Search Results for: label/kitchen globetrotter

Kitchen Globetrotter: Suriname Vegetable Salad with Coconut Dressing

This is one of many internationally flavored recipes that make up our Kitchen Globetrotter series. But this recipe comes from our new contributor, Heidi Larson of Foodie Crush fame. You’re going to want to check out her amazing recipes on her blog or follow along on Twitter or Instagram.

Suriname saladWhile many of us in the good old U S of A experience the exoticism of the tropics through the straw of an umbrella-adorned fruity drink while visiting the Florida Keys or at a lei-studded luau, well-heeled travelers know that tropical flavors need not be only fruity, nor solely sippable.

The South American country of Suriname is a small country.  In fact, Suriname’s Dutch-speaking population is equivalent to the size of Tuscon, AZ. But unlike water-starved Tuscon, the Caribbean climate of Suriname is sublimely tropical thanks to its pristine Amazonian rain forests and nature preserves.

The Suriname culture revels in its Indonesian and East Indian influences. Seafood, exotic fruits and typically farmed vegetables like potatoes, plantains and beans are prime ingredients in the country’s cooking and are main players in all degrees of sweetness and spice as main dishes, salads, and sides.

The cabbage and bean salad called Goedangan is one example of how Suriname’s tropical sweet flavors mix seamlessly with fresh vegetables. This fresh salad could be a side dish for spicy shrimp or served as a main dish with peanut sauce and extra helpings of hard boiled eggs. And if you’re a dressing freak like me, feel free to double it.

Goedangan Vegetable Salad with Coconut Dressing
lightly adapted from here

Goedangan-foodiecrush.com-23For the Dressing:
1/3 cup coconut cream
1/2 cup plain unsweetened Greek yogurt
4 tablespoons dark brown sugar
1 small jalepeño, minced
1 1/2 teaspoons ground coriander
Juice of 1-2 limes, to taste
Pinch of salt

For the Salad:
½ small head of green cabbage, sliced thinly
½ small head of red cabbage, sliced thinly
8 ounces fresh green beans, trimmed
1 cup mung bean sprouts
3-4 hard boiled eggs, peeled and quartered
1 cucumber, sliced thin
¼ cup fresh cilantro leaves, chopped
kosher salt and freshly ground black pepper

To Make the Dressing:
Whisk together the coconut cream and yogurt. Stir in the sugar, coriander, lime juice, and salt. Add the minced jalapeño to desired spiciness. Chill until ready to serve.

salad surinameTo Make the Salad:
Prepare a large bowl of ice water.

Bring a pot of salted water to a boil and add the green cabbage and bean sprouts for 30 seconds. Transfer the cabbage and bean sprouts to the ice water bath then drain in a colander. Bring the water back to a boil and cook the green beans for 2-3 minutes or until just crisp-tender. Add the green beans to the ice bath, then transfer to the colander to drain. Bring the water to a boil and cook the purple cabbage for 30 seconds, plunge into the ice bath then transfer to another colander or paper towel covered plate to drain.

Arrange the vegetables on individual plates or a platter with the quartered hard boiled eggs. Drizzle with the dressing and garnish with cilantro. Season with kosher salt and freshly ground black pepper.

Thanks so much, Heidi! Any Surinamese readers out there? Or have you traveled there? What other recipes do you like?

photo credit M M and Noé Alfaro // cc

Kitchen Globetrotter: East Timor // Batar Daan

This is one of many internationally flavored recipes that make up our Kitchen Globetrotter series. But this recipe comes from our new contributor, Heidi Larson of Foodie Crush fame. You’re going to want to check out her amazing recipes on her blog or follow along on Twitter or Instagram

Batar Daan

I fancy myself to be somewhat knowledgeable about world geography and international cuisine. I’m not an expert by any means, but I can at least hold my own at cocktail parties with a glass of something bubbly in my hand while in conversations about ethnic eats, and foods that sound best said with an accentuated accent. Olé! Oui Oui! Danke!

But I have to admit, when Sarah proposed that this month’s recipe feature East Timor, I wasn’t sure if she meant a country, an ingredient or the dish itself.

Thank you once again, Mother Google.

Turns out, East Timor is indeed a place. In fact it’s an island and a country since 2002, after declaring independence from Indonesia, in Southeast Asia situated not far from another country I’ve visited (Thailand) and more I have deep desires to visit (Vietnam and Singapore.)

With a relatively poor population, East Timor’s cuisine is humble and basic but like this Batar Da’an dish, surprisingly flavorful.

