Tag Archives: onion

Liberia…

Monday, November 25 –

One more for today, because I’m trying to get caught up before more holiday craziness hits.photo 2 (2)

This one was just Husband and me. And I didn’t quite stay true to the recipe, but it turned out delicious.

We cooked 3 slices of bacon, cut into little pieces. Then I cooked the onion and green bell pepper in the bacon fat. Then I pushed the veggies over and cooked the cut up chicken breasts in the bacon fat and veggie juices. Once the chicken was almost done, I added the spices, asking Husband “Can I burn your face off tonight? Just a little bit?” And because he’s the best Husband ever, he said yes. So half tsp of ginger, whole tsp of salt, half tsp of pepper and thyme, and about 2 tsps of crushed red pepper. Once that was mixed in I dumped in a can of whole tomatoes and one small can of tomato paste. I put the lid on a let it simmer for a few minutes. Then we served it dumped over rice.

Tomato-y, filling, yummy food that was perfect for leftovers the next day too.

Liberia
(recipe borrowed from the cooks at: http://liberianforum.com)

Jollof Rice

Directions:

In a 10-inch skillet:

Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown.

In a 4-quart kettle:

Saute:
1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).

Simmer for 5 minutes.

Add:
2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.

In a 2 quart saucepan:

Cook: 2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender.

Correct the Seasonings with salt, pepper, etc. Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center.

Note: Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.

Advertisements

Latvia…

Sunday, November 10 –

This dinner was good. Really good. I would make it again and my diet would hate me. If you want a rich, filling, delicious meal that most people would like, this is a good option for you. It was just BestestHusbandEver and latviame and I really wish more people could have experienced the plate-licking goodness.

I started by putting the potatoes on to boil. Then I started the cream sauce. We didn’t end up picking up mushrooms for it (which totally broke BestestHusbandEver’s heart *ahem*) so it was an onion cream sauce instead. Once that was done I coated the pork, fried it hot and fast in oil, and set them aside. BestestHusbandEver drained the potatoes and put the rest of the ingredients in the pan so that everything would get coated evenly.

Dinner was served. The potatoes were perfectly cooked and the sour cream and dill on the outside was a wonderful way of preparing them. The pork was juicy and tender and the cream sauce was so good!

Latvia
(recipe borrowed from the cooks at: www.saveur.com)

Karbonāde (Pork Cutlets With Canterelle Cream Sauce) 

  • 1/4 cup canola oil, plus more as needed
  • 1 cup flour
  • 5 eggs
  • 10 3–4-oz. pork cutlets, pounded to 1/4″-thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. unsalted butter
  • 1 small yellow onion, minced
  • 4 cups roughly chopped chanterelle mushrooms
  • 1 cup heavy cream
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh parsley

Heat oil in a 12″ skillet over medium-high heat. Place flour in a medium bowl, and whisk together eggs and 1/4 cup water in another medium bowl; set both aside. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated, then place in skillet; cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to serving platter and repeat with remaining cutlets, adding more oil to the pan as needed.

Add butter to skillet, then onion; cook, stirring often, until soft, about 2 minutes. Add mushrooms, season with salt and pepper, and cook, stirring often, until they release their liquid and begin to caramelize, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice, and season with salt and pepper. To serve, pour sauce over cutlets, and sprinkle with parsley.

Kartupeli ar Dillem (Boiled Potatoes With Dill)

  • Kosher salt, to taste
  • 2 lb. small Yukon Gold or new potatoes, unpeeled
  • 1/3 cup sour cream
  • 6 tbsp. minced fresh dill
  • 4 tbsp. unsalted butter
  • Freshly ground black pepper, to taste
Bring an 8-qt. saucepan of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to pot with sour cream, dill, butter, salt, and pepper. Cover pan with lid and shake until potatoes are well coated. Transfer to large serving bowl, and season with additional salt and pepper.

