Anyone else LOVE ethnic cuisine? please share yours
I absolutely love various types of cusines. Especially spicy foods! Lately, my sister and I have been searching out recipes from various regions and cooking new recipes once or twice a week. We laugh & say we are eating our way around the world:laugh:(she does WW so we vary in what we allow ourselves to prepare). [COLOR="Red"]I was hoping some of you might like to post your favorite ethnic cuisine recipes! (You know..., Indian, asian, mexican, italian etc.) [/COLOR]I am wanting to try all sorts of new things (except sushi...just cannot seem to find stuff I like & I have tried;)) I already posted these recipes several days ago but will also post here to start off.
[COLOR="Red"]Sure hope you will join in and share some of your favs! ;) Thanks
Jawaneh D'jej Bil-Toom: Chicken marinated in garlic
8 -12 chicken wings
8 garlic cloves
2 tbsp olive oil
juice of one lemon
1/8 tsp cinnamon
1/2 tsp allspice (I only had whole allspice but think ground would be better)
1/4 tsp pepper
pinch of cayenne pepper (I used a few good shakes!)
salt to taste
Rinse chicken wings in cold water. Pat dry. Put crushed garlic in mixing bowl. Stir in olive oil, lemon juice and seasonings. Add chicken wings. Coat well with marinade for about an hour. (I put wings in plastic zip & poured marinade on top) Grill or bake the wings. I added some additional salt & pepper to them prior to cooking.
Grilled Moroccan Steak
ABSOLUTELY YUMMY but next time I will use either top sirloin OR tenderized round steak instead of flank due to the chewiness of the cut of meat
1 med onion (sliced thin)
5 tbsp lemon juice
2 tbsp minced parsley
1 tbsp ground cumin
2 tsp sherry
1 tsp oregano
2 garlic cloves, minced
1/2 cup olive oil
2 tbsp soy sauce
5 1/2 tbsp minced ginger
1 tbsp chili powder
1 tsp turmeric
1 tsp pepper
4 lbs flank steak
Mix first 13 ing. in bowl. Divide marinade mixture between 2 large shallow dishes. Add steaks to marinade turning to coat. Cover and refrigerate overnight. Grill steaks to desired degree of doneness, about 8 minutes on each side. Heat marinade in saucepan. Cut steaks diaganally into thin slices. Pour some marinade over . Garnish with cilantro and serve.
Akoho sy Voanio (Chicken in coconut milk) from AFRICA
1 chicken cut into bite sized pieces (I used chicken tenders)
juice of one lemon
1 tsp grated lemon rind (zest)
salt (to taste)
pepper (to taste)
cayenne or red pepper (to taste)
oil for frying
2 chopped onions
2 minced cloves of garlic
2 tomatoes chopped
2 tsp ground ginger or 1 tsp fresh minced ginger
1 cup coconut milk
[COLOR="Red"]*[/COLOR]couple teaspoons of curry powder
[COLOR="Red"]*[/COLOR]Dash or two cinnamon
[COLOR="Red"]***= my own personal additions/tweaks that were not part of the original recipe[/COLOR]
In a glass dish, marinate the chicken in lemon juice, lemon rind, salt, black pepper & cayenne pepper for about an hour. Heat oil in dutch oven or covered pot. Saute onion and garlic for a few min. Add chicken and continue to cook until chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few min. Add coconut milk and simmer over low heat till chicken is fully cooked and sauce is thickened. Stir often. Here is where I tasted it & decided to add the curry, cinnamon & broccoli) You can serve this over rice. (Of course I omitted the rice) I also garnished with a Tbsp. or so chopped cilantro.
Takes maybe 15 minutes to cook until sauce is thick enough.
Going to try your chicken wings tomorrow
May do a tweak or two, but I am excited about trying them.
I copied the coconut chicken too.
I love and cook ethnic food all of the time.