Batar Da’an is a veg-heavy stew that can be pulled together stem to stern quickly (only 20 minutes simmering time) and works as well as a side dish, or a main meal.

Typically farmed ingredients like corn, garlic, onions and beans are central to this dish and simmered with either chunky pumpkin or butternut squash, with simple salt and pepper for seasonings.

This dish is traditionally made with mung beans, but I opted for Great Northern white beans instead. More protein, and I like the flavor and texture more too.

A generous heaping of roughly chopped cilantro adds color and an essential layer of fresh flavor. If you’re not a fan of cilantro, Italian parsley or fresh mint would fill in this field of flavor.

I made this batch and ate it for the entire week for a healthy, super low-fat lunch. I served mine with one of my favorite grain short cuts: Seeds of Change Quinoa and Brown Rice with Garlic  ready to heat rice and grain blends. I buy them at Costco in bulk so healthy eating in a hurry is always at hand. Traditionally it’s served with white rice, but quinoa, farro or brown rice would give it a hearty—and filling—whole foods change up.

Batar Da’an
Vegan and gluten-free
serves 4-6
lightly adapted from this recipe

Ingredients
1-2 tablespoons olive oil
6 cloves garlic, pressed or finely minced
1 large onion, peeled and diced
1 butternut squash, about 2 pounds, peeled, seeded and chopped in small cubes
1 15 ounce can Great Northern white beans or white kidney beans
3 cups frozen corn
3 cups vegetable or chicken stock
Kosher salt and freshly ground black pepper to taste
1 cup chopped fresh cilantro leaves
Quinoa, brown rice, white rice or farro for serving

Add olive oil to a large saucepan over medium high heat. Add the garlic and cook for 30 seconds, stirring so it doesn’t brown or it will become bitter. Stir in the onions then lower the heat to medium and cook for 5-7 minutes or until the onions becomes tender.

Add the squash, beans, corn, and the stock and bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender. Season with kosher salt and black pepper to taste. Top with cilantro leaves and serve with quinoa, brown rice, white rice or farro.

Thanks so much for sharing, Heidi! Have any of you guys been lucky enough to visit East Timor? 

photos by Kate Dixon // yeowatzup // cc

Kitchen Globetrotter: Hungary // Szekely Gulyas

This is one of many Kitchen Globetrotter guest posts that come to us from Claire Suellentrop. She believes eating well + having a really good time need not be mutually exclusive, and helps creative people juggle both at Eat Well. Party Hard. Say hello on Instagram & Twitter!

Szekely Gulyas

 

Though I’m of German—not Hungarian—heritage, I drifted back to my childhood of German Catholic church basement dinners on this stew’s sour, savory scent. It’s the smell of much-needed warmth in a chilly setting; of a welcoming, longstanding community; of something old and out of fashion and beloved by your most elderly relatives, but at its core, something you can still appreciate as good.
A humble but hearty dish to dig into on cold winter nights, this low-maintenance meal for many (no, really, it makes a ton) is ideal lazy Sunday afternoon cooking; it’ll sit and simmer for a few hours, allowing you to attend to the rest of your to-do list. Or, you know, to catch up on your Netflix queue. No judgement here.
Serve atop hot noodles, or—for a lighter option—hot spaghetti squash.
Hungarian Szekely Gulyas
Adapted from this recipe
Serves a lot—made a week of dinners for two hungry adults
2 tbsp oil
3 large onions, roughly chopped
3 lbs pork shoulder/butt, cut into 2-inch cubes OR 3 lbs vegan kielbasa sausage, sliced
3 tbsp sweet paprika
2 tbsp tomato paste
3 large (32 oz) jars sauerkraut, rinsed and drained
salt and pepper
2 c sour cream OR (for a healthier option) 2 c nonfat Greek yogurt
Heat the oil in a large Dutch oven or stew pot over medium-high heat. Add the onions and saute about 5 minutes, until onions are softened and starting to brown around the edges. Add the pork/kielbasa and saute, stirring occasionally, until the meat has started to brown – you don’t need to go for the deep sear you’d want with other kind of stews. Add the paprika and tomato paste, stir to combine, and cook 2-3 minutes more.
Now add water to come about halfway up the meat, bring to a simmer, cover the pot, and let the stew cook until the pork is tender, about 2 hours (NOTE: if using vegan kielbasa, this can be shortened to just 30 minutes). The exact time will depend on what kind of meat you used and what size you cut it, so check it after an hour and a half, but honestly, there’s really no way to overcook the meat. It will just get more and more tender.
When the meat is tender, add the rinsed and drained sauerkraut, stir to combine, bring back to a simmer, cover again, and let cook another 45 minutes or so. Taste and add salt if you need it, plus lots of freshly ground black pepper. Turn off the heat and move the pot off the hot burner. Add the sour cream/Greek yogurt to the stew. It’s important to do this off the heat or the sour cream/yogurt will curdle; you want the sauce to be nice and smooth.
Serve over hot buttered noodles. This dish is far better the second or third day; just make sure when you reheat it that you don’t let it boil, or, as stated earlier, the sour cream/yogurt will curdle.
P.S. How things taste to a ‘Supertaster‘ and if you’re escaping to Mexico this winter: 6 dishes to try you might not have heard of.
photos by Andreas Lehner // Riza Nugraha  // cc

