International Festival Recipes

International Festival Recipes

Here are recipes and food ideas for Vansville Elementary School's May 16 potluck and to make and eat at home! I will keep adding recipe sites and ideas as I find them, so please check for updates.

Check out Around the World in 80 Dishes for more great ideas.

Central Asia (India, Kazakhstan, Pakistan, Mongolia, etc.) – Kindergarten A

Homemade Yogurt 

Lamb Kebab

Rice Pilaf with Lamb-Uzbekistan/Afghanistan

Central and South America – 1^st Grade

Horchata *

Agua Fresca * 

Tostilocos *Allergen friendly without peanuts

Torta Sandwich

Chilaquiles

Caribbean - 3^rd Grade

Search Tastes of Haiti on http://smellingandtastinglife.blogspot.com

Africa (West, South and Central) – 4^th Grade

Puff Puff-Nigeria

Chin Chin-Nigeria

Sorrel Drink, also popular in Caribbean countries *

Ginger Punch *

Yassa Chicken-Senegal

Akara-Ghana, Sierra Leone * 

Brochette Beef or Fish on a stick/ Suya –Mali/Nigeria

Marinade for Pepper Chicken or Roast Beef-Sierra Leone

Rice Porridge-Seri-Mali

Black-Eyed Peas also known as Red Red-Ghana (suggest making without fish)

Meatball Stew-Sierra Leone

Northern Americas (Canada, USA, Greenland) – PTA Committee

Corn Pudding

Corn Bread (Skillet style, no sugar added)

Cranberries *

Pecans

Wild Rice *

Poutine French Fries with Gravy and Cheese-Quebec, Canada

Corned Beef-Canada

Barbecue Sauce

Fried Chicken

Cupcakes

Chocolate Chip (Toll House) Cookies
Gumbo
Pralines
Jambalaya
Banana Pudding

Europe and Russia – 5^th Grade

Pretzels-Germany

Crepes-France

Ratatouille-France *

Butter Cookies-France, Denmark

Shortbread-United Kingdom

Salad with Vinaigrette-France *

Sautéed Green Beans- France *

Quiche-France

Spanish Tortilla potato and egg tapas dish-Spain
Homemade Pasta-Italy/USA

Frittata-Italy

Apple Butter Cake-France

Curry Ketchup with Fries/potatoes-Netherlands *
Kofta (ground meat) Kebabs-Greece

Northeast Asia (China, Japan, North and South Korea, etc.) – Kindergarten B

Korean Recipes 
Vegetarian Sushi Salad-Japan/California *
Bibimbap-Korea

Miso Soup-Japan

Middle East and North Africa (Iran, Egypt, Saudi Arabia, etc.) – 2^nd Grade

Hummus*

Tabbouleh Bulgur Wheat Salad-Regional

Baba Ghanoush-Roasted Eggplant dip-Regional *

Bisteeya Chicken in Buttery Pastry-Morocco

Cous Cous

Chicken Brochettes-Morocco

Tagine Lamb Stew with Apricots and Chickpeas-Morocco

Fresh Orange juice-Morocco *

Dates *

Almonds

Baklava-Regional

Southeast Asia and Australia (Vietnam, Thailand, Philippines, etc.) – Pre-K, HS

Pavlova-Australia   Trader Joe's and Whole Foods have pre-made meringues and lemon curd, which make it a great no-cook dessert
Fairy Bread-Australia (a kids' party favorite!)
Chicken Adobo-Philippines
Lumpia-Philippines 
Pancit with Chicken-Philippines

Lamington Bars-Australia
Larb Gai- Ground Chicken in lettuce wraps-Thailand

Spring Rolls Vietnam and Thailand

Summer Rolls *(allergen-friendly without soy sauce or peanut dipping sauce)

Vegetarian Pad Thai-Thailand * (can be allergen-friendly if top 8 allergens are avoided or substituted) 

Green Papaya Salad (Burma and Vietnam) (can be allergen-friendly if top 8 allergens are avoided or substituted)

Pho Beef Noodle Soup-Vietnam

Note: Please list top allergens; include ingredients list of store-bought foods and recipe of home-made foods. For more info: http://www.foodallergy.org/allergens *

Although nearly any food is capable of causing an allergic reaction, only eight foods account for 90 percent of all food-allergic reactions in the United States. These foods are:

·         Peanut

·         Tree nuts

·         Milk and Cheeses 

·         Egg 

·         Wheat 

·         Soy

·         Fish

·         Shellfish

"Galactic" Cookies: Got Milk???

