Our Recipes: Mango Lassi (India)

A mango lassi is one of my favorite desserts. It is fast and easy to make. The only difficult part of it is to buy sweet, ripe and juicy mangoes. I try to make mango lassis only while they are in season. There is very little chance your purchased mangoes won't be right. The best mangoes are in May, June and July. A ripe mango is slightly soft (gives like avocados) and smell wonderfully fruity near the stem. Overripe mangoes will smell like alcohol. The color doesn't matter as much. There are two seasons for mangoes, although some months are better than others. You can read about it or observe in the store when suddenly many more mangoes are sold and the prices are going down. 

Ingredients:
- 1/3 cup plain yogurt
- 1/3 cup milk
- 2 large ripe mangoes
- 1 Tbsp honey
- 1 Tbsp agave nectar (or sugar) if necessary for sweetness
- 2 cups ice

Preparation:
Blend all ingredients together until smooth. Serve immediately or keep refrigerated. 

Yum!  

World Cuisines: Savory Dutch Pancake (USA)

This is a great idea for breakfast, brunch, or lunch. Super easy to make. This pancake grows beautifully, pleasing your eye and stomach. Top with your favorites.
I used a 12-inch cast iron, but you can use any medium, oven-proof skillet. Whatever you have at your home, put it to work.

Ingredients:
- 3 large, room-temperature eggs
- 3/4 cup room-temperature milk
- 2 Tbsp. slightly-cooled, melted, unsalted butter
- 1/2 cup all-purpose flour
- 2 Tbsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. canola oil

Preparation:
- Preheat oven to 450° F and let pan heat at least 20 minutes.
- Blend eggs in a blender until frothy.
- With blender running, gradually add milk.
- Add butter, blend 30 seconds.
- Gradually add flour, cornstarch, salt, and pepper. Blend for another minute.
- Remove skillet from oven and coat with oil.
- Immediately pour batter into skillet.
- Bake pancake until puffed and golden brown around the edges, around 20-25 minutes.
- Top as desired.

- Makes 2 servings. Enjoy! 

Our Recipes: Strawberry-Banana Chia Smoothie

                                                 Let the strawberry season start! 

It depends where you are in the world folks but I am sure some of you have either gone strawberry picking already or picked some from your garden. The strawberry season is so short, we should enjoy it as much as we can. Eating seasonally brings completely new sensations to our palates. Especially if we are talking about strawberries. These gorgeous berries should be picked from the bushes and eaten within a few hours. Unfortunately, the berries we purchase from the stores, imported from different countries, lack strawberry flavor. They might look spectacular in the store but you will only experience the true taste of the strawberry when it is picked locally the same day. 
I hope you will enjoy this smoothie! Check your fruit calendar season, pick up a basket and head to the farm. Our strawberries were picked from Sweet Berry Farm in Marble Falls, TX.

Ingredients:
- 2 ripe bananas
- 2 cups fresh strawberries
- 1/2 cup plain yogurt
- 1 Tbsp honey
- 1 Tbsp chia seeds
- 2 tsp coconut oil
- 1 cup ice cubes
- mint as garnish 

Preparation: 
- Put all ingredients in a blender. Blend until smooth. Garnish with mint. Serve immediately. 

Makes 2 servings.

Enjoy!

World Cuisines: Winter Slaw (USA)

Spring just welcomed us but winter weather still might knock on our door bringing some frost. Especially in some colder countries. Why don't you boost yourself with this very crunchy and bright side dish?! If you are already enjoying hot temperatures, this salad will really refresh you. Either weather, bon appetit!

