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    100 Recipes

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    A quick way to make 'pickled' red onions.I make these to go on gorditas,sandwiches,enchiladas,with grilled meat-the possibilities are endless.Just make these before you start your meal and by the time you are done cooking they're ready.even though it only takes about 10 minutes for it to develop a good flavor,the longer it sits the better it is.You may want to make a double batch-one for tonight and one to store in the fridge for later.The chile is optional ;sometimes I like to make a spicy pickle,but usually I want a simpler cleaner pickle to contrast with rich and spicy food.Sometimes I like to add a tiny pinch of cloves in place of the allspice.

    Recipe #486683

    Even though some would consider gorditas a snack food,these are very rich,especially if served with salsa negra,and make a very satisfying meal.These are good topped with a fried egg,tooThis is a recipe that's best made with friends-someone else can press out the disks while you fry them saving a lot of trouble.It's a little trickier ,but you can still make these if you are cooking alone(I did).The gorditas and salsa negra are Rick Bayless recipes,the additional garnishes my own touch.

    Recipe #486682

    This is a distinctive sauce with a deep sweet-smoky flavor that matches its almost black color.The striking, almost burnt, flavor is achieved by deep frying dried chipotles ,before soaking them in a brown sugar bath, and then simmering the sauce to perfection.The final searing and simmering of the sauce is essential to achieving a deep and well balanced flavor and should not be skipped.This recipe uses chiles moritas-small chipotles that are wrinkled and blackish(the type you usually find pickled in adobo),not the small tan colored chipotles.You absolutely cannot sub canned chipotles in this recipe.This recipe is originally from a Rick Bayless cookbook(that's why its so good!).

    Recipe #486681

    Fried rice,Korean style.It's important to use leftover rice-fresh warm rice is too sticky.This is the perfect use for brown rice as it is drier and has a nutty flavor that goes well in this recipe.Make sure your wok or pan is very hot and don't forget to stir!From Growing Up In A Korean Kitchen.

    Recipe #486599

    This salad is made with a popular Korean green called crown daisy (sukkgat) also known as chrysanthemum leaves .Crown daisy leaves have a hearty texture but a mild flavor and are eaten throughout Asia and parts of the Mediterranean.The leaves have been used in folk medicine as a tonic for the liver,blood,and intestines and to control anemia and high blood pressure.You could substitute any lettuce or greens of your choice in this recipe.I find that 2 teaspoons of Asian fish sauce makes an acceptable substitute for the anchovy if not available.

    Recipe #486598

    A delicious soybean sprout salad to accompany Korean meals.If you've never had soybean sprouts they are less delicate than mung bean sprouts and have a heartier,nuttier flavor that is complemented perfectly by sesame oil.They can be found at many Asian stores,or you can sprout them yourself from whole soybeans.Koch'u jang or koch'u chang is a Korean condiment made from fermented soybeans similar to Japanese miso mixed with hot chiles and can be found in Asian stores in areas with large Korean populations.

    Recipe #486597

    This delicious vegetable kimchee goes well with any Korean meal and is a nice change of pace from cabbage kimchee.The stuffed cucumbers look impressive,and the recipe may be a little time consuming,but the hardest part is really just waiting for the kimchee to be ready.Making kimchee is traditionally a fall chore and the temperature is perfect for fermenting kimchee(it tastes best when it ferments slowly).If you are making kimchee in warm weather it will ferment rapidly and you will need to check twice a day if your house is very hot as it could ferment significately over the course of just a few hours.Please use a clean spoon every time you check it -you don't want to introduce any unwanted bacteria,as lacto-fermenting vegetables is a delicate balance between bacterias and you don't want to overwhelm the good beneficial ones with a strain of something that could make your kimchee go bad!The process is really quite simple though,and if everything is kept clean it's quite safe.

    Recipe #486590

    A sweet tangy carrot salad with the flavors of North Africa.Completely different from the classic carrot raisin salad known in America.Very good,and improves over time.

    Recipe #486383

    A delicious moist bread loaf.Very good with coffee! Originally from Taste of Home magazine.

    Recipe #486382

    A delicious sweet cordial made by infusing tequila with pineapple,brown sugar,and vanilla bean,this can be sipped neat or used in any number of cocktails-the possibilities are endless!After the inital week of infusion the bottle should be stored in the refrigerator if it will not be used within a few monthsThe original recipe recommends serving the leftover pineapple chunks over ice cream.Original recipe from The Practical Encyclopedia of Mexican Cooking.Cook time is for infusion.

    Recipe #486377

    A different agua fresca that's sweet and tart with the cooling zip of fresh peppermint.

    Recipe #486376

    A spicy curry where chiles are used not as a seasoning,but as a main ingredient!

    Recipe #486374

    A classic Punjabi way of cooking mustard greens.From the World of the East Vegetarian Cookbook by Madhur Jaffrey.

    Recipe #486372

    A way of cooking collard greens from the Kashmir region of India.Spicy and strongly flavored by the mustard oil and asafetida .Please make sure to wash the greens very thoroughly as a lot of dirt and grit can be hiding in the creases-not to mention bugs!From World of the East Vegetarian Cooking by Madhur Jaffrey.

    Recipe #486371

    A very popular Indian drink for the hot summer months,Jal Jeera's unique combination of tamarind,cumin,mint,and salt is strangely addictive!The tamarind and cumin are said to be especially useful for cooling the body in hot weather or from a fever.Use the pre peeled packaged tamarind pulp with seeds found in Asian or Latin grocereies.The original recipe is from Saveur issue no.100.

    Recipe #486370

    A traditional refreshing raita that uses coconut milk in place of yogurt!It will be a little thinner than yogurt raita-do not use reduced fat coconut milk and make sure you chill it!If you make homemade coconut milk make it thick and creamy.From the Everything Indian Cookbook by Monica Bhide.Cook time is chill time and yield is approximate.

    Recipe #486369

    These flour free(and gluten free) cookies have a soft,slightly crumbly texture and are scented lightly with orange peel and anise seeds.They are best the first day,though they will keep for several,but expect the texture to change a bit.These cookies are higher in protein and fiber than traditional white flour cookies,so they are more filling which helps you not overindulge!If you need to make these dairy free you can substitute 1/2 cup coconut oil for the butter-preferably the oil should be about the same consistency as butter that has been left to soften at room temperature for 30 minutes.It is best to not make the dough too far ahead of time or it may become too dry.These are also really good rolled in cinnamon sugar.

    Recipe #486368

    A light melon salad marinated with refreshing mint.This makes a nice first course or desert.Original recipe from Frida's Fiesta.Cook time is chill time.

    Recipe #486366

    This couldn't be simpler.The green apple is a nice addition to watermelon that's a little too sweet and on the bland side.This is better if you have a juicer or a high power blender and don't have to use the water.

    Recipe #482351

    Perfect for summer .The sweet watermelon,acidic tomatoes,and the hint of heat is the perfect combination to refresh and cool you down on a hot afternoon.This is my adaption of the a recipe from Raw food,Real World.Cook time is Chill time.

    Recipe #482349

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