The first time I made "galactologue" cookies, I had no idea that's what they were. My baby was a couple weeks old, and I craved nutty cookies with flax seed. A later version featured oats. About a week after polishing them off, it seemed like I never had enough milk. When I looked at what foods boost and diminish supply, I realized I had been making lactation cookies! My first cookies were gluten-free but chock full of nuts. I wanted to make these for someone and eventually others who can't eat or don't like what was a nut macaroon. Enter coconut, which I love, especially with oats. Most recipes have chocolate, but I leave them out since it can make many babies fussy. Oats don't contain gluten, or enough to bother me. But if you cannot tolerate any gluten, as in a celiac disease diagnosis, purchase certified gluten-free rolled oats. Also, this recipe can be "veganized" by using melted coconut oil and/or full-fat margarine and egg replacer. 

OATMEAL-CRANBERRY LACTATION AKA GALACTIC COOKIES
Makes about 45 cookies the size of ginger snaps

7 ounces (1/2 a large bag, about 2 1/2 cups) sweetened coconut flakes 

1 stick melted butter, cooled
1 cup firmly packed brown sugar
4 tablespoons water
1/3 cup flax seed

1 egg
1 teaspoon vanilla
1 teaspoon ground fennel, if available (at some health food stores)
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon 
Dash orange zest, dried ground orange peel or other orange flavor, if available 
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

3/4 cup Craisins
3 cups rolled oats, which should not be "quick" or instant oats. I have seen steel-cut oats used but don't know if all steel-cut oats can be used

Preheat oven to 325 degrees F. 
Mix the flax seed meal and water in a cereal bowl and let sit for 3-5 minutes.
Using a food processor, pulse the coconut into very small pieces, the size of flax seeds or strawberry seeds is good. A smooth paste consistency is fine. 
Add melted butter, sugar, and brown sugar to food processor and mix well. 
Add egg and mix well.
Add flaxseed mix and vanilla, beat well.
Add spices, baking soda/powder and salt to coconut/butter mix, still using the food processor. Mix well. 
Empty food processor contents into a large bowl. Stir in oats and Craisins. I like to add in a third of the oats and Craisins to the butter mixture, pulsing on and off until some of the Craisins are cut in smaller pieces. I don't think it's necessary but I think it helps with structure and chewiness of the cookie. 
Using a 1-inch diameter scoop, scoop onto silicone or parchment-lined baking sheet. Press down gently on each scooped ball. 
Bake for 15 to 17 minutes, removing from oven after the outer cookies start turning light golden brown, a little shiny and soft in center.
Let set for a couple minutes then remove from tray.

Enjoy!

Baba Ghanoush Variation from Jerusalem Cookbook

I have yet to see identical recipes for hummus and baba ghanoush. This recipe takes a sharp deviation with no tahini added. Drizzle a little on top, if you want, before serving.  Also, broiling the eggplant is definitely the tamer preparation.  If you routinely burn things, this is the perfect recipe for you!

Prep Time: 30 minutes 

Total time: Up to 2 hours 

Yield: About 3 cups

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Ingredients

• 4 large eggplants
• 2 cloves garlic, crushed
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 5 tablespoons olive oil
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped mint
• Seeds of 1/2 large pomegranate
• Salt and freshly ground black pepper to taste

Cooking directions

1. If you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place the eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the eggplants with a knife in a few places, about 3/4 inch deep and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.
2. Remove the eggplants from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour, preferably longer, to get rid of as much water as possible.
3. Place the eggplant pulp in a medium bowl and add the garlic, lemon zest and juice, olive oil, 1/2 tsp salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour. When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds, and garnish with the remaining herbs.

New Comfort Foods

Baked Purple Mash

Prep: 20 min
Cook: 40 min
Yield: 4 to 6 servings

Ingredients
3 tablespoons butter, divided
3 pounds purple new potatoes, halved
3 cloves garlic, smashed
Salt and freshly ground black pepper
3/4 cup heavy cream, warmed
1 cup plus 2 tablespoons shredded pepper jack cheese
1/2 cup shredded Parmesan, divided
1/4 cup panko breadcrumbs

Directions
Preheat the oven to 375 degrees F.
Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm.
Read more here

Quinoa-Bulgur Wheat Stuffing

My first attempts at quinoa resulted in our oldest calling it "the wrong cous cous". As in what not to make. The following recipe was a win when I combined red, black and white quinoa it with bulgur wheat and the savory flavors of stuffing. Read the recipe all the way through before beginning; I combined some steps to make this come together faster.

