International Foods Night

We had a lot of fun at our International Foods night. Yummy food! Thanks everyone for coming!

Mexican Corn, by Sarah Jane B.

4 ears fresh corn on the cob
1 cup shredded Cotija cheese (it's sometimes hard to find, so you can use shredded parm too)
2 T mayo
2 T sour cream
Lime zest
Juice from 1 lime
1/4 tsp. chilli powder
1/4 tsp. cumin

1. Cook corn as desired (boiling is fine and tastes great, but if you're grilling, I say grill!)
2. Grate cheese onto a plate big enough to roll the corn around on.
3. Mix mayo and sour cream in a small bowl. Add lime zest and juice. Stir in chilli powder and cumin.
4. When corn is finished and still hot, spread some sauce on the corn (I like to use a pastry brush to get it covered evenly). Roll corn in the shredded cheese. If you want you can sprinkle with a little extra chilli powder, or squeeze some more lime on top.

Black Bean Pupusas

Black Bean El Salvadorian Pupusas, by Sarah Jane B.

Ingredients:

2 cans black beans (drained and rinsed)

2 T. olive oli, plus more for brushing pupusas

1 shallot, sliced

2 cloves garlic

1 tsp. dried oregano (you can also use mint)

salt and pepper to taste

6 flour tortillas

3 cups grated queso blanco (you can also use, jack or mozzarella cheese)

1 cup sour cream

1 bunch chopped fresh cilantro

1. Drain and rinse beans

2. Heat olive oil in a frying pan over medium heat. Add shallot, and garlic and roast for about 4-6 minutes.

3. Combine beans, oregano and roasted shallot and garlic in a food processor and puree until they are thick but spreadable. (I like to add a little fresh lime juice as well). Season with salt and pepper to taste. This part of the recipe can be prepared up to a day in advance.

4. Lay tortillas on a work surface. Lightly brush the tops with olive oil and turn the tortillas over. Spread the bean mixture over half of each of the tortillas, dividing it evenly among them. Sprinkle 1/2 cup cheese over the bean mixture on each tortilla. On the other half of the tortilla spread 2 T. of sour cream and 1 T. of chopped cilantro. (I also like to add fresh avocado if I have it). Fold the tortillas in half so the cheese and sour cream are covered, making a sort of turnover.

5. You can either cook them on a grill, or on a grill pan over the stove. When ready to cook, turn cooking surface to medium-high heat, and brush with olive oil. Place pupusas on the hot surface until they are nicely browned, 1-2 minutes. Turn pupusas over using a spatula and grill the other side the same way. When done the cheese should be melted and the tortillas should be golden brown. 

6. Serve whole, or cut into wedges. You can also garnish with guacamole, or salsa.

Coconut Chicken Curry

Coconut Chicken Curry, by Karmy M.
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Curry Chicken

Curry Chicken, by Lori S.

2 Tblsp oil

1-2 large onions, peeled and chopped

2 Tblsp. flour

½ tsp. sugar

½ tsp. salt

1 Tblsp. curry powder (or more)

2 cups chicken broth

salt and pepper to taste

3 to 4 cups cooked and cubed chicken.

White rice, cooked (for serving)

Heat oil in a deep pan. Add onions and cook slowly until golden. Stir in flour, sugar, salt, curry. Add chicken broth. Cook and stir until thick. Taste, and if needed, add salt and pepper. Add cooked chicken. Heat through, but do not let boil.

To serve:  Have a large bowl of fluffy rice ready to serve with at least 4 of the condiments.

Condiments:

crisp bacon, crumbled

mango chutney

toasted coconut

cooked egg, chopped

chopped ham

raisins, or dried cranberries

chopped cashews (or other nut)

green bell pepper, diced

pineapple tidbits

Swedish Meatballs with Lingonberry Sauce

Swedish Meatballs with Lingonberry Sauce, by Holley T.

Serves: 6 to 8 servings

Ingredients
1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving

Directions In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.

Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done. Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Mexican Simple Salsa

Mexican Simple Salsa, by Kate Z.

