S: Around the World : The International Food: Holly and Allen
BC: We hope that home-cooking will bring your family together, Holly and Allen. As international food lovers, we would like to bring you hope and great foods.
1: This cookbook shall be shared and treasured throughout our lives. | 1
2: This cookbook was dedicated to you by Cecilia N. and Trislin B. | 2
3: Table Of Contents | 3 | Measurements Pg. 4 American Dishes Pg. 5-7 Greek Foods Pg 8-10 Italy Cuisines Pg. 11-13 Indian Foods Pg. 14- 17 Spain Foods Pg. 19-20 Asian Foods Pg. 21-23 Glossary pg.24 Index pg. 25 Food Sciences pg. 26-29 Bibliography Pg. 30-31
4: Measurements | All U.S.A.Measurements | 1 US Tablespoon = 3 US Teaspoons 1 US fluid ounce = 29.57353 milliliters (ml) 1 US cup = 16 US tablespoons 1 US cup = 8 US fluid ounces 1 US cup = 2 US cups 1 US cup = 16 US fluid ounces 1 liter (l) = 33.8140227 US fluid ounces 1 liter (l) = 1000 milliliters (ml) 1 US quart = 2 US pints 1 US gallon = 4 US quarts 1 US gallon = 3.78541178 liters | 4
5: American Dishes | One of the most iconic type of foods is American, so take a look at some of our few American favorites. | 5
6: 4 servings Active time: 20 minutes Total time: 35 minutes | Ingredients: 1/4 cup shredded cheddar cheese 1/4 cup shredded Gruyère cheese, or swiss cheese 1 pound 90%- lean beef 1 tablespoon Worcestershire sauce 1 1/2 teaspoon paprika 1/4 teaspoon freshly ground black pepper (Eating Well) | Preparation: 1. Preheat grill to medium-high or preheat the broiler 2. combine cheddar and Gruyèrere cheese in a small bowl. 3. Gently mix beef, Worcestershire, paprika, and pepper in large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of four patties, leaving a 1/2 inch border. Cover each with one of the remaining patties. crimp and seal the edges closed. 4. To grill : Lightly oil the grill rack (see tip.) Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To Broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, the burgers stand for 5 minutes before serving. | Cheeseburgers | Tips and Notes: Ingredient Substitutes: Gruyère Cheese may be substituted with cheddar cheese To oil a grill rack: Oil a folded towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) | Nutrition: Per serving: 264 calories; 16 g fat; ( 7 g sat, 6 g mono); 89 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 186 mg sodium; 405 mg potassium. | 6 | Total Cost: $24.79 Cost per Item: Kraft cheddar cheese $ 0.38/oz Swiss Cheese $ $ 0.09/oz ground Beef $ $ 0.12/ oz Worcestershire sauce 6.25oz pack of 12 $ 4.00 per bottle McCormick Paprika 2.12 oz $ 2.48 Great Value Black Pepper 8 oz $ 3.84 (Walmart)
7: 4 servings Active time: 20 minutes Total time: 1 hour 35 minutes (including marinating time) | Ingredients: 1/2 cup nonfat buttermilk (see tip) 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon hot sauce 2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks 1/2 cup whole-wheat flour 2 tablespoons sesame seeds 1 1/2 teaspoons paprika 1 teaspoon dried thyme 1 teaspoon baking powder 1/8 teaspoon salt freshly ground pepper, to taste olive oil cooking spray | Preparation: 1. Whisk buttermilk, mustard, garlic and hot sauce in shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours. 2. Preheat oven to 425 F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray 3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray. 4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes. | Tips and Notes: Make ahead tip: Marinate the chicken for up to ate hours. Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk" mix 1 tablespoon lemon juice or vinegar to 1 cup of milk. (Eating Well) | Nutrition: Per serving: 226 calories; 7 g fat; ( 2 g sat, 2 g mono);130 mg cholesterol; 5 g carbohydrates; o g added sugars; 34 g protein; 1 g fiber; 258 mg sodium; 403 mg potassium. | Oven Fried Chicken | Oven Fried Chicken | 7 | Total cost: $ 37.14 Cost per Ingredient: Hidden Valley Old Fashioned Buttermilk 16oz $ 2.98 Dijon Mustard 12oz pack of 12 =19.14 $ 3.19 per bottle McCormick minced garlic 3oz $ 4.98 Hot sauce 5oz pack of 12 = 45.48 $ 3.79 per bottle McCormick toasted sesame seeds 1.62oz $ 2.48 All purpose flour 5lb $3.27 McCormick Paprika 2.12 oz $ 2.48 McCormick Gourmet Herbs Thyme leaves .62oz $ 4.98 Baking Powder 8.1oz pack of 12 $ 3.19 per box Great Value cooking spray 7oz $ 2.42 Morton salt and pepper 2 pk $ 3.38 (Walmart)