Serves 6
2 1/2 cups vegetable or chicken stock
1 cup tri-color quinoa (not just the white quinoa)
1/3 cup bulgur wheat (or increase the quinoa by 1/3 cup)
2 ounces (1/2 stick) unsalted butter or nonhydrogenated margarine
1/2 onion, or 1 small onion or 3 shallots, chopped
3 stalks celery, diced
2 medium carrots or 1 cup baby carrots, diced (diced butternut squash is a tasty substitute)
1/2 tablespoon fresh thyme or a couple pinches dried thyme
1 teaspoon minced fresh sage or a pinch of dried sage, if desired
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 scallion (spring onion), green and white parts, chopped
Salt, to taste

Preheat the oven to 350°F and melt butter in 13x9-inch "lasagne" glass or stoneware dish in oven until oven is ready, about 10 minutes. Meanwhile, bring stock to a boil over high heat. After oven is preheated, stir in the onion, carrot and celery with butter and bake vegetables with a dash of salt until quinoa and bulghur wheat mixture is ready, about 10-15 minutes.

On the stovetop (while vegetables are cooking in oven), stir the quinoa and bulghur wheat into the stock and bring back to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the quinoa mixture has absorbed most of the liquid.

Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the thyme/sage, a dash of salt if needed and pepper, then mix thoroughly. Transfer the quinoa mixture to glass dish and bake for 30 minutes, until tender and fluffy.

Garnish with parsley and scallions before serving.
Read the recipe that insired this here

Sweet and Sour Purple Cabbage

Purple cabbage with apples was one of my favorite ways to eat cabbage as a kid. A great side dish for rich meats or gratin potatoes.

Ingredients

Flavor Base:
4 cups apple cider
1/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
4 whole black peppercorns

Braise:
1/2 cup thinly sliced Vidalia onions or red onions
1 head red cabbage, thinly sliced
2 apples, cored and thinly sliced

For the flavor base: Ushing a large pan with straight sides or a stockpot, add the cider, sugar, vinegar, red pepper flakes and peppercorns. Turn the heat to medium high and stir to dissolve the sugar.
For the braise: Stir in the onions and cabbage. Heat until the liquid begins to boil. Turn down the heat and allow the mixture to simmer, stirring occasionally, until the cabbage is tender, 30 to 40 minutes. Serve warm or chilled.
Read a variation from Sunny Annderson

"Try me anyway" Vegan Gluten-Free Cornmeal Pancakes (Adapted from a recipe from the NY Times, found here)
Makes 5 - 6 medium pancakes (can be easily doubled)
Non-stick cooking spray
3/4 cup cornmeal
3/4 cup boiling water
1/2 tsp. salt
1/4 cup non-dairy milk of your choosing
1 tbsp. olive oil
3 tbsp. granulated sugar
1 tsp. vanilla
1/8 tsp. ground cinnamon
Toppings:  maple syrup, honey, jam, almond butter, cinnamon-sugar

Combine the cornmeal and salt, and then add the boiling water.  Let it sit for about 8 minutes to soften the cornmeal.  Slowly add the hemp milk bit by bit, stirring to mix well.  Add the rest of the ingredients and stir well.

Spray a nonstick frying pan with cooking spray and heat over medium heat.  When it is fully preheated (when a drop of water sizzles on it), spoon about 1/6th - 1/4th cup of batter per pancake onto the griddle.  Cook for about 4 minutes (until small bubbles start to appear or the bottom becomes nicely browned) and flip, cooking for another 4 - 5 minutes, until they are done all the way through. Serve with your favorite toppings 
Note: These would make a great accompaniment as hoe cakes for the sloppy Joe recipe I posted last week!

I'm not Muslim, but I play one in the kitchen

I often cook for Muslims, which means no pork,including gelatin, and no alcohol.

Here are some tips:
Flavoring
Essence from the cake supply store
Alcohol-free vanilla extract from Trader Joe's
Use zest instead of citrus extract

Syrups instead of liqueurs
Torani brand
Elderflower syrup from IKEA instead of St. German
Germain

Gelatin workarounds
Kosher marshmallows
Kosher gelatin
Kosher gummy bears and cola bottles
Marshmallow fluff-made with egg whites

Red wine vinegar
Pinot noir made the best vinegar to date

Smoked salt and smoked paprika instead of bacon PLUS duck fat. Coconut oil can be used for a vegan substitute if Zubiheh/Halal duck fat isn't available.

