Indian spices and coconut milk jazz up these little legumes superbly. In less than 15 minutes you can make a flavorful plant-based bowl of comfort packed with protein and nutrients. Any lentils can be used for this recipe, although the red ones become naturally creamy, nutty, and quick to cook.
Ingredients for 6 to 10 bowls
2 tbs coconut oil
2 medium white onions, chopped
6 garlic cloves, finely minced
2 tsp of freshly grated ginger
1 chili pepper without seeds and finely chopped (optional)
1 ½ cups of red lentils
3 cups of water or stock
1 tsp powdered turmeric
1 tsp powdered cumin
1 tsp powdered coriander
1 tsp garam masala or a curry powder of your choice
1 can (400 ml) of coconut milk
500 grams of tomato puree (passata)
Juice of one lime or to taste
Salt & pepper to taste
To serve
Cooked rice (basmati is ideal)
Yogurt (or vegan version)
Chopped cilantro or mint
Toasted sesame seeds, slivered almonds or chopped pistachios
Lime wedges
Bread (ideally naan or pita, but baguette is nice too)
Directions
Heat the coconut oil and fry onions until translucent.
Add the garlic, ginger, chili pepper and fry for one minute before adding the lentils, water, spices, and tomato puree. Make sure to stir often scraping the bottom of the pan to avoid burning.
After about 5 minutes, when the stew is nice and thick, add the coconut milk, lime juice, then adjust the seasonings.
Add more water or stock if necessary, since lentils tend to absorb great amounts of liquid.
Ladle into bowls and serve with the accompaniments listed above.
When our local limes (limones messinos) turn yellow, preserving them in salt will deepen the flavors of this recipe. Just cut them in half lengthwise, rub with abundant sea salt and store in a jar in the fridge. You can also omit this step and use fresh, ripe limes and the results will be equally delicious.
Ingredients for 4-6 portions
1½ kilos of boneless chicken thighs
1 tbs paprika
1 tbs garlic powder
2 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp ground cinnamon
Salt and pepper to taste
Peel of 3 preserved lemons or of 1 fresh one
4 cloves of chopped garlic
1 medium size yellow onion, finely chopped
¼ cup of lime juice
½ cup of chicken stock
Handful of pitted olives with a little brine
Fresh parsley or coriander for garnish
Toasted slivered almonds for garnish
Directions
Marinate the thighs for a few hours in the paprika, garlic powder, cumin, coriander, cinnamon, and ginger.
In a large pan, brown the thighs in batches and set aside.
Using the same pan, fry the garlic and onion.
Cut the thighs into large chunks and return to pan with lemon peel and juice.
Stir for a few minutes before adding the stock and the olives.
Allow the gravy to thicken and garnish with parsley and slivered almonds.
Good accompaniments are rice or couscous. In the photograph, I used Israeli couscous and braised fennel.
The world of nachos is full of possibilities and shortcuts. However, the real game-changer is a homemade and creamy queso dip made with your best cheeses on hand.
Queso dip: 8-10 portions
1 small yellow onion, finely chopped
2 cloves of garlic
1 finely sliced green onion with some of the green slices reserved for garnish
1 finely chopped whole jalapeño or to taste
1 small cubed roma tomato
1 can of 315 g or 11/3 cups of evaporated milk
225 grams of shredded cheddar (or any melting cheese such as Monterey Jack, gouda, or our local Monte Rico)
1 tbs butter
1 tbs cornstarch
½ tsp powdered cumin
½ tsp cayenne
Chopped cilantro leaves for garnish (optional)
Instructions
In a thick bottomed pan, melt butter, sweat the onions, the garlic, the green onions, the chopped jalapeños, the tomatoes, the cumin, the cayenne, and allow to boil.
In a separate bowl, mix the cornstarch into the evaporated milk until fully dissolved and then pour into the hot pan to combine the entire mixture thoroughly for 3-5 minutes.
Turn down heat and let thicken while stirring gently.
Nachos
Find a sturdy tortilla chip, I recommend a local brand such as “Rafaelitas.”
Layer the tortillas with some queso dip, shredded cheese, cooked beans and/or shredded meat.
Bake for 15 minutes until chips are golden and cheese is melted.
Top with any of these options: pico de gallo, salsa, guacamole or avocado cubes, cilantro leaves, a dollop of sour cream. Great for entertaining on the fly!
