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« SALUD Peru Participant Story |
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Secrets of Italian Cooking |
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By Beth Klemick - I have noticed and maybe those of you reading our entries have as well, I often blog about topics that are not necessarily my strengths in life: packing, patience to research airfare and now cooking. When I prepare an Italian meal it generally consists of boiling the water, tossing in the store bought pasta and opening a jar of Ragu. “Crazy!” says my sister-in-law the proverbial Italian woman and cook, whose lasagna and eggplant parm are out of this world. From my sister-in-law’s kitchen, and her good graces in combination with watching the PBS cooking series with Lidia Matticchio Bastianich, I am slowly learning the secrets of Italian culinary traditions.
Italian cooking is among the richest and most varied. Central Italian food seems to be lighter than Northern Italian cooking, for example. And don’t forget there is also Southern Italian cooking from the regions of Sicily, Abruzzi, Molise, Campinia to name a few. The dishes prepared although different in each region are all exquisite to the palate in my opinion. All regional Italian cooking and their master chefs seem one very important secret in common: good Italian food is based on good ingredients. Some of the ingredients of much importance in Italian cooking can be olives and olive oil, Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. My sister-in-law would add that fresh, homemade pasta is a must!
If are not as fortunate as I am to have to have a wonderful sister-in-law who is a great Italian cook to show you first hand, Lidia’s PBS series is a wonderful way to learn more about Italian cooking. Or check out online within your given city or community, they could very well be offering classes for some hands on experience for the novice Italian chef. Buon appetito!
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By Anne-Marie Dingemans
Why do the Swiss make such awesome chocolate? Or more interesting maybe, how? I am a chocolate-lover. A chocolate-snob even, according to some of my friends. Well, I can not possibly call a Mars Bar chocolate, and if that makes me a snob, well, so be it. Do a little taste-test yourself. Buy a bar of Lindt chocolate and any kind of average chocolate-containing snack. Cleanse your palate with some bread and water (yes, we do take this very seriously), then savor a sample of each. Do you taste the smoothness, the rich, creamy, silky-soft taste of the Swiss chocolate? Does it really compare to the grainy, sugary, slightly sour taste of the so-called chocolate? In my humble opinion it doesn't.
Now I wonder, how do they do that? Most of the ingredients have to be imported anyway (except for the milk, but both Belgium and Switzerland make great chocolate, and Belgium is mostly flat, so the Alpine milk of Swiss cows can't be the secret). Maybe it's a matter of demand. The Swiss are the biggest chocolate-eaters in the world! 10.5 kilos per person, per year! I'm sure that if you eat that much of it, you want it to be as agreeable as possible! Of course no chocolatier would ever give you his secret recipe, but a visit to the Nestlé Chocolate factory in Broc would at least give you a look into the process of making chocolate, with free samples of course.
And to make it a complete day out, why not take the Chocolate Train? It runs from Montreux to Broc every Monday, with a stop in the town of Gruyere, famous for its cheese. You can choose to ride a 1915 vintage Pullman car or in the Panorama-car with its (surprise!) panorama window.
The only disadvantage of being in Switzerland, visiting the factories, and doing some serious chocolate-sampling, is once you return home, you might just have turned in a chocolate-snob...
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« Languages Spoken in the U.S. |
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| Winter in Spain »
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By Beth Klemick
The Japanese tea ceremony (known as ha-no-yu, chado, or sado) was likely originated in China and introduced into the Japanese culture. These days in Japan the tea ceremony has become a popular hobby of many Japanese who actually take tea ceremony lessons with a teacher. This ritualistic ceremony is learned by heart and very precise. The simplistic version of the ceremony is that the tea is prepared by the host, and served and drunken by the guests with conversation kept to a minimum. A tea ceremony can last anywhere between one hour to five hours, depending on the type of ceremony. There are different types of tea ceremonies too, like Obon temae and Ryu-rei. The Japanese Lifestyle website provided insightful and complete information regarding the tea ceremony along with many other fascinating Japanese cultural outlets.
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« Arabic Cooking: Our Moroccan Meal |
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| Coming Soon - Audio Phrase Books »
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Venezuela Cooking: Arepas Recipe |
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By Connie Marianacci
If there is one thing I miss about Venezuela it is the Arepas! Arepas for breakfast, arepas for lunch and arepas for dinner.
