Tag Archives: tomato

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.

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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.


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)


Gibraltar…

Wednesday, January 2 –

Having eleven days off work over the top of Christmas and New Years events really got my blog tangled. Add a cold in on top at the end and you have a much-postponed dinner. Gibraltar was just me and my honey photo(10)having a quiet night at home, no extra people (or extra dishes to do).

I started by chopping two red potatoes, one tomato, and one onion. I chopped them pretty finely, knowing that they needed to be blended at the end. Into the boiling water, veggie cube, and oil they went for fifteen minutes. I added the basil, salt, pepper, and some powdered garlic. In a different pot I boiled the noodles as per the directions on the box. I drained them and set them aside. When the veggies were done boiling I took them off the heat then blended them with an immersion blender.

At this point I just couldn’t quite believe that I was supposed to put a can of baked beans into minestrone soup, so I took a little bowl and spooned some of the soup in, then some beans in, and tasted it. Amazingly enough, it tasted just fine! So into the soup went the baked beans, the noodles, paprika, more basil, salt, pepper, and garlic. I spooned it into bowls and sprinkled Parmesan cheese strips over the top.

Served with crusty garlic french bread, we were ready to eat. It was… well… uneventful. Bland, even. It wasn’t bad, by any means. It just wasn’t something I would choose to make again. Minestrone needs much more to it than that, in my opinion. But it was warm and filling and not a failure, so I’ll take it!

Gibraltar
(recipe borrowed from the cooks at: www.tasty-vegetarian-recipes.com)

Granny’s Minestra

  • 1 Potato
  • 1 Onion
  • 1 Tomato
  • 3 tbsp Extra Virgin Olive Oil
  • Some Dried Basil
  • 150g Small pasta shapes
  • 1 Vegetable Cube
  • 1 small tin of Baked Beans
  • 1 tsp Salt
  • Sprinkle of pepper
  • Saffron/paprika

Wash and chop the vegetables. Bring 1 1/2 liters of water to boil in a medium saucepan and add the vegetables together with the Oil and stock cube – boil for 15 minutes on a high heat. Meanwhile, place the pasta into a microwaveable bowl and cook for 5 minutes in the microwave on full power. Drain away excess water. Once the vegetables are soft, blend them with a hand held blender (in the saucepan). Add the pasta shapes to the saucepan together with the baked beans, salt pepper, sprinkle of basil and paprika/saffron, and boil for 10 minutes.


Ghana…

Wednesday, December 12 –

This dinner, hosted by Hot Momma, was like a family dinner that happened to be a blog post. So much goodness when I can share dinner with the besties in my life. We also had GrandpaBear, BabyBear,  photo(8)SlotMachine, MoneyShot, and of course my BestestFianceEver.

I knew that taking the time to put all the shrimp on skewers to bake them wasn’t going to happen, so I decided to make a curry dish out of it on the stove and serve it over rice. Maybe not true to form for the recipe, but much more appealing on a cold winter night.

So I started with melting butter in a pan, adding onions and cooking until translucent and aromatic. In next went button mushrooms, which I cut in half. Then I liberally sprinkled salt over the veggies and added the curry powder and the white pepper. Once the spices were incorporated I added the lemon juice and the tomato juice. I let the liquid heat up and then I added the shelled, de-veined shrimp. It wasn’t quite right, so I started adding more curry powder, black pepper, and a few drops of hot sauce. It was much better with those added to it. I let that simmer until the shrimp were pink throughout and then I served it over rice that Hot Momma had cooked in a rice cooker.

SlotMachine made a green salad to go with dinner and gari biscuits (more about those later). Dinner was served!

I think that the curry dish left a lot to be desired (more spice, coconut milk, more veggies) but the base of it was pretty decent. Some of the people thought it was too spicy (sorry!) but I thought that it had just the right kick. The gari dish was pretty terrible. It tasted like paste with some sugar on top. Definitely not recommended!

All in all we had lots of wine, a few spicy mouths, and some sass talk. Perfect for a Wednesday night! Next up is Gibraltar – on 12/21/12 – which could be the end of the world! Let me know if you’re interested in joining us.

Ghanaphoto(9)
(recipe borrowed from the cooks at: www.ghananation.com)

Shrimp Kebabs

  • 2 pounds fresh large shrimp, cleaned
  • 1 teaspoon curry powder
  • 1/4 cup lemon juice
  • 1 teaspoon white pepper
  • salt to taste
  • 1 medium onion, minced
  • l/2 pound mushrooms (optional)
  • l/4 cup melted butter
  • 1 cup tomato juice
  • Rice to serve

Directions: Season Shrimp with lemon juice and salt. Let stand for 10 minutes. Clean Mushrooms. Mix remaining ingredients together. Alternate Shrimp and Mushrooms on skewers; coat with mixture of remaining ingredients and arrange in a shallow baking dish. Bake in a preheated oven at 350°F., turning from time to time until Shrimp are done and sauce dries up. Baste constantly. Serve hot. Serves 4 Cooking time: 1 hour


Gaza Strip…

Friday, November 30 –

Did you miss me? I missed you. I let this blog dinner slide into being about a week late, and I felt guilty the whole time. But I’m all caught up now, I promise!

