My friend and I decided to cook this week to figure out if we had skills in the kitchen or not, turns out that we do. Cooking is not complicated if you follow the recipe, the dish we decided to cook is a dish my mother likes to do occasionally when the family comes over, potatoes salad mixed with mayonnaise, mustard and some fresh vegetables.
Recipe
1lb potatoes
1/2 cup of milk (optional)
1/4 cup of lemon jus
30ml of mayonnaise
15ml of mustard
1 tea spoon basilica
1/2 tea spoon of salt
any fresh vegetables
Preapring this dish takes about 45 minutes because of the potatoes that have to cook 30 to 40 minutes, meanwhile you mix the rest of the ingredients together and finish by mixing it with the potatoes once they are cooked. Before you can taste the dish you have to wait 3 hours because it has to stay in the fridge for the mayonnaise and mustard to mix well with the potatoes.
As you can see it is not a hard dish to prepare.
The taste of the potatoes salad is delicious and it's fun to make !
Thursday, April 1, 2010
Neep and Tatties Skink
Tatties: Potatoes
Neep: Turnip
Skink: Soup
Being none too rich and careful of their resources, Scottish cooking relies on basic ingredients cooked up to warm the innards and provide strength and energy - what we consider a good "meat and potatoes" diet. Root vegetables are the core of most meals. A very popular meal is vegetable soup, which is also called vegetable stew, since it's so thick in nature. It's very common in Scotland since the vegetables grow on the coast of Scotland, as well as being easily accessible in the grocery store.
My paternal grandfather originated from Scotland to St. John's, Canada and he taught my grandmother to make it just the way he liked it. She in turn taught it to all her daughters and daughter-in-laws. Anyways, they've all created different variations over the years, but this is the version my grandfather brought from Scotland. My mom has made a variation of this soup called Cullen Skink (has fish in it), and so offered to make Neep and Tatties Skink for me. It really taste good, but if you can't make soup all that well (like me) then I suggest asking someone who can.
Supposedly serves 10 people, but my 4 brother, my parents and myself can usually get one bowl before we have to fight for the rest.
Ingredients and Equipment:
- 5 large tatties
- 3 large carrots
- 1 large neep
- 2 large leeks
- 300g of red lentils
- 1 large pot (nice and deep, please!)
- 1 pot lid
- Grater
- 1 wooden spoon
- laddle (for serving)
Method:
1) Wash your lentils (in a culinder for instance)in cold water for 2-3 minutes to get the starch off them. Then add 1 L of water to your pan, bring to simmer and add the lentils. Cover. Leave them like this for approximately 15 minutes or until they become fluffy and soft. You made need to remove some of the 'scum' with the spoon.
2) While the lentils are cooking, peel the tatties, carrots and neeps. Cut off the green leafy part of the leeks and the rooty bottom end. Then cut it down lenghtways, split open, and wash over cold water. Proceed to chopping the leeks in rings, from one end to another. Once all your other vegetables are peeled, grate them all.
3) Once you've removed the rest of the starch (scum)from the lentils. Add the leeks and grated veggies to your pot (here some people add 2 cubes of chicken stock or veggie stock, but I find that just too salty). Mix the lot together nicely with the wooden spoon, cover and leave to cook.
4) Once the root veggies are nice and tender, or mushy depending on how you like your soup, add a bit of salt and pepper for taste (though if you added stock cubes, more salt really isn't needed)
5) Serve and enjoy.
Serving suggestions:
Homemade bread goes great with this. Just dunk and eat!
Homemade cheese can go on top, but I suggest avoiding chedder (not a good mixture!). Also remember that cheese is fatty in nature.
Health/Environment Benefits:
Lacks fats (if you avoid the cheese!)
Low in salt (if there's no stock!)
High in carbohydrates and protein
High in vitamins and nutrients
Is a great source of energy for the human body
Since Canada has roughly the same climate as Scotland, most everything can be grown in locally. This cuts down on oil cost and carbon emissions needed to transport the food here from wherever.