They are very simple to make and great!

Ingredients
- 1 cup of precooked corn flour masarepa/masarica/masaharina(precooked fine granulated white or yellow cornmeal found at ethnic section of supermarket or ethnic grocers)
- 2 cups of water
- 1 half teaspoon of salt
- 1 half teaspoon of butter
Preparation
- Add the salt to the water
- Then add the flour little by little and knead until it turns to a dough. Add the half teaspoon of butter.
- Start making small balls of dough about 4 inches wide and flatten them until they get about half an inch thick.
- To cook you can either put them in the oven or toast them. Serve them warm.
My favorite is to cut them in the middle and put cheese so it melts! You can also put ham and cheese, butter, meat and anything else you want.
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« Elections in Chile |
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| Venezuela Cooking: Arepas Recipe »
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Arabic Cooking: Our Moroccan Meal |
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By Sue Lavene
Perhaps we cannot just leave our desks and take a trip to Morocco spur of the moment. However, right in our city of Philadelphia, with fabulous multi-ethnic restaurants the norm, the staff at AmeriSpan enjoyed an evening "away" at a Moroccan restaurant, sharing a traditonal Moroccan feast in celebration of the 2005 holidays.
Exotically decorated in authentic décor, this casual and cozy restaurant was furnished with low sofas, large comfy pillows, dim lighting and the best part – no utensils! It's the perfect excuse to eat family style with your hands (hopefully scrubbed clean beforehand!), well, except for the soup.
A waiter carrying a large metal pitcher greeted us and passed out white hand towels to everyone. We were all instructed to gather our hands together over a pail, rubbing them together as he poured out the water, an impressive and fun (though not effective) display of ritual hand washing. We dried our hands with the towels provided that doubled as our napkins.
For the first course out of seven, Harira - a Moroccan soup traditionally eaten to break the fast during Ramadan - we used long wooden sticks with one end pointy, the other a small triangular shaped spoon.
The second course one of my favorites, a plate of 3 types of salads, one a creamy garlicky eggplant dip, another similar to the Mexican pico de gallo with tomatoes and onions and lastly, chopped carrots. Served with pita wedges, it was fun to watch my colleagues to see who dug in without hesitation – regardless of the fact that when the pita was gone, we had to use our fingers – and who was more reserved and stopped after they had no more bread.
Our eager palates were then introduced to the savory and sweet part of the meal, Bastilla, a traditional pigeon pie made from crushed almonds, eggs, warka or a phyllo-type dough and lots of powdered sugar on top. Of course, they wouldn't dare use Philadelphian pigeons because they wouldn't work well (so I hoped!) but used chicken instead. A vegetarian version was also served for me though I enjoyed the chicken better.
The next two courses were the tender and tasty whole roasted chicken with harisa cumin sauce and olives that we ripped apart with our hands and a huge plate of vegetable couscous.
As if we hadn't yet had enough food, for dessert, we were served a bowl of whole fruit, yummy pastries that tasted like baklava and hot mint tea to top off the dinner.
Of course, my blog would be incomplete if I didn't mention the hookahs for two being smoked by couples around us throughout the night.
Honestly, I had not had Moroccan food before this meal so I cannot vouch for its authenticity; however, it was delicious and I would definitely encourage people to experience it – for the ambiance and the food - at least once!
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« Cordoba Travel : Getting There |
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| Guatemala Travel : Guatemala Buses »
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Polish Cooking : Pierogies Recipe |
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By Beth Klemick
Of all Polish foods, by far the best known are pierogies. These culinary delights can be found ready made in almost any grocery store in the United States, offering quick and easy preparation by boiling them in water or, as an added bonus, sauté the boiled pierogies until golden brown.
For those who are more daring and wish to bring out the Polish chef in them here we have provided a homemade recipe for pierogies. For additional Polish delights, check out the Polana website The Polish Experience.
Dough
3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1-cup water (more if required)
butter or oil
salt and pepper
1. Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
2. Slowly stir in the remaining water until dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.
3. Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.
