The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: The Falkland Islands for Rack of Lamb With Honey.
The Falkland Islands, due to their isolated location, rely on local produce, much grown hydroponically, and lamb or mutton for the bulk of the diet. Much of the cuisine reflects the English heritage, and snack bars and hotel restaurants provide meals.
Ingredients: 1 rack of lamb 1 tbsp butter 1 tbsp chopped mint 3 tbsp honey salt and pepper lemon zest (optional) Directions: 1. Brown the ribs in a small amount of oil and transfer to a oven-proof dish.
2. Meanwhile, mix the honey with the mint and lemon zest, then brush over the rack of lamb. Roast at 350 degrees until an internal thermometer reads 145 degrees (this will give you medium-rare lamb, cook for longer if you like your meat a little more well-done).
3. Baste with the pan juices before serving. Serve with a green salad and baked potatoe with butter and grated parmesean cheese, Falkland style!
Equipment: Mandoline Bowl of cold water Microwave-safe plate Paper towels
Ingredients: 1 or more potatoes or other firm, starchy vegetable, scrubbed clean Any seasoning(s) of choice. Salt is very optional : ) Olive oil spray (like PAM Organic Olive Oil No-Stick Cooking Spray)
Instructions: 1. Thinly Slice the Potato – Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water to keep from turning. Repeat with the other half of the potato and any other potatoes you are preparing.
2. Soak and Rinse the Slices – Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.
3. Dry the Slices – Dry the slices between two clean dish cloths or spin them in a salad spinner.
4. Season the Slices – Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips. Briskly spray with olive oil for 2 seconds.
5. Microwave the Slices – Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden. Sprinkle with additional seasoning if desired.
6. Repeat with Remaining Batches – Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.
Storing – Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and bake them up as you want them.
The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Ecuador for Ceviche De Pescado!
Ceviche De Pescado (Fish Ceviche)
The fish cooks in the lime juice! Hardly a Quik! recipe with the marianting time for fish & veggie marinate totaling 5 hours! But once the fish is “cooked”, mixed with the marinade & seasoned, it’s ready. Totally worth it!)
Prep Time: 20 min Ready In: 5 hours Serves: 6 to 8 servings
Ingredients: 2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces 2 red onions diced very finely 4 tomatoes diced very finely 2 bell peppers, assorted colors, chopped very finely 20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade 1 bunch of cilantro (also known as coriander) chopped as finely as possible Salt and sunflower oil
Preparation: 1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for at least 4 hours.
3. Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
4. Once the fish is “cooked” in the lime juices rinse it well and mix it with the vegetable marinade, add salt and sunflower oil to taste.
5. Serve with chifles, patacones, tostones or popcorn.
The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Cambodia for Cambodian Fish Amok!
Cambodian Fish Amok (Curried White Fish Served With Coconut Sauce.)
Active Time: 30 mins / Servings: 2
Ingredients: Curry Paste 3 cloves garlic, finely chopped 1 large shallot bulb, finely chopped 3 stalks lemongrass, ends trimmed, inner tender stalk only, finely chopped ½ -inch piece galangal, peeled and finely chopped 2 kaffir lime leaves, finely chopped 1 teaspoon tumeric powder 1 teaspoon light brown sugar, packed 1 teaspoon salt 2 teaspoons chili paste – like Sambal Oelek Fish Amok 1 tablespoon vegetable oil ½ teaspoon shrimp paste (optional) – substitute anchovy paste if you can’t find shrimp paste 1 cup coconut milk, well shaken 1 tablespoon white sugar 1 teaspoon salt ¾ pound firm, mild white fish – like halibut, mahi mahi, or true cod, skin removed 1 cup fresh spinach leaves, cut into ½-inch thick ribbons 1 egg 1 tablespoon fish sauce Julianned red bell pepper Kaffir lime leaf ribbons – thinly sliced kaffir lime leaves
Preparation: Curry Paste: Make this curry paste with a mortar and pestle or use a food processor. The mortar and pestle will give the curry a deeper flavor. Place the first 5 ingredients in a mortar and pestle and pound to a paste. Alternatively, place first 5 ingredients in a food processor and process until a smooth paste forms. Add the remaining ingredients and pound or process until all spices are well incorporated. Fish Amok: Thinly slice the fish into ¼-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat. Add the curry paste and cook for 1 minute. Add the shrimp paste, coconut milk, sugar and salt, whisking to combine. Turn the heat to medium and simmer for 2 minutes, whisking occasionally. Add the fish and spinach leaves, gently folding the fish into the curry sauce with a wooden spoon or rubber spatula. Let the amok simmer for 3 to 4 minutes, or until the fish is just cooked through. Turn the heat off. In a small bowl, whisk the egg with the fish sauce and 2 tablespoons of the curry sauce from the pan. Pour the egg mixture into the saucepan and gently fold it into the curry.
