Around the World in 52 Weeks: Eggplant Bharta and Peas

I’ve been the worst world traveler ever. I got sick last month and I totally fell off the cooking wagon completely, so my kitchen travels suffered. Out of this sick month though, I did only miss two of the meals I was supposed to cook (Brunei and Isle of Man). In the next two weeks I’ll be doubling up and making sure I get back on track. This was the one resolution this year that I really didn’t want to fail at, so my cold that turned to a sinus infection will not defeat me!

I’ll also be posting my most recent traveling dish on the usual Saturday. I just wanted to get back on track a little here.

So this dish is Pudina Chicken and Eggplant Bharta and Peas. As I’ve said many times, Indian food is one of my favorite cuisines. In facts, I actually have traveled to India.

It was truly one of the best experiences of my life. The only bad thing is that I got a little spoiled by good Indian food, authentic spices, fresh and delicious bananas, and even the lack of meat. I’m a little hesitant at home to make vegetarian Indian dishes because I feel like I need to use paneer, but I have no idea where to get that locally.

I know this meal is hardly authentic with the Pudina Chicken. When I was in India I didn’t eat chicken at all – everything was vegetable based or paneer based. Maybe I should have made a veg dish. Now I’m kicking myself. The pudina was good, but the bharta was better and is the recipe I’m sharing.

On another note, I’m always looking for ways to prepare vegetables I don’t like. Eggplant is that vegetable in this. I loved this preparation.

Eggplant Bharta and Peas
(source)

 Ingredients
1 eggplant
1/2 onion
1/2 cup frozen peas
3 garlic cloves
2 tbsp chopped cilantro
1/2 jalapeno
1/2 tsp ground mustard
1/4 lime
butter, as needed
oil, as needed
salt to taste

Directions

1.  Slice the eggplants in half lengthwise and spread with butter. Place the eggplants sliced-side down on a baking sheet. Roast the eggplants at 500 in the oven for about 30 minutes.

2. Place the onion, garlic, and jalapeno in a food processor and puree.

3. When the eggplant is finished roasting, use a spoon to scoop out the roasted innards. Discard the skin. Mash the eggplant until smooth.

4. In a medium saucepan heat some oil over medium-high heat and add the pureed vegetables and mustard powder. Cook until slightly browned.

5. Add the mashed eggplant and peas to the pan. Cook until warm, and then reduce temperature to low. Simmer for 10 minutes, or until the peas are fully cooked.

6. Before serving squeeze in lime juice.

7. Serve over rice.

* serves 2

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time

Around The World Update and an Open Question

I got sick and have fallen behind on my Around the World in 52 Weeks project. I will catch up though and post the recipes soon. I’m going to have to double up some weeks of kitchen-travel, that’s for sure!

Does anyone who reads this have either a blog or a vlog where they review products? I have a proposal for someone interested. It is not a kitchen related product, but contact me if you want more information at omniscents@hotmail.com
If you know someone who might be interested please let me know!

Around The World in 52 Weeks: Sarma

Though sarma is traditionally a Serbian dish, Montenegro, my county for the week borders Serbia. Food in Montenegro has both Italian and Serbian influences. These wraps can be made using grape leaves, chard leaves, or cabbage leaves. I opted for the cabbage as I had one in my refrigerator and it didn’t require a trip to a specialty store (as the grape leaves would have.)

The only thing I regret about this dish was not having started it earlier. It takes three hours to cook, so starting dinner at 6PM was just a dumb idea on my part. When dinner was finally read around 9PM I indulged in these delicious wraps. The sauerkraut made them the perfect amount of bitter. I would definitely make these again.

Sarma
(source)

Ingredients
1 head cabbage
1 lb ground turkey
1/4 lb ground pork
1/2 cup uncooked rice
1/2 onion, diced
1/2 egg
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 can sauerkraut
1 cup tomato sauce
water, as needed

Directions

1. In a large bowl combine the meat, rice, onion, egg, garlic powder, salt, and pepper. Form meat mixture into oblong balls, about 1/2 cup of meat each. Wrap each ball with a cabbage leaf.

