Tag: week night meal

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(121) Myanmar – Shan Noodles

Myanmar, formerly known as Burma, is a Southeastern Asian country that is found beside Thailand, Laos, China, Bangladesh, The Bay of Bengal, and Andaman Sea. The country is well known for following the Buddhism religion and its vast collection of pagodas (pictured below), there are over a whopping 10,000 throughout the country. Lesser known about Myanmar is the 130 ethnic groups that reside here. The government has sorted these groups into 8 ‘races’, Bamar making up 70% of the population. With the numerous ethnic groups there are over 60 languages spoken.

Old Bagan, Myanmar. Source: Spraktidningen.se

Burmese cuisine is as diverse as its ethnic groups going back to the longstanding agricultural practices and trades with neighboring countries. Traditionally when in Myanmar you would eat sitting on a bamboo mat and food would be served on a low table known as a daunglan. Staples of a Burmese kitchen include rice and rice noodles, fish and soy sauces, tomato, a large variety of warming spices, fresh and dried seafood, meats (beef is less likely), ginger, and an array of fresh vegetables to name a few. A phrase used to describe the food of Myanmar is “chin ngan sat” which means sour, salty, and spicy.

The dish we made for Myanmar is called shan noodles, a meal of noodles as the name implies with chicken or pork with a tomato-based sauce. It originated in Shan state which is located in the eastern part of the country and is often served at breakfast time. Sometimes you will find this meal served over broth.

I enjoyed the simplicity of the recipe and the ingredients. We always have rice noodles in our pantry since Asian cuisine is common in our weekly rotation. I prepared my dish with more of a chopped approach were as the original recipe recommended finer preparation (i.e. the peanuts and onions). This was easily made during the week.

This dish is all about balance- sweet to spicy and textures. The peanuts brought a great salty crunch. The ginger gave the dish a nice kick and we found the tomato sauce very unique. I would be curious how this would have been with a chicken broth, let us know in the comments if you have tried it in soup form. We rated our Myanmar meal 8.5/10.

Shan Noodles

A well balanced sweet and spicy noodle dish that is easy enough to make in your week night rotation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian, Burmese
Servings 4

Ingredients
  

  • 6 tbsp vegetable oil
  • 1 lb chicken or pork chopped into bite-sized pieces
  • 10 oz dried shan noodles thicker rice noodles
  • 2 onions chopped
  • 6 garlic cloves minced
  • 1 1 inch piece of ginger peeled and finely chopped
  • 8 tomatoes chopped
  • 1 tbsp tomato paste
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp chili powder optional but recommended
  • 8 tbsp peanuts chopped
  • 2 scallions chopped for garnish

Instructions
 

  • Place the dried noodles in a bowl of cold water, bring a large pot of water to a boil and place the noodles in. Turn off the heat.
  • Heat the vegetable oil up in a wok or large fry pan. Fry the garlic, ginger, and onions for 6-8 minutes on medium/low heat.
  • Add chili powder and mix well. Then add chicken/pork, tomatoes, and tomato paste stirring to combine. Then add the soy sauce and sugar increasing heat to medium. Allow to cook for 15 minutes, stirring occasionally. The tomatoes should be crushed and juices released.
  • Drain the noodles and serve a "handful" sized amount for each person. Top with chicken/pork mixture and garnish generously with peanuts and scallions. Enjoy!
Keyword Asia, Burmese, Myanmar, Noodles, Shan Noodles
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Kenya Day 3 – Maharagwe with Sukuma Wiki

I have a vegetarian and vegan option for you fellow foodies out there! Today’s meal consists of a bean dish (maharagwe) and a side of collard greens (sukuma wiki).

Maharagwe is a creamy bean stew that is found along the Eastern coast of Africa. Maharagwe means beans in Swahili and often refers to kidney-like beans that have a molted/speckled appearance. Coconut milk, spices, tomatoes, and diced peppers and onions are also found in the dish. You can find the recipe I referenced here.