Take these ordinary vegetables on a “drab to fab” journey with this classic Indian curry made famous by the 2002 movie “Bend it like Beckham.” Serve it with paratha flatbread or any bread, or a little basmati rice.
Ingredients for 6 to 8 portions
4 tablespoons of olive, coconut, or your favorite cooking oil
3 to 4 medium to large potatoes cut into 1/2 inch thick wedges
1 medium sized cauliflower cut into florets
2 teaspoons of whole cumin seeds
1 large yellow onion, diced
3 whole medium diced tomatoes
6 cloves garlic, finely chopped
2 tablespoons of grated fresh ginger
2 teaspoons of ground coriander seeds (found in farmer’s market)
1/2 teaspoon of cayenne flakes or to taste
1/2 teaspoon of powdered turmeric
1 teaspoon of garam masala (Garam masala is a blend of cinnamon, nutmeg, pepper, cumin seeds, coriander seeds, cardamon, and the recipes may vary.)
Chopped green chili peppers for more heat (optional)
Juice of half a lime
Small handful of curry leaves (It is sometimes possible in our area to find fresh leaves from the curry plant. They add a sharp and nutty component.)
Coriander leaves for garnish
Instructions
Heat the oil to medium-hot in a wide lidded pan. Add cumin seeds. Once they start popping, add potatoes.
Once the potatoes are translucent, remove them with a slotted spoon, repeat with cauliflower and also remove.
Add oil to pan in necessary to fry the onions, the curry leaves if available, then add the garlic and tomatoes, all the dry spices, and simmer while stirring often until you can see the oil pooling on the surface.
Once this takes about 8 to 10 minutes, add potatoes and the cauliflower, and stir gently while adjusting the flavors with salt, lime juice, and peppers.
Cook for 10 to 15 minutes more. Garnish with chopped cilantro leaves.
Quick paratha flatbread
Sift 1½ cups of whole wheat or all-purpose flour with ½ teaspoon of salt.
Make a well and gently stir in ⅔ to ¾ cup of water until a stiff dough forms.
Shape into a ball and let rest for 20 minutes in a bowl covered with a damp cloth.
Divide the dough into 8 equal pieces.
Lightly flour hands and surface and roll each piece into a 5 inch (13 cm) disc.
Brush with a little oil or ghee or melted butter and place in a heated comal or frying pan until golden on each side.
Serve immediately after brushing both sides again with oil or melted butter.
Records of this ancient Greek pastry date back to 300 BC. Today it is still a most beloved sweet treat throughout many Mediterranean countries and beyond.
The nutritional benefits from nuts and honey, along with low-calorie filo dough make this a very healthy dessert that is surprisingly easy to put together. The best filo dough for this recipe can be found at BM and should be paper-thin from the Filo Factory brand, white or whole wheat kinds work great.
Ingredients
For a 9X13 baking pan and approximately 20 portions
16oz filo dough
500 grams of nuts of your choice (walnuts, almonds, shelled pistachios, hazelnuts, pecans)
1/4 cup of ground pistachios or other nut for garnish
1/4 cup of sugar
1 and 1/2 tablespoons of ground cinnamon
1 pinch of ground cloves
1 and 1/2 to 2 sticks of unsalted butter, melted (vegan option: use coconut oil)
For honey syrup
3/4 cup sugar
1 cup of cold water
1 cup of honey (vegan option: agave nectar)
1 inch strip orange or lime peel
5 whole cloves
1 stick of cinnamon
2 tablespoons of lime juice
Instructions
Make syrup by melting sugar in water under low heat and adding the peel, cloves, cinnamon and simmer for 20 minutes until fragrant. Add lime juice and simmer for 5 more minutes. Set aside to cool.
Place nuts in food processor and pulse until coarsely chopped. Mix with sugar, powdered cinnamon, powdered cloves and set aside.
Preheat oven to 350F degrees (or 175C).
Generously butter the 9X13 baking pan.
Assemble the baklava by brushing melted butter between each layer of filo and layering one third of sheets onto bottom of pan (each filo sheet folded in half should fit perfectly inside the pan). Cover with 1/2 mixture of nuts and repeat layering the next third of filo sheets brushing melted butter between each layer. Cover with final 1/2 of the nut mixture and finish the filo and brush melted butter in between layers until there are none left.
Cut diamond shapes with a sharp knife before baking just like in photo. The knife doesn’t need to go all the way to bottom.