2. Spread the sauerkraut on the bottom of a pan. Place the cabbage rolls, seam side down, on top of the sauerkraut. Pour tomato sauce on top and then add enough water so that the cabbage rolls are completely covered.

3. Bring the liquid to a boil. Cover and reduce heat, allowing to simmer. Simmer for 3 hours.

* serves 3
* Shared with KB and Whitesnakes’s Simply Delish Saturdays.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time
- If you enter a recipe you will be automatically entered into my current giveaway.

Around The World in 52 Weeks: Chicken with Chilaquiles and Salsa Verde

This week I traveled to Suriname. Though located in South America, Suriname has a large Dutch influence. In fact, Suriname used to be known as Dutch Guiana, as it wasn’t until the ’70s that the country achieved its independence.

This dish is kind of similar to nachos, except that the tortilla chips are actually cooked and not just layered on top of.  This also wasn’t the cheesy mess that I love my nachos to be. Rather there was more emphasis on the salsa.

In the future I would make my own salsa, though Safeway jarred stuff isn’t horrible.

Chicken with Chilaquiles and Salsa Verde
(source)

Ingredients
1/2 cup sour cream
2 tbsp milk
1 cup salsa verde
1 cup chicken broth
1 boneless skinless chicken breast
1/8 tsp kosher salt
1/8 tsp crushed black pepper
3 cups coarsely crushed tortilla chips
1/4 cup crumbled feta
2 tbsp chopped cilantro

Directions

1. Cook the chicken. I boiled mine in hot water. Once it’s cool shred it.

2. Pour the salsa and broth in a pot. Bring to a boil over moderate high heat. Add chicken, salt, and pepper. Cook for for 2 minutes. Stir in the tortilla chips for about 1 minute, until softened.

3. In a small bowl mix together the sour cream and milk.

4. Pour the sour cream over the chilaquiles and top with feta and cilantro.

* serves 2
* 504 calories per serving
* Shared with Simply Delish Saturdays over at KB and Whitesnakes.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time
- If you enter a recipe you will be automatically entered into my current giveaway.

Around The World in 52 Weeks: Chicken Mechbous

This week my kitchen took me to Kuwait. Unfortunately I had to make the journey alone, because my boyfriend had a fever. I couldn’t neglect my challenge though, so I went without him. I did bring him some leftovers from my trip though. What that actually means is I made a soup for him that was made from the chicken, rice, onions, and tomato sauce from my dinner – with chicken broth, canned green beans, and frozen corn.

My journey to the Middle East was a delicious journey. I really love Indian food. While this wasn’t quite the same, there were some similarities in the flavors of the dish. The recipe I followed used a whole chicken. Since I’m only cooking for two, cooking a whole chicken just creates way too much food. I used chicken breasts instead.

Now that I’m back into school mode I have to write a 25 page paper.

Chicken Mechbous

Ingredients
2 tbsp raisins
4 trimmed boneless skinless chicken breast halves
2 whole cloves
2 cardamom pods
3 black peppercorns
3 cups uncooked Basmati rice
1 1/2 onions, sliced
1 tomato, chopped
3/4 tbsp tomato paste
3 tbsp water
1 clove garlic, minced

Directions

1. Place raisins in a cup of water and set aside until you need them.

2. Put chicken in a pot. Cover with water and include the cloves, cardamom pods, and peppercorns. Bring water to a boil and cook for about 20-30 minutes, until the chicken is cooked through.

3. Remove the chicken from the water. Reserve 6 cups of water you cooked the chicken in.

4. Cook your rice in the 6 cups of reserved water. If you don’t have enough to make 6 cups,  make up the rest with water. Cook the rice however you cook rice. (I used a rice cooker)

5. Place a skillet over medium-high heat and spray with Pam. Cook the onions until they become translucent. Add 2 tbsp of water. Stir quickly. When the onions are brown and the water is evaporated, set aside.

6. Lightly dust the chicken with flour. In the same skillet you cooked the onions, add a small amount of oil. Cook the chicken on both sides, until you get the outsides crispy. Set aside.

