The Edge – Recipes from around the world

By Erin Valentine on May 13, 2013

We easily become caught up in the endless cycle of dining halls, late-night fast food and frozen meals. Every once in a while, we need to take a moment and appreciate the food we are putting in our bodies. Why not multitask and experience the food from other cultures enjoying a more wholesome meal? Here are some easy recipes from across the globe. Pick one and take your taste buds for a trip around the world.

 

Bruschettafinal

Photo by Erin Valentine, The Edge opinions editor.

Bruschetta Chicken – Italy
½ cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 tbsp. butter, melted
2 large tomatoes, chopped
3 tbsp. basil
2 garlic cloves, minced
1 tbsp. olive oil
Salt & pepper to taste

  1. Preheat oven to 375°F.
  2. Grease 9×13 baking dish.
  3. Place flour and beaten eggs in separate bowls.
  4. Dip chicken into flour, and then into eggs.
  5. Place into baking dish, and cover with Parmesan cheese, breadcrumbs, and melted butter.
  6. Loosely cover with foil.
  7. Bake for 30-40 minutes, or until chicken is cooked through.
  8. Put remaining ingredients on top of chicken, and return to oven for 5-7 minutes.

SOURCE: http://www.flickr.com/photos/meredithdavis/3517153046/in/pool-34955636712@N01/

 

Photo by Erin Valentine, The Edge opinions editor.

Photo by Erin Valentine, The Edge opinions editor.

Chicken and Avocado Enchiladas – Mexico

Avocado Cream Sauce Ingredients:
2 tbsp. butter
2 tbsp. flour
2 cups chicken broth
¾ cup sour cream
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
2 avocadoes, peeled, pitted and mashed into a paste
½ cup chopped cilantro
¼ cup lime juice

  1. Melt butter in skillet over medium high heat.
  2. Add flour, whisking until golden and bubbly (2-3 minutes).
  3. Slowly add broth and mix, bring to a boil and reduce heat to medium low.
  4. Simmer for five minutes, then stir in sour cream, salt, garlic powder and pepper.
  5. Remove from heat; add avocadoes, cilantro and lime juice.

Enchilada Ingredients:
2 tbsp. olive oil
1 medium onion, peeled and sliced
3 jalapeno peppers, finely diced
10 (6 in.) flour tortillas
4 cups shredded cooked chicken
2-3 cups shredded Monterrey Jack cheese

  1. Preheat oven to 375°F.
  2. Grease 9×13 baking dish.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. Add onion, peppers, and sauté for 5-6 minutes, then remove from heat.
  5. Assemble the enchiladas: place tortilla on flat surface, put two tablespoons of the avocado sauce on middle of tortilla, add vegetable mixture, chicken and cheese, then roll tortilla and place it seam down in baking dish.
  6. Once all enchiladas are in the pan, drizzle the remaining avocado cream over top.
  7. Cover dish with foil and bake for 20 minutes.

SOURCE: http://www.gimmesomeoven.com/chicken-avocado-enchiladas/

 

Photo by Erin Valentine, The Edge opinions editor.

Photo by Erin Valentine, The Edge opinions editor.

Tandoori Chicken with Raita – India

Raita Ingredients:
1 cup low-fat plain yogurt
½ cup finely chopped cucumber
½ cup chopped tomato
¼ cup minced onion
2 tbsp. chopped mint
1 tsp. ground cumin
¼ tsp. salt

  1. Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl and mix well.
  2. Cover and refrigerate until ready to serve.

Tandoori Chicken Ingredients:
1 tsp. paprika
1 tsp. ground coriander
½ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. salt
¼ tsp. pepper
Pinch of nutmeg
2 boneless, skinless chicken breasts
1 tbsp. canola oil

  1. Preheat oven to 375°F.
  2. Grease 9×13 baking dish.
  3. Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large, sealable plastic bag.
  4. Cut each chicken breast in half (diagonally).
  5. Brush chicken with oil, place in bag, then shake until chicken is coated in spices.
  6. Place chicken in baking dish.
  7. Bake for 30-40 minutes, or until chicken is cooked through.

SOURCE: http://www.eatingwell.com/recipes/tandoori_chicken_with_tomato_cucumber_raita.html

 

Madeleines

Photo by Erin Valentine, The Edge opinions editor.

Madeleines – France
2 cups flour
1 tbsp. baking powder
1 tsp. salt
1 ½ cups sugar
2 tsp. vanilla extract
2 tbsp. lemon juice
6 eggs, separated
20 tbsp. unsalted butter, melted and cooled

  1. Preheat oven to 325°F.
  2. Grease either two large loaf pans or eight mini loaf pans.
  3. Whisk together flour, baking powder and salt in a small bowl, then set aside.
  4. Beat together sugar, vanilla, lemon juice and egg yolks with hand until mixture is pale (about six minutes).
  5. Add flour mixture and butter to large bowl, and gently fold into batter.
  6. Place egg whites in a separate bowl and beat until stiff peaks form, add 1/3 of beaten egg whites to batter and mix, then add remaining egg whites into batter and gently fold.
  7. Divide batter evenly into pans.
  8. Bake until deep golden brown (about 40 minutes).

SOURCE: http://www.saveur.com/article/Recipes/Route7-Madelines

 

Photo by Erin Valentine, The Edge opinions editor.

Photo by Erin Valentine, The Edge opinions editor.

Tofu Fried Rice- China
2 cups uncooked instant rice
2 tbsp. vegetable oil
1 (14 ounces) package of tofu, drained and cut into ½ inch cubes
2 large eggs, lightly beaten
1 cup green onions, sliced
1 cup frozen peas and carrots, thawed
4 garlic cloves, minced
1 tsp. ginger
3 tbsp. soy sauce
1 tbsp. sesame seeds

  1. Cook rice according to package directions.
  2. Heat 1 tbsp. vegetable oil in large skillet over medium-high heat, add tofu and cook for four minutes, then remove from pan.
  3. Add eggs to pan, cook for one minute or until done, break egg into small pieces, then remove from pan.
  4. Heat 1 tbsp. vegetable oil to skillet and add onions, peas, carrots, garlic and ginger, then sauté for two minutes.
  5. Add in soy sauce and sesame seeds.
  6. Add in rice and cook for two minutes.
  7. Add tofu and egg and cook for 30 seconds, then serve.

SOURCE: http://www.myrecipes.com/recipe/tofu-fried-rice-10000000689956/

Recipes from around the world

Advertisements

Please leave a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s