With my heritage, Russian, Irish, English, married 14 years to a Spanish/
Mexican man (he passed away) I've had quite a background for trying
ethnic foods. I also lived in England and was able to travel some in Europe,and that is where my tastebuds came alive as did my desire to
learn to cook many different cuisines.
Thanks a lot for posting these interesting recipes and thank your sister
for me too.
I'm trying to post this link for cooks illustrated winner recipe for gnocchi.
If it came out instead of simmering them I baked them for 15 mins. until golden @ 350. I also don't drain the ricotta cheese. You will love this dish:up:.
BARBO: with having been married to a Spanish/Mexican..... you might have some GREAT recipes up your sleeve if you care to post any!!!
Hey Ms. Motts Landing
I made your marinated garlicky chicken wings and we loved them.
I too was out of all spice but it was still wonderful. I marinated them
all day and then did them in the broiler. There wasn't even one crumby
bone left. lol. Now I want to try the Morroccan beef one day.
I do have some interesting recipes from my lifetime of such a rich ethnic
heritage. Most are HC. I'll get into my archives and see what i can come
up with that will be a converted to LC recipe. My pozole is pretty good,
and I have a roast pork green chili that my hubs craves.
Low Carb Enchiladas with Cheese
Preheat Oven to 400 degrees F.
10 Low Carb Mama Lupe’s Flour tortillas 3 grams net carbs ea.
1 28 oz.can El Pato Mild Red Enchilada Sauce 1 oz. = 2gm carb
Queso Fresca (fresh Mexican cheese) crumbled (optional)
Shredded bagged Mexican cheese, 16 oz.
Black olives sliced
Green onions, thin sliced
3 crushed garlic cloves
1 tsp. oil.
Place oil in large non-stick skillet, when hot add minced garlic and stir until clear, dump in the enchilada sauce, some black pepper if desired,
and a package of Splenda. Stir on low and let it barely simmer.
Add water if sauce thickens too much. I like to put cilantro in the sauce.
Have all of your fillings in dishes. Dip each tortilla in sauce, turn over and
place on platter. Fill with both cheeses and the rest of the ingredients.
Roll and continue until all 11 are stuffed. Pour some of the sauce over
the enchiladas, add more of both cheeses, olives, and green onions place in 350 degree preheated oven for about
20-25 minutes, you will see how lovely the cheese is melted and remove from oven.
Don't let the cheese get brown it will ruin the dish.
Sprinkle with more green onions and olives if desired, garnish with cilantro.
.Top each enchilada with sour cream.
Put chopped cilantro on the table.
Low Carb Oriental Green Beans TNT
8 oz. frozen small green beans
(these are from Trader Joe's)
May use fresh if they are thin enough.
2 tbs. oil (less if need be)
couple drops sesame is good too
1 tsp. mashed or minced garlic
1/4 c. thinly sliced onion
Two tbs. thin carrot strips
2 tsp. soy sauce
1/4 tsp. salt (optional)
1/4 tsp. pepper
Vietnamese hot sauce, few drops
Serves 2 @ 5 grams carb.
Heat oil in skillet. When really hot throw
in the frozen beans and toss in oil over
and over, add garlic, onion carrot, keep
tossing. Lastly, add soy, one half pkt.
Sugar sub. and the seasonings.
This recipe is from a Chinese kitchen in our
area. We loved these and I tried to copy
the recipe here at home and it's just as good
without all that sugar
Here is my husbands favorite, Kim is our daughter-in-law.
Kim's Green Chili
Pork Butt 3.5 lbs.
7 small cans Ortega diced chili. I used one very large can.
1 large can diced tomatoes
1 can of water
1 large onion
4 minced garlic cloves
salt and pepper to taste (Kim uses none)
Optional: 1 small can diced jalapeno seeded peppers (not for me)
Brown the pork roast on all sides in bit of good oil.