Availability:
Are available most anywhere in Canada. You can go to the local grocery store, your local farmer's market or you can grow it yourself. If you do buy it, please try to buy organically since this cuts down on pesticide use which has harmful effects on our bodies!
Neep: Turnip
Skink: Soup
Being none too rich and careful of their resources, Scottish cooking relies on basic ingredients cooked up to warm the innards and provide strength and energy - what we consider a good "meat and potatoes" diet. Root vegetables are the core of most meals. A very popular meal is vegetable soup, which is also called vegetable stew, since it's so thick in nature. It's very common in Scotland since the vegetables grow on the coast of Scotland, as well as being easily accessible in the grocery store.
My paternal grandfather originated from Scotland to St. John's, Canada and he taught my grandmother to make it just the way he liked it. She in turn taught it to all her daughters and daughter-in-laws. Anyways, they've all created different variations over the years, but this is the version my grandfather brought from Scotland. My mom has made a variation of this soup called Cullen Skink (has fish in it), and so offered to make Neep and Tatties Skink for me. It really taste good, but if you can't make soup all that well (like me) then I suggest asking someone who can.
Supposedly serves 10 people, but my 4 brother, my parents and myself can usually get one bowl before we have to fight for the rest.
Ingredients and Equipment:
- 5 large tatties
- 3 large carrots
- 1 large neep
- 2 large leeks
- 300g of red lentils
- 1 large pot (nice and deep, please!)
- 1 pot lid
- Grater
- 1 wooden spoon
- laddle (for serving)
Method:
1) Wash your lentils (in a culinder for instance)in cold water for 2-3 minutes to get the starch off them. Then add 1 L of water to your pan, bring to simmer and add the lentils. Cover. Leave them like this for approximately 15 minutes or until they become fluffy and soft. You made need to remove some of the 'scum' with the spoon.
2) While the lentils are cooking, peel the tatties, carrots and neeps. Cut off the green leafy part of the leeks and the rooty bottom end. Then cut it down lenghtways, split open, and wash over cold water. Proceed to chopping the leeks in rings, from one end to another. Once all your other vegetables are peeled, grate them all.
3) Once you've removed the rest of the starch (scum)from the lentils. Add the leeks and grated veggies to your pot (here some people add 2 cubes of chicken stock or veggie stock, but I find that just too salty). Mix the lot together nicely with the wooden spoon, cover and leave to cook.
4) Once the root veggies are nice and tender, or mushy depending on how you like your soup, add a bit of salt and pepper for taste (though if you added stock cubes, more salt really isn't needed)
5) Serve and enjoy.
Serving suggestions:
Homemade bread goes great with this. Just dunk and eat!
Homemade cheese can go on top, but I suggest avoiding chedder (not a good mixture!). Also remember that cheese is fatty in nature.
Health/Environment Benefits:
Lacks fats (if you avoid the cheese!)
Low in salt (if there's no stock!)
High in carbohydrates and protein
High in vitamins and nutrients
Is a great source of energy for the human body
Since Canada has roughly the same climate as Scotland, most everything can be grown in locally. This cuts down on oil cost and carbon emissions needed to transport the food here from wherever.
Availability:
Are available most anywhere in Canada. You can go to the local grocery store, your local farmer's market or you can grow it yourself. If you do buy it, please try to buy organically since this cuts down on pesticide use which has harmful effects on our bodies!
Pan of rice and kidney beans
1 onion, chopped finely
2 pods of garlic, crushed
1 cup(15 ml) vegetable oil
8 oz (227 g) mushrooms
1 green chilli pepper, ready and cut in dices
1 cup (250 ml) rice
17 oz; 540 mL of kidney beans, drained and rinsed
28 oz; 796 ml of Italian tomatoes
1/2 cup (125 ml) vegetable broth
1 tea spoon (15 ml) powder of Chile
2 tea spoon (10 ml) cumin, ground
1/4 tea spoon of hot pepper of Cayenne, ground
1 cup cheese mozzarella, grated cheese
Steps
1. Preheat the oven at 350°F.
2. In a frying pan, melt the onions and garlic in oil. Add mushrooms and green pepper. Cook by brewing until vegetables are soft. Wait until the vegetables are soft.