8: Nothing Better than Greek Food | Did you know that the favorite meat for Greeks is lamb? They usually serve it spit-roasted. | Let's begin our journey into Greek culture. We will use a lot of wheat, wine, and olive oil. | 8
9: Fennel Marinated halibut with fennel Tzatziki | Servings 4 servings (1 fillet and 2 teaspoons sauce) Ingredients: 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 2 teaspoons fennel seeds, crushed 1/8 teaspoon freshly ground black pepper 1/2 teaspoon salt, divided 4 (6-ounce) halibut fillets 1 cup plain low-fat yogurt 1/2 cup shredded fennel bulb 2 teaspoons chopped fennel fronds 1 garlic clove, minced Cooking spray | Serve more than one fish when having a party. Make to have a brown or green plate so it compliments the fish. Giving it a much more delicious look. | Nutritional Information Amount per serving Calories: 239 Calories from fat: 24% Fat: 6.5g Saturated fat: 1.4g Monounsaturated fat: 2.8g Polyunsaturated fat: 1.4g Protein: 37.6g Carbohydrate: 5.9g Fiber: 0.6g Cholesterol: 56mg | Ingredients, Serving Size, Nutrition Facts, Preparation: ('Bonom') Tips: ('Nguyen') | Preparation 1.Combine first 5 ingredients and 1/4 teaspoon salt in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 1 hour, turning occasionally. 2.Preheat broiler. 3.Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add 1/4 teaspoon salt, shredded fennel bulb, chopped fennel fronds, and garlic. Cover and refrigerate. 4.Remove fish from bag; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with yogurt sauce. | 9 | Pictures from ("MyRecipes")
10: Roasted Eggplant & Feta Cheese Dip | (Trust me, you'll LOVE THIS) | Serves: 12 Preparation time: 40 minutes Cook time: 40 minutes Ingredients 1 medium eggplant (about 1 pound) $2.92 from Safeway 2 tablespoons lemon juice $0.02 from Safeway 1/4 cup extra-virgin olive oil $0.40 from Frys 1/2 cup crumbled feta cheese, preferably Greek $2.20 from Safeway 1/2 cup finely chopped red onion $0.1475 from Frys 1 small red bell pepper, finely chopped $.12 from Frys 1 small chile pepper, such as jalapeño, seeded and minced (optional) $0.6 from Safeway 2 tablespoons chopped fresh basil $0.23 from Lees Lees Marketplace 1 tablespoon finely chopped flat-leaf parsley $0.012 from Lees Lees Marketplace 1/4 teaspoon cayenne pepper, or to taste $0.09 from Safeway 1/4 teaspoon salt from $0.00325 Costco Pinch of sugar (optional) Total: $6.74 | Taste the cheese dip before you serve it, if bitter add a little sugar. You can serve this with peta chips, or as a spread. | Nutrition Facts Per serving: 75 calories 6 g fat (2 g sat, 4 g mono) 6 mg cholesterol 4 g carbohydrates 2 g protein 2 g fiber 129 mg sodium 121 mg potassium | Preparation 1. Position oven rack about 6 inches from heat source; preheat broiler. 2. Line a baking pan with foil. Place eggplant in pan and poke a few holes all over it to vent steam. Broil eggplant, turning with tongs every 5 minutes, until skin is charred and a knife inserted into dense flesh near the stem goes in easily, 14-18 minutes. Transfer to a cutting board until cool enough to handle. 3. Put lemon juice in a medium bowl. Cut eggplant in half lengthwise and scrape flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. | 10 | Pictures from ("Lifecript") | ("My Recipes") ("
11: Italy | With Italy's picture perfect scenery and outstanding culture, there food is one of the many things we love about Italy. | 11
