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Other Cuisines

  • Mexican Skillet Casserole

    Mexican Skillet Casserole

    Ingredients 2 teaspoons canola oil 1 3/4 cups chopped onion 4 garlic cloves, minced 1 pound ground round 2 tablespoons chili powder 1 teaspoon ground cumin 3/4 teaspoon kosher salt 1 3/4 cups hot cooked long-grain white rice 1 (14.5-ounce) can petite-cut diced tomatoes with jalapeños 1 (15-ounce) can black beans, rinsed and drained 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup) Directions Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with…

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  • Monkfish Chowder

    Monkfish Chowder

    Ingredients: 3 stalks celery, roughly chopped, plus celery leaves for garnish 1 red bell pepper, seeded and roughly chopped 1 small yellow onion, roughly chopped 2 tablespoons extra-virgin olive oil 1 cup fish stock or chicken broth 6 cups unsweetened plain soymilk 6 medium red potatoes (about 1 3/4 pounds), cut into small cubes 1 tablespoon finely chopped fresh thyme 1 teaspoon fine sea salt 1 (12-ounce) package Whole Catch Wild Caught Monkfish Fillets, thawed according to package instructions and cut into 1-inch pieces 1 cup frozen yellow corn 1/4 cup finely chopped fresh flat-leaf parsley 1/4 cup all-purpose flour 1/4 teaspoon ground black pepper Method:  Put celery, pepper and onion into a food processor and pulse until chopped. Heat oil in a large pot over medium-high heat,…

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  • Spice Up Your Dishes with Argentine Chimichurri

    Spice Up Your Dishes with Argentine Chimichurri

    One of the favorite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire. To add flavor and tenderize the meat, Argentinians often marinate meats in Chimichurri. Food without Chimichurri just wouldn’t be tolerated in Argentina especially grilled meat to which it adds an amazing flavor. Ingredients: 1/3 packet of garlic salt 6 chilli peppers 2 sachets bouquet garni 1 large onion ½ tub of dried peppers 1 pint of vinegar 2 pints oil Directions: Boil all the ingredients, excluding oil, together in the vinegar for five minutes. Wait until the mixture cools. When the mixture has cooled, add the oil. Store in refrigerator. When you’re ready to barbecue or…

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