4. When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.
Filling
3 medium or 2 very large waxy potatoes (baking)
3 T unsalted butter
1-2 T light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 T Parmesan or white cheddar cheese, grated
1. Cook the potatoes in their skins, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
2. Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.
3. Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.
4. In a skillet, combine butter and oil or schmaltz over medium heat to melt. Sauté the garlic, onion, and leek for a few minutes until they begin to take on a translucent color.
5. Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.
Putting the pierogies together
1. Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a Kitchen Aid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
2. Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
3. Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.
Cooking
Gently lower pierogies into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue till all are cooked. Serve fresh with melted butter, or sauté in butter until lightly brown on outside.
* An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.
NOTE: If your pierogies are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved
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« Puerto Rico Travel : Sue goes Abroad |
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| Update: Living Language »
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By Jim Kane, Guest Blogger
Oaxaca is known for its cuisine. I've been fortunate to have traveled there a half dozen times in the last three years. I typically sample the culinary gamut from a late night, street corner tacos al pastor washed down with a cold Bohemia beer to an evening at the internationally known El Naranjo, a favorite of New York Times reporters for its traditional Oaxacan dishes prepared with care by Iliana de la Vega.
This latest trip, coinciding with the Day of the Dead celebrations in early November, added a new twist. In addition to the small group of travelers along with me participating in the marvelous Day of the Dead festivities, I was there to scout for a 5-star museum group traveling with Culture Xplorers next fall. A critical part of the scouting was trying out a new restaurant billed to be one of Oaxaca's finest.
Alejandro Ruiz, owner and chef of Casa Oaxaca Restaurant, was gracious with his time as he accompanied me for lunch at his restaurant adjacent to Santo Domingo, even though I was visiting during the single busiest week of the year.
He asked if he could choose a tasting menu for me so that I could try several of the dishes for which the restaurant was best known. Saying yes turned out to be one of the best decisions of my trip and pure culinary nirvana.
As I imbibed the food and fine mescal that accompanied it, my body seemed to go into a wonderful, altered state of consciousness.
Amongst the half dozen dishes I tried that day, the following were stand-outs:
Salad - jicama cannelloni stuffed with grasshoppers, corn mushrooms and Oaxacan string cheese, all local delicacies.
This was followed by
Soup – fresh corn mushrooms and zucchini flower with epazote
Fish – fish of the day with zucchini flowers, capers and tomato marmalade
Prawns - with salsa of chile de arbol pacific style
The tasting menu at Casa Oaxaca is currently 320 pesos for five courses (around $30 USD) per person. It will be one of the most memorable meals you'll have in Oaxaca or anywhere in Mexico.
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« Living in Guatemala |
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| Language Learning »
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Italian Cooking : Pizzelles Recipe |
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I can't remember a December without the delicious smell (and taste!) of pizzelles. My Aunt Anna makes the best pizzelles ever, and I can't wait until she makes a batch this year. I knew that pizzelles were an Italian tradition, but I really didn't know much else.
After doing a little research, I now know that the name pizzelle comes from the Italian word pizze meaning "round and flat" and that it has been called the world's oldest cookie. In Italy, they are also referred to as ferratelle, nevole, ciarancelle, cancellette, catarette...among lots of other things. In Scandinavia there are similar cookies, known as Lukken, and in Norway, Krumkake is baked using a similar iron as the pizzelle. Germany has its own version, Wafflekekse.
I haven't found a recipe that doesn't require a pizzelle iron, but I've read that a waffle iron works just as well. Enjoy!
Pizzelles
(makes about 24 cookies)
Ingredients:
3 1/2 cup All-purpose Flour
1 cup Sugar
2 tablespoon Baking Powder
1/2 cup Butter or Margerine, melted & cooled
3 Eggs
1 teaspoon Vanilla
Directions:
Stir together flour and baking powder.
In a small mixer bowl, beat eggs with electric mixer until foamy. Stir in the sugar.
Add the cooled melted butter or margarine and vanilla.
Stir in the flour mixture; mix well.
Chill dough about 3 hours.
Using about 2 tablespoons for each cookies, shape the dough into balls.
Heat pizzelle iron on range-top over medium heat (for electric pizzelle iron, heat and use according to manufacturer's directions) until a drop of water sizzles on the grid.
