Recipes
Kheema
Kheema Serves 6 A traditional meat dish of Pakistan and India, it is normally served as an evening meal. Kheema may also be used as a sandwich filling. 2 lbs. Beef, Lamb, or Goat ~ Minced or Ground 4 Medium potatoes ~ 1/4 inch cubes 3 Medium onions ~ Thinly sliced 4...
Persian Chicken Stuffed with Rice
Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj) Serves 4 - 6 1 Large chicken, about 5 to 6 pounds 1 Tsp. Sea Salt 2 Large onions ~ peeled and thinly sliced 3 Cloves Garlic ~ peeled and crushed 1/4 Cup butter or oil 1 Cup Rice ~ cleaned and washed 1 Tbsp....
Tunisian Vegetable Stew
Tunisian Vegetable Stew Serves 8 3 Tbsp. Olive Oil 2 Large Onions – Cut into Small Wedges 3 Garlic Cloves - Sliced 2-3 Tsp. Harissa 1/2 Tsp. Paprika 1 Tsp. Ground Cumin 1/2 Tsp. Ground Ginger 1 Stick Cinnamon ~ 2.75” Sea Salt Freshly Ground Black Pepper 1 Orange ~...
West African Chicken & Groundnut Curry
West African Chicken and Groundnut Curry Serves 6-8 3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces 1/3 Cup Flour 2-3 Tbsp Ivory Coast Curry Powder 1 Tsp. Sea Salt 1/3 Cup Olive Oil 2 Tbsp. Fresh Ginger ~ Minced 2 Tbsp. Garlic ~ Minced 2 Serrano...
Vindaloo
Vindaloo Serves 4 Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood. 1 lb. Pork, Chicken, Seafood, or Lamb - Cut into fork-size pieces 1 Large Onion - Thinly sliced 1 Red Bell Pepper - Thinly sliced 4 Medium...
Doro Wat (Ethiopian Chicken)
Doro Wat (Ethiopian Chicken with Booda’s Berberé) Serves 4- 6 Doro Wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish. It is traditionally very spicy, but you can adjust the amount of cayenne pepper to your...
Tagliatelle with Garlic Scape Pesto
Tagliatelle with Garlic Scape Pesto Serves 4 1 Cup Walnuts 2 Cups Garlic Scapes 2 Cups of Spinach 1/3 – 1/2 Cup Extra-Virgin Olive Oil 1/2 Cup Parmigiano Reggiano Cheese ~ Grated Sea Salt Freshly Ground Black Pepper 1 lb. of Tagliatelle or other broad noodles,...
Crab Cakes de Provence
Crab Cakes de Provence Serves 4-6 1/2 Cup Finely chopped scallions 1/2 Cup Finely chopped fresh parsley 1 Cup Unseasoned dry bread crumbs 2 Tbsp. Dijon mustard 2 Tsp. Worcestershire Sauce 2 Tsp. Herbs de Provence 2 Garlic cloves, minced 1/4 Tsp. Ground White Pepper 12...
Cauliflower with Panch Phoran & Dal
Cauliflower with Panch Phoran & Dal Serves 6 - 8 1 1/2 Cups Masoor Dal (Red Lentils) 4 Cups water 1 Tsp. Turmeric 1 Tsp. Sea Salt 2 Tbsp. Canola oil 1 Tbsp. Panch Phoran 1 Large Onion ~ diced 4 Cloves Garlic ~ minced 1/4 Tsp. Chili Flakes 1 Tsp. Minced Ginger 16...
Braised Chicken with Lemon Thyme Cream Sauce
Braised Chicken with Lemon Thyme Cream Sauce Serves 4 4 Bunches of Scallions - Greens trimmed and reserved 1 Cup of Chicken or Vegetable Stock 2 Tbsp. Lemon Thyme 1 Bay Leaf 4 Chicken Breasts Flour for dredging 1/4 Cup Olive oil for frying 1/2 Cup Dry White Wine 1/2...
Mustard Pickles
Mustard Pickles 12 to 18 Small Cucumbers 1/2 Quart Water 1/4 Cup Kosher Salt 1/4 Cup Sugar 1/2 Quart Cider Vinegar 1/3 Cup Mustard Powder 2 Tablespoons Pickling Spices 8-12 Garlic Cloves (Optional) Container large enough to hold all the ingredients with lid. Wash the...
Afghan Inspired Stew
Afghan Inspired Stew Serves 4 – 8 1.5 lbs. Lamb, Goat, or Chicken – cubed 1/4 Cup Olive oil 1 Large Onion – Chopped 4 Cloves Garlic – Minced 3 Cups Spinach – Chopped 1 15 oz. Can Chick Peas or White Beans 1 Large Carrot – 1/4 inch dice 4 Cups Chicken stock (or water)...