This year, our global studies class was invited to participate in a world cuisine project that yielded incredible results. Not only were we all blown away by how many cultures were represented (over 20), but we were astounded by the diverse ethnic backgrounds contained within our own class. Your teenager played a vital role in this project by cooking a dish, researching their country, and giving a speech highlighting their chosen culture. Thank you for any contributions you made to the success of this program. This digital cookbook is a gift from our Period 5 and Period 6 Global Studies class. Please enjoy your culinary trek through world cuisine and always remember we are members of one body in Christ Jesus our Lord. Amen! In Christ –
Mr. Prior Global Studies Teacher bkprior@ourgca.com
AMERICA Pumpkin Pecan Loaves By Deb Skyler - Guest Contributor - Parent Bread Ingredients:
Caramel Glaze Ingredients:
3 1/3 Cups of All-Purpose Flour 3 Cups Sugar 2 Teaspoons Baking Soda 1 ½ Teaspoons Salt 1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Nutmeg 1 Can (15 Ounces) Solid-Pack Pumpkin 1 Cup Vegetable Oil 4 Eggs, Lightly Beaten 2/3 Cup of Water 1/2 Cup of Chopped Pecans
¼ Cup Butter or Margarine ¼ Cup Sugar ¼ Cup of Packed Brown Sugar ¼ Cup of Whipping Cream 2/3 Cup of Confectioners’ Sugar 1 Teaspoon Vanilla Extract Makes 2 Loaves Source: TasteofHome.com, 2013
Directions: 1. 2. 3. 4. 5. 6. 7. 8.
In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs, and water; mix well. Stir in dry ingredients just until combined; fold in the pecans. Spoon into two greased 9 in. x 5 in. x 3 in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For Glaze: Combine butter, sugars, and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in confectioners’ sugar and vanilla until smooth. Let sit approx. 20-30 minutes to thicken before drizzling. 9. Drizzle over cooled loaves.
BRAZIL Coxinha - Brazilian Chicken Croquettes By Talliah Mitchell Ingredients: 1.5 Pounds Chicken Breasts (About 4 Halves) 4-5 Cups of Chicken Broth 1 8-Ounce Package of Cream Cheese, Softened 1 Carrot 2-3 Cups of Flour 2 Onions 2 Eggs 2 Bay Leaves 2-3 Cups of Very Finely Grated Bread Crumbs 2 Tablespoons Butter Vegetable Oil for Frying 2 Cloves Garlic Salt and Pepper to Taste Juice of 1 Lime
Directions:
1. Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by at least 1/2" of liquid. 2. Add the carrot and one of the onions (peeled and halved) as well as the bay leaves. 3. Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It's necessary to cut into the chicken to tell when it is done. If some of the breasts cook more quickly, you can 4. Set chicken aside to cool, and strain the broth. Reserve broth. remove them earlier. 5. Shred the chicken into very small pieces. I use a food processor fitted with the plastic blade for this step, but you can also use your fingers. 6. Stir the softened cream cheese and lime juice into the shredded chicken. 7. Finely chop the second onion and the garlic. SautĂŠ the onion and garlic in 2 tablespoons of butter until golden and soft. 8. Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed. 9. Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour). 10. Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour. 11. At this point, you can chill the chicken mixture and the dough for several hours or overnight. 12. To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling. 13. Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling. 14. Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. 15. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. 16. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown.
CANADA Nanaimo Bars By Tori Weiland Ingredients:
For Bottom Layer:
For Middle Layer:
For Top Layer:
½ Cup of Butter ¼ Cup of Sugar 1/3 Cup of Unsweetened Cocoa 1 Egg 1 Teaspoon of Vanilla 2 Cups of Crushed Graham Crackers 1 Cup of Shredded Coconut ½ Cup of Chopped Walnuts
¼ Cup of Butter 2 Cups of Confectioners’ Sugar 2 Tablespoons of Vanilla Custard Powder (Instant Vanilla Pudding Powder may be substituted) 3 Tablespoons of Milk
4 Ounces of Semi-Sweet Chocolate 1 Tablespoon of Butter
Directions: 1. Make the bottom layer: Start by greasing a 9-inch square cake pan. 2. Combine ½ cup of butter, sugar, cocoa, egg, and vanilla in a heavy sauce pan. Cook over low heat, stirring constantly, until the mixture thickens. 3. Add graham cracker crumbs, coconut, and chopped walnuts, stirring to combine. Press the mixture into the greased pan. 4. Make the middle layer: Beat together ¼ cup of butter, confectioners’ sugar, vanillas custard or pudding powder, and milk until the mixture is creamy. 5. Spread over graham cracker base in a cake pan. Refrigerate bars until firm, at least for 1 hour. 6. Make the top layer: Melt semi-sweet chocolate and 1 tablespoon of butter. Drizzle over chilled bars. Return to refrigerator to chill until firm (at least 1 hour). 7. Cut into squares and serve.