Serve the amok in a bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk), a few julienned red pepper pieces and a sprinkling of kaffir lime leaf ribbons.
The saying goes, that the way to a man’s heart is through his stomach. Let me just add that the way to any lover’s heart is through their gastrointestinal tract (a man who cooks for me has already gotten to 2nd base, easy lol!). But what if your Baby “isn’t from around here” and you want to cook something special from home that will make them feel all warm and fuzzy inside, ust like their Mama use to make? Well, you’re in luck! I’ll be blogging recipes for cuisine from countries around the world, starting from the Muslim land of Afghanistan to the Motherland of Zimbabwe. So get those pots n’ pans and recipe cards ready! Our first stop?… Afghanistan for Kabuli Pulao!
Kabuli Pulao – Afghani Rice
(Rice Pilaf with Meat, Raisin & Carrots)
Cooking Time: 40 minutes / Serves: 6
Ingredients:
Lamb or Beef – 750 Gram, cut in large pieces (lightly salted) Beef/Lamb broth – 1 cup Basmati rice – 3 cups (500 Gram) Onion – 2 large, diced Saffron – ½ tsp Cumin powder – ½ tbsp Salt – 2 tsp Carrots – 3, julienned (sliced) thin vertical slices Black raisins – 1 cup Almonds – ½ cup, blanched Pistachios – ½ cup, blanched Cooking oil – ½ cup (250 ml) Tomato- 3 medium size Water – 2½ cups (boiled)
Preparation:
Soak rice in water in a bowl and keep aside.
Heat oil in a heavy large skillet or pressure cooker and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add saffron and tomatos fry the meat until the oil separates and rises to the top. Add water (boiled) and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.
In a separate pan, sauté carrots, in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.
When meat is cooked, Lower the heat and add rice, salt and water/beef broth cover the pan (pressure cooker) cook until rice absorb water. once the water dries up to about 70% of its original quantity, then cover the pan (pressure cooker) Let the Pulao stand for about 15-20 minutes on medium/low heat. We call this brewing time.
When ready to serve, transfer the rice on serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts.
Total Time: 10 mins Prep Time: 5 mins Cook Time: 5 mins Serving: 1
Ingredients: 1/2 tablespoon butter 1 slice cooked bacon, crumbled 2 eggs 1 tablespoon light cream or 1 tablespoon milk 2 tablespoons blue cheese, crumbled salt and pepper, to taste
Directions: 1. Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon. 2. Allow to cook until firm enough to flip. Cook until the underside is firm.
3. Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.
6 Quick & Delicious Veg-Out Smoothie recipes for you to try!
1. Pea Perfection Smoothies
Prep Time: 10 min Total Time: 10 min Servings: 2 Ingredients: 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen sweet peas 1 cup Cascadian Farm® frozen organic strawberries 1/2 cup pineapple juice 1 medium banana, cut up Directions: Step1 Cook peas as directed on bag. Rinse with cold water until cooled. Drain. Step2 In blender, place 1/3 cup of the cooked peas and remaining ingredients. (Cover and refrigerate remaining peas for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
2. Sweet Sensation Spinach Smoothies
Prep Time: 8 min Total Time: 8 min Servings: 2 Ingredients: 1 box (9 oz) Green Giant® frozen chopped spinach 1 medium banana, cut up 1 cup Cascadian Farm® frozen organic sliced peaches 1/2 cup lime sherbet 1/2 cup pineapple juice Directions: Step1 Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible. Step2 In blender, place 1/4 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
3. Broccoli Power Punch Smoothies
Prep Time: 8 min Total Time: 8 min Servings: 2 Ingredients: 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts 1 cup frozen mango chunks 1/2 cup Cascadian Farm® frozen organic strawberries 1 medium banana, cut up 1/2 cup pineapple juice Directions: Step1 Cook broccoli as directed on bag. Rinse with cold water until cooled. Drain. Step2 In blender, place 1/3 cup of the cooked broccoli and remaining ingredients. (Cover and refrigerate remaining broccoli for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
4. Lactose Free Peach-Mango Lassi
Prep Time: 10 min Total Time: 10 min Servings: 4 Ingredients: 1 cup ice 1 1/2 cups chopped mango 1 cup original-flavored soymilk 2 containers (6 oz each) Yoplait® Lactose Free peach yogurt Ground ginger Directions: Step1 In blender, place all ingredients except ginger. Cover; blend on medium speed about 2 minutes or until smooth. Step2 Pour into 4 glasses; top with ginger. Serve immediately.
