Ethnic Recipes - Quick and Easy in Any Language

Some "international" or "ethnic" recipes might be considered outrageous, maybe even disgusting, from one country's tastes to another's. (I really hate disgusting recipes, don't you?)

Also, I wasn't sure what to name this page. I considered calling it "Ethnic Recipes" which to Americans means something like, Kung Pao Shrimp or Guacamole. But if a person in China or Greece sees an "ethnic" page, do they expect to find Hamburgers or Baked beans there? "International Recipes" presented the same issue. Well, I thought, How about "World recipes"?

That seemed a solution, but that title brought very few visitors to the page.

So, I said to myself, "Self, since quick cookers in other countries have all my other pages of easy and exciting recipes to search for American-type dishes I'll just call this the, "Ethnic Recipes - Quick and Easy" page and get on with it.

And I even have some pages devoted to one country's recipes. Just climb inside that little box below and pick a page for a sample of their cuisine.

So "International", I hope, conveys the broad range of recipes presented here - in English, but there are free programs on the web to translate words & even websites from English to another tongue - some translations, however, come out a bit silly when literally treated.

Now what does all that have to do with food? Sometimes I just ramble on and on; sorry.

Okay, so here are quick and easy recipes that you can prepare and serve your family or guests (or just yourself) that provide a "taste" of another person's "native" cuisine. And, as always, quick and easy.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "OK".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
ASIAN & INDONESIAN DISHES
Roasted Sesame Green Beans
Asian Peanut Pasta
Vietnamese Beef Soup
Cha How Lang Tao Nung B'kong(Shrimp & Snow Peas)
Ginger Chicken
Bananas in Coconut Milk
Nyuom Peng Pah (Tomato Salad With Chicken)
Asian sausage stew
Chinese Tofu and Lettuce Soup
Spicy Beef with Shrimp & Bok Choy
Cashew Chicken B.T.T.O.
Thai Daikon & Shrimp Soup
Thai Chicken & Cashews

BRITISH & EUROPEAN DISHES
Quick Beef Goulash
Karotten in Bier Gedunstet (Carrots in Beer)
Kaseschnitien Nach Switzer Stubli
Northumbrian Girdle Cakes
Salzburger Nockerl
Chicken Paprikash with Poppy Seed Noodles
Herbed French Bread
Rinktum Ditty(What??)
Tortellini with Eggplant
Steamed Mussels in Wine
Artichokes a La Grecque

INDIAN & AFRICAN DISHES
Grilled Lamb with Cucumber Raita
Onion Bhajis
Bombay Chick Peas
Moroccan Carrot Salad

MIDDLE EASTERN DISHES
Falafel
Sidruni-seesamikana(Sesame & Lemon Chicken)
Sausage & Beans-Middle East Style
Middle East Beef Skillet

LATIN & CARIBBEAN
Chorizo and Herb Tortillas
Arroz con Leche (Rice Pudding with Milk)
Cazuela De Chorizo
Spicy Scallops with Pil-Pil Sauce
Caribbean Rice & Beans
Churros

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***NEW***
Quick Beef Goulash
Serves 4-6

If you see paprika & caraway seeds in recipe you know it's probably Hungarian.

1 & 1/2 cups uncooked spiral pasta
1 lb beef sirloin steak, cut into 1/8-inch-thick strips
1 Tbsp vegetable oil
1 each medium onion & green pepper, chopped
1 can (14&1/2 oz) diced tomatoes, undrained
1 & 1/2 cups water
1 cup reduced-sodium beef broth
2 tsp each red wine vinegar & paprika
1 tsp sugar
1/2 tsp each salt, pepper & caraway seeds
2 Tbsp all-purpose flour
1/4 cup cold water

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes until meat is no longer pink.

Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes

In a small bowl, combine flour and cold water until smooth. Add to the skillet, stir, bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta and stir into the beef mixture. Done.

When tender, stir in salt and sugar, cook for another 2 minutes and serve hot.
Click here for more really exciting vegetable recipes

Roasted Sesame Green Beans
Serves 6-8

A lot of you probably prefer those crisped-up green beans you get at the Asian restaurants to those you make at home. Well, I think these are even better than the restaurants'. What do you think?

2 & 1/2 lb green beans
1 Tbsp olive oil
2 Tbsp sesame seeds
1 Tbsp Asian (toasted) sesame oil
Soy sauce to taste
Salt to taste

Preheat oven to 450F.

Rinse and drain beans; trim and discard stem ends.

In each of two 12- by 17-inch baking pans, mix half the beans with half the oil; spread evenly in a single layer.

Bake until beans are tender when stuck with a fork and browned, 15 to 18 minutes.

Stir equal amounts of the sesame seeds and sesame oil into beans in each pan; bake another 5 or 6 minutes to crisp up the seeds. Pour into a bowl and mix well. Serve, passing the soy sauce for those who want even more flavors.