3. Add the rice, the beans, the tomatoes, the vegetable broth and the seasoning.
4. Cover and let simmer for approximately 25 minutes or until the broth is well absorbed. Correct the seasoning according to your taste.
5. Overturn the frying pan into a dish suitable for the oven and sprinkle the rice and kidney beans with cheese.
6. Bake for 15 minutes.
Note
The vegetable broth can be replaced by water.
This is one of my favorite recipes that I learn from my mother. It’s a good and easy way to incorporate vegetables into your meal! Therefore, I can enjoy the health benefits of the vegetables while not having to put a lot of effort or time into preparing this meal. It’s a very simple recipe; easy and quick to make. It creates an uncommon taste. I like it as a lunch because it keeps its good taste even when reheated (like in a microwave).
It’s healthy and good for the environment because this recipe is only composed with spices, vegetables, vegetable oil and cheese. It’s a good way to get my daily required proteins. All the products are a main part of an healthy life, and are important foods from various food groups that combine to create smart and healthy eating. The products of this recipe are not putting the environment at risk because they are mostly coming from plants. Also, the ingredients of this recipe are all easy to find, and are highly accessible in local supermarkets. The only problem you can have when looking for the ingredients depends on your choice or preference of vegetables.
This recipe is taking approximately an hour to make.
2 pods of garlic, crushed
1 cup(15 ml) vegetable oil
8 oz (227 g) mushrooms
1 green chilli pepper, ready and cut in dices
1 cup (250 ml) rice
17 oz; 540 mL of kidney beans, drained and rinsed
28 oz; 796 ml of Italian tomatoes
1/2 cup (125 ml) vegetable broth
1 tea spoon (15 ml) powder of Chile
2 tea spoon (10 ml) cumin, ground
1/4 tea spoon of hot pepper of Cayenne, ground
1 cup cheese mozzarella, grated cheese
Steps
1. Preheat the oven at 350°F.
2. In a frying pan, melt the onions and garlic in oil. Add mushrooms and green pepper. Cook by brewing until vegetables are soft. Wait until the vegetables are soft.
3. Add the rice, the beans, the tomatoes, the vegetable broth and the seasoning.
4. Cover and let simmer for approximately 25 minutes or until the broth is well absorbed. Correct the seasoning according to your taste.
5. Overturn the frying pan into a dish suitable for the oven and sprinkle the rice and kidney beans with cheese.
6. Bake for 15 minutes.
Note
The vegetable broth can be replaced by water.
This is one of my favorite recipes that I learn from my mother. It’s a good and easy way to incorporate vegetables into your meal! Therefore, I can enjoy the health benefits of the vegetables while not having to put a lot of effort or time into preparing this meal. It’s a very simple recipe; easy and quick to make. It creates an uncommon taste. I like it as a lunch because it keeps its good taste even when reheated (like in a microwave).
It’s healthy and good for the environment because this recipe is only composed with spices, vegetables, vegetable oil and cheese. It’s a good way to get my daily required proteins. All the products are a main part of an healthy life, and are important foods from various food groups that combine to create smart and healthy eating. The products of this recipe are not putting the environment at risk because they are mostly coming from plants. Also, the ingredients of this recipe are all easy to find, and are highly accessible in local supermarkets. The only problem you can have when looking for the ingredients depends on your choice or preference of vegetables.
This recipe is taking approximately an hour to make.
Hummus
Ingredients:¤ 1 cup cooked or canned chickpeas
¤ 1/2 teaspoon salt
¤ 2 cloves garlic, crushed with a pinch of salt
¤ 1/4 cup lemon juice
¤ 2 tablespoon sesame paste
¤ 2 tablespoon parsley, finely chopped
¤ 1/2 teaspoon ground cumin
Steps:
1 - Drain warm chickpeas and reserve 1 tablespoon. Beat chickpeas in a food processor.