Ingredients:

- 1/3 cup raw pumpkin seeds
- 4 tsp olive oil
- 3 Tbsp fresh lemon juice 
- 1 Tbsp Dijon mustard
- 2 tsp pure maple syrup
- 4 cups very thinly sliced or shreded green cabbage
- 1 1/2 cups matchsticks Asian pear or green apple
- 1 1/2 cups matchsticks celery stalk
- 1 1/2 cups matchsticks peeled daikon
- 3 oz Manchego cheese, shaved
- salt and pepper for taste

Preparation: 
- Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp oil on a baking sheet. Season with salt and pepper. Bake until golden brown, about 5 minutes. Let cool.
- Whisk lemon juice, mustard, maple syrup and 3 tsp olive oil in a medium bowl. Season with salt and pepper. 
- Combine cabbage, pear/apple, celery, daikon and pumpkin seeds in a large bowl.
- Drizzle dressing over the top and toss to combine.
- Season with salt and pepper if necessary. 
- Top with Manchego cheese. 

Makes 4- 6 servings. 

Enjoy!

World Cuisines: Grapefruit Cake (USA)

It's grapefruit season in Texas. Let's take advantage of it. Besides delicious fresh squeezed juice, it's time for a cake. It's super easy to make and it comes out very fluffy and delicate in taste. Let's do it!

Ingredients:
Loaf:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp finely grated grapefruit zest
- 1 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup plain Greek yogurt (or regular plain yogurt)
- 7 Tbsp fresh grapefruit juice
- 1 Tbsp chia seeds (or poppy seeds)

Frosting:
- 1 Tbsp plain Greek yogurt
- 1 Tbsp grapefruit juice
- 1/2 cup powdered sugar
- 1/2 tsp chia seeds (or poppy seeds) for sprinkling
- pinch of salt

Directions for loaf:
- Preheat oven to 350°F.
- Line an 8 1/2 x 4 1/2 loaf pan with aluminum foil. 
- Whisk flour, baking powder, and salt in a medium bowl.
- Using your hands, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump (around 1 minute).
- Add eggs, oil and vanilla and beat with an electric mixer until light and thick (around 4 minutes).
- Reduce mixer's speed to low and mix in half of dry ingredients. 
- Mix in yogurt.
- Mix in remaining dry ingredients. 
- Add grapefruit juice and chia seeds. Stir.
- Move batter into the prepared pan.
- Bake for around 50 minutes or until golden brown and a skewer comes out clean.
- Let cool completely.

Directions for frosting:
- Whisk powdered sugar, yogurt, juice and a pinch of salt in a medium bowl until smooth.
- Drizzle over the cake.
- Sprinkle with chia seeds.
- Let sit until glaze is set (about 30 minutes). To speed up the process, move into the fridge. 

I hope you enjoy!

World Cuisines: Lime & Cilantro Coleslaw (USA)

Ingredients:
- 4 cups thinly sliced/shredded green cabbage
- 3 scallions (green onions), thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream (or plain yogurt)
- 2 Tbsp lime juice
- lime zest from one lime (you can use grater/zester)
- 1-2 garlic cloves, pressed
- 1/2 serrano pepper, minced
- salt and pepper to taste

Directions:
- Combine cabbage, cilantro and onions in a large bowl. Mix together.
- Whisk mayonnaise, sour cream, lime juice, lime peel, serrano pepper and garlic together in a bowl.
- Toss over the cabbage to mix evenly. 
- Add salt and pepper to taste.

Makes 4-6 servings.

Enjoy as a side dish!

World Cuisines: Barbacoa Tacos from the Crockpot (Mexico)

This dish is super easy to make and delicious. The blend of spices makes the beef very aromatic and amazing in flavor. I hope you will enjoy it as much as I do. Today I paired up the meat with lime & cilantro coleslaw.  But it is also delicious with your choice of greens. Enjoy!

Ingredients:
- 2 Tbsp oil
- 2 pounds chuck roast, cut into 2-inch pieces
- 1 white/yellow onion, diced
- 4 garlic cloves, chopped
- 11/2 tsp ground cumin
- 1 tsp oregano
- 2-4 chipotle chilies in adobo sauce, chopped
- 1/4 cup fresh lime juice
- 2 Tbsp apple cider vinegar
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 3 bay leaves
- 1/2 cup water

Directions:
- Add water, vinegar, cumin, oregano, chilies, lime juice, salt, black pepper, cloves and bay leaves to your crockpot and turn it on high. Stir all the ingredients and put the lid on.
- Heat the oil in a large skillet on medium-high. Add the beef and brown on all sides (about 10-15 minutes).
- Move the meat to the crockpot. 
- In the same skillet, cook the onion and garlic until translucent and move to crockpot as well.
- Cook on high for 5-6 hours or on low for 8-10.
- Remove the beef, shred and place back in the pot. Stir and serve.

