The Unique Flavors Of African Cuisine

1 Comment | Written on February 26, 2010 at 5:00 am , by Kristina Vanni

This week, Better Recipes encouraged all of us to add excitement to our usual dinner line-up with bold-flavored ethnic fare.  From the sun-drenched flavors of the Mediterranean to simple sweet and sour Asian pairings.  Why not try something new this weekend and expand your palate with the unique flavors of Africa! The soup is colorful, spicy and a sprinkle of chopped peanuts adds a salty crunch.  Best part is, this soup reheats well and gets better and better as the flavors marry over time!





SPICY AFRICAN SWEET POTATO SOUP


1 Tablespoon canola oil

2 cups peeled and cubed fresh sweet potato

1 cup chopped onion

1 clove garlic, minced

1-1/4 teaspoon cumin seeds

32 ounce carton chicken broth

1/3 cup long grain white rice

3/4 teaspoon dried thyme

1/2 teaspoon dried majoram

6 ounces fully cooked spicy sausage links, cubed  (like andouille or other spicy sausages)

1 cup chunky salsa, hot or medium

15.5 ounce can garbanzo beans, drained and rinsed

1 cup cubed zucchini

1/3 cup creamy peanut butter

1/2 cup dry roasted peanuts, for sprinkling on top of soup


1)  Heat oil in a Dutch oven over medium-high heat.  Stir in sweet potato, onion, garlic, and cumin seeds.  Saute for 4-5 minutes, stirring until seeds are toasted and vegetables are slightly softened.  Stir in broth, rice, thyme, and majoram.  Bring to a boil; reduce heat.  Cover and simmer until rice is cooked, about 10-15 minutes.

2)  Stir in the sausage, salsa, and beans.  Cook over medium heat, uncovered, for 5-8 minutes or until potatoes are tender.  Add zucchini and peanut butter.  Heat and stir until soup has thickened and is very hot, about 2-3 minutes.  To serve, ladle soup into serving bowls and sprinkle the top of each with peanuts.   Serves 6.


Intrigued by the flavors of Africa?  Check out other intriguing and flavorful dishes by the Better Recipes community!


African Coconut Curry Braised Beef by tyxe

West African Crab Soup by jedgarhooverjr


North African Stuffed Chicken Thighs by film_score


Have a great weekend, everybody!  See you Monday!

Low-Fat, Low-Cost, Big Taste Hummus

3 Comments | Written on February 25, 2010 at 5:00 am , by Kristina Vanni

Hummus is a not only a nutritious nosh, but it is also budget friendly protein packed snack.  No need to spend a bundle on a pre-made carton in the deli section, when you can make it yourself with a can of chickpeas and a quick whirl in the food processor.

A drizzle of olive oil, a sprinkle of paprika and a single olive for garnish can give this easy recipe restaurant-style presentation!

LOW-FAT, LOW-COST, BIG TASTE HUMMUS (click here to view and print recipe)

3 cloves garlic, peeled and quartered

1/4 cup plain low-fat yogurt

1 Tablespoon fresh lemon juice

2 teaspoons olive oil

1/4 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (19 ounces) chickpeas (garbanzo beans), drained

Pita chips, for serving

Place garlic cloves in food processor and pulse until minced.  Add all remaining ingredients and process until smooth.  Serve at room temperature. Makes 2 cups.  Serve with pita chips that you bake yourself from quartered slices of pita bread, brushed with olive oil, and baked at 400 degrees until golden.  Much less expensive than the pita chips in the bag!

Chicago Style Deep Dish Pizza

No Comments | Written on February 24, 2010 at 5:00 am , by Kristina Vanni

There have been great debates over who makes the greatest pizza.  Some say the New York thin crust version is the best, while others claim the deep dish Chicago style just can’t be beat.

Being born and raised in the Chicago area, my mind was made up early on.  There is nothing like a thick wedge of Gino’s East deep-dish pizza!  The legendary restaurant draws crowds of locals and tourists alike – with the most dedicated fans waiting in line out in the cold for a bite of this celebrated pizza.

