Category Archives: international recipe

Blueberry Oat Scones

Oatmeal Blueberry Scones

We’re getting ready to leave California, and we’re sad. Not only because it’s very nice here, but because, we have to pack and start life again in a new place. Many people tell us our lives are really exciting, having traveled to so many places, etc. But for us, we’re looking forward to finding a stable place. Especially now that we have a little one.

Anyways, Sarah now is trying to cook with the things we have in the cupboards. We have a lot of oatmeal, from Costco (American big supermarket which sells things in big quantities), so Oat Scones sounded good. Sarah found a recipe in the book Vegetarian Cooking for Everyone by Deborah Madison. It’s kind of sad, we’re transcribing this simple recipe instead of many other wonderful recipes the book has. You might see a few more from this book before we leave here.

One of the variations for this recipe it’s putting blueberries. Besides they’re yummy, Sarah has pledged to eat as many berries as she can before leaving the States. Her reasoning is that in Spain there are not blueberries and that in Denmark, they are somewhat pricy. That’s fine with Carlos, although he’s a little afraid of becoming a blueberry himself. The little one likes them too, although we cut them in little pieces for her.

This is the recipe:

Ingredients:

  • 1 cup rolled oats, plus extra for the counter
  • 1-1/2 cups all/purpose or whole-wheat pastry flour
  • 3 tablespoons brown suga
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 7 tablespoons cold butter, cut into small pieces
  • 1 egg
  • 1/2 cup plus tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • 1/4 blueberries

Preheat the oven to 425 (Fahrenheit) or 220 (Celsius).

Mix: The dry ingredients together, then cut in the butter with your fingers or two knives until coarse crumbs are formed. Beat the egg with the milk and vanilla and stir it into the dough. Mix just enough to moisten the dry ingredients evenly. Scatter some oats on the counter and turn the dough out on top of them. Pat into a  circle about 2 cm thick, then cut into eight wedges and place each piece on the oven. Bake until good browned, 15 to 18 minutes. Serve warm. It’s a nice snack.

Birthdays Parties!! (Back to the kitchen!)

Yesterday, on Friday night we celebrated our birthdays. They’re only 1 day apart! So we have to celebrate together, right? We invited almost 40 people! and only a few had to missed it. We were very excited for the party. It was very cool to have all the friends from Aalborg in one place. They were from different groups so it was nice to see them mixing.

It was an international party, besides Carlos (from Spain) and Sarah (from the U.S.) we had people from (East to West aprox.) Japan, Korea, China, Philippines, Ukraine, Turkey, Romania, Bulgaria, Germany, Norway, Great Britain, Senegal, Ghana, Island, Colombia, Mexico, Chile and California, and the ones who missed it were from New Zealand, India and Iran. All of this of course doesn’t count the people from Denmark.

Anyways this is food blog, so here we share the menu of the snacks. We put little signs with the dishes, since the international crowd would not know what it is. In our experience we have seen that it can be somewhat confusing trying something new that you have not idea what it is.

Birthday Party Menu:

For exact recipes please ask for it.

Spanish Empanada
Tuna, eggs, tomato, onion, peppers
This recipe was given to Carlos by his grandmother on her death bed.

American Potato Salad
Potatoes, eggs, mayo, celery, green onions, pickles, mustard
American as Coca-Cola. This is an authentic dish at every American party.

“Tex-Mex” 7 layer dip

Spiced pinto beans, (mexican) salsa, crème fraiche (sour cream), cheese, guacamole, green onions, and fresh tomatoes
This recipe comes from our days in Texas. Please don’t ask for this secret recipe.

Danish Carrots and Celery with American Dip
This is an amazing combination that keeps amazing generations.

Hummus
Garbanzo bean, lemon, sesame, olive oil
Middle Eastern Specialty (recently there has been an argument about if is Jewish or Palestinian)

Turrón
Traditional Spanish Christmas Candy.
These samples have been especially brought to you from Spain by Sarah and Carlos.


There were also other things and store-bought dips. There were plenty of chips to dip, but it took a while for many guests to get the concept. Some of them were eating all the dips with spoons!

We noticed that our vegetarian friend was pretty glad that everything was vegetarian (except the tuna of the Empanada).

p.s. So, now after the first trimester of Sarah’s pregnancy, it seems we’re back in the food blog businesses!

Burritos con Salsa Blanca

The Salsa Blanca was an invention that turned out really well.  I had planned on using left over Chili and brown rice for Burritos, but when I looked in the fridge I saw that we also needed to use the mild feta cheese that we had. So, my task was to make a salsa with feta cheese that would be really good on the burritos. I looked a few things up on the Internet but I couldn’t find any suggestions. This is what I came up with- a tasty flavored white sauce for vegetable-bean tacos. It sort of reminded us of the white sauce they serve on Kebabs in Europe.  Carlos and I will make this again!

Salsa blanca:

  • Feta
  • Juice of 1 fresh lime
  • 1/3 of a clove crushed garlic
  • 1/2 Tbs basil
  • black pepper to taste
  • Cilantro
  • 1/2-1 tbs buttermilk (to thin it)

Squeeze lime and add crushed garlic to it. Let sit for 10 minutes. Add all ingredients (except buttermilk) to T-mix and blend on 10 for 4 seconds. If you need to thin the sauce add just  bit of buttermilk. I use buttermilk because it will still be tangy like the lime.

Chili

We used leftover chili and the 3/4 cups brown rice I had left. I also added an extra zucchini I found. You could do the same thing with Bean tacos or sauteed vegetables. If you are converting Chili into burritos add more cumin and maybe a few more sauteed onions. If don’t have leftover chili you can use canned or cooked beans as follows:

Bean Tacos

  • 2 onions
  • 1 clove garlic
  • 1 green pepