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Potato & Irish Cheddar Rolls
1/2 cup warm (105°–115°F.) water
1 cup canned evaporated milk
2 tablespoons sugar
two 1/4-ounce packages active dry yeast (5 teaspoons)
5 tablespoons unsalted butter
1 tablespoon salt
1/2 teaspoon garlic powder
3/4 pound coarsely grated sharp Cheddar (about 3 cups)
1 pound potatoes
5 to 6 cups bread flour
3 tablespoons cornmeal
In bowl of a large (5-quart) standing electric mixer fitted with paddle attachment stir together water, milk, sugar, and yeast and let mixture stand until creamy, about 5 minutes. While yeast is proofing, in a small saucepan melt butter over moderate heat and cool slightly. Stir salt, garlic powder, 3 tablespoons melted butter, and 2 cups Cheddar into yeast mixture. Leaving skins on potatoes, coarsely shred enough potatoes on large holes of a 4-sided grater to measure 2 cups and immediately stir shredded potatoes into yeast mixture.
Add 2 cups flour, 1 cup at a time, to yeast mixture, beating after each addition until incorporated. Attach dough hook to mixer and butter hook. Beat in 2 more cups flour, 1 cup at a time, and enough remaining flour, a little at a time, for dough to begin to clean side of bowl and beat dough on medium speed 8 minutes. Turn dough out onto a lightly floured surface and if necessary knead in enough of the remaining flour to form a soft but not sticky dough. Oil a large bowl and add dough, turning it to coat. Let dough rise, covered with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
Butter a 13 x 9 x 2-inch metal baking pan. Punch down dough and turn out onto a work surface. Cut dough into 24 pieces and roll each piece into a ball. Arrange balls in pan, touching each other. Heat remaining 2 tablespoons melted butter until warm and brush over tops of rolls. Sprinkle rolls evenly with cornmeal. Let rolls rise, loosely covered with plastic wrap, at room temperature until almost doubled in bulk, about 45 minutes.
While rolls are rising, preheat oven to 400°F. With a razor blade or sharp knife make a shallow slash in top of each roll and bake in middle of oven 10 minutes. Reduce temperature to 375°F. and sprinkle rolls evenly with remaining cup Cheddar. Continue to bake rolls until tops are golden brown and crisp and rolls are cooked through, 25 to 30 minutes. If necessary, loosely cover rolls with foil during last 5 minutes of baking to keep from becoming too dark. Rolls may be made 1 day ahead and cooled completely before being wrapped in foil and kept at room temperature. Serve rolls warm or at room temperature.
Spinach Dumplings – Austria
The Centre for Global Food and Resources
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The Centre for Global Food and Resources aims to advance research and knowledge in food, water and environmental policy, behavioural economics, food security, food value chain analysis, post-harvest horticultural science, and the role of agriculture in growth and development.
Global forces – population growth, climate change, shifts in global food production, dynamic international trade policies, changing consumer demand, and economic development in emerging economies – impact food, water and resource security. These interconnected forces create unique challenges for the private firms and public sector institutions involved in agricultural production, food systems and natural resource management. The multi-disciplinary team in the Centre for Global Food and Resources has a proven research and development track record, with complementary skills, and global experience working to address the interrelated challenges facing our food and resource systems.
Around the World in 9 Dishes
Travel the world from your own kitchen with these kid-friendly international foods for the family!
Take a taste:
Nutella Banana Dorayaki
Example – Traditional Japanese dorayaki are made by sandwiching a sweet red bean paste between two pancakes. This recipe diverges slightly from that concept to be a bit more kid-friendly, using banana slices and Nutella between two orange mochi pancakes. (Who, young or old, wouldn’t want a Nutella pancake sandwich?!)
Make Nutella banana dorayaki
For recipes please click on link above.
World Market Spain
Asian Garlic Shrimp Recipe
West African Gumbo
A Southern favorite dish with a smoky fish base. The tradition of this stew traveled to Louisiana from West Africa and evolved into what we know as gumbo.
For the Fish Stock:
1 large fish head (about 2 pounds, or the equivalent in weight of smaller heads.)
12 ounces spring onions, white and green parts sliced into rings (or 1 ½ bunches scallions)
10 cloves garlic, smashed
2 bay leaves
For the Gumbo:
1 recipe fish stock (see recipe)
1 large piece smoked, salted dried fish
3 Indian eggplants (about 8-10 ounces or very small conventional eggplant)
2 cups sliced okra, (about 6 ounces cut into ½ inch rounds)
2-3 small hot fresh chilies, or more, to taste (Thai bird chilies or similar)
½ cup Palm oil
1 dozen little neck clams
½ pound medium shrimp, peeled and deveined
3 squid, bodies cleaned and separated from their tentacles
6 cups cooked whole grain rice
To get started with the fish stock, combine all ingredients in a stockpot with water to cover. Bring to a boil then reduce to a simmer. Skim the scum that rises to the surface and discard. Cook at a bare simmer for about 1 hour.
