Archive for Ethnic

Huevos Rancheros

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Two soft corn tortillas with a sunny-side up egg on top, topped with salsa, queso fresco, chopped cilantro, and avocado slices.

Based on the Huevos Rancheros Verdes recipe here: https://www.seriouseats.com/huevos-rancheros-recipe

INGREDIENTS

4 medium tomatillos, cut in half
1 chile poblano
1 small white onion, sliced (about 3/4 cup)
2 T oil
4 medium cloves garlic, thinly sliced
2 t ground cumin
1/2 c roughly chopped cilantro, plus more for garnish
salt and pepper

15-ounce can (or 2 c fresh boiled) pinto or black beans, drained and rinsed
1 bay leaf

corn tortillas
eggs
jack or cheddar cheese
queso fresco
avocado, sliced
quartered limes
hot sauce

INSTRUCTIONS

  1. In a toaster oven, place tomatillos cut side down and chili poblano on a baking sheet. Broil until the chili is blackened on one side (about 10 min) then flip and broil until blackened on the other (ca 6 min). Transfer all to a medium boil and cover tightly with plastic wrap or aluminum foil to let steam for 5 min. Then peel the chili.
  2. Heat 1 T oil to a medium saucepan over medium heat until shimmering. Add onion and garlic and stir occasionally about 4 min until softened but not browned. Add cumin and stir about 30 sec until fragrant. Transfer 1/2 of this to the vegetable bowl, add the cilantro and 1 T of juice from a lime, rough blend with hand blender, and season to taste with salt and pepper. Keep warm.
  3. Add the beans to the saucepan along with a bay leaf and 1/2 c water, simmer for 10 min. Remove the bay leaf, then hand blend and season to taste with salt and pepper. Keep warm.
  4. To freshen up corn tortillas, dip in or brush/spray with water and then drop in a hot skillet for a few seconds to slightly brown, or separate tortillas then rap the stack in a damp (wetted then squeezed) multilayered cotton cloth and microwave on high for 30-60 seconds. Keep folded in a towel so they stay soft. Or, watch this video for more options: https://www.youtube.com/watch?v=kqHq_V4JcnY
  5. Add 1 or 2 (stacked) tortillas to a plate, sprinkle with jack or cheddar cheese and microwave until the cheese melts, then top with a fried egg (sunny side up). At the table:

– Pour on some of the warmed salsa (amount depending on heat level and tolerance).
– Top with queso fresco, avocado slices, and a dash of hot sauce.
– Put refried beans and a lime wedge on the side.

Posted in Breakfast, Ethnic, Ethnic_Latin American, Main Dishes, Uncategorized

Kerala-Style Fish Curry

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1 lb fish 1/2-3/4 inch thick, cut into 3 inch segments (OR 1 lb cauliflower)
1/2 t salt

2 T oil
2/3 c finely slivered shallots

1 t finely grated peeled fresh ginger
1 large clove garlic, crushed

1.5 c water
1 small tomato, diced.
1/2 t ground turmeric
1/2 t cayenne pepper or to taste
1 T paprika (or 2.5 t paprika, 0.5 t smoked paprika)
1/2 t black pepper
1/2 t salt (again)
1 T lemon juice

1/2 c coconut milk from a well-skaken can
a dash of cream

DIRECTIONS:

A — Sprinkle the fish (cauliflower) with the salt, set aside.

B — Heat oil in pan over med heat, add shallots and stir until start to brown at the edges.

C — Add ginger and garlic and stir 1 min.

D — Add next group of ingredients, simmer 5 min, stirring occasionally.

E — Mix in the coconut milk and bring to a simmer. Add the fish (cauliflower) in a single later and simmer, spooning sauce over the pieces, until they are poached (5 – 10 min). Add the cream.

Eat with rice.

Serves 2-4.

Adapted (tomatoes, cream, more water added) from At Home with Madhur Jaffrey 2020, p. 61

Posted in Ethnic, Ethnic_Indian, Fish, Main Dishes, Vegetarian Main Dish

Yummy Falafel

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1 c dried chickpeas, soaked overnight*
1/2 c onion
1 c fresh cilantro
1 c fresh parsley
3 cloves garlic
1 T olive oil
1 t cumin
1 t coriander
1/2 t cardamom
1/2 t salt
1/4 t black pepper
1/4 t cayenne pepper
1/4 t baking soda
1/4 t baking powder

Mix all ingredients in a food processor until it looks like coarse sand.

Pan fry in a few table spoons of oil on medium high heat, cooking each side 2-3 minutes until golden. OR, for a less messy, less greasy option, bake at 400 on a greased cooking sheet for about 30 minutes or so, flipping once.

Serve with diced tomatoes, lettuce, tahini, and or tzatziki sauce in tortilla or naan or over rice or on a salad.

*You can speed up the soak by using very hot water to shorten it to as little as four hours.

Posted in Ethnic, Ethnic_Mediterranean, Main Dishes

Shakshuka (Poached Eggs in Tomato Sauce)

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3 T oil
1 diced onion
1 diced and seeded poblano or bell pepper (or diced zucchini)
4 finely chopped garlic cloves
1 t cumin
2 t paprika (optional)
1/4 t chili powder
12 peeled tomatoes (or 1 28 oz can peeled tomatoes)
8 eggs
1/3-1/2 salt (depending on proportion of canned tomatoes) and 1/4 t pepper
chopped cilantro

Cook the chopped pepper and onion in oil until the onion becomes translucent in a cast iron pan. Add garlic and spices and cook for an additional minute. Add the tomatoes and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Add zucchini (if using). Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking (5-8 minutes). Garnish with chopped cilantro.