12: Pork saltimbocca with polenta | Ingredients pork: 6 (4 ounce) boneless center-cut loin pork chops, trimmed 6 very thin slices of prosciutto (About 2 ounces) 6 large sage leaves 1/3 (About 1 1/2 ounces) shredded fontina cheese 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 2 tablespoons all purpose flour 1 tablespoon olive oil 1/2 cup dry white wine ]1 cup fat-free, less sodium chicken broth 1 tablespoon thinly sliced fresh sage Polenta: 2 cups 2% reduced-fat milk 1 (14-ounce) can fat free, less sodium chicken broth 1 cup instant polenta 1/2 teaspoon salt | Preparation: 1. To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Arrange 1 prosciutto slice over each chop; top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half to sandwich filling, and secure with wooden picks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. Place flour in a shallow dish; Place flour in a shallow dish; dredge stuffed chops in flour. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chops cook 3 minutes on each side or until done. Remove from pan; cover and keep warm. 3. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes.) Stir in 1 tablespoon sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once. 4. To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 teaspoon salt. Cover, reduce heat to medium-low h, and cook 2 minutes. Serve polenta immediately with chops and sauce. (Myrecipes) | Nutritional Information: Amount per serving: 404 calories; 13.3 g fat; 5.3 g saturated fat; 6 g monounsaturated fat; 1 g polyunsaturated fat; 34.9 g protein; 30.8 g; 2.8 g fiber; 85 mg cholesterol; 1.6 mg iron; sodium 733 mg; 172 mg calcium; | 12 | Total Cost: $ 42.51 Cost per Ingredient: Pork sirloin chops $ .21/oz Salt $ 0.08/oz Bertolli classico olive oil mild taste $ 0.23/oz Liberty Creek White Wine 2 for 11$ America's choice chicken broth $ 0.05/oz Garelick Farms milk skim and more $ 0.03/oz Sage leaves $ 16.74 Instant Polenta: (pack of 6) $ 3.99 per pack (Acme Farms)
13: Balsamic Glazed Chicken and Bell Pepper sandwiches | Ingredients 4 teaspoons olive oil, divided 1/2 teaspoon salt, divided 1 1/4 pounds chicken breast tenders 1/2 cup balsamic vinegar, divided 2 cups red bell pepper strips ( about 2 medium) 2 cups vertically sliced onion ( about 1 large) 2 (8-ounce) loaves focaccia bread, cut in half horizontally 4 ounces provolone cheese, thinly sliced 1/8 teaspoon black pepper (Myrecipes) | Preparation: 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt all over chicken. Add chicken to pan; cook 1 minute on each side or until vinegar is syrupy. Remove chicken from mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel. 2. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar, cook 1 minute or until vinegar is syrupy. 3. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges. | Nutritional Information per serving: 433 calories; 11.4 g fat; 4.2 g saturated fat; 5.4 g monosaturated fat; 1 g polyunsaturated fat; 34 g protein; 49 g carbohydrates; 1.9 g fiber; 68 mg cholesterol; 3.6 mg iron; 709 mg sodium; 170 mg sodium. | 13 | Total Cost: $33.58 Cost Per Ingredient: Bertolli Classico olive oil mild taste $ .23/oz Diamond crystal Kosher salt $ 0.08/oz Chicken Breasts $0.19/oz Regular Balsamic Vinegar $ 0.15/oz Regular Redd bell peppers $0.16/oz Yellow onions $0.06/oz Provolone Cheese $ $0.75/oz focaccia bread 10.22 (Acme Farms)
14: INDIAN Cuisine | Be prepared to scoop handfuls of cultured rice, and experience, new tangy flavors of all sorts. | 14
15: Basmati Rice & Rice Casserole (Chana aur Sarson ka Saag Biryani) | Look for the specialty spices – cardamom pods, saffron and garam masala – in the spice section of well-stocked supermarkets. | Serves: 6 Preparation time: 1 hour 50 minutes | Ingredients 2 large tomatoes, coarsely chopped $5 at King Kullen 1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced $2.99 Shop Rite 3-5 fresh green chiles, such as Thai or serrano, stemmed $5.27 at Walmart 3 tablespoons canola oil, divided $.10at Walmart 1/2 cup golden raisins $0.76 at Key Food 1/4 cup raw cashews $.8 at Walmart 1 teaspoon cumin seeds $0.165 at Walmart 4 cardamom pods $3.87 at Amazon Online Grocery 2 bay leaves $.46 at Amazon Online Grocery 2 3-inch cinnamon sticks $0.20 at Walmart 1 teaspoon garam masala $4.21 at Walmart 1 teaspoon salt, divided $0.013 at Walmart 1/2 teaspoon ground turmeric $0.16 at Walmart 1 cup white basmati rice, preferably Indian or Pakistani $.96 at Walmart 1 bunch (8 ounces) mustard greens, tough ribs removed, leaves finely chopped $2.34 at Lees Lees Markeptlace 8 ounces cauliflower, cut into 1/2-inch florets $2.99 Food Town 1 15-ounce can chickpeas, rinsed $.45 at Walmart 2 cups water, divided $none 1/2 teaspoon saffron threads $30.71 at Walmart Total: $64.16 | Preparation 1. Purée tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce. 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1-3 minutes. Transfer to a plate with a slotted spoon. 3. Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2-3 minutes. | 15 | ("My Recipes") ("
