Tag Archives: peppers

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.

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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.


Indonesia…

Wednesday, April 11 –

Did I mention that I am not very good at measuring spices and sauces and stuff? This dinner was a prime example of that, in the best way possible. I took the recipes below and made them me-ified. I will try to photo(9)recreate for you what we did. Thank you to WingWoman and LightsOn for hosting and grilling this amazing dinner!

Chicken – I cut two breasts into thin strips so that they cook evenly and quickly (no one likes raw chicken). The marinade was coconut milk (about a tablespoon), water (about 1/8 of a cup), red curry paste (about two tablespoons), and brown sugar (about 1-1/2 tablespoons).

Shrimp – WingWoman thawed them and put them in the marinade. Fortunately they were already shelled and cleaned. The marinade was tamari, honey, sriracha, garlic, and sweet WingWoman love.

Lamb – I used cubed stewing lamb meat. The marinade was Ketjap Mani (Indonesian sweet soy sauce, about half a cup), garlic (two chopped cloves), ginger (grated root, length of about an inch), brown sugar (about a tablespoon), and lemon juice (half a lemon).

Veggies – I used bell pepper, onion, zucchini, and mushrooms. The marinade was tamari (I just poured and stirred the veggies until it looked right), hot chili paste (about three tablespoons), lemon grass (one fresh stalk, chopped), and garlic (three chopped cloves).

Rice – WingWoman put rice, water, coconut milk, red curry paste, and peas in the rice cooker.

Dessert – Fresh mango!

As you can see, it wasn’t very well measured. But goodness, was it good! LightsOn did all of the barbequing and they turned out fabulously. We ate like blog-kings! I think I need this dinner on the menu once a month. Mmmhmm!

Indonesia
(recipe borrowed from the cooks at: www.indochef.com)photo(10)

Indonesian Sate’s

  • 500 gr. of Beef, Pork or Chicken

Marinade:

  • 1 Onion
  • 1 Garlic clove
  • 30 ml Dark Soya sauce
  • 1 teaspoon Coriander powder
  • 1 teaspoon Lemon Grass
  • 1 teaspoon Hot Chilli paste
  • 1 glass red wine (optional)
  • 30 ml water

Preparation:  Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Babi Kecap

  • 500 gr Tender Pork
  • 1 large Onion
  • 2 Garlic cloves
  • 3 cm fresh Ginger
  • 30 gr dark sugar
  • ½ cup Ketjap Manis
  • 2 cups Water
  • Lemon juice
  • 1 stock cube
  • Pepper & Salt

Preparation:  Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.


Honduras…

Saturday, March 16 –

For this dinner we had: BestestFianceEver, Bestie Extraordinaire (wine), Mistress Whiskey (wine), Hot Momma (wine), Mr. Hero (baleadas), BabyBear, GrandpaBear, LittleBigBrother, ChinUp (mango, avocado photosalsa and chips), and MyBuddy (banana milkshakes). Later in the evening we also had LightsOn and WingWoman show up to hang out and drink some wine.

I started by adding oil to a pan and cooking the onion and bell pepper until they were just starting to brown. Then I added the garlic and let that heat up. While the veggies were cooking on the stove I added the rest of the ingredients to the crockpot. Once the veggies were done I added them in, stirred to mix, and let it simmer for a couple of hours. I did not use the sherry and I substituted a seeded habanero for the yellow pepper, which made it really, really spicy. Almost too spicy, really (which is really weird for me to say). After a few hours I blended the soup with an immersion blender and let it continue to simmer until everyone was ready to eat.

The sweet potato I substituted for a yam because I like their flavor better. Steamed, drained, crisped in hot oil, then drained. Put on a bed of baby arugula (which is what I had in the fridge) and feta, then tossed. I added the dressing in on top, made exactly as the recipe says, and gave that a good toss too.

ChinUp and MyBuddy had the salsa and chips out. Mr. Hero made the baleadas with all the toppings (basically tacos on soft corn tortillas), including beef, beans, onion, cheese, sour cream, and avocado. The wine was flowing freely, and dinner was served!

The soup was ok. I think I would have liked it better unblended. It was spicy but not terribly flavorful. Maybe it needed some ham or something to go with it? I’m not sure. The salad was good, the dressing was tangy and delightful. The beleadas were good and a great compliment to the other dishes. And the mango, avocado salsa was a perfect topping to chips and to all the rest of the food. Last we get to the milkshakes. They were good… and then they added rum. Banana rum milkshakes are pretty darn delicious. And dangerous, because you don’t really notice the rum!