Once inside, the walls are covered from floor to ceiling with the names and notes from past visitors.  These graffiti walls are such a famous part of the Gino’s East experience that when they once moved locations, the walls were carefully removed and re-built into the new restaurant.  On my recent visit, I left a signature for all of the Better Recipes readers!

Even if you are far from the Windy City, you can still enjoy the deep-dish experience at home with this recipe.  The process takes some time, but it is worth every bite.  Give it a try!

Chicago Deep-Dish Pizza

Dough:

1 cup warm (105-115 degrees) water

1 envelope (2 ½ teaspoons) active dry yeast

2 teaspoons sugar

3 cups unbleached all-purpose flour

2 teaspoons salt

¼ cup corn oil

2 teaspoons olive oil

Topping:

1-pound sweet Italian bulk sausage, casing removed

2 cans (28 ounces each) Italian-style plum tomatoes, drained

2 cloves garlic, finely minced

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

Salt and freshly ground black pepper to taste

¾ pound mozzarella cheese, cut into 1/8-inch slices

3 Tablespoons freshly grated Parmesan cheese

1.  To make the dough:  Pour water into a large mixing bowl.  Sprinkle yeast over water.  Add sugar and stir to dissolve.  Let stand for 10 minutes.

2.  Add flour and salt; stir to combine.  Add corn oil and mix until a dough is formed.  Knead by hand or in a heavy-duty mixer with a dough hook at least 6 to 7 minutes, until completely smooth and satiny.  (The dough can also be made in the food processor, but use cool water.)

3.  Lightly dust a large bowl with flour.  Place dough in the bowl, dust the top with a little flour, and cover with plastic wrap and then aluminum foil.  Let stand on the kitchen counter for 20 minutes.  Refrigerate overnight.

4.  The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with the 2 teaspoons of olive oil.  Place the dough in the center of the pan.  Using your palms, stretch and push the dough toward the edge of the pan (as the dough warms up, it will be easier to stretch).  Pull the dough up the sides of the pan, pressing it against the sides with your fingers (only about ¼ inch of the pan sides should be showing) until it is quite thin.  Cover and set aside.  (The dough can be made to this point and held, covered, about 1 hour until the topping is ready.)

5.  To make the topping:  Cook sausage in a sauté pan over medium heat, breaking it up and pressing it with the back of a wooden spoon to form large, thick chunks, until just cooked through, about 4 minutes.  Drain excess grease from pan.  Set sausage aside.

6.  Place tomatoes in a mixing bowl.  Crush completely with your hands and drain.  Crush again, then drain again.  (You should have about 2 cups.)  Add garlic, oregano, basil, salt and pepper; stir.  Set aside.

7.  Arrange mozzarella slices, overlapping them slightly, over the crust.  Spread tomato mixture evenly over cheese.  Sprinkle with Parmesan cheese and arrange sausage evenly over tomatoes.

8.  Bake on the bottom rack of a preheated 450-degree oven until the crust is golden and pulls away from the sides of the pan, about 18 to 20 minutes.  Let stand for 10 minutes before serving.

Makes 8 servings

Better Recipes “Rewards Kitchens”

No Comments | Written on February 23, 2010 at 5:00 am , by Kristina Vanni

Another one of the fabulous features here on Better Recipes is our “Recipe Rewards” program.  By participating on the site you can earn “Kitchen Bucks.”  These “bucks” can be redeemed in the “Kitchen Store” where you can spend your virtual dollars to create a fantasy dream kitchen!  You can also create an adorable avatar of yourself complete with your choice of clothing, hair and accessories.

You can also participate in one of our many “Clubs” and earn rewards together.  Browse the clubs already active on the site, or start your own!

Get started today!

http://rewards.betterrecipes.com/

George Washington’s Birthday Cake

No Comments | Written on February 22, 2010 at 5:00 am , by Kristina Vanni

Although we celebrated President’s Day last week, today would have been the 278^th birthday of our first president, George Washington.  We know “The Father of Our Country” was a great leader, but did you know he knew how to party?

