Ethnic Cooking & Culture's Blog

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 10 Apr 2017 00:39:00 +0000

What are you cooking for Passover

Recipe: Grilled Pizzas with Sausage, Peppers, and Herbs

noreply@blogger.com (A place to share ethnic recipes and stories.) — Fri, 05 Jul 2013 15:31:00 +0000

Recipe: Grilled Pizzas with Sausage, Peppers, and Herbs

Zucchini Rolls with Lemon-Garlic-Mint Sauce

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 04 Jul 2011 19:18:00 +0000

Ingredients:

3 Medium - large zucchini
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2-4 tablespoons mint leaves, Plus 5 extra leaves
2 carrots cut in thin strips
2 garlic cloves
1 teaspoon kosher salt

Dipping Sauce:

1/2 cup extra virgin olive oil
5 mint leaves
1/2 jalapeno pepper chopped
2 tablespoons of freshly squeezed lemon juice
2 garlic cloves
1 tsp. Kosher Salt.

Method:

1. Place the garlic cloves and kosher salt in a mortar and pestle. Roughly mash.
2. add the evo oil.
3. add chopped mint
4. add 1/2 chopped jalapeno pepper
5. let stand for 1 hour or make a day ahead and keep in refrigerator.(sauce will keep for a couple days)
6. Use a mandolin to slice two of the zucchinis into long thin strips. Set aside and let them "wilt" a bit.
7. Slice the remaining zucchini into 3 inch matchsticks. Remove stems from basil, cilantro and mint. Place a zucchini strip on a flat surface. layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint roll up on a slight diagonal to secure filling, Tie with a carrot strip. Serve with the dipping sauce.

Cincinnati Chili Mix

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 04 Jul 2011 18:02:00 +0000

A chili mix that is unique and rooted in Cincinnati, Ohio. We are selling a 2.25 oz. packet that makes 2 quarts of chili. This chili can be served on a hot dog bun or with spaghetti. There are many different ways to serve this chili. We will constantly post new recipes. If you buy it and come with a new way to serve Cincinnati Chili we welcome you to post it. 1 packet is selling for $1.69 plus shipping. A 20% discount for all orders of 12 or more. http://www.ethniccookingandculture.com/

Roasted Lemon Pepper Chicken

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 20 Jun 2011 18:02:00 +0000

Roasted Lemon Pepper Chicken

2 tablespoons Extra Virgin Olive Oil

1 lemon, cut into 1/2-inch thick slices

1 large roasting chicken (about 5-6 lbs.)

Pam Cooking Spray

Herb Mixture:

4 large garlic cloves, minced

3 teaspoons grated lemon zest

4 teaspoons lemon-pepper seasoning

1 teaspoon salt

2 teaspoons dried thyme, crushed

1 teaspoon dried basil, crushed

1/2 teaspoon pepper

Method

After cleaning and rinsing chicken, allow it to dry. Rub the olive oil on the outside and inside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the outside and inside of the chicken. Insert lemon slices inside of chicken and tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of Chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chicken to rest (covered with foil) for 10 minutes before carving.

Baby Portabella Salad with Spring Mix

noreply@blogger.com (A place to share ethnic recipes and stories.) — Fri, 17 Jun 2011 01:32:00 +0000

Ingredients:

4 Baby Portabella Mushrooms (1 pound)
3 Cups of Spring Mix
1/2 Cup Extra Virgin Olive OilGrated zest and juice of one Lemon
Kosher Salt and freshly ground pepper
3 cloves of Garlic
6 oz. piece of Parmigiano-Reggiano Chese

1. Preheat grill or oven
2. Cut mushrooms 1/4 inch thick Grill or Bake
3. Crush Garlic and Kosher salt using using a mortar and pestle
4. add the lemon zest and extra virgin olive oil
5. Divide the salad and mushrooms on 4 dishes
6. Spoon the olive oil mixture over top
7. Shave the Parmigiano-Reggiano Cheese on top
8. Add extra Coarse Kosher Salt and ground pepper as desired

