International night, a years-long tradition at the group home where I work. The clients take turns choosing the ethnic cookbook I will use (I’ve got at least 14 options, a couple more just arrived) and I choose a menu from that book to cook for them.
Here are some of the favorites we have found in this cookbook. I will give directions the way I make them, not as they are in the books. This may include convenience and price adaptations.
[there are also many lamb recipes, which I don’t make at the home because it is expensive and the store where we have to shop doesn’t carry it. I can make those at home for me.]
Moroccan roast chicken and couscous
Package of chicken thighs or leg quarters to suit your family size;
lay out in baking dish and brush with olive oil. Sprinkle liberally with lemon juice, salt, pepper, ginger and cinnamon. Roast at 400 about an hour. Drizzle with honey and continue roasting until internal temp is 170 and juices run clear.
Meanwhile, heat a cup of chicken broth (salt water for vegans), stir in a cup of plain couscous and let stand 10 minutes. Drizzle with a neutral oil and stir to break up lumps. Stir in a tablespoon of sugar and a teaspoon of cinnamon, 2 Tbsp. of raisins soaked in warm water and drained, a tablespoon of orange blossom water (if you have it and like it). Fry or toast ½ cup of sliced almonds until golden, chop and stir in. Cut up half a stick of butter and stir it in to melt.
Carrots with cumin and garlic
Scrub or peel a pound of carrots and cut into matchsticks Boil in salted water 10 to 15 minutes, then drain. In a large skillet heat 3 Tbsp olive oil with 4 crushed garlic cloves, 1 tsp. ground cumin, some salt and pepper, and gently fry the carrots for a few minutes. Sprinkle with lemon juice and serve warm or cold.
Orange-olive salad
Toss a can of drained mandarin slices, 4 oz. sliced black olive, ½ a red onion finely diced. Make a dressing of 2 Tbsp. lemon juice, 2 Tbsp. olive or argan oil, salt to taste, ½ tsp. ground cumin, ½ tsp. paprika. Toss with the salad and sprinkle with chopped parsley.
Sweet potato salad
1 large onion, chopped
1 lb. orange fleshed sweet potatoes, cut in 1 inch cubes
Fry onion in 3 Tbsp. olive oil until golden, add potatoes and barely cover with water. Add ½ tsp. each ginger, cumin, paprika, and salt. Cook until tender but not falling apart, turning the potatoes over once. Stir in 6 green olives and (optional) peel of ½ preserved lemon. Sprinkle with 1 Tbsp. lemon juice and 2 Tbsp chopped parsley.
Pear and leaf salad
Finely slice ripe pears and toss with spring mix salad greens. Make a dressing of olive oil, lime juice, salt, pepper, and sugar or honey. Dress just before serving.
Cucumbers with yogurt and mint
Peel, seed, and slice or dice 3 cucumbers, sprinkle with salt and let stand 30 minutes. Drain in a colander. Finely shred 1 or 2 Tbsp. fresh mint, or crumble 1 Tbsp. dried mint and stir into ½ cup Greek yogurt, mix with cucumbers. May add garlic powder.
Spinach and beans
Slice 1 large onion and fry in 2 Tbsp. olive oil until brown and caramelized. Add three chopped garlic clove, ½ lb. fresh spinach, and cover until fully wilted. Add salt and pepper and 1 can of black-eyed peas, cook and stir a few more minutes. Sprinkle with 1 Tbsp. lemon juice.
“Bride’s fingers”
Cut 14 sheets of fillo dough in 3 strips each. Grind together 2 cups slivered almonds, 1/2 cup sugar, 1 tsp. cinnamon, and 2 Tbsp. orange blossom water. Brush each fillo strip with melted butter. Place a spoonful of filling near on end and roll, folding the ends in to make a cigar shape. Place on a baking sheet, brush with melted butter, and bake at 300 degrees for 30 minutes. Dust with powdered sugar or roll in honey syrup while hot.
Orange pudding
Bring 4 1/2 cups orange juice to a boil with 1/2 cup sugar. Dissolve 1/3 cup cornstarch in 1 cup water and stir in vigorously. Cook, stirring, for 15 minutes. Let cool, add 2 cans mandarin oranges. Serve topped with whipped cream.
Yogurt cake
Separate 4 large eggs. Beat the yolks with 1/2 cup sugar, 3 Tbsp. flour [may use rice flour for gluten free], 2 cups Greek yogurt, grated zest of a lemon, and the juice of the lemon.
Beat the whites until stiff, fold into the yogurt mixture. Bake in a greased 9 inch pan at 350 degrees for 50 to 60 minutes until puffed and brown.
When this publishes, I will be using my brand new Portugese cookbook for International night. Should be yummy.
What's cooking at your place?