16: 5. Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 minutes. Drain. 6. Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat. 7. Preheat oven to 350F. Lightly coat a 9” x 13” baking dish with cooking spray. 8. Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and 1/4 teaspoon salt. Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5-8 minutes. Remove from the heat. 9. Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, 45-55 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving. | Nutrition, Ingredients, Preparation, Picture : ("Eating Well") | 16 | Pictures from: ("Lifescript")
17: Griddle-Cooked Corn Flatbread (Makkai ki roti) | 12 flatbreads Active Time: 1 1/4 hours Total Time: 1 1/4 hours INGREDIENTS 2 cups finely ground yellow corn flour, (see Shopping Tip) $1.62 at Walmart 1/2 cup all-purpose flour $.5 at Walmart 3/4 teaspoon salt $0.0975 at Walmart 4 1/4-inch-thick slices fresh ginger $0.5 FRY 2-4 fresh green chiles, such as Thai or serrano, stemmed $5.27 at Walmart 1/2 cup finely chopped red onion $2.99 Shopr Rite 1/4 cup finely chopped fresh cilantro $0.99 Pioneer 1-1 1/4 cups warm water 1 tablespoon ghee, or butter, melted $.11 Wauldbums 1 tablespoon canola oil $0.02 at Sams Club Total:$17.58 | PREPARATION 1.Combine corn flour, all-purpose flour and salt in a medium bowl. 2.Pulse ginger and chiles in a food processor until minced. Add to the flour mixture along with onion and cilantro. 3.Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball. Turn the dough out onto a lightly floured surface. Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables). Divide the dough into 12 portions and shape each into a ball. Keep the balls covered with plastic wrap or with a slightly damp paper towel. 4.Fold a large sheet of foil in half lengthwise. Combine ghee (or melted butter) and oil in a small bowl. Place both next to the stove. 5.Coat a small nonstick skillet with cooking spray and heat over medium heat. Place a ball of dough between sheets of wax paper (leaving the others covered). Press it down to form a patty, then roll it out into a 1/8-inch-thick disc, 4 to 6 inches in diameter (the edges won’t be perfectly round and will appear jagged and cracked). Gently peel the dough off the paper and add it to the hot pan. Cook until the underside is light brown in spots, 1 to 2 minutes. Flip it over and cook for 1 to 2 minutes more. Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds. Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds. Slip the bread into the foil sleeve to keep it warm. 6.Repeat with the remaining dough. Serve warm. | NUTRITION Per flatbread: 114 calories; 3 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 20 g carbohydrates; 3 g protein;3 g fiber; 147 mg sodium; 79 mg potassium. Carbohydrate Servings: 1 Exchanges: 1 starch, 1 fat | TIPS & NOTES Shopping Tip: Yellow corn flour is made from finely ground dried corn. It's finer in texture than cornmeal and should not be used interchangeably. A good substitute is masa harina—finely ground, lime-treated dried corn (hominy). Find yellow corn flour in the natural-food sections of supermarkets, in natural-foods stores or at bobsredmill.com. | Tips, Preparation, Ingredients, Picture, ("Eating Well") | 17 | Pictures From: ("EatingWell") | ("My Recipes") ("
18: Spain | 18
