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International House….

February 2, 2011

It’s no wonder that my child sets the table with her pretend food and plates and places her various dolls and stuffed animals around the table with the amount that we entertain.  We had a delicious international meal covering Morocco, Ethiopia, Turkey, Israel and India.  Oh and Brazil, Potugal, Canada, Poland, the Netherlands and Saba if you count the guests.  Oh there was some Texas and Idaho in there too!

Warm Butternut Squash, Eggplant and Spinach salad from Morocco

2 cups fresh spinach

1 butternut squash, cubed and roasted till tender, around 45 minutes depending on size

1 eggplant, peeled and cubed and roasted till soft around 30 minutes

3 tablespoons olive oil

1- 3″ piece of ginger, peeled and grated.

2 dried red chillies, minced (may substitute red pepper flakes)

1 shallot minced

2 garlic cloves minced

juice and zest of two limes

1/3 cup honey

1/3 cup water

1.   Roast vegetables as above in preheated  350 degree oven.  I usually roast my veggies with olive oil, salt and pepper.

2.  In median sized frying pan, heat 1 tbsp olive oil and remaining four ingredients till soft and fragrant

3.  Add honey and water and cook 5 minutes until thin syrup forms

4.  In separate bowl, add roasted vegetables and spinach, syrup and lime juice. toss and serve warm or room temperature.

Jasmine Rice with pomegranate seeds and pistachios and spiced butter from Ethiopia

2 cups basmati or jasmine rice

1 tsp cardamom pods

1 tsp fenugreek seeds

1 tsp cumin

1 stick of cinnamon

1 stick of butter

1 shallot

seeds of one pomegranate

pistachios

4 tbsp olive oil

3 cups chicken stock

1. Clarify butter.  Let me clarify, this means you need to melt it a low temperature and skim foam from the top. Like  this:

2. Saute shallots in 1/2 of olive oil. Add spices, except for cinnamon and saute briefly.  Add to clarified butter and cook on low temperature for 5 minutes.  Set aside.

3.  In small saucepan, saute 1/2 cup rice in other half of olive oil until toasted for 1/2 hour.

4.  Cook remaining rice as per directions on package with chicken stock and cinnamon stick and 2 tbsp spiced butter.

5.  Combine rices.  Add pistachios and pomegranate seeds.

Supplement your meal with Falafel, home-made pita and Finish your meal with some Turkish delight, AKA lokum and try not to get addicted like Edmund http://en.wikipedia.org/wiki/Turkish_delight

(Made by my Texan/Brazilian friends)

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