Place on ball of dough on the iron.
Squeeze lid to close; bake over medium high heat about 1 or 2 minutes on a side or until golden.
Turn wafer out onto a paper towel to cool.
Recipe Link has tons of recipes, including this one.
What's Cooking America is a great resource for food history.
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« Travel Purchases |
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| Second Language Acquisition »
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Traveling abroad allows tourists to experience, among lots of other things, new flavors or brands of carbonated beverages, which is a real view into a country's culture. Since I'm partial to Coca-Cola products, I did a little research and found some of their products around the world.
Here are a few I found interesting:
Quatro
Where You Might Find It - Argentina, Chile
Flavors - Grapefruit, Lemon
Kinley
Where You Might Find It - Austria, El Salvador, Germany, Israel, Italy, Poland, Switzerland
Flavors - Apple, Bitter Grapefruit, Bitter Lemon, Bitter Orange, Bitter Water, Club Soda, Fruit Punch, Ginger Ale, Lemon, Orange, Pear, Raspberry, Vanilla Cream
Inca Kola
Where You Might Find It - Chile, Ecuador, Peru
Flavor - Bubble Gum
Nordic Mist
Where You Might Find It - Chile, Portugal, Spain
Flavors - Bitter Lemon, Bitter Water, Fruit Punch, Ginger Ale, Lemon, Orange
Smart
Where You Might Find It - China
Flavors - Apple, Apple Banana, Apple Strawberry, Coconut, Grape, Grapefruit, Mandarin Orange, Orange, Peach, Vanilla Cream, Watermelon
Lift
Where You Might Find It - Germany, Guatemala, Mexico, Poland
Flavors - Apple, Apple Blackcurrant, Apple Lemon, Apple Peach, Cherry, Grape, Grapefruit, Lemon, Orange, Peach, Pear, Raspberry, Vanilla Cream
Tiky
Where You Might Find It - Guatemala
Flavor - Pineapple
Real Gold
Where You Might Find It - Japan
Flavors - Cola, Ginseng, Herbal
Mare Rosso
Where You Might Find It - Spain
Flavor - Bitter Herbal
Limca
Where You Might Find It - United Arab Emirates
Flavor - Lemon Lime
Oh, and don't worry Fresca fans...you can find everyone's favorite grapefruit soda in Bolivia, Canada, Costa Rica, El Salvador, Honduras and Mexico. And if you love TaB as much as I do, Spain and a few other countries still offer Coca-Cola's first (and best!) low-calorie cola.
For hours of fun, check out Coca-Cola's Virtual Vender!
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« Movie: Maria Full of Grace |
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| Travel Abroad Advisor : Meet Joaquin »
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Today is Halloween, but tomorrow begins Mexico's Days of the Dead (Los Dias De Los Muertos) celebrations. Here is a recipe for Pan de Muerto, the "bread of the dead".
Ingredients:
1/2 cup butter
1/2 cup milk
1/2 cup water
5 to 5-1/2 cups flour
2 packages dry yeast
1 teaspoon salt
1 tablespoon whole anise seed
1/2 cup sugar
4 eggs
In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic.
Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.
Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.
Glaze
1/2 cup sugar
1/3 cup fresh orange juice
2 tablespoons grated orange zest
Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
If desired, sprinkle on colored sugar while glaze is still damp.
I found this recipe at Global Gourmet, where they also give you the history of the Day of the Dead.
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« International Travel Packing |
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| Travel Abroad Advisor : Meet Connie »
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Although it is currently a humid 82 degrees in sunny Philadelphia, autumn has officially begun. Sadly, it is definitely not sweater or jacket weather in our fair city just yet, but perhaps some of you lucky readers have already packed your sandals away and started wearing long sleeves and corduroy (I am so jealous!)As Sue mentioned in her questionnaire posted earlier this month, autumn is the time for warm, hearty foods. Because AmeriSpan is a study abroad travel company, I thought I would try to find some autumn recipes with an international flair; I was able to find a recipe for Minestrone and for chicken and black bean enchiladas. Please let us know what you think if you try these recipes, and we would love to know what you're cooking to celebrate fall!
