Friday, July 26, 2013

Ground Turkey & Peppers

Simple and easy, but flavorful. Dickson and the kids loved it.
  • Olive oil
  • 1 cup chopped yellow onion
  • 1 bell pepper (red or yellow), chopped
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 lb ground turkey (could also use lean ground beef)
  • 1 teaspoon chipotle powder or chili powder (or to taste)
  • 2 Tbsp chopped fresh parsley or cilantro
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes. Add the garlic and cook 30 seconds more.

Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.

Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.
Serve alone, or with steamed rice or noodles.

(Source: http://www.simplyrecipes.com/recipes/moms_ground_turkey_and_peppers/)

Coconut Curry Soup

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
  • Salt and pepper for seasoning
  • 1/2 cup chopped yellow onion (about 1/2 medium onion)
  • 1 red bell pepper, finely chopped
  • 2 cups low-sodium chicken broth
  • 1 can (14-ounces) unsweetened light coconut milk
  • 1 tablespoon fish sauce
  • 1/8 teaspoon cayenne pepper or more to taste
  • 1 tablespoon brown sugar
  • ½ tablespoon curry powder
  • 1 tablespoon fresh lime juice (about 1 medium lime)
  • ¼ cup fresh cilantro
  • 3-4 cups hot, cooked rice for serving
In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Blueberry Coconut Cake with Lemon Sauce

For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable or canola oil
  • 1 1/2 cups fresh or frozen blueberries (unthawed)
  • 2 tablespoons flour
  • 1 cup flaked sweetened coconut
For the sauce:
  • 1/2 cup granulated sugar
  • 4 1/2 teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.

Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.

Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.

(Source: http://www.melskitchencafe.com/2012/05/blueberry-coconut-cake-with-lemon-sauce.html)

Wednesday, July 3, 2013

Matoke & Potatoes

This is a traditional Ugandan dish; I made it the other day for a party we had at our house (we only served Ugandan food), and it was a hit!

3-4 plantains, peeled and cubed (large chunks)
1 onion, chopped
1 bell pepper, chopped
6 red potatoes, peeled & cubed
4 tomatoes, chopped
coriander, to taste
tumeric, to taste
curry powder, to taste
cumin, to taste
garlic, to taste
salt, to taste
olive oil

Heat olive oil in large sauce pan on medium high heat; add onions and saute until tender. Add bell pepper and garlic and  cook for three minutes.

Add potatoes and cook for five minutes. Add the tomatoes and coriander, stirring to prevent sticking. Add the tumeric, cumin, and curry (amounts vary, based on liking).

Once the tomatoes are cooked, add 1 1/2 cups of water and bring to a boil. Add the plantains and salt.

Continue boiling; reduce heat and simmer when nearly cooked (when plantains & potatoes are soft enough to your liking, and the spices have all blended nicely).

(Source: http://kenyancook-mutono.blogspot.com/2013/01/spicy-plantains-matoke-and-potatoes.html)

Roasted Sweet Potatoes w/Honey & Cinnamon

4 sweet potatoes, peeled and cut into 1" cubes
1/4 cup olive oil
1/4 cup honey
2 tsp cinnamon
salt and pepper

Preheat oven to 375 degrees.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast in the oven for 25-30 minutes or until tender. 

(Source: http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html)

Tuesday, July 2, 2013

Beans--the Ugandan Way

Dried pinto beans (24 oz bag)
salt
olive oil
1 onion, diced
1 green bell pepper, diced
3-4 carrots, diced
2 cloves garlic, minced
diced tomatoes (28oz can)
3-4 Tbls beef masala (or garam masala)
4-5 Tbls beef flavoring (or beef cubes)

Put beans in a large pot and cover with water. Let soak overnight.

Drain the water, and cover beans with fresh water by about three inches. Add some salt and bring to a boil (on high heat). Add beef (or garam) masala and beef flavoring. Turn heat to medium and boil for about 45 minutes.

While the beans cook.... In a large skillet, heat 3 Tbls olive oil on medium heat. Sautee the onions, peppers, and carrots. Once the vegetables are a bit softened, add the garlic and sautee for a few minutes more. Add the can of diced tomatoes (juice included) and stir. Simmer on low heat for another five or so minutes.

Add the vegetable mixure to the beans, and continue to simmer until the beans are nice and soft. Add more water, salt, masala, or beef flavoring as needed for your desired taste.

Serve over rice.

(Source: http://www.myuglycouch.com/ugandan-beans-n-rice/)

Mandazi

Mandazi is a Ugandan dessert (one of very few), kind of like a donut. Kind of. But kind of not. But it's yummy. I roll mine in cinnamon and sugar for extra yumminess, but that part isn't Ugandan--they eat them plain.

2 cups flour
1 1/2 tsp baking powder
1 Tbls butter
1 egg, beaten
1/4 cup milk
1/4 cup water
4 tsp sugar
1/4 tsp allspice
vegetable oil
* sugar and cinnamon mixed together, for rolling the mandazi in, after cooking

Mix together dry ingredients, except sugar. Cut in butter and add sugar. Beat together egg, milk, and water, and add to dry mixture. Knead dough, and roll out on lightly floured surface. Cut into any shape (in Uganda, it's usually triangles, but you could do anything). Deep fry in vegetable oil unil golden brown on all sides.**

** Roll in a mix of cinnamon and sugar after frying, while still hot.

(Source: http://www.food.com/recipe/mandazi-10265)