We've Moved

It's only been 2 days, I know, but we've already moved to a different site. My amazing friend Colin, who is a genius with websites, set me up on a Wordpress site which will be much easier to update and keep going with fun recipes for you.

So check it out here at InternationalFoodLover.Wordpress.com

Pumpkin Waffles

Serves: 6

15oz Pumpkin puree

3 Eggs

1 1/3 C Milk

3 C Flour

1/2 C Sugar

1 t Salt

1 T Molasses

1 T Honey

2 T Cinnamon

2 t Nutmeg

1/2 t Cloves

2 t Vanilla

2 t Baking soda

2 t Baking powder

Mix all wet ingredients together (egg, sugar, honey, molasses, vanilla, and pumpkin puree). Add the dry ingredients together (flour, nutmeg, salt, cloves, Cinnamon, baking powder, and baking soda). When both are thoroughly mixed, slowly add the dry ingredients into the wet. Once the two are combined, add the milk. You should have a thick pancake batter consistency. When the waffle maker is hot and ready add the batter.


PS. if you want pancakes instead of waffles you can add more milk to have a thinner batter.


Candied walnuts


1/2 C walnuts
1 t Cinnamon
1 t vanilla
Pinch red pepper flakes
1 T Brown Sugar
1/2 T Butter
Pinch salt


Heat your pan at medium heat and add the butter and nuts. When butter is melted add all other ingredients. Make sure to keep stirring, you don't want your nuts or the sugar to burn. Cook on this heat for about 6 minutes and then remove from heat to cool.

Vietnamese: Chicken Spring Wraps

Prep time: 15 min

Cook time: 15 min

Serves: 6-8

For the chicken (3 breasts)

3 T Teriyaki

2 T Soy sauce

1 t Red pepper flakes

1 1/2 T Peanut butter

2 t Sesame oil

2 t minced garlic

1 T Brown sugar

Heat sesame oil in a hot skillet or a wok and add the minced garlic. Chop the chicken breast and add to the garlic. Add in all other seasonings and spices. Cook until all chicken is thoroughly cooked. You can check chicken by cutting one of the biggest pieces.

For the Veggies

1 1/2 C Carrots

1 1/2 C Onions

1 1/2 Zucchini

3 T Soy Sauce

1 T Teriyaki

2 t Sesame oil

1/2 t pepper

2 t Corn starch

Heat Sesame oil in wok or frying pan and julienne all veggies and toss them into the pan. Add seasonings to the veggies and cook until the veggies are still al dente (crunchy).

(Optional) For the mushroom (2 Cups)

1/4 C Green onions

1 T Teriyaki

2 t Soy sauce

1 t Sesame oil

1 pinch red pepper flakes

2 t Cilantro

1 t Corn starch

Heat your pan on medium high. Add the oil to the pan and then add the mushrooms. Once the mushrooms have been cooking for about 2 minutes add all the sauces and seasonings. Sprinkle the corn starch on top and stir. The mushrooms should take about 6 minutes.

Garnishing

1/4 C Cilantro

1 C Peanuts

Lettuce

1 C Bean sprouts (optional)

1/4 C Radish (optional) you can season with a little pepper and soy sauce

Greek: Gamesta

Cook time: 50 min

Serves: 6-8 people

3 Big Tomatoes

3 Peppers

3 C shredded chicken

4 C cooked wild rice

1/2 C chopped onions

1/4 C Raisins

1/4 C Roasted Pine nuts

2 T EVOO

38 oz Tomato sauce

1 T minced garlic

2 t dried oregano

1 t salt

1 t cinnamon

1 t red pepper flakes

1/4 t nutmeg

2 T Brown sugar

3 t Worcestershire

Start by turning your stove top to medium high. Get your EVOO hot and add the minced garlic and chopped onions. Cook till translucent. Add the tomato sauce, cooked rice, chicken, raisins, pine nuts, and seasonings and sauces (salt, cinnamon, red pepper flakes, nutmeg, brown sugar, Worcestershire, and oregano). Cut your peppers and tomatoes in half and scoop the insides out. fill all 12 halves with the mixture and bake in the oven at 350 for 30 minutes. Add cheese to the top if you wish. And finally enjoy a wonderful Greek dish.

Thai: Curry Cashew Chicken

3 Chicken Breast

1 C Zucchini

1 C Carrots

1 C Sweet Beans

3 C cooked Rice
1 C Onions

1/2 C Cashews

1/4 C chopped Cilantro

15 oz. Coconut milk
3 T Peanut butter
2 T Red Curry paste

3 T Soy Sauce
1 T Ginger minced

3 T Brown Sugar
1 T Garlic minced

2 t Corn starch

2 T Sesame Oil



Get your rice cooking. Cut the chicken into 1 inch slices. Get your wok hot and add sesame oil. Place chicken in wok along with all seasonings and sauces (Coconut milk, red curry, soy sauce, brown sugar, peanut butter, and Corn starch). Julienne veggies, with the exception of sweet pies, so they are all the same size and place in wok when chicken is almost done. Cook the veggies so they are still slightly crunchy and toss in the sweet pies for 2 minutes. Garnish with cilantro and cashews. ENJOY!!!