19: Avocado Ice Cream | 4 cups, for 8 servings Active Time: 10 minutes Total Time: 1 hour 40 minutes | Ingredients 1 1/2 cups avocado puree (see tip), from about 3 ripe large avocados 1 1/2 cups water 1 1/3 cups sugar 1/4 cup lime juice Lime zest for garnish | Preparation 1. After making avocado puree, add water, sugar, and lime juice to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight. 2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturers directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired. | Tips and Notes: Make Ahead Tip: Prepare through step 1 up to a day in advance. Store in ice cream, airtight, in the freezer for up to a week, Equipment: Ice cream maker Tip: To make an avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use. (Eating Well) | Nutrition: Per 1/2 cup serving: 224 calories; 7 g fat ( i g sat , 4 g mono); 0 mg cholesterol; 38 g carbohydrates; 34 g added sugars; 1 g protein; 3 g fiber; 5 mg sodium; 335 mg potassium. | 19 | Total Cost: $12.98 Cost per Ingredient: Sugar $ 0.04/oz Lime juice $ 0.02/oz (about 2 limes) Avocados $ 0.08/oz (Acme (Farms)
20: Preparation: 1. Preheat grill to medium-hot. 2. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core them and roughly chop. Add the tomatoes, skins and all, to the blender. 3. Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley piment d'Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour. 4. Before serving, finely dice the remaining cucumber and bell pepper; stir in half of it into the gazpacho and garnish with the remaining cucumber and bell pepper. | Ingredients 2 pounds rice plum tomatoes 1 small red bell pepper 1 English cucumber, peeled and seeded, divided 1/2 cup torn fresh or day-old country bread, (crusts removed) 1 small garlic clove 2-3 tablespoons red-wine vinegar 1 tablespoon chopped fresh parsley 1/4 teaspoon piment d'Espelette, (see ingredient Note) or hot Spanish paprika or pinch of cayenne pepper 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoon extra-virgin olive oil | 6 Servings Active Time: 35 minutes Total Time: 1 hour 35 minutes | Tips and Notes: Make Ahead Tip: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving. Ingredient Note: Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder | Nutrition: Per serving: 84 calories 5 g fat; ( 1 g sat ,4 g mono ); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g g protein; 2 g fiber; 219 mg sodium; 405 mg potassium Nutrition Bonus: Vitamin C ( 60% daily value) Vitamin A ( 35% daily value (Eating Well) | Grilled Tomato Gazpacho | 20 | Total Cost: $ 34.19 Cost Per ingredient: Tomatoes $ 0.08/oz Red Bell peppers $ 0.16/oz English cucumber 4 for 3.00 Red Wine Vinegar $ 0.12/oz Extra virgin olive oil $ 0.20/oz Country bread $ 7.88 parsley $ 0.8/oz Paprika 2.1oz $ 2.48 Morton Salt and Pepper 2 pk $3.38 Extra Virgin olive oil $.23/oz
21: ASIAN PORTION | Prepare your taste buds to tangy spices, slippery noodles, and chewy meats. Prepare your nose for delicious smells. Prepare... for the ASIAN FOODS! | 21
22: Wrapped Rice Paper Rolls (Goi Cuon) | 1/3 pound pork shoulder, untrimmed, cut into two pieces $.33 12 medium-size raw shrimp, unpeeled $4.40 8 (12-inch) round rice papers (plus some extras) $1.67 Lees Lees Marketplace 1 small head red leaf lettuce, leaves separated and washed $.34 Buffys 4 ounces rice vermicelli or rice sticks, boiled 5 minutes, rinsed, and drained (find these in the Asian section of your supermarket) $0.007 Sam's Club 1 cup bean sprouts $13.36 at Walmart 1/2 cup mint leaves $0.42 at Walmart 1/2 cup Vietnamese Bean Dipping Sauce, or Hoison Sauce, or a Chile Sauce $.19 at Walmart Total: $20.71 | Cook the pork in boiling salted water until done but still firm enough for slicing, about 30 minutes. Meanwhile, bring another small pot of water to a boil. Add shrimp and cook until they turn pink, about 3 minutes. Rinse under running water and set aside to drain. When they're cool enough to handle, shell, de-vein, and cut in half lengthwise. Refresh in cold water and set aside. Remove pork from heat and drain. When cool enough to handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a small plate and set aside. Set up a salad roll "station": Line a cutting board with a damp kitchen towel. Fill a large mixing bowl with hot water and place nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used: pork, shrimp, rice vermicelli, bean sprouts, mint and lettuce. Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn to wet completely, about 10 seconds. Lay it on the towel. Repeat with the second sheet and place it alongside the first. This allows you to work with one while the second is setting. Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, then top with two slices of pork. Add 1 tablespoon rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls end up being about 5 inches long and 1 inch wide.) Halve a lettuce leaf lengthwise along its center rib. Roll up in one piece and place on the filling. (Trim if too long.) While pressing down on the ingredients, fold over the filling, then fold in the two sides and roll into a cylinder. If paper feels thick, stop at three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling. To serve, cut rolls into 2 or 4 pieces and place them upright on a plate. Serve sauce on the side. | Tips, Servings, Ingredients, and Preparations: ("Bouchez") Picture: ("What's Cooking America?") | Cook the pork in boiling salted water until done but still firm enough for slicing, about 30 minutes. Meanwhile, bring another small pot of water to a boil. Add shrimp and cook until they turn pink, about 3 minutes. Rinse under running water and set aside to drain. When they're cool enough to handle, shell, de-vein, and cut in half lengthwise. Refresh in cold water and set aside. Remove pork from heat and drain. When cool enough to handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a small plate and set aside. | Set up a salad roll "station": Line a cutting board with a damp kitchen towel. Fill a large mixing bowl with hot water and place nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used: pork, shrimp, rice vermicelli, bean sprouts, mint and lettuce. Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn to wet completely, about 10 seconds. Lay it on the towel. Repeat with the second sheet and place it alongside the first. This allows you to work with one while the second is setting. Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, then top with two slices of pork. Add 1 tablespoon rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls end up being about 5 inches long and 1 inch wide.) Halve a lettuce leaf lengthwise along its center rib. Roll up in one piece and place on the filling. (Trim if too long.) While pressing down on the ingredients, fold over the filling, then fold in the two sides and roll into a cylinder. If paper feels thick, stop at three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling. | To serve, cut rolls into 2 or 4 pieces and place them upright on a plate. Serve sauce on the side. Yield: 6 appetizer servings Per serving (not including rice paper):188 calories, 12 g protein, 17 g carbohydrate, 8.2 g fat, 2.4 g saturated fat, 44 mg cholesterol, 1 g fiber, 319 mg sodium. Calories from fat: 39%. | 22 | ("What's Cooking America?") | ("My Recipes") ("
23: Scallop and Shrimp Dumplings | 6 dumplings, for 12 appetizer servings Active Time: 1 hour Total Time: 1 hour | INGREDIENTS 8 ounces scallops, minced $.48 at A&P 4 ounces raw shrimp, peeled, deveined and minced $1.48 at Pathmark 1/2 cup minced scallions $.16 at Met 1 tablespoon minced fresh ginger $.5 at FRYS 3 cloves garlic, minced $.46 at Safeway 2 tablespoons reduced-sodium soy sauce $.46 at Walmart 2 teaspoons toasted sesame oil $1.04 at Walmart 1/4 teaspoon freshly ground pepper $.14 at Walmart 36 round (gyoza) dumpling wrappers, (see Kitchen Tip) $3.48 at Lees Lees Marketplace 2 tablespoons canola oil, divided $6.66 at Walmart 3/4 cup water, divided Total: $14.86 | PREPARATION 1.Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl. 2.Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings. 3.Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying. 4.Preheat oven to 200F. 5.Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven. 6.Repeat the procedure with another 1/4 cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. | TIPS & NOTES Make Ahead Tip: Prepare filling (Step 1); cover and refrigerate for up to 2 days, or freeze for up to 1 week. Kitchen Tip: The best dumpling wrappers for this recipe are round “gyoza” wrappers. Look for them in Asian markets. Or substitute square wonton wrappers and use a 3- to 3 1/2-inch round cookie cutter to cut each wrapper into a circle (they need not be perfectly round). NUTRITION Per dumpling: 42 calories; 1 g fat ( 0 g sat , 1 g mono ); 7 mg cholesterol; 5 g carbohydrates; 2 g protein; 0 g fiber; 91 mg sodium; 37 mg potassium. Carbohydrate Servings: 1/2 Exchanges: 1/2 starch | Tips and Notes, Ingredients, Preparation, servings, and picture: ("EatingWell") | 23 | Pictures from ("EatingWell") | ("My Recipes") ("