CANADA Maple Cookies By Rachel Robinson Ingredients: 1/3 Cup and 1 Tablespoon and 1 Teaspoon Butter, Softened 1/3 Cup and 1 Tablespoon and 1 Teaspoon Packed Brown Sugar 3/8 Egg 1/3 Cup and 1 Tablespoon and 1 Teaspoon Real Maple Syrup 1/2 Teaspoon Vanilla Extract 3/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 1-2/3 Cups All-Purpose Flour 2 Tablespoons and 3/4 Teaspoon Granulated Sugar for Decoration Directions:
1. Preheat oven to 350 degrees. 2. Grease cookie sheets. 3. In a large bowl, cream the butter and brown sugar. 4. Add the egg, syrup and vanilla. Mix until well blended. 5. Sift together the flour, salt and baking soda. Stir into mixture until well blended. 6. Shape into 1 inch balls and roll in sugar. 7. Place on cookie sheets about 2 inches apart and flatten slightly. 8. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack. Makes 25 cookies
Source: AllRecipes.com, 2013
CHINA Sesame Chicken By Aaron Mertz Main Ingredients:
Marinade Ingredients:
Sauce Ingredients:
3 Whole Boneless Chicken Breasts 2 Tablespoons Toasted Sesame Seeds 3 1/2 - 4 Cups Peanut Oil for Deep-Frying
2 Tablespoons Light Soy Sauce 1 Tablespoon Cooking Wine or Dry Sherry A Few Drops of Sesame Oil 2 Tablespoons Flour 2 Tablespoons Cornstarch 2 Tablespoons Water 1/4 Teaspoon Baking Powder 1/4 Teaspoon Baking Soda 1 Teaspoon Vegetable Oil
1/2 Cup Water 1 Cup Chicken Broth 1/8 Cup Vinegar 1/4 Cup Cornstarch 1 Cup Sugar 2 Tablespoon Dark Soy Sauce 2 Tablespoon Sesame Oil 1 Teaspoon Chili Paste 1 Clove Garlic (Minced)
Directions: 1. Toast the sesame seeds and set aside. 2. Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. 3. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. 4. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. 5. Just before you are finished deep-frying, bring the sauce back up to a boil. 6. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice. Serves: 4 to 6 Source: ChineseFood.About.com, 2013
COLOMBIA Baked Plantains By Dezjuan McDougald Ingredients: Variety Amount of Plantains, Skins on and Uniform in Size Olive Oil Salt to Taste Directions: 1. Preheat oven to 400 degrees 2. Without peeling or cutting the plantain in half, cut a slit lengthwise down the plantain 3. Repeat until all are completed 4. Wrap the plantains in tinfoil 5. Bake for 30 to 40 minutes. The plantain should be soft, but not mushy 6. Let the plantain cool slightly and then peel off the skin 7. Arrange the cooked plantains on a serving platter 8. Drizzle with olive oil and sprinkle with salt 9. Serve
Source: AllRecipes.com, 2013
ENGLAND White Chocolate-Macadamia Nut Cookies By Gaius Boateng Ingredients: 3/4 Cup Firmly Packed Brown Sugar ½ Cup Sugar ½ Cup Margarine or Butter, Softened ½ Cup Shortening 2 Teaspoons Vanilla 1 Egg 1 3/4 Cups All-Purpose Flour 1 Teaspoon Baking Soda ½ Teaspoon Salt 1 1/3 Cups White Vanilla Chips 1 (3 1/2-Oz.) Jar Macadamia Nuts, Coarsely Chopped Directions: 1. Heat oven to 375°F. 2. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. 3. Add vanilla and egg; blend well. 4. Stir in flour, baking soda and salt; mix well. 5. Stir in vanilla chips and macadamia nuts. 6. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. 7. Bake at 375°F. for 8 to 10 minutes or until light golden brown. 8. Cool 1 minute; remove from cookie sheets. Serving Size: 48 Cookies
FRANCE Croissants
