DJSimoneBooks
Imagination Sparks Adventure
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
1/4 c. butter
1 lb fresh cod (cut in cubes)
1 med onion (finely chopped)
2 garlic cloves (minced)
1 small carrot (finely chopped)
1 small celery stalk (finely chopped)
1/4 c. all-purpose flour
1-1/4 c. 2% milk (hot)
1/2 c. fine breadcrumbs
1/2 c. shredded cheddar cheese
Salt & pepper
Season cod and set aside.
In a skillet, low-med heat, cook onion, garlic, carrot and celery in butter until onion becomes translucent and soft. Add flour and stir to make a roux. Cook roux for 3-4 minutes (do not brown). Pour in hot milk and whisk until mixture thickens. Season to taste. Add cubed cod and stir. Remove from heat and let fish mixture rest for 2 minutes. Pour cod mixture in a casserole dish or individual dishes. Sprinkle with bread-crumbs and shredded cheese. Bake at 375℉ for approx 20-25 minutes or until sauce starts to bubble and bread-crumbs and cheese browns. Top with scrunchions and serve with your favorite vegetable.
DAMPER DOGS AKA TOUTONS
1 c. warm water
1 tsp sugar
1-1/2 tsp dry active yeast
3 to 4 c. all-purpose flour
1 Tbl. shortening (or vegetable oil)
1 tsp salt
Pork fat or vegetable oil for frying
Dissolve sugar in 1/2 cup of lukewarm water and add yeast. Cover and let stand until yeast foams (approx 10 minutes).
In a mixing pan, add 3 cups of flour and make a well in the centre. Add shortening, salt and dissolved yeast. Mix mixture utilizing remaining water forming a soft firm dough (add extra flour from 4 th cup if necessary. Place dough on a lightly floured surface and knead for approx 10-12 minutes. Cover with bread-cloth and let rise for 1 hr or until dough doubles in size. Punch down dough and let rest for 15 minutes. Cut in pieces (size of a walnut). Round them and let rest for approx 10 min. Let proof until dough almost doubles in size. Take each piece of dough; flatten or stretch until 1/2" thick. In a skillet,med-high heat, fry dough in pork fat until golden brown on both sides. Drizzle with molasses and serve with a good cup of steeped tea.
www.saltjunk.com
BROWNIE IN A MUG
1/4 c. all-purpose flour
1/4 c. sugar
2 Tbl. cocoa
1 tsp walnuts (crushed)
Pinch of salt
Pinch of cinnamon
1/4 c. water
1/4 tsp vanilla extract
2 Tbl. vegetable oil
In a microwave safe ceramic mug, combine all dry ingredients. Add wet ingredients to dry, including vegetable oil and mix until smooth. Microwave on high for approx. 1-1½ minutes. Brownie should be moist when cooked. Let set for a minute and garnish with vanilla ice cream or whipping cream.
MALAWI
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
Clean, salt and sprinkle the tilapia fillets with lemon juice. Heat oil in a large frying pan and fry fillets about 4 minutes per side and remove. In the pan, add onion and fry until translucent, about 5 minutes. Mix curry spice and fry with onions about 2 minutes. Add water and stir until all is incorporated into the water. Add carrots and green pepper and simmer until soft about 10 minutes. Add chutney and stir. Place fillets in pan and cover with the sauce. Put on a lid and let rest. Serve with a lot of sauce and rice.
NSIMA
1 c. ufa (cornmeal or cassava) for two people
2-3/4 to 3 c. water for each cup of ufa
butter or margarine (optional)
(Use a wooden spoon to stir nsima). Heat the water in the saucepan until lukewarm. Mix a little of the ufa with the water, stirring well to make sure there are no lumps. Bring to a boil, stirring well, then lower the heat and let boil gently for a few minutes. The mixture should look like a thin transparent porridge. Sprinkle the remaining ufa into the mixture, a little at a time, stirring continuously to avoid lumps. Keep stirring until the nsima is smooth and well cooked. A little butter or margarine may be stirred in at this stage. Serve in a dish accompanied by a relish such as pumpkin leaves or Tabasco sauce.
