture into the flour and salt.
4. Form into a ball, wrap in wax paper, chill.
5. When cold, roll out about ⅛” thick, cut into 2” squares.
6. Fill each square with 1 tsp. filling.
7. Fold corners towards the center to form a pocket.
8. Place on a greased cookie sheet and bake for 15 minutes, or until puffed and
lightly brown.
9. Sprinkle with powdered sugar and cool.

GOTLAND (Sweden)

DOPPA GRYTA

2-4 lbs. beef rump roast

2-4 lbs. lean pork roast; one with some fat will yield more flavor

2 bay leaves

2-3 potato sausages

salt and pepper to taste

1-2 loaves thickly sliced, “day-old” bread**

1. Brown the roasts and place in a large soup pot.

2. Cover with water; add seasonings.

3. Cover the pot and simmer 2-3 hours or until the meat is tender.

4. Add potato sausages; pierce casings to release juices into soup.

5. When ready, remove bay leaves.

6. Serve with bread.

* Swedish American versions of this dish add onions, carrots, and allspice.

** Crisp or firm bread is used for dipping; rye is a favorite.

MAZARINER (Almond Tarts)

* Small tart pans will be needed, greased.

1 c. butter

½ c. sugar

1 egg

1 tsp. vanilla

2 c. flour, sifted

¼ tsp. salt

Filling:

2 eggs, beaten

1-½ c. ground blanched almonds

½ c. sugar

½ tsp. almond extract

1. Preheat oven to 325°F.

2. Mix all CRUST ingredients in order and chill.

3. Put 1 tsp. crust mixture in the tart pan.

4. Press dough into the sides of the pan, leaving the center hollow.

5. Combine filling ingredients and put 1-1-½ tsp into each pan.

6. Bake for 25 minutes.

7. Frost

POWDERED SUGAR FROSTING

Powdered Sugar Frosting

3 c. powdered sugar

⅓ c. butter, softened

1-½ tsp. vanilla or almond flavoring

2 Tbl. milk

1. Cream together butter and sugar.

2. Stir in flavoring and add milk to desired consistency.

JAVA (Indonesia)

BEEF RENDANG

1-½ lbs. Boneless beef short ribs, cubed

5 Tbl. cooking oil

¼-⅓ tsp. ground cinnamon

¼ tsp. ground cloves

⅙ tsp. ground cardamom or 3 pods

½-¾ tsp. ground star anise

1 4-inch-long lemongrass, pounded

1 c. thick coconut milk

1 c. water

2 tsp. tamarind pulp*

6 kaffir lime leaves, very finely sliced

6 Tbl. toasted coconut

1 Tbl. white or palm sugar

salt to taste

Spice Paste:

5 shallots

1 inch-long galangal

3 stalks lemongrass, white part only

5 cloves garlic

1 ginger, 1 inch long

10-12 dried chiles, soak in water and remove seeds

1. Chop the spice paste ingredients; blend in a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste and the rendang spices, and

stir-fry until aromatic.

3. Add the beef and pounded lemongrass; stir for 1 minute.

4. Add coconut milk, tamarind juice, water, and simmer until meat is almost done.

5. Add kaffir leaves, toasted coconut, sugar/palm sugar, stirring well to blend.

6. Lower the heat, cover with the lid, simmer 1-1-½ hours until meat is really tender

and the gravy has reduced and thickened

7. Add salt to taste. Add more sugar if needed.

8. Serve with rice.

* Tamarind pulp- soak in water to soften to get the juice; discard seeds.

RUJAK SALAD (Indonesian spelling)

12-14 ozs. extra-firm tofu

Vegetable oil for frying

2 Tbl. tamarind pulp

2 Tbl. apple cider vinegar

2 tsp. palm or brown sugar

½ tsp. sambal oelek (Indonesian chili paste)

¼ tsp. Kosher salt

1 cucumber, peeled and sliced

1 Granny Smith apple, cut into slices

1 c. jicama,sliced

1 c. pineapple chunks or slices

½ c. unsalted or slightly salted peanuts, crushed

1. Cut tofu into 1-inch cubes, press between paper towels to absorb moisture.

2. Fry tofu in hot oil that sizzles; do not burn. Fry in batches until crispy on all sides.

3. Drain and cool.

4. Make the dressing: Whisk together the tamarind, vinegar, sugar, sambal, and

salt.

5. Toss the tofu, cucumber, apple, jicama, pineapple, and half the peanuts together

in a large bowl with the dressing. Garnish with remaining peanuts and serve.

