Chicken Wat

I’ve been craving something spicy for the last couple of days! I remember eating an Ethiopian stew called wat when I visited my friend in Virginia. Wat is an Ethiopian stew or curry made with chicken, beef, lamb, or vegetables.

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Hawaiian-Inspired Rice Bowl

A few weeks back, I went to visit a local farm stand where I picked out some radishes. I used the radish greens in my saag bhaji recipe. The rest of the radishes were stored in my refrigerator, waiting to be used. Radishes can last a long time in the fridge. However, I needed space for new dishes! I decided to use those radishes in a poke bowl.

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Mango Lassi

I can’t recall sipping sweet, delicious mango lassi while I was growing up in Bangladesh. We couldn’t buy mangoes whenever we wanted. They were expensive. Not only that, but we could also only buy them during certain seasons. Fortunately, we had some mango trees in our backyard! I used to climb them to pick fresh mangoes. It was so much fun!

Lassi is made from yogurt, milk (or water), spices, and fruit. I believe that mango lassi is popular since it tastes like a milkshake. Additionally, it’s low fat and very satisfying on a warm summer day!

Whenever I wander down the fruits aisle at the grocery store, I make sure to pick up a couple of fresh, ripe mangoes. While I normally eat it by itself, I wanted to enjoy something sweet after eating spicy curry.

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Ingredients

  • 1 cup fresh ripe mango, diced
  • 1 1/2 tbsp. sugar
  • 1/2 cup yogurt, plain
  • 1/2 cup milk (1%)
  • 1/4 tsp ground cardamom, plus few more pinch for garnish
  • Small pinch of salt
  • Whipped cream (homemade or from can)
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Instructions

If your mango isn’t ripe enough or it tastes sour, you may have to add more sugar!

Place all ingredients in a blender and blend until the mixture is creamy. Pour into two glasses of your choice and top with as much whipped cream as you like. Sprinkle a bit of ground cardamom on top of the whipped cream for garnish.

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Serves 2

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

Marinara Sauce

Have you ever felt disappointed after buying a jar of expensive pasta sauce to serve? I certainly have!

I’ve found two pasta sauces that haven’t disappointed me so far. Prego Traditional Italian Sauce and Trader Giotto’s Tomato Basil Marinara are both great bases to start with for your sauce. I, however, like to add my own twists to take it up a notch!

This sauce a family favorite! It makes the house smell like you’ve been simmering this all day long.

I like to serve this with home baked garlic bread, which is also included in this recipe, and a simple salad to make a complete meatless meal.

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Ingredients

Pasta sauce

  • 1 24 oz. jar Prego Traditional Italian Sauce (or preferred sauce)
  • 1/3 cup water to rinse pasta jar
  • 1/2 tsp each salt, sugar, dried oregano, dried basil, chili flakes
  • 1 tbsp. canola oil
  • 3 tbsp. heavy cream
  • 1/2 lbs. long spaghetti pasta, cooked according to package directions

Garlic bread

  • 6 slices of classic Italian bread
  • 4 tbsp. soften unsalted butter
  • 2 tsp. mince garlic
  • 1 tbsp. minced fresh parsley or 1 tsp. dried
  • 1/8 tsp. each salt and pepper

Garnish

  • Freshly grated parmesan cheese
  • Fresh basil
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Instructions

Pasta sauce

Once I pour out my tomato sauce, I put 1/3 cup of water into the pasta jar and twist back on the lid. I then shake it to mix the rest of the sauce with water. After that, I pour the tomato water back into my saucepan. Every drop of sauce counts!

Mix all ingredients in a medium sized sauce pan. Slowly bring the mixture to simmer, stirring often. Once sauce is heated through, serve with your favorite pasta.

Cook the spaghetti according to package directions. Add salt to the water and 1 tbsp. canola oil to the pasta water. This will prevent the pasta from sticking to each other.