As for the sukuma wiki (recipe), it is a simple side that is often found in African cooking due to the few ingredients which can be found locally and its versatility. With it being fewer ingredients it certainly doesn’t break the bank to make! The affordability of the meal is actually in the name- sukuma wiki meaning “stretch the week” in Swahili. There are variations on the dish but at its core is collard greens, oil, salt, tomatoes, and onions.

I opted for flatbread once again, but to keep it traditional you can take a swing at ugali. The entire meal was simple to make especially with the use of several canned ingredients it cut down the prep time. This was a nice option for the work week and also very affordable!

This hearty bean meal was well complimented by the cream coconut sauce. The bed of collard greens paired well. The flat bread was the perfect vessel to scoop everything up. Overall the flavor was found to be underwhelming so we rated this meal 6/10 average. Oh well!

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(113) Philippines – Adobo Chicken

The Philippines is an Asian country made up of 7.6k islands of which only 2k are inhabited. The Philippines are known for their beautiful beaches and picturesque landscapes like the one pictured below.

Source: science.org

The cuisine of The Philippines is unique due to the diverse ethnolinguistic groups and tribes over the thousands of islands. Much of Filipino cuisine was created several centuries ago and have since evolved into known dishes today such as paella, lechon, adobo chicken, and lumpia to name a few. This country is also one of the world’s largest producers of coconut. Vinegar is also known as a very crucial element in Filipino cuisine as you will read more about below.

Of course the dish we chose is a very well known dish and is often the first food to be associated with Filipino food- chicken adobo! When I was researching the Philippines, my friend Eric who is half Filipino, steered me in the direction of this mouth watering plate. He has made us this meal on multiple occasions so I already had a good idea how good it would taste. Adobo, a salt, vinegar, soy sauce, and black peppercorn marinade has been around since the precolonial period. The indigenous people would use vinegar and salt to help preserve food in the tropical climate.

This was another easy dish! I marinated the chicken overnight in order to get as much flavor as possible and while it cooked I could get the mushrooms and onions prepped. When everything was cooking I got the rice going and prepared the salad. Although it was a steady hour of cooking with minimal breaks it can be done during the week.

Yum! This chicken was so delectable, the mushrooms were tender and full of flavor, and the salad was refreshing and spicy! We loved that the ingredient list was minimal and not overwhelming. The meal overall was well rounded and a crown pleaser. We rated it 8/10!

Adobo Chicken with Mushrooms and Onions – The Philippines

Paige
This super savory chicken uses simple ingredients and is easy to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine Asian, Filipino

Ingredients
  

Adobo Chicken

  • 6-8 chicken thighs preferably bone-in with skin on
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 4 garlic cloves minced
  • 1 tbsp black pepper corns
  • 4 bay leaves
  • 1 tbsp olive oil

Mushrooms and Onions

  • 1 onion diced
  • 8 oz mushrooms I used portobello, diced
  • 3 tbsp soy sauce
  • 3 tbsp white vinegar
  • 2-3 garlic cloves minced
  • 1 tbsp olive oil
  • 1/2 tbsp black pepper corns
  • 1 bay leaf

Instructions
 

Adobo Chicken

  • Marinade all ingredients for a minimum of 4 hours, I marinated mine overnight for more flavor!
  • Preheat oven to 375 degrees, place chicken with marinade in dutch oven and cook for 30 minutes covered.
  • Flip chicken over and cook for another 30 minutes or until chicken is cooked through. When flipping chicken drizzle marinade over the top to give chicken a glaze.
  • Serve chicken with jasmine rice or a salad. We decided to do both.

Mushrooms and Onions

  • Prep mushrooms and onions while garlic simmers at medium heat in skillet.
  • Add mushrooms and onions to garlic with remaining ingredients, allow to simmer until cooked through. Serve on top of jasmine rice and chicken.
Keyword Adobo, Chicken, Cooking Every Country, Filipino, Mushrooms, Onions, Soy Sauce, The Philippines, Week night meal
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(112) Tunisia – Shakshuka

Today’s meal is from Tunisia, not Greece as the above picture may convince you. Tunisia is apart of Northern Africa which borders the Mediterranean Sea, Algeria, and Libya. Here you can find a blend of Arab and Berber culture, 99% of the country being Arab. An interesting fact about Tunisia is that Star Wars A New Hope was filmed in several locations.

