GRANDMA’S FRENCH ONION SOUP

VANILLA PUDDING

SUPER EASY VEGAN SALAD

PEACH MUFFINS

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

LIGHTSIDE

BACK TO COOKING SCHOOL

FOOD INFORMATION

NON-ALCOHOLIC DRINKS

GRANDMA’S FRENCH ONION SOUP3 tablespoons………………….(45 ml)…………………………butter2 cups………………………………………(500 ml)………………………thin sliced onion4 ½ cups…………………………………(1125 ml)……………………bouillonSalt and pepper to tasteWorcestershire sauce to taste2 teaspoons……………………….(10 ml)…………………………sugarFrench breadParmesan cheese or other finely grated cheeseheat butter, add onions, simmer about 10 minutes or until soft and lightly brown. Add bouillon, bring to boil and simmer 20 minutes.Season to taste with salt, pepper and Worcestershire sauce. Add sugar.Pour soup into individual soup dishes.  On top of each, float a sliceOf sautéed French bread and sprinkle with grated cheese.  Put in oven350 F, (175 C), until cheese is melted.YIELD: 6 servings.TIME: 60 minutes.VANILLA PUDDING1 cup, 2 tbsp. …………………………….(280 ml)……………………pudding mix2 cups………………………………………………………(500 ml)……………………water2 tablespoons……………………………………(30 ml)………………………butter or margarine1-teaspoon……………………………………………(5 ml)…………………………vanillaCombine pudding mix and water in saucepan.  Bring to boil, turnStove down and boil gently for 2-3 minutes.  Stir constantly.  Remove from heat, add margarine and vanilla. Stir.  Let stand for 15 minutes, stir again and chill.YIELD: 4 servings.

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

Peach Muffins

1 ¾ cups flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

4 teaspoons oil

2 eggs, beaten lightly

¾ cup peeled peaches

Bake at 400 F., 15-20 minutes.

GRANDMA’S FRENCH DRESSING1 teaspoon …………(5 ml)…………sugar2 teaspoons………..(10 ml)………..salt½ teaspoon………..(2.5 ml)…………pepper½ teaspoon ……….(2.5 ml)…………paprika1 ½  cup……………(375 ml)……….salad oil½ cup………………(125 ml)……….vinegar1 clove of garlic (if desired)Put sugar, salt, pepper and paprika in jar.  Add oil, vinegar andgarlic.  Shake well.  When dressing is thoroughly blended, pourover salad.YIELD:  approximately 2 cups (500 ml)CALORIES: 92 per tablespoon (15 ml)TIME: 10 minutes.GRANDMA’S HOMEMADE MAYONNAISE1 egg yolk½ teaspoon …………(2.5 ml) …………salt½ teaspoon…………(2.5 ml)………….dry mustard¼ teaspoon …………(1.25 ml)…………paprikadash cayenne2 tablespoons ……..(30 ml)……………vinegar1 cup ……………….(250 ml)…………..salad oilPut egg yolk and seasoning in bowl and mix well.  Add 1 tablespoon(15.ml) vinegar and beat well.  Gradually beat in oil until ¼ cup of mixture is used.  Then add 1-2 tablespoons (15-30 ml) at a time.  As mixture thickens add remaining vinegar.  If oil is added to quickly, mayonnaise will curdle.  To fix this add 1 more egg yolk and continue.Store mayonnaise in covered jar and refrigerate.YIELD: approximately 1 ¼ cup (310 ml).CALORIES: 104 per tablespoon (15 ml).Time: 15 minutes

LIGHTSIDE

A Sure Cure

An older lady came out screaming after being told by the young Doctor she was pregnant.  The head doctor of the clinic stopped her and asked her what the problem was. She tells him and he gets her to settle down in a chair, and then rushes over to the young doctor that she came from.

“What’s the matter with you, telling a 80 year old lady she is pregnant” he asks the young Doctor.

The Doctor kept writing the prescription he was filling out, and without looking up at his superior, asked, “Does she still have the hiccups?”