www.geniuskitchen.com
UJENI NDIWO
1 small onion, chopped
1 small knob of ginger, peeled
1 Tbl. olive oil
2 c. greens of choice
1/2 c. water
1 tomato, chopped
Cook onion and ginger in oil until soft, not limp. Add greens and water. Stir continuously until water is absorbed. Add tomatoes, heat through. Salt to taste.
www.sbs.com.au
ZITUMBUWA (Banana Fritters)
3 ripe bananas
1 tsp. sugar
1/2 c. ufa (cornmeal)
pinch of salt
oil for frying
Mash bananas and mix well with salt, sugar, and ufa. Fry spoonfuls of this mixture in very hot oil.
www.geniuskitchen.com
NITOCHI (Banana) BREAD
1/2 c. margarine or shortening
1 c. sugar
2 c. flour
1 egg
1 c. milk
1 tsp. baking powder
1 tsp. salt
5 ripe bananas, mashed
Grease a loaf pan well. Preheat oven to 325℉. Cream margarine with sugar. Beat in egg. Add flour, salt, baking powder, milk and bananas. Mix well, pour into loaf pan and bake for about one hour. Cool well and slice.
www.geniuskitchen.com
MBATATA (Sweet Potato) Cookies
1 c. mashed sweet potato
1/4 c. milk
1 egg, slightly beaten
4 Tbl. melted margarine
1-1/4 c. sifted flour
2 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. raisins
Preheat oven to 375℉. Mix sweet potatoes, milk, melted margarine and egg, mix well. Sift flour and stir in the remaining ingredients. Turn onto a floured board, knead lightly and roll out 1/2 inch thick. Cut with a cookie cutter. Place cookies on a greased baking sheet and bake for 15 minutes. Sprinkle with extra cinnamon/sugar mixture on top.
www.geniuskitchen.com
MTEDZA (Peanut) PUFFS
3/4 c. finely chopped peanuts
1/2 c. margarine
2 Tbl. sugar
1/2 tsp. vanilla
1 c. flour
powdered sugar
pinch of salt
Preheat oven to 325℉. Cream margarine and sugar. Add peanuts, vanilla and flour. Roll into small balls. Place on a greased baking sheet. Bake for 35 minutes. Remove from oven and while still hot, roll in powdered sugar. Repeat rolling when cold.
www.geniuskitchen.com
EGYPT
SWARMA (Shawarma)
1 lb. filet mignon
1-1/2 tsp. bohar
1 tsp. sumac
1/4 tsp. pepper
1 Tbl. oil
2 medium tomatoes
1 small onion
Slice meat on a bias very thin then julienne into strips. Mix together all the dry spices and sprinkle on top of the meat. Add oil and stir. Cover and refrigerate for at least one hour. Heat a frying pan or wok. When hot, add a little oil and heat. Add some of the meat to form a single layer, so it is not crowded in the pan. Continue to fry on the high and turn the meat over so it cooks quickly. About 2 minutes. Remove and place on dish. Repeat until all the meat is cooked. Add tomatoes and onions to the pan, cook for 1/2 a minute. Add the cooked meat. Mix. Serve on bread or pita with some tahina.
KOSHARI-Lentils and Rice with a Tangy Tomato Sauce
1-1/3 c. uncooked brown or white rice
2/3 lbs. lentils
1-1/3 Tbl.vegetable oil, divided
2/3 Tbl. crushed garlic
1-1/3 cans of tomato sauce (16 ounce)
1/3 c. water
1/6 c. vinegar
2/3 medium onion
Cook rice according to directions. Rinse lentils and add to a separate pot, cover with water and bring to boil. Then simmer on a low heat until almost all the water is absorbed and lentils are cooked. Add extra water if longer time is needed. To make the sauce, sauté the garlic in 1/2 of the oil until golden. Add all of the tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin small pieces and sauté in the remaining half of the oil until brown and crispy. Arrange the dish with a layer of lentils on the bottom, followed by a layer of rice, repeat layers. Sprinkle onions and sauce on top before serving.