Sidi Bou Said – Source: The Japan Times

The local fare is greatly influenced by the countries culture and surrounding regions. Like other countries that border the Mediterranean Sea, olive oil, tomatoes, and seafood are commonly used in their meals. A trait that sets Tunisian cuisine apart from other Northern African countries is that most of their meals are spicy. These spices include cumin, caraway, chili peppers, paprika, coriander, and garlic.

The dish I found to represent Tunisia is called shakshuka. It is thought to have originated here, but is widely eaten as a breakfast dish throughout the Middle East and Northern Africa. Simply it is lightly poached eggs in a pepper and tomato sauce along with other fresh ingredients. This meal traditionally is vegetarian and the recipe I used can be found here.

After prepping all the veggies (or using canned) you end up combining all the ingredients in one pot and making wells for the eggs to sit while they cook. The recipe is fairly simple and quick to make.

We found this plate to be unique, but unfortunately underwhelming in flavor and textures. The flatbread pair well and was the perfect vessel to transport the meal to your mouth. I can’t see us trying this one again, it was rated 6/10.

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Ireland Day 3 – Irish Boxty

For Ireland’s third dish I bring you more potatoes! This simple and tasty dish was first made in the 1700s and was easy enough to make due to the use of potatoes, a widely available staple.

The first preparations of boxty used the following ingredients of grated potatoes, either oatmeal or flour, egg yolk, milk, and butter or animal fat. Many would transform tin cans into graters. Traditionally these “potato cakes” were cooked over the stove in a pan. The more modern approach to this meal does not differ dramatically, you can find the recipe here.

The combination of mashed with raw potatoes gives this dish a nice texture. Sometimes the cakes are served with a rich stout reduction sauce or a simple tab of butter- we used sour cream! 😍

Often times it’s recommended to serve these cakes with sausage and veg. We opted for honey glazed carrots and parsnips with thyme and rosemary along with kielbasa which is not traditional but what we prefer.

Oh the versatility of a potato. This recipe forever changes the game for leftover mashed potatoes! It was a wonderful surprise especially with the addition of sour cream. The carrots and parsnips were a lovely side and completed the meal. Don’t underestimate the ack of meat in this dish because these little cakes will fill you up! We rated them 8.5/10.

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(102) Netherlands – Boerenkool Stamppot

The Zaanse Schans Windmills. Source: The Globe Guide

Welcome to the Netherlands, a Northwestern European country which borders the North Sea, Belgium, and Germany. Netherlands means “low-lying country” which is indeed a true fact. The country is relatively flat with 25% of the country being below sea level, and 50% 3ft or less above sea level. When many think of Netherlands you think of tulips right? Even though the Dutch are the world’s largest exporters of flower bulbs, tulips are not native. Tulips originate in Turkey and were imported in the 16th century. Another big export of the country is beer which they rank the 2nd largest in the world. The Dutch really like their booze because they are also the inventors of gin which was created in the 16th century and introduced to the British. Sounds like they know how to have a good time!

When it comes to the cuisine of Netherlands the country is relatively healthy and is the 2nd largest exporter of vegetables in the world. With veggies on the mind there are two other key ingredients to the Dutch dinner- meat and potatoes! Back in the 1800s potatoes were eaten with every meal since they were widely available and inexpensive. With colonization and trading of goods during the Golden Age (1581 to 1672) Dutch cuisine is quite the fusion of flavors. The national dish of the Netherlands is called stamppot, doesn’t that sound appetizing?

There are a variety of ways to prepare stamppot, but the base always is mashed potatoes. The variations come from the vegetables that are mixed in, whatever is available in the kitchen! This meal is said to be one of the oldest Dutch meals and used to be a staple dish in the winter. Using the seasons past crops and the heartiness of the potatoes and sausage left you warm and full with little expense. Boerenkool translates to kale and is the type of stamppot I prepared with the addition of carrots. This is the recipe I used.