Eggplant Parmesan

noreply@blogger.com (A place to share ethnic recipes and stories.) — Sun, 13 Dec 2009 04:45:00 +0000

Ingredients:

1/2 cup dry red wine
2 tablespoon fresh basil coarsly chopped or I tablespoon of dried
1 tablespoon fresh oregano
1 (28-ounce) cans tomato sauce
1 (28-ounce) chopped tomatoes, undrained
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup of olive oil
olive oil cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh basil (optional)

Preparation:

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. saute eggplant until browned about 2 minutes on each side. Drain with slotted spatula and place on a plate lined with paper towels. Repeat procedure with remaining eggplant. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.

Spicy Vegetable Latkes

noreply@blogger.com (A place to share ethnic recipes and stories.) — Sun, 13 Dec 2009 03:03:00 +0000

¾ cup coarsely grated zucchini
4 ounces small mushrooms finely chopped
1 medium onion, finely chopped
2 large garlic cloves finely chopped
½ cup coarsely grated yellow squash
½ cup coarsely grated carrot
½ cup coarsely grated parsnip
1 teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground pepper to taste
2 large eggs, slightly beaten
3 tablespoons of matzo meal
5 tablespoons oil

Preparation:
Combine first 10 items then add beaten eggs and matzo meal and mix well.
Heat oil in a 10-12 inch pan. Add 1-2 heaping tablespoons of mixture in heated oil. Use back of spoon to flatten them slightly . Sauté over medium heat for 2-3 minutes on each side, or until golden brown. Turn carefully using a fork and a spatula. (I use a mini spatula). Drain on a plate lined with paper towels.

Tip: Stir mixture before making the next batch. Remove any excess liquid so the latkes don’t break apart.

Yield: 12-14 small pancakes

If you are making larger amounts just increase the ingrediens proportionately

Latkes for Hannukah

noreply@blogger.com (A place to share ethnic recipes and stories.) — Sat, 12 Dec 2009 18:59:00 +0000

Ingredients:

1 1/2 lbs of potatos, peeled.
1 Medium Onion
1 egg, lightly beaten
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper
2 tablespoons of flour
1/2 teaspoon baking powder
1/2 cup of vegetable oil, more if needed

Coarsley grate potato and onion, place in colander and squeeze out liquid as much as possible.
Place mixture in a bowl and add the egg, pepper, salt, flour and baking powder.

Heat 1/2 cup oil in a deep heavy 10-12 inch skillet. Add 2 tablespoons of mixture for 1 pancake, Add 3 or 4 more and flatten with back of a spoon so each measures about 2 1/2 inches. Fry over medium heat for 4 to five minutes. Use a spatular and fork to turn carefully and continue for 4 minutes or until golden brown and crisp.

Drain on a plate lined with paper towels.
Stir mixture before adding a new batch. Serve hot.

Yields 12 to 15 pancakes about 4 servings.

Note: If you are making larger amounts just increase the ingrediens proportionately.
Serve with applesauce and sour cream. Also plain yogut can we used.

November & December are great months for Cooking

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 03 Dec 2009 06:30:00 +0000

We are coming to the best months of the year. Begining with Thanksgiving then the Jewish Holiday Hanukkah, next we celebrate Christmass then ending with New Years. This is the season of some great cooking experiences and our site will post some great recipes.

Jambalaya Wraps

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 03 Dec 2009 06:12:00 +0000

Ingredients:

1 cup chopped ham
1 cup smoked sausage, chopped
1/2 lb. party shrimp
1 cup cooked chicken, chopped
1/2 tsp. garlic powder
2 cups rice
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 cup chopped onion
1 chopped bell pepper
1 cup hot Paces Picante Sauce
Flour tortillas
2 cups chicken broth
1/8 tsp. black pepper

Preparation

Sauté onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture. Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla.