2 - Blend chickpeas with sesame paste, lemon juice, crushed garlic, and salt into a purée. Adjust flavour and consistency with lemon juice and salt if necessary (Hummus should be thick and smooth).
3 - Serve in Hummus bowls. Pour olive oil in center and garnish with the reserved chickpeas, chopped parsley and cumin.
Hummus comes from the Middle East. It is an Arabic food. The recipe isn’t that hard to prepare. You need patience, because the taste may vary between every individual. Some like it more sour. This dish could be considered like an appetizer. It’s something that can accompany any other kind of dish. It mix’s well with them. It is one of the dish’s that is served the most. I was quite excited to start preparing this dish, because it’s one of my favourite kinds of food. I was quite impatient because off the blending of the peas. There is a specific taste that I like, and it’s really hard attaining it. It took me more time than it was necessary, try to search for the flavour. Hummus is a very healthy dish. Even tough the olive oil has the highest fat content; it is found in a really small quantity in the hummus. Compared to the other oils, the olive oil is the healthiest. Not only that, but the oil helps the body heart remain healthy and regulates the cholesterol levels. These ingredients can be found in any grocery stores. But its is better to go in the Mid-eastern store to get them, since they are “fresher”.
Pasta Fagioli
Ingredients
• 1 tablespoon of olive oil
• 1 sliced carrot
• 1 sliced celery
• 1 thin slice onion, sliced
• 1/2 teaspoon chopped garlic (optional)
• 4 8ounce cans of tomato sauce
• 1 (14 ounce) can chicken broth
• freshly ground black pepper to taste
• 1 tablespoon dried parsley
• 1/2 tablespoon dried basil leaves
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 1/2 cups ditalini pasta
Cooking Instructions:
Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until they are soft. Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; let it simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta (or any form of small pasta) and cook for 8 minutes. Add beans to the sauce and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
• 1 tablespoon of olive oil
• 1 sliced carrot
• 1 sliced celery
• 1 thin slice onion, sliced
• 1/2 teaspoon chopped garlic (optional)
• 4 8ounce cans of tomato sauce
• 1 (14 ounce) can chicken broth
• freshly ground black pepper to taste
• 1 tablespoon dried parsley
• 1/2 tablespoon dried basil leaves
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 1/2 cups ditalini pasta
Cooking Instructions:
Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until they are soft. Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; let it simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta (or any form of small pasta) and cook for 8 minutes. Add beans to the sauce and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
My Responce:
The recipe comes from Italy, my grandmother originally showed my mom how to make this recipe and now she makes it for me and my brother. It was pretty simple to prepare the recipe, it involved doing basic things like chopping vegetables, cooking them in a pan and then later boiling pasta and adding it all together so its things I’ve done before. I shared this recipe with my mom and my boyfriend; they said that it was very good. I felt very good about preparing super for once; it felt good to be the one cooking for my mom, because she usually cooks for me. I was very proud of myself when it turned out to be good. I think in a way this encouraged me and showed me that cooking is not that bad or difficult and some night that I can prepare dinner for my family. Its healthy because there are plenty of beans in it witch provides protein, also the sauce is made with tomatoes and there are many different vegetables in it. If you would like to make it extra healthy you could use whole grain pasta instead of the normal white one. The ingredients can all be found in grocery stores, or markets, or in some cases in your own garden.
Ummmm Ummm Good ^_^ !
Ummmm... Rice & Stew Peas. Just thinking about it has given me a sudden craving...*rubs stomach & smiles broadly* ...X-D
This assignment has given me a great excuse to ask my mom to make some. I just can’t wait!
The recipe that I will later on provide the ingredients to is a dish that comes from my mother’s birth country...Jamaica. The right name for it is Rice and Stew Peas, but I have heard other people from different island called it beans and rice. However, since I’m talking about a dish that comes from Jamaica, I will call it by the name that Jamaicans refer to it as ‘Rice and Stew Peas’.
