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cookbook
STARTERS | SIDES | SOUPS
Finnish Summer Soup
Tabbouleh Salad
Sweet Potato & Soup
Baba Ghannouj
Kingston Rice & Peas
Crispy Sabudana Vada
Sopa Castellana
Coleslaw
MAIN DISHES
Zereshk Polo
Chicken Marbella
Green Mole with Chicken
Tacos al Pastor
Beef Kafta
Aubergine Yogurt
Joojeh Kabab
Fried Rice
Chicken and Dumplings
Irie Curried Chicken
Traditional Pâté Chinois
Chicken Tikka Masala
Gambian Peanut Stew
Pulled BBQ Chicken
SWEET TREATS
Quinoa Chocolate Cupcakes
Banana Bread
Super Simple Brownies
2 ART BY DAHLIA DAS ‘28 ART BY OLIVER MANSAGER ‘33 ART BY CHRISTOPHER BRUMDER ‘35
STARTERS | SIDES | SOUPS
3 ART BY MARCO BIFULCO ‘33
Finnish Summer Soup serves 4
A light and delicate soup for summer. Serve with shaken cucumber salad and buttered rye bread. -Poy(er) Conforte
1 L water
1 swede
1 parsnip
2 carrots
1 cauliflower
1 dl green peas
6 new potatoes
1 tbsp salt
White pepper
2 dl milk
butter
dill for garnish
Non vegetarian option:
1 large salmon filet
Cube the swede, parsnip, carrots and potatoes. Break the cauliflower into florets.
Bring the water to a boil in a large pot. Add all the vegetables and lower the heat to a simmer. Add the salt and white pepper to taste.
Once the vegetables are cooked, but not soft, add the milk and butter. Stir until mixed through.
Serve immediately with fresh dill garnish!
Remove the skin of the salmon and cube into bite size pieces. Add the salmon once the vegetables are cooked but not soft. Garnish as above.
4
Recipe inspired by Liisa Rasimus’ book Under the Midnight Sun
Tabbouleh Salad
-Celine El Hajj Alam
⅓ c extra virgin olive Oil
3 tbsplemon juice
¼ c extra fine bulgur wheat
2 bunches parsley, approximately 2 cups, chopped
1-2 vine-ripe firm tomatoes
2 green onions, both green and white part
¼ c fresh mint leaves
(optional)
Salt pepper
In a large bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until soft and plumped, about 15 minutes.
Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour he bulgur and dressing mixture over. Gently toss to combine.
Serve at room temperature or cold, with lettuce if desired.
5
from My Mama’s Lebanese Recipes | feel good foodie
Recipe
Sweet Potato & Apple Soup
-Rocio Martin Borregon
2 large sweet potatoes, peeled, chopped
2 large tart apples (like Ginger Gold), peeled, chopped
2 tbspextra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 bay leaf
5 cups chicken broth
1 c cream
1 lemon, zested and Juiced
salt and pepper to taste
cinnamon to taste handful of parsley
Preheat oven to 400°F. Place sweet potatoes and apples on a baking sheet lined with foil. Sprinkle with cinnamon and roast for about 30 minutes, or until tender.
Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and bay leaf. Sauté until tender. Remove bay leaf and discard. Pour in chicken broth and add sweet potatoes and apples. Puree in batches using a blender, or use an immersible blender to puree in pot.
Return soup to pot. Add cream, lemon zest, and lemon juice. Taste and season with salt, pepper, and cinnamon. Heat through, but do not boil. Ladle into serving bowls and garnish with parsley.
6
Baba Ghannouj
A Lebanese Eggplant Dip -Joelle Haddad
3 big and round eggplants
2 garlic cloves, pressed (or more depending on taste)
¼ c tahini (sesame paste)
1 lime (or more depending on taste) salt to taste
¼ tsp cumin
Olive oil and chopped parsley for garnish
Wash eggplants, dry well and poke holes into them with a knife. Roast them in the oven for 40 min at 250 degrees Celsius. Make sure you turn the eggplants at minute 20 so that all sides become blistered.
Set aside and let cool down a bit.
Peel the inside of the eggplant off the skin. It goes off easily. Don’t worry about any charred pieces, it gives the dip its smokey flavor.
Mash the eggplants well with a fork until creamy.
Add the garlic, tahini, lime juice, salt and cumin. Mix well. Adjust according to taste.
Garnish with olive oil and parsley.
7
Kingston Rice & Peas serves 4-6
-Amanda Lopez (Family Moleon)
19 oz can kidney beans, without liquid
14 oz can coconut milk
1 c water
1 codillo (ham bone)
2 c vegetable or chicken stock
2 cloves garlic, chopped
1 small onion or 2 stalk scallion
½ stalk of celery
1 tsp thyme
1½ tsp salt, to taste
1 tsp black pepper
2 c long grain rice (arroz vaporizado), rinse and drained
3 cloves, whole 4 pimento balls
Drain the liquid from the can of beans.
Add enough water to the coconut milk to make four cups of liquid.
Add the liquid, beans, garlic, chopped onion and thyme to a large pot. Add salt and pepper and bring to a boil.
Add the rice and boil on High for 2 minutes. Turn the heat to low, and cook covered until all the water is absorbed, about 15-20 minutes.
Fluff the rice with a fork before serving.
8
Crispy Sabudana Vada
-Sarpreet Kaur
1 c sago (tapioca balls)
½ c peanuts
2 potatoes
½ tbsp cumin seeds
2 pinches chilli powder
3 pinches Sendha Namak (rock salt)
½ tbsp lemon juice
¼ tbsp sugar
2 tbsp oil
Optional:
raisins
Soak sago balls for 2-3 hours.
Cook the potatoes and mash them. Roast the peanuts and crush, add cumin seeds.
Mix the sago, potatoes and crushed peanuts into a bowl. Add salt, lemon juice, chilli, powder and sugar to the mix.
In oiled palms form into balls. Once all the mix has been formed into balls add to the hot oil. Cook for 5-7 minutes on each side, flipping, until golden and crispy
Serve with mint chutney
9
Sopa Castellana
“Created by Castilian shepherds, this beloved dish is eaten in one form or another throughout Spain. MAde of the simplest ingredients-stock, bread, garlic, olive oil and egg-it is simple, satisfying and delicious. Releasing the creamy yolk into the broth creates a rich yet homey taste that rests easy in the mouth and belly.” -Simone Ortega -recipe contributed by Celia Crespo de las Heras
½ c olive oil
1½ oz day old bread, cut into 1 ½ in cubes
½ tbsp onion, chopped
3 cloves garlic, peeled
½ tsp spanish paprika
3¼ c chicken stock, boiling hot
1 sprig fresh parsley, chopped 3 eggs
Salt to taste
Preheat your oven to 350 F.
Heat the oil in a skillet over medium heat and add the bread cubes when hot. Fry until golden brown on all sides. Remove the bread from the skillet and drain on paper towels. Remove all but 2 tablespoons of the oil from the skillet and add the onions and cloves of garlic and cook on medium low heat, stirring until the onions are soft and garlic cloves are a bit browned. Remove the garlic from the skillet and discard. Remove the pan from the heat, and add the paprika to the onions; stir well.
Place the fried bread in an ovenproof 2-quart casserole pan that can be used on the stove and pour the onion mixture over the top. Pour in the boiling chicken stock, parsley, season with salt, and stir well. Bring to a boil over high heat and then lower the heat to simmer for 5 minutes.
Transfer the casserole dish to the oven and bake for 7 minutes until a crust forms. Remove it from the oven and crack 3 eggs onto the crust. Return the dish to the oven and bake until the egg whites are just set.
Remove from the oven and serve immediately.
10
Recipe from Simone Ortega from 1080 Recetas de Cocina
Coleslaw
-Courtney Thompson
1 c Hellman’s mayonnaise
½ c apple cider vinegar
¼ c maple syrup
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 small cabbage, sliced thinly
2 carrots shredded or chopped
Mix together all of the dressing ingredients well.
Mix in the carrots and sliced cabbage well and let sit at least a few hours, if not overnight. Enjoy!
11
MAIN DISHES
ART BY LISA STOLIAROVA ‘28
12
Zereshk Polo serves 3
Whenever I feel homesick, I simply make a tangy sweet Zereshk Polo to lift me up J My Spanish family loves it too! Zereshk Polo is a flavorful rice dish from Iran, with tiny jewel like barberries (Zereshk), pistachios and almonds served with super tasty chicken.