Garlic bread

Mix butter, garlic, fresh parsley, with salt and pepper in a small bowl with a rubber spatula until fluffy. Place bread in a parchment lined baking sheet, butter the top of the bread with the mixture. Bake in a preheated oven at 425 degrees Fahrenheit for 5 to 7 minutes or until edges of bread turns light brown and toasted.

To serve

Divide the pasta into pasta bowl, top with desired amount of sauce, then sprinkle parmesan cheese and basil.

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Serves 3

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

Masala Green Beans

As I was going down the produce aisle, I saw some green beans at the grocery store. They looked really fresh, almost as if they were picked that same morning! It may not be the right time of year for fresh green beans, but they looked too good to pass on the opportunity. I bought a couple of pounds.

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Beef Keema

Keema is a ground meat curry made with Indian spices, potatoes, peas, and tomatoes. Although I didn’t grow up having keema curry, I have come to love it as an adult. Traditionally this curry is made with lamb. I have tried making keema curry with lamb as well as chicken and beef. My favorite is the beef version and that’s what we’re making today.

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Pork Carnitas

My family tends to eat Mexican inspired dishes a lot. I like to make a big batch of pork Carnitas once and while. Pork Carnitas means “little meats,” as some may know. This dish is made by braising or simmering pork in oil or lard until tender. This process can take several hours depending on how big you cut the pork pieces.

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Mexican-Inspired Grilled Chicken

I’ve never celebrated Cinco de Mayo in the past. Working as a chef is quite demanding! Now, I finally have the opportunity. I made sure this year’s meal would be remarkable. The menu I created included pork carnitas, grilled chicken, pico de gallo, guacamole, and my special house sauce. My husband thought the chicken was really good so I had to share the recipe with you!

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Ingredients

  • 3 lbs. or 6 pieces of chicken thigh, bone in and skin on, excess skin and fat trimmed
  • 1 tsp. lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. or 4 cloves of garlic, minced
  • 2 tbsp. green onion, thinly sliced
  • 1 tbsp. fresh oregano, leaves only
  • 1 tbsp. cilantro, chopped
  • 1 tsp. salt
  • 1/2 tsp. chili flakes
  • 1 tsp. each cumin and coriander powder
  • 3 tbsp. oil
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Instructions

Remove the chicken thighs from their packaging, trim of excess fat and skin from the thighs. and pat them dry with paper towels. Transfer the thighs to a baking dish. Drizzle lime juice and sprinkle lime zest all over the the chicken thigh rubbing the juice and zest into the chicken to coat.

Place oregano, 1 tbsp. of the green onion, cilantro, salt, cumin, coriander, chili flakes, and the oil to a small food processor or a blender. Make this into a ruff paste.

Pour the blended mixture over the chicken thighs. Make sure the chicken is well coated on both sides with the herb mixture. Leave the chicken to marinate for at least an hour. You can also marinate the chicken over night covered in the refrigerate overnight.

If you marinate the chicken overnight, make sure to bring out the chicken at least an hour before cooking. You can grill the chicken indoor, outdoor grill, or broil in the oven. This process can take 35 to 45 minutes depending on the thickness of the thighs or the type of cooking method you choose.

If in doubt, use a food thermometer to check if the internal temperature has reached 165 degrees Fahrenheit. Always check the thickest part of the meat.

I like to serve this chicken over cooked rice with side of sautéed veggies!

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Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

Dal with Spinach

As a child growing up I ate dal at most meals. Dal are dried and split pulses or lentils that are very common in South Asian cooking. My mother cooked lentils on almost a daily basis to serve with fried spinach and fish curry. I did not actually like dal growing up, as I was a very picky eater!

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Traditional Style Potato Salad

How to cook potatoes and eggs:

To cook the potatoes, place the peeled potatoes in a large pot of water and add about 1 tbs salt. Bring the water to a boil, then simmer for up to 15 to 25 minutes. To test the potatoes, use a knife to gently pierce it in the middle. If the knife goes in with little effort, it’s done. Turn off the heat and wait till it’s cool enough to handle.

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