24: GLOSSARY | Pre-heat: V. Heat something beforehand Patties: N. A small flat cake made up of finely chopped food Broil: V. to cook food in intense heat Marinate:V. to soak in a marinade Whisk: V. Using a utensil made for whipping eggs and cream and whipping it in a fast motion. Discard: V. To throw away, to not make use of anymore. Discoloring: N. To soil or stain the color of something Absorbed: Adj. Intensely engaged Scorching: Adj. Extremely hot, to the point of burning | 24
25: INDEX | 25 | Measurements Pg. 4 American Dishes Pg. 5-7 Greek Foods Pg 8-10 Italy Cuisines Pg. 11-13 Indian Foods Pg. 14- 17 Spain Foods Pg. 19-20 Asian Foods Pg. 21-23 Glossary pg.24 Index pg. 25 Food Sciences pg. 26-29 Bibliography Pg. 30-31
26: CAN YOU BEAT THAT HEAT? | When energy is "taken in" ("Prentice Hall Science Explorer; Chemical Interactions" 52) or absorbed it is called an endothermic reaction. In a recipe where broiling eggplants are involved, heat and energy are a major addition to the eggplant. We have to preheat the broiler in order to keep the eggplant at a constant warming. The absorption of heat in the pre-heated broiler will help the eggplant absorb more energy. In the recipe instructions they advise us to poke holes into the eggplant. Wonder why? Well inside these holes of the eggplant, the energy involves "electrons jumping to higher orbitals" (Ceceri). Which means that an endothermic reaction is occurring.We also have to turn the eggplant within the broiler in order to have a nice even heat. As you turn the eggplant to one side it gains more and more endothermic energy. If evenly turned the electrons will power up with more and more energy. Eggplant in a broiler can show you how endothermic energy is accessed. | Endothermic Energy Means that it's energy that is absorbed. | 26 | Exothermic Energy means that energy is released
27: 27 | The melting point of a substance can range over a variety of temperatures. As melting point is the temperature at which a substance changes from a solid to a liquid. This temperature change affects almost all pure substances. When making recipes that include heat and cheese the cheese often melts. Why does cheese melt? It's simple really when you melt cheese you're essentially softening the milk proteins and fats to a varying degree of pliability and usability which allows the cheese to transform into a liquid form. There are different types of cheeses though some which melt more than others. These different types of cheeses have different melting points depending on the levels of salt which hold the moisture and fat together with the protein, others have high levels of whey protein or acid. The types of cheeses range from soft, semi-soft, semi-hard, and hard. Hard cheeses best for broiling, grilling, baking, or frying because they do not lose their shape and often are higher in salt are asiago, edam, manchago, and swiss. Semi-hard cheeses include Monterey jack, regular and smoked Gouda's, Roquefort, and Stilton. Some semi-soft cheeses include Colby, Fontina, Havarti, and Kasseri. Soft cheeses which are best for melting include Boursin, Brie, Camembert, Gorgonzola, Muenster, Neufchatel, and Mascarpone. ("Rosen") Cheese is and can be used throughout cooking so its important that you use the proper cheese for a specific recipe so you don't pick a cheese that will not melt properly or will melt when you don' want it to. | Why Does Cheese Melt? | Rosen , Diana. "All About Cheese." Supermarket Guru. Phil Lempert/Consumer Insight, Inc, April 17 2008. Web. 28 Feb 2012. | States of Matter in a piece of cake! | When making Basmati Rice and Curry Casserole you must consider the states of matter that go into the making. States of matter can have a chemical