The main flavor of this dish is saffron, a nutrient-dense health promoting food. Iran is the motherland of saffron and produces more than 90% of the world’s saffron each year. Iranian saffron has a deeper red color and tingling aroma. Saffron has been a vital part of Persian cuisine.
-Mahsa Gharebaghi
For the Rice:
350g Aromatic Basmati
4 tbsp Extra Virgin Olive
Oil
1.5 L water
1 tbsp salt
1/6 tsp Iranian Saffron
150ml water for drained rice
For the chicken:
3 bone-in Chicken thighs
3 Shallots, finely chopped
3 tbsp Extra Virgin Olive
Oil
Salt & Black Pepper
200ml white wine*
For the Barberries Sauce
3 tbsp barberries
1/6 tsp Iranian Saffron
3 tbsp brown sugar
1 tbsp Extra Virgin Olive
Oil
Garnish:
2 tbsp slivered pistachios and almonds
Rice:
Bring 1.5 litre of water to boil, add salt and pre-rinsed rice. Cook at high heat for 6 minutes. Drain the rice immediately and pour 2 cups of cold water to stop the cooking process. Set aside the semi cooked rice.
Heat the oil and once hot add the saffron and the semi cooked rice (do not stir!), pour 150ml of water over the rice. Wrap the lid with a clean cloth and cover. Cook for 30 minutes at medium heat to get a nice “Tahdig” crisp rice at the bottom of the pot.
Chicken:
Heat the oil in a pan, add the shallots and seasoned chicken thighs and cook over a high heat for 2 minutes. Then add the white wine and lower the heat and cover until the chicken is cooked through, 25-30 minutes.
Sauce:
Add the oil and barberries to a small pan and cook at low heat for 2 minutes. Add the sugar and pour 100ml of water, saffron mix and bring to boil. Cook for further 4 minutes om low.
To Serve & Garnish:
Place a serving platter on top of the rice pan, carefully and swiftly invert the rice onto the platter.
Decorate your rice with barberries and garnish with pistachios and almonds. Arrange the chicken pieces around the rice and serve at once
13
Zereshk Polo continued
Whenever I feel homesick, I simply make a tangy sweet Zereshk Polo to lift me up J My Spanish family loves it too! Zereshk Polo is a flavorful rice dish from Iran, with tiny jewel like barberries (Zereshk), pistachios and almonds served with super tasty chicken.
The main flavor of this dish is saffron, a nutrient-dense health promoting food. Iran is the motherland of saffron and produces more than 90% of the world’s saffron each year. Iranian saffron has a deeper red color and tingling aroma. Saffron has been a vital part of Persian cuisine.
-Mahsa Gharebaghi
Tips:
Buy high quality authentic Iranian saffron, trust me it will make all the difference! Make sure to ground your saffron for maximum flavor.
Quality of basmati rice is also very important for this dish
Rinse rice with cold water, gently swirl, and pour off the starchy water 3 to 4 times until the water runs nearly clear.
Use a non-stick pot to cook the rice, and wrap the pot lid with a clean cloth while the rice is cooking.
Rice should be at 5.5 heat for 30 minutes (please don’t burn or overcook the rice!). Rice cooking time depends on your location, if next to the sea it takes half the time to cook!!
Don’t open the rice pot lid to check! Leave it to cook for a nice crispy “Tahdig” (crisp rice taken from the bottom of the pot) Rice cooked in boiled and drained method tends to be more fluffy and less caloric.
Organic Barberries can be ordered in Amazon. Do not fry the barberries for more than 2 minutes before adding the sugar and water-saffron mix (otherwise the sauce will become too sour)
14
Chicken Marbella serves 6-8
A super easy recipe for a Mediterranean tagine!
-Faraday de la Camara
For marinating:
½ c olive oil
½ c red wine vinegar
1 c prunes, pitted
½ c Spanish green Olives, pitted
½ c capers, with a bit of juice
6 bay leaves
6 garlic cloves, smashed
½ c fresh oregano, chopped, or ¼ cup dried oregano
2 tsp salt
¼ tsp freshly ground pepper
1 ¼ k boneless chicken breast cut up into bite sized pieces. F
or later:
1c white wine
1c brown sugar
Put all of the marinating ingredients in a mixing bowl (if it has a cover, even better) and marinate in the fridge overnight or at least for 3 hours:
Pour the marinated mixture into an oven baking dish large enough to be able to add the rest of the ingredients.
Pour 1 cup dry white wine on top of the marinated mixture. (Add a little more if you want!)
Sprinkle 1 cup of brown sugar on top.
Put into a preheated oven at 180 degrees and cook for 30 minutes. Test a piece of chicken to see if it is sufficiently done. If not, put in the oven for another 5 to 10 minutes.
Make your couscous according to the package’s directions (equal portions of couscous semola and boiling water with a tsp of salt).
Have guests put some couscous on their plate and spoon the chicken marbella on top.
15
Recipe inspired by the Silver Palate Cookbook
Green Mole with Chicken
-Uma Lambertini Fajer
For cooking the chicken:
Enough hot water to cover the chicken
2 k chicken breast leg and thigh, skinless
½ onion
½ head of garlic
¼ bunch of cilantro salt
500 g green tomato, cut into quarters
For the mole:
4 c chicken broth
2 ½ c spinach, leaves only
3 romaine lettuce leaves, chopped
4 radish leaves
2 garlic cloves, peeled
½ onions
3 epazote branches, leaves only ¼ bunch cilantro, leaves only
3 serrano peppers, tails removed
¾ c almonds, slivered, toasted
¾ c peanuts, peeled, unsalted, toasted
1 ½ c pumpkin seeds, peeled, toasted
3 tbspsesame seeds, toasted white
1 tsp allspice
3 cloves
1 ½ tsp cumin
2 tbsplard salt
Cook the chicken in a pot of hot water over medium heat with the onion, garlic, cilantro and a little salt for 40 minutes, or until cooked. Remember to remove all the impurities that the broth usually throws out with the help of a slotted spoon.
Once the chicken is cooked, remove from the broth and set aside. Blend the green tomato together with the previously strained chicken broth, spinach, romaine lettuce, radish leaves, garlic, onion, epazote, cilantro, serrano pepper, toasted almonds, roasted peanuts, toasted pumpkin seeds, toasted sesame seeds, allspice, cloves and cumin until completely integrated. You should get a smooth mixture and remember that in order to perfectly blend all the ingredients, you can do it in two or more parts. Set aside.
Heat the lard in a saucepan and add the smoothie. Cook over low heat for 30 minutes, stirring gently and constantly to prevent sticking. When the fat starts to rise, it means the green mole is ready. Serve the chicken, drizzle with the green mole and garnish with the pumpkin seed and toasted sesame seeds. If you wish, you can accompany it with red rice.
Decorate the mole with pumpkin and sesame seeds.
16
Tacos al Pastor
Mexican style pork tacos!
-Denisse Chávez
4 lb Pork Shoulder cut into thin slices
3 Dried chile guajillo
1 Dried chile ancho
1 tbsp achiote pasta
4 cloves of garlic
1 c pineapple juice
1 Tbsp oregano
1 tbspcumin
1 tbspsalt
1 tbsp pepper
1⁄2 tbsp brown sugar
3⁄4 c cider vinegar
For Serving:
10 corn tortillas white onion, chopped
1 c fresh coriander, chopped
1 pineapple sliced into 1-inch Rounds
Limes cut into wedges
Slice the pork shoulder into about 1-centimeter (1⁄4 in) slices, then transfer to a large dish or bowl.
Place the chilies in a medium bowl with boiling water, when they are soft remove the water and leave only the chilies.
Add to the bowl the achiote paste, garlic, oregano, cumin, salt, pepper, vinegar, and pineapple juice, brown sugar, mashing or liquefy until smooth with no lumps.
Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 1 day.
Preheat the oven at 350°F
Place a slices of pineapple on a tray to bake. Remove the pork from the fridge and place the meat on the tray layering one after the other. Put a last slice of pineapple at the end. Bake for about 11⁄2 hours until the pork is well cooked and deep red. Then carve off thin slices of pork and roasted pineapple.
To serve, place some pork on the tortillas, followed by a few pieces of pineapple, chopped onion and a pinch of cilantro. Place lime wedges on the side.
17
An original by Denisse Chávez
Beef Kafta
-Celine El Hajj Alam
¼ c parsley
1 yellow onion, small, quartered
1 pd ground beef
2 tsp 7 spice
½ tsp cumin
½ tsp cinnamon
½ tsp coriander
½ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper, to taste
Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
The same food processor bowl, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
Return the parsley back to the bowl with the onions, Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until the ingredients are well combined and form a pasty meat mixture.