1. Mix Flour, cold milk, hot water, yeast, sugar, salt and lots of butter! 2. In a large mixer bowl fitted with the paddle attachment, combine the remaining sugar, salt, melted butter, milk and the yeast mixture. Mix on medium speed until combined. 3. Start by activating the yeast. Combine the warm water with the sugar and Ingredients: yeast. Let sit for 10 minutes until foamy. It should smell bread-like. 4. Gradually add the flour 1/2 cup at a time and mix just until the dough comes 3 ½ Cups All-Purpose Flour together in a sticky ball. I ended up using all five cups, but you may need less. 1 Tablespoon of Milk 5. On a lightly floured surface, roll out the dough into a rectangle about 1/2 1 Cup Hot Water inch thick. Transfer to a large baking sheet and cover with plastic wrap. Place in 1 Teaspoon Active Dry Yeast the fridge until chilled, about 40 minutes. Sugar 6. Place all four sticks of butter together in a gallon size ziplock bag. Using a 1 Teaspoon Salt 1 3/4 Cups Cold Unsalted Butter (3 1/2 Sticks or 14 Oz) rolling-pin, beat the butter on a work surface to flatten it. Continue to gently beat the butter with the rolling-pin and shape the butter into a 6-by-8-inch 1/4 Cup of Milk rectangle 1/2 Tablespoon of Melted Butter 7. Place the butter back in the fridge and grab the dough (after 40 minutes or 1 Egg so of chilling in the fridge). Now it is time to laminate the dough, which just means fold the dough with the butter to create layers. On a lightly floured work surface, roll out the dough into a 16-by-10-inch rectangle. 8. With a short side facing you, place the butter in the middle of the dough. Fold the ends up like a letter. Fold over the upper half to cover the butter and press the edges together to seal. Then fold over the remaining lower half and press the edges together to seal. 9. Fold the dough like a letter then, pull the dough into a rectangle shape. 10. Refrigerate the dough for at least 4 hours or overnight 11. Divide the dough in half and place one half in the fridge while working with the other half. 12. Roll out one half of the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. 13. Cut a small vertical slit right into the middle of the straight end, and using both hands, roll croissant up pushing the sides out to either side. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 1-2 hours. The croissants will not double in size like other yeast dough do. 14. After one hour, position a rack in the middle of the oven and preheat to 425 degrees. 15. Lightly brush the tops of the pastries with the egg mixture. Bake the pastries, 1 sheet at a time, until golden brown, 15-18 minutes. Transfer to a wire rack and let cool on the pan. DEVOUR
By Kamri Glenn
FRANCE Tuile (French Cookie) By Lily Hochstetler Ingredients: 1/3 Cup of Flour ½ Cup plus 2 Tablespoons Granulated Sugar 1 Pinch of Salt 3 Large Egg Whites 2 ½ Tablespoons of Melted Unsalted Butter Melted Unsalted Butter to Grease Pans
Tuiles are best served within two days as they lose their crispness due to being exposed to moisture in the air. Tuiles are nice served with ice cream, sorbet, or mousse. If you prefer to make a dish from your tuiles, you may drape them over an inverted glass. The dishes, although not traditional, are delicious filled with berries and fresh whipped cream or with mousse.
Directions:
Bon Appetite!
1. Sift dry ingredients in a mixing bowl. 2. Whisk in the egg whites and melted butter. 3. Let batter rest for 1 ½ hours before using. 4. Preheat oven to 350 degrees Fahrenheit. 5. Brush melted butter onto cookie sheet with a pastry brush. 6. Drop 1 tablespoon of batter onto cookie sheet for each tuile. 7. Spread batter out into a round three inch circle making sure it is the same thickness throughout. 8. You can wet your fingers in water or milk to help the spreading. 9. Tuiles should be at least 2 inches apart with only four per cookie sheet. 10. Bake for 8 to 10 minutes until golden in color. 11. Remove from the oven and briefly cool for 30 seconds to 1 minute. 12. Place tuile over rolling pin or laid down glass and gently press to get curved shape. 13. If tuile becomes too hard to shape, you can return them to the oven for a minute to soften. 14. Repeat until all batter is used. This recipe makes approximately 15 tuiles.