At first I thought it would be hard to make since I can’t even cook, but it turned out to be easy or should I say looked easy to make since my mom did it herself while I observed. However, if I were to do it myself then I think it would have been really hard for me to do. I’m lazy when it comes to cooking, but when it comes to eating it it’s a whole different story. I love food especially home cooked food. Whenever my mom goes back to her roots and cooks Caribbean food, it’s a blessing.
I’ve shared the food my mother prepares for me with some of my friends from school. Now it’s it gotten to the point where my mom packs double the portion I usually eat to feed those same friends .I told her that they enjoyed her cooking and the next day the container of food I usually bring was way bigger. I actually love it when people compliment my mother’s cooking. It helps me to appreciate it more. Also, it makes me feel good, but at the same time I feel bad because everyone says that they don’t understand how I can’t cook since my mother is Jamaican. But I don’t see how that applies to me since I’m Canadian and not Jamaican and just because my mother can cook doesn’t mean I should know how to .Jeez.
Not only does Rice and Stew Peas look\taste good, it’s also rich in proteins that you get from the peas. The ingredients are not expensive if you leave out the salt beef and you can have white rice which is low in fat or brown rice that hold better nutritional value. Brown rice is said to help lower bad cholesterol which many of us struggle.
I’m not too sure about the environmental benefits, but I do know that most of the ingredients used are found in the parameter of most grocery stores. Although you can find the pea in the ales in the can section, it’s better too buy it as is instead of cooked in a can. The taste is different.
For all the ingredients we go to our local West Indian store, but I’m sure that u can find the peas and rice a normal grocery store. As for the spices, I’m pretty sure you’ll have to good to a West Indian or Chinese store.
Well here’s the recipe:Rice & Stew Peas
• 3 cups of rice(brown or white)
• 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
• 5 cloves of garlic (finely chopped)
• 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
• 3 Scallion (spring onions may be used as a substitute)
• 1 tin (or one cup) of coconut milk
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
• 1 pound of salted beef or fresh beef (optional)
• Corn starch paste (this help make the gravy) mix it in water n add it. This is the last thing you do.
Here's an example of Rice & Stew Peas... Jamaican style!
Yes..i'm Proud of My Hertiage
In this picture you can see that they added plantine, dumpling and some lettuce. Looks good, eh?
Enjoy! ^-^
This assignment has given me a great excuse to ask my mom to make some. I just can’t wait!
The recipe that I will later on provide the ingredients to is a dish that comes from my mother’s birth country...Jamaica. The right name for it is Rice and Stew Peas, but I have heard other people from different island called it beans and rice. However, since I’m talking about a dish that comes from Jamaica, I will call it by the name that Jamaicans refer to it as ‘Rice and Stew Peas’.
At first I thought it would be hard to make since I can’t even cook, but it turned out to be easy or should I say looked easy to make since my mom did it herself while I observed. However, if I were to do it myself then I think it would have been really hard for me to do. I’m lazy when it comes to cooking, but when it comes to eating it it’s a whole different story. I love food especially home cooked food. Whenever my mom goes back to her roots and cooks Caribbean food, it’s a blessing.
I’ve shared the food my mother prepares for me with some of my friends from school. Now it’s it gotten to the point where my mom packs double the portion I usually eat to feed those same friends .I told her that they enjoyed her cooking and the next day the container of food I usually bring was way bigger. I actually love it when people compliment my mother’s cooking. It helps me to appreciate it more. Also, it makes me feel good, but at the same time I feel bad because everyone says that they don’t understand how I can’t cook since my mother is Jamaican. But I don’t see how that applies to me since I’m Canadian and not Jamaican and just because my mother can cook doesn’t mean I should know how to .Jeez.
Not only does Rice and Stew Peas look\taste good, it’s also rich in proteins that you get from the peas. The ingredients are not expensive if you leave out the salt beef and you can have white rice which is low in fat or brown rice that hold better nutritional value. Brown rice is said to help lower bad cholesterol which many of us struggle.