Honduras
(recipes borrowed from the cooks at: http://sidewalkmystic.com)

Bahia Black Bean Soup

  • 1 Onion
  • 1 red or yellow bell pepper, finely diced
  • 2 garlic minced garlic cloves
  • 1 T olive oil
  • 3 15-oz cans black beans, drained
  • 2 C stock
  • 1 1/2 t. oregano
  • 1 yellow chili, seeded and chopped
  • 1 jalapeno, seeded and chopped (brave souls leave the seeds)
  • 1 15-oz can whole tomatoes with liquid or 18-oz can sauce
  • 1/2 lime, squeezed for juice (critical)
  • 1/4 c. sherry (I use red wine)
  • fresh cilantro (1 1/2 t. if fresh isn’t available)

Directions:  [The website author says: my adjustments to the recipe include adding a smoked ham hock for flavor.  As well, if you find the soup too heavily favored by the tomatoes, merely back down on the amount of tomato and increase the stock proportionately]. Saute onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly. Seed and chop yellow and jalapeno chilies and put into blender. Add lime juice and tomato. Puree to finely mince the chilies. Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours. Add wine and fresh cilantro to taste.

Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages.

Mixed Greens with Sweet Potatoes and Feta Cheese

  • ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
  • 1 T olive oil
  • 1 T fresh lime juice
  • 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
  • 3 cloves of garlic
  • ½ t of Dijon mustard
  • ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
  • 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
  • 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad)

Directions:  Steam the sweet potato for 5-8 minutes.  Just tender.  Remove and drain on paper towels.  Get the steamed potatoes very dry. Heat 2 t of olive oil in medium skillet over medium heat.  Add potatoes, shaking pan often for 15 minutes.  Remove when crisp and drain again on paper towels.  Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.  Whisk in a blender (start to drool). Place greens and cheese in a salad bowl and toss with the dressing.  Top the salad with the sweet potatoes, serve, and call me.  Serve with tortillas.


Haiti…

Sunday, March 10 –

I’m not entirely sure why I got so lazy with this dinner, maybe because it was just the two of us, but because of my corner-cutting it turned out… well… strong. And salty. Very, very, very, very, very salty. photo(11)

Bestest fiance ever started the bacon cooking (three sliced, chopped into large-ish bits) and when they were mostly crispy I put the onion and a half cup of canned kidney beans in the pan with the bacon and drippings. I let that cook until the onion was starting to soften and then I added the cloves, garlic, pepper, cubes, and salt. Because I used canned beans I only had a little bit of the liquid it comes in, so I decided to top the rest off with vegetable broth. Because I used the bacon fat, I didn’t need the vegetable oil. And because I didn’t read the directions all the way down, I chopped the habanero up and threw that in as well. On top went the rice. I let that come up to a boil, put the lid on, and turned it down to low and let it simmer for 20 minutes. After tasting the resulting rice dish, which honestly had great flavor as long as you don’t mind that your mouth almost imploded with saltiness. Really, I should have known that broth plus bouillon cubes plus bacon plus salt would be too much, I just didn’t think that far ahead. But I will totally keep this on my list to make again, minus the crazy amount of salt that I unknowingly subjected us to.

The salmon, on the other hand, was simple and delicious. I got one 3/4 pound filet, put it in a baking dish and poured on a mix of the lemon juice, wine, and onion dressing (about a quarter cup of each). I sliced some red onion and red bell pepper and put them in the baking dish as well. Put it into the 375* oven and baked it for 20 minutes. It came out flavorful (and not salty at all, which totally saved our dinner) and delicious. The onion dressing was a neat way of cheating to get those flavors together, but I honestly prefer using spices and minced onion instead.

All in all, it was pretty ok. I’m not sure I’m brave enough to use the rice for leftovers, but I will try!

Haiti
(recipes borrowed from the cooks at: www.everythinghaitian.com)

Riz National (Rice and Beans)

  • 2 cups Long Grain Rice
  • 1/2 cup Dried Red Kidney Beans
  • 3 cups Water kidney beans was boiled in
  • 1/4 lb Salt Pork or Bacon
  • 2 Chicken bouillon cubes (Maggi)
  • 1 1/2 Tsp Salt
  • 6-8 Whole Cloves
  • 1/4 Tsp Ground Black Pepper
  • 1/2 cup Finely Diced White Onion
  • 1/4 cup Vegetable Oil
  • 1 Whole Habanero or Scotch Bonnet pepper (optional)
  • 3 cloves     Garlic, peeled and crushed

Instructions: Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not overcook. Strain beans and put bean water aside. Sauté salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillon cubes, and hot pepper to boiling liquid. Once water has evaporated, remove whole pepper and mix in 1 Tbsp of butter. Cover pot tightly and continue cooking on low heat ( approx. 20 minutes) until done.

Saumon Grille (Grilled Salmon)

  • 3 Lbs. Fresh Salmon Steaks
  • 1/4 cup Lemon juice
  • 1/4 cup White Wine
  • 4 Tbsp Butter, melted
  • 1/2 cup Vidalia Onion Dressing
  • 1 Medium Red Onion, sliced
  • 1 Red Bell Pepper, Julienne
  • To taste Fresh Ground Black Pepper

Instructions:  Place Salmon Steaks in a large bowl, and pour lemon juice. Clean Salmon thoroughly and rinse in cold water. Place clean Salmon in an oven, proof dish.  Add Wine, Vidalia Onion Dressing, and black pepper. Mix well and refrigerate for 1/2 hour. Pour 1/2 of melted butter on Salmon Steaks. Bake in preheated 375 F oven for 20 minutes or until golden brown. Turn them over and pour remaining butter, bake until golden brown. Add Onion and Red Bell Pepper and mix.