5. Gluten Free Strawberry Kiwi Smoothie
Prep Time: 10 min Total Time: 10 min Servings: 2 Ingredients: 1 small apple, peeled, cut into chunks 1 kiwifruit, peeled, cut into chunks 4 medium fresh strawberries 1 container (6 oz) Yoplait® 99% Fat Free creamy strawberry yogurt 1/3 cup apple juice Directions: Step1 In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth. Step2 Pour into 2 glasses. Serve immediately.
6. Super Athlete Spinach Smoothies
Prep Time: 8 min Total Time: 8 min Servings: 2 Ingredients: 1 box (9 oz) Green Giant® frozen chopped spinach 1 container (6 oz) Yoplait® Greek Fat Free blueberry yogurt 1 avocado half, pitted and peeled 3/4 cup cranberry-blueberry juice 1/2 cup Cascadian Farm® frozen organic blueberries Directions: Step1 Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible. Step2 In blender, place 1/4 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
Total Time: 10 mins Prep Time: 10 mins Servings: 5 cups
Ingredients: 1 cup chopped green beans (cooked) – I used the frozen beans and steamed them in the microwave 1 (15-oz) can of chickpeas 1 (15-oz) can of Red Kidney Beans 1 red bell pepper, finely chopped 1 cup of chopped romaine salad 1/3 cup packed fresh parsley, finely chopped 3 green onions, finely chopped Salt & pepper, to taste
You can either use fat free Italian Dressing or make your own dressing.
For your own dressing: 8 tbsp fresh lemon juice (about 1.5 lemons) 1.5 tbsp extra virgin olive oil, or more to taste 1 tbsp apple cider vinegar 1 tbsp pure maple syrup 1 tbsp Dijon mustard 1/4 tsp salt
Directions: 1. Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, parsley, and green onion. Mix. 2. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed. 3. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.
Ingredients: 4 12 oz. button mushroom (cremini, quartered) 4 12 oz. fresh mushrooms (shiitake, oyster, chanterelle) 1 12 lbs top sirloin steak (boneless beef, cut into 1 inch cubes) 2 tbsps olive oil salt 2 carrot (cut into 14 inch thick slices) 1 onions (cut lengthwise into thin wedges) 2 garlic cloves (sliced thin) 12 cup red wine (dry white or, beef or chicken broth) 16 oz. white beans (great northern, navy or cannellini, rinsed, drained) 14 12 oz. diced tomatoes (with garlic and onion undrained) chopped parsley (garnish)
Directions: 1. Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.
2. Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.
3. Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
4. Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.
6 servings: About 1 3/4 cups each Active Time: 30 minutes Total Time: 30 minute
Ingredients: 1 tablespoon canola oil 1 pound lean (90% or leaner) ground beef 1 1/2 teaspoons caraway seeds 1 teaspoon dried thyme 2 1/2 cups frozen bell pepper and onion mix, thawed, chopped 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced 6 cups reduced-sodium beef broth 1 15-ounce can crushed or diced tomatoes 1 1/2 tablespoons honey 1 tablespoon paprika, preferably Hungarian sweet 3 cups coarsely chopped Savoy, or green cabbage 1-2 tablespoons cider vinegar 1/4 teaspoon salt Freshly ground pepper to taste
Directions: Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Nutrition: Per serving: 250 calories; 10 g fat ( 3 g sat , 5 g mono ); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium. Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv). Carbohydrate Servings: 1 Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat
Ingredients: 1 pound ground lamb 1/2 cup cooked white rice 1 large egg, beaten 1/2 cup chopped cilantro Kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive oil, plus more for grilling 4 hot green chiles, such as serranos or jalapeños, thinly sliced 2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped 2 scallions, coarsely chopped 1 garlic clove, smashed Warm naan, chopped tomatoes and feta, for serving
Directions: 1. Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil. 2. Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes. 3. Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.
MAKE AHEAD The green harissa can be refrigerated overnight.
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