This recipe yields 8 servings.
Click here for a whole page of bean dishes to get excited about _________________________________________________________

Grilled Lamb with Cucumber Raita
Serves 6-8 (About 4 cups of raita)

See, all lamb dishes aren't Greek. This one, or, at least, the "raita" comes from India. Consider this another of my attempts to bring more American eaters around to the exciting foods from that culinary world.

1 Tbsp each fennel, mustard & cumin seeds
2 tsp salt
1 tsp whole black peppercorns
1 tsp dried thyme leaves
3 whole cloves
3 cloves garlic, pressed
2 Tbsp fresh lemon juice
3 or 4lb boneless butterflied boneless lamb leg, trimmed
6 seedless cucumbers
1 tsp salt
2 cup(s) plain low-fat yogurt
1/2 cup(s) loosely packed fresh mint leaves, chopped
1 1/2 tsp sugar
Mint sprigs, for garnish

In a spice grinder (a cleaned coffee grinder will do), blend first 6 ingredients until finely ground, then, in a small bowl, mix in garlic and lemon juice until blended. Rub this mixture over both sides of the lamb.

Place lamb on the grill rack over medium-low heat; cook 20-25 minutes for medium-rare or until desired doneness, turning lamb over once.

While lamb cooks prepare the raita as follows: cut each cucumber lengthwise in half; then each half in half lengthwise – stay with me on this - then crosswise into 1/2-inch-thick pieces. Toss with 1/4 tsp of salt; let stand 10 minutes; then with your hand, press to remove as much liquid as possible. Drain off the liquid, stir in the yogurt, mint, sugar, and remaining salt.

When the lamb is done, slice thinly and serve with the raita.
Click here for many more exciting lamb dishes
And click here for a bunch of grilling or bbq'ing recipes

Chorizo and Herb Tortillas
Serves 4

In Spain & South America, omelets are called tortillas; don’t ask me why in Mexico & the U.S. tortillas are flat corn rounds. Anyway, this one is made with chorizo sausage, parsley, cilantro and sweet caramelized onion.

3 Tbsp extra-virgin olive oil
6 oz chorizo sausage, sliced into 1/4-inch rounds
1 medium onion, thinly sliced into rings
Salt and freshly ground pepper
8 large eggs, lightly beaten
2 Tbsp all-purpose flour
1/3 cup chopped flat-leaf parsley
1/3 cup coarsely chopped cilantro
1 scallion, finely chopped

In a large nonstick skillet, heat 1 Tbsp of oil until really hot. Add the chorizo and cook over high heat until crisp and lightly browned on both sides, 2 to 3 minutes. Transfer to a plate.

Add the onion to the skillet, season with salt and pepper and cook over moderate heat, stirring frequently, until softened and lightly browned, about 5 minutes. Add the onion to the chorizo.

In a large bowl, beat the eggs with the flour, parsley, cilantro and scallion and season with salt and pepper. Fold in the chorizo and onion.

Heat another tablespoon of the oil in the skillet and add the egg mixture, spreading out the chorizo and onion evenly. Cook over medium heat until just set around the edge, about 2 minutes. With your widest spatula, lift the edge of the tortilla and tilt the pan to allow the uncooked eggs to seep underneath. Continue cooking until the bottom is golden and the top is still a bit runny, about 5 minutes or so.

Now here’s the tricky part: set a large dinner or serving plate over the skillet and invert the tortilla onto the plate. Heat the remaining oil in the skillet and slide the tortilla into the skillet and cook over moderate heat until the bottom is set and browned, about 2 minutes longer. Slide the tortilla onto a plate, cut into wedges and serve warm or at room temperature.

You could serve warm tortillas with it – the kind we’re used to – if it’s not too confusing serving a tortilla with a tortilla that looks like an omelet.

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Northumbrian Girdle Cakes
Makes a lot depending on the size of your cutter

I did not misspell “griddle”; the Brits call these “girdle” cakes and please don’t ask why. If you want their other name for these it’s even sillier: “Gosforth Gridies”.

1 lb self-raising flour
1 tsp salt
8 oz butter
4 oz sugar
4 oz currants
2 eggs, beaten
5 fl oz milk

Whisk the flour and salt together in a bowl, then cut in the butter until the mixture looks like breadcrumbs.

Stir in the sugar and currants, then make a well in the dry stuff and add the eggs and milk. Stir well and lay it out on a well-floured surface, kneading lightly for a minute or two.

Roll out to about 1/2 inch thick and with a cookie cutter or a small drinking glass cut small rounds.

Bake them on a hot, well oiled griddle or frying pan for 4-5 minutes per side, until golden brown. Serve hot, with plenty of real butter or marmalade.

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Onion Bhajis
Makes 12-16

These goodies are like hush puppies but with an Indian accent.

1 cup flour
1 tsp salt
1/2 tsp chili powder
1 tsp cumin
2 onions, finely chopped
1 tsp each fennel seed & coriander
1/2 cup warm water
Cilantro leaves, chopped (garnish)

Whisk first 4 ingredients together in a large bowl. Add the rest and mix until smooth.

Heat the oil in your deep fryer or a deep sauce pan until hot. Add teaspoonfuls of the mixture and fry until golden brown, about 5 or 6 minutes. Drain on paper towels. Garnish with cilantro and serve hot.