Bake for 35 to 45 minutes until golden on top and a toothpick comes out clean.
Once cooked it is very important to slowly pour the syrup on top immediately while cake is hot (you should hear a delightful crackling sound). Sprinkle the tops with the ground pistachios or any other garnish of your choice.
The baklava should sit for a while before serving. It has a long shelf life and can even be frozen.
Here is show stopping dish that will transport you right down the spice roads. The conical clay “tagine” can be replaced by a Dutch oven or any heavy-bottomed pot with a fitted lid. The long list of ingredients will guide you to endless possibilities of layered flavors. Don’t worry if you cannot find some of these spices because this fall-off-the bone tender chicken stew with olives and dried fruit is always amazing.
For 6 to 8 portions
1 whole chicken cut into legs, thighs, and breasts. The wings and backbone can be used to enhance the stock.
3 tablespoons of olive oil
1 cup of chicken stock
10 garlic cloves, finely chopped
1 small knob of ginger, finely shredded
1 large yellow onion, finely chopped
1 Small packet of saffron threads or 1/4 teaspoon of turmeric
1/4 teaspoon cumin powder
1/4 teaspoon of coriander powder
1/4 teaspoon of cinnamon or 2 whole sticks
A small pinch of any of these components of Ras el Hanout will enhance the deep flavors: mace, nutmeg, allspice, cloves, cayenne, cardamon, cayenne
Salt and pepper
1/2 cup of dried fruit such as apricots or raisins
1/2 cup of lime juice
1/2 cup of olives
For garnish: toasted slivered almonds, chopped parsley or cilantro leaves
Directions
Season the chicken pieces with salt and pepper and brown on all sides in olive oil in the pan or tagine.
Remove chicken and some of the rendered fat.
In same pan, fry garlic, onion, ginger until fragrant.
Add spices, chicken and chicken stock, dried fruit, and simmer slowly for 45 minutes to one hour. Check often and add a little stock if necessary.Add lime juice and olives; check seasonings.
This Mexican stew usually calls for hominy, but I find that the kernels from our local elotes (corn) work just as well and are easier to find.
Stock for 8 to 10 servings
1 kilo of pork shoulder
500 grams of pork ribs with bones
1 large yellow onion, sliced
10 cloves of garlic
2 bay leaves
These chili peppers are some of the greatest ingredients cultivated by the Aztecs and now available in our modern supermarkets.
1 teaspoon of whole black peppercorns
1 teaspoon of salt
1/2 teaspoon of dried oregano
1 gallon or 3 liters of water
6 whole dried Guajillo peppers (other peppers are also great such as Anaheim, Pasilla, California…)
Kernels from 4 ears of corn, previously cooked.
Toppings
Chopped and seeded jalapenos
Avocado cubes
Sliced red onions
Chopped cilantro
Crumbled cheese (preferably queso fresco, cotija, or feta)
Sliced red radishes
Tortilla chips
Directions
Make stock with pork shoulder (paleta de cerdo), ribs, and all ingredients except for the chilis and the corn.
Simmer for at least 3 hours.
Strain and let it cool completely.
Cube the chunks of pork and set aside.
For best results, the stock should sit overnight in fridge in order to skim the fat off the surface to achieve a rich and fat-free broth.
Add the seeded chili peppers, allow to soak for about 20 minutes, and then blend in blender. The mixture should be thick and deep red. Season with salt and pepper, add pork cubes and corn, and serve piping hot with plenty of toppings listed above.
Follow these easy steps and you’ll have a chewy, moist, wholesome snack that is full of character. By adding your choice of nuts, dried fruit or chocolate chips, this soft cookie will eclipse all others.
Makes about 2 dozen
Ingredients
1 cup of all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional but really adds depth)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup or 1 stick of unsalted butter
2 cup of brown sugar
1/4 cup of sugar
1 large egg
1 teaspoon of vanilla extract
1 and 1/2 cups of old fashioned rolled oats
1/2 cup of raisins (try soaking them in a little rum) or craisins
Optional additions of chocolate chips, walnuts, coarse sea salt sprinkled on top before baking or other.
Directions
Mix the flour, cinnamon and nutmeg, baking soda, and salt into a bowl and set aside.
Using an electric mixer, cream butter and sugars together.
Add the egg and vanilla.
Using a spatula or a fork, fold in the dry ingredients until you obtain a thick dough. Do not over mix.