Laos…

Friday, October 18 –

Guys… I did it again. I swear we had this dinner… I just never posted it. *sigh*photo (1)

We had WingWoman and LightsOn over for this. LightsOn and I both made chicken dishes. They were delicious and we stuffed ourselves silly.

Proof is in the photo!

My next dinner is Latvia and I plan on cooking it on Sunday. I will try my best to post asap after so that I can tell you all the great stories…

Laos
(recipe borrowed from the cooks at: http://queenofwishfulshrinking.com)

Chicken Laap

  • 450gms/1lb of minced chicken
  • 1 lemon grass stalk, finely chopped
  • 3 kaffir lime leaves, finely chopped
  • 4 red chillies, seeded and chopped
  • 60ml/4tbsp lime juice
  • 30ml/2tbsp fish sauce
  • 15ml/1tbsp roasted ground rice
  • 2 spring onions, chopped
  • 30ml/2tbsp coriander leaves
  • mixed salad leaves, to serve
  • cucumber and tomato slices, and a few sprigs of mint, to garnish

1. Heat a large non-stick frying pan. Add the minced chicken and a little water to moisten while cooking.

2. Stir constantly until cooked; this will take about 7-10minutes.

3. Transfer the chooked chicken to a large bowl and add the rest of the ingredients. Mix thoroughly.

4. Serve on a bed of mixed salad leaves and garnish with cucumber, tomato slices and a few sprigs of mint.


Kyrgystan…

Friday, September 20 –

Here’s another one that happened about a month ago. But I know that Hot Momma, Baby Bear, and Wingwoman were around to help us devour this dinner.photo 2 (1)

And a photo. Hooray!

Hopefully the chaos will simmer down now and I can get back on track with these dinners. Laos is going to happen tomorrow. Yay!

Kyrgystan
(recipe borrowed from the cooks at: www.kyrgyzchildrensfuture.org)

Kuurdak (Chyz-Byz) – (Stewed Brown Meat)

  • 2 lbs meat (beef, lamb or mutton — traditionally was organ meat) cut into small chunks
  • 4 onions, peeled and sliced
  • 1/2 cup vegetable oil (or mutton fat)
  • 3 green bell peppers, seeded and julienned
  • 1 cup cabbage, julienned
  • 1/2 tsp ground red pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 cups water (approximately)
  • 2 Tbs tomato paste

In large pan, fry the meat in vegetable oil or fat until browned, about 10-15 minutes. Add sliced onion, green peppers cut in circles, cabbage, ground red pepper, black pepper, salt, bay leaves, water, and tomato paste. Simmer in partially covered pan until water absorbed and ingredients are soft, about 30-45 minutes. Remove bay leaves. Serve hot.


Kuwait…

Thursday, September 5 – 

So… I got a new job. Hooray! And I got married. Extra, super hooray! But that means that I fell behind on writing my posts… again. Woops!

Kuwait (1)

 

Other than that, here are the photos. That’s all I’ve got for now. You know, since it was over a month ago. So enjoy the photos!I promise this happened. Yes, over a month ago. But it did! Mistress Whiskey and BestieExtraordinarie hosted the dinner. Their housemates helped cook, clean, and host everyone. We even had a birthday party thrown in on top.

Kuwait
(recipe borrowed from the cooks at: www.nestle-family.com)

  • 25 baby zucchini or 2 kg
  • ½ cup basmati rice or 100 g
  • 250 g minced beef
  • 4 tablespoons ghee, melted
  • 1 tablespoon salt
  • 1/3 cup fresh parsley or 25 g, chopped
  • 1/3 cup coriander leaves or 25 g, choppedKuwait (2)
  • 1/3 cup fresh dill or 25 g, chopped
  • 1 small onion or 100 g, chopped
  • 3 cloves garlic, mashed
  • 1 medium tomato or 150 g, chopped
  • 2 tablespoons raisins
  • ¼ teaspoon white ground pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons vegetable oil
  • 1 kg chicken wings
  • 5 tablespoons tomato paste
  • 2 cubes MAGGI® Chicken BouillonKuwait (4)
  • 12 cups water or 3 liters