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Salzburger Nockerl
Serves 4

This Austrian “fancy dessert” can really – well, not "really" – transport you to this historic locale. Hum a few bars of your favorite Mozart concerto while whipping it up.

4 tsp jelly, any flavor you like
4 Tbsp cream, whipping
2 Tbsp butter,unsalted, cut in 4 pieces
9 large eggs, whites only
1/2 cup sugar
1/2 tsp vanilla
juice of 1/2 lg Lemon 4 large egg yolks
1/2 cup flour

Preheat oven to 450 F.

Place 4 shallow 9-inch oval gratin dishes on a baking sheet. Put in each a tsp of jelly, a Tbsp of cream and a piece of butter.

In a mixer, beat the egg whites on medium-high speed until theyform soft peaks. Gradually add vanilla, sugar and lemon juice and continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden, about 8 minutes.

Serve immediately.

Click here for some fabulous "English-Speaking" dessert recipes ______________________________________________________

Artichokes a La Grecque
Serves 4

French recipes tend toward the complicated, but this one is, basically, just put water in a pan, add all the ingredients and simmer for 20 minutes. The result should still be as “French-ly” special as any other.

1 cup water
10 oz frozen package artichokes
3 Tbsp lemon juice
1/4 cup olive oil
3 peppercorns
1 pinch each thyme, fennel seed & coriander seed
1 Bay leaf
1/2 tsp salt

In large, heavy skillet, boil artichokes in the water for 5 minutes, or until the leaves separated. Add the rest of the ingredients. Bring to boil, cover and simmer for 20 minutes.

Cool in cooking liquid for 3-5 minutes and serve with 4 Tbsp of the liquid in each bowl.
Click here for lots more quick and easy vegetable recipes
Click here to tour my French recipe page _____________________________________________

Chicken Paprikash with Poppy Seed Noodles
Serves 4

This recipe is a quick & easy slightly Americanized version of a central European favorite. The noodles could be replaced with white rice, but I’m not so sure that poppy seeds and rice go together, so you'd better stick with the noodles.

2 Tbsp olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 lb boneless, skinless chicken breasts, cubed
3 Tbsp paprika
2 15 oz cans diced tomatoes
2 cups water
2 Tbsp red wine vinegar
2 tsp sugar
1 cup sour cream
1/2 cup parsley, finely chopped
1 lb wide egg noodles
4 Tbsp butter
4 Tbsp poppy seeds
Salt to taste

In a 3-qt. pot, over low heat, heat oil and saute onion about 5 minutes until the onion softens; add the garlic.

Turn up the heat and add chicken; cook about 5 minutes, stirring until outside looks cooked. Add paprika, tomatoes, water, vinegar and sugar. Stir, turn down heat slightly; cover and simmer abut 20 minutes.

While the paprikash is cooking, prepare egg noodles as directed on the package; drain and set aside in a bowl. Add 4 Tbsp of butter to the pasta pot, return noodles, cover with 4 Tbsp of poppy seeds and stir until the noodles are covered with seeds and butter

When paprikash is done let it cool slightly and stir in sour cream, parsley and salt to taste. Serve on top of the noodles or beside them.

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Asian Peanut Pasta
Serves 4

Oh, no! Must be one of those recipes with really exotic but hard-to-find items. Well, there's peanut butter, honey, soy sauce... You might need a BIG supermarket to find the noodles but otherwise you probably already have most of this stuff.

1/2 cup chicken broth
1 1/2 Tbsp ginger root, minced
3 Tbsp soy Sauce
3 Tbsp peanut Butter
1 1/2 Tbsp honey
2 tsp hot chile paste
3 garlic cloves, minced
8 oz udon noodles
1/4 cup Green Onions, chopped

In a large pot place noodles, add water and boil until done, drain. Set aside.

Combine the rest, except green onions, in a saucepan over medium heat and cook until the peanut butter melts.

Add noodles and toss until they are completely coated. Garnish with onions and serve.
Click here for many more quick & easiy pasta recipes Click here for more fun things to do with veggies
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Arroz con Leche (Rice Pudding with Milk)
Serves 8

This is one of those really easy recipes where you just dump and stir and produce a wonderful dessert; this one is from Peru, the one in South America, not Indiana.

1 cup quick-cook white rice
5 cups water
2 cans condensed milk
1 can evaporated milk
1 cup port wine
1 stick cinnamon
Powdered cinnamon
Peel of 1 orange
2 clove nails

Heat water in a large saucepan with the orange peel , cinnamon stick, and cloves until it boils. Add rice and cook over low heat until the water is absorbed.

Remove the orange, cinnamon & cloves, and add the 3 cans of milk.

Cook over low heat for about 10 minutes, stirring always with a wooden spoon to prevent sticking. The pudding should become thick and creamy. Add the port wine and cook for 2 more minutes.

Remove from the heat, let cool a few minutes and serve with ground cinnamon sprinkled over the surface and a cinnamon stick or two for garnish.