Guam…

Sunday, January 20 –

I actually did this dinner a week ago but I forgot to write it up. Sorry about that!

There was three of us for this dinner: YoursTruly, BestestFianceEver, and TroubleWalking. It was a wonderful, quick, filling recipe for a cold, rainy day. And, well, there was cribbage to play, so I wanted to be done photocooking as quickly as possible.

Chicken breasts cut into thin strips, green and red bell peppers cut into thin strips, and an onion also cut into thin strips. See a pattern here? Heat oil, add chicken and garlic, stir and flip to get the chicken cooked through. Add the peppers and onion, mix thoroughly. Make the sauce mix, pour over the top of the chicken and veggies. At this point I strayed from the recipe a little bit and I added crushed red peppers for kick and a little more black pepper. I covered the pan and let it cook for a few minutes (five, maybe?) and the sauce was good and bubbly.

I should say that I started the rice in the rice cooker before I started cooking the chicken. So when the chicken and veggies were done, so was the rice.

Dinner was served in bowls – rice first, then the chicken, veggies, and sauce dumped over the top. It was hot, slightly spicy, simple, and delicious. I highly recommend this dinner if you’re looking for a warm, filling dinner on a cold night. Double yum! If I were to make it again the only thing I would add is fresh ginger. Definitely going on my to-make-again list!

Guam
(recipe borrowed from the cooks at: www.pereda-family.tripod.com)

Pepper Chicken

Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly.

  • 1 pound boneless, skinless chicken breast
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion
  • 3 large cloves garlic, about 1 tablespoon minced
  • 16 ounces (or so) reduced-sodium chicken (or beef) broth
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon (freshly ground) black pepper
  • 2 tablespoons olive or canola oil

1. Cut chicken across the breast in thinnest possible strips.

2. Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic.

3. In a bowl, combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch. and set aside.

4. Heat wok or skillet over high heat for one minute. Add oil, let it heat through, then add chicken and garlic.

5. Stir until chicken is opaque (two minutes or so) then add peppers and onions and stir one or two minutes.

6. Stir chicken broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil.


Dominica…

Monday, July 23 –

I swear I’m trying to not fall behind on these posts… life keeps sweeping me away! This post was actually cooked last week. Thank you to RubsWithLove (strawberry cream pie), Mistress Whiskey (salad and wine), Bestie Extraordinaire (salad and wine), Wonderful Boyfriend, and NewOrleans (sinful mango dessert) for coming to this dinner and bringing wonderful dishes.

I decided to make this recipe by cooking the rice in a rice-cooker and cooking the seafood separately. This way I didn’t have to worry about over-cooking shrimp, which is gross. So into the pan went double the amounts of herbs and spices, double the amount of tomato paste, and triple the garlic. I let that warm up and then I put three pounds of shrimp in. I topped the mix off with veggie broth until it was sauce-like instead of paste-like. In next went the veggies, at about 1.5 times the amounts called for originally. I let that simmer until the shrimp were just barely done. I put the rice into a dish to serve, the shrimp mix into another dish, the olives into a dish, the avocados into a dish, and then I put lump crab meat into the final dish.

Onto our plates went the salad and dressing and then the rice and shrimp with whatever toppings sounded good to people. (How could you not want crab meat, after all?) The dinner was a perfect blend of spice, flavor, and texture. I likened it to etouffee at the time, and most everyone seemed to agree that was a close relation to this dish. I highly recommend it, and will look forward to making it again soon.

Our newest blog guest decided to take a trip to the store and buy something that inspired him. (Being a chef in real life has creativity perks that most people who love food envy.) He made a “coconut caramel cream mango flambe” and it was OUT OF CONTROL delicious. There is no photo of it, mostly because it disappeared so quickly into our bellies and also because it was one of those dishes that tasted amazing but didn’t look very pretty. I highly recommend finding a friend that likes to make food like this (unless you are trying to diet, in which case, run very, very far away!). Yum for all the dishes we ate this night!

Dominica
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Asopao de Mariscos (spiced shrimp with rice)

  •     2 lbs of shrimp, crab or lobster
  •     1 lemon (may be omitted)
  •     2 1/2 cups of rice
  •     3/4 gallon of water
  •     5 tablespoons oil
  •     4 tablespoons tomato paste
  •    1/4 cup chopped green peppers
  •     1 pinch oregano
  •     1 teaspoon mashed garlic
  •     1 pinch black pepper
  •     1/8 cup chopped seedless olives
  •     1/4 cup chopped celery
  •     1 spoon finely chopped parsley
  •     1 spoon finely chopped coriander
  •     1/2 spoon of thyme leaves
  •     1 cube of chicken stock
  •     Salt

METHOD / DIRECTIONS:

In an iron pot heat the oil (reserve 2 spoons of oil).  Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot.

RECIPE NOTES: Serve with a few slices of avocados or tostones.