I like to add craisins, semi-sweet and white chocolate chips, chopped toasted walnuts, but you can use other ingredients that you may have on hand.
Chill the dough in fridge for 30 minutes and place by spoonful on ungreased baking tray (cookies will not stick to tray if removed immediately with spatula once baked).
Bake for approximately 12 minutes in a preheated 350 F oven (190 Celsius). The soft and chewy texture is obtained if you under bake them a little.
The odd name for this alcohol-free recipe must actually refer to that formidable craving for fiery-hot noodles while one is drinking.
This is a more caramelized, saucy, spicy and vegetable-packed version of Pad Thai that can still be enjoyed with a side of chopped peanuts, cilantro, and lime wedges.
Ingredients for up to 8 servings
1 package of Pad Thai rice noodles
1/3 cup of soy sauce
4 tablespoons of oyster sauce
2 tablespoons of fish sauce
3 tablespoons of honey, maple syrup, or brown sugar
2 tablespoons of sesame oil
4 tablespoons of vegetable oil
1lb of sliced chicken breast, and/or peeled raw shrimp (these proteins are optional)
8 cloves of garlic, finely chopped
1-2 seeded chopped hot chili peppers
4 green onions thinly sliced
4 cups of sliced or julienned vegetables of your choice: carrots, zucchini, mushrooms, bell pepper, broccoli, baby corn
1 cup of roughly chopped fresh basil (Thai or other)
Instructions
Soak rice noodles in hot water for 3 minutes and then drain in colander.
Combine the soy sauce, fish sauce, sweetener, and 1/3 cup of water.
Heat oils in wok and add the chicken and shrimp if using. Add garlic, chili peppers, green onion slices and cook for about 3 minutes. Add sliced vegetables and cook for about 5 minutes until softened.
Pour in sauce and mix well adding noodles and the basil.
Serve immediately with some sides of chopped nuts, cilantro and lime wedges.
These tender and juicy kabobs are a party appetizer superstar. The key to this succulent chicken recipe is to use boneless thigh fillets (muslos deshuesados) immersed overnight in a sweet, spicy, and lemongrassy marinade.
For 10-12 kabobs
1 kilo of boneless chicken thighs trimmed and cut into 1 inch chunks
1 plump lemongrass stalk, white part only
10 garlic cloves
1 small red onion
1/3 cup of sugar
1 tablespoon of salt
1/2 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of cayenne pepper or to taste
1/2 cup of vegetable oil
Place the chicken pieces in a large ziploc bag and blend the remaining ingredients until a smooth paste is formed.
Pour the paste into the bag and mix around to cover entirely.
Place in refrigerator for several hours or preferably overnight.
Thread the morsels on soaked bamboo skewers and grill over low heat turning kabobs regularly to prevent burning.
I usually finish them on a baking sheet in the oven to keep them warm while I prepare the peanut sauce.
For the sauce
1 cup of creamy peanut butter
2 teaspoons of vegetable oil
5 cloves of garlic, minced
1 small stalk of lemongrass, white part only, thinly sliced
1 small red chili pepper, seeds removed, thinly sliced
1 cup of brown sugar
1/2 cup of water
1/3 cup of soy sauce
Juice of one lime
1 cup of coconut milk
In a small saucepan fry the garlic, lemongrass, and red pepper in the vegetable oil until fragrant.
Add the remaining ingredients and bring to a slow boil until a smooth sauce is obtained.
Adjust the flavors to your taste with more sugar, salt, pepper, or coconut milk.
This is a fun party dish that’s inspired by a Korean recipe named buldak. The spicy grilled chicken is covered with melted mozzarella and served with fresh lettuce leaves. You can replace the “gojujang” chili paste with red curry paste.
Ingredients
1 lb or 500 grams of boneless chicken thighs
2 tablespoons of soy sauce
2 tablespoons of honey
1 tablespoon of gojujang or red curry paste
1 chopped chili pepper (optional)
1 dash of black pepper
3 minced cloves of garlic
1 teaspoon of shredded ginger
1 cup of shredded mozzarella cheese
Sliced green onion tops and sesame seeds for garnish
Directions
Marinate the chicken with the first 6 ingredients for at least 4 hours or overnight.
Grill or broil over low heat until done.
Cut into bite size pieces and place in an oven pan, cover with cheese, and broil until cheese is melted and slightly brown.
Garnish with sliced green onions and sesame seeds, enjoy with friends and cold drinks!
