Punjene tikvice

Adapted from LMU München. Serves 4-6. Step by step photos and video here.

Ingredients:

  • 2 small onions, minced
  • 500 g ground bison (sub for beef)
  • 4 tablespoons oil
  • 3 garlic cloves
  • 70 – 80 g rice (uncooked)
  • Salt, pepper, “Vegeta” seasoning, paprika
  • 4 tomatoes
  • 4 zucchini, halved lengthwise
  • Potato slices for closing the zucchini (optional)
  • 150 mL white wine
  • 200 mL tomato puree
  • 2 tbsp. ketchup
  • 1 egg
  • 2 tbsp. sour cream
  • 150 g. Trappista cheese (or gouda)

Directions:

  1. Filling: Fry the 3/4 of the onion (minced carrot optional) in oil. Add the meat, then the wine, season with salt and pepper, and stir. Cook until the liquid evaporates. Add the tomato puree, ketchup, 2 dL of water, and simmer over medium heat for 20 minutes.
  2. Zucchini: While the filling cooks, cut in half and scrape out the seeds from the zucchinis with a small spoon until you have a boat. Save the insides for later. Blanche the zucchini in salted water for 3 minutes each. While this is blanching, take the reserved zucchini innards, chop them fine, then add half of it to the meat sauce. 
  3. Salsa: Peel the tomatoes, chop it fine. Sauté it in olive oil and 1/4 of the onion and garlic. Add spices to taste. This “salsa” is finished after cooking 15-20 minutes.
  4. Roux: In a separate bowl, whisk 1 egg and 2 tbsp. sour cream and some Vegeta seasoning.
  5. Layer the tomato sauce in the bottom of the baking pan. Then place the zucchini on top. Fill each zucchini half-full with the meat and cap off with a thin slice of potato (optional). Pour 2-3 tbsp. of roux over each. Sprinkle with the grated cheese.
  6. Bake at 200 deg. C (392 deg. F) for 20-30 minutes, until a golden color is achieved.

There were many suggestions from the PhD student who shared this recipe that varied from the original recipe, like adding raw rice to the meat (like arroz con pollo), which we did do, along with diced bacon, which we did not. Their roux also involved heating 50 ml of oil, then adding flour spoonful by spoonful until a pudding consistency is achieved (~ 15 seconds), as well as a half a teaspoon of paprika, while the faux roux we did was much easier. The zucchini in the other recipe was cooked in a pot of boiling water, so that the water didn’t touch the inside filling, but sort of steam cooked it? Which was confusing, so baking it seemed much more straightforward.

Serbian stuffed zucchini is not anything I’ve had the privilege to try before, but it looked like all ingredients I would be into. We used one big red onion instead of two small white onions because it was on sale, and is healthier, but then I forgot to reserve some for the tomato sauce. We used ground bison instead of beef, Roasted Chicken Base instead of Vegeta, vinho verde instead of white wine, did not have tomato puree, and used leftover cheddar and Monterrey Jack cheese instead of Trappista cheese. Phew! We barely finished it in time before 8pm Pub Trivia virtual, and I blame the line at Hannaford market. Not as much a hit as the chili and soup this week, but still excellent.

~Jessica

Jesse’s chili

Ingredients:

  • 1 large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped. Can substitute serrano or habanero peppers if you like spicy.
  • 1 lb. of grass-fed ground beef (or bison)
  • 1.5 tbsp chili powder
  • 1.5 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp basil
  • 1/2 tsp cocoa powder (can sub with any unsweetened chocolate)
  • 4 tomatoes on the vine, quartered
  • 1 can of black or red beans, drained
  • 3 oz. (1/2 small can) of tomato paste
  • enough beer (~1/2 can) or red wine (~1 cup) to cover
  • toppings: cilantro, sour cream, Mexican grated cheese, etc.

Directions:

  1. Start a dutch oven on medium heat.
  2. Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
  3. Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
  4. Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
  5. Turn down the heat to a simmer. Simmer uncovered, stirring occasionally, about 1 hour or so. The consistency should thicken, until you have a nice sauce-y chili.
  6. When consistency achieved, serve with cornbread or parboiled rice. Garnish with cilantro, sour cream, and/or grated cheese, as you prefer.

A beer we chose to add was a brown ale made in New Hampshire: Pig’s Ear Brown Ale, made by Woodstock Inn Brewery. It was about an hour west of our Air BnB. The beer pairs well with the chili, but we chose to pair it with a red wine, a nice Smoking Loon Merlot Jesse was familiar from previous experience. This is probably the best chili I’ve ever had, just sayin’.