BLACKBERRY BROWN SUGAR MERINGUE
1 c. light brown sugar
3 egg whites
1 tsp. distilled malt vinegar
1/2 tsp. vanilla
Filling:
3-4 c. blackberries
2 Tbl. crème de cassis
1-1/4 c. heavy cream
1 Tbl. Powdered sugar, sifted
Preheat oven to 325℉. Draw a 20cm circle (approx. 8 inches) on a sheet of non-stick baking paper, turn over and place on a baking sheet. Spread out the brown sugar on another baking sheet and dry in the oven for 8-10 minutes. Sieve to remove any lumps. Whisk the egg whites in a bowl until stiff. Add half the dried brown sugar, one Tbl. at a time, whisking well after each addition. Add the vinegar and vanilla, fold in the remaining sugar. Spoon the meringue onto the drawn circle on the paper, making a hollow in the center. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold. Place the blackberries in a bowl, sprinkle with crème de cassis and leave to macerate for 30 minutes. When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate. Lightly whip the cream with the powdered sugar and spoon into the center. Top with the blackberries and decorate with small blackberry leaves, if desired. Serve at once.
TUT'S PERFUME
1/4 c. Coconut oil
6 drops of Essential Oil Spikenard
6 drops of Essential Oil Frankinscence
Mix together.
Check with a parent before using essential oils
www.kemet.faithweb.com/TutankhamunsPerfume.html
CZECH REPUBLIC
KURECI POLEVKA (South Bohemian Chicken Soup)
1/2 c. dried black mushrooms
2-1/2 to 3 lb. 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 (8oz.)can peas, drained
1 clove garlic, mashed with 1/2 tsp. salt
2 tsp. Marjoram
1 Tbl. flour
1/2 c. cream
Cover mushrooms with water and soak until soft. Simmer chicken in 4-1/2 c. water with potato, celery and carrots. Drain mushrooms; slice and sauté in butter with peas. When chicken is tender, remove from stock; take meat from bones and return chicken to stock. Add mushrooms and peas, simmer covered. Add garlic with salt and marjoram to soup. Blend flour with cream and pour into pot, season with salt, stirring constantly. Simmer 10-12 minutes. Serve with dark bread. 4 servings
Minnesota Heritage Cookbook Hand-me-down recipes 1979.
BOHEMIAN NUT SLICES
1 pkg. dry yeast
1/4 c. warm water
1 tsp. granulated sugar
2 c. sifted flour
1/2 tsp. salt
1/4 c. butter or margarine
2 eggs, separated
1/2 c. granulated sugar
1 tsp. vanilla
1/4 c. chopped nuts
powdered sugar
Sprinkle yeast over warm water. Add 1 tsp. granulated sugar and let stand 10 minutes or until yeast is softened. Sift together flour and salt. Cut in butter until mixture resembles coarse meal. Blend in egg yolks and yeast. Mix until a smooth ball is formed. Beat egg whites until stiff but not dry. Gradually beat in 1/2 c. granulated sugar. Continue beating until stiff peaks form. Fold in vanilla.Divid dough in half. Roll out each half on lightly floured surface into 9”x13” rectangle. Spread with egg white mixture and sprinkle with nuts. Roll up as for a jelly roll, starting at long side. Place rolls on a greased cookie sheet. Make 1/2" deep cut down center of each roll lengthwise. Bake at 375℉ for 22 minutes. While still warm, sprinkle with powdered sugar. Cool thoroughly. Slice diagonally. Yields 3-1/2 to 4 dozen 1/2” slices.
Minnesota Heritage Cookbook Hand-me-down recipes 1979.
COTTAGE CHEESE SQUARES (Fruit Filled Pastry)
1 c. soft butter
1 c. cottage cheese (fairly dry)
2 c. sifted flour
1-1/2 c. thick apple butter, apricot filling or jam of choice
powdered sugar
pinch of salt
Cream butter and cottage cheese together. Cut and work in the flour and salt; then work with hands to form a dough. Wrap in heavy waxed paper and chill well in refrigerator. When cold, roll out slightly thicker than for pie crust and cut into 2” squares. Use a sharp knife to cut. Place a teaspoonful of filling in the center of each square. Fold corners toward middle to form a pocket. Place on greased cookie sheet and bake in 425℉ oven for about 15 minutes or until puffed and lightly browned. Sprinkle with powdered sugar and cool.
