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Oriental Cabbage Salad

October 23, 2009 by Firehouse Chef  
Filed under Appetizer, Buffet, Easy, Easy International Food Recipes, Easy Recipes, Lunch, New International Recipes, No Cook, Salad, Side Dish, Snack

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intnl1 Oriental Cabbage Salad - This distinct, delicious, Oriental cabbage salad is great for entertaining, buffets, and brunches. A quick and simple Iternational salad recipe, it is served at room temperature, so no worrying about keeping it chilled. Fresh, red cabbage and red onions were used to brighten it up, and a dash of “sweet”, in the form of maple syrup, gives it that distinct, delicious flavor.

Prep Time: 15 mins
Cook Time: 0 mins
Servings: 8
Difficulty Level: 1

Ingredients to make Oriental Cabbage Salad

1 1/2 tb Oil, olive
3 tb Lemon juice
1 1/2 tb Balsamic vinegar
1/2 c Rice vinegar
1 1/2 ts Maple syrup
3/4 ts Salt
1/4 ts Pepper, black, ground
1/4 ts Pepper, cayenne
6 c Red cabbage; thinly sliced
3/8 c Parsley, chopped
3 tb Cilantro, chopped
3/8 c Onions, red, minced

Directions to make Oriental Cabbage Salad

Step 1:In a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour.
Step 2:Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature.

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So Simple Spanish Pasta

October 6, 2009 by Firehouse Chef  
Filed under Boiled, Buffet, Casserole, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Food Recipe, Supper

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intnl_tus So Simple Spanish Pasta - This so simple, 3 ingredient, Mexican pasta recipe is absolutely fantastic! Convenient pre-cooked pasta is used, and mixed with salsa, spiced Velveeta cheese, and that’s everything, thats all there is to this meal. If you prefer you can add plain Velveeta cheese, and the salsa seperately, and even if you cook the pasta fresh, this quick and easy International recipe is still only 15 Minutes!

Prep Time: 10 mins
Cook Time: 0 mins
Main Ingredient: Pasta, Velveeta
Difficulty Level: 1

Ingredients to make So Simple Spanish Pasta

1/2 c Velveeta cheese salsa Dip
2 c Cooked pasta
Bell Peppers and Cilantro, for garnish

Directions to make So Simple Spanish Pasta

Step 1:Stir velveeta cheese spread salsa dip into heated pasta. Garnish with chopped peppers and cilantro.

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Potatoes and Cauliflower with Black Mustard Seeds

August 26, 2009 by Firehouse Chef  
Filed under Boiled, Buffet, Easy, Easy International Food Recipes, Easy Recipes, New International Food Recipe, Side Dish

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intnl1 Potatoes and Cauliflower with Black Mustard Seeds - This incredible vegetable, side dish recipe is not only dynamic, it has a little flavor of several nationalities in it. Some Greek, Indian, and even Mexican inspirations, come together, for a delectable combination, that really “Packs a Punch”. A quick and easy International recipe that has an abundance of flavor.

Prep Time: 10-15 mins
Cook Time: 25-30 mins
Main Ingredient: Potatoes, Cauliflower

Ingredients to make Potatoes and Cauliflower with Black Mustard Seeds

2 1/2 c Cubed new potatoes
1 sm Cauliflower
2 ts Black mustard seeds
12 To 15 fenugreek seeds
1 ts Freshly ground cumin seeds
1/2 ts Turmeric
1/2 ts Powdered hot red chile pepper
Salt
6 tb Peanut oil
2 tb Minced garlic
1 Tomato, chopped
1 Or 2 fresh Serrano chiles, chopped
1 c Chopped cilantro leaves
1 tb Lemon juice, or to taste

Directions to make Potatoes and Cauliflower with Black Mustard Seeds

Step 1:Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside
Step 2:Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes.
Step 3:Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro

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