Ethnic Foods

We are so lucky to be living in a part of the world where we have access to so many food varietals and exposure to various cultures and their cuisines.

Nick and I have always loved different ethnic cuisines and we try to incorporate them into our diet regularly. This week I have cooked entrees from Turkey, Italy and India.

Last night we had a favorite....Quinoa Tabouli, Tuscan Hummus and Brochetes de Kefta.

My personal favorite is anything Indian....specifically Palak Paneer. I combined the Palak with a quick and easy Chicken Marsala. For the chicken marsala...I cheat and buy the marinade and sauce from jar. Tiger Tiger Tikka Paste is one of the best...it has a nice spice to it.

Lately, I have been lentil crazy...this dish is one of my best lentil dishes and is perfect for this time of year. It combines lentils with a spicy Italian sausage for a quick and easy entree. ( I did substitute spicy sausage instead of the sweet that the recipe calls for). Sausage and Lentils

Catching Up....

It definitely has been a while since my last post (or rather Carter's last post). So in my attempts to catch up a bit with what I have been making....here's a brief synopsis:

The cooler weather has put me in the mood for soups, stews, and squash. I don't recall which day...but about 2 weeks ago I made an attempt at Butternut Squash and Vanilla Risotto. The recipe is from Giada DeLaurentis. Personally, I don't think I would make it again...it was alright. I thought it was missing something. Maybe I did not season it well enough. Turned out a bit bland for my taste. It did look very appetizing though.

I just gonna sneak the Coconut Cream Pie in here...enough said. But to redeem myself a bit...it was for Nick's family....

I did substitute fresh whipped cream, stabilized with a bit of gelatin and topped with toasted coconut. I am not a fan of whipped egg whites.

Nothing better than a cup of hot tea in the autumn weather....and better yet Chai Tea. I love the warmth from the spices. I usually buy the concentrate from Oregon Chai....the "slightly sweet" version. I thought that making it could not be that difficult.....

2 cinnamon sticks

1 tbsp fennel

10-15 cardamom pods

1 tsp whole black peppercorns

1 tsp fresh ginger root

1 tbsp whole allspice

1 tsp vanilla (added at end of simmering process)

Place spices in a saucepan with 5 cups cold water. Bring to boil and then simmer for 20 minutes. Remove from heat and steep black tea into spice infusion ( I used Darjeeling tea). Sweeten with brown sugar or honey to taste. I place this mixture in a pitcher and store in the refrigerator until I want a cup. I combine 2/3 tea with 1/3 milk and usually microwave until hot.

When I want something a bit sweet and comforting...my Mom makes a Apples and Rice dish that maybe entirely made up...but I like anyway. I made some on Sunday...much to Nick's disappointment...he says that if this passed for dessert when I was a kid...I must of been deprived.

2-3 cups cooked rice

2 cups shredded apples

Layer some apples on bottom of baking dish and sprinkle with some cinnamon and brown sugar...next a layer of rice...then apples with cinnamon and brown sugar ect.

Bake covered at 350 degrees for 45-60 minutes. Serve warm with a pat of butter if you like.

Finally...yesterday. Dinner was a Bolognese Sauce with roasted spaghetti squash instead of pasta. One of my favorite dishes...easy, filling, healthy and wheat free.

Whew.....That should about catch me up....