Turkey pepperoni-plenty of it now in the grocery store.
Hankering for Halal corned beef and pastrami? Buy Halal brisket, pickling spices, smoked salt and sodium nitrate and make it yourself.

Scentsation

Perfume Recommendations
Mmm, you smell so good!
I get that a lot. Sometimes it's because I've been cooking or baking, but most of the time it’s based on a perfume spray, essential oil, lotion or other product I’m wearing. As someone who loves to cook, perfumes and their compositions fascinate me and I dabble in making perfumes, hair products, bath salts and other potions.

I like many designer perfumes, but that is not all I wear. I sometimes wear singular oils or blends from From Nature with Love (www.FromNaturewithLove.com), a natural products website. I have several dozen perfumes yet am extremely picky about them "Designer" perfumes are from www.Fragrancenet.com, beautyencounter.com and www.Scentiments.com
Notice how I didn't mention department stores! The only department store purchases are for newer Estée Lauder (Modern Muse), Chanel (Chance Eau Tendre) or Lancôme perfumes with which I can snag a gift with purchase. My main current perfume wardrobe: Crystal Noir by Versace, Fancy Nights by Jessica Simpson (smells like Shalimar and SO cheap), Amor Amor by Cacharel, Champagne/Yvresse by Yves St. Laurent, L'Instant de Guerlain, Pamplelune by Guerlain, Flower by Kenzo. My favorite night fragrances: Midnight Rain by La Prairie and Fracas by Robert Puiget. The best office fragrances: Elie Saab Le Parfum and Honeymania by Body Shop

How do I find out about perfumes/scents and research new releases? I look at magazines for samples and launches, then sniff in person at Sephora, duty-free shops or at a department store. I spend a considerable amount of time on Fragrantica.com. People are pretty picky there so if the consensus is it's a good perfume, I will buy it. Many new favorites like Crystal Noir, Tokyo, Elie Saab and Fancy Nights came from their good reviews. The reviews also convinced me to try Narcisco Rodriguez for Her, an excellent warm floral perfume.

Perfume oil favorites: Rosewood, Osmanthus, Neroli, Orange Blossom, Lettuce, Dirt, Leather, African Musk, Arabian Musk, Ocean Rain, Vanille Bourbon Henri Bendel Type, Chocolate, Peach Orchard, Mandarin, Bergamot, Tuberose, Blackcurrant, Violet, Jasmine, Gardenia

Essential Oil Favorites: Bergamot, Cardamom, Black Pepper, Organic Orange, Organic Lavender, Lime, Clary Sage, Gujuru Balsam, Vetiver, Nutmeg, Patchouli (mixed with other oils)

Floral & Fruity favorites
 Amor Amor by Cacharel is an all-time favorite for almost 10 years. It is very flirty and fun, like a tropical cocktail.

DKNY Golden Delicious (Eau de Parfum) smells like sparkling apple and florals. It smells nice in the air and draws compliments. The lotion is even better.

Indian Night Jasmine by Body Shop-I buy the perfume oil

 Pampelune by Guerlain is a bracing yet refined grapefruit perfume

CK IN2U is a sporty grapefruit and musk scent. The lotion smells divine, but the perfume comes in a distant second, although is a good spritz in the summer

 Juba by the Body Shop—Calyx, by Prescriptives or Clinique is extremely close to this discontinued “juicy fruit” favorite

Heavy & Sweet Favorites
Yvresse by Yves St. Laurent smells like you’ve bathed in champagne and honey, so of course I love it! I have used this perfume for almost twenty years!

Midnight Rain by La Prairie is a sexy fruity patchouli scent done very well. It is not for the wallflower!

Ricci Ricci by Nina Ricci smells sharp and fruity with a little patchouli at the end, kind of like Euphoria but I like this one better.

 Ylang Vanille by Guerlain smells like exotic vanilla and flowers in the sunshine. Very sweet and powdery, so only use a little.

 Lady Million by Paco Rabanne smells like honey and new money.

Powdery Powerhouses
Jean-Paul Gaultier Classique is a strong aromatic perfume that lasts all day!

