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1/17/20 12:48 A

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California Za'atar, Soffrito, Carrot top Pistou, Mint-Pomegranate Pesto, Mint-Pistachio Pesto, Jalapeno-Ginger-Mint-Pesto, Broccoli Rabe Pesto, Charmoula, Horseradish Gremolata, Parsley Salsa Verde, Chimichurri, Harissa! These sauces are in the free sample download of the Cookbook titled: Gjelina Cooking in Venice, CA

I use Soffrito, it reminds me of the holy trinity of Cajun Cooking - green bell peppers, celery, onions. I've eaten chimichurri with Brazilian churrasco, and have eaten food with my Nigerian Roommate in College with Harissa mixed into the chicken dish.

Good eating. And you can view any of these sample downloads online without downloading them either.




I'm not even near perfect, but I know someone who is.


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7/24/19 10:05 P

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My DNA lineage is Scandahovian -- our mix is Swedish, Norwegian, and Finnish; My grands settled in America in Michigan for the wooden boat builders and North Dakota for the farmers. But while I love pickled herring (either sauce), flatbrod, etc., I do despise survival foods like lutefisk (no matter which sauce). hahaha, that's because my ethnic foods are resoundingly the American Smorgesbord found in the "melting-pot" of American dishes. My ethnicity is American, albeit through various DNA lines and family traditions sometimes include foreign dishes.
In the sixties, one of my paternal great uncles still refused to speak English unless required by Law or courtesy for business or church. I grew up hearing him speak with my uncles in "a funny language", drinking his boiled coffee served cup&saucer. He'd dribble extra hot coffee on his saucer, on which a sugar cube was perched. He'd swirl it, blow on it, then slurp.
My father spoke Swedish and a smattering of English until he was 12 years old in Bay City Michigan outskirts on a farm in Swedish community. The adults chose at that time to only speak the native language after 10pm, when the children should be asleep. The hymnal, Bible, Worship service was changed for these Christians into English only. This happened during WWII.
We are a land only of immigrants. Even the first "Native" peoples came here from somewhere else. There is only one Human race, and our foods are resoundingly similar in many respects either to how we adapt local plants and animals, or from common sources that go back to our earliest common heritage.
Really, do you think we invented grilling, steaming, frying and BBQ in modern times? Hello?
Here's a project for you, if you care:
Look for the Fried or Baked bread recipe around the world. Every culture has at least one, and they fit a pattern. The basic is a thin battered light bread -- chips/manna, naan, tortillas, and much more. Even the Chinese, long before Marco Pollo, had a bread resembling pizza but they topped it with oil and herbs. Sound like Foccacia or Post-modern pizza to you? It should.

Our food education globally is so sad. That's why I tried to keep this Spark team going, not as a hip-hip-horray for me kind of group but as one which tried to assist folks in eating healthy foods from around the globe and not bound by time constraints.

Food happens. Get over it, or embrace it. This is not the first one hundred times even around the block for Humanity.

Play with your food, enjoy eating, eat fresh and clean as much as possible not because it is a fad renewed in current times from 150 years ago but because it is a great way to choose your diet and still be healthy.

Accept reality and live your life to the fullest as you chase truth in your pursuit of health. Because without heath we cannot survive, and without spices and techniques that differ we fail to embrace enjoyment.

Selah! (an ancient call for the participants to "now, think about that!"

Nothing wrong with prejudgment, unless you want to live free and not bound to baseless isolationism. The world does not need more people uninvolved in building community for the only planet we know our peculiar species exists.

Hello?

I've been enjoying fusion food ideas, the blending of flavors and techniques from different cultures and historic times together as if making a new blend. Please let us enjoy our refueling the body as we exist together on this tiny speck of dust in an extremely huge and mainly vacuous universe.

Your choice.

I'm not even near perfect, but I know someone who is.


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7/4/19 3:34 P

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1,) Comfort food -- Indian Fry Bread &
2.) a trick for baked/fried foods from the 19th century.

Indian Fry Bread:
Aside from hot cocoa, I make with water, unsweetened cocoa and molasses, I do enjoy Indian fry bread but that is generally something I make and eat during the day or perhaps prior to trying to rest.

These make a nice dessert or Navajo Tacos (as we called them in NM, my wife was born in Albuquerque and we lived there a spell).

This is very similar to Sopapillas, basically tortilla mix that is fried to make little pillows.

Servings: 12 Fry-breads
Calories: 183kcal

Ingredients
4 cups flour
1 teaspoons salt
1 Ĺ tablespoons baking powder
1 Ĺ or more cups hot water
3 tablespoons vegetable oil
1 quart vegetable oil for frying

Instructions
In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
Drizzle olive oil over the dough. Pull off golf ball-sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel-lined plate to drain.


