Tag Archives: stew

Georgia…

Sunday, December 2 –

This was one of those dinners that went from four people to fifteen people really, really quickly. Good thing I had already picked a recipe that made a lot of food! We had: BestestFianceEver, Hot Momma (lots of wine), Mr. Hero, photo(5)BabyBear, RamblingMan, WingWoman (gluten-free baklava), LightsOn, ChinUp, MyBuddy (lamb stew), DangerD (plates, cups, rum, coke), CreepShow (Chikhirtma – Fresh Coriander-Onion Soup), Kodiak, RubsWithLove, Sir VJ (dumplings), and yours truly (Chanakhi – Braised Lamb).

The dish I made was extremely simple, so I doubled it to accommodate so many guests. I chopped some eggplant, potatoes, tomatoes, onion,and green beans and layered them all into different glass baking dishes. Then I spread out chopped lamb meat, salt, pepper, and (of course, even though it wasn’t in the recipe originally) garlic. I changed the water to chicken broth, hoping that would add more flavor and character. Wrapped in aluminum foil they went into the oven at 325* for an hour, and when checked the potatoes weren’t quite done so I did 20 more minutes at 400*.

On the side I also made a tomato and cucumber salad brightened with lemon, mint, salt, and olive oil. I also made a huge pot of rice for something to scoop the juices onto. The table also had a bowl of cilantro to put on whatever people wanted and the dumplings, sauce, stew, and soup. People dished up as much or as little of each thing as they wanted.

The braised lamb that I made wasn’t terrible, but it wasn’t very good either. The veggies were pretty good but the lamb was pretty tough and flavorless when it was done. The dumplings were amazing and the sauce on top was incredible. The tomato salad was a perfect bright spot on the plate. The stew was amazing and flavorful and I instantly wanted more. The soup was… well… loud. The flavors of it were amazing but it had been allowed to sit and get stronger for several hours so when we finally got to eat it, it was very intense. The baklava was about as you expect baklava to be (buttery and nutty), just less flaky.

Overall I would count this dinner as a success, but not one of my favorites. I can’t wait for the Germany potluck on Saturday!

Georgiaphoto(4)
(recipe borrowed from the cooks at: www.russian.recipes-recipies.com)

Chanakhi, Braised Lamb (Georgian manner)

  • 500 g lamb (1+ lb)
  • 750 g potatoes (1 – 2/3 lb)
  • 200 g tomatoes (2/5 lb)
  • 300 g eggplant (2/3 lb)
  • 200 g string beans (2/5 lb)
  • 1 onion
  • Salt, pepper
  • Parsley or kindza (coriander)

Wash the meat and cut into pieces (2 or 3 per portion). If available, use a 2 or 3 liter stoneware casserole. Add finely chopped onion, chunks of potatoes, tomatoes cut in half, string beans from which the strings have been removed, diced eggplant, parsley greens or kindza. Season with salt and pepper. Add two cupful of water. Cover with a lid and bake for 1 ½ to 2 hours. Serve in the casserole.

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Djibouti…

Friday, July 19 –

It isn’t very often that I have no left-overs at all. This dinner is one of the few that I can happily say was devoured – every bite of it. There were five of us for this dinner – Wonderful Boyfriend, Bestie Extraordinaire, ChinUp, and DangerD.

I started with the stew, figuring that it could simmer as I cooked the samosas. I put regular butter into my soup pot (I just didn’t have the time to go hunt down niter kebbeh, so instead I doubled the amount of berbere I put into the stew) along with the spices and one chopped up onion. I let the onion start to soften, and then in went one peeled, chopped russet potato, two medium peeled and chopped carrots, and a cup of green beans that I chopped in half for easier chewing. After ten minutes, in went the tomato, tomato paste, and veggie broth. I let this simmer, stirring occasionally, as I made the samosas.