Click here to find a "world" of other desserts _________________________________________________________________

Sidruni-seesamikana(Sesame & Lemon Chicken)
Serves 4

This is an Israeli recipe that will definitely let you know that the Jewish menu is more than just chicken soup or latkes.

4 BSCB, about 1 & 1/2 lb
Half a lemon
1/2 tsp salt
1/4 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumb
sCanola oil for frying

Flatten the chicken breasts until evenly thick by pounding them between wax paper (remember that stuff ?) or plastic wrap. If you don’t have a food mallet use a rolling pin.

Place in a large shallow dish, season with salt & pepper and squeeze the lemon over them. Let them marinate while you set up the coatings.

Break the egg into a soup plate, whisking it a little.

Place flour into another plate.

Mix sesame seeds and bread crumbs on the third plate.

Now that the assembly line is established dredge the breasts first in the egg, then the flour and, finally, in the seeds/crumbs.

Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken on both sides until golden brown and cooked through, about 4 minutes per side. When they’re beautifully-browned, plate and serve.

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Cazuela De Chorizo
Serves 4 to 6

The sausage and the paprika will be enough to create a wonderful, mildy spicy one-dish meal (“mildly” spicy? – can you do that?).

3 Tbsp olive oil
1 medium Onion, finely chopped
2 Garlic,cloves, finely chopped
1/2 tsp Thyme,fresh, chopped, or 1/4 tsp dried
1/2 Bay leaf
7 Chorizo links, thinly sliced
1 tsp hot paprika
1 tsp flour, all purpose
1/4 cup dry white wine
1/3 cup tomato sauce
1/3 cup water
8 small red potatoes, thinly sliced
1/4 cup parsley, chopped

Start the thinly sliced to spuds boiling.

Meanwhile, heat oil in a large skillet over medium heat. Add the onion, garlic, thyme and bay leaf and cook, stirring, about 5 minutes, just until onion is softened.

Add the sausage and saute until golden brown, about 4 minutes, then add paprika and flour and stir to coat the meat. Cook 2 or 3 minutes, pour in the wine, and cook briefly until it cooks down.

Stir in tomato sauce and water, lower heat and simmer gently,uncovered, about 5 minutes.

pour over the potatoes which should done about now, sprinkle with parsley and serve.

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Vietnamese Beef Soup
Serves 4

If you're a hot 'n spicy fan this soup can be as hot as you like - just be sure everyone else feels the same. Worst case? They don't eat it so all of it is for you. Aw-w-w.

4 cans (14.5 oz each) low sodium beef broth
6 oz rice noodles
1 bag (5 oz) baby spinach
1 cup fresh basil leaves
16 thin slices (8 oz) deli roast beef, torn in strips
1 scallion, sliced diagonally in 1/4-in. pieces
2 tsp chili garlic sauce or chili oil
4 lime wedges

Put broth in a large pot. Cover and bring to a boil over high heat.

Add the noodles, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender, stirring in the spinach and basil leaves for the last minute of cooking time.

Divide beef among 4 serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce (careful, it’s spicy). Serve with lime wedges to squeeze over the soup.
Click here for soup, soup, soup _________________________________________________________________

Bananas in Coconut Milk
Serves 4

This Indonesian quick & easy will become one of everybody's favorite desserts, especially the kiddies.

2 large bananas, ripe but firm
1 cup coconut milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces. In a medium saucepan, bring the coconut milk to a boil and stir in the sugar and cinnamon.

Add the bananas, return to a boil, then reduce heat and simmer for about 5 minutes, until the bananas are tender but before they become mushy.

Serve hot, with extra cinnamon on top. Really yummy.
Click here for more easy dessert recipes _________________________________________________________________

Cashew Chicken B.T.T.O.
Serves 4

Go ahead, take a guess. Okay, it means "Better Than Take-Out". And it is, if you follow the recipe because it comes from an authentic Chinese person - come to think of it, I don't remember a Chinese take-out restaurant that wasn't run by an authentic Chinese person. Well, sorry, but I'm not changing the name.

1 lb boneless, skinless chicken thighs
Pinch sugar
Pinch salt
2 tsp cornstarch
2 Tbsp low-sodium soy sauce plus more for drizzling
1/4 tsp sesame oil, plus more for drizzling
1 Tbsp dry sherry
½ tsp jarred minced ginger root
1 tsp jarred minced garlic
Pinch freshly ground black pepper
1 large carrot, peeled and trimmed
1 rib celery
1 shallot bulb
3 to 4 scallions
2 Tbsp peanut oil
2 Tbsp low-sodium chicken broth
1/2 cup roasted, whole cashews

Cut the chicken into small chunks and place in a medium bowl. Add the sugar, salt, cornstarch, soy sauce, sesame oil, sherry, ginger, garlic and black pepper; mix well and set aside.

Cut the carrot, celery and shallot into 2-inch pieces, then into julienne strips. Cut the scallions crosswise into thin slices.