The meal was easy enough to prepare. I made a basic gravy using a rue which turned out to be more pale than I had anticipated- I suspect I needed more time to get the deeper brown color. I substituted my go to kielbasa for the sausage because of the more desirable texture and leaner meat (I go for turkey). I made sure to liberally season the potatoes with nutmeg, nothing is worse than bland mashed potatoes!

We found this dish to be very hearty with a nice mix of veggies and kielbasa. The warmth from the nutmeg was notable and a pleasant. The gravy paired well, however it also made the dish heavier and more filling. I didn’t chop the kale fine enough, but I think this element helped lighten the meal. We rated it 6.5/10.

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(97) Austria – Jägerschnitzel

Hallstatt, Austria. Source: Finduslost.com

Getting closer to 100, how amazing the journey has been! Austria marks 97, another scenic destination in all seasons. It borders Slovenia, Italy, Switzerland, Germany, Czech Republic, Slovakia, and Hungary. This country is very mountainous containing the Northern Calcareous Alps, Southern Calcareous Alps, and the Central Alps which roughly makes up over 60% of the country. The world’s largest ice cave can be found in Werfen and spans 26 miles. As it seems pretty obvious Austria is known for its winter sports and outdoor adventures. A lesser known fact is that the beloved energy drink Red Bull was created in Austria. Now for the real good stuff..

Austrian, also known as Viennese cuisine, is a fusion of the past Austro-Hungarian Empire. Several cooking methods are used including stewing, frying, boiling, braising, and roasting. Meat is usually at the heart of the meal and common accompanying ingredients include mushrooms (especially local wild ones), Paprika is no stranger in an Austrian’s kitchen. Like many other countries the specific cuisine differs on providence.

For Austria we decided to go with a classic recipe- jägerschnitzel (which translates to hunter’s cutlets from German). Not only is it a fun word to say, but it is an adored dish in Austria and surrounding countries. It was originally made from venison or other wild game and topped with a creamy mushroom sauce. The meat is pounded until it becomes a thin cutlet and fried. The mushroom sauce contains white wine, heavy cream, and butter- name a dreamier combination? Now that you are salivating you better check out the recipe.

Ian cooked this dish which he found to be straight forward which is just how he likes it. The preparation of the sauce was crucial as this is what really brought the meal together. The mushrooms do not take long to cook, but it is important they have the opportunity to absorb all the essence from the paired ingredients.

This dish was excellent. The sauce was perfectly creamy with a buttery flavor. The mushrooms really absorbed that sweetness from the sauce which tasted divine on the pork. The pork was well seasoned and cooked perfectly. This well rounded dish deserved an 8.75/10 rating.

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(94) Seychelles – Creole Prawn Curry

A beautiful Seychelles beach. Source: CNN.com

Doesn’t that look nice? I would love to be sticking my toes in that warm, white sand.. but instead of sand I’m stuck with white snow. Anyways.. welcome to Seychelles! You can find this African country in the Indian Ocean north of Madagascar. Seychelles is an archipelago made up of 115 islands with 8 being having the majority of inhabitants. Interestingly there were no inhabitants until the late 1700s when the French discovered the islands. These are the only islands in the world that are formed from granite versus typical volcanic or coral elements. The worlds largest seed, Coco de Mer, can weigh up to 40lbs and can be found on two of the 115 islands making it heavily (pun intended) protected due to its variety.

The cuisine of the island is like many other neighboring islands. Local produce and seafood dominate the main course which includes shark chutneys and fish curries. You can eat the cherished Coco de Mer seeds however due to their size and harvesting rules many do not. Breadfruit is very popular here and according to legend if you eat breadfruit here you will return some day. I used this recipe which was actually created by Chef Daniel Louis on the island of Mahe, Seychelles. The recipe is for traditional shrimp creole curry. Creole cuisine ) is a mix of African, French, Spanish, and Caribbean influences that involve a lot of spice and heat using simple cooking methods.