Remove the fish head and set on a plate to cool. Remove the skin and pick the meat off of the bones.
Now you’re ready to prepare the gumbo. Keep the fish stock at a simmer over medium low heat while you prepare the rest of the ingredients.
Add the piece of dry smoked dried fish into the broth. Add in the eggplants whole. Cover the pot with the lid. The eggplants will braise in the liquid.
Put the okra in a mortar and pestle. Crush it to release the “slime” and to pulverize it. Tear the chiles and add them, seeds and all, to the mortar and pestle. Smash them with the okra really well. After about 5 minutes, it should look like a gelatinous, pulverized mixture.
Add the okra mixture to the broth. Keep at a good simmer to allow the okra to thicken the broth.
Add the palm oil. It may seem like a lot – but it will emulsify with the okra creating a creamier stew. Simmer the mixture for 10 minutes more until it’s slightly thicker.
Add the clams and the picked meat from the fish head to the pot. Cover and cook for about 7-8 minutes until the clams open up.
Add in the shrimp and stir, add the whole squid bodies and tentacles. Cook for 3 minutes. Both the shrimp and squid bodies should be just cooked, but not overcooked.
Serve immediately over cooked whole grain rice.
American Gluten Free Meat Loaf
Food from Israel
Savory Smoked Turkery & Olive Cake
New England Cookery
In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Jewish, and Italian cuisines, from which both dishes and methods of food preparation have often been borrowed. Goulash is one example of this.
Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centered on regional produce and employs modern and easy methods of preparation.
Organic Italian Salad Dressing/Marinade Recipe
Who doesn’t like a great Italian dressing? I wanted some Italian chicken, so I set out to make a great Italian dressing/marinade and this is what I came up with. Delicious!!
Author: Halle Cottis
⅔ cup organic olive oil
2 tbsp white vinegar
2 tsp organic cane sugar
2 tbsp Italian Dry Mix (see recipe)
Mix all ingredients together until well blended.
All ingredients in this recipe are organic.
Serving size: Makes 1 cup, Serving size is 1 tbsp Calories: 83.3 Fat: 9.3 Carbohydrates: .9 Protein: 0
The Viennese take pride in their cuisine, which as they like to point out, is the only one in the world named after a city. While much of it is also quintessentially Austrian, some dishes remain distinct. Like the city itself, the food is at the crossroads of central and eastern Europe. Once the seat of an entire empire, many of Vienna’s classic dishes originate from neighboring lands.
Traditional Viennese cuisine is in general quite heavy and based on meat. The most common dish is of course the Wiener Schnitzel, which is breaded and deep fried veal. Served with a wedge of lemon and a side of parsley potatoes, this is the national dish of Austria. Many families also enjoy it as a Sunday midday meal. Other traditional meat-based dishes include:
Gulash – a thick stew of meat and vegetables, seasoned with paprika
Schweinsbraten – roasted pork
Tafelspitz – boiled beef served in broth
Sides tend to be quite carbohydrate-heavy. If not potatoes, other popular items include:
Knödel – large, round, potato or bread-based dumplings
Spätzle – small, doughy egg noodles
Schinkenfleckerl – a ham and cheese pasta bake
Krautfleckerl – a cabbage and cheese pasta bake
Typical Viennese traditions
With a rich baking tradition, Viennese cuisine is all about a slice of extravagant cake when it comes to dessert. The most famous of all in Vienna is the Sachertorte. This beloved chocolate sponge cake has a thin layer of apricot jam in the middle and is topped by a dark chocolate icing. Its origins were the topic of a legendary legal battle waged between Hotel Sacher and Demel bakery, two iconic Viennese establishments. Try a slice at each and see if you can figure out which tastes more ‘original’. Other traditional desserts include Palatschinken, which are sweet crepes with various fillings, or Strudel, a layered pastry filled most often with apples or sweetened quark cheese.
For the ultimate experience in traditional dining, skip the gourmet restaurants and head straight for a Wiener Beisl. These no-frills beer houses serve up hearty classic dishes and are the scenes of lively evenings among locals out for a bite to eat.