BACK TO COOKING SCHOOL.TENDER CUTS of meat can be cooked by dry heat, as in broiling, pan-broiling, or roasting.TOUGH CUTS can only be made tender by moist heat, as in pot-roasting and Stewing.Our main object is to prevent shrinkage in so far as possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep in juices, less shrinkage results at a lower temperature for a longer time (300 F). Searing however makes the meat look attractive and the outside layers taste better.An uncovered pan with a rack in the bottom gives the best results in roasting.  Cooking time varies with preference.For rare meat, 16 minutes per pound.For medium meat, 22 minutes per pound.For well done meat, 30 minutes per pound.Add salt during or after cooking, not before.  The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.Methods of searing is subjecting the meat to a high temperature until it is nicely browned.By Browning in an uncovered pan in a hot oven (450 F-500F).By Browning in hot fat in a frying pan on the surface burner.By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.Reasons For Cooking MeatTo develop flavour.To soften the connective tissue when present in large quantity.To kill any living organisms that may be present

FOOD INFORMATION.

How safe is our food supply?

Increasingly, the corporations that supply us with processed foods are unable to guarantee the safety of their ingredients. As a result, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede. As the drive to keep food costs down intensifies, most corporations do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers.

For information on receiving recalls by e-mail, or for other food safety facts, visit: www.  inspection.gc.ca

Don’t just guess to tell when meat, poultry and seafood are done.  Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:

Steaks: 145 degrees F (medium rare)

Ground beef: 160 degrees F

Chicken breasts: 165 degrees F

Whole poultry: 165 degrees F

Pork: 160 degrees F

Fish: 145 degrees F

Officials of Ottawa Health Canada and the Canadian Food Inspection Agency remind home canners and consumers that home canning and bottling of seafood is popular in Canada, but food safety awareness should be the priority when home canning or when buying home canned products from vendors.

To keep home canned food safe, the Canadian health agencies advise canners remember to:

Use a pressure canner and strictly follow the manufacturer’s instructions for low-acid food canning or bottling. Recipe ingredients, amounts, or jar sizes should not be changed because these can affect times/pressures needed and could result in bacteria remains in the food.

Clean and keep sanitizing hands, all work surfaces, food, utensils, and equipment during all stages of the canning process.

Use home canned product within one year. Once the container has been opened, refrigerate leftovers immediately.

Never eat canned foods if the closure or seal has been broken, or if the container is swollen or leaking. If in doubt, throw it out.

The Memorial Day weekend is coming up. It marks the unofficial start of summer. Many will celebrate with a cook out or picnic, two things that can lead to food borne illnesses.

Food safety experts say hand washing and cooking food thoroughly can help prevent those illnesses.

Never use the same plate to carry both raw and cooked food.

And that burger-flipping spatula? Same principal applies: Don’t use the same one to drop the burgers on the grill and then retrieve them once cooked.

Most people believe that when meat turns brown, it’s done.  In fact, one out of four burgers turn brown before it reaches 160 degrees.  Use a cooking thermometer.

IF IT’S STEAK, MAKE SURE IT’S WELL SEARED

Cooking steak is not the same as cooking ground beef. Bacteria like to congregate on the surface and edges of steak. So be sure to sear it to kill toxins.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

NON-ALCOHOLIC DRINK

LEMONADE FRUIT

2 teaspoons bar sugar

Juice of one lemon

1 ounce raspberry syrup

Stir together in a 12 –ounce chimney glass.  Fill glass with shaved ice.  Fill glass with water.  Stir.  Decorate with an orange slice, lemon slice, and a cherry.  Serve with straws.

Tea Punch 3 cups brewed strong black tea 1 quart orange juice 1 cup lime or lemon juice 2 cups raspberry syrup 1 cup crushed pineapple Bar sugar to taste 2 quarts club soda Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.

1. Cream Puff Shells – To prepare, it needs ingredients such as ½ cup of shortening, 1/8 teaspoon of salt, 1 cup of boiling water and 1 cup sifted all-purpose flour and 4 eggs. Preheat the oven to 450 degrees Fahrenheit. Except for flour and eggs, mix all the ingredients and heat until the mixture boils. Minimize the heat while adding the flour all at once and stir vigorously until the mixture forms the ball. Take it out from the oven to add eggs one at a time and beat the mixture thoroughly until it becomes thick and breaks from the spoon.

Spoon the mixture onto an ungreased cookie sheet and bake for 20 minutes. Minimize the heat to 350 degrees Fahrenheit and further bake for 20 minutes more or until golden and sound hollow when being tapped. Cool and fill.