Cooking and preparation was simple using basic cooking techniques. I liked that this recipe used a whole cinnamon stick to give a deeper flavor. Good thing I still have 50+ from a previous order..🙃

As you know we love shrimp dishes and this one didn’t disappoint! We enjoyed the warmth from the ginger and curry, however it did remind us of some dishes we have made before. The shrimp pairs well with these flavors and the coconut rice is just a given at this point (it is the only way to eat rice with curry flavors). We though it was deserving of a 7.25/10. Side not still not a huge fan of eggplant- think I will pass in the future🍆

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Mexico Day 2 – Elotes

Mexico is home to the most diverse corn in the world with a total of 64 varieties found throughout the country. This crop was first domesticated in Honduras (6600 BCE – 3500 BCE) and eventually made its way up to Mexico where it was used greatly by the indigenous people. Today we will be honoring that staple by making elotes or as most know it Mexican street corn! Elote was born in Mexico City and quickly spread throughout the Americas. It became popular because it was portable and tasty! Restaurants sometimes will serve this up as a side dish, but tonight it is the dish! Recipes can vary and include an array of toppings but I decided to go the classic route.

First you start by cooking the corn. Traditionally you would grill them, but I chose to boil them. While the corn is preparing combine the remaining ingredients to make your sauce. If you are unfamiliar with cotija cheese it reminds me of feta with a similar texture.

Once your corn is cooked just slather the sauce on evenly and garnish with cilantro and a squeeze of lime juice. Be warned a little sauce goes a long ways! If you want a kick you can add a little chili powder (not pictured).

Ian was a bit overwhelmed by the sauce and found it tasty but very heavy, I on the other hand thought it was heavenly. I think if you are able to grill the corn it would have elevated the dish. We made up some chicken to go with the meal but it honestly is so filling it could have been eaten alone. We rated it 7/10!

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(90) Mongolia ?- Mongolian Chicken

Source: Nature Mongolia (Youtube)

After our journey west we are going northeast to Mongolia. This eastern Asian country is bordered by China and Russia and is one of the largest landlocked country in the world. It is also the least populated country with over 25% of its inhabitants living the nomadic lifestyle. Mongolia is sometimes referred to as “the land of blue skies” because of how often the skies are clear. The Gobi desert makes up the southern border of the country and has an impressive dinosaur fossil reserve. Wild horses run abundant here with a ratio of 13: 1 to humans. Endangered snow leopards and two hump Bactrian camels are also native here.

In Mongolia there are some truly unique traditions around their food. “Airbag” or fermented horse milk is one of the most popular drinks with spiritual importance. Another popular food despite below freezing temperatures is ice cream! It is believed to be first created in Mongolia but it wasn’t the sweet treat we love today but rather meats stored in intestines and the jolting from riding on a horse made an ice cream like substance.. I’ll pass!

Mongolian cuisine primarily consists of meats, fats, and dairy products due to the climate and resources of the country. Due to its location China and Russia have influenced their cuisine. Today I make a better known dish- Mongolian chicken! This simple but incredibly savory meal can be found in Chinese and Asian fast-food restaurants and was actually invented in Taiwan. I did not realize the lack of Mongolian authenticity until after the fact so there will be a Mongolia round two..🙃 Does that mean I need to round up some intestines and a wild horse? Nonetheless lets continue, here is the recipe.

Well at least it was easy to prepare and took few ingredients. I decided to add some golden zucchini (glorified zucchini) to the dish to add color and balance. The cornstarch was definitely a game changer and allowed the sauce to coat evenly.

This was a meal we needed! Simple, quick, and delicious- check, check and check! The chicken was insanely delicious, the sauce was very similar to teriyaki, and this could have earned the perfect 10 if it had more elements to the dish. I can see myself making this in the future using this recipe as the base to a bad ass stir fry! 9.5/10, so close darling! We will have Mongolia take two in the future to find the real deal.