WINKO BABAT (Grated Coconut Cake)

1 c. glutinous rice flour

1 c. grated coconut

1 c. sugar

½ tsp. salt

1 egg

½ c. coconut milk

1 tsp. Vanilla

2 Tbl. toasted sesame seeds

1. Preheat oven to 350°F.

2. Line an 8x8” square pan with parchment paper; grease with coconut oil.

3. Mix together coconut, flour, sugar, and salt.

4. Add egg; mix well.

5. Add coconut milk and vanilla.

6. Bake for 50 minutes or until a cake tester comes out clean.

7. If the top is not brown, broil until it has a nice even color; do not burn.

8. Cool, remove from pan, cut into 20-24 pieces.

KANTON, PHOENIX ISLANDS

ROASTED LOBSTER TAIL WITH COCONUT CURRY DIPPING SAUCE

4 lobster tails, removed from the shell but piggybacked onto the shell

olive oil

14 oz. coconut milk

1-½ tsp. curry powder

salt to taste

1. Preheat oven to 375°F.

2. Coat lobster with olive oil to seal in moisture and prevent scorching when using

butter.

3. Bake 1-½ minutes per ounce.

4. Whisk together coconut milk, curry powder, and salt in a saucepan.

5. Once hot, serve on the side instead of melted butter.

Be sure to invite the Treasure Trio over when preparing this dish!

UBE-MACAPUNO CAKE

2-½ c. cake flour

3 tsp. baking powder

1 tsp. salt

1 c. purple yam (ube), peeled, boiled until tender, and grated

¾ c. milk

1 tsp. vanilla

½ c. light corn syrup

7 eggs, separated

½ c. vegetable oil

1 tsp. cream of tartar

1 c. granulated sugar + ¾ c. granulated sugar, kept separate

12 oz. jar macapuno (coconut preserves)*

1 c. evaporated milk

1 c. butter, softened

6 drops each of red and blue food coloring, 1 drop violet** (optional)

1. Preheat oven to 325°F.

2. Line the bottoms of (3) 9-inch pans with parchment paper; do not grease.

3. Mix together flour, baking powder, and salt; set aside.

4. In a large bowl, mix grated ube with milk and vanilla until smooth.

5. Blend in corn syrup, slightly beaten egg yolks, and oil.

6. Beat in the flour mixture until smooth; set aside.

7. In another bowl, beat egg whites with cream of tartar until foamy, not stiff.

8. Gradually add 1 c. sugar, red and blue coloring, if desired. Now beat whites until

stiff.

9. Fold ⅓ of the whites into batter, then the balance of the whites until no white

streaks remain.

10. Divide batter into the 3 pans and bake for 30-35 minutes, or until center of the

cake bounces back when lightly tapped.

11. Invert pans on a cooling rack and cool while upside down.

12. When cool, run a knife around the edges to loosen the cake.

13. When stacking cake, fill between the layers with the coconut preserves.

14. Frost entire cake with Butter Icing.

Butter Icing:

1. Combine evaporated milk and the ¾ c. sugar, set aside.

2. Cream butter until light and fluffy, add to sugar mixture.

3. Beat until desired spreading consistency.

4. Add food colorings, one drop at a time, until desired tint is achieved.**

* Macupuno can be purchased at Asian markets or online from specialty retailers.

** Food coloring is optional. It is used to enhance the purple color of the ube. It does

not change the flavor of the cake.

BIBINGKA

2 c. rice flour

1 c. light brown sugar

1 Tbl. baking powder

3 eggs, beaten

3 Tbl. unsalted butter, melted

1 Tbl. unsalted butter, sliced

1-¾ c. coconut milk

1 banana leaf (optional)

2 Tbl. fresh grated coconut

1. Preheat oven to 325°F.

2. Lightly grease an 8x13-inch round pan or fit bottom with banana leaf*

3. In a bowl, mix rice flour, brown sugar, baking powder, eggs, melted butter, and

coconut milk.

4. Pour batter into the pan and bake for 1 hour or until browned and a cake tester

comes out clean.

5. Place cake on a serving platter, cover with sliced butter while warm

6. Sprinkle with grated coconut.

PERU

PERUVIAN CEVICHE

1 lb. white fish-cod, sea bass, flounder, or sole, cut into ½ inch cubes

½ c. small shrimp, cooked

½ c. small scallops, cooked

½ c. lime juice

¼ c. thinly sliced red onion

1 small tomato, diced (optional)

2 Tbl. chopped cilantro

½ tsp. salt

1 small chile or jalapeño, seeded, finely chopped

1 small sweet potato, cooked and sliced

corn kernels for serving

1. Place all seafood in a glass or nonreactive bowl.

2. Add lime juice, red onion, salt, and chile; stir gently.

3. Cover and refrigerate for 15-20 minutes, stirring once or twice. Lime juice will turn

the outside of the fish opaque.