Transfer the mixture from the food processor to a large bowl and form the Kafta into oblong shapes about 1 inch in thickness. You can form them on a wooden skewer or without.
Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the Kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
Serve hot off the grill with your choice of side.
18
Recipes | feel good foodie
Recipe
from My Mama’s Lebanese
Aubergine Yogurt
The original recipe is Yotam Ottolengui’s. We have slightly modified it at home. It’s a great recipe for quick and easy dinners. Enjoy!
-Misun Yun
3 medium size
aubergines
5 tbsp olive oil
½ garlic clove, peeled 200 g yogurt, preferably Greek yogurt
½ pomegranate
15 g fresh herbs of your choice (flat-leaf parsley, mint)
salt
black pepper
Preheat the oven to 230 C. Line a baking tray with baking parchment.
Clean and cut the aubergines (no need to peel) in 3cm slices. Arrange the aubergine slices on the baking parchment. Add the olive oil and a little seasoning on both sides.
Roast in the middle of the oven until golden on top and completely soft in the middle, (depends on the aubergine but check in between 25-40 minutes) Leave to cool completely.
Meanwhile, crush the garlic to a paste with a little salt. Mix with the yogurt. Set aside.
Transfer the aubergine slices to the serving tray. Top with yogurt followed pomegranate seeds and fresh herbs. Drizzle some olive oil on top. You can also add any toasted nuts if you like.
19
Joojeh
Kabab serves 4
Joojeh Kabab is a classic Iranian dish. Flavors imparted by saffron and lemon! -recipe provided by Suedy Alfaro
2lb boneless chicken breast cut into 1.5in cubes
1 c Greek yogurt
1 large onion, thinly sliced
⅓ c olive oil, extra virgin
1 lemon, juice of ¼ c bloomed saffron
1 tsp salt
In a large bowl mix the yogurt, sliced onion, oil, lemon juice, saffron and salt. Place the chicken in the marinade and stir well so that all the pieces of chicken are covered in the marinade. Cover the bowl, refrigerate and allow the chicken to marinate for minimum 3 hours, and up to 24 hours.
Once you’re ready to cook, place the bowl in room temperature for 15 minutes. Preheat the grill to medium high. Thread the chicken pieces onto skewers and place them on a baking sheet.
Once the grill is hot, grill the chicken kabobs for 5 minutes on each side until golden and fully cooked.
Stove top instructions: Heat 2 tbsp of olive oil in a large pan over medium high heat. Let them cook on one side before before turning them to cook on the other side, about 3-4 minutes on each side. Do not crowd the pan and don’t stir the chicken too much. Repeat with the remaining marinated chicken.
Oven instructions: Preheat the oven to 400 degrees F. thread the marinated chicken onto skewers and place them on a baking sheet lined with aluminum foil. Cook the chicken in the oven for about 20-25 minutes until the chicken is fully cooked. Turn the broiler on and broil the kebabs until they’re golden brown.
Traditionally the dish is not spicy, but can be made so by adding ½ tsp of cayenne pepper to the marinade.
Recipe by Shadi Hasanzade Nemati from Unicorns in the Kitchen
20
Fried Rice serves 8
Giving new life to you leftover rice -recipe provided by Xiaohui (Lucy) Wu
⅔ c baby carrots, chopped
½ c frozen green peas
2 tbsp vegetable oil
1 clove garlic, minced
2 large eggs
3 c leftover cooked and chilled white rice
1 tbspsoy sauce, or more to taste
2 tsp sesame oil, or to taste
Assemble ingredients.
Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Serve hot and enjoy!
Recipe by Jo Strander at allrecipes.com
21
Chicken and Dumplings serves 8
This is one of our family’s favorite recipes and probably my kid’s most requested meal. It’s a classic comfort food dish popular in many southern states in the United States and is perfect for a cold rainy day or when you need to whip up a big pot of food for a lot of people. If you’re pressed for time, grab a rotisserie chicken on your way through the supermarket to make this dish even quicker!