Heat the oil in a wok or large skillet over medium-high heat until it is almost smoking. Add a pinch of salt to the oil, then add the vegetables and stir-fry for 2 minutes, constantly smooshing them around. Transfer them to a plate and add the chicken to the hot skillet; stir-fry for 2 to 3 minutes, then add the chicken broth and cook for 30 seconds, stirring to form a thin sauce.

A lot happens in a few minute, eh?

Add the veggies and stir-fry for about 30 seconds, just to heat through.

Plate and sprinkle cashews on top of each serving. Drizzle with a little sesame oil and soy sauce and serve immediately - and proudly.
Click here to see lots more stir-fry recipes
Click here for more terrific chicken dishes
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Caribbean Rice & Beans
Serves 4-5

I don't think you can be in Jamaica or any other Caribbean country for two meals before this appears on your plate, even if you didn't order it.

1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp butter or margarine
3/4 cup uncooked short grain rice
1 14-oz can vegetable or chicken broth
1 cup canned unsweetened coconut milk
1 15-1/2-oz can small red beans, rinsed and drained
1 fresh jalapeno, chopped
1 Tbsp snipped fresh thyme or 1 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp ground allspice
1/4 cup thinly sliced green onions

In a medium saucepan cook chopped onion and garlic in hot butter until onion is tender. Add rice: cook and stir constantly over medium heat about 5 minutes more or until rice is golden.

Add broth,coconut milk,beans, jalapeno pepper, thyme,salt and allspice. Bring to boiling; reduce heat and cook, covered, over medium heat for about 15 minutes or until rice is tender and mixture is creamy.

Stir in thyme and sprinkle with green onions.
Click here for more easy bean dishes, all extraordinary _________________________________________________________________

Bombay Chick Peas
Serves 4

This pea, which is really a bean, garbanzo, that is, appears in the dishes of many countries. It's probably most familiar to fans of middle-eastern mainstay, hummus. If you have time to exceed our thirty minute limit, by, say, 5 or 10 minutes, try basmati rice which adds another exotic flavor to this quick dish. Of course, I'm sure some store somewhere sells "quick-cooking" Basmati if you care to search.

1 large onion, chopped coarsely
4 cloves garlic, minced
1/2 tsp cumin
2-15 oz cans chickpeas (garbanzo beans), half of liquid reserved (or half disposed of,depending on your outlook)
Juice of 1/2 lemon
3 Tbsp tomato paste
2 tsp peanut butter
2 cups quick-cooking brown rice

Prepare rice & water and nuke for the prescribed time.

Meanwhile, sauté onion and garlic in nonstick pot until slightly browned. Add cumin and cook about 30 seconds, or until spices start to emit wonderful smells and darken slightly.

Add chick peas and the reserved liquid. Add lemon juice and tomato paste and cook for about five minutes. Process half of this mixture in a blender for about 15-20 seconds. put it back into the pan and cook for another 5 minutes, until heated through.

Finally, stir in the peanut butter and heat for another few minutes.

Click here for more exciting vegetable dishes _________________________________________________________________

Cha How Lang Tao Nung B'kong (Stir-Fried Shrimp With Snow Peas)
Serves 4

AND

Nyuom Peng Pah (Tomato Salad With Chicken)
Serves 4

You've earned a reward by finding my World recipe page - not a lot of you do - so I'm going to give you a two-fer (actually a three-fer with the kampot sauce recipe)and you can start and finish each well within our half-hour time limit. Actually you could do both in that time but you might think that's a lot of food for one meal - I wouldn't.

Shrimp and Snow Peas
1 lb medium shrimp, naked (no shells)
3 Tbsp vegetable oil
4 garlic cloves, smashed
1 lb snow peas, stems and strings removed
3 Tbsp fish sauce
1 & 1/2 Tbsp sugar
1/4 tsp freshly ground black pepper

Butterfly the shrimp by cutting them down the back lengthwise but not all the way through.

Heat the oil in a 12-inch skillet or wok over medium-high heat and saute the garlic until golden, just a few seconds. Stirring well after each addition, add the shrimp, peas, fish sauce and sugar. Cook and stir about 5 minutes until the shrimp are cooked through and the snow peas have softened but aren't yet mushy. Add the pepper and serve immediately.

YOUR BONUS RECIPE:

TOMATO SALAD WITH CHICKEN
1 cup shredded cooked chicken breast
1 lb fresh plum tomatoes, very thinly sliced crosswise
1/2 English cucumber, thinly sliced crosswise
1/2 cup loosely packed mint leaves, large leaves torn
1/2 cup loosely packed basil leaves, large leaves torn
1/3 cup Kampot sauce (recipe below)
Thinly sliced serrano or jalapeno peppers to taste
1/2 cup unsalted roasted peanuts, coarsely ground

Take all the above, toss together - using forks, not fingers, because of the fiery peppers - and pour on some kampot Sauce.

KAMPOT SAUCE
Juice & pulp of 2 limes
8 garlic cloves, smashed
3 or 4 serrano or jalapeno peppers, very finely chopped
1/2 cup bottled fish sauce
3 Tbsp sugar

Mix it all together, that's it.