Remove and add the onion and garlic, turning all the while
until clear. Add roast and everything else. Bring up to simmer,
cover for an hour and let cook. Uncover and let cook another hour and about 15 minutes just until the pork is done. Remove
pork to cool. Then slice it and remove any fat. Large dice the
meat and return to pot. Taste and season.
Use as soup or stew, add cheese on top or whatever you think
is good in it. Can be a filling for tortillas, good with dollop of
your sour cream or yogurt, and cilantro.
Enjoy, we did.
YUMMO! Those recipes sound deeeelish!!!!!!! I assume the green beans are like what is served at a chinese buffet? I love those things!!
As far the Queso Fresca... I have seen it but never tasted it. Is it similar to cotillja cheese? (Hmmm. I don't think I could describe the taste of cheese if I had to:laugh:)
Putting these on my "to do" list! Thanks for the recipes.
Now... glad you liked the lebanese chicken wings! Next time I will add extra cayenne to mine. I love spicy! As far as the grilled moroccan steak.... I made it a second time on Saturday...we really do love the flavor BUT this go round I used very very well tenderized round steak instead of the flank which is too tough a cut for my tastes. I think I am gonna try it on some pork chops before too long. Hope you like it if you try it. You know how everyone has such different likes/dislikes!;)
Last night I made a yummy moussaka from the newest edition of Joy of Cooking. I don't have my cookbook with me right now, but I didn't need to make any low carb substitutions.
cinnamon, allspice, bay leaf
It took a couple hours to make, so next time I'll try doing it on the weekend. I started it right as I came home from work and we ended up eating dinner at 9 pm.
I always thought I didn't like Indian food, but I was wrong and love this recipe. I just broil the chicken and don't bother threading it on skewers.
Chicken Tikka Masala
* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Low Carb Lulu
Will you please post your recipe from the cookbook that you mentioned.
That sounds like something I want to make for us.
I hope dear Motts Landing that you will try my enchiladas.
Moussaka Recipe (from Joy of Cooking)
6 to 8 servings (I got 6)
This dish has 4 layers: eggplant slices, filling, eggplant, custard topping.
Give yourself at least 2 1/2 hours to finish this dish! But it's worth it.
2 large or 3 med eggplant, sliced 1/3 inch thick (unpeeled)
the recipe says to salt the slices and let them sit 30 minutes. I skipped this step
Preheat oven to 450. Coat sheet pans with olive oil. Place eggplant slices on sheets and brush with olive oil. Bake for 10-15 minutes, until lightly brown and soft. Set aside (you can do this while filling below is simmering)
1 lb ground lamb or lean beef (use lamb)
salt & pepper to taste
2 T olive oil
1 large onion, chopped
2 large cloves garlic, minced
14 oz can diced tomatoes, with juice
1 heaping T tomato paste
1/2 tsp sweet paprika
1/4 tsp cinnamon (I used more)
1/8 tsp ground allspice
1/2 tsp sugar substitute
1 bay leaf
1/2 c hot water
1/2 c chopped parsley
1 large egg, beaten
Heat a large skillet over med-high heat. Brown lamb, season with salt & pepper to taste. Using slotted spoon, remove meat from pan, measure fat in pan and drain off all but 2 T. If less than 2 T, add olive oil.
Return meat to pan, add onions and cook for 5 minutes. Add garlic, cook for 30 seconds, then add tomatoes, tomato paste, spices and hot water. Stir, bring to simmer, reduce heat to low, cover and let simmer 45 minutes, stirring occasionally. Mixture should be thick and fragrant.
Uncover pan, cook another 10 minutes or so until the liquid is just about gone. Remove from heat, take out bay leaf. Taste for seasonings. Let cool slightly and add parsley and one beaten egg.
Preheat oven to 350. Spray a 3 quart casserole (a pyrex pan works great) with Pam, make an even layer on bottom with 1/2 eggplant slices. Add all the filling, spreading it evenly. Make another even layer of eggplant. Bake for 30 minutes. Remove from oven and top with topping (below).