Minestrone
Ingredients
- 1 1/2 Tbsp (25mL) olive oil
- 1 onion, chopped
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 tsp (1g) basil leaves
- 1 tsp (1g) marjoram leaves
- 1 medium zucchini, chopped
- 1 quart (1L) chicken or vegetable broth
- 2 cups (300g) white beans, cooked (canned beans work well)
- 2 cups (910g) canned tomatoes
- 1/2 head cabbage, chopped
- 1/4 cup (10g) parsely
- Pepper, to taste
Directions
- Heat the olive oil in a large, heavy bottomed pot.
- Add onions, celery, and garlic and sauté until the vegetables are tender, but not yet browned. Add basil and marjoram leaves and stir for one to two minutes.
- Add chopped zucchini and cook for another few minutes. Pour in chicken or vegetable broth, the cooked beans and the tomatoes. Cover, bring to a boil, and then reduce heat to simmer.
- Allow the soup to cook for about 45 minutes, stirring occasionally. If the soup looks thicker than desired, add some water, 1 cup (240mL) at a time.
- When it almost looks like soup add the chopped cabbage, and the parsley and cook for about 10 minutes more.
- Add some freshly ground black pepper to taste.
- If a heartier soup is desired, a handful of small sized pasta can be added; then the soup needs to be cooked for about 10 minutes more.
Serve with sprinkling of Parmesan cheese over the top, if desired.
Chicken and Black Bean Enchiladas
Ingredients
Sauce:
- 2 Tbsp (15g) flour
- 1 1/2 Tbsp (10g) chili powder
- 1 1/2 Tbsp (10g) cocoa powder, unsweetened
- 1/2 Tbsp (6g) sugar
- 1/4 tsp (2g) salt (sea salt if on a corn-free diet)
- 2 1/2 cups (600mL) tomato sauce, canned
- 1 1/2 cups (360mL) water
- 3 ounces (85g) tomato paste
Filling:
- 1 pound (455g) boned and skinned chicken breast, uncooked
- 1 2/3 cups (425g) black beans, canned, (one 15-ounce can)
- 1 1/2 cups (195g) reduced fat Monterey Jack cheese, shredded, divided
- 4 ounces (115g) green chili peppers, diced
- 2 tsp (5g) cumin powder
- 1 tsp (4g) garlic powder
- 6 or 7 flour tortillas, 10-inches (25cm) round
Directions
To make sauce:
- In a small bowl, combine flour, chili powder, cocoa powder, sugar and salt; set aside.
- In a medium saucepan, add tomato sauce, water and tomato paste.
- Heat and stir in flour mixture using a whisk.
- Continue stirring over medium heat while sauce thickens.
- Simmer slowly for 30–60 minutes, stirring occasionally.
To make filling:
- Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes.
- Cool and cut chicken into 1/2-inch (2cm) pieces.
- Drain and rinse canned black beans.
- In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder.
Cooking Directions
- Preheat oven to 400°F (205°C).
- Spray a 9x12-inch (22x30cm) shallow baking pan with vegetable oil spray.
- Pour one cup enchilada sauce into the baking dish and spread evenly.
- One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce.
- Place approximately 1 cup (150g) of filling on each tortilla and roll it up.
- Put in baking dish seam side down.
- Continue this process until all enchiladas have been assembled.
- Pour remaining sauce over enchiladas.
- Bake in the oven uncovered for 20–25 minutes.
- Remove and sprinkle over remaining cheese.
- Return to oven for 5 more minutes.
Serve with salsa and light sour cream.
I found these and lots of other great seasonal recipes on All Recipes. Again, feel free to send us your autumn recipes or variations on the ones posted above.
Have a great weekend!
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« Staff Stories: Miscommunication |
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| Travel Advice »
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For a vegetarian or vegan, the thought of eating out can be a bit overwhelming. Traveling to a different country and culture can be an even bigger challenge. But fear not, there are many resources available that can make traveling a breeze. In the next few installments, I’m going to include some tips and websites that offer vegetarian alternatives and information for the traveling herbivore.