7. In the same skillet you’ve been using, combine the raisins, tomato, tomato paste, and 1 tbsp of water. Stir together continuously and cook over medium heat, until a sauce is formed.

8. Serve the chicken over the rice, with the tomato sauce on top. Place onions around the rice.

* serves 4
* about  605 calories per serving
* This dish is being shared with KB and Whitesnake’s Simply Delish Saturdays 

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time
- If you enter a recipe you will be automatically entered into my current giveaway.

Around The World in 52 Weeks: Barbecue Limas

This week my kitchen to the Marshall Islands. I was going to make dessert as well as dinner, but I kind of forgot I didn’t have any heavy cream and had to say goodbye to my plans to make a coconut cream macadamia cake, because I was too lazy to go to the grocery store.

While I didn’t make the coconut cream cake, I did use an ingredient I haven’t use before (which by the way is another of my resolutions for the year.) I had no idea until I made last week’s meal plan that butter beans and lima beans were actually the same thing. I had a can of butter beans in my cabinet, for whatever reason, and they have been sitting there forever because I had no idea what a butter bean was. I learned this week that it’s a lima bean! I’d never cooked with butter/lima beans before, but this Marshall Islands dish was delicious.

Of course the American is using canned lima beans.. But if we were actually on the Marshall Islands in the Caribbean we would have fresh beans that grow wild on the island. Cite.

I wasn’t too sure about this recipe. But after it was made and I was eating it, it was so good. And my boyfriend liked it too. We like the Marshall Islands.

Barbecue Limas (adapted from here)

Ingredients
1 can lima beans (or butter beans)
6 oz spicy Italian sausage
1/2 onion, chopped
1 clove garlic, minced
1 16-oz can tomato sauce
1/2 tsp mustard
1 1/2 tbsp brown sugar

Directions

1. Brown the sausage, onion, and garlic in a skillet. Add the tomato sauce, mustard, and brown sugar and simmer over medium heat for 5 minutes.

2. Pour the sausage mixture into a baking dish. Mix with lima beans and bake for 45 minutes at 350 degrees.

* serves 2
* I’m sharing this dish with KB and Whitesnake’s Simply Delish Saturdays.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time
- If you enter a recipe you will be automatically entered into my current giveaway.

Giveaway

Throughout the year I will be giving away cookbooks with cuisines from places I have cooked. This month I am going to give one lucky person the cookbook Lucinda’s Authentic Jamaican Kitchen.

This cookbook is full of authentic Jamaican recipes. I made Jerk Chicken a few weeks ago during my kitchen travels. This cookbook will teach you how to make jerk chicken as well as many other Jamaican dishes including Johnny Cakes, Coconut Shrimp, and Jackass Corn.

This winner for this giveaway will be randomly chosen. To enter leave a comment to THIS post telling me where you would go if you could travel anywhere in the world.

If you want to enter a second time, mention this giveaway on your blog, twitter, or facebook. Link me to where you do this in a separate comment and you will get a second entry for this lovely cookbook.

If you want a third entry, participate in my Around the World in 52 Weeks project. Blog about a recipe you made from somewhere else in the world than where you live and share it with me. Check out the link for more information. Anyone who participates in my project during the month of February will be entered into the giveaway. If you participate in multiple weeks, you will get mutliple entries.

Also, make sure you leave your email address so I can contact you if you are the winner.

Entries must be submitted by March 3rd at 11:59PM PST.

Around the World in 52 Weeks: Fish Stew and Flat Bread

Despite my difficult making Congolese food last week, I was very happy with my kitchen’s trip to Algeria this week.

This week my kitchen teleported itself to Northern Africa. I made a fish stew, which while simple was packed with delicious, comforting flavors. I also made a flat bread. In the past, I have tried to make naan. Naan is my only experience with unleavened bread and while the naan was tasty, I just couldn’t get it right. Now, I don’t know if this Algerian flat bread is right. But it definitely was flatter than the flat bread I’ve made in the past. It also was full of flavor (thank you turmeric.)