Minnesota Heritage Cookbook Hand-me-down recipes 1979.
GOTLAND (Sweden)
DOPPA GRYTA
2-4 lb. beef rump roast
2-4 lb. lean pork roast
2 bay leaves
8 peppercorns
2 tsp. salt
2-3 potato sausages
1-2 loaves unsliced “2 day old” bread
Brown roasts well under broiler, drain off fat. Place in large soup kettle, cover with water; add seasonings. Cover and slowly simmer 2-3 hours or until meat is completely tender. Add potato
sausages, simmer covered another 30 minutes. As sausages simmer, pierce casings to release juices into soup. When ready to serve, remove bay leaves and ladle soup broth into bowls. Offer thick slices of bread to dip into savory broth. The meat is usually sliced and served on the side.
Minnesota Heritage Cookbook Hand-me-down recipes 1979.
MAZARINER-Almond Tarts
1 c. soft butter
1/2 c. sugar
1 egg
1 tsp. vanilla
2 c. sifted flour
1/4 tsp. salt
Filling:
2 eggs, well beaten
1-1/2 c. ground blanched almonds
1/2 c. sugar
1/2 tsp. almond extract
Mix all crust ingredients in order given and chill one hour. Put about 1 tsp. of the mixture into tiny greased scalloped tart pan. Press dough into sides of pan, leaving center hollow.
Combine the filling ingredients and put about 1to 1-1/2 tsp. of the mixture into each tart. Bake at 325℉about 25 minutes. Frost with Powdered Sugar Frosting. Yield 48 small tarts.
Minnesota Heritage Cookbook Hand-me-down recipes 1979.
POWDERED SUGAR FROSTING
3 c. powdered sugar
1/3 c. soft butter
1-1/2 tsp. vanilla or flavoring of choice
2 Tbl. milk (use more or less as desired)
Mix the sugar and butter together. Stir in vanilla and add milk to desired consistency.
Minnesota Heritage Cookbook Hand-me-down recipes 1979.
JAVA (Indonesia)
BEEF RENDANG
1-1/2 pound boneless beef short ribs (cut into cubes)
5 Tbl. cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 c. thick coconut milk
1 c. water
2 tsp. tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 Tbl. kerisik (toasted coconut)
1 Tbl. sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 to 1-1/2 hours or until the meat is really tender and the gravy has dried up. Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice and save some for overnight.
Cook’s Notes:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.
www.rasamalaysia.com/beef-rendang-recipe-rendang-daging
RUJAK SALAD (Indonesian spelling)
1 (12-14ozs.) block extra firm tofu
Vegetable oil for frying
2 Tbl. tamarind pulp
2 Tbl. apple cider vinegar
2 tsp. palm sugar or brown sugar
1/2 tsp. sambal oelek (or more to taste)Indonesian chili paste
1/4 tsp. kosher salt
1 cucumber, peeled and cut into chunks or slices
1 Granny Smith apple, cut into chunks or slices
1 c. jicama chunks or slices
1 c. pineapple chunks or slices
1/2 c. unsalted or lightly salted peanuts, crushed
Fry the tofu: Cut tofu into 1-inch cubes and gently press between clean kitchen towels or paper towels to absorb excess moisture. Add 1/2-inch oil to a skillet and heat over medium-high. Oil should be hot enough that a small piece of tofu sizzles but does not burn. Fry the tofu cubes in a single layer until crispy on all sides. This may need to be done in batches. Drain and cool on a towel-lined plate. Make the dressing: Whisk together the tamarind, vinegar, sugar, sambal, and salt. Assemble the salad: Toss the cooled tofu, cucumber, apple, jicama, pineapple, and half of the peanuts together in a large bowl and toss with the dressing. Garnish with remaining peanuts and serve immediately.Serves 4
www.thekitchn.com/recipe-spicy-sweet-fruit-and-vegetable-saladrecipes-from-the-kitchn-173121
WINKO BABAT (Grated Coconut Cake)
1 c. Glutinous rice flour
1 c. grated coconut
1 c. sugar
1/2 tsp. salt
1 egg
1/2 c. coconut milk
1 tsp. vanilla extract
2 Tbl. toasted sesame seeds
Preheat oven to 350°F. Line an 8x8” square pan with parchment paper, grease with coconut oil. Mix together coconut, flour, sugar and salt. Add egg, mix well. Add coconut milk and vanilla extract. Mix well. Pour into prepared pan, sprinkle top with toasted sesame seeds. Bake for 50 minutes or until a cake tester comes out clean. If cake top is not brown, broil until it has a nice even color. Watch carefully while broiling. Cool to room temperature, remove from pan. Makes 20-24 pieces.