I think the logical place to start would be with flight information. With budget cuts and bankruptcies, many airlines have limited if not completely cut out all specialized meal options. If you wish to be provided with a snack or meal on your flight remember to contact your airline ahead of time. If a vegetarian option is available it must be requested beforehand. If a vegetarian option is not available, packing a small snack is a great option. PETA has a great list of vegan foods at the following link: Accidentally Vegan
Here are some popular snack items that are vegan and travel-friendly:
- Goldenberg's Peanut Chews (Original)
- Nature Valley Peanut Butter, Maple Brown Sugar, Banana Nut, Cinnamon, Pecan Crunch, Roasted Almond and Apple Crisp Granola Bars
- Laffy Taffy
- Oreos
- Ginger Snaps
- Ritz Crackers
- Swedish Fish
- Twizzlers
- Wheat Thins
- Fritos
- Famous Amos Sandwich Cookies
- Starbursts
My favorite place to find vegetarian-friendly information on the Web is HappyCow. I will be making many references to this wonderful site. In the future, I will discuss fast food options for the traveling veggie, vegetarian and vegan friendly foreign cuisine, and things to look out for when looking for food. Happy eating!
By Jennifer Horigan
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« Meet John |
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| Staff Stories: Miscommunication »
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Oaxacan Street Vendors
Anything that walks, swims, crawls, or flies with its back to heaven is edible. - Cantonese saying
Travel to any country anywhere in the world, and the food will give you a good idea of its religious and cultural identity. Crossing all socio-economic boundaries, it symbolizes community, love, life and home. It was written best by the renowned gastronome Jean Anthelme Brillat-Savarin in 1825: "Tell me what you eat, and I’ll tell you who you are." Street vendors, specifically, are an important icon of any culture, selling the "food of the people", which can be anything from fresh coconut juice and mangoes on a stick to fried guinea pig and a bowl of noodles.
Known as the culinary center of the country, during one recent trip to Oaxaca, Mexico, we found ourselves in an adventurous mood for some local grub. And what better way to explore local delights but from street vendors, we thought! First, we gazed upon a huge pile of small dark red fried grasshoppers, or chapulines, which are generally dry roasted and spiced with chilies, salt and lemon. We were told that you are supposed to take a spoonful of chapulines and place them in a soft tortilla and then eat it.
Try as I might, no amount of distraction could convince me to try the chapulines even with closed eyes, so I wandered next door to see what I could find. There was another vendor selling tlayudas, which are delicious, huge 12 inch tortillas crisped on the barbeque and topped with Oaxacan-style beans, shredded cheese and salsa, often eaten as a late night snack.
Further down the street, we found a stand with a local indigenous woman selling tejate, the traditional Oaxacan corn drink made with cinnamon and cocoa beans with a frothy cap. With her long braided hair and brightly colored embroidered (and sleeveless!) blouse, she was stirring it around up to her armpits in the huge bowl in front of her. Even though back home this demonstration would have turned my stomach, I decided to let go of my normal inhibitions and promised myself I’d at least try it once.
It has been said that Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Although there are certainly times when a fancy restaurant meal hits the spot, you need not spend a lot of money on food to be completely satisfied in Oaxaca. Just have a stroll down Oaxaca’s colonial streets and you will find some of the best regional food ever! Buen provecho!
*Disclaimer: Eating food from street vendors can be a really neat experience when done with caution. If you are skittish, trust your instincts. There are other ways to taste the local fare such as staying with a host family (with meals included, of course!) or going to reputable restaurants serving regional dishes.
By Sue Lavene
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Ingredients:
6 chicken breasts
4 tablespoons olive oil
1/4 cup raisins
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 onion, chopped
1/4 teaspoon cinnamon
1 green pepper, chopped
1/2 teaspoon salt
3 slices pimento pepper, chopped
1/4 teaspoon pepper
1 teaspoon sugar
2 large tomatoes, peeled,seeded and chopped
1 grated orange rind
2 ounces unsweetened chocolate squares, chopped
2 tablespoons chili powder (or to taste)
2 1/2 cups chicken broth
1/4 cup light rum
1/4 cup slivered almonds
Directions:
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.
Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
To onion mixture, add chili powder, blending well.
Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
Add chocolate, stirring until melted.
Replace chicken, spooning sauce over.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
Serves 6
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