For as much as I love turmeric, I think I need to be more careful using it because my fingernails are kind of stained yellow because of it.

The combination of the flavors of the soup and the bread was excellent, making a wonderful pair. It was a yummy trip this week. As I say every week, I am sure this is not even close to what authentic Algerian food is like. But it’s good nonetheless!

Fish Stew

Ingredients
1/2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
10 0z canned whole, peeled tomatoes
1/2 tsp paprika
1 large potato, cubed
2 celery stalks, diced
4 cups chicken broth
2 tilapia fillets, cut into pieces

Directions

 1. In a pot heat the olive oil. Fry the onion until translucent. Add the garlic and tomatoes, and simmer until the liquid from the tomatoes has evaporated. Add the paprika, potato, celery, and broth. Bring the soup to a boil. Lower the heat and simmer for 10 minutes.

2. Add the fish and cook for 10 more minutes.

* serves 2
* 350 calories per serving
* This soup is being shared with Kahakai Kitchen‘s Souper Sundays and KB and Whitesnake‘s Simply Delish Saturdays.
* Recipe came from here, with few alterations.

Flat Bread

Ingredients
3 cups flour
1 tsp kosher salt
1/2 cup olive oil, divided
1 1/2 cups water
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric

Directions

 1. Stir together the flour, salt, and 2 tbsp olive oil in a large bowl. Slowly stir in the water until a soft dough is formed. Knead the dough on a slightly floured surface for approximately 15 minutes.

2. Form the dough into a ball and coat with 2 tbsp olive oil. Cover the dough with plastic wrap and let stand for an hour.

3. Stir together cumin, paprika, turmeric, and the remaining 1/4 cup of olive oil.

4. Divide the dough into 12 equal pieces, keeping the pieces you are not currently working with covered with plastic. On a floured surface, roll each piece of dough into a 9-inch circle, getting it as thin as you can. Spread 1 tsp of the spiced oil on the dough with a pastry brush. Roll the dough up like a straw and then create a spiral with the dough.

5. Place your dough spiral between two pieces of parchment paper and flatten with the rolling pin, so that the dough is 6-inches.

6. Place a dry skillet over heat. Once hot place the flat bread in the skillet. Cook for about 2 minutes, until the bread starts to puff up. Flip and cook for about 2 minutes on the other side.

7. Continue until all the dough is used.

* makes about 12 pieces of flat bread
* 183 calories per piece of bread
* I followed the recipe here for how to make the bread.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time

Around The World in 52 Weeks: Black-eyed Pea Fritters

This week my kitchen took my to the Republic of Congo. Unfortunately it seems the Republic of Congo and my kitchen really didn’t mesh very well.

 

I planned this week to make a peanut chicken and these fritters. However, during the middle of my cooking process for the chicken I dropped it on the floor, peanut side down. I just really wasn’t in the mood to defrost more chicken and start over, so I decided to just make these fritters. These fritters were far from the easiest things I’ve made.

I first attempted to make them in a deep skillet filled with oil. However, the batter was so sticky I couldn’t get them to flip over. I decided instead to use the deep fryer. I took my black-eyed pea batter, made a sticky ball out of it, dredged it in flour, and deep fried them for 5 minutes.

It worked, but it was a struggle.

Black-eyed Pea Fritters

Ingredients
8 1/2 oz frozen black-eyed peas, thawed
1 egg, beaten
1/2 onion
1/4 tsp kosher salt
1/2 habenero
1/2 green bell pepper
cayenne pepper, to taste
1/4 tsp fresh ginger, peeled
oil for frying
flour for dredging

Directions

 1. Combine the black-eyed peas, egg, onion, salt, habenero, green bell pepper, cayenne, and ginger in a food processor. Pulse until a paste is created.