Serving ideas:
- small corn tortillas, warmed
- lettuce, chopped
- fresh cilantro (to taste)
- freshly chopped onion (optional)
- coleslaw

Serves 4-6 people, makes around 8-10 tacos.

¡Provecho! 

World Cuisines: Slow Cooker Beef and Beer Stew (USA)

Ingredients:
- 1 lb boneless beef chuck roast, chopped into 1 inch cubes
- 3-4 medium carrots, thickly chopped
- 3 medium Yukon gold potatoes, peeled and thickly chopped
- 2 medium yellow onions, thickly sliced
- 1 can diced tomatoes (14.5 oz) or 5 medium tomatoes, chopped
- 4 garlic cloves
- 1/2 bottle dark beer (6oz), such as brown ale
- 2 tsp salt
- 5 peppercorns
- 1 Tbsp brown sugar
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 bay leaf
- 2 allspice berries
- 1 cup water

Preparation:
- Add tomatoes, beer and water into a slow cooker. Add all the spices. Stir well.  
- Add all the vegetables and beef. Stir. 
- Cook on high for 4 hours. (Add a bit of water if necessary).

Makes 2-4 servings.

Bon appetit!

World Cuisines: Curried Meatballs (Indian)

Ingredients:
MEATBALLS
- 6 scallions, roughly chopped
- 1 jalapeño without seeds (for less heat)
- 6 garlic cloves
- 1 inch piece ginger, peeled and chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- pinch of cayenne pepper 
- 1 Tbsp lemon juice
- 1 egg
- 3 Tbsp plain yogurt 
- 2 tsp salt
- 2 pounds ground beef
- 2 Tbsp olive oil

CURRY SAUCE
- 1/4 cup olive oil
- 3-4 medium onions, chopped
- 8 garlic cloves, chopped
- 1/2 inch piece ginger, peeled and chopped
- 1 serrano pepper/chile de arbor, seeds removed (the serranos we used were milder than jalapeños, check before using!)
- 2 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 6 black peppercorns
- 1 bay leaf
- 1 can crushed tomatoes (around 15oz)
- 2 cups of water
- 1 Tbsp lemon juice
- a pinch of cayenne pepper (or more if you really like hot food)
- fresh cilantro and plain yogurt (optional) for serving

Preparation:
MEATBALLS
- Brush a baking sheet with olive oil.
- Purée scallions, jalapeño, garlic, ginger, lemon juice, garam masala, coriander, cumin, cayenne pepper and an egg in a blender until smooth.
- Preheat oven to 400°F.
- Transfer beef to a large bowl. Add yogurt, salt and purée. Mix with your hands until all the ingredients are well combined. 
- Using an ice bream scoop or table spoon, form/roll beef into golf ball-sized portions and place on baking sheet, spacing them around 1 inch apart. You should have around 22-24 meatballs. 
- Brush meatballs with more oil and bake around 20-25 minutes (until cooked through).
- Set aside.

CURRY SAUCE
- While the meatballs are baking, start your sauce.
- Heat oil in a large, heavy pot on medium. Add onions, garlic and ginger. Stir often and cook until onions are translucent.   
- Stir in serrano pepper, curry powder, cumin, turmeric, coriander and peppercorns. Stir often until spices are mixed in well and they begin to stick to the pot (around 2 minutes).
- Add tomatoes. Stirring, bring to a boil.
- Add bay leaf, salt and 2 cups of water. Return to boil. 
- Reduce heat and simmer for 25-30 minutes. 
- Let sauce cool, then transfer to a blender and blend until smooth. (Remember hot sauce will cause the lid of the blender to explode, so it is important to cool it off before blending). 
- Transfer sauce back to the pot. Stir in lemon juice and cayenne. Taste sauce and season with more salt if needed. 
- Gently move meatballs into sauce, simmer. Cook for 10 minutes. 
- Serve with rice and top with cilantro and a teaspoon of plain yogurt (if desired).  Around 6 servings.

