adapted from Cooking Light, October 2002 1 cup coarsely chopped onion 1 1/2 tablespoons bottled ground fresh ginger1 clove garlic, peeled and minced 1 teaspoon olive oil 1…
Category: Ethnic Foods
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Raita with Onion and Tomato
2 cups plain nonfat yogurt 1 cup 1/4- inch tomato cubes1/2 cup 1/4-inch cucumber cubes1/2 cup finely chopped onion3/4 teaspoon salt1/2 teaspoon roasted cumin powder**1/4 teaspoon cayenne (optional)…
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Lentil Dal
1 tablespoon olive oil 1 cup onions — chopped 1 tablespoon fresh ginger — peeled, minced 1 teaspoon cumin seeds 1 teaspoon turmeric — ground 1/2 teaspoon red…
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Black Bean Empanadas
from the CIA’s Breakfast and Brunches 1 tablespoon olive oil1/4 cup finely diced onions3/4 teaspoon minced garlic1/4 teaspoon cumin1/4 teaspoon dried Mexican oregano, crumbled1 1/2 cups cooked black…
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Salsa Verde
adapted from a Cooking Light recipe 2 teaspoons cumin seeds 3 jalapeno peppers 2 pounds tomatillos, husks removed and tomatillos washed 1/4 cup chopped yellow onion1/2 cup chopped…
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Sober Barrachos
Adapted from Rick Bayless’s Mexican Kitchen 16 ounces dry pinto beans8 ounces Mexican chorizo,crumbled8 slices thick bacon, cut into 1/2-inch pieces1 large white onion, cut into 1/4 inch…
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Salatet Kousa (Zucchini Salad)
from Street Foodby Tom Kime Serves 4-6 2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man’s index finger)1/4 cup extra virgin…
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Phul Gobhi Salad
(Stir Fried Salad)from New Indian Home Cooking by Madhu Gadia 2 teaspoons vegetable oil1 teaspoon cumin seeds1/2 medium cauliflower, cut into small florets1 medium green bell pepper, sliced1…
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Aunt Lita’s Lumpia
2 pounds ground beef4 stalks celery3 medium carrots1 onion4 eggs1 teaspoon garlic powder1 1/2 tablespoons salt1 teaspoon black pepper1 package egg roll wrappers Grind celery, carrots, and onion…
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Corn Crepes
from 1,000 Mexican Recipes by Marge Pooremakes 16 crepes 2 large eggs1 cup milk1/2 cup all-purpose flour1/2 cup yellow cornmeal1/2 teaspoon salt1/4 teaspoon sugar2 tablespoons unsalted butter, meltedVegetable…