Click here to see lots more stir-fry recipes _________________________________________________________________

Rinktum Ditty (What??)
Serves 4

This traditional UK version of Welsh Rabbit is especially appropriate for those of us who “enjoy” cold, blustery winters. However, it’s ok to whip up this quick and easy dish even if you're sweating out the summer.

1 lb good-quality shredded cheddar cheese,
2 (10-oz) can condensed tomato soup
1 tsp Worcestershire sauce
4 Tbsp minced onion
1/2 tsp white or black pepper
8 thick slices whole-grain bread
2 Tbsp snipped chives

Put cheese, tomato soup, Worcestershire sauce, onion, pepper in skillet and stir over medium heat until cheese is fully melted.

Remove skillet from heat for a minute or 2 so the cheese can firm up slightly.

Ladle mixture onto slices of toast and broil until tops start to bubble-but don't let them burn. Garnish with chives and serve hot.

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Sausage and Beans-Middle East Style
Serves 4

Boy, what some raisins and cinnamon do for this dish! You'll love it.

3/4 lb bulk hot or mild Italian sausage
1-1/2 cups chopped onion
1 tsp ground cinnamon
1/4 teaspoon ground allspice
2 cups water
1 15-oz can dark red kidney beans, rinsed & drained
1/3 cup raisins
1 14-1/2-oz can diced tomatoes

In a large pot,cook and stir sausage and onion until sausage is no longer pink. Drain off fat and stir in cinnamon and allspice; cook for 1 minute.

Stir in water, kidney beans, and rainsins. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

While waiting, boil a pan of water and drop in a bag or two of quick cooking brown rice.

Time's up on the sausage so stir in tomatoes and heat for a couple minutes. Serve over the rice and get fancy: garnish each serving with snipped fresh parsley.

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Asian Sausage Stew
Serves 6

Here’s a quick and easy one-dish meal that you know is healthful. Because you made it – in about 25 minutes, start to finish.

2 Tbsp olive oil
1 large onion, halved and sliced thin
1 carton (8 oz) sliced mixed mushrooms
2 cans (141/2 oz each)chicken broth
1 package (12 oz) cooked chicken sausage
1 bag (16 oz baby carrots
1/2 lb snow peas, trimmed
1/4 tsp red pepper flakes
1/4 cup light teriyaki sauce
2 Tbsp cornstarch mixed with 3 Tbsp water
'/2 pound angel hair, broken into thirds
Chives for garnish, optional

Heat oil in large nonstick saucepan. Add onion and sliced mushrooms and cook over medium-high heat about 7 minutes or until softened. Add broth and 2 cups water and bring to a boil.

Cut sausage on the diagonal into 1/4-inch slices and cut carrots in half, also on the diagonal. Add to saucepan along with snow peas and red pepper flakes. Bring back to a boil, lower heat to medium-low and simmer for 5 minutes or until veggies are tender.

Raise heat back to medium-high and add teriyaki sauce and cornstarch mixture. Simmer 2 minutes, until thickened. Stir in the pasta and simmer about 4 minutes until pasta is cooked.

Serve garnished with chives, if desired.

Click here for more quick and easy chicken recipes

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Spicy Scallops with Pil-Pil Sauce
Serves 4

Simple, yes delicious, yes. These quick and easy scallops are based on the Chilean Pil-Pil sauce (Does that make us “Pil-Pushers"?) For an authentic Chilean dish you must use dried hot red chiles. garlic and olive oil Use crusty bread to scoop up the wonderful sauce.

1 lb scallops, quartered if large
6 Tbsp extra-virgin olive oil
1/4 cup dry white wine
2 Tbsp finely chopped flat-leaf parsley
1 Tbsp minced garlic
1 small dried chipotle chile with seeds, stemmed and finely chopped
Fine sea salt
1/2 lb capellini or similar pasta

iPreheat the oven to 400°.

Bring a large pot of salted water to a boil.

In a large glass or ceramic baking dish, toss the scallops with the olive oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Add the pasta to the boiling water and cook until just al dente, about 4 or 5 minutes. Drain the pasta and transfer to a serving bowl. Add the scallops and their juices to the pasta, toss well and serve immediately.

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Chinese Tofu and Lettuce Soup
Serves 4

This is one Asian recipe that doen't require a trip to the specialty store. And, boy, is it quick.

2 Tbsp peanut or canola oil
1 & 1/2 cups cubed smoked or marinated firm tofu
3 scallions, sliced diagonally
2 garlic cloves, cut into thin strips
1 carrot, finely sliced
1 quart vegetable stock
2 tablespoons soy sauce
I lablespoon dry sherry or vermouth
1 teaspoon sugar
2 cups shredded Romaine lettuce
salt and freshly ground black pepper

Heat the oil in a wok & add the tofu cubes stir-frying until they are brown. Drain on paper towels & set aside.

Add the scallions, garlic, and carrot to the wok. Stir-fry for 2 minutes.

Add the stock, soy sauce, sherry or vermouth, sugar, lettuce, and fried tofu. Heat through for 1 minute over low heat. Season to taste, and serve.