Bon Appetit!

World Cuisines: Botwinka (Beet Soup) (Poland)

Ingredients:
- 3 medium-sized beets, peeled and cubed
- beet leaves from the 3 beets, chopped 
- 3-4 large carrots, peeled and sliced
- 2 medium white potatoes, peeled and cubed
- 1/4 cup chopped onion
- 1 chicken breast, cubed
- 2 Tbsp sour cream
- 1 allspice berry
- 1 bay leaf
- 1 tsp salt or more for taste
- 3-4 black pepper berries

Preparation:
- Separate the beet leaves from the beets and set aside. 
- Put the beets (not the leaves yet), carrots, onions, chicken and spices in a large pot. Add water up to 2 inches above the ingredients. (It's up to you how thick or how liquidy you want your soup. You can always add more water at the end if it seems too thick to you).
- Bring to a boil and cook for 20 minutes. Then add potatoes. If you add them at the beginning they might get too soft. Beets are pretty hard.
- Cook the soup for another 15 minutes or until potatoes are nearly soft. 
- Add the beet leaves and cook for another 10 minutes.
- In a bowl mix the sour cream with a few spoons of the hot liquid from the soup and then add the mixture back to the soup. (Why do we do that? We don't want the cream to curdle).
- Bring to a boil again and it's ready. 
- You can garnish your soup with a spoon of sour cream or plain yogurt.
- Enjoy your soup!

Makes 4 servings

World Cuisines: Sauerkraut with Split Peas (Poland)

This is one of my favorite holiday side dishes. We cook it throughout the year as well because it is so simple and delicious. You may not be able to harvest porcini mushrooms from beautiful Polish forests but you do not have to add them to the dish (even though my family does). We harvest them during fall, dry them and use them throughout the winter season. These mushrooms are very aromatic and occupy a high position in Polish cuisine.

Ingredients:
- 900-1000 g sauerkraut, homemade or jarred from the store (if you can't get Polish get German or one with the fewest ingredients (the best is with cabbage and salt only)
- 3/4 cups dried yellow or green split peas
- 1 bay leaf
- 1 large white or medium russet potato
- 1/4 - 1/2 cup dried porcini mushrooms
- 1 tbsp. unsalted butter
- salt and pepper to taste

Preparation:
- Soak the mushrooms for 1 hour in cold water. Rinse any dirt/grass/sand. Move to a pan, cover with water. Bring to boil and cook for 1-1.5 hours. Remove from water and chop into whatever sized pieces you want. (Some people prefer bigger).
- Boil the split peas with a pinch of salt and pepper until they become a mush. (You can soak them in water for an hour or two or overnight to speed the cooking process.)
- While the peas and mushrooms are cooking, rinse the sauerkraut with cold water to reduce its acidity. The more you rinse, the less sour your dish will be. I like it moderately sour.
- Move sauerkraut into a medium sized pan and cover with water. Add salt, pepper and bay leaf. Bring to a boil. Cook on medium for 1 hour. Add a bit of water if necessary. Add the mushrooms and cook for an additional 30 minutes. You can add 1-3 tablespoons of the water from the boiled mushrooms for a more intense mushroom flavor.
- While the sauerkraut is cooking, peel the potato and boil it in a small pot with a bit of salt (1/4 - 1/2 tsp). When soft, pour out the water, mash it with a fork, and set it aside.
- Once the sauerkraut is ready, remove 90% of the remaining water. Add peas, potato and butter. Mix well with sauerkraut. Cook for another 5-10 minutes so that it is not too liquidy. Add salt and pepper (if required) to taste. I like it pretty peppery :)

The dish tastes even better a few hours later or the next day.
Enjoy!