The President and First Lady’s dinners were frequent, large, and elaborate with Washington’s birthday one of the biggest social events of the season.  Accounts of dinner parties at the Washington’s were left by a few of their many visitors:

“The meal was was bountiful.  Besides with leg of pork on the platter at the head of the table where Martha sat, and the roast goose in front of Lear at the foot, there were two kinds of beef as well as mutton chops.  With the dessert of tarts and cheese, large wine glasses were brought for the port and Madeira.”

Gingerbread is one of our oldest known recipes.  The Romans were making it 2,000 years ago.  This is Martha Washington’s old recipe and it is quite rich and cake-like.  The recipe calls for brandy but fruit juices or coffee can be substituted.  It really needs no icing or sauce, but it can be served with a vanilla sauce, or even a hot rum sauce.  Here, I just gave it a light dusting of powdered sugar and garnished with an orange slice.

Martha Washington’s Spiced “Gyngerbrede”

2 3/4 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mace

1 teaspoon ground nutmeg

1/2 cup shortening

2 Tablespoons grated orange peel

1/2 cup packed brown sugar

3 eggs

1/4 cup strained orange juice

1/4 cup brandy

1 cup molasses

Sift the first 7 ingredients together and set aside.  Cream shortening, orange peel, and brown sugar until thoroughly blended.  Add eggs, one at a time, beating until light and fluffy after each addition.  Heat orange juice and brandy until warm; add to molasses and mix well.  Alternately add dry ingredients and molasses mixture to creamed mixture, beginning and ending with dry ingredients.  Beat only until blended after each addition.  Turn batter into a greased 9 x 9 x 2-inch baking pan.  Bake at 350 degrees, 30 minutes, or until a cake tester inserted in center comes out clean.  Cool in pan on cooling rack.

Fish Fry Friday

No Comments | Written on February 19, 2010 at 5:00 am , by Kristina Vanni

Looking for a new way to enjoy a Friday Night Fish Fry?  Why not take a cue from our friends across the pond and serve your meal in a newspaper cone and with a splash of malt vinegar!  It will taste like a trip to London without the jet lag.  Jolly good!

FISH ‘N CHIPS

Oil for frying fish

2 cups all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups beer

2-1/2 – 3 pounds cod, cut into individual pieces about 3-by-5 inches

Hot, prepared French fries, either homemade or frozen

Malt vinegar for serving

1.  Heat about 2 inches of cooking oil in a skillet or pan, or electric skillet to 375 degrees.

2.  In a mixing bowl, stir together the flour, paprika, salt, and pepper.  Gradually stir in the beer and stir until smooth.  Dip fish pieces into the batter, drain briefly, then put into the hot fat, cooking only what will fit into the pan, not touching each other.  Cook for about 4 minutes, turning once, after each side is golden brown and crispy.  Remove with a slotted spoon and keep warm in the oven until all are cooked.

3.  Serve prepared fish with hot French fries and sprinkle with malt vinegar.  It’s fun to serve the British way, placed in a cone of newspaper.  Serves 4-6.

Year of the Tiger

1 Comment | Written on February 18, 2010 at 5:00 am , by Kristina Vanni

Happy Chinese New Year!  2010 is the year of the Tiger and the Mandarin Oriental Hotel in New York City is offering a delicious way to celebrate. From February 14-23, they are hosting a Chinese New Year “Tea of Togetherness.”  It is not only an indulgent experience, but a delicious way to learn about the Chinese culture.  Every aspect of the meal was carefully crafted to bring health, happiness and good fortune in the coming year.

This afternoon tea offers a selection of “tastes” of Dim Sum and Chinese Tea Cakes inspired by the symbols of Chinese New Year and is paired with a selection of white, spice or dark tea.

Ginger Scones with Devon Cream and Home-Made Marmalade

The tradition of serving scones was heightened with the addition of ginger and a serving of Mandarin orange marmalade

Prawn Dumpling, Chinese Cabbage in a Lemongrass-Ginger Broth:

Symbolizes happiness and good fortune.  Stuffed packages symbolize great wealth.