1 14 oz. can Diced Tomatoes
1/3 of a Green Pepper (or 2 Anaheim Peppers)
3 Green Onions (green stems and all)
1 TB of Crushed Red Peppers (or more for added heat)
1 handful of fresh Cilantro
Juice of 1 Lime
1 tsp. Salt
1/4 tsp. Pepper


Put all ingredients into a Food Processor, or blender. Pulse the "chop" button to desired consistency. Serve with chips and all your favorite Mexican dishes. Super quick and delicious!

Jalapeno Cheddar Cornbread Muffins

Jalapeno Cheddar Cornbread Muffins, by Candy L.

Makes 11 muffins

1 cup flour
1 cup cornmeal
1 Tbslp. baking powder
Kosher salt and pepper to taste
6 Tblsp. unsalted butter, melted
1 cup buttermilk
2 Tblsp. honey
2 eggs
1/2 cup grated Parmesan cheese (+ more for topping)
1/2 cup shredded Cheddar (+ more for topping)
1 jalapeno, seeded and diced (+ more for topping)

Preheat oven to 400 degrees. Spray muffin tin with Pam or line with papers. Combine flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk together butter, buttermilk, honey and eggs. Pour over dry ingredients. Stir with rubber spatula just until moist. Add jalapeno and cheeses. Gently combine. Scoop into 11 muffins. Top with jalapeno slice and sprinkle with cheeses. Bake 12 to 15 minutes until toothpick comes out clean.

Favorite Salad

Favorite Salad (recipe from Jaime B.)



Louise's dressing
1/3 C red wine vinegar
3 T sugar
1 t salt
1 t Dijon mustard
1 clove garlic chopped
¾ C Olive oil

Blend all ingredients in a blender except olive oil.
Slowly add olive oil to blended mixture

For Salad
1 bag of spring mix
½ cup of pine nuts (more if you like them)
¾ Cup Parmesean cheese
½ cup chopped tomatoes (I use cherry tomatoes)
A handful of chopped basil
2 cups of cooked and cooled bow tie pasta

Kona Inn Banana Bread

Kona Inn Banana Bread - Cynthia R.

2 c sugar
1 c softened butter
6 mashed ripe bananas
4 eggs
2 1/2 c flour
2 tsp baking soda
1 tsp salt

With electric beater, cream together sugar and butter till fluffy. Add bananas and eggs, beating until well mixed. Sift together dry ingredients. Blend in banana mixture, but do not over mix. Pour into 2 greased loaf pans and bake at 350 for 45-60 minutes., until firm in the centers. Cool on rack for 10 minutes before removing from pans. Makes 2 loaves.

Belle's Rolls

Belle's Rolls - Julie C.

1/2 cup mashed potatoes
1/2 cup butter (softened)
1/3 cup sugar

Mix together and add:

1 cup Evaporated canned milk
1 cup warm water (not too hot or the dough won't rise)
2 eggs
Dissolve 1 package of yeast into 1/2 cup lukewarm water.

Add to the above mixture and then add:

2 cups flour
1 tsp baking powder
2 tsp salt
1/2 tsp soda

Beat thoroughly. Gradually add enough flour to make a dough, about 4-5 cups. Knead for 2 minutes. Place in greased container and grease the top of the dough. Let rise once (I wait 2 hours), shape and put in greased pan or on a cookie sheet. Let these rise again (I do 2 hours). Bake at 400 degrees for 10 minutes.

Dough may be stored in refrigerator for 4-5 days before using if placed in pan twice its size, and covered tightly. Shape and place in pans 2 hours before baking.

Individual Meat Loaves

Individual Meat Loaves - Tahne L.
from here

Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Frozen Pumpkin Pie

Frozen Pumpkin Pie - Kiley W.

1 ready-to-use graham cracker crust
1 pint vanilla ice cream, softened
1 cup pumpkin
1 cup sugar
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1 cup non-dairy whipped topping

1) Place the ice cream in the graham cracker crust and chill until firm.
2) In a medium bowl, combine the pumpkin, sugar, ginger, nutmeg and salt. Fold in the whipped topping and spread over the ice cream layer. Freeze.

To serve, allow to sit at room temperature 5 minutes before slicing. Sprinkle each serving with graham cracker crumbs, if desired.

