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 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.

Easy Jambalaya

Jambalaya, a-crawfish pie and-a file gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we’ll have big fun on the bayou.
Hank Williams Jr.

While this obviously isn’t a traditional jambalaya, it was tasty and it was easy.

Easy Jambalaya

Ingredients
1 tbsp canola oil
3 stalks celery, chopped
2 small red bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp ground cumin
2 tsp chili powder
1/2 tsp paprika
1 1/2 cups dried rice
2 cups water
15 oz fire roasted petite diced tomatoes
1 bay leaf
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp parsley, chopped
1 chicken sausage, sliced
15 oz boneless skinless chicken breast, cut into chunks
5 oz raw shrimp, deveined and peeled

Directions

1. Heat the oil in a pot. Once hot add in the vegetables and cook until the onion is translucent. Add the spices and saute for a minute.

2. Add the rice and saute for a few minutes to toast. Add the tomatoes, water, chicken, salt, and pepper. Cover and simmer for 30 minutes or until the rice is tender.

3. Remove the bay leaf. Add the sausage, shrimp, and parsley. Cook for about 5 minutes, until the shrimp are pink.

* serves 4
* 550 calories per serving

Chicken Biryani

If I could eat a particular cuisine of food forever, I would pick Indian in a heartbeat. Almost every time I see an Indian recipe I save it and try to make it later. I went to India several years ago and I can’t do the food justice. But I keep trying and trying.

But I know I’m never going to get it right because the ingredients here are just lacking. The flavors aren’t the same. I can’t get the same level of spiciness or the same flavor of spiciness.

Even the Indian restaurants around here just don’t have it right. There is one place I’ve been to in Sacramento that was better than most, but it’s still just not the same. I guess eating with utensils makes it not the same too, because eating the curries using only curry and your fingers is quite an experience itself. I don’t know how that’d go over though if I tried to eat like that in public.

Chicken Biryani

Ingredients
2 tsp canola oil
1 lb chicken breast
1 medium onion, chopped
1 jalapeno, seeded and minced
1 tsp ground ginger
1 1/2 tsp garam masala
3/4 tsp ground cumin
1/2 tsp kosher salt
2 cloves garlic, minced
2 tomatoes, chopped
1 cup uncooked Basmati rice
1/3 cup raisins
14 oz chicken broth

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 3 minutes. Add onion and jalapeno; saute 3 minutes.

2. Add ginger, garam masala, cumin, salt, and garlic; saute 30 seconds. Add tomato, rice, raisins, and broth, bringing to a boil.

3. Cover, reduce heat, and simmer 15 minutes, until rice is tender.

* serves 4
* 435 calories per serving

 

Creamy Chicken and Rice with Eggplant

Eggplant and me usually don’t get along. It wasn’t until this dish that I actually appreciated the flavor and the texture of the purple vegetable that has given me such grief before. I was actually skeptical to try this recipe, just because of my experiences in the past with eggplant where I felt like I was eating a nasty sponge. I guess I like my eggplant really cooked, so it’s really soft and nice.

I found this eggplant recipe in an old cookbook that my mom gave me, Weight Watchers International Cookbook. Considering this is a Weight Watchers cookbook and not necessarily authentic, I am not claiming to know anything about Portuguese food. What I will tell you is this recipe was in the Portugal section of the book. Because of that I searched the internet (or.. allrecipes.com) for a Portuguese entree. Again, I don’t know if it’s authentic at all, but the internet told me and sometimes I half believe the internet.

Regardless of where these dishes originated, both the chicken and the rice paired perfectly together. I would make both of these again.

Creamy Chicken

Ingredients
2 tbsp Brummel&Brown
2 boneless skinless chicken breasts
3/4 cup chicken broth
1/2 cup white wine
2 cloves garlic, minced
1/2 tbsp all-purpose flour
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup heavy cream

Directions

1. Melt the yogurt spread in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides. Pour in the chicken stock and white wine. Add the garlic. Reduce the heat to medium-low. Sprinkle flour over the top of everything in the skillet and cover with a lid. Simmer for 40-45 minutes.

2. When the chicken is cooked through, remove to a dish and keep warm. Boil the liquid in the skillet until it’s reduce to 3/4 cups. Whisk the heavy cream into the reduced liquid. Return the chicken to the pan and heat through.

3. Serve the cream sauce over the chicken.

* makes 2 servings
* 418 calories per serving

Eggplant with Rice

Ingredients
2 cups eggplant, peeled and cut into 1-inch cubes
1 tsp kosher salt
1/2 cup chicken broth
4 oz onion, chopped
1 cup cooked rice

Directions

1. In a bowl, sprinkle eggplant with salt. Let sit for one hour. Drain off liquid.

2. In a covered skillet, cook onions in 1/4 cup of the bouillon, until tender. Add the eggplant and continue to cook until the eggplant is to your desired softness.

3. Add the rice and the remaining broth. Heat through.

* makes 4 servings
* 82 calories per serving