Shiitake Mushroom Wonton, Scallion-Soy Dipping Sauce:

Symbolizes longevity, sizing opportunities and cleverness

Chinese Turnip Cake, Caramelized Pumpkin, Chinese Chive:

Symbolizes eternity, long life, prosperity, abundance, enchantment and good omens

Chilled Lobster and Banana Tea Sandwich, Crispy Wonton:

Symbolizes a wish for education, brilliance at work and school, and an increase in prosperity

Chinese Tea Cakes

Coconut, ginger and sesame seeds were just a few of the subtle

Chinese influences to these decadent, sweet treats

2010 Winter Olympics

4 Comments | Written on February 17, 2010 at 5:00 am , by Kristina Vanni

The 2010 Winter Olympics are here!  Athletes from across the world have gathered in Vancouver, British Columbia to compete.  We are learning more about our neighbors to the north, but what about Canadian cuisine?  Check out this video and recipe to learn about a local favorite -- Nanaimo Bars!

Canadian Nanaimo Bars

CANADIAN NANAIMO BARS

CRUST MIXTURE:

1/2 cup unsalted butter

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 egg

1/4 teaspoon salt

1 teaspoon vanilla

1-1/2 cups graham cracker crumbs

3/4 cup sweetened flaked coconut

1/2 cup chopped pecans

CREAM FILLING:

1/2 cup unsalted butter, room temperature

3 ounces cream cheese, room temperature

2 Tablespoons instant vanilla pudding mix

1 cup confectioner’s sugar

2 Tablespoons milk

CHOCOLATE GLAZE:

4 ounces (4 squares) semisweet chocolate

1 Tablespoon unsalted butter

1.  Line a 9-inch square pan with release foil; set aside.  (or you can grease the pan, but I found the release foil to work great!)

2.  First make the crust mixture:  In a heavy saucepan combine the butter, sugar, cocoa powder, egg, and salt.  Cook over low heat, stirring constantly until the butter is completely melted and mixture is well combined.  Stir in vanilla.  Add the graham cracker crumbs, coconut and pecans and mix well.  The mixture will be very stiff.  Spoon into the prepared pan and spread or pat evenly; set aside.

3.  For the cream filling, place butter, cream cheese, and pudding mix in bowl of electric mixer.  Mix until light and fluffy.  Beat in the confectioner’s sugar and milk until combined.  Spread evenly over prepared crust.  Cover with plastic wrap and refrigerate at least one hour or until the filling is firm.

4.  For the glaze, place the chocolate and butter in the top of a double boiler over simmering water.  Stir until melted, then spread carefully and quickly over cream filling.  Be careful because it will harden rather fast.  Refrigerate again until glaze is firm, then cut into squares.  Keep the bars refrigerated or they can be frozen for 3 months.  These bars are amazing!!

Easy Mardi Gras King Cake

No Comments | Written on February 16, 2010 at 5:00 am , by Kristina Vanni

Happy Mardi Gras!  This “Fat Tuesday” you can celebrate the last day before Lent with an easier version of the classic favorite.  A traditional King Cake can be time-consuming and labor intensive.  Here, I used a box of hot roll mix to simplify the recipe.

A King Cake is typically decorated with purple (symbolizing Justice), green (symbolizing Faith) and gold (symbolizing Power).  Along with some beads and coins, this colorful treat can be the centerpiece of any Mardi Gras celebration!

EASY MARDI GRAS KING CAKE

Cake and Filling:

1 box (16 ounces) hot roll mix

1/3 cup unsalted butter, room temperature

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1/2 cup chopped pecans

Icing:

3 cups confectioner’s sugar

3 Tablespoons lemon juice

1-1/2 Tablespoons water

Purple, green, and yellow food coloring

Granulated sugar;  or flaky-style colored sprinkles of the same colors

1.  Prepare the hot roll mix dough according to package directions.  Instead of forming into rolls, roll the dough on a floured surface to a rectangle 24″ long by 12″ wide.  Spread the butter evenly over the surface, leaving a 1-inch edge.  Stir together the cinnamon and sugar and sprinkle evenly over the butter.  Scatter on pecans.  Beginning at one long 24″ end, roll the dough into a long cigar shape toward the center, but stop rolling once you reach the halfway point; then roll the other end of the dough in the same manner until it reaches the other in the middle. Bring the ends together to form an oval shape and pinch the edges to seal.  Carefully transfer, seam side down,  to a large baking sheet lined with parchment paper.  Don’t worry if it shifts a little; just reform into an oval shape.  Cover with a tea towel or paper towels and let rise for about 30 minutes or until it gets puffy.