www.discover-java-and-bali.com/coconut-cake.html
KANTON
ROASTED LOBSTER TAIL WITH COCONUT CURRY DIPPING SAUCE
4 lobster tails, removed from shell but piggybacked onto shell
Vegetable oil
14 oz. coconut milk
1-1/2 tsp. curry powder
Salt
Preheat oven to 375°F. Coat lobster with oil and bake 1-1/2 minutes per ounce of weight. Whisk curry powder in saucepan with coconut milk and salt. Once hot, serve on side instead of butter.Serves 4.
www.globaltableadventure.com/recipe/roasted-lobster-tails-with-coconut-curry-dipping-sauce/
Invite me over when you prepare this! Lol
UBE-MACAPUNO CAKE
2-1/2 c. cake flour
3 tsp. baking powder
1 tsp. salt
1 c. ube (purple yam), cooked andfinely grated
3/4 c. milk
1 tsp. vanilla extract
1/2 c. corn syrup
7 egg yolks, lightly beaten
1/2 c. vegetable oil
7 egg whites
1 tsp. cream of tartar
1 c. white sugar
6 drops red food color
6 drops blue food coloring
1 (12 oz.) jar macapuno (coconut preserves)
1 c. evaporated milk, chilled
3/4 c. white sugar
1 c. butter, softened
1 drop violet food coloring
Preheat oven to 325°F. Line bottoms of (3)9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside. Place grated ube in a large bowl.Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar, set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.
BIBINGKA
2 c.riceflour
1 c. light brown sugar
1 Tbl. baking powder
3 eggs, beaten
3 Tbl. unsalted butter, melted
1-3/4 c. coconut milk
1 banana leaf (optional)
1 Tbl. unsalted butter, sliced
2 Tbl. fresh grated coconut
Preheat oven to 325°F. Prepare a lightly greased 8 x 3 in. round baking pan. Alternatively, lined with banana leaf, if using (cut according to the size of the pan); set aside. The banana leaf adds fragrance to the cake when cooked. To make individual cakes, line a 4 in. wide and 2-1/4 in. deep mini pan with 5 inch banana leaf (if using). In a bowl, place rice flour, brown sugar, baking powder, eggs, melted butter and coconut milk; mix thoroughly. Pour batter mixture into prepared pan. Bake for 1 hour or until browned (a toothpick inserted in the center comes out clean). Place the cake onto a serving platter and put butter slices on top. Sprinkle with grated coconut.
PERU
PERUVIAN CEVICHE
2/3 c. fresh lime juice
2 garlic cloves, smash
1 Tbl. (packed) chopped fresh cilantro leaves
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 c. bottled clam juice (optional)
1 small sweet potato (about 8 ozs.)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves
Leche de Tigre :
Set a fine-meshsieve over a smallbowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use). Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
www.bonappetit.com
INCA SALAD
2c. quinoa, cooked
1 c. frozen corn
1(16 oz) can pink beans, drained and rinsed
1 tomato, chopped
1 bunch green onion, chopped
1/4 c. cilantro, chopped
2 Tbl. lemon juice
1 tsp. cumin, ground
Tabasco sauce
Combine all ingredients. Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.
www.food.com
TROPICAL QUINOA SHORTBREAD COOKIES
1/2 c. butter, softened
1/4 c. sugar
1/2 c. plus 2 Tbl. flour
1/4 c. coarsely ground "washed and ready" Quinoa*
1/2 tsp. Cinnamon
Prepare ground quinoa by grinding in a coffee grinder or electric blender for a minute to the consistency of cornmeal.