GERMANY Potato Pancakes By Andrew Brewer Ingredients: 1 Large Baking Potato, like Russets (about 8 Ounces) ½ Medium Onion (about 4 Ounces) 1 Egg 1 Tablespoon of Chopped Parsley 1 Tablespoon of Flour 1 Tablespoon of Dry Bread Crumbs ¼ Teaspoon Dry Thyme Juice from 1 Lemon Salt and Pepper Oil for Frying Pan 1/3 Cup of Applesauce, for Garnish Directions: 1. Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. 2. Using your hands, squeeze out the excess liquid and place the dry potato and onion mixture in a bowl. 3. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice, and seasonings. Mix well. 4. Heat ½ cup of oil in a heavy skillet. Add ½ cup mounds of potato mixture to the hot oil, and flatten down to a ¾ inch pancake. 5. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. 6. Serve with applesauce. Make 4 to 6 pancakes. Source: Chef Emeril Lagasse for The Food Network (1996), www.FoodNetwork.com
GREECE Baklava By Skyler Murphy Baklava Ingredients:
Syrup Ingredients:
1 Pound Walnuts or Pecans, Finely chopped 1/3 Cup of Sugar 1 Teaspoon Ground Cinnamon ½ Teaspoon Ground Cloves ½ Teaspoon Nutmeg 1 Pound Phyllo 1 Pound Butter, Clarified, Melted, and Warm Syrup (Recipe below)
3 Cups of Sugar 2 Cups of Water 1 Stick of Cinnamon Juice of ½ Lemon 2 to 3 Tablespoons of Honey (Optional)
Baklava Directions:
Syrup Directions:
1. Combine nuts, sugar, and spices. 2. Trim phyllo to pan size. 3. Place 6 phyllo sheets in a buttered 13x9 inch baking pan, brushing each sheet generously with butter. 4. Sprinkle a thin layer of nut mixture evenly over phyllo. 5. Cover with 4 buttered phyllo sheets. 6. Continue alternating phyllo, butter, and nut mixture until all nuts are used. 7. Top with 8 buttered phyllo sheets. 8. Cut into diamonds or squares. 9. Pour syrup (see recipe below) over top 10. Serve
1. Combine sugar, water, cinnamon stick, and lemon juice. 2. Gently boil for 20 minutes or until candy thermometer reaches 230 degrees. 3. Remove from heat; if desired, stir in honey.
Recipe from: The Grecian Plate Cookbook by The Hellenic Ladies Society (1984)
INDIA Chicken Makhani (Indian Butter Chicken) By Katie Downing Ingredients: 1 Tablespoon Peanut Oil 1 Shallot, Finely Chopped 1/4 White Onion, Chopped 2 Tablespoons Butter 2 Teaspoons Lemon Juice 1 Tablespoon Ginger Garlic Paste 1 Teaspoon Garam Masala 1 Teaspoon Chili Powder 1 Teaspoon Ground Cumin 1 Bay Leaf 1/4 Cup Plain Yogurt 1 Cup Half-and-Half
1 Cup Tomato Puree 1/4 Teaspoon Cayenne Pepper, or to taste 1 Pinch Salt 1 Pinch Black Pepper 1 Tablespoon Peanut Oil 1 Pound Boneless, Skinless Chicken Thighs, cut into bite-size pieces 1 Teaspoon Garam Masala 1 Pinch Cayenne Pepper 1 Tablespoon Cornstarch 1/4 Cup Water
Directions:
Source: www.AllRecipes.com, 2013
1. Heat 1 tablespoon oil in a large saucepan over medium high heat. 2. SautĂŠ shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. 3. Cook, stirring, for 1 minute. 4. Add tomato sauce, and cook for 2 minutes, stirring frequently. 5. Stir in half-and-half and yogurt. 6. Reduce heat to low, and simmer for 10 minutes, stirring frequently. 7. Season with salt pepper. Remove from heat and set aside. 8. Heat 1 tablespoon oil in a large heavy skillet over medium heat.
