Brazilian Collard Greens
Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.
Oven Baked Sweet Plantains
MMMM! I love plantains, especially sweet ones. This is a lower fat method of making “maduros” without the use of oil and frying in a pan.
Pearl (Israeli) Couscous With Garam Masala and Pine Nuts
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the “instant” kind, that cooks it 10 minutes. If you can’t find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on ‘Zaar, or you can buy it in specialty shops or larger supermarkets.
Curry Dip for Raw Veggies
Simple, unique dip for raw veggies. I like carrots and cauliflower to dip in this the best. But any fresh, raw, crisp veggie will work.
Japanese Curry Rice
A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes. This was one of them. I hope you guys all enjoy it! ^_^