~Jessica

Fish tacos with salsa verde

Adapted from My Latina Table and also salsa

Authentic Mexican Salsa Verde Ingredients:

  • 5 Tomatillos
  • 1/4 – 1/2 bunch fresh Cilantro finely chopped
  • 2 Cloves of Garlic
  • 1/4 Onion
  • Jalapenos, 1 (less spicy, could have handled more!)
  • Salt to taste
  • Olive Oil

Salsa Verde Directions:

  1. Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
  2. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  3. Remove from the heat and blend the ingredients with the cilantro and salt in a blender.

Tacos Ingredients:

For the Fish Marinade:

  • 2 pounds of tilapia or other similar fish (we used 3/4 lbs. cod)
  • Juice from 1 lime (lemon)
  • 1 teaspoon of the following: garlic powder black pepper, salt, cumin, onion powder

For the purple cole slow:

  • 1/2 purple cabbage cut into thin slices (green)
  • Chopped Cilantro
  • 1/4 white onion chopped
  • 1/4 cup of olive oil
  • Juice from 1 lime
  • Salt and Pepper to taste

Tacos Directions:

  1. Marinate the tilapia fish with all of the marinade ingredients for at least 25 minutes.
  2. Once fully marinated, place in the center of a large pan, and fry a few minutes on each side, until the meat separates into chunks.
  3. For the Purple Cole Slaw, Combine all of the ingredients in a large bowl, and refrigerate for at least 10 minutes.
  4. For the guacamole, follow this recipe.
  5. To Form the Tacos, Cut the cooked fish into smaller pieces and add to the previously warmed tortillas, followed by the purple cole slaw, the guacamole, Goya black bean soup, sour cream, and the salsa verde.

Breakfast tacos were made for the morning after, but with scrambled eggs instead of fish! The green salsa verde was surprisingly easy and quick! If I were going to redo this recipe, I would (beer) batter the fish next time for some crispy.

~Jessica

Tex-Mex chicken burrito (bowl)

Adapted from Mexican Please and My Latina Table

Ingredients:

  • 1 tablespoon vegetable oil
  • 3/4 cup pico de gallo or fresh salsa (I chopped a Roma tomato and Vidalia onion to make one quick)
  • 1 14-ounce can pinto beans, drained and rinsed
  • 6-7 chicken thighs, seasoned, baked, shredded
  • 1/4 cup roughly chopped fresh cilantro
  • Kosher salt
  • 4 burrito-size flour tortillas
  • 1 1/3 cups cooked white rice, warmed
  • 1 1/3 cups shredded Monterrey jack cheese (I used mozzarella and cheddar)
  • Guacamole, for serving (whenever possible)
  • sour cream

For the Guajillo Salsa:

  • 3 Tomatoes
  • 1/4 Onion (white)
  • 2 cloves garlic (large)
  • 1/4 cup Heavy Whipping Cream
  • 1/4 cup Chicken Stock
  • Salt (to taste)
  • Pepper (to taste)
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika

For the baked Mexican chicken:

  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 juice of 1 lime (about 3 tablespoon)
  • 2 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 2 tablespoon apple cider vinegar
  • 3 tablespoon chopped cilantro
  • 1 white onion, sliced (substituted from jalapeno — baby can’t handle too spicy)
  • 6-7 chicken thighs
  • 1 tablespoon coconut oil (I used peanut oil)
  • Salt and pepper, to taste

Directions:

  1. Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo and peppers if you have on hand (we didn’t); cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  2. Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, sour cream and the remaining pico de gallo.
  3. Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.

For the Guajillo Salsa:

  1. Roast the tomatoes, onions, and garlic together on a frying pan until slightly browned. 
  2. Put the tomatoes, onions, and garlic into a blender with the spices, the chicken stock, and the whipping cream and blend until smooth. (No blender, hence the orange sauce with tomato and onion you see in the photo — great topping for leftovers!)

For the baked Mexican chicken:

  1. In a small bowl, mix together chili powder, ground cumin, onion powder, dried oregano, paprika, garlic powder, lime juice, olive oil, sea salt, apple cider vinegar, cilantro and sliced onions.
  2. Place chicken thighs in the bowl and toss marinade over thighs. Mix well together. Let the chicken marinade in the refrigerator for 20 minutes or overnight. (We did it promptly.)
  3. When ready to cook, preheat oven to 400 degrees F.
  4. Heat coconut oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin side down and cook until skin begins to get crispy and slightly light brown, about 10-15 minutes.
  5. Flip thighs over, transfer skillet to oven and bake for 10 minutes. Season with more salt and pepper to taste and garnish with more cilantro and onion slices if desired.