Notes
Fried bread can be kept warm in the oven until there is enough to serve.
Nutrition
Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Calcium: 7.1% | Iron: 11.4%

2.) Promised, tried and true trick
If you substitute half of the water with starch-water (from boiled potatoes works best, but rice or spaghetti also as long as you don't salt the water) then the baked/fried goods will keep edible for much longer than suspected. First time I used that trick I made large biscuits, stored them in a plastic bag in the cupboard and ate them for 4 days until they were gone. They stayed soft and pliable the whole time. I gleaned that trick from a New Mexico Newspaper item from about 1905. Yes, the turn of the 19th into the 20th century.

Now, stick that in your hat and wear it.
hahaha

No, I'm not a Yankee Doodle Dandy but I do enjoy remembering James Cagney prancing about in an old movie singing that song. hahaha

Ciao for now,
Chow for laters.
-gregory

I'm not even near perfect, but I know someone who is.


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5/27/19 9:54 P

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Here is my Soul Food page online, in my Chef's Anonymous Kitchen at what we call our family's Alien Guide web-house. I also have 19th century Italian meatball recipes, a page I call "if it has a face, don't eat it", Kosher recipes, and numerous other collections. And that is just one part of the whole "house". It is still a work in progress.

I added the link here:
www.angelfire.com/ga/gcandjlibrary/s
ou
l.html


Ciao for now,
Chow for laters,
_ga-

I'm not even near perfect, but I know someone who is.


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5/16/19 10:30 P

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Chili in Texas-New Mexico stems from the 18th century and modifications by Roman Catholic nuns in Mexico, sheepherders, miners and cowboys, Tejanos & German immigrants, and the Depression. Interestingly, one of the most renowned Chile Queens was a white woman. So it is all over the board with influences.

This is what I threw together today.

Today I broiled 1lb stew meat, mixed with 2lbs ground turkey, some old homemade pico de gallo, cider vinegar, molasses, cumin, garlic powder, anise and caraway seed, paprika, smoked paprika, salt-free seasoning, liquid smoke, small chopt medium yellow onion, 12oz chopt New Mexican green chilies that had to be finished up, one can of no beans Turkey chili, one can of low-sodium kernel corn, two cans of chorizo-flavored refried beans, and quick grits to thicken. I then put it in our "Waterford" pot and let it simmer 3 hours.

Yessiree Bob, that's a nice pot of chili. Now I have to eat a gallon of chili. hahaha
Most of these items were purchased over half off their original price or were given to us by a neighbor. The grits are something I've had in the pantry unused for too long. I used it as a substitute for cornmeal. Chile peppers, meat, corn and corn meal are standard ingredients in the San Antonio Chili Queens era 1880s -1930s.

Btw, a Texas family cooking in the last quarter of the 19th century cooked dry beans up as part of the regular meal fare -- a bowl of beans. They browned meat when available, mixed in the liquid from the beans to make a gravy, added peppers & seasonings. The bowl of beans could be eaten plain, or with the meat chili scooped atop the beans.

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Edited by: GRALAN at: 5/16/2019 (22:35)
I'm not even near perfect, but I know someone who is.


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4/18/19 4:24 A

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Here's a recipe I'm going to utilize for some Beef Country-style ribs (Chuck) instead of the flank steak the recipe calls for. I was given two packages of frozen chuck strips by my neighbor.

Itís all the delicious combos you find in this simple meal that make it so great: meaty and crisp, salty and spicy, warm and sweet. Itís all there, and for all that flavor it doesnít take that long at all to prepare.

Crushed red pepper is the fiery flavor here, along with a little warmth from fresh ginger. Itís an exotic spiciness without being overwhelming. And, of course, itís up to you if you want it spicier. Adding more CRP is as easy as a pinch, _ga- or add hot oil paste, sriracha, or cook with some chile peppers of your choice like I will be doing. hahaha

Spicy Mongolian Beef
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Servings: 4 people Calories: 553kcal
Ingredients
The Sauce
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 tablespoon vegetable oil
1 tablespoon garlic minced
1 tablespoon ginger minced

The Steak
1 cup vegetable oil
1 1/2 pounds flank steak
1/2 cup cornstarch
1 teaspoon crushed red pepper

Serving
Cooked rice
1 bunch scallions chopped
Sesame seeds

Instructions

Make The Sauce
In a mixing bowl, combine the water, soy sauce, and brown sugar and stir thoroughly.
In a saucepan over medium heat, sautť the ginger and garlic in 1 tablespoon vegetable oil until aromatic. Approximately 1 minute.
Add the soy sauce and brown sugar mix to the ginger and garlic. Stir to combine, then bring the mix to a boil. Lower the heat and allow the sauce to simmer for 15 minutes (or until thickened).
Make The Steak
Cut the flank steak into thin slices (approximately 1/4 inch wide), then coat the flank steak pieces with the cornstarch. Place to the side.
Heat the vegetable oil (1 cup) in a saucepan over medium-high heat.
Once the oil is hot, drop the flank steak slices into the oil (this may take two rounds). Cook the steak for 1 minute, then flip the piece. Cook for another 1 to 2 minutes until the steak is brown and lightly crispy.
Remove the flank steak from the oil and add it and crushed red pepper to the sauce. Heat the dish over medium while stirring to coat the meat (approximately 1 minute).