2. Cream Cheese Tart Shells – Its ingredients include 3 ounces of softened cream cheese, ½ cup softened butter and 1 cup all-purpose flour. Blend butter and cream cheese together and stir in the flour until the mixture is completely mixed. Chill for one hour (this can be prepared earlier and chilled for 24 hours). Preheat oven to 325 degrees Fahrenheit and start to shape the dough into 24 one-inch balls. Press the small balls into ungreased 1 ½ inch muffin cups (the size of mini-muffin) to prepare a shallow shell. Fill with your favorite filling and bake for 20 minutes or until brown.

3. Delightful Fruit Dip – This is very delicious and easy to prepare low-carb dessert. It is nutritious too for it uses fresh fruit to prepare. The ingredients are 4 ounces of cream cheese, 1 and 1/8 cups of marshmallow fluff, ½ cup of vanilla yogurt and 1 dash food coloring. The fresh fruit choices are strawberries, cantaloupe, pineapple, and apple. Mix cream cheese, yogurt, marshmallow crème, and food color until smooth. Serve with fresh fruit.

4. Ganache II – The ingredients include 16 ounces of bittersweet chopped chocolate, 1 cup heavy cream and ½ cup unsalted butter. Put the chopped chocolate in a large stainless steel bowl. Using a large and high-sided saucepan, heat the cream and butter and stir frequently until it starts to boil. Remove from the heat when it boils and pour over the chopped chocolate and begin stirring until the chocolate is completely melted and mixture is smooth. Let it cool and then store in fridge. It can be reheated using a double boiler over simmering water.

In fact, as the financial crisis continues, here’s the best way to save money: we all have to eat, but here’s the way to save money and make your family come back for more — prepare “pro cook” meals at home!

Boston Market Corporation, based in Golden, Colo., is a leader in the fast-casual restaurant category, providing chef-inspired meals in a number of convenient ways. When still known as Boston Chicken, stores specialized in rotisserie chicken and a variety of side dishes, but in 1995 the chain expanded its menu to include turkey, meatloaf, ham, and sandwiches, and changed the name to Boston Market to reflect this. The chain later added roasted sirloin and made ham a seasonal offering.

In their own words, “Boston Market Corporation recognizes that in an increasingly fast-paced world, more and more people are pressed for time and looking for ways to make their lives easier. Many consumers want an alternative to cooking that allows them to slow down and spend more time with their family and loved ones. Boston Market restaurants offer fresh, delicious, home-style meals just like you would prepare and serve at home if you had the time–without the hassle of preparation and clean-up.”

–Boston Market Dill Potato Wedges–

7 or 8 new red potatoes

2 cloves garlic, minced fine

1/4 pound butter

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. celery salt

2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.

Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

–Boston Market Meatloaf–

1 cup tomato sauce

1 1/2 tablespoons barbecue sauce

1 tablespoon granulated sugar

1 1/2 pounds ground sirloin

6 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

dash garlic powder

Preheat oven to 400 degrees.

Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.

In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Mix the sauce into the meat, then add the remaining ingredients. Mix again.

Pack a loaf pan with the meat mixture, cover with foil, and bake for about 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan, into eight separate slices. Pour remaining sauce over the meatloaf.

Return to oven and cook for another 30 minutes, uncovered. Allow to cool slightly before serving…

–Boston Market’s Sweet Potato Casserole–

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 tsp. vanilla extract

Crunch Topping:

1/3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 tblsp. cinnamon

Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients.

Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.

–Boston Market Stuffing–

10 Ounce Can sliced carrots; undrained

4 Ounce Can sliced mushrooms; undrained

14 Ounce Can chicken broth

2 ribs celery; cut 4-5 pieces

1 Tbl. Rubbed sage

12 Tbl. Poultry seasoning

1 Tbl. Chicken bouillon powder

3 Tbl. Bottled liquid margarine or melted butter or margarine

3 English muffins; cut into 1/2″ cubes with crumbs

8 Ounce Bag unseasoned croutons

1 Tablespoon Dry parsley; minced

2 Tablespoon Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you’ve reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.

Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot.

Refrigerate leftovers to use within a week. Freeze to use within 4 months.

–Boston Market Chicken–

1/4 cup canola oil

1 Tbl. honey

1 Tbl. lime juice

1/4 tsp. paprika

4 chicken breast halves, washed and patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven.

Cover with foil for 15 minutes.

This softens the chicken and keeps it hot until served. Serves four…

Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years, and holds provincial and national certificates in the culinary trade.  See more recipes and food-related articles and advice at A CULINARY MYSTERY TOUR: A Literary Chef http://www.brianalanburhoe.com

Bon Appetit!

Enjoy!