Kitchen Globetrotter: Senegal // Peanut Soup

This Kitchen Globetrotter post comes to us via Claire Suellentrop who believes eating well + having a really good time need not be mutually exclusive. Learn to achieve both on Eat Well. Party Hard. Say hello on Instagram & Twitter.
Senegal peanut soup
This is one of those “is this actually good for me?” dishes—rich and satisfying from the peanut butter, lightly sweet from the yams or sweet potatoes, and yes, totally healthy to boot (we’re talkin’ half a pound of greens, y’all).
It’s absolutely the peanuts—the cash crop of Senegal, and therefore a staple in the cuisine—that set this dish apart from other tomato-based stews. Were I to give it another go, I’d up the amount of peanut butter to make the broth extra hearty.
To make it a real party pleaser, though, take out the greens altogether (save ‘em for a side salad) and add some oomph with a can of coconut milk, which would transform this soup into a super-filling, sweet + savory heaven.
Senegalese peanut soup
Adapted from this recipe
Yield: 4 servings
3/4 c shelled roasted peanuts
2 tbsp peanut oil
1 medium red onion, halved and thinly sliced
1 tbsp fresh ginger, peeled and minced
1 tbsp garlic, minced
1 pinch cayenne (more/less to taste)
salt
fresh ground black pepper
6 c water or vegetable stock
2 (1/2) sweet potato, peeled and cut into thick slices OR 2 yams, peeled and cut into thick slices
8-12 plum tomatoes, cored and halved (canned are fine, drain liquid and reserve for another use)
1/2 lb collard greens or kale, washed thoroughly and cut into wide ribbons
1/4 c chunky peanut butter
Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
Variation: Creamy peanut soup (like velvet, but peanutty velvet): Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan, or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.Have any of you guys been to (or currently live in) Senegal? Any good recipes to share? 

P.S. Delicious things on toast and Painfully cute food.

photos by tobias mandt // jeff attaway // cc

Kitchen Globetrotter: Chile // Porotos granados

This is one of many Kitchen Globetrotter posts, in which we attempt to travel the world via recipes.  This guest post comes is Claire Suellentrop who eves eating well + having a really good time need not be mutually exclusive. Learn to achieve both on Eat Well. Party Hard. Say hello on Instagram or Twitter.

Chilean porotos granados

 

If any country’s history of cuisine is particularly fascinating, it’s Chile’s. The influx of immigrants from nearly every region of the Western hemisphere contributes to a huge variety of flavors and ingredients in any given dish, and almost as fun as the recipes themselves are the colloquialisms that accompany them. Someone who’s especially talented at baking, for example, may be described as having “nun hands,” since pastries were first popularized by the nuns who baked them in convents during the seventeenth century. All bakers present, let’s raise our nun hands in pride, shall we?Porotos granados (pumpkin and cranberry bean stew) actually dates back to pre-Hispanic Chile, so we’re talking super local, old-school fare here. All ingredients are native to the New World, and the combination of them here creates a perfect mid-winter dish; it’s filling yet light, meaning you’ll be warmed up but not weighed down (more room for dessert)!


Chilean Porotos Granados:

Adapted from this recipe
Serves 6

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
Handful oregano or marjoram, chopped
1 14-oz can small beans (cranberry if possible, though any small beans will do), drained and well rinsed
1 quart vegetable stock
1 bay leaf
1 1/2 lb pumpkin (butternut or acorn would also work), peeled, seeded and cut into 3/4 inch chunks
1 cup green beans, trimmed and cut into 3/4 inch pieces
Kernels cut from 2 cobs corn
Sea salt
Pepper

Heat oil over medium in a large saucepan. Add onion and garlic, sautéing until softened, about 5-10 min. Add paprika and one tbsp of the oregano, then sauté one more minute.