Serves 6


Posted in Ethnic, Ethnic_African, Main Dishes, Vegetarian Main Dish

Amy’s Chana Masala

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3 T oil
1 t cumin seeds
1 1/2 c finely chopped onions
1 1/2 t finely grated peeled fresh ginger
1 t ground coriander
1/2 t cayenne pepper
1/2 t turmeric
1/2 t amchoor powder (or juice of 1/2 small lemon)
1.5 c finely chopped tomatoes (or one 14 oz can diced tomatoes)
1/2 t salt
3 c cooked chickpeas and 1 cup of the cooking water
3/4 t garam masala
3/4 c yogurt
1/4-1/2 c finely chopped fresh cilantro.

Heat oil over medium heat. Add cumin seeds and sizzle for 10 seconds, then add onions and cook until they are slightly browned. Stir in ginger, then add coriander, cayenne pepper, and turmeric (plus amchoor powder if using) all at once. Add tomatoes and stir for 1 minute. Add 1 c water and salt and simmer 10 min. While you are waiting, take about a third of the chickpeas and mash them with a potato masher. Add the whole and mashed chickpeas along with one cup of their cooking water and simmer 15 min. Add garam masala (and lemon juice if using) and simmer 5 min. Stir in yogurt and cilantro and serve.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Vegetarian Main Dish

Vegetable Korma

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FOR THE SAUCE

  • 1 medium yellow onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1 (1-inch) piece ginger root, roughly chopped
  • 1/4 cup raw cashews

FOR THE KORMA

  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1 can coconut milk
  • 1/3 c raisins
  • 1/2 cup plain yogurt
  • 2 small potatos, peeled and diced
  • 2 cup fresh vegetables (e.g. cauliflower, peas, carrots, and chickpeas)

INSTRUCTIONS

  1. Place the onion, garlic, ginger, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add the tomato, coconut milk, yogurt, potato, vegetables. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Add raisins. Serve with cooked basmati rice and naan bread.

Adapted from https://thewanderlustkitchen.com/creamy-indian-vegetable-korma/

Posted in Ethnic, Ethnic_Indian, Vegetables

Ceviche

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  • 1 lb diced (to 1/2 inch) fresh fish or pealed deveined shrimp
  • 1 c fresh lime juice (6 limes)
  • 1 small/medium lemon
  • 1 med white or red onion, diced or thinly sliced
  • 1 t salt
  • 1/4 t black pepper
  • 1/3 c (1/4 bunch) cilantro chopped
  • 1 jalapeño seeded/ribbed and minced (for medium heat; there is about the same amount of heat in 1 poblano, 1 jalapeno, 1 serrano)
  • 3 diced Roma tomatoes (substitute mango or pineapple for tropical flavor)
  • 1 diced peeled cucumber
  • 2 T oil
  • 1 diced orange (grapefruit is too bitter)
  • 1 diced avocado

Marinate the fish or shrimp in the citrus juice for about 2 hr (until opaque white; 15 min for cooked shrimp) in refrigerator, stirring mid way through. Add remaining ingredients; folding in avocado last. Chill for 30 min. Serve with chips or on tostadas. Tabasco sauce optional.

To make crispy tostadas: lightly spray or brush mini or regular corn tortillas with oil and bake at 300 F until crisp, about 25-30 minutes, turning halfway through.

Posted in Ethnic, Ethnic_Latin American, Fish, Main Dishes, Vegetarian Main Dish

Sopes

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sopes shells
refried beans
chicken (optional)
shredded lettuce
tomatos
onions
cheese
salsa
sour cream
avocado or guacamole
radish slices

Deep fry the shells about a minute or 2 per side to brown. To eat, add refried beans first, then remaining toppings.
Posted in Ethnic, Ethnic_Latin American

Moroccan Chicken

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PREP: 20 MINS
COOK: 50 MINS
SERVES 6-8
4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
1 can diced tomatoes
½ T ginger
½ T cinnamon
1 t garlic
1 t turmeric
1 t cumin
1 T coriander
1 large butternut squash or 3 medium sweet potatoes
2-3 cups chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
dried cherries or raisins

To serve
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
feta cheese, crumbled
couscous
natural yogurt

Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion and tomatoes into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in dried fruit, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Adapted from https://www.bbcgoodfood.com/recipes/moroccan-chicken-one-pot

Posted in Ethnic, Main Dishes, Meats, Soups

Arepas

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Harina de Maiz
Water
Salt

Mix the first 2 ingredients in approximately 1:1 proportions and adjust to the consistency of play dough. Add salt to taste. Mold into the thickness of a pancake and fry in oil until each side is firm. Fry covered over low heat for better consistency. Split open one side and fill with sweet or savory fillings.

If cooking several, just brown the outsides in frying pan then bake in oven for 15-18 min at 350 to cook the insides. Remove or open oven and wait 5-10 minutes before eating so the inside is done.

Posted in Ethnic, Main Dishes

Amy’s Dal

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1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)

2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped

2 T lemon juice
salt to taste

¼ c cream

3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds

chopped cilantro

Combine first 6 ingredients in a pot and boil until lentils are soft.

Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.

Add lemon juice and simmer 10-15 min. Salt to taste.

Remove from heat and add 1/4 c cream.

Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.

Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Soups tagged with , ,
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