4. Gently stir in cilantro and tomato.

5. Serve with chilled sweet potato slices, corn kernels, and Leche de Tigre.

Leche de Tigre (Tiger’s Milk):

½ c. lime juice

¼ c. clam juice

¼ c. finely chopped onion

1 garlic clove

1 Tbl. chopped fresh cilantro

1 small piece of fresh ginger, about 1 inch

1 small piece of celery, about 1 inch

1 tsp. aji amarillo paste, or to taste

salt to taste

1. Place all ingredients into a blender. Blend briefly.

2. Strain through a fine-mesh sieve, pressing gently to extract all the flavor.

3. Refrigerate strained liquid until very cold.

4. Serve with the ceviche.

INCA SALAD

2 c. quinoa, cooked

1 c. corn

1 (16 oz.) can pink beans, drained and rinsed

1 tomato, chopped

1 bunch scallions, chopped

¼ c. cilantro, chopped

2 Tbl. lemon juice

1 tsp. Ground cumin

hot sauce

1. Mix all ingredients,

2. Chill, then serve.

TROPICAL QUINOA SHORTBREAD COOKIES

½ c. butter, softened

¼ c. sugar

½ c. + 2 Tbl. flour

¼ c. coarsely ground, pre-rinsed quinoa*

½ tsp. cinnamon

* Prepare ground quinoa by grinding in a coffee grinder or electric blender for a minute to the consistency of cornmeal.

1. Preheat oven to 325°F.

2. Cream butter and sugar together.

3. Stir in flour, quinoa, and cinnamon

4. Pat dough into a 9-inch baking pan.

5. Bake for about 30 minutes or until brown.

6. Cut into 36 pieces and cool.

7. When cool, drizzle with glaze, allow the glaze to harden.

Glaze:

½ c. powdered sugar

1 Tbl. butter, softened

2 Tbl. orange juice

1 tsp. grated orange peel

1. Cream together powdered sugar and butter.

2. Add orange juice and peel.

3. Use glaze to drizzle over cookies.

BELIZE, CENTRAL AMERICA

CHICKEN ESCABECHE

1 lb. chicken parts

2 Tbl. olive oil

5 c. water

1 clove garlic

½ tsp. oregano

2 Tbl. chicken bouillon

4 Tbl. liquid from pickled jalapeños; add pepper pieces to make it spicier, if desired.

5 Tbl. cider vinegar

1 carrot, sliced

3 large sweet onions, about 13 ozs., sliced thin.

2 c. water

1. Fry chicken until well done, about 3-4 minutes per side; remove.

2. In the same pan, add oil, carrots, and onions; cook until onions are translucent.

2. In a separate pot, add water, garlic, oregano, and bouillon.

3. Bring to a boil.

4. Add 2 Tbl. jalapeño juice and vinegar; continue to boil.

5. Add chicken, carrot, and onion to the soup pot.

6. Boil soup for 10 minutes; serve with hot corn tortillas.

CONCHINITA PIBIL (MAYAN PORK)

3 lb. boneless pork butt

¾ c. crumbled achiote paste

3 Tbl. sour orange juice, equal to one orange

1 tsp. white wine vinegar

2 garlic cloves, minced

¼ tsp. oregano

1 large banana leaf

3 medium yellow onions, quartered

½ c. water

Salt and ground pepper

1. Combine achiote paste, juice, vinegar, garlic, and oregano in a nonreactive

bowl; stir well.

2. Generously season pork butt with salt and pepper.

3. Coat pork butt with achiote mixture.

4. Cover and refrigerate 12-24 hours.

5. When ready, let it come to room temperature for 30 minutes.

6. Heat oven to 300°F.

7. Remove center core from banana leaf and run under hot tap water until soft.

8. Pat dry and cut in half horizontally.

9. Overlap the leaves and place the pork on them, fold in sides, and roll pork up

like a burrito.

10. In a Dutch oven or other heavy-bottomed pot with a tight lid, layer the onions.

11. Place pork on top, seam of leaves facing down, and pour water into the pan.

12. Cover and roast for about 3-½ hours or until fork-tender.

13. When done, shred the pork, add the cooked onions and pan drippings, mix.

14. Serve with Pickled Red Onions, warm corn tortillas, and salsa.

CASSAVA PUDDING

2 c. grated cassava, peeled and center core removed

½ c. sugar

1 c. coconut milk

1 tsp. fresh grated ginger

1 tsp. Vanilla

pinch of salt

1. Preheat oven to 350°F.

2. Mix all ingredients well.

3. Pour into a greased 8-inch square baking dish.

4. Bake 45-60 minutes, until the pudding is firm in the center and lightly golden on

the edges.

5. Cool for 15-20 minutes before serving.

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