Recipes Of The World

As any Southerner will tell you, the proper way to cook ribs is to barbecue them “low and slow” in a smoker built for that purpose. But not everyone has a smoker, and not all of us have the time or patience to watch over cooking ribs for several hours. The following is a recipe for spareribs that have been soaked in a spicy citrus brine and then grilled over indirect heat for about an hour. Brining is a useful technique in this case as it’s easy to overcook pork ribs on a grill, but because the brine plumps up the meat with extra moisture, the ribs are still tender and don’t get as dried out, even if you do end up overcooking them a little. This recipe is adapted from Andrew Schloss’ and David Joachim’s Mastering the Grill.

Continue reading “Grilled Spicy Citrus Ribs” »

Add to: | | heater_rae, 08/28/07

Toddler-Tested Mommy-Approved Oatmeal Raisin Cookies

Ingredients (use vegan versions):

    1/2 cup vegan margarine
    1/2 cup applesauce
    1 cup brown sugar
    1/4 cup white sugar
    2 flax "eggs" (2 Tablespoon flax mixed with 6 Tablespoons warm water)
    1 teaspoon vanilla
    1 cup whole wheat flour
    1/2 cup white flour
    1 “>Directions:

1. Preheat oven to 350 degrees.

2. Beat together margarine, applesauce, and sugars until creamy.

3. Add flax "eggs" and vanilla. Beat well.

4. Add co…

If you grow zucchini in your garden, and you’re the kind of wonderful person who brings your neighbors a share of your bounty, and such bounty includes foot-long several pound zucchinis, might I suggest that you include a recipe to accompany such a welcome gift? I’m not kidding! Seriously, we have such a wonderful neighbor, Pat, who not only brings over freshly picked, glorious produce, but tried and true recipes as well. The following stuffed zucchini recipe is adapted from one that Pat brought us last week, along with a 2-pound zucchini, and we loved it. It tastes like it is stuffed with Italian pork sausage, but the stuffing is actually lean ground turkey with garlic, herbs, and mushrooms. Enjoy.

Continue reading “Stuffed Zucchini with Turkey Sausage” »

When I visited India about 10 years ago, I was having a lassi every day - there was something about the cooling, sweet taste to go with your evil curry. Back in New Zealand, it’s not something I make very often, though not sure why. The mango lassi is really tasty, and not complicated. The only part that you can get wrong is choosing a bad mango.

This mango lassi recipe is pretty standard, but tastes great.

Ingredients

• 1 ripe mango
• 1 cup of plain yoghurt
• 1/2 - 1 cup of milk, depending how thick you like it
• 2 - 4 tsp sugar, depending how sweet you like it
• A few leaves of fresh mint
• 4 small ice cubes

Makes 2 large mango lassis.

Chop n’ blend

Peel the mango and chop into chunks, without getting too close to the core which tends to be quite hard and stringy. Blend all ingredients on high speed. Be careful with the ice cubes as these can get stuck and make your blender splat lassi all over your walls!

Serve with a hot evil vindaloo, any tasty Indian cusine, or as a nice sweet dessert after any good meal.

Salmon and good tips for herbs, too! Get the recipe at: http://www.kutv.com/content/lifestyle/recipes/default.aspx

Add to: | | veggiechick74, 08/14/07

Applesauce Cookies

Ingredients (use vegan versions):

    3/4 cup vegan soy butter
    3/4 cup shortening
    2 cups sugar
    Egg Replacer equiv to 2 eggs (Ener-G, etc)
    5 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon cloves
    1 cup chopped nuts (optional)
    1 cup applesauce (plain or flavored)

Directions:

This recipe is from a friend.

Preheat oven to 375 degrees.

Cream together shortening, vegan soy butter and sugar. Stir in egg substitute of choice. Sift together dry ingredients. Mix in nuts if desired. Add dry mixture (1/3 at a time) to creamed mixture, alternately with appl…

Add to: | | necrozen, 08/12/07

Papa Jay’s Voodoo Veggie Jambalaya

Ingredients (use vegan versions):

    6 tablespoons olive oil (little under half a cup)
    1 1/2 tablespoons minced garlic, 2 tablespoons of minced shallots
    1 cup diced of each: red onions, bell peppers, celery, yellow squash, zucchini,
    2 cups diced of each: white onions, eggplant
    1 12oz package of veg sausage crumbles
    1 8oz package of veg chicken strips (chopped into cubes)
    4 cups of ripe tomatoes, chopped
    2 teaspoons of Creole seasoning
    salt and pepper to taste
    1 teaspoon cayenne pepper (substitute chili powder for less heat)
    4 bay leaves
    1/2 teaspoon of dried thyme
    4 cups brown rice
 …

Have you ever come up with your own, never-before-seen recipe (at least not seen by you) and it turns out so well you just want to stand up and take a bow? Well, some of my friends do this all the time, but for me it’s a rarity. My mini-triumph today is a green bell pepper salsa, the ingredients for which you probably have, which perfectly accents steak, or in this case, a grilled tri-tip steak.

Tri-tip roasts are popular here in California; it’s a flavorful cut, perfect for barbecuing and grilling. Triangular in shape, it is also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style. The tri-tip cut is rather lean and can get tough if over-cooked. So, don’t trim the fat before cooking (it will be needed to keep the steak tender), and use a meat thermometer and stop the cooking at 130°F. This cut can be hard to find outside of California, though I understand that both Costco and Sam’s Club carry it. You can also use this recipe with a flank steak.

Continue reading “Grilled Tri-Tip Steak with Bell Pepper Salsa” »

Great food and some cooking vocabulary to impress your friends! Get the recipe at: http://www.kutv.com/content/lifestyle/recipes/default.aspx

Did you know that yesterday was “Dump Your Extra Zucchini On Your Neighbor’s Doorstep Day”? According to our local newspaper it was, though I think they may have been joshing. Then again, maybe not. This excellent zucchini ricotta frittata recipe (like the way that just rolls of one’s tongue? “ricotta frittata, ricotta frittata”) is based on one by our local cherished chef Biba. It’s a cinch to make and a tasty way of enjoying bountiful summer squash.

Continue reading “Zucchini Ricotta Frittata” »