9. Cook chicken until lightly browned, about 10 minutes. 10. Reduce heat, and season with 1 teaspoon garam masala and cayenne. 11. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. 12. Stir cooked chicken into sauce. 13. Mix together cornstarch and water, then stir into the sauce. 14. Cook for 5 to 10 minutes, or until thickened. Makes 4 servings
IRELAND Irish Oatmeal Muffins By Gwenny Trainor Ingredients: 2 Cups of Buttermilk 1 Cup of Rolled Oats 2 Eggs 3/4 Cup of Dark-Brown Sugar 1 2/3 Cup of Whole Wheat Flour 1 Teaspoon of Baking Soda 1 Teaspoon of Salt 2 Tablespoons of Vegetable Oil Directions: 1. Combine buttermilk and the oats in a bowl, stir well, cover, and refrigerate 2. Let stand for at least 6 hours, preferably overnight, before mixing and baking the muffins. 3. Preheat oven to 400 degrees. 4. Grease muffin pans. 5. Put eggs in a mixing bowl and beat just until blended. 6. Add sugar and beat until smooth and well-blended. 7. Stir in buttermilk-oatmeal mixture. 8. Add flour, baking soda, salt, and oil, and beat until batter is well blended. 9. Fill the muffin tins about three quarters full with batter and bake for 20 minutes 10. Start testing for doneness after 15 minutes. 11. Remove the muffins from the cups and cool on racks or serve hot from the pan.
ISRAEL Matzoh Ball Soup By Aaron Cline Ingredients for Soup Base:
Ingredients for Matzoh Balls:
1 Bunch of Fresh Parsley 2 Bunches of Fresh Dill 1 Whole Chicken 1-2 Celery Stalks Cut into Chunks 2 Onions Quartered 3-4 Carrots Each Cut in Half 1 Potato Quartered 5 Whole Pepper Corns Coarse Salt Pinch of Sugar
4 eggs, Lightly Beaten 4 Tablespoons Chicken Fat (from the above soup) 1 Cup Matzoh Meal 2 Teaspoons Salt 1/4 Cup Hot Water 12 Cups Salted Water
Directions for Soup Base:
Directions for Matzoh Ball Soup:
1. Place the parsley and dill stalks on the bottom of a large soup pot 2. Rinse the chicken in cold water and place it on the top 3. Peel the celery roots, onions, carrots, and potato 4. Tuck these items in and around the chicken 5. Add the whole peppercorns, salt to taste 6. Add only 6 cups of water and bring the pot to a boil 7. Simmer gently for 1 to 1 ½ hours. 8. Remove the chicken and separate the meat from the chicken bones 9. Put some meat back in the stock and reserve the rest 10. Cool the soup if desired
1. In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. 2. Stir in the matzoh meal and salt. Add 1/4 hot water. 3. Cover and refrigerate for at least 1 hour. 4. Form the matzoh dough into balls the size of walnuts. 5. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). 6. Bring the chicken broth to a simmer. 7. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.
ITALY Authentic Pizza By Madison Schlesselman Ingredients: 1 Bag of Whole Grain Dough from Earth Fare Half of a Jar of Pelgrosso New York Style Pizza Sauce 1 Cup of Pizza Cheese – Kroger Brand 1 Teaspoon of Dried Tomato Garlic Pesto – Tastefully Simple Brand Pepperonis (optional) Directions: 1. Preheat oven to 400 degrees. 2. Spread out dough all over a pizza stone 3. Spread the pizza sauce evenly 4. Sprinkle cheese evenly 5. Optional: place pepperonis over the top 6. Sprinkle dried tomato garlic pesto all over the pizza 7. Cook in the oven for 10-15 minutes at 375 degrees
ITALY Spaghetti and Meatballs By Dylan Sino Ingredients for Spaghetti Sauce:
Ingredients for Meatballs:
2 (16 Oz) Cans of Crushed Tomatoes ½ Cup of Fresh Chopped Basil Four Cloves of Finely Chopped Garlic 1 Tablespoon of Dried Oregano 2 Whole Onions Chopped 2 Cans of V-8 Juice Olive Oil Salt and Pepper to Taste
2 Pounds of Ground beef 70/30 1 Cups of Italian Bread Crumbs 2 Cups of Grated Parmesean Cheese 2 Eggs ½ Cup of Dried Chopped Onions Two Cloves of Fresh Chopped Garlic Salt and Black Pepper
Spaghetti Sauce Directions:
1. First you put basil, garlic, onions, and olive oil in a pot 2. Quick saute. Add crushed tomatoes, and oregano to the pot. 3. Add two cans of V-8 juice and simmer on low for one hour. 4. Add salt and pepper to taste. 5. Add cooked meatballs (see directions below) and let simmer another 20 minutes. 6. Serve on top of cooked spaghetti pasta. Meatball Directions: 1. Add ground beef to a bowl. Add the rest of ingredients and mix with hands. 2. Roll into a ball and put in oven at 400 degrees until golden brown. 3. Add to spaghetti sauce (above) when fully cooked.