My sister Jennifer likes easy to make meals, as a mother of two. She had some chicken thighs defrosting in the fridge, ready to go, so I tried to go extra authentic Mexican on this Tex-Mex favorite. I used the spice mixture from Isabel Eats to bake the chicken 35 minutes. Next time I’ll make the arroz rojo properly. To make the Goya black beans, I followed the back of the can recipe. So really this was three separate recipes: the baked Mexican chicken, the Guajillo salsa, and the black beans. Not bad for Spring Break full on meal.

~Jessica

Huevos rancheros

IMG_2664Adapted from smitten kitchen

black beans (Deb used a can of Black Bean Soup — will try next time)
tomatoes
cilantro
salt
lime juice
poblano pepper
red onion
fresh Mexican sour cream
flour tortilla
Monterey Jack and cheddar cheese, grated
1 egg

Dice the tomatoes, peppers, onion small. Mix this with salt, lime, and a few sprigs of cilantro. Set aside. Heat your griddle/pan. Toast both sides of the tortilla before adding the grated cheese. Crack one egg on top. Wait a little while, then flip to cook the rest of the egg. Remove to serving plate. (Here I heated some black bean-red bean-corn from quesadillas night). Add the salsa fresca, beans, and a dollop of sour cream on top/the side of your cheesy egg tortilla, whichever you prefer. Serve immediately.

~Jessica

Quesadillas

Adapted from smitten kitchen‘s taco torte recipe

vegetable oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh jalapeno/habanero/serrano pepper, chopped small (optional)
ground cumin, chili powder to taste
1 can chopped tomatoes, drained, with 1/3 cup juice reserved
2 cans black, red and/or kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 can corn, drained
rough-chopped spinach leaves
6 flour tortillas (I like the corn ones, cause you can’t find them in Germany)
shredded cheddar cheese and Monterey Jack
3 scallions, thinly sliced
1 tablespoon lime juice (only had lemon juice)
Chopped fresh cilantro, sour cream and/or salsa for garnish (optional)
2 radishes, sliced thin (didn’t have)
1 avocado, sliced (not ripe)

Saute onion, garlic, poblano pepper (and I threw in celery) in pan over medium heat until fragrant. Add the spices. Add the tomatoes and drained beans. Season with salt and pepper. Add the corn. I could have added mushrooms, but decided against it after having had mushroom risotto last night.

How to decide between authentic Mexican street foods (antojitos)? There are burritos, gringas, enchiladas, nachos, panuchos, salbutes, tacos, taquitos/flautas, tlayudas — all original Mexican dishes made with tortillas. Flour tortillas are often used for burritos and quesadillas, while corn tortillas are used for the rest. Lesson learned: Fajitas are Tex-Mex!

~Jessica

Mashed potatoes

img_0345Adapted from Tyler Florence

Ingredients:

  • 4 Yukon gold potatoes, skin on
  • 2 garlic cloves
  • whole milk
  • heavy cream
  • butter
  • 1 sprig fresh thyme /sage /rosemary
  • salt and pepper

Directions:

  1. Scrub then chop potatoes. Add to pot, then cover halfway in milk, then cover fully in the cream, add the butter and olive oil.
  2. Add garlic, and thyme. Bring to boil, cook until tender.
  3. When the potatoes are tender, set a colander over a bowl. Pour the potatoes through the colander, and the cream will collect on the bottom. Put the potatoes back into the pot, mash them, and fold the potato-infused garlic cream back into the potatoes.
  4. Salt and pepper to taste. Serve warm, with a pat of butter.

~Kai-ling

Quiche Lorraine

Adapted from smitten kitchen, adapted from Le Pain Quotidien. Served 3.

quiche pastry dough
2 large leeks, white and light green only diced (I used one super-big leek)
1 onion, diced (I used red)
olive oil + butter
salt
3 eggs, divided (I used 4 as they weren’t large)
120 mL+ heavy cream (I used 200 g creme fraiche)
240 mL+ sour cream (I had 150 g)
Pinch of nutmeg
Pinch of pepper
200 g diced ham (I had 227 g pork belly bacon, cooked)
100 g Swiss cheese, freshly grated (I had Emmentaler)

IMAG5180

The cream-egg mixture

IMAG5183

Added broccoli because I had it

IMAG5184

One cute slice

Saute leeks and onions in butter on low heat for 30-40 minutes until caramelized. Remove. Mix the creams with the eggs. Add nutmeg, salt, pepper. Preheat oven to 175 deg C. Unfurl pastry dough in a pan. Add the vegetables (I added some blanched broccoli I had lying around), then the bacon, then cheese, and finally the egg-cream liquid. Bake 25-30 minutes. Wait 5 minutes for the eggs to set. Serve warm.

IMAG5182

I used Emmentaler because ‘Swiss cheese’ doesn’t exist in Germany or Switzerland. Like ‘French fries’ in France or ‘Italian dressing’ in Italy. See here.

~Jessica