Haunted Forest Platter

Ingredients:

3 stalks broccoli 3 medium beets wood toothpicks 3 hard-boiled eggs assorted fresh vegetables (such as cherry tomato, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers 1 ounce spaghetti, cooked and drained liquid green food coloring

Directions:

1. To make a haunted forest, first create trees. 2. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. 3. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. 4. Break wood toothpicks in half. 5. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. 6. Stand broccoli upright. 7. Cover to keep moist. 8. To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. 9. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. 10. Cover to keep moist. 11. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes. 12. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. 13. Hide egg ghosts in forest along with creepy creatures. 14. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables. 15. Add strips of red pepper to the broccoli branches. 16. To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. 17. Add cooked spaghetti and let stand about 5 minutes. 18. Drain and place over broccoli trees. 19. Keep platter covered until serving time. 20. If necessary, spritz platter with water to keep it moist.

Googly Eyes – R You Looking at Me?

Ingredients:

10 canned lychees 10 maraschino cherries, stems removed (or Drunken Cherries Aka Cherry Bomb) 10 chocolate chips

Directions:

1. Drain lychee`s on a paper towel. 2. Place cherries in with stem side out. 3. Place chips into where the stem would have been. 4. Garnish:. 5. Drizzle some of the cherry juice over the lychee`s to make it look blood shoot. 6. You can pre make these and cover these in vodka or rum for an adult drink drop one of these in each drink or into a punch!

Halloween Sandwich Treats

Ingredients:

8 slices pumpernickel bread 4 ounces cream cheese 1/2 cup pimento stuffed olive 4 pimento stuffed olives

Directions:

1. Slice each of the 4 olives in half. Set aside. 2. Spread 1 oz cream cheese on 4 of the slices of pumpernickel. 3. Chop remaining olives and divide evenly, spreading over top of the 4 cream cheese-topped slices. 4. Top 4 sandwiches with remaining slices. Using a knife or large cookie cutter, cut each into a pumpkin shape. 5. Use small dots of cream cheese to attach eyes of reserved sliced olives. 6. VARIATION: Following directions above, make pumpkin-shaped peanut butter & jelly sandwiches. Use dots of peanut butter to attach raisins for eyes and mouth. 7. Serve with slices of pumpkin bread cut into spooky shapes with cookie cutters, if desired.

Ghoul-Camole

Ingredients:

2 large avocados, peeled, pitted, and diced 1/3 cup fresh cilantro, chopped (use more or less according to taste) 2 garlic cloves, finely minced 1 shallot, finely minced 2 tablespoons lime juice 2 tablespoons sour cream 1 small tomato, diced 1/4 teaspoon Tabasco sauce

Directions:

1. Process all ingredients together until the mixture has a lumpy consistency.

Pizza Mummies

Ingredients:

2 English muffins 1/4 cup pizza sauce 2-4 stuffed green olives or pitted black olives, sliced (need 8 slices) 2-3 pieces mozzarella string cheese

Directions:

1. Toast English muffins. 2. Preheat oven to 350*. 3. Lay 4 muffin halves on baking sheet. 4. Spread a tablespoon of pizza sauce on each muffin half. 5. Set 2 olive slices in place for eyes on each muffin half. 6. Pull string cheese into pieces and lay on muffins above and under “eyes”, layering them to look like mummy wrappings. 7. Bake for 10 minutes or until cheese is melted.

Eyeball Platter

Ingredients:

6 hard-boiled eggs 1/4 cup mayonnaise, plus 2 tablespoons mayonnaise 3/4 teaspoon paprika 12 pimento stuffed olives

Directions:

1.Cut through hard cooked egg in half. 2. Scoop out yolk. 3. Place cooked yolk in a bowl and mash with a fork. 4. Stir in mayonnaise, paprika and salt to taste. 5. Mix thoroughly and fill egg white eye socket with mixture. 6. Smooth yolk mixture. 7. Press olive into yolk mixture so pimento is facing out.

BAKED EGG AND TOAST CUPS

6 slices whole-wheat bread, crusts removed

1/4 cup melted unsalted butter

6 eggs

1/2 cup low-fat shredded Cheddar cheese

Salt and Pepper to taste

Preheat oven to 350 degrees.

Lightly spray 6 muffin cups with nonstick cooking spray.