JAMAICA Jamaican Rice and Beans By Alexa Young Ingredients: 2 Tablespoons Vegetable Oil 1/2 Yellow Onion, Chopped 4 Garlic Cloves, Chopped 2 Cups Long-Grain Rice 1 Teaspoon Salt 1 Teaspoon Grated Fresh Ginger 1 Cup Water 1 Cup Chicken Stock (or Vegetable Stock for Vegetarian Option) 2 Cups Coconut Milk 1 15-Ounce Can Kidney Beans, Rinsed and Drained 2 Teaspoons Dried Thyme 1 Whole Scotch Bonnet Chile (Can Substitute a Whole Habanero) Lime (Optional) Directions:
1. Heat the oil in a medium pot over medium-high heat. 2. Add the onions and sautĂŠ for 4-5 minutes, until they begin to brown on the edges, then add the garlic and rice 3. Stir well and cook for another 2-3 minutes, stirring often. 4. Add the grated ginger, salt, water, stock and coconut milk and stir well. 5. Add the kidney beans and sprinkle the thyme over everything. 6. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. 7. Bring to a simmer, then turn the heat to low and cover. 8. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once rice is done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. 9. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)
JAPAN Perfect Basic White Rice By Grant Downs Ingredients: 1 Cup Long Grain Rice 2 Cups Water 1 Teaspoon Salt 1 Teaspoon Butter (Optional)
Directions: 1. In a saucepan with a good fitting lid bring water, salt and butter if desired to a boil. 2. Add rice and stir. 3. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high. 4. Cook for 20 minutes. DO NOT LIFT LID! The steam that is trapped inside the pan is what allows the rice to cook properly. 5. Remove from heat and fluff with fork. 6. Serve! Optional – Top with grilled salmon Source: www.Food.com, 2013
KENYA Mandazi By Kenzie Norris Ingredients: 3 Eggs 1 ½ Cup of Sugar 1 ½ Cup of Milk 6 Tablespoons of Butter (Melted) 6 Cups of White Flour 6 Teaspoons of Baking Powder Directions: 1. Bring all ingredients to room temperature before mixing them 2. Mix all the ingredients together, adding more flour if necessary 3. The dough should be soft, but not sticky 4. Roll the dough on a lightly floured board until it is about ¼ inch thick 5. Cut into triangles and fry in hot oil 6. Fry dough until both sides are golden brown 7. Remove mandazis from oil and drain on paper towels 8. Best served warm
MEXICO Southwest Chicken and Rice Bake By Joshua Knight Ingredients: 1 Slow Roasted Rotisserie Chicken ½ Cup of Instant White Rice, Uncooked 1 (16 Ounce) Jar of Mild Picante Sauce 1 (11 Ounce) Can of Corn & Peppers 2 (10 Ounce) Cans of Red Enchilada Sauce 1 (15 Ounce) Can of Black Beans, Drained and Rinsed 1 (8 Ounce) Package of Mexican Style Shredded Cheese, Divided Sour Cream (Optional) Tortilla Strips (Optional) Directions:
1. Preheat oven to 400 degrees 2. Spray a 13x9 baking dish with cooking spray 3. Combine all but the last two ingredients in a large bowl, reserving 1 cup of shredded cheese 4. Spread mixture evenly into baking dish and top with remaining cheese 5. Bake for 20 minutes until heated through and cheese is melted and bubbly 6. Refrigerate any leftovers Optional: May be served with sour cream and tortilla chips
MOROCCO Moroccan Meat Cigars By Gana Lopez Ingredients: 1 Teaspoon Olive Oil 1/2 Pound Lean Ground Beef 1/2 Cup Canned Crushed Tomatoes, Drained 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Cumin 1/8 Teaspoon Paprika 1/8 Teaspoon Ground Allspice 1 (16 Ounce) Package Phyllo Dough Cooking Oil Spray
Directions:
Makes 4 servings Source: www.AllRecipes.com, 2013
1. Preheat oven to 350 degrees. 2. Lightly grease a baking sheet. 3. Heat olive oil in skillet over medium-high heat. 4. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. 5. Add tomatoes, cinnamon, cumin, paprika and allspice. 6. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes. 7. Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. 8. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. 9. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. 10. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet. 11. Bake in preheated oven until lightly browned, about 25 minutes.