This dinner was just BestestFianceEver and me and it was wonderful. I started with the stuffed cabbage by prepping all of the veggies, spices, and stuff for the filling. I used somewhere between one cup and one andphoto(3) a half cups of ground lamb – it was one large handful. Then half a chopped onion, half a cup of rice, then two teaspoons of each of the spices. Mixed altogether and let sit while I prepped the cabbage. We only bought a half of a head of green cabbage and we boiled each leaf for a few minutes each until they were pliable. Then I filled them with the meat stuffing, wrapped them as carefully as I could, and set them at the bottom of another pot. BestestFianceEver had the genius idea of using the hot water from boiling the cabbage to pour over the cabbage rolls. I ended up using just over two cups of that water to almost cover a double layer of rolls. I dumped a couple of scoops of chopped garlic over the top and turned the heat on and let it simmer for an hour. (I never did see where the lemon juice in that recipe was supposed to go…)

While we were waiting for that to cook, I chopped a little cucumber, a little tomato, a few leaves of mint, a radish, and a green onion, mixing them altogether. I put on a sprinkle of parsley, a dash of olive oil, and a good squirt of lemon juice. I let that mix marinate together for about a half hour. Then I shredded some lettuce leaves and scooped the tomato mix and set it on top, pouring the juices over the whole as a salad dressing.

To round out the dinner I decided to make baked fried eggplant. Not necessarily a true Gaza Strip recipe, but it kept with the theme and it was less calories than doing true fried eggplant.

When there was only ten minutes left on the cabbage rolls I toasted some pita in the oven next to the eggplant and set the slices on the plates next to the salad mixture. A scoop of sour cream for my plate, a few cabbage rolls for each, and we were ready for dinner!

The salad was a bright, sharp flavor that cut nicely into the cabbage/meat flavor. The cabbage rolls were flavorful and filling. I would definitely make them again.

Gaza Strip
(recipes borrowed from the cooks at: www.webgaza.net)

Fattoush

  • 2 tomatoes
  • 2 cucumbers
  • 2 spring onions
  • Lettuce
  • 1 Radish
  • Parsley
  • Green mint
  • 1 loaf of pita bread
  • Dressing: Lemon, salt, and olive oil

Fattoush Preparation: Cut the vegetables into small – medium size pieces. The lettuce, parsley and green mint should be cut in small pieces. Cut the pita bread into squares of 1 square cm each and either fry them until golden brown or roast them under the grill. Add the bread to the vegetable mixture. Add lemon, salt, and olive oil to taste.

Malfouf – Stuffed Cabbage

  • Medium Cabbage
  • 1 ½ cups ground lamb
  • 1 medium diced onion
  • 1 cup short grain rice
  • Garlic, you need few whole garlic cloves peeled and some minced.
  • Optional, you may use whole head of garlic with the peel in between the layers
  • 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use.
  • Cooking oil
  • 1 cup Lemon juice
  • 1 cup water or as needed

Preparation:     Wash and drain rice.    Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.    Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.    Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.    Prepare stuffing of meat, rice, salt, pepper and the above spices.    Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.    Press together firmly. Place layer of the saved stems.    Place the whole garlic heads in between the rolled Malfouf.    Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter.    You may serve this dish hot or at room temperature, depends on your personal taste.


Gabon…

Monday, November 12 –

Yes, I know this dinner was made a day later than it should have been, but it was super important for us to be at one of our bestie’s birthday dinners, so it had to happen. Worth it to be able to be there.

This dinner was just BestestFianceEver and I, and it was perfect because of that. Because there were only two of us, I just winged it on the amounts and it turned out perfectly.

Mustard chicken – I took two chicken breasts and browned them in vegetable oil, then set them aside. I threw in half a chopped onion and browned the pieces before adding a quarter cup of dijon mustard and a quarter cup of yellow mustard, juice from one small lemon, and four crushed garlic cloves. Mixed it all up, put the chicken back in, put the lid on, let it cook on medium-low for 10 minutes. Turned the chicken, stirred the mustard sauce, put the lid back on, cooked for 10 more minutes.

For the salad I chopped up a small wedge of onion, a handful of cherry tomatoes, and a third of a cucumber. On top went a squirt of lemon juice, a dash of olive oil, shakes of dried parsley, pepper, and salt, and then a pinch of chopped fresh mint. Mixed that altogether and let it sit until the chicken was done cooking.

With the rice done (just a small amount for the two of us), dinner was served. The chicken was moist and flavorful, the sauce was tangy without being overwhelming, the rice was a perfect starch to put the sauce on, and the salad was a good, bright flavor to cut the mustard. All in all, a win on both recipes. If you want an easy, quick dinner for any night of the week, this is a great one.

Gabon
(recipes borrowed from the cooks at: www.celtnet.org.uk)

Gabon Cucumber Salad

  • 1 large onion, sliced paper thin
  • 2 medium tomatoes
  • 1 cucumber
  • 1 bunch parsley, minced
  • 2 tbsp olive oil
  • juice of 1/2 lemon
  • 1/2 tsp minced mint
  • 1 tbsp ground cumin
  • salt and black pepper to taste

Slice the onion paper thin, cut the tomato into thin slices. Peel the cucumber, slice in half and then cut into long thin slices (about the same length as the tomato). M9x together the onion, tomato cucumber and parsley. Add the olive oil, lemon juice and cumin. Season with salt and pepper and toss.

Gabon Mustard Chicken

  • 8 chicken pieces (legs, thighs, breasts
  • 200ml mustard (Dijon for a milder flavor or a mix of Dijon and English for more of a punch)
  • 1 kg onions, finely chopped
  • 3 garlic cloves, minced
  • Juice from 2 lemons
  • rice to serve

Brown the chicken in a little oil then transfer to a plate and fry the onions in the same oil until translucent. Transfer the onions to a large lidded pot, add the chicken, mustard and lemon juice. Mix together then cover the pot with aluminum foil and then the lid to trap all the steam. Cook on very low heat for about an hour until the chicken is cooked through. Serve on a bed of rice.