The samosa recipe I decided to edit a little. I took one onion and one leek, chopped them up and then mixed them together. That looked like too much in the way of veggies compared to how much meat I had, so I scooped away half of it to save for a later dinner. I cooked one pound of ground lamb with the salt, pepper, and lot of cumin. (I didn’t measure the spices, I just sprinkled until it felt right. I coated the meat with the cumin until it was clearly powdery.) Then I threw in the onion and leek and let it finish cooking down. Instead of making my own dough I used pre-made pie crust. I cut the crust into six wedges, stuffed them, folded them up, and then put an egg wash on top. I put them in the oven at 350* for about 20 minutes and then checked every five minutes until they were golden brown on top and bottom.

On the table was also salad (made by the wonderful ChinUp), yogurt to put on the stew or samosas, and toasted naan to scoop it all up with.

The salad was crisp and amazing with fresh heirloom tomatoes. The samosas were so good that I could have blinked and they would all have been gone. With the light, flaky, buttery crust and the cumin and lamb flavor melting in your mouth, I should have made three times as many. The stew was spicy, flavorful, and I managed to cook the veggies just long enough to make them soft but not mushy. The naan was a little crumbly (it was the store-bought kind) but it was still a good idea to serve with the stew.

Not only was this dinner delicious, it was the perfect combination of flavors and textures to serve together. I highly recommend this for any dinner (but maybe a colder, fall day so that you can really enjoy the spicy stew). Cheers!

Djibouti
(recipes borrowed from the cooks at: http://healthy-life.narod.ru/wor_ek57.htm)

Spicy Mixed Vegetable Stew (Yetakelt W’et)

  • 1 c Onions, finely chopped
  • 2 Garlic cloves, pressed
  • 1 tb Berbere (dry)
  • 1 tb Sweet Hungarian paprika
  • 1/4 c Niter Kebbeh
  • 1 c Green beans, cut in thirds
  • 1 c Carrots, chopped
  • 1 c Potatoes, cubed
  • 1 c Tomatoes, chopped
  • 1/4 c Tomato paste
  • 2 c Vegetable stock
  • Salt and pepper to taste
  • 1/4 c Chopped fresh parsley

Cooking Instructions:  Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese.

Djibouti Samosas (Samboussa)

  • 2 l oil
  • 500 g flour
  • 2 kg minced meat
  • 5 onions, finely diced
  • 3 leeks, finely diced
  • 1 tsp cumin
  • Salt and black pepper to taste

Cooking Instructions:  Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest. Meanwhile add 4 tbsp oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened. Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the center of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the samosas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce.


Columbia… {potluck!}

Saturday, May 12 –

It was so beautiful outside this weekend that we finally got to have a potluck on the back deck. That’s an instant win, if you ask me. Plus we had ZombieMode (guacamole and chips), Bestie Extraordinaire (black bean soup with avocado cumin cream and plantains), CurlyCue (wine), Hot Momma (mojitos), RubsWithLove (wine), Sir VJ (seared beef with onion and tomato stew), and I made shrimp tacos with chipotle coleslaw.

The shrimp tacos with chipotle coleslaw were spicy and delicious. The shrimp were soft and firm, the coleslaw crunchy and spicy, all wrapped in freshly made tortillas from the market down the street. Making this recipe was incredibly easy. If you like shrimp tacos that are spicy, this is definitely a good recipe for you! The black bean soup with avocado cumin cream and plantains served over rice was warm, filling, and a great combination of flavors. The mojitos were perfect for the hot weather, made with crushed raspberries for extra summer-flavor kick. I didn’t get a chance to try the beef with the stew thanks to my crohn’s, but it disappeared very quickly so I’m going to assume it was amazing. It certainly smelled mouthwatering!

The next bunch of dinners are back to the regular dinner format (I cook and guests bring drinks). We don’t have another potluck until we hit the D countries. And… we are almost to a year of doing this! How amazing is that? Come July, this adventure will officially be almost a quarter of the way over. That’s just crazy to think about. And I still love it! (And my honey still let’s me get crazy with our dinners!)

{shrimp tacos with chipotle coleslaw and black beans with avocado cumin cream and plantains}

{guacamole}

{chipotle coleslaw}

{onion and tomato stew with seared beef}

Columbia
(recipe borrowed from the cooks at: www.mycolombianrecipes.com – the other two recipes are made by yours truly!)