Preparation:
Hollow zucchini and wash well. Soak rice in water for half an hour then strain. Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl. Stuff zucchini with the rice mixture and keep 1cm empty from the top. Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat. Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top. Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.KuwaitKuwait (5)


Kenya…

Friday, July 19 –

I don’t think a dinner can get much easier than this one. MyBuddy and ChinUp made the simmered greens recipe, I made the rice recipe, BestestFianceEver helped to make the grilled beef, and WingWoman brought her sweet company. photo 3(1)

For the rice I put the cinnamon stick, peppercorns, cloves, cardamom pods, and sauteed onion into my rice cooker with the rice and water. Press the button and let it work its magic. For the beef I bought thin strips of steak (carne asada cut), sprinkled them fresh ground salt and pepper, and gave it to BestestFianceEver to grill. Done! Served up with the simmered greens and dinner was ready. Couldn’t have been easier.

The greens were tender and juicy, but didn’t have much flavor. But they went perfectly with the rice which did have a lot of flavor. And the meat was sometimes juicy and sometimes a little crispy, but still good all around. We ate until we were stuffed and it was a lovely night.

I forgot to mention that we made it passed the two year mark. WooHoo!

And I’m changing the timing of the dinners a little to be once every two weeks instead of every week. Life is just too hectic right now and it was too hard to maintain. Hopefully this will give me a little more wiggle room and I will start to enjoy them again. Thank you to all of my followers and potluckers, I wouldn’t have the heart to keep going without you.

Kenya
(recipes borrowed from the cooks at: www.whats4eats.com)

Nyama Choma (Kenyan grilled meat)

  • Goat or beef meat, cut into bite-sized chunks — 2 pounds
  • Oil — 3 tablespoons
  • Warm water — 2 cups
  • Kosher or sea salt — 2 tablespoons

Method

Prepare your grill and have it hot. Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved.

Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desired doneness.

Remove the meat from the skewers and serve with kachumbari salad and ugali.

Nyama Choma Variations

Meat: Goat is the meat of choice in Kenya, but beef will work just as well. Chunks of meat on skewers are easiest to grill, but whole legs or shoulders are often roasted until fork-tender. The cooked meat is then pulled off the bone with the fingers. Using short ribs, spare ribs and offal for nyama choma is common as well.

Seasonings: The only seasoning used for authentic nyama choma is salt and pepper, but if you prefer, you can first marinate your meat in a mixture of minced onions, minced garlic, ground ginger, hot pepper flakes and a little lemon juice.

Pulao (Indian aromatic rice pilaf)

  • Basmati rice — 1 1/2 cups
  • Oil or ghee — 2 tablespoons
  • Cinnamon stick — 1
  • Cardamom pods — 4-5
  • Peppercorns — 4-6
  • Whole cloves — 3-4
  • Onion thinly sliced — 1
  • Water or stock — 3 cups
  • Salt and pepper — to taste

Method

Place the rice in a large bowl and rinse in 3-4 changes of water until the water runs fairly clear. Fill the bowl with water to cover the rice by 1 inch and let soak for 20-60 minutes. Drain well and set aside.

Heat the oil or ghee in a large saucepan over medium heat. Add the whole spices and stir until fragrant, about 20-30 seconds. Do not burn. Stir in the onion and sauté until translucent. Add the drained rice and stir until heated through and all the grains are coated with the oil or butter.

Stir in the stock or water and bring to a boil. Reduce heat to lowest setting, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, another 5-10 minutes. Remove lid, fluff rice with a fork and serve.

Variations

There are hundreds of variations of this basic dish. As long as you follow the basic method and proportion of about 2 measures of water to 1 measure rice, feel free to experiment. For larger batches, a proportion of 1 3/4 measures water to 1 measure of rice works better.

Common long-grain rice may be substituted if basmati is not available. The soaking step can then be eliminated.