reaction of melting. In the melting process, a solid reaches it's melting point and changes itself to a liquid. For example, think of an ice cube that you have just taken out of a refrigerator/ The ice cube melts because of the new thermal energy added to make it vibrate ("Prentice Hall Science Explorer: Chemical Interactions 48-49"), raising its temperature. Another Chemical Reaction is from a liquid to a solid by freezing the substance. By freezing you will slow down the particles and cause it to stop moving. For example, when you put water into a freezer it turns into ice. A chemical reaction can be different and effect liquids in different ways. When all of the ingredients are put together and poured into the batter, and is heated (liquid) it becomes a solid. This is because heat from the oven causes the liquid to add thermal energy which, instead, changes it to a solid. States of matter can change almost everything to be a solid, liquid, gas, or plasma.
28: When poultry is cooked it often produces a color change, but few really know what this means. Why does poultry change color? Myglobin, a protein is responsible for the majority of the red color, myglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color, when its mixed with oxygen it becomes an oxymyglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood. What does this color change mean, could it indicate spoilage? Change in color alone does not mean its spoiled. In fact these color changes are normal for fresh product. However with spoiled poultry there can be change in color, often a fading or darkening. In addition to the odor the poultry will have a sticky or tacky touch. If meat has these characteristics it should not be used. | What does the color mean? | . "The Color of Meat and Poultry." USDA Food Saftey Information. USDA, January 28. Web. 28 Feb 2012. | ("USDA Food Safety Information")
29: In cooking several ingredients have a pH. A pH scale is a range from 0 to 14. It expresses the concentration of hydrogen ions in a solution. What does pH mean? A low pH tells you that the concentration of hydrogen ions is high. In contrast, a high pH tells you that the concentration of hydrogen ions is low. Testing a substance to find it's pH can determine how basic or how acidic a substance is. A pH lower than 7 is basic, a pH higher than 7 is a basic. If the pH is 7 it is neutral meaning it's neither an acid nor a base. (Chemical Interactions) In order to incorporate these acids and bases into your cooking you need to know both there pH and their concentration so you don't create an extremely sour dish, or a completely unsatisfying dish. | What does a pH mean in cooking? | A BAD EGG | In Rice-paper wrapped salad rolls, oxidation occurs most definitely almost everywhere. Oxidation happens when "foods are exposed to oxygen in the air." ("Understanding Food Additives"). In the ingredients of my rice-wrapped rolls, they can all oxidate over time. When ingredients and foods oxidate they cause a "loss of nutritional value" and "changes its chemical composition" ("Understanding Food Additives"). This is why food companies and processors tell you to throw away foods that is over dated. When foods oxidate they can change into a new substance or product. It can change my pork shoulder into a different smell, taste, texture, or sight. Another main example, is when you cut an apple open and leave it out then the colors turn brown. When an Apple is exposed to oxygen it turns into a different color and loses its nutritional value. All of my ingredients have oxidation involved when interacting with oxygen. For example, leaf lettuce turns brown. wilts, and goes bad. Shrimp may smell bad and taste different when left outside. Oxidation can happen to almost all types of foods that we eat especially in my rice -paper wrapped salad rolls. | , ed. Prentice Hall Science Explorer; Chemical Interactions. Boston: Pearson; Prentice Hall, 2007. 52. Print.
30: Bibliography | ."Avocado Ice Cream." Eating Well. Meridith Corporation, 2010. Web. 16 Feb 2012.
31: ."Grilled Tomato Gazpacho." Eating Well. Meredith Corporation, 2007. Web. 16 Feb 2012.