Kids typically don’t like salads but you might find this one to be different. A Niçoise salad is kind of like the French version of a Cobb salad. It is loaded with such a variety of ingredients that your kids might actually have fun trying all of the different toppings. And it is a great way to use up leftover Easter eggs!
Friday, April 2, 2010
This version of Moqueca de Peixe e Camarao (Brazilian Fish and Shrimp Stew) comes from the state of Bahia in northen Brazil. It reminds me of a Thai curry because of the coconut milk. You can make it with only fish – Moqueca de Peixe – or only shrimp – Moqueca de Camarao – but we liked it with the combination of seafood.
Wednesday, March 31, 2010
This was one of my husband’s favorite meals when he was a kid. He remembers always ordering it at Mexican restaurants. It’s a new meal for me. But, what’s not to love?! Bacon makes everything better. And it’s a fun presentation for kids.
Sunday, March 28, 2010
After trying many recipes and receiving tips from several restaurant owners, this recipe is the closest that we have come to matching the arroz served in Mexican restaurants. It is simple but you can alter the seasonings and add as many vegetables as you would like (such as carrots, tomatoes, peas, corn, and peppers).
Friday, March 26, 2010
One of my grandmother-in-law’s specialties was Chicken Dumpling Soup. Dumplings come in many forms and there are many countries and cuisines that have some form of chicken dumpling soup. From what I can tell, these dumplings most resemble those found in Hungary and Poland.
Monday, March 22, 2010
Last summer I wanted to make habañero cornbread with the habañeros from our garden. The cornbread itself is moist and cake-like. The garden-fresh habañeros were flavorful and surprisingly not too spicy. Because not everyone likes spicy food, I have included jalapeño peppers in the following recipe. But feel free to substitute canned chiles if you want to tame it down. Or add habañero peppers if you think you are up for the spicy challenge!
Sunday, March 21, 2010
Chili con carne (Chili) is Spanish for “chile peppers with meat.” Traditionally, chili is a simple stew made of chile peppers, meat, cumin, garlic and onions. In my variation of chili, I include tomato paste to get the flavor of tomatoes in the broth without the chunks of tomato. I also use pinto and black beans for extra lean protein and fiber. Serve it with warm corn bread and honey.
Monday, March 15, 2010
Spain is known for tapas, originally just an olive or two on a plate to literally “top” a drink. Over time, the olive or piece of cheese has been replaced by more elaborate “little bites” of truly gourmet food. But even the gourmet bites highlight the natural, simple flavors of the fresh ingredients. Each region of Spain has their own specialties, but some tapas, like Gambas al Ajillo, can be found throughout the country.
Sunday, March 14, 2010
With St. Patrick’s Day still on my mind, I decided to make Irish Soda Bread. Irish Soda Bread is considered a quick bread because there is no yeast and therefore it doesn’t need time to rise. Simply mix the ingredients together and bake it in a greased pan. The result is a large mounded loaf of bread with a golden, crusty exterior and a dense, scone-like interior.
Saturday, March 13, 2010
The day after we had corned beef hash for dinner we made corned beef sandwiches for lunch with the leftover meat. I think we’ll be having these again sometime in the near future because we definitely can’t wait until next March!
Monday, April 5, 2010
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