Roasted Chicken and Herbs

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 03 Dec 2009 06:03:00 +0000

I use chicken in a lot of my recipes because it is so versatile and inexpensive. With everyone watching calories it is used in a great deal of low-fat cooking. Try this one and you won't go wrong.

Ingredients:
1 large roasting chicken (about 4-5 lbs each)
4 tablespoons Olive Oil

Herb mixture:
4 large garlic cloves, minced
2 ½ teaspoons lemon-pepper seasoning
1 teaspoon salt
½ teaspoon pepper

2 teaspoons dried thyme, crushed
½ teaspoon dried basil, crushed
½ teaspoon of oregano

Directions:

Rub the olive oil on the inside and outside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the inside and outside of the chickens. Tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of the chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chickens to rest (covered with foil) for 10 minutes before carving.

My Notes:

I include chicken in a lot of my parties because it can be used with so many different side dishes. A variety of vegetables, rice, baked macaroni, mashed potatoes. You can get creative with poultry. My favorite is roasted chicken with herbs, mashed potatoes and green beans. Just add a salad and desert and you have a low calorie, low cost dinner you can be proud to serve and will get you a lot of compliments.

Southern Fried Catfish

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 03 Dec 2009 05:06:00 +0000

Ingredients:

1/2 lb. fresh catfish filets per person
2-1/2 lbs. yellow corn meal
8 oz. dry mustard
1/2-cup Peanut oil
6 oz ground cayenne pepper
2 tsp. garlic powder
1 tbs. cracked black pepper
1/2 tbls salt

Preparation:

Mix together meal, cayenne & black peppers, dry mustard, garlic powder, & salt, this will make more batter than you can use at one time. May be kept in freezer. Put peanut oil in a deep fryer (approximately 5 inches deep). Be sure not to overfill pan with oil so that it will boil over the top while frying fish. Heat oil . Care should be used not to overheat oil (Oil will start smoking if it gets too hot). Dip fish in milk or egg whites so filets are moist. Put some of the meal mixture into a gallon size baggie. Put 3 or 4 fish filets into the bag & shake until coated with meal mixture. Drop into heated oil (extreme care should be taken). Cook until fish are brown & all moisture has cooked out. Fish will float to top of oil. Drain on paper towels. You can cook hush puppies & French fries in the same oil. This will help clean the oil. Allow oil to cool & strain. May be used several times

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 03 Dec 2009 05:00:00 +0000

ethniccookingandculture.com/featuredrecipes.html

Tabouli Salad

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 03 Dec 2009 04:43:00 +0000

serves 4-6 as a side

1/2 cup bulgur (cracked wheat)
2 Cups water
4 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, finely chopped
4 ripe tomatoes, finely diced.
10-15 large mint leaves, finely chopped. or 2 tbsp. dry

Directions

1. In a small bowl combine the bulgur (cracked wheat) and cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check - they should have some bite but not too crunchy.

2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and bulgur.

3. Toss to thoroughly coat with the dressing and serve immediately.

4. Serve with peta bread

BabaGhanoush

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 08 Oct 2009 08:35:00 +0000

2 large eggplants
1 cup of natural yogurt
1/3 cup of tahini
Fresh mint
Lemon Juice
1 clove of crushed garlic
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 table spoons of pine nuts

1. Grill the eggplants on the open flame of your gas ring, turning on all sides, until their skins blacken and the flesh inside becomes soft. This may seem a lot of work but the smoky taste is well worth the effort.

2. Leave the grilled eggplants to cool and then cut in half and scoop out the soft flesh inside making sure to remove all the blackened skin.

Note: You can also do step 1 and 2 in the oven. Roast the eggplants in a preheated 400 degree F oven for 30 minutes.) Although, Grilling brings out the smoky taste.

3. Add the warm flesh to a large mixing bowl and add the yogurt, tahini, lemon juice, garlic, salt and pepper. Place in food processor and blen until you have a smooth creamy dip.