I’m not too sure about the environmental benefits, but I do know that most of the ingredients used are found in the parameter of most grocery stores. Although you can find the pea in the ales in the can section, it’s better too buy it as is instead of cooked in a can. The taste is different.
For all the ingredients we go to our local West Indian store, but I’m sure that u can find the peas and rice a normal grocery store. As for the spices, I’m pretty sure you’ll have to good to a West Indian or Chinese store.
Well here’s the recipe:Rice & Stew Peas
• 3 cups of rice(brown or white)
• 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
• 5 cloves of garlic (finely chopped)
• 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
• 3 Scallion (spring onions may be used as a substitute)
• 1 tin (or one cup) of coconut milk
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
• 1 pound of salted beef or fresh beef (optional)
• Corn starch paste (this help make the gravy) mix it in water n add it. This is the last thing you do.
Here's an example of Rice & Stew Peas... Jamaican style!
Yes..i'm Proud of My Hertiage
In this picture you can see that they added plantine, dumpling and some lettuce. Looks good, eh?Enjoy! ^-^
Rice(Pilaf) & Beans(Fasoulia)
Recipe for Rice and Beans
The Beans
Ingredients
One medium onion chopped
2 tbs olive oil
1 can red kidney beans or Romano beans
2 tbs tomato paste
1 cup water
Salt and Pepper to taste
Directions: Sauté onions with olive oil. Add tomato paste, salt and pepper. Sauté for another minute. Add water, bring to boil. Lastly, add the beans. Simmer for 5 minutes.
Serve with your favorite rice.
This dish is a traditional Armenian meal. It’s been around for a long time. It was quite easy preparing it, as you can see there are not a lot of ingredients and the directions are quite simple. I shared the food with my parents of course and my older brother. I felt good preparing a meal for my family. I absolutely love cooking, so it was fun. The beans are high packed with protein and the rest of the ingredients are healthy as well, especially the olive oil and tomato paste. You can find the ingredients in any grocery store, so you shouldn’t have a problem with that.
Pilafi and Fasolia
This delicious recipe is very easy to make, and should not take more than 20-25 minutes. I strongly recommend this recipe to anyone who is looking to enjoy a tasty and nutrient-rich meal. Pilafi is a traditional dish from the island Crete; the biggest and most southern island of Greece. The dish I am introducing is a modified version of it that my grandparents make and is just as good, if not better!
The great thing about it is that it is a healthy combination of most food groups as opposed to other meals that are more concentrated to specific ones. For instance, it contains vegetables such as tomatoes, mushrooms and chickpeas. In addition, there are grains and cereals since it is prepared with rice and is also a great source of protein since it is made with spinach, chicken broth and chickpeas. Finally we also get a small portion of dairy from the feta cheese. Another advantage is that most of the ingredients are commonly found as staple ingredients in household pantries or at any local supermarket. The only culture-specific ingredient is the Greek feta cheese; however nowadays there shouldn't be a problem finding it in the majority of commercial supermarkets and of course at a local Greek supermarket such as Mourelatos.
Prior to this assignment, I had actually prepared it on my own, but I have helped my grandparents prepare it many times. This was a wonderful experience, given that the smell and taste of pilafi and fasolia always remind me of being back home in Greece. The vibrant colors of foods and the addition of lemon, mint and oregano provide a light and fresh dish that mimics a warm sunny day in the islands. The savory ingredients allow for a taste of tradition in every mouthful.
The following are the ingredient necessary to prepare Pilafi and Fasolia:
10 oz. of diced tomatoes
2 tbsp. of olive oil
1 cup of uncooked rice
2/3 cup of chicken broth
10 oz. of sliced mushrooms
1 chopped onion
2 cloves of minced garlic
15 oz. of drained chickpeas
1/2 a pound of spinach
4 oz. of crumbled feta cheese
some oregano
1 tbsp. of chopped mint leaves
some lemon juice
1/4 tsp. salt
Directions to making Pilafi and Fasolia:
1. In a medium saucepan, heat chicken broth until it boils.
2. Add rice untill it starts boiling again.
3. Reduce heat and cover with a slight opening untill most liquid is absorbed.
4. While it is thickening, add mushrooms, garlic and oil in a large skillet and stir until vegetables become tender. (Approximately 10 minutes)
5. Finally pour everything in the saucepan with rice and chicken broth, and add the spinach, feta, tomatoes, chickpeas and crushed mint leaves.