4 large eggs
1.25 c Fage yogurt
Pinch of paprika
1/2 tsp salt, pepper to taste
1/2 c grated fresh Parmesan (use good quality, not green can)
Beat together all but the cheese. Pour over the top of the casserole, spread evenly and top with grated cheese. Return to oven and bake for 25-30 minutes until golden. Serve warm.
BARBO: I need to make a Netrition order for the tortillas first (& some other items) but sure want to try them! Mexican is a big hit with DH & myself. He does not care as much for Indian like I do but Mexican is a winner with him especially everytime!!
CURIOUS: have you heard anyone mention if that particular tortilla brand stalls them? I am battling a stall right now fighting the same pound up & down for weeks now.
your dish sounds lovely. I would probably use beef (don't think I could get my dh to try lamb) Did you use the large purple traditional eggplant or the skinnier looking japanese (something like that) kind?
I used the large purple traditional eggplant.
Actually this is a great recipe to "sneak" in lamb. You really can't taste the "lambiness" - but it adds to the authenticity of flavor.
(disclaimer: both DH and I absolutely LOVE lamb!)
Thanks for your quick response. The recipe is in my home archives and
I shall make it soon. We just had mousakka a couple weeks ago, and
I shall try to find some ground lamb just to be authentic. I like to make
everyone's recipe their way the first time before I start tweaking.
That's my way of respecting the recipe and the contributor. After the
first time, anything goes :laugh:
Nice to see you posting.
Thanks for the kind words, Barbo!
I actually ground my own lamb (had some boneless leg pieces in the freezer). Used my Kitchenaid grinder attachment. Worked great!
Cook's Illustrated Ricotta Gnocchi - fewer carbs version
15-16 ounce container whole milk ricotta (low fat doesn't taste or work as well)
2-3 slices low carb bread
1 large egg
2 T minced fresh basil
2 T minced fresh parsley
2 T regular AP flour (original recipe called for 6 T)
1 ounce (about 1/2 cup) grated, GOOD Parmesan cheese (CI listed Belgioioso as a Best Buy; must have a good cheese here for flavor)
1 T green can Parmesan (the dry, rather tasteless stuff)
1-2 T additional flour (or you can try more of the green can cheese)
First, drain the ricotta WELL. This is what I did: put a double layer of white paper towels on a dish. Place ricotta on towel, shaping into a flat rectangle. Put another double layer of towels on top. Place a small but rather heavy pan top. When towels are wet, replace. I used three sets of paper towels over the course of an hour. If ricotta is not drained, you will need more flour or dry cheese and this will make the gnocchi heavy.
Meanwhile, process the LC bread to make fine crumbs. Spread crumbs on a small baking sheet and bake at 300 degrees for 10 minutes to dry out. Stir once or twice during baking. You should have about 1/2 cup of crumbs.
Put drained ricotta in food processor and pulse 8-10 times. Add egg, basil, parsley, 1/2 tsp salt, 1/4 tsp pepper and pulse a few more times. Add flour, good Parmesan, dry Parmesan, and bread crumbs. Pulse just enough to combine. Put "dough" in a bowl, cover, and chill 15 minutes. Dough should be thick and slightly tacky. A few crumbs of it will stick to your fingers but you should not have "goop".
When dough has been chilled, remove to a work surface (a board, smooth counter, or silicone mat) that has been sprinkled with a combo of a little flour and dry, green can Parmesan. Divide dough into lemon-sized hunks. Roll into ropes about 3/4 inch thick. Cut ropes into 3/4 inch pieces. Place on a cookie sheet lined with parchment, wax paper, or non-stick foil.
To cook: bring 4 quarts water to a boil in a large pot on high heat. Add 1 T salt. Reduce water to a simmer and gently drop in half the gnocchi. When all pieces float to the top, time for 2 minutes. . Use a slotted spoon to scoop cooked gnocchi from water, place them in desired sauce. Finish cooking rest of gnocchi.