Add drained beans, vegetable stock and bay leaf, stirring to incorporate spices. Add the squash, stir well once more, then simmer 10-15 minutes, until squash is just softened. Add green beans and corn kernels, then simmer another 5 minutes.

To finish, season well (I used about 1 tsp salt and a generous helping of pepper). Stir in remaining oregano, allow flavors to marry 5-10 minutes, then serve.

This would be delicious sprinkled with cilantro (as shown above), served over rice, tortilla chips, or a few dices of avocado. Additionally, a squeeze of lime or lemon really brightens up the sweet + smoky flavor.

Any Chilean readers out there?  Or expats? What’s your favorite Chilean dish?

Read // Eat: 5 Spice Chicken from ‘The Interestings’

Looking for a recipe from The Interestings to impress your book club? Alicia has us covered with this


As a teenager at Camp Spirit-in-the-Woods, Jules thought she had found her life’s calling: a glamorous life as an actress. Her camp friends, members of the title clique of Meg Wolitzer’s novel The Interestings, encouraged her budding talent, but her dream never quite panned out.
“She ate his five-spice chicken, and it was cooked perfectly, the flesh as tender as a change purse, she told him–‘not that I’ve eaten a change purse, though I bet it would be exactly this tender if I did.’”
Now in her 30s, Jules and her husband Dennis live in a small apartment, cooking budget meals and drinking cheap wine, working hard at jobs that never seem to pay enough. In contrast, her camp friends Ash and Ethan have become wildly successful. Ash, always charming, is an acclaimed feminist director, and Ethan has turned his passion for cartoons into a career illustrating and producing TV shows.
“Ash and Ethan were never idle, never still. The work they did invariably became something wonderful. If they cooked a chicken, it would feed a subcontinent.”
This recipe for 5-Spice Chicken won’t quite feed a subcontinent. It will, however, offer an easy and affordable meal for a weeknight dinner for two and lunches the next day. When I’m just cooking for myself, I often roast a whole chicken (cut up like this one or butterflied) on Sunday night and eat it throughout the week.

There are infinite variations of this recipe depending on the spices and cooking oils you want to use; I switch it up between butter and olive oil, “warm spices” (like cinnamon and ginger) vs. herbs (like sage and thyme), and occasionally add citrus juice for something tart.The 5-spice powder that Dennis and I used in our recipes is a spice blend that’s often a combination of cinnamon, cloves, star anise, black pepper and fennel seeds. I buy Chinese 5-Spice Powder from The Spice House in Chicago, but had to order it online to make this recipe in Virginia. Our dear Dennis apparently buys it in NYC’s Chinatown. This blend is a great way to give traditionally cinnamon-spiced dishes a twist: 5-spice French toast, coffee or Snickerdoodles. Enjoy!

 

5-Spice Chicken from The Interestings — Serves 4
Ingredients
1 tablespoon + 2 teaspoons ghee, butter or olive oil
1 tablespoon 5-spice powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 medium navel orange
Root vegetables of choice: carrots, beets, parsnips, turnips, etc.
1 yellow onion
1 whole chicken, cut up into pieces
Preheat the oven to 400 degrees Fahrenheit. In a small, microwave-safe bowl, melt ghee or butter if using, then allow to cool. Mix in 5-spice powder, salt and pepper to create the spice rub.
Cut root vegetables and onion into large chunks and place in a large bowl. Line a roasting pan with foil (optional for easier clean-up). Toss vegetables with half of the spice rub until thoroughly coated, then pour out into the roasting pan.
Use the remaining spice rub to thoroughly coat each piece of chicken. Make sure to put spice rub underneath the skin to impart greater flavor. Arrange the chicken on top of the vegetables. Cut the orange into six slices and squeeze the juice of three over the pan. Halve the remaining three slices width-wise and add to the pan for roasting. There is not a strong orange flavor in the final dish, but the aroma while roasting is lovely.
Cook for 45 minutes or until juices run clear. Remove from oven and allow meat to sit at least five minutes before serving.
Well friends, this is my last Read//Eat post! I’ve had so much fun with this series and have appreciated your suggestions and comments. And we’re actually replacing it with a DIY column aimed at small spaces and apartment dwellers. But you can still get your monthly dose of recipes from Claire and Kitchen Globetrotter!