Serve
Place the cooked rice in a bowl, then top it with the spicy Mongolian steak. Garnish the steak with scallions and sesame seeds.

Nutrition
Calories: 553kcal | Carbohydrates: 58g | Protein: 39g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 1734mg | Potassium: 722mg | Sugar: 40g | Vitamin A: 4.2% | Vitamin C: 2.1% | Calcium: 8.4% | Iron: 21.4%

@PepperScale

I'm not even near perfect, but I know someone who is.


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3/7/19 10:18 P

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I've been getting some meals brought over by a refugee neighbor of ours who fled Eritrea with her children. So I'm getting interested in berbere spice mix, and was favorably re-introduced to lamb. I'd had a bad first meal with mutton, and refused to eat sheep since (about 2 decades).

Eritrea and Ethiopia are sister nations, once joined in Abyssinia Civilization in North Africa. She attends a local congregation that represents the Orthodox Christian Church of her nation here in San Antonio.

I'm not even near perfect, but I know someone who is.


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ON_A_DIET's Photo ON_A_DIET Posts: 11,831
3/2/18 6:16 P

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I made Chicken Mexicana the other day. It was not too shabby.

The recipe is easy. Just like making Chicken Parmesan.

Instead of Chicken Breast with Spaghetti Sauce and Mozzarella Cheese,

substitute

Taco Sauce with Cheddar Cheese.

Not too shabby, huh? I made the recipe using a crockpot.

emoticon

Graduated With Highest Honors In Fitness And Nutrition From Stratford Career Institute.

You Only Grow Old If You Want To!



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2/21/17 5:19 P

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I found a Turkey leg quarter in the freezer, so I pulled it out to thaw. It ended up close to being freezer burnt, so I wanted to flavor it. I mixed fairly equal parts of worcestershire sauce, white vinegar and molasses, a less part of liquid smoke, and 2 tsp of sugar. Then I added enough of this mix to moisten the meat evenly.

Tada! It sure tasted like Teriyaki sauce to me. Wow. Who'd a thunk it?

I'm not even near perfect, but I know someone who is.


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2/13/17 4:28 P

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Here is a link to a recipe from someone I follow on pinterest:
simplyrecipes.com/recipes/chilaquile
s/


This is my version of chilaquiles:
Ingredients

12 corn tortillas, stale or dried overnight and quartered or cut into 6 wedges
Corn oil
Salt

OR___ tortilla chips from leftovers or in a bag (this is much easier)

1Ĺ--2 cups red and/or green enchilada sauce (see note below)
Refried beans (this ingredient is old-school Mexican)

Shredded fresh cheese
plain LoFat Grk yogurt
herbs
diced onion or pico de gallo
diced green chiles (optional, but if using try flame-roasted)

_ga-
A person can find good commercial sauces usually labeled Colorado sauce, or even New Mexican red sauce; it is a red chile sauce. Woo hoo. I do not fry corn tortillas, rather I use stout mexican tortilla chips (I save them in the fridge) that often come with breakfast burritos here in the South (Texas - California).Have fun with this recipe, it can be served or made with or without meat.

Edited by: GRALAN at: 2/13/2017 (16:43)
I'm not even near perfect, but I know someone who is.


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2/6/17 3:33 P

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My current Asian style sauce - -
2Tbsp soy sauce
2Tbsp Creamy PB
2Tbsp Molasses
1Tbsp Worcestershire
1Tbsp white vinegar
1Tbsp oliveOil
1/8tsp each
black pepper
garlic powder
gr. ginger
To taste: hot sauce/red chile powder

I find slightly heating this up to help mix it works okay. I'm not sure if it makes a difference but with the molasses and peanut butter I do it anyway. This grew out of mixing soy sauce and PB for ramen noodle sauce 30 years ago... hahahaha
emoticon



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2/4/17 7:01 P

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I went to the link for globaltableadventure.com, and really enjoyed bouncing around looking. I bookmarked the site, and will be pursuing more recipes. I stopped today for Columbian Steak & Eggs -- Bistec a caballo. Steak for a cowboy, so to speak. the tomato & onion are the blanket and saddle, the egg is the rider, atop the steak riding out for adventure. hahahaha

ps. Flap is what is left from the Short Loin after the Porterhouse and T-bone are cut out.