6. Add a touch of oregano, salt and lemon juice.
7. Let it cook for about 5 minutes.
8. Last but not least, enjoy it!
The great thing about it is that it is a healthy combination of most food groups as opposed to other meals that are more concentrated to specific ones. For instance, it contains vegetables such as tomatoes, mushrooms and chickpeas. In addition, there are grains and cereals since it is prepared with rice and is also a great source of protein since it is made with spinach, chicken broth and chickpeas. Finally we also get a small portion of dairy from the feta cheese. Another advantage is that most of the ingredients are commonly found as staple ingredients in household pantries or at any local supermarket. The only culture-specific ingredient is the Greek feta cheese; however nowadays there shouldn't be a problem finding it in the majority of commercial supermarkets and of course at a local Greek supermarket such as Mourelatos.
Prior to this assignment, I had actually prepared it on my own, but I have helped my grandparents prepare it many times. This was a wonderful experience, given that the smell and taste of pilafi and fasolia always remind me of being back home in Greece. The vibrant colors of foods and the addition of lemon, mint and oregano provide a light and fresh dish that mimics a warm sunny day in the islands. The savory ingredients allow for a taste of tradition in every mouthful.
The following are the ingredient necessary to prepare Pilafi and Fasolia:
10 oz. of diced tomatoes
2 tbsp. of olive oil
1 cup of uncooked rice
2/3 cup of chicken broth
10 oz. of sliced mushrooms
1 chopped onion
2 cloves of minced garlic
15 oz. of drained chickpeas
1/2 a pound of spinach
4 oz. of crumbled feta cheese
some oregano
1 tbsp. of chopped mint leaves
some lemon juice
1/4 tsp. salt
Directions to making Pilafi and Fasolia:
1. In a medium saucepan, heat chicken broth until it boils.
2. Add rice untill it starts boiling again.
3. Reduce heat and cover with a slight opening untill most liquid is absorbed.
4. While it is thickening, add mushrooms, garlic and oil in a large skillet and stir until vegetables become tender. (Approximately 10 minutes)
5. Finally pour everything in the saucepan with rice and chicken broth, and add the spinach, feta, tomatoes, chickpeas and crushed mint leaves.
6. Add a touch of oregano, salt and lemon juice.
7. Let it cook for about 5 minutes.
8. Last but not least, enjoy it!
Israeli Dish: Shoyit
This is a Middle Eastern meal, more specifically Israel. Sofia and I decide too cook this traditional meal because we are both familiar with it and we both enjoy eating it. This delicious dish is called Shoyit. It consists mostly of beans and rice. This meal provides a healthy alternative to meat products since it is higher in fibre and protein. Everything is made fresh and therefore doesn’t contain any preservatives.
Ingredients:
To prepare sauce:
-500 grams of white beans
-1 can of tomato sauce
-1 garlic clove
-2 hot peppers
-1 tablespoon of chilli
-1 tablespoon of cumin
-1 pack of fresh spinach
-Pinch of salt
-Pinch of pepper
To prepare rice:
-2 cups of basmati rice
Preparation:
-Soak the beans in water for 6 hours, rinse and dry
-In a pressure cooker add the sauce mixture
-Put the stove on medium and let it cook for 30 min
-Serve with rice
All in all, Sofia and I found it relatively easy to prepare this home-cooked meal. The only thing that could be “annoying” is to prepare the beans 6 hours earlier. A part from that, this meal was simple and delicious. The ingredients that were used to prepare the Shoyit are found in any supermarket. Sofia and I had a wonderful time preparing this meal as well as eating it.
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