Shrimp Tacos with Chipotle Slaw

  • 24 medium shrimp, peeled and de-veined
  • Salt and pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil
  • 8 tortillas
  • 1 lime
  • ½ cup fresh cilantro, chopped

Chipotle Slaw

  • 3 cups cabbage, thinly sliced
  • 2 cups carrot, thinly sliced
  • 2 tablespoons grated onion
  • ¼ cup heavy cream
  • ½ cup mayonnaise
  • 3 teaspoons chipotle pepper
  • Salt

Directions

1. To make the slaw: In a medium bowl combine the mayonnaise, heavy cream, chipotle pepper and salt.

2. Add the cabbage, carrots and onions to the mayo mixture and mix well. Set aside.

3. In a medium bowl mix the cumin, olive oil, lime juice, salt and pepper. Add the shrimp and toss to coat.

4. Place the shrimp in a large skillet over medium-high heat. Cook for about 2 minutes on each side or until the shrimp are cooked.

5. To serve, spoon chipotle slaw on the tortilla, then top with shrimp and fresh cilantro.

Guacamole

  •     3 avocados – peeled, pitted, and mashed
  •     1 lime, juiced
  •     1 teaspoon garlic salt
  •     1/2 cup diced onion
  •     2 handfuls chopped fresh cilantro
  •     2 roma (plum) tomatoes, diced
  •     4 cloves minced garlic
  •     pepper, to taste
  •     1 pinch ground cayenne pepper (optional)

Directions: Hand smash the avocado in a bowl, leaving some chunks for scooping. Mix in the lime juice. Then add finely diced onion and tomato. Mix in the chopped cilantro, garlic, salt, and pepper (and cayenne if you’re using it). Voila!

Raspberry Mojitos

  • 1 wedge of lime
  • 4 mint leaves
  • 4 raspberries
  • 2 oz. white Rum
  • 2 ounces club soda
  • ice

Directions: Place the mint leaves and raspberries into a glass and squeeze the juice from a wedge of lime over it. Gently smash the mint and raspberries into the lime juice with a muddler or the top tip of a wooden spoon. Add ice then add the rum and stir, and top off with the club soda.


Bahamas…

Saturday, October 22 –

For this particular country I picked a couple of different recipes and ideas from other blogs and threw them together (maybe not as 100% authentic, but I think it worked out well anyway). The thing I noticed that a lot of the recipe sites had in common for this country was that they all had something that had to do with seafood stew (clams, fish, etc). So instead of just focusing on one type of seafood I decided to do them all. I used a cioppino recipe (which is actually originally from San Francisco) and muddled the seafood proportions with the ideas behind some of the Bahamas recipes. It was a very easy recipe to put together and the results were so good I was dreaming about leftovers before we had even gotten up from the table.

This recipe called for onion, garlic, white wine, and chicken broth – which happens to be a combination I love very much. I made the broth, which I added 2 bulbs of garlic to instead of just 4 cloves, and then added shrimp, crab meat, mussels, clams, and cod. I simmered everything together until the smell filled the house, the shells were all open, and the garlic and rosemary bread was on the table. Both the guys made “oh my gosh this is so amazing” yummy sounds – mostly with their mouths full of bread dipped in broth. I will definitely be making this recipe again!

Bahamas
(recipe borrowed from the cooks at: www.allrecipes.com)

Cioppino (Modified into Fish Stew)

  •     1/3 cup butter
  •     1 onion, chopped
  •     2 bulbs garlic, minced
  •     1/2 bunch fresh parsley, chopped
  •     1 (14.5 ounce) cans stewed tomatoes
  •     1 (14.5 ounce) cans chicken broth
  •     1 bay leaf
  •     1-1/2 teaspoons dried basil
  •     1/4 teaspoon dried thyme
  •     1/2 cup water
  •     3/4 cup white wine
  •     13 ounces large shrimp – peeled and deveined
  •     10 small clams
  •     10 mussels, cleaned and debearded
  •     3/4 cup crabmeat
  •     12 oz cod fillets, cubed

Directions: Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.  Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.  Stir in the shrimp, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!