Recipes Of The World

What I love about this recipe is that with just the barest of preparation, you can have a tasty meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat and infuses it with the spiciness of cumin and paprika. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy.

Continue reading “Moroccan Spiced Grilled Chicken Breasts” »

What I love about this recipe is that with just the barest of preparation, you can have a tasty meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat and infuses it with the spiciness of cumin and paprika. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy.

Continue reading “Moroccan Spiced Grilled Chicken Breasts” »

When my father told me he had made “weenies and sauerkraut”, all I could think of was, not another pork and sauerkraut recipe. My dad must have sauerkraut juice running through his veins by this time, given how often he eats it. But this recipe, adapted from a 25-year old McCalls recipe, really is worth reporting. It’s sort of a paprikash version (sour cream and paprika) of hot dogs with sauerkraut. It’s easy to make, cooks up in little more than half an hour, and wonderfully flavorful. Use your favorite hot dog, frankfurter, mild German sausage, or even tofu-dog if that’s your preference.

Continue reading “Franks and Sauerkraut Paprikash” »

When my father told me he had made “weenies and sauerkraut”, all I could think of was, not another pork and sauerkraut recipe. My dad must have sauerkraut juice running through his veins by this time, given how often he eats it. But this recipe, adapted from a 25-year old McCalls recipe, really is worth reporting. It’s sort of a paprikash version (sour cream and paprika) of hot dogs with sauerkraut. It’s easy to make, cooks up in little more than half an hour, and wonderfully flavorful. Use your favorite hot dog, frankfurter, mild German sausage, or even tofu-dog if that’s your preference.

Continue reading “Franks and Sauerkraut Paprikash” »

Fresh fava beans require patience. You have to shuck them twice, once to remove the thick shell, and then again, after cooking the beans, to peel the outer skin. Are they worth the effort? You tell me. Fresh favas, or broad beans, are only available for a short time in spring, so it’s not an effort that you have to, or get to, make that often. I kind of like the meditative aspects of plopping out the beans from their pods like mini-green-bean rocket ships. Cooked in salty water, they taste a lot like edamame, and can be just as deliciously addictive. Here is a recipe for a simple fava bean dip with garlic and goat cheese. It’s terrific with jicama, and cucumber slices. The cool crunchiness of the jicama or cucumber works well with the creamy beany-ness (for lack of a better word) of the dip. Many thanks to fellow Sacramento food blogger Hank Shaw for supplying me with bunch of fava beans from his garden.

Continue reading “Fava Bean Dip with Goat Cheese and Garlic” »

Fresh fava beans require patience. You have to shuck them twice, once to remove the thick shell, and then again, after cooking the beans, to peel the outer skin. Are they worth the effort? You tell me. Fresh favas, or broad beans, are only available for a short time in spring, so it’s not an effort that you have to, or get to, make that often. I kind of like the meditative aspects of plopping out the beans from their pods like mini-green-bean rocket ships. Cooked in salty water, they taste a lot like edamame, and can be just as deliciously addictive. Here is a recipe for a simple fava bean dip with garlic and goat cheese. It’s terrific with jicama, and cucumber slices. The cool crunchiness of the jicama or cucumber works well with the creamy beany-ness (for lack of a better word) of the dip. Many thanks to fellow Sacramento food blogger Hank Shaw for supplying me with bunch of fava beans from his garden.

Continue reading “Fava Bean Dip with Goat Cheese and Garlic” »

Please welcome guest author Garrett McCord of Vanilla Garlic who prepared this fabulous salad for us the other day. Big, big hit. ~Elise

“Very tangy and sweet! With just enough crunch from the peanuts.”

“It’s so colorful and aromatic, you can just smell the mint and garlic!”

The compliments Elise and I praised this salad with are plentiful. Really, this is a wonderful spring and summer salad, with Asian inspiration. Soba noodles, if you are not familiar with them, are thin Japanese noodles made with buckwheat flour, and are often served cold. Soba noodles can be found in the Asian aisle of many markets; they have a nice body to them and an earthy, old world taste. In this noodle salad, the mango, mint, and various other flavors contrast and match well with each other, giving the whole salad a good balance.

Continue reading “Soba Noodle Salad” »

Please welcome guest author Garrett McCord of Vanilla Garlic who prepared this fabulous salad for us the other day. Big, big hit. ~Elise

“Very tangy and sweet! With just enough crunch from the peanuts.”

“It’s so colorful and aromatic, you can just smell the mint and garlic!”

The compliments Elise and I praised this salad with are plentiful. Really, this is a wonderful spring and summer salad, with Asian inspiration. Soba noodles, if you are not familiar with them, are thin Japanese noodles made with buckwheat flour, and are often served cold. Soba noodles can be found in the Asian aisle of many markets; they have a nice body to them and an earthy, old world taste. In this noodle salad, the mango, mint, and various other flavors contrast and match well with each other, giving the whole salad a good balance.

Continue reading “Soba Noodle Salad” »

Are you familiar with jicama? This tuber looks like a seriously overgrown radish and is the root of a vine native to Mexico and Central America. The flesh is crunchy, mild, and even faintly sweet, and is often served with a little lime juice and chile powder to accompany Mexican dishes. I first encountered jicama (pronounced HICK-ah-mah) years ago in cafeteria salad bars, and on its own (how they typically serve it in those places), jicama can be a little boring. With some seasoning and lime juice, however, it comes alive, and is wonderfully refreshing, especially along side tacos and refried beans. This recipe comes from my friend Arturo who suggested to me the ingredients. (Thanks Arturo!)

Continue reading “Jicama Salad” »

Are you familiar with jicama? This tuber looks like a seriously overgrown radish and is the root of a vine native to Mexico and Central America. The flesh is crunchy, mild, and even faintly sweet, and is often served with a little lime juice and chile powder to accompany Mexican dishes. I first encountered jicama (pronounced HICK-ah-mah) years ago in cafeteria salad bars, and on its own (how they typically serve it in those places), jicama can be a little boring. With some seasoning and lime juice, however, it comes alive, and is wonderfully refreshing, especially along side tacos and refried beans. This recipe comes from my friend Arturo who suggested to me the ingredients. (Thanks Arturo!)

Continue reading “Jicama Salad” »