2. The batter is sticky, but create balls out of the batter with your hands. Dredge each ball in flour.

3. Fry the fritters in a deep fryer for 5 minutes. Drain on paper towels.

* I’ve shared these fritters with KB and Whitesnake‘s Simply Delish Saturday.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time

Around the World in 52 Weeks: Jerk Chicken, Vegetable Patties, and Banana Fritters

This week for my 52 week journey around the world I found myself on the beach in Jamaica. While I was sitting on the beach with my toes buried in the sand getting a horrible sunburn (because I don’t tan and I will burn regardless of how much sunscreen I have on) I began to feel a bit peckish. To fill my belly with the cuisine of Jamaica I decided I needed some jerk chicken. With my jerk chicken I made some vegetable patties to accompany. And every yummy meal needs a dessert. So banana fritters it was.

Of course this is all my fantasy. I wish I was on the beach of Jamaica and I wish I could walk into a restaurant on the Jamaican shore and be served some real jerk chicken and some real plantain fritters (instead of banana fritters.) Since this isn’t a possibility for me, I just started my first week of the spring semester and all, I had to transform my kitchen into a Jamaican kitchen and my dining room into a beach.

I have no idea if my jerk chicken tasted like jerk chicken at all, because I’ve never had Jamaican food. The vegetable patties were an excellent accompaniment to the chicken, though frying the vegetables definitely doesn’t make them all healthy and vegetableicious.

For dessert I had banana fritters. They made a great dessert and would make a delicious breakfast as well. 

Now if only I could go to Jamaica for real.. Also, I didn’t have any travelers join me this week in the around the world challenge, but I hope maybe next week someone will come!

Jerk Chicken

Ingredients
1 tbsp rum
1/2 tbsp water
2 tbsp malt vinegar
3 green onions, chopped
1 garlic clove, peeled and minced
1/2 tbsp dried thyme
1/2 tbsp vegetable oil
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp brown sugar
1/4 cup ketchup
1 tbsp soy sauce
2 boneless skinless chicken breasts
2 tbsp lemon juice

Directions

1.  Boil the rum and water in a small saucepan for 3 minutes. Transfer the rum mixture into a blender. Combine with the vinegar, green onions, garlic, thyme, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt, black pepper, and brown sugar. Blend until smooth. Transfer 1/2 tbsp jerk seasoning to a small bowl and combine with soy sauce and ketchup. Cover the sauce and set aside.

2. Arrange the chicken in a roasting pan. Pour lemon juice over the chicken. Rub the remaining jerk seasoning over the chicken. Cover and place in the refrigerator for at least 4 hours.

3. Preheat the oven to 350. Bake for about 30 minutes, until juices run clear.

* serves 2
* 229 calories per serving

 Vegetable Patties

Ingredients
3 tbsp vegetable oil
1 1/2 cup chopped onion
3 cloves garlic, minced
2 tbsp jerk sauce from the jerk chicken
1/2 tsp kosher salt
4 cups carrots, grated
2 cup canned peas, drained
1 1/2 cups breadcrumbs
3 large eggs
1/2 cup milk

Directions

1. Heat 1 tbsp oil over medium-high heat in a skillet. Add the onion and saute for about 5 minutes, until translucent. Add the garlic, jerk sauce, and salt and cook for 1 minute. Stir in the carrots. Cover and reduce heat to medium and cook for about 5 minutes. Stir in the peas and remove from heat.

2. Mix the vegetables in a large bowl with the breadcrumbs, eggs, and milk.

3. Heat 1 tbsp oil in a large skillet. Form 1/3 cup mixture patties and place it into the skillet with the hot oil. Cook for 5 minutes. Flip and cook for 5 minutes on the other side. Set on a paper towel and let drain.

* serves 6
* 2 patties per serving
* 193 calories per serving

Banana Fritters

Ingredients
3 ripe bananas
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
2 cups flour
1 tbsp baking powder
1/4 cup milk

Directions

1. Peel and mash the bananas. In another bowl beat together the egg, vanilla, cinnamon, nutmeg, and flour. Stir together the egg mixture and the bananas. Sift in the baking powder and flour. Stir in the milk.

2. Heat vegetable oil in a skillet over high heat. Once the oil is hot drop spoonfuls of the banana batter into the oil. Once the fritters are golden brown, flip and cook the other side.

* makes 26 fritters
* 61 calories per fritter

NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time