NORWAY Norwegian Coffeecakes By Josiah Haugen Ingredients: ¼ Lb. Butter ¾ Cup of Sugar 2 Large Eggs ½ Cup of Cream ½ Cup of Raisins or Currants 1 Teaspoon of Ground Cardamon 2 ¼ Cup of Flour 2 Teaspoons of Baking Powder Directions: 1. Cream the butter and sugar together. 2. Add well-beaten eggs 3. Add the cream, raisins (or currants), cardamon, and flour sifted with baking powder 4. Grease small muffin tins and fill each cup 2/3 full 5. Bake at 375 Degrees for 20 minutes Makes 3 dozen cakes Source: Norwegian Recipes, G & R Publishing Company, 1982
PHILIPPINES Filipino Lumpia By Matthew Jacques Ingredients: 1 Tablespoon Vegetable Oil 1 Pound Ground Pork 2 Cloves Garlic, Crushed 1/2 Cup Chopped Onion 1/2 Cup Minced Carrots 1/2 Cup Chopped Green Onions 1/2 Cup Thinly Sliced Green Cabbage
1 Teaspoon Ground Black Pepper 1 Teaspoon Salt 1 Teaspoon Garlic Powder 1 Teaspoon Soy Sauce 30 Lumpia Wrappers 2 Cups Vegetable Oil for Frying
Directions: 1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. 2. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. 3. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. 4. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. 5. Remove from heat, and set aside until cool enough to handle. 6. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. 7. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. 8. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. 9. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. 10. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. Source: AllRecipes.com, 2013
POLAND Kielbasa and Sauerkraut By Jeshua Ennis Ingredients: 1 Small Sweet Onion, (Sliced Thin) 2 Lbs. Smoked Kielbasa 1 Tablespoon Dill Seed 1 Package of Sauerkraut Bacon (Optional) Boiled Potatoes Directions: 1. SautĂŠ the kielbasa slowly in butter in one pan. 2. SautĂŠ slice onion in butter in another, add drained kraut, add dill seed, and cook until onions/kraut browns up just a bit. 3. (Optional) Add bacon to the kraut. Kielbasa is done when shiny and golden brown -- the skin should be nearcrispy. 4. Serve with boiled potatoes. Source: http://Chowhound.Chow.com, 2013
SCOTLAND Strawberry Trifle By Alli Taylor Ingredients: 1 Cup Cold Milk 1 Cup (8 Ounces) Sour Cream 1 Package (3.4 Ounces) Instant Vanilla Pudding Mix 2 Cups Heavy Whipping Cream or Cool Whip 8 Cups Cubed Angel Food Cake 4 Cups Sliced Fresh Strawberries Directions: 1. In a large bowl, beat the milk, sour cream, and pudding mix on low speed until thickened. 2. Fold in whipped cream. 3. Place half of the cake cubes in a 3-qt. glass bowl. 4. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. 5 Repeat layers once. 6. Top with remaining berries. 7. Refrigerate for 2 hours before serving. Optional: Recipe can be broken down into small cups for individual service Makes 8-10 servings Source: Country Woman Magazine, September/October, 2002
SPAIN Easy Authentic Spanish Rice By Brianna Smith Ingredients: 6 Tablespoons Butter 2 Onions, Chopped 2 Jalapeno Peppers, Chopped (Optional) 2 (14.5 Ounce) Cans Mexican-Style Diced Tomatoes, Undrained 1 Cup Uncooked White Rice Salt and Ground Black Pepper to Taste 1/2 Cup Sour Cream, or As Desired (Optional) 1/2 Cup Shredded Cheddar Cheese, or As Desired (Optional)
Directions: 1. Melt butter in a large skillet over medium-high heat 2. Cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. 3. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. 4. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. 5. Garnish with sour cream and Cheddar cheese to serve. Source: AllRecipes.com
THAILAND Vegetarian Pad Thai By Maddy Wright Ingredients:
Optional:
1 ½ (14 Ounce) Package Rice Noodles 6 Eggs 1/4 Cup Vegetable Oil 4 Tablespoons White Wine Vinegar 8 Tablespoons Fish Sauce 3 Tablespoons Sweet Thai Noodle Sauce 12 Tablespoons White Sugar 1/4 Tablespoons Crushed Red Pepper 12 Ounces Bean Sprouts 6 Ounces Water Chestnuts 6 Ounces Bamboo Shoots 3 Green Onions Chopped 1/4 Cup Carrots Chopped 12 Ounces Baby Corn
Lemon Juice Crushed Roasted Peanuts
Directions: 1. Boil noodles in water for 7 to 8 minutes. 2. Drain water and rinse noodles with cold water. 3. Crack eggs into separate pan with vegetable oil; cook scrambled. 4. In separate bowl, mix white wine vinegar, fish sauce, sweet Thai noodle sauce, white sugar and crushed red pepper, to make sauce. 5. Place bean sprouts, water chestnuts, bamboo shoots, chopped onions, chopped carrots, baby corn, noodles and the sauce in with the eggs. 6. Mix occasionally and cook for 10 to 12 minutes.