Crystal Noir by Versace always draws compliments. The tropical coconut and ginger waft in all day long with woodsy notes. Excellent in cool weather.

Flower le Parfum by Kenzo Intense and more woodsy than the EDP counterpart

Flower by Kenzo (Eau de Parfum) Violet and rose with musk and wood make for a powdery floral with a Turkish delight heart

Florals-modern and classic
Very Irrésistible by Givenchy A modern quietly sensual wafting rose scent

L’Instant de Guerlain An expensive-smelling jasmine and honey scent

J’adore by Dior is great for jasmine lovers with money to spare

Fou d’Elle by Ted Lapidus A snuggly vanilla floral with green notes.

Fracas by Robert Puiget is a classic jasmine tuberose blend for a lingering vintage scent

 STELLA BY Stella McCartney combines rose and amber for a rounded floral effect. It used to be light but long-lasting, but I heard the staying power was compromised after a recent reformulation.

Passion by Annick Goutal is a heady, long-lasting jasmin-centered perfume. Get the Eau de Parfum if you can.

Good fragrances for Winter or Night—intense but lightweight
Fancy Nights by Jessica Simpson smells pretty close to Shalimar—a vintage vanilla patchouli, but softer and lighter.

Amor Amor Forbidden Kiss by Cacharel smells like plums and coffee. I like it on other people more than on me.

For the Gents
Thunderstorm by Demeter smells like BASS. Heavy vetiver, a huge thundercloud

Activist by the Body Shop smells like hay, citrus, tobacco and leather, a new classic scent

Tokyo by Kenzo is zippy, warm, woodsy and fresh

Visit by Azzaro is rumored on Fragrantica to be close to Tokyo but at half the cost. I ordered it and hope it’s true!

Good for the Office-floral, light and long-lasting
Laundromat by Demeter It doesn’t last forever but is a clean light scent

  Elie Saab Le Parfum is a beautiful floral that smells like sophisticated blossoms. It smells even more expensive than it is. Still pretty expensive, though!

 
Chanel Chance Eau Tendre has a cool floral structure with a hint of quince. It lasts all day and draws lots of compliments. But duty-free if you can.

Honeymania by Body Shop smells like wildflowers wafting in a sunny field.

Modern Muse by Estée Lauder is a sparkling floral with a hint of patchouli. It doesn’t last very long on me, but I absolutely love it.

Perfumes I want to try:
Liberté by Cacharel combines orange and patchouli, which sounds intriguing

 Darling by Kylie Minogue--Some say it smells like the iconic Deci-Delà from the 1990’s. I’ve ordered it (less than $20) and can’t wait to try it!

Sloppy Janes Recipe

Here is my Sloppy Joes recipe. I actually call them Sloppy Janes; they are a vegetarian and vegetable-laden counterpoint to Joe! Kids love them and they are slow cooker friendly!

VEGETARIAN SLOPPY JOES AKA SLOPPY JANES

• 1 Tbsp Molasses
• 1-3/4 cups Water (hot)
• 1 Tbsp Olive Oil
• 2 Garlic cloves, minced
• 2 Onions medium-sized, chopped
• 1/2 pound Carrots, chopped
• 3 stalks Celery, chopped
• 1 Green Bell Pepper medium-sized, cored, seeded and chopped
• 1 can Diced Tomatoes (28 oz)
• 1 can Tomato Paste (6 oz can)
• 1 tsp Oregano
• 1 tsp Allspice 
• 1/4 cup Ketchup
• 1/4 tsp Cayenne Pepper
• 1 tsp Worcestershire Sauce, Braggs Amino Acids or Soy Sauce 
• 2 cups TVP® (Textured Vegetable Protein) you can also use meat or cooked lentils

Directions

In a medium bowl combine the hot water with the 2 cups TVP. Set aside while preparing the chopped onion, celery, carrots and green pepper.

Heat a nonstick skillet, add the olive oil and quickly saute the chopped onion, green pepper, carrots, celery and minced garlic. Cook until onion is slightly translucent and green pepper has softened slightly. Add the TVP.

Mix the tomato paste with the can of tomatoes and seasonings and stir into the skillet. Bring to a boil, taste and add salt if desired. Sauce should be thick, but spreadable; add a little more water if needed.

Spoon sauce on bottom half of split roll, hot dog bun or a cornbread pancake. Pile on lettuce and cheese (if desired) and top with other half of bread.