One of the more remarkable characteristics of food in Vienna is the refreshing extent to which dishes in the city rely upon local and seasonal ingredients. Interestingly, restaurants do this without labelling themselves as such, which is truly a reflection of the Austrian food philosophy on the whole. A local or seasonal ‘food movement’ cannot be found here because it has been this way since the start. With four distinct seasons, food items vary greatly and are celebrated with unique traditions and even festivals when they become available again with the advent of a new season. The return of pumpkins, chanterelle mushrooms, chestnuts, wild garlic, asparagus, berries, and apricots are especially looked forward to.
Egyptian Food and Recipes
|With the rich flavors of the Mediterranean in this dish, you can imagine yourself sitting al fresco along the corniche in Alexandria, watching the boats in the harbor, as you enjoy this tasty dish!
* 1 large chicken, cut into 8 pieces and skinned, about 5 pounds ( or 5 pounds of skinless, bone-in chicken breasts if you prefer all white meat)
* 1 Tb. olive oil
* 2 large onions, finely chopped
* 2-3 garlic cloves, mashed
* 2 lbs. ripe tomatoes, peeled, seeded and chopped (roma tomatoes are good for this)
* 1/2 c. dry red wine
* 1 Tb. wine vinegar
* 3 whole cloves
* 2 bay leaves
* pinch paprika
* pinch cinnamon
* 1 lb. pasta noodles, such as macaroni or other shaped pasta
* 1/4 c. freshly grated Parmesan
* salt and freshly ground black pepper to taste.
-Heat the olive oil in a Dutch oven or large pot and brown the chicken in batches, over medium-high heat for 3-4 minutes per side. Remove the chicken and set aside.
-Add the onions and garlic and saute’, stirring occasionally or until softened.
-Remove the chicken and keep warm. Remove the bay leaves and cloves frOm the sauce and discard. Skim the fat from the sauce and set sauce aside.
Russian Cabbage Soup
SHCHI “Classic Russian Cabbage Soup” Sour cabbage soup made with tender chunks of beef in natural broth. Served with sour cream
Rustic Italian Tortellini Soup
This is my favorite soup recipe. It’s quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I’ve found that turkey sausage, or even ground turkey breast, is just as good.
- 3/4 pound Italian turkey sausage links, casings removed
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1-3/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
- Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts).
- Mix together the flour, oil and salt.
- Add a little water, until mixture becomes crumbly.
- Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Cover with a moist cloth and set aside for 20 minutes.
- Beat dough on a work surface and knead again.
- Cover and set aside.
- Heat 3 tbsp oil.
- Add ginger, garlic, green chillies and few coriander seeds.
- Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- Stir fry for 2 minutes.
- Add potatoes.
- Stir fry for 2 minutes.
- Set aside and allow to cool.
- Divide dough into 10 equal portions.
- Use a rolling pin, roll a piece of dough into a 5″ oval.
- Cut into 2 halves.
- Run a moist finger along the diameter.
- Roll around finger to make a cone.
- Place a tablespoon of the filling into the cone.
- Seal the third side using a moist finger.
- Deep fry the samosas on low to medium heat until light brown.
- Serve with tomato sauce or any chutney you love.
A common Portuguese soup is caldo verde, which is made with potato, shredded kale, and chunks of chouriço (a spicy Portuguese sausage). Among fish recipes, salted cod (bacalhau) dishes are pervasive. The most typical desserts are arroz doce (rice pudding decorated with cinnamon) and caramel custard.
Spicy Vegetables and Mushroom
Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asian nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. Contrary to the beliefs of many, the usage of dairy can be traced to ancient recipes as early as 9th century B.C. Animals such as buffalos are important to agriculture and their dairy products are part of the Chinese diet and nomads also had influence on Chinese diets. However, it was not legal to consume beef over part of the ancient history. The belief that farming animals are sacred and beef is for the highest ritual has been lasting and influencial, as same clauses existed in ancient Japanese and Korean laws. Source: Wikipedia
Traditional German Food
Culinary adventure and celebrate international dishes and recipes from around the world.
Cooking Gabriele Corcos and Debi Mazar’s classic thin-crust pizza in a wood-burning oven ensures a bubbling, blackened crust. Don’t have the same setup at home? A hot pizza stone will yield similarly crisp results (and just as much flavor).
- 4 (12-ounce) pizza dough balls, at room temperature, recipe follows
- 8 ounce mozzarella, grated
- Handful fresh basil leaves, torn
- 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
- 1/2 cup lukewarm water (about 105 to 115 degrees F)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup cold water
- 1/4 cup olive oil, plus more for bowl
Add tomatoes to a food processor and process until smooth. Season with salt.
Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce.
Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.
Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.
Repeat with the remaining 3 pizza dough disks.
Take a culinary adventure and celebrate international dishes and recipes from around the world. Cook everything from French classics and Mexican flavors to Japanese grilling and Caribbean spice.