CI served them with a choice of a browned butter sage sauce or a tomato cream sauce. I used a marinara I had in the freezer enriched with a little cream. Sprinkle with extra Parmesan if desired.
I used to make a high carb gnocchi from semolina that were placed in a greased baking dish, napped with melted butter, sprinkled generously with good, grated Parmesan, and browned under the broiler. Next time I make these ricotta gnocchi, I'm going to do that.
Gnocchi dough can be made, rolled, cut, and refrigerated 24 hours in advance or uncooked gnocchi can be frozen on a baking sheet and then transferred to a freezer bag. Thaw overnight in fridge or 1 hour at room temp. before cooking as directed.
These are very light and tasty. We had them as a main dish but they could be served in small portions as a side dish or a first course.
Sorry for the length of this post but I wanted to be clear.
Ok . Iwas moving to washington so I haven't been on line in 2 weeks. So this is the recipe from Ginny. Which is a wonderful recipe!!
People were having a hard time with simmering the gnocchi's so ( me included)
I decided to try to bake them and see if it would work. It worked like a charm.
Bake at 300 for 15 to 17 mins. then pour sauce and cheese on top.:clap:
This is from allrecipes, I usually double this recipe for us and serve with cauliflower "fried rice"
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces
1.In a dry skillet over medium heat, toast sesame seeds for 1-to2 minutes, or until the seeds begin to turn golden brown; set aside.
2.In a medium bowl, mix together 1-tablespoon soy sauce, 1-tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3.In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4.Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute remove, and set aside. Heat remaining tablespoon of oil in the same pan. Sauté carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and sauté for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
I loved this soup even before I started the low carb diet.
Chinese Chicken Soup
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 large onion – chopped
1 bell pepper – chopped
3 ribs celery – chopped
1 teaspoon ground turmeric
2 teaspoons ground ginger
4 tablespoons chili paste
2 quarts chicken broth
4 packets Splenda
1/2 cup soy sauce
1 whole chicken – chopped in half
1 tablespoon vegetable oil
1 small head cabbage – chopped in a medium shred
1/2 cup green onions – chopped
Saute onion, bell pepper, and celery in sesame and vegetable oil until translucent. Add turmeric, ginger and chili paste and saute until fragrant...about 1 minute.
Add chicken broth, Splenda, soy sauce and whole chicken. Bring to a boil over high heat.... reduce heat, cover and simmer for 1 hour or until chicken is tender.
When chicken is done, remove it from the pot and place it in the frig to cool.
While chicken is cooling chop cabbage and add to the broth and cook it until it is just barely tender...remove from heat.
Remove chicken from the bone and add it to the pot along with green onions.
OMG that Chinese Chicken Soup sounds goood! I'll be making that! thanks
Thanks for reviving this thread. I'd love to see others recipes. Will add some of mine later.
My mother found this recipe in a magazine years ago, and I grew up eating it. Because it's rice-based, I never thought about making it while low carbing until I got the courage to sub riced cauliflower. It's now a real favorite around here!
Here's my version:
3 T. butter
1 tsp turmeric
1 tsp onion powder
2 tsp chili powder (this is mild...you can add more if you like spicy)
1 tsp coriander
¼ tsp cinnamon
¾ tsp cardamom
¼ tsp salt
4 tsp chicken bouillon granules
1 head cauliflower, shredded
2 medium chicken breasts, or 5 chicken tenders, chopped
Mix the spices together in a small bowl, then saute’ in butter for a few minutes, being careful not to burn. Add a few drops of water, if necessary. Shred the cauliflower with your food processor so it resembles rice. Stir the cauliflower into the spice mixture until coated well. Add about ¼ cup of water, cover and steam for about 9 minutes, or until the cauliflower is tender but not mushy. Stir in the chicken and heat through. Serve with peanuts, chopped, boiled eggs, and unsweetened coconut flakes, if desired.
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