Glaze:
1/2 c. powdered sugar
1 Tbl. butter, softened
2 Tbl. orange juice
1 tsp. grated orange peel.
Preheat oven to 325°F. Cream butter and sugar together in a bowl. Stir in flour, quinoa, and cinnamon. Pat dough into a 9" baking pan. Bake until golden, about 30 minutes.When done immediately score into 36 pieces and cool. When shortbread is cool, drizzle with glaze and allow glaze to harden.
www.incaorganics.com/recipes
BELIZE
CHICKEN ESCABECHE
1 pound chicken parts;
2 Tbl. canola Oil
5 c. water
1 clove fresh garlic, peeled
1/2 tsp. dried oregano
2 Tbl. chicken bouillon
4 Tbl. water from pickled jalapenos,If you want it very
spicy, add 2-3 small slices of jalapeno pepper
5 Tbl. cider vinegar; recipe author uses apple vinegar
1 c. carrot, sliced
3 large white onions, about 13 oz.
2 c. water
In a pan heat oil (about 3-4 minutes). Add chicken and fry until well done (about 3-4 minutes each side until golden). In a separate pot, add water with garlic,oregano and chicken bouillon. Bring to boil. Add 2 Tbls JALAPENO juice. If you want it hotter, add more jalapenos. Let boil a few minutes. Add vinegar and leave few more minutes to boil. Add chicken in water. Taste the soup. Add carrots, cook a few minutes. Add little bit of oil. Clean and cut in fine rounds fresh onion. Add water in a separate pot (for the onion). You need to precook the onion to remove the strong smell. Slice all onion very thin. Boil only few minutes (3-4 minutes) and take the rings apart. Drain the water and let onions rest. Leave the soup to boil for 10 more minutes. Turn off the heat, add onion. Serve with hot corn tortilla.
CONCHINITA PIBIL (MAYAN PORK)
3/4 c. crumbled achiote paste(about 4 ounces)
3 Tbl. sour orange juice, such as Seville orange (about 1 orange)
1 tsp. white wine vinegar
2 medium garlic cloves, minced
1/4 tsp. dried Mexican oregano or Italian oregano
1 (3-pound) boneless pork shoulder roast (also known as pork butt)
1 large banana leaf (about 4 feet long)
3 medium yellow onions, quartered
1/2 c. water
Combine achiote paste, juice, vinegar, garlic, and oregano in a medium nonreactive bowl and stir until well blended. Generously season pork on all sides with salt and freshly ground black pepper. Place in the bowl with the achiote mixture and turn to coat it well, rubbing the spice mixture into any crevices. Cover and place in the refrigerator to marinate for 12 to 24 hours.
When ready to cook the pork, remove from the refrigerator and let come to room temperature, about 30 minutes. Meanwhile, heat the oven to 300°F and arrange a rack in the middle.Remove the center core from the banana leaf and run the leaf under hot tap water until it becomes soft and pliable. Pat dry with paper towels and cut in half horizontally; overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Place the pork on the banana leaves, fold in the left and right sides, and roll it up like a burrito to completely encase the pork. In a Dutch oven or other large, heavy-bottomed pot with a tight fitting lid arrange onions evenly on the bottom to form a layer. Place pork on top of the onions, with the seam of the banana leaves facing down, and pour water into the bottom of the pan, cover, and place in the oven to cook until pork is fork tender, about 3 1/2 hours.Place meat in a bowl and, using two forks, shred into bite-size pieces. Add onions and pan juices and stir to mix thoroughly. Serve with Pickled Red Onions, warm corn tortillas, and salsa.
www.chowhound.com/recipes/mayan-style-pit-pork-cochinita-pibil-10833
CASSAVA PUDDING
2 big cassava
1/2 c. sugar
1 can coconut milk
fresh ginger
vanilla essence
Grate Cassava into a bowl. Add the sugar, grate ginger (add according to taste) add a little bit of vanilla essence. Add coconut milk BUT, add it slowly you might or might not end up using the whole can, just add it to where it gets mushy and not too watery you’re not making soup. Add everything into a baking dish and cook for 30 mins at 400°F.