UGANDA Posho By Kalie Manko Ingredients: 4 Cups of Maize Flour 6 Cups of Water Directions: 1. Heat water to boiling in a pot. Slowly pour the maize flour into the boiling water and whisk to avoid forming lumps. 2. Stir continuously with a large wooden spoon and mash so that lumps don’t form. 3. Keep adding flour until it is thicker than mashed potatoes. 4. Cook for 3 -4 minutes while stirring continuously. 5. Serve immediately Optional: Serve with freshly sliced pineapple Makes 5 servings
Source: AllRecipes.com, 2013
PICTURE SOURCES America http://blog.spycentre.com/wp-content/uploads/2013/11/statue-of-liberty2.jpg Brazil Christ the Redeemer: http://img.wallpapergang.com/ Canada 2013 Mosaicultures International de Montreal http://www.thisiscolossal.com/2013/07/monumental-plant-sculptures-at-the-2013mosaicultures-internationales-de-montreal/ Rendering of Toronto Skyline http://www.tourist-destinations.net/wp-content/uploads/2013/10/1-Rendering-of-Toronto-Skyline.jpg China Yunnan-China http://www.berea.edu/ast/wp-content/blogs.dir/8/files/2013/09/Yunnan-China.jpg Columbia http://farm3.staticflickr.com/2044/5750658837_40068d83c9_o.jpg England http://uhaweb.hartford.edu/STERLING/60-london-england.jpg France http://www.arts-wallpapers.com/artwallpapersbiz/ http://www.shedexpedition.com/wp-content/uploads/2013/10/Pyramid-at-Louvre-Museum-Paris.jpg Germany http://st.gdefon.com/wallpapers_original/wallpapers/526369_heidelberg_germany_neckar_2048x1362_(www.GdeFon.ru).jpg Greece http://www.charterworld.com/images/user/Image/Greece/Greece%20.jpg
PICTURE SOURCES India http://suyoon.com/wp-content/uploads/2013/11/taj_mahal_india_hd.jpg http://www.hdwallpapersinn.com/wp-content/uploads/2012/09/wallpapers-india-570247.jpg Ireland http://www.exploringireland.net/wp-content/uploads/2013/11/Discover-Discover-Ireland.png
Israel http://www.tours4theworld.com/themes/default/uploads/treasures_of_israel/pic1.jpg Italy http://www.travellernotes.com/wp-content/uploads/2013/08/120.jpg http://images.nationalgeographic.com/wpf/media-live/photos/000/210/cache/manarola-italy-coast_21080_990x742.jpg
Jamaica http://www.enjoylifefoodsblog.com/wp-content/uploads/2010/01/Jamaica.jpg Japan http://destinationmarketing.com.au/wp-content/uploads/2011/04/Japan-Mt.Fuji_.jpg Kenya http://www.ryanheffernan.com/data/photos/344_1portrait_kenya_lifestyle_travel.jpg Mexico http://www.cruisebrothers.com/images/Destinations/mayanruin.jpg
Morocco http://www.letstravelsomewhere.com/wp-content/uploads/2013/05/lets-travel-to-morocco-chefchaouen-with-sandra-jordan-featured.jpg Norway http://onebigphoto.com/uploads/2012/10/midnight-sun-in-lofoten-norway.jpg
PICTURE SOURCES Philippines http://www.allianceabroad.com/wp-content/uploads/philippines.jpg Poland http://www.chicagobooth.edu/alumni/clubs/poland/images/poland_front.jpg
Scotland http://www.great-scotland.com/wp-content/uploads/2013/03/DunnottarCastlenearStonehaveninAberdeenshireScotland.jpg Spain http://www.10wallpaper.com/view/Spain_Girona_town_landscape_01.html Uganda http://watusicattle.com/wp/wp-content/uploads/2012/05/UgandaRodney.jpg Flags of the world https://www.cia.gov/library/publications/the-world-factbook/docs/flagsoftheworld.html
NOTES
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