A fantastic way to experience the local flavors of Costa Rica, is with a cold drink and a “boca*” in a typical cantina. This particular boca recipe is said to have originated from a bar in Tibas. It is a tasty layered dip that combines soft and crunchy textures—a perfect foundation for soaking up more cold beverages.
Bocas were traditionally made from whatever offerings were present in the kitchen, and served as little free appetizers. Now they will most likely cost a small amount of colones.
This layered dip combines soft and crunchy textures where the chicharrones (the fried pork can be substituted with shredded chicken) are placed between beans and diced tomatoes.
Ingredients
1 cup of cooked rice
1 and 1/2 cups of cooked red or black beans with liquid
1 and 1/2 cups of diced cooked chicharrones (recipe at the end).
1 whole tomato, diced
1/2 ripe avocado
1 tablespoon of thinly sliced red onion
1 tablespoon of lime juice
Salt, pepper, hot peppers to taste
1 tablespoon of coarsely chopped cilantro leaves
Fried tortilla chips for scooping
Instructions
Find a medium sized bowl to begin layering:
The warm cooked rice.
The beans with liquid.
The diced chicharrones or shredded chicken.
The diced tomato.
The cubed avocado.
The sliced onion.
Sprinkle with lime juice, salt, pepper, hot peppers, to taste.
Garnish with cilantro leaves.
Best enjoyed with crispy tortilla chips
Homemade chicharrones
I like to start with one kilo of pork belly—panzada
Cook bite-size squares and sprinkle with baking soda. Rest for a few hours or overnight. Rinse off the meat and place into non-stick wok with 2 cups of water. Bring to a slow boil on low flame and cook for 1 hour or until the water has evaporated. Raise the heat slightly and fry the meat until golden brown. Season with salt and pepper. You can simply enjoy them with tortillas and squeezed orange-lime juice.
This epic Malaysian curried noodle soup will sweep you far, far away…to the balmy streets of Singapore. The flavorful soup base can be made with chicken, seafood, or vegetarian. This one is made with seafood, my favorite.
Serves 6-8
For the fish cakes
½ kg white fish filet (snapper, mahi, sea bass)
1 tablespoon of cornstarch
1 egg
2 teaspoons of Nam Pla or fish sauce (you can use soy sauce too)
2 teaspoons of Thai red curry paste
1 scallion, thinly sliced
Oil for frying
Directions
Place fish pieces in food processor and pulse with the next 4 ingredients until smooth.
Add the sliced scallions and mix well. White strings can be removed.
Form into small flat patties and fry until golden, like in the photo.
For the stock
1 fish carcass and/or 1 chicken carcass
The shells from 1 kg of large shrimp, save the peeled shrimp for the laksa
8 garlic cloves
1 stalk of lemongrass, white part only
3 cm knobs of galangal and/or ginger
10 kaffir lime leaves (optional or can be substituted with 2 bay leaves)
This is my version of a popular take-out salad found only outside of Vietnam (like the chicken chow mein that you’ll never find in China).
A bowl of rice noodles is topped with strips of grilled beef, lettuce, peanuts, chili peppers, and served with a sweet and tangy fish sauce dressing. This recipe yields 4 to 5 large bowls, the spiciness adjusted to taste and best enjoyed with chopsticks.
For the beef
1 pound or 1/2 kilo of lomito. I recommend using lomito or tenderloin since other cuts might be tough.
5 large cloves of garlic finely chopped
1 tablespoon of finely sliced lemongrass, white part only (optional but so good)
1 small red onion finely chopped
salt and pepper
2 tablespoons of olive oil
Marinate the beef for at least 4 hours or overnight. Grill the whole piece on all sides so that the center stays medium rare. Allow to cool and thinly slice.
Indian spices and coconut milk jazz up these little legumes superbly. In less than 15 minutes you can make a flavorful plant-based bowl of comfort packed with protein and nutrients. Any lentils can be used for this recipe, although the red ones become naturally creamy, nutty, and quick to cook.
To serve
Directions
Instructions
Nachos
Ingredients
Instructions
Here is show stopping dish that will transport you right down the spice roads. The conical clay “tagine” can be replaced by a Dutch oven or any heavy-bottomed pot with a fitted lid. The long list of ingredients will guide you to endless possibilities of layered flavors. Don’t worry if you cannot find some of these spices because this fall-off-the bone tender chicken stew with olives and dried fruit is always amazing.