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Thai Daikon & Shrimp Soup
Serves 4

Serve this hot or cool it in the fridge if it’s a hot day when cold soup would be warmly received. Got all those temperatures straight?

5 cups defatted, salt-free chicken stock
1/2 lb daikon radish (from Asian food store), peeled and sliced paper thin
1 jalapeno chili, seeded and minced
5 Tbsp rice vinegar
1 tsp salt
1/2 lb medium shrimp, peeled, deveined and split in half
2 Tbsp Thai fish sauce
1 Tbsp lime juice
Pinch of sugar
1 Tbsp cilantro leaves

Place chicken stock in a saucepan, bring to a simmer and add radish. Simmer about five minutes, until radish becomes translucent.

While they’re cooking, place chili, vinegar and salt in a blender or mini food processor and process to make a pale green liquid. Stir this into soup.with shrimp, fish sauce, lime juice and sugar. Simmer about 2 minutes longer, until shrimp are cooked.

Serve right away or transfer soup to a container, cover and refrigerate.

To serve, float cilantro leaves on top of each portion. Pretty and more than pretty good.

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Middle East Beef Skillet
Serves 6

You can omit the curry powder and use tiny shell pasta instead of couscous, but if you do you’ll have to change the name because it’s no longer "Middle Eastern".

1 cup couscous (or any really small pasta)
1 & 1/4 lb ground beef
1 medium onion, chopped
1/4 cup canned pineapple tidbits, drained
2 Tbsp raisins
2 tsp Worcestershire sauce
1 tsp curry powder
1 & 1/2 tsp salt
1 1-lb can tomatoes
Salted cashews or peanuts, chopped

Set pasta to cooking (If you have time, you might do this dish with half a cup of brown rice which, of course, takes a bit longer to cook than pasta.)

Brown beef in skillet - break it up with a fork to avoid building a pan-sized burger.

Add pasta when done al dente (or rice) and remaining ingredients, except nuts. Mix well, bring to a boil, cover and simmer about 15 minutes stirring occasionally.

Sprinkle with nuts and there it is - meat, veggie, fruit and starch, all in one.

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Thai Chicken & Cashews
Serves 4-6

If you're going to serve with rice be sure you get that going before you start the rest.

1 lb boneless chicken breast portions
1 red bell pepper
2 garlic cloves
4 dried red chillies
1/2 tbsp vegetable oil
1/2 tbsp oyster sauce
1l tbsp soy sauce
pinch of granulated sugar
1 bunch spring onions (scallions), cut into 2in lengths
1 & 12 cups cashews, roasted
Cilantro leaves, to garnish

Cut the chicken into bite size pieces and set aside.

Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 3/4 in dice. Peel and thinly slice the garlic and chop the dried red chillies.

Preheat a wok and then heat the oil. (Drizzle a ring of oil around the inner rim of the wok, so that it drops down to coat the entire inner surface.) Make sure the coating is even by swirling the wok.

Add the garlic and dried chillies to the wok and stir-fry over a medium heat until golden. Don’t burn the garlic or it will taste bitter.

Add the chicken to the wok and stir-fry until it is cooked through, 3 to 5 minutes, then add the red pepper. If the mixture is too dry, add a little water.Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1 or 2 minutes and this exciting Thai favorite is ready to serve.
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Churros
Makes 36

If you've been to a Latin or Caribbean city (or Los Angeles, most fairs in America or Costco) you've seen and probably eaten churros. Delicious deep-fried dough tossed with cinnamon and sugar, they're made in a special churro machine where mass-production is required. But, you can just use your deep fryer. It'll take about half an hour to make a big bunch and about 5 minutes for them to vanish.

Canola oil for frying
2 eggs
1 cup sugar
1 cup milk
1/4 cup melted butter
2 Tbsp baking powder
4 cups flour
Cinnamon and sugar mixed for sprinkling

Heat your deep fryer to 375°F.

In a large bowl, beat together the eggs, sugar, milk, butter, and baking powder. Add the flour slowly, 1 cup at a time, stirring well between each addition.

Fry dough, a tablespoonful for each, 8 or 9 at a time, for 5 to 7 minutes, turning so all sides are browned.

Remove from the fryer with a frying basket or slotted spoon and let drain on paper towels. When all the churros are ready, place on a large platter, sprinkle with cinnamon and sugar, and serve warm.

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Moroccan Carrot Salad
SERVES 4-6

Cumin is a very unique, very flavorful spice (think chili) that truly "makes" this quick & easy dish.

3-4 carrots, thinly sliced
1. tsp ground cumin, of to Taste
4 Tbsp garlic-flavored oil and vinegar dressing
2 tbsp chopped fresh coriander (cllantro) leaves or a mixture of coriander and parsley
salt and ground black pepper

Cook the thinly sliced carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain the carrots, leave for a few minutes to dry and cool, then put into a mixing bowl.Add the cumin, garlic dressing and herbs. Season to taste and chill well before serving. Check the seasoning just before serving and add more ground cumin, salt or black pepper, if required.

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Spicy Beef with Shrimp & Bok Choy
Serves 4

Try to use Choice graded beef, not Select, in recipes like this. Even if you only spend 20 minutes making an exciting dish it shouldn't suffer from "tough" meat.

1/4 cup seasoned rice wine (or dry sherry)
1 & 1/2 Tbsp oyster-flavored sauce2 tsp cornstarch
4 tsp canola oil
3/4 lb sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/2 teaspoon crushed red pepper
10 raw medium shrimp, peeled and chopped (why spend more $ for big shrimp when you're chopping them up)
1 lb bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 tsp oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper; cook, stirring, until the beef begins to brown, 1 to 2 minutes.

Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 tsp oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Add up the minutes and take a bow.
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Steamed Mussels in Wine
Serves 4

Punster that I am (oh, you noticed?)this recipe is almost too much for me. Lots of thyme in it so too great a temptation to warn about having you-know-what on your hands. Or to make some crack related to pulling the beards off the mussels.

So I won't; I'll let you have all the pun-fun with this recipe which, by the way, France takes credit for popularizing.

4 lbs. fresh mussels
2 Cups dry white wine, such as Chardonnay
2 Large onions, finely minced
1 Celery rib, finely minced
2 Large sprigs of fresh thyme (or 2 heaping tsp dried thyme)
Freshly ground black pepper
1 large bunch of fresh finely minced parsley
1/2 stick of butter, melted

Thoroughly scrub the mussels and rinse with several changes of water (I hate that sand!). Beard the mussels. (Don't do it in advance, or they will die and spoil. And, remember get rid of any that are open before cooking.)

Combine the mussels, wine, onions, celery, and thyme in a non reactive 6 quart Dutch oven (a large heavy sauce pan). Bring the wine to a boil over high heat. Cover and cook just until the mussels open (now it's ok), about 5 minutes. Toss any mussels that stay closed.

Ladle the mussels, in their shells,and the sauce into a large bowl. Sprinkle with plenty of fresh ground black pepper and the parsley and serve immediately with the melted butter for dipping the tasty little fellows. Use more of that wine (in glasses) and some crusty French bread, of course.
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Ginger Chicken
Serves 4

Kai Phat Khing, as we like to call it in Thailand, is another international delight that is not really spicy and contains no ingredient that's not available at any decent supermarket in your area. So no excuses! Make this dish!

2 oz dried sliced mushrooms
2 Tbsp corn or peanut oil
2 small onions, thinly sliced
4 cloves garlic, finely minced
4 boneless, skinless chicken breasts,cut bite-size
1 Tbsp + 1 tsp grated ginger root (or 2 tsp ground ginger)
2 Tbsp each soy & fish sauce
2 Tbsp each red wine vinegar & sugar
1 cup chopped scallions with tops
1/2 tsp dried coriander

Combine mushrooms with hot water to cover and let stand 20 minutes.

While you're waiting cut the chicken to bite-size, grate the ginger, slice the scallions and in a large skillet or wok heat the oil.

Now drain the shrooms and set aside (not you, the mushrooms).

Add to the hot oil the onion rings and garlic and stir until onion rings start to brown. Add chicken and mushrooms. Sauté, stirring until opaque. Stir in ginger.

In a small bowl combine soy sauce, fish sauce, vinegar, and sugar. Mix well and add to the skillet. Cover and cook no more than 3 minutes. Remove from heat, stir in scallions and coriander.

Serve immediately and I'll bet it was less than 30 minutes.
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Herbed French Bread
Makes 4 Small Loaves

Another gift from the French. A nice alternative to garlic bread (which we also love).

1 tsp garlic salt
1 tsp seasoned salt
1 tsp basil
1 tsp rosemary
1/2 tsp marjoram
1/4 lb butter or margarine, softened
4 small loaves French bread

Mix salts and herbs with butter. Slice loaves not quite all the way through 3/4 inch thick diagonally. Spread butter mixture between slices and over top of the loaves. Place loaves on cookie sheet. Bake in preheated 425° oven until slightly browned. Watch carefully, you'd hate to burn those delicious loaves.

Serve while the loaves are nice and warm.

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Tortellini with Eggplant
Serves 4

Sure they have vegetarians in Italy, too. But everyone, even carnivores, will love this quick and easy recipe.

1 lb fresh tortellini
1/4 cup olive oil
2 Cloves garlic, crushed
1 red pepper, chopped
1 lb eggplant, chopped in cubes
1 15 oz can diced tomatoes
1 cup vegetable stock
1/2 Cup chopped basil

Add Tortellini to a large pan of rapidly boiling water and cook until just tender (al dente).

While this is happening heat oil in a large pan; add garlic and pepper. Stir over medium heat for 1 minute. Add eggplant (cube them just before cooking) and stir over medium heat for 5 minutes or until lightly browned.

Add the undrained, diceed tomato and vegetable stock. Stir to combine and bring to the boil. Reduce heat to low and cover pan; cook for 10 minutes or until vegetables are tender.

Stir in the basil and drained pasta and you have a sensational Italian import in 20 minutes or less.

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