-Jenny Penk
2 tbspbutter
2 tbspolive oil
½ c all-purpose flour
1 whole chicken, cut into pieces
salt and pepper
½ c carrots, finely diced
½ c celery, finely diced
1 onion, finely diced
½ tsp ground thyme
¼ tsp turmeric
6 c low-sodium chicken broth
1/2 c apple cider (or unfiltered Apple juice)
½ c cream (Nata Cocinar)
For the dumplings:
1 ½ c all-purpose flour
½ c yellow cornmeal
1 tbspbaking powder, heaping
1 tsp kosher salt
1 ½ c half & half (Nata cocinar)
2 tbsp. minced fresh parsley (optional) salt as needed
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Recipe by Ree Drummond from thepioneerwoman.com
22
Irie Curried Chicken
-Amanda Lopez (Family Moleon)
2 ½ lbs chicken pieces
2 ½ tbsp curry mix (garam masala, cumin, curry powder, coriander powder)
1 ½ tsp salt
½ tsp black pepper
5 pimento berries
3 cloves garlic
1 onion
3 sprigs thyme
2 large carrots
1 sweet pepper
2 potatoes
1 ½ tsp grated ginger
1 habanero pepper
2 stalks scallion
3 tbspolive or coconut oil
2 bay leaves
Chicken stock to cover
Optional:
Cilantro stems
green peas
Divide the curry powder mix (⅓ and ⅔ ).
Season the chicken a ⅓ of the curry powder mix and pepper and set aside for 2 hours minimum.
Chop the veggies into small cubes. Finely chop the onions, garlic, and grated ginger.
Brown the chicken in oil, not to cook inside, but to brown nicely. Remove the chicken from the pan and add a tablespoon more of oil if needed. Fry quickly the remaining curry powder. Then add onions, garlic and sweet pepper, and all the other spices, herbs and veggies.
Return all the chicken to the same pan. Add stock to cover the chicken. On the top add an entire habanero pepper without cutting or piercing.
Put on medium heat for 20 minutes, reduce the heat to low and simmer for another 20 minutes.
23
Traditional Pâté Chinois
“Pâté chinois is a French Canadian dish similar to the English shepherd’s pie or French hachis Parmentier. It is a traditional recipe in Cuisine of Quebec|Québécois Cuisine” -ricardocuisine.com
-recipe provided by Helena Houle
680 g Russet or Yukon Gold potatoes, peeled and cubed (4 cups)
55 g butter (¼ cup)
125 ml milk (½ cup)
450 g lean or semi-lean ground beef (1 lb)
1 onion, finely chopped
1 540 ml can creamed
Corn (19 oz)
sweet paprika, to taste
dried parsley, to taste
Recipe by ricardocuisine.com
Place the potatoes in a saucepan. Cover with cold water. Salt. Bring to the boil and simmer for 25 minutes or until the potatoes are very tender. Drain. Return to the pan.
Using a potato masher, roughly mash the potatoes with 30 ml (2 tbsp.) of the butter. Using an electric mixer, puree the mixture with the milk. Salt and pepper. To book.
Place the grill at the center of the oven. Preheat the oven to 190°C (375°F).
Meanwhile, in a large skillet over medium-high heat, brown the onion in the remaining butter. Add the meat and cook, breaking it up with a wooden spoon, until it is browned. Salt and pepper.
Lightly press the meat into the bottom of a 20 cm (8 in) square baking dish. Spread the corn then the mashed potatoes. Sprinkle with paprika and parsley.
Bake for 30 minutes. Finish cooking under the grill ( broil ), if desired. Let stand 10 minutes before serving.
24
Chicken Tikka Masala
-Sarpreet Kaur
600 g chicken breast
1 c chopped onions
1 tbspgarlic/ginger paste
tomato puree
⅓ c yoghurt
1 tsp chilli powder
½ tsp garam masala
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
drizzle of oil
Add a little oil to a pan and fry the chicken, browning all sides. Remove the chicken and set aside.
Add some oil into the pan the onions, saute until caramelized. Add the ginger/garlic paste, and tomato puree, and yoghurt.
Reduce to low heat and cook for 5 minutes. Add the cumin, garam masala, turmeric, coriander and salt to taste.
Add the chilli powder and chicken, simmer for a little longer until flavors blend.
25
Gambian Peanut Stew serves 4
Gambia is one of the top producers of groundnuts, aka peanuts, and it’s their largest export item, most going to the Netherlands. This recipe is heart warming and rich. Enjoy!