Serves 8-10.

Berry Boo Punch

Berry Boo Punch - Summer H.
2 liters ginger ale
2 cups cranberry/raspberry juice drink
2 cups grapefruit juice
ice

In a large punch bowl, combine the cranberry/raspberry juice drink and grapefruit juice.
Slowly pour in the ginger ale and stir to combine. Add ice and serve.

Pumpkin Coconut Cream Cheese Cake

Pumpkin Coconut Cream Cheese Cake - Summer H.
(A Prizewinner!)

2 cups sugar
1 1/4 cups salad oil
4 eggs, beaten
2 cups cooked pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 tsp. cinnamon
1/2 cup chopped nuts
1/2 cup flaked coconut

Beat together sugar and oil. Mix in eggs and pumpkin. Stir in dry ingredients. Then add nuts and coconut. Pour into greased 9 x 13 x 2-inch pan and bake in 350F oven for 25 to 30 minutes, or until cake tests done. Frost with Cream Cheese icing.

Coconut Cream Cheese Frosting
1/2 stick butter, softened
1 8-oz. package cream cheese
1 box confectioners sugar
1 tsp. vanilla
1/2 cup chopped nuts
1/2 cup flaked coconut

Cream butter and cream cheese. Gradually add in sugar and vanilla. Stir in nuts and coconut. Spread evenly over cake when cooled.

Pumpkin Dream Pie

Pumpkin Dream Pie - Jessica V.

Ingredients

1 large (30 oz) can of pumpkin pie mix (with all the spices already added)
1 bag of mini marshmallows (white only!)
1 pkg of (2) graham cracker crusts, already made up
2 large cartons of cool whip
1/2 tsp. cinnamon
Freshly ground nutmeg

Instructions

1) In a bowl, mix 1/2 of the can of pumpkin pie mix and 1/2 bag of marshmallows until well coated.
2) Add 1 carton of cool whip - mix well
3) Add 1/2 tsp cinnamon to the mix (even though the pie mix has spices - this just brings out the flavor more)
4) Pile the mixture into the two pie crusts - It will be high
5) Split one carton of cool whip between the two pies, pile it on!
6) Sprinkle nutmeg and cinnamon over the top for color.
7) Use the plastic lids to cover and pinch down with the edges of the aluminum on the crusts.
7) Freeze - take out 1 hour prior to serving
8) It cuts a little better slightly frozen

This is from Jessica's mom, Karen, and she's won several prizes with this recipe.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting - Angela Z.
from here

Angela brought these to the Harvest Festival - they were so yummy!!

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, beat together sugars and oil. Add eggs and vanilla beating until well mixed. Add pumpkin and buttermilk until incorporated. In a separate bowl combine the dry ingredients and whisk. Add to pumpkin mixture and beat until creamy. Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full. Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean. Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water

Beat together the cream cheese and butter. Add half of the powdered sugar, salt, cinnamon and vanilla. Beat until fully incorporated. Add the remaining powdered sugar and water, until desired consistency is reached. Beat on medium high until light and fluffy. Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar! Enjoy:)

Chicken Lo Mein

Chicken Lo Mein - Angela Z.
from here

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch
Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar
8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Jalapeno Rice

Jalapeno Rice by Cherie P.

2 Tblsp. olive oil
1 onion, chopped
2 jalapeno peppers, deseeded and chopped
heaping tablespoon of garlic, chopped (I use Costco's jar) or any type you like
2 14 oz. cans chicken broth
1 1/2 tsp. cumin powder
dash salt and pepper
2 cups brown rice
1/2 - 3/4 cup chopped cilantro (one medium bunch)
3-4 Tblsp. lime juice

Fry your onions and jalapenos in the oil till a bit browned. Add garlic, chicken broth, cumin, salt, pepper and rice. Cover and cook on low until rice is done. Or, you can put in a pressure cooker for 15 minutes on high pressure if you like. When cooked, stir in your cilantro and lime juice just before serving. Good the next day, too.
Makes about 12 servings or 6 hearty servings

Recipes!

I will be posting the recipes from our last Recipe Club. Email me your recipe if you haven't already.