Brush both sides of the bread slices with the melted butter. Press one slice of bread into each muffin cup so that the edges come up over the edges of the muffin cup. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from oven. Break one egg into each toast cup and sprinkle with salt and pepper. Sprinkle the cheese evenly over the 6 cups. Bake 15 to 20 minutes or until the eggs are set.

Serves 6

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cooked turkey or chicken, shredded or cut-up

1 jar (4 1/2 oz) sliced mushrooms, drained

1/2 cup sliced green onions

1/2 tsp salt

1 cup shredded natural Swiss cheese

1 1/2 cups milk

3/4 cup baking mix (such as Bisquick)

3 eggs

Heat oven to 400 degrees. Lightly spray a 10-inch pie plate with nonstick cooking spray. Sprinkle turkey, mushrooms, onions, salt and cheese in the pie plate. Beat milk, baking mix and eggs together until smooth. Pour into pie plate. Bake at 400 degrees until golden brown and a knife inserted halfway between the center and the edge comes out clean. This should take 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with some fresh parsley if desired. Leftovers should be refrigerated.

Yield: 6 to 8 servings

HAM CREAM CHEESE BAGEL SPREAD

8-oz low-fat cream cheese

1 cup sour cream

1/4 tsp garlic powder

2 pkgs (2 1/2-oz each) deli ham, chopped

2 to 3 green onions, depending on size, chopped

Miniature whole wheat bagels, split

In a small mixing bowl, combine the cream cheese, sour cream, and garlic powder. Blend until smooth. Stir in ham and onions. Spread on the split side of bagel halves.

Enjoy!

England

There are many great traditional English recipes, but one that still holds a firm place in the hearts of both the British and anyone who has ever had a roast beef dinner the Yorkshire way is the “Yorkshire pudding.” The Yorkshire pudding is essentially a bread-like item baked in a muffin pan to give it a bowl shape. They are traditionally served as a side to a roast beef and vegetable dinner with gravy, but you’ll find that they go well with practically any dish that contains brown gravy. The recipe is as follows:

3 eggsPinch of salt1 pint of milk2/3 cup of flour

Pre-heat your oven to 475 degrees F. Put a greased muffin pan in to heat up while you prepare the batter. Beat the eggs and salt together, then add milk and flour. Stir until smooth. When your muffin pan is hot, take it out of the oven and pour batter into each cup—about half way should do. Return the pan to the oven to bake for a few minutes until the puddings are golden brown. These should be the last items added to your plate and topped with brown gravy.

France

We have an easy recipe here for pineapple bisque. Bisque dates back to the 1600s and is traditionally a soupy concoction that contains some form of meat—usually seafood. The recipe we have for you here is a sweet, frozen twist on the original, but you should enjoy it quite well as a quick dessert or snack. Here’s the recipe:

4 eggs1 cup pulverized sugar1 pint of cream1 small can of shredded pineappleBrandy to taste

Beat the yolks of the eggs with the sugar. Add the cream and stir until the mixture is very light. Add the shredded pineapple. Mix well with a small glass of brandy and then let it freeze. Once frozen, serve in small glasses.

India

Rice is an essential part of the Indian culture. It is a cheap and highly available resource that often helps to curb the spiciness of many traditional Indian dishes. Here we have a recipe for Indian rice that you can put with nearly any main dish, but it particularly goes well with an Indian curry.

1 cup of rice1 cup of chicken brothPinch of curry powderSalt and pepper to taste1/2 teaspoon of saffron

Bring the chicken stock and saffron to a boil, then add the rice. Mix in curry powder and season to taste with salt and pepper. Reduce to a low heat and cover. Let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

China

Many of us have likely had the pleasure of visiting a good Chinese buffet or take-away, but you don’t have to go out to have a great Chinese meal. Stir-fry chicken is probably one of the easiest DIY Chinese meals that don’t require a great deal of time or effort! Below is a basic chicken stir-fry recipe that is terrific served with plain rice or Asian noodles.

2 chicken breasts1 chopped onionBamboo sprouts, green beans, peas, and carrots to tasteWalnuts (if desired)Shredded pineapple (if desired)Soy sauce or stir fry sauce

Cut the chicken into cubes and place in a well-oiled skillet or wok. Fry until chicken is fully cooked, then start adding the chopped veggies of your choice. Add some soy or stir fry sauce and parsley. Serve with shredded pineapple.

See, the idea of cultural foods doesn’t necessarily have to make you think of boiled tongue or lamb intestines! There are plenty of great foods all over the world that are just waiting to be explored. Will one of these great world recipes make it to your table?