4. Add the mixture to a serving dish and garnish with the fresh mint, a little olive oil and the pine nuts. Serve with plenty of warm pita bread.

Hummus

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 05 Oct 2009 13:11:00 +0000

Traditional Hummus

This version of hummus has a bit more texture than a traditional hummus. Making your own will allow you to puree your hummus till you get it just the way you like it. This chunky hummus is flavored in the traditional way with tahini paste, lemon juice, garlic, and olive oil. And even when you can find it, it is pricy. You can buy canned beans for this recipe too, but it is much better to make the beans yourself. It is more economical and the end result will be full of flavor.

Ingredients:
1 16 oz bag of Garbanzo beans
4 tablespoons – 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
1 tablespoon Kosher Salt
Olive Oil
¼ cup of pine nuts
Dash of sumac or paprika
1 teaspoon of parsley for garnish
Water

Method:

Soak beans overnight in enough water so that there is 3-4 inches above the beans. You do not change the soaking/cooking water at any time. This will produce as much bean flavor as possible. Add about 1 teaspoon kosher salt. Then bring beans to a boil over high heat, reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process. The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool. Place 1/2 the beans and their cooking water in the food processor. Save the other half in the fridge or freezer for another day. Next add the tahini paste. Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency. Finally, sprinkle pine nuts on top for added garnish along with olive oil and some parsley. You can serve sprinkled with smoky cumin, smoked paprika, sumac, or a combination of all three for garnish

Israeli Salad

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 05 Oct 2009 12:40:00 +0000

Israeli Salad

2-3 tomatoes cut diced
2-3 cucumbers diced
4 stalks green onion, finely chopped
1/2 bunch parsley, finely chopped (about ¼ cup)
Small bunch mint leaves, chopped (about ¼ cup)
Juice from 1/2 lemon
1 tablespoon lemon zest
1 pita, cut into bit sized pieces
1 sweet pepper, chopped
Oil for frying
Salt/pepper
1/2 teaspoon sumac or paprika

Dressing:
2 clove garlic
1 tsp. salt
¼ tsp. pepper
¼ cup of lemon juice
¼ cup olive oil

I a small mixing bowl, crush garlic and salt together. Add pepper, lemon juice and oil, blending well. May be used over any salad or vegetables.

Fry pita bread in oil until golden brown, drain on paper towels until cooled. Season the bread with salt and pepper. Combine all the vegetables and add lemon juice, zest and season with salt, pepper and sumac. Mix well. It is possible to add olive oil as well but because there is a lot of oil in the fried pita bread I usually omit it in this salad.

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 05 Oct 2009 02:32:00 +0000

C:\Documents and Settings\Dell\My Documents\Ethnic Cooking And Culture\Recipes\Ethnic Cooking & culture's Traditional Hummus.mht

Super Easy Bread for Beginners

noreply@blogger.com (A place to share ethnic recipes and stories.) — Sun, 04 Oct 2009 04:16:00 +0000

http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm

Great irish stew recipe

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 01 Oct 2009 02:57:00 +0000

http://www.bhg.com/recipe/stews/irish-stew/

Bobby Flay Recipe

noreply@blogger.com (A place to share ethnic recipes and stories.) — Thu, 24 Sep 2009 13:40:00 +0000

http://aggieskitchen.blogspot.com/search/label/Bobby%20Flay

Feast of Trumpets

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 21 Sep 2009 16:16:00 +0000

http://en.wikipedia.org/wiki/Feast_of_Trumpets_(Christian_holiday)

Hummus Recipe we used celebrating The Feast of Trumpets

noreply@blogger.com (A place to share ethnic recipes and stories.) — Mon, 21 Sep 2009 16:06:00 +0000

http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm

Bake Sale Recipes

noreply@blogger.com (A place to share ethnic recipes and stories.) — Wed, 16 Sep 2009 02:01:00 +0000

http://www.delish.com/recipes/cooking-recipes/bake-sale-recipes