Global Cuisine

ImageWhile I was staring aimlessly into the cupboard the other night, looking for my daily dinner inspiration, I came across four jars of peanut butter. I had crunchy, creamy, smooth and natural. The point was I needed to do something with them. Peanut butter and jelly wasn’t going to cut it, unless I wanted a mutiny on my hands. Since I love a good peanut sauce, I figured that was the direction I was heading. Before I knew it, Fragrant Peanut-Lime Noodles graced my dinner table. I decided not to make them spicy since it was a family meal but a few red pepper flakes could definitely give you the heat, if so desired.

The sauce is creamy and clings nicely to the linguini. With added broccoli, you have your vegetables covered and the peanuts add a nice crunchy texture. Mealtime was a smashing success and everyone walked away from the table content. The best part, this dinner comes together easily for a quick, weeknight meal while packing a weekend punch.

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heuvosrancheros.jpg Since I live in Southern California, I really should speak Spanish. It’s not like I don’t know any Spanish. I know a few essential phrases, such as Buenas dias. ¿Cómo esta? Muchas gracias. And ¿Puedo tener huevos rancheros, por favor?

It’s not much, but it’s gotten me by so far, especially the last one. Knowing how to ask for huevos rancheros is muy importante since it’s one of my favorite dishes for brunch. I ate heuvos rancheros for the first time 10 years ago in Chapel Hill, NC. Since then, I’ve eaten heuvos rancheros all over the country, from San Diego, CA to Miami, FL, and I can say two things for certain about them:

1. I’ve never had heuvos rancheros prepared the same way twice.
2. I’ve never had a dish of heuvos rancheros I haven’t liked.

Heuvos rancheros refers to a dish containing eggs and tortillas. It is one of those gloriously laid back dishes that seems to turn out well no matter how much (or little) effort goes into making it and no matter which ingredients are used. As with any regional dish, I’m sure there are many recipes for “the right way” to make them. If so, I don’t have it. I’m always altering the ingredients based on what is available seasonally and what I’m in the mood to eat.

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jalapenocornbread.jpgIf you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal. A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce. And for those of you who can't have your food touching (you know who you are) it's okay to keep it on a separate plate.

This cornbread does not have a dense, hockey puck-like consistency. Instead it is cakey and very moist. Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal. It melds nicely.

I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together. If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice. You must try it.

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ImageSince I love pretty much all Mexican food, it would be hard for me to pick a favorite, but I particularly love any dish poured over with salsa verde, made of tomatillos. This fresh, slightly tart, and bright green sauce is so aromatic and flavorful, that you can't help but think of Mexico. Sometimes, though it's hard to differentiate between authentic Mexican and Tex-Mex recipes. Many foods that are popular in American culture are interpretations of Mexican foods. Just think of nachos, burritos, and chili. But no matter the actual origin of these foods, they all taste great due to the familiar Mexican flavors.

My favorite dish, enchiladas Suizas, isn't entirely Mexican either. But it's served at Mexican restaurants and is for all its worth considered authentic. As the story goes, Swiss immigrants brought their love of dairy products along with them to Mexico, where they opened dairies and began producing cheeses like the ones they knew back home. Somewhere along the line, the traditional dish of enchiladas, made with either red or green salsa, was reinterpreted using the Swiss cheese (Suizas means Swiss). The dish consists of corn tortillas wrapped around filling, then layered in a casserole, poured over with salsa verde, and covered with cheese. It's Mexican home-cooked comfort food at its best.

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kofka-kebabsIt’s been a very, very short summer. I am not at all happy that 2 of my 3 kids are returning to school this Tuesday. WTF…it’s mid August! Packing lunches, getting up early(not a problem for me, but for them-YES), and routine is all part of this weeks drill.

Honestly speaking, I barely cooked this summer. It felt great to take a break, yet with school two days away it’s time for me to get back into the kitchen. Shopping, prepping, and organizing has filled my weekend. Cookies and brownies are made and frozen (perfect snack for the lunch box), farmers market organic fruits are flash frozen (great for morning smoothies), salad dressings are made and bottled, veggies are washed, meat and chicken are grilled (for easy sandwiches or simply served on their own), and the meal planning has begun!

Spending 30 or so minutes each morning on prep will allow me to get these nutritous and balanced meals on the table each night. Tonight’s dinner is one of my favorites. Combining all the ingredients in the morning allows the meat to marinate all day. Shaped into balls, skewered, and grilled, this is one of those perfect 30 minute meals.

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