Course: Breakfast, Main Dish
Servings Prep Time Cook Time Passive Time
2-4people 15minutes 25minutes 1hour

Ingredients
For the marinade
1lb beef flap meat- OR -skirt steak
1Tbsp vegetable oil
1Tbsp fresh oregano- OR -dried oregano(1 tsp)
1tsp ground cumin
2cloves garlic(crushed)
1/2tsp salt
1/4tsp pepper

For the topping
vegetable oil
1large onion, sliced in rings
2 tomatoes, chopped
1clove garlic, crushed
salt
pepper

For serving
white rice(cooked)
2-4 eggs, fried (1 per person)
fresh cilantro, to garnish

Instructions
For the steak
Cut the steak in 2-4 pieces. Add to a plastic bag and toss well with marinade ingredients. Refrigerate for about an hour or overnight.

For the sauce
When you're almost ready to eat, cook the rice. Meanwhile, fry a pile of onion rings in a well-oiled pan over medium heat. When they soften and begin to brown add the garlic and chopped tomato.
Season well and cook until the tomatoes have just begun to slump into the onion. This should take about 5 minutes. Garnish with cilantro.

Finishing Touches
Grill the steak over high heat (depending on thickness and size of cut, this could be about 5 minutes per side).
Fry the eggs while the meat rests.
Assemble the dish: Each person gets rice, topped with the steak, then the onion mix, a fried egg, and a sprinkling of fresh cilantro. Enjoy for brunch, lunch, or dinner.

Caution! For personal or educational use only. Really.

Source: Recipe Copyright Sasha Martin, Global Table Adventure.

Here is a great article about "flap" steak I found; that even has more recipes:

www.sfgate.com/news/article/Butchers
-b
est-kept-secret-Seldom-seen-flap-325R>5048.php


I'm not even near perfect, but I know someone who is.


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12/29/16 5:16 P

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TestyKatLadyP submitted this recipe to SparkRecipes, and I've got to try it quickly. I thought you might like a look at it here, to adapt to your own picadillos and preferences. I like the idea that it looks like a great way to utilize leftovers.

Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4

Ingredients

1 cup Peas and carrots, frozen
1 cup pieces Mushrooms, cooked
2 tbsp Olive Oil
1 tbsp Soy Sauce
1 tbsp Garlic powder
4 cup White Rice, long grain, cooked

Tips
If you wish to make it a whole meal, you can add chopped up cooked meat.

Directions
1) Bring your pan up to medium heat. Add the oil.
2) Add the frozen vegetables first. Fry for a couple minutes, and then add the mushrooms and fry for 2 more minutes.
3) Add the rice, soy sauce, and garlic powder. Fry for a couple minutes until it is hot through.

Serve with your favourite meat (_ga- or your non-flesh protein of choice).
emoticon

Serving Size: 4 servings
Number of Servings: 4

Servings Per Recipe: 4
Amount Per Serving
Calories: 303.2

Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 256.5 mg
Total Carbs: 52.3 g
Dietary Fiber: 2.9 g
Protein: 6.9 g

Edited by: GRALAN at: 12/29/2016 (17:20)
I'm not even near perfect, but I know someone who is.


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12/18/16 8:48 P

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Here is my recipe for budget diy General Tsao's Chix sauce:

1/2 cup cornstarch
1/4 cup water
3/4 cup molasses
1/2 cup hot chicken bouillion
1/2 tsp garlic powder
3/4 tsp ground ginger powder
1/4 cup soy sauce
1/4 cup white vinegar
to taste: red chile powder (CHILE pwdr = true pepper, but CHILI pwdr has extra ingredients)

Directions
Mix hot bouillion with molasses.
Smooth cornstarch in water.
Combine these two mixes and then stir in the rest of ingredients.
Stores in fridge.

emoticon emoticon emoticon

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GOING2BTHIN_CGE's Photo GOING2BTHIN_CGE Posts: 801
7/20/10 11:39 A

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What an interesting site! Thanks for sharing!

Diversity is the one true thing we all have in common. Celebrate it every day. ~ Unknown

Use what talent you possess. The woods would be very silent if no birds sang except those that sang best
~ Henry Van Dyke

Lose 20 - a pedicure
Lose 40 - TBD
Lose 60 - a weekend getaway




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7/18/10 11:53 P

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This sounds interesting. Thanks for the info.

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LABEILLE's Photo LABEILLE Posts: 1,063
7/14/10 4:16 P

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Here's a great website/blog I just discovered. This lady has decided to cook a meal from every country of the world, once a week till she's done them all. Fascinating info and yummy looking recipes.

http://globaltableadventure.com/

Any other sites to add?

Edited by: LABEILLE at: 7/14/2010 (16:16)
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