2.  Heat oven to 375 degrees.  Bake for about 25 minutes or until dough is cooked through and golden brown.  Let cool completely before icing.

3.  For icing:  Stir together the confectioner’s sugar, lemon juice, and water until smooth.  Divide into 3 parts.  Add purple food coloring to one, green to another, and yellow to the last.  Stir well to blend in coloring.  Frost the pastry in sections, alternating colors.  (see photo)

4.  If you cannot find sprinkles of the same colors as the icing, just take about a 1/4 cup of granulated sugar per each of 3 jars or small plastic containers.  Add the same food coloring to the 3 containers as you did for the icing and shake to blend the color.  Sprinkle the purple sugar over the purple icing, and repeat for remaining colors.  You can skip this step if desired, and just have the frosting.  It just makes a fun added touch to add the colored sugar or sprinkles.

*Note:  It is tradition to hide a small plastic baby inside the cake.  Whoever gets the slice with the baby is supposed to host the party the following year.  But remember – DO NO BAKE the cake with the baby inside!  This will leave you with a melty mess!  I like to slip the toy in a crack underneath the cake once it is out of the oven and cool.  Just make sure to tell your guests to inspect their slice before eating.  Another option is to hide a pecan inside the cake and then simply place the toy outside the cake for everyone to see and enjoy!

Looking for more recipes to celebrate Mardi Gras?  Check out these great contributions from our Better Recipes community:

Shrimp Lafayette and Mardi Gras Rice

Mardi Gras Grilled Veggies

Cooking For Cash

No Comments | Written on February 15, 2010 at 5:00 am , by Kristina Vanni

Do you love to cook and are looking to turn your passion into a profit?  Here on Better Recipes we have a monthly recipe contest worth $500!

Every month, Better Recipes comes up with a new theme and asks the readers to submit their best original recipe.  This month we are looking for “Your Most Romantic Dinners.” Think about how you win over your sweetheart in the kitchen.  Maybe it is the extra special dish you made for Valentine’s Day or a dinner that is the go-to favorite of your special someone.

To learn more about the February recipe contest, click here!

When entering a recipe contest, here are a few simple ideas to help you come up with the next winning recipe.

1)  Read and Follow the Official Rules: This is the number one, most important piece of advice I can give you when entering a recipe contest!  Make sure you follow those rules to a “T” because so many wonderful recipes can be eliminated early simply for not following the rules.  Also, I like to carefully study the judging criteria.  That way you can create a recipe that is exactly what the judges are looking for.  This month the recipe will be judged 40% on taste, 30% creative appeal and 30% ease of preparation.  Something simple and delicious with a creative twist will certainly grab their attention!  Click here to read the official rules for the February contest.

2)  Follow Proper Recipe Writing Guidelines: It is important to communicate your recipe properly.  Make sure you list exact amounts for the ingredients.  For example, you would write “1 cup flour,” not “a handful of flour.”  Also, be sure to list your ingredients in order of use during the preparation of your recipe.

3)  Get Creative!: When entering a recipe contest, you can’t simply upload a favorite recipe that your grandma used to make.   She might have found it in an old cookbook and you didn’t know it.  Recipes must be original to enter in a contest.  I think it is best to take one of your favorite recipes or a personal specialty and put your own unique twist on it.  Sometimes a spin on a classic recipe will capture the judge’s attention.

Looking for some inspiration?

Check out the winner from our December contest – Candy Cane Cannoli

Notice how the winning recipe is a take on the classic favorite, cannoli.  The recipe is simple, yet delicious!  I love how the winning recipe used peppermint candies instead of nuts to make it festive and flavorful.  Plus, she uploaded a photo so we can all see the wonderful presentation for this winning recipe!

So get those creative juices flowing and enter today!  But hurry – the contest ends on February 28th.  You never know when you might be the next lucky winner of $500!