-Poy(er) Conforte
2 lbs chicken breast, Cubed
Oil for sauteing
1 onion, cubed
5 cm piece of ginger, peeled, grated 6 cloves garlic, minced
1 large sweet potato, cubed
1 c crushed tomatoes
4 c mild broth, chicken or vegetable
⅓ c peanut butter
1 tsp coriander powder
1 tsp cumin powder
½ tsp cayenne pepper
½ tsp salt
¼ c chopped cilantro stems
¼ c chopped cilantro tops
Vegetarian option, substitute chicken with 2 cups of other vegetables:
1 c cauliflower florets
1 c carrots
1 c green peas
Heat some oil in a large pan over medium-high heat. Salt the chicken breast and place in the pan to just brown the outside, not cook through. Remove the chicken and set aside. Reduce the heat under the pan to medium-low.
In the same pan, add some more oil and the cubed onions. Saute until fragrant and add the grated ginger and garlic. Saute for couple more minutes. Add the sweet potatoes (and any other cubed vegetables for a vegetarian version), stirring to combine ingredients.
Add the chicken and all the spices, stirring to coat the chicken and vegetables. Now add the broth, crushed tomatoes, chopped cilantro stems and peanut butter. Stir the stew until well combined. Simmer until the vegetables are tender and the chicken is cooked through.
Garnish with the chopped cilantro tops and crushed peanuts. Serve over long grain rice.
Options: A large handful of coarsely chopped spinach can be added in the end and simmered just until slightly wilted. Chopped kale also works, but should be added in with the broth as it needs more time to soften.
Chopped peanuts also make a nice garnish and add another texture. In a pinch chunky peanut butter can do the same.
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Pulled BBQ Chicken
-Courtney Thompson
1 kg skinless boneless chicken thighs
1 red onion, sliced
2 cloves garlic, chopped
½ tbsp paprika
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp salt
½ tsp black pepper
½ c BBQ sauce (your favorite brand)
Place all ingredients in a large crock pot. Stir well and cook on high 4-5 hours or on low 6-7 hours. Stir thoroughly a few times while cooking. When the chicken begins to fall apart, take two forks and pull apart the chicken. Add a little bit more BBQ sauce to taste and enjoy!
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SWEET TREATS
ART BY ISABELLA JOHANSEN
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Quinoa Chocolate Cupcakes
-Irene Segstro
2 eggs, room temp.
¼ c vegetable oil
1 c cooked quinoa
1 tsp pure vanilla extract
⅔ c granulated sugar
Or maple syrup
Or honey
½ c cocoa powder, unsweetened
¾ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a blender or food processor, place the eggs, oil, soaked and drained quinoa, sugar or preferred sweetener and vanilla, and blend or process until smooth. The mixture should become lighter in color. You will still see flecks of the quinoa, but process until it’s as smooth as possible.
In a large bowl, whisk together the cocoa, baking powder, baking soda, and salt. Add the eggs and oil mixture, and mix until well-combined. The mixture will be thick.
Divide the batter among the prepared muffin tray. Place in the center of the preheated oven and bake until the cupcakes are set in the center and spring back when pressed very gently in the center (about 19 minutes).
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Recipe inspired by glutenfreeonashoestring.com
Banana Bread
-Victoria Andrews
½ c butter
1 c sugar
2 eggs, fork beaten
2 c flour
1 tsp salt
1 tsp soda
2-3 very ripe bananas
½ c chopped nuts (optional)
Preheat your oven to 350°F. Grease or line a standard loaf pan (spray with Pam).
Do all mixing by hand.
Cream together the butter and sugar. Add the eggs, which have been beaten before adding.
Combine dry ingredients and mix from above. Next add the mashed, very ripe bananas. The chopped nuts are optional.
Bake for 1 hour. Test with a toothpick in the center of the loaf to make sure the bread is done. The toothpick should come out clean.
If using a bundt pan (spray with Pam), double the recipe and bake for one hour, testing with the toothpick as directed above.
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Super Simple Brownies
-Katrina Bruening
250g butter, melted
2 c sugar
1 ⅓ c flour
4 eggs
2 tsp vanilla
½ c cocoa
300g dark chocolate chopped into chunks (or chocolate chips)
Mix all ingredients together in a large bowl until smooth. Pour into a well-greased 9x13in/22x35cm (or similar) pan.
Bake at 185C for 25-30 minutes until done, but just barely. Cool in pan and then cut into squares.
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