None of the spices is by itself essential, so use what you have. You can also add a cuminseed, mustard seeds or a pinch of saffron.

Add 1 cup of chopped assorted vegetables with the stock or water if you like: peas, cauliflower, carrots, green beans.

Add a couple tablespoons of toasted almonds or cashews and some raisins with the stock or water for a Kashmiri-style pulao.

Sukuma Wiki (Kenyan greens simmered with tomatoes)

  • Oil or fat — 3 tablespoons
  • Onion, chopped or minced — 1
  • Kale or collard greens, destemmed and finely chopped — 2 pounds
  • Tomatoes, chopped — 2 cups
  • Water or stock — 1 cup
  • Salt and pepper — to taste

Method

Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.

Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.

Adjust seasoning and serve with a little bit of the broth.

Variations

Add a chopped chili pepper or two with the onions if you like.

Some recipes call for thickening the dish with a flour-lemon juice mixture. Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.

If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.


Kazakhstan…

Thursday, July 18 –

This dinner was just BestestFianceEver and I again, so I had to modify the recipe. I put a chopped up quarter of an onion into a hot pan with a drizzle of oil. I let that cook until it was starting to soften. Then I added some chopped garlic and photo 1(1)ginger, then sprinkled on some paprika, saffron, nutmeg, salt, and pepper. I let that warm up with the onion and fill the house with yummy smells. Then I put two chicken breasts in the middle of the pan and let them brown on both sides. Once they were browned I poured in some chicken broth, covered the pan, and let it simmer for about ten minutes (flipping the breasts once). When they were almost done I took the lid off, added the lemon rind, and let the broth simmer down.

We were really late for dinner to I just chopped up some prunes and dried apricots and added those to packaged steamable rice. When it was done in the microwave I added slivered almonds, stirred the whole thing, and added it to the plates. I know this cut out some of the ingredients, but that was just the hurried decision I made. With salad on the side, dinner was ready.

The chicken was nice and juicy but a little bland. I probably didn’t get enough of the seasoning onto the onion mixture. The rice was a good way to soak up the broth and the veggies. And the salad was a perfect way to start the meal. All in all, it gets a thumbs up.

Kazakhstan
(recipes borrowed from the cooks at: www.cookadvice.com)

Kazakh Lemon Chicken

  • 1 T olive oilphoto 2(1)
  • 2 Whole chickens (3-lbs ea)
  • 2 t Ground ginger
  • 1 t Paprika
  • 3 Cloves garlic, minced
  • 1 Large onions, chopped
  • 1⁄4 t saffron
  • 1⁄2 t Nutmeg
  • 2 t Salt
  • 2 T Black pepper Fresh grnd.
  • 2 c chicken stock
  • 1 c Green olives chopped without pimientos
  • 4 T Lemon rinds minced

Cooking Kazakh Lemon Chicken

1. Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffron, salt pepper in a bowl.

2. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway.

3. Cook on High heat until boiling.

4. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins.

5. Turn chickens continue baking until tender golden brown, approx.

6. 25 mins.

7. Move chickens to serving platter.

8. Place pan on stove top bring the chicken juices to a boil.

9. Add olives and lemon rind.

10. Reduce heat to Low simmer 5 minutes.

11. Spoon sauce over chickens serve.

Kazakh rice

  • 1 1⁄2 c Rice
  • 1⁄3 c Slivered almonds
  • 2 garlic cloves, minced
  • 1 Med. onion chopped
  • 1⁄2 c Chopped dates pitted
  • 1⁄3 c Chopped prunes pitted
  • 3 Dried apricots; chopped
  • 1 T Salt
  • 1 c Lamb finely ground – cooked
  • 1 T Vegetable oil

Cooking Kazakh rice

1. Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl.

2. Cook the rice until almost done.

3. Be sure to add the oil to the rice as it cooks.

4. Do not drain! Add the lamb mixture and finish cooking the rice.

5. Serve as a side dish or as main course.

6. This is an easy dish that is a palate pleaser.