We really enjoyed this creamy soup. I didn’t have any red bell peppers, but it was fine to leave it out. I also used beef broth instead of chicken broth. I served this soup with brown rice.
You can find the recipe at:
Mexico has a great tradition of sweet refreshing drinks. My favorites are horchata, tamarindo, and jamaica “ha-mike-ah”. This was my first time making horchata and it turned out well. I’ll probably do it again, but I might cut back on the almonds because they’re hard to get and this recipe takes a lot of them. I also really didn’t enjoy blanching and peeling almonds by hand. Definitely buy blanched almonds if you have the option.
There’s a wide variety of horchata recipes, but you can find the one I used at the Homesick Texan blog. I liked this recipe because it doesn’t use powdered cinnamon or milk. Powdered cinnamon tends to float on top of liquids and adding milk to horchata just doesn’t seem authentic.
Posted in drinks, Latino, snacks, vegan, vegetarian
Tagged agua fresca, almond, cinnamon, drink, horchata, lactose free, lime, Mexican, recipe, rice, snack, vegan, vegetarian
This is my first beef related recipe since we had a cow butchered! You can read more about that experience here.
Don’t skip past this post just because you think people who care about good food and health don’t eat ramen. They do! Before moving to Laos, I thought ramen noodles were sort of a lazy junk food for college students. Actually that’s not true, my mom used to serve them without the liquid as a side dish and I always loved them.
Anyway, ramen can be more than junk food. The best ramen I’ve ever eaten was from a ramen restaurant in a Japanese neighborhood of Bangkok. The noodles were handmade and served in a beef broth with leafy greens and tempura shrimp. It isn’t fancy Japanese food, but it’s real food and a good ramen shop should be appreciated.
In Laos, noodles are very popular, but the noodle shops usually specialize in straight rice noodles rather than wavy ramen noodles made of wheat. But, you can buy dry ramen packets at almost any convenience store and people do. Many Lao people usually eat ramen in a healthier way than Americans do. They cook it the same way, but at the end they pile on green vegetables – cilantro, green onions, celery leaves, Thai basil . . . They might also include tomato and a cooked egg or some meat. Continue reading
Posted in Lao culture, main dishes, soups
Tagged Asia, beef, broth, cilantro, eggs, greens, lactose free, msg, noodles, pasta, ramen, soup, Southeast Asia, vegetable
I made an apple pie for Thanksgiving and had some leftover apples, so I made apple butter. It’s so yummy on toast or pancakes. I based my recipe on this one from the National Center for Home Food Preservation. The main differences are the size of the batch, the way the puree is made, and also I didn’t can my apple butter. You definitely could though. Since I made such a small batch, it wasn’t worth it to me. If you do want to can your apple butter, just follow the instructions on the webpage I linked to above. I didn’t have apple cider or apple cider vinegar, but I imagine using them could only make your apple butter more full of apple flavor!
Apple butter should be thick like this when it's finished cooking.
Posted in Canning, produce, sauces, vegan, vegetarian
Tagged apple, apple butter, canning, cinnamon, cloves, jam, lactose free, recipe, sauce, spice, vegan, vegetarian
I know that those of you living in Laos probably don’t have rye flour or caraway seeds, but I just have to share this recipe because I love rye bread. If you want to buy rye flour, you can get it in Udon at the Schmidt bakery supply store. I can’t remember where I got my caraway seed. Continue reading
Hummus is something I’ve been making since college. It’s so much cheaper (and not much more difficult) to make it yourself instead of buying it. The following hummus recipe is based on one from a roommate’s mom, who is Greek I believe.
I didn’t try making my own pitas until I moved to Laos, where there aren’t any. I found that making pitas takes about as much skill as making any other bread, but the baking part takes longer because they take up a lot of room spread out in the oven. I was amazed that pita bread makes its own pocket if it’s rolled out right and baked at the right temperature. About 1/3 of mine usually end up without a pocket, but that’s okay because they’re mostly for dipping in hummus anyway. Here’s the pita recipe
that I use.
Posted in breads, sauces, vegan, vegetarian
Tagged baking, beans, bread, chick pea, garbanzo, garlic, hummus, lactose free, lime, pita, recipe, snack, vegan, vegetarian, yeast
Now this dish isn’t the most local because the beans come from India, but I really like it anyway. We can’t get garbanzos in town, but if you want them, you can find them at the Indian grocery store in Vientiane. You can also get the spices for this recipe there. I got this Chana Masala recipe from Smitten Kitchen.
Posted in Indian, main dishes, vegan, vegetarian
Tagged beans, chana, dahl, ginger, gluten free, lactose free, lime, masala, recipe, rice, spice, tomato, vegan, vegetarian