A healthy soup recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy
This is a classic version of the popular Mexican soup. The meatballs provide protein, while rice adds whole grains to this healthful dish. If desired, you can use all beef instead of half beef and half pork.
A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia) published in 1994
Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.
Chef Chen Lin Chang at Bamboo Garden in Bel Air draws inspiration from across Asia. In his crispy beef dish, he focuses on the cuisine of Thailand. Thai food is known for its intense flavors, liberal use of fresh vegetables and — sometimes — extreme heat. Though the dishes often taste complex, they can be fairly simple to replicate at home.
The key to this dish is in the sauce — a sweet, salty, tangy mixture with a spicy twist. The preparation is straightforward, and the recipe is customizable. It works with many different cuts of beef, and the vegetables included (and their quantities) can be adjusted by preference and season. Thai crispy beef is a great way to make use of whatever is growing in your summer garden.
The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.
A mild Indian curry recipe found in “Asia – En Kulinarisk Reise” (A Culinary Voyage) published by Grøndahl Dreyer in 1987
Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.
A classic Hungarian soup recipe found in “Berømte Retter” (Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
A traditional gipsy recipe found in “Matglede Som Aldri Før” (Joy of Food Like Never Before) published by Scandinavisk Presse in 1977
Gypsy cuisine has been called “the little known soul food”. Gypsies have a rich and complicated identity and history, which is reflected in the delicious complexity of the food, and, like most things, it’s a lot better when you understand it. First, the word “Gypsy” is the term that gadjé (Rromanes for non-Romani people) have used to refer to Roma, the ethnic group originating in India around the eleventh century.
Gypsies divide food into two categories: “ordinary” and “auspicious” or “lucky” (baxtalo). Auspicious foods are believed to be particularly healthy for the body and soul, and these beliefs are likely rooted in Ayurveda, the traditional Hindu system of medicine that uses food, herbs, and yogic breathing to balance the body.
A traditional Sami bread recipe found on mytaste.no
Gáhkko is a traditional Sami flat bread /bread that has a faint taste of anise. Excellent, and delicious as an accessory for stews and soups, and gorgeous with any kind of cheese. There are countless recipes and ways to bake it, but the best way and what gives the bread the best flavour is to fry them in a dry frying pan on the campfire. It works just as fine to bake this bread on a griddle or in an oven as well. Some sami bakers make them them large, some make them small.
A Caucasian chicken recipe found in “The Best of
International Cooking” published by Hamlyn in 1984
The cuisine of the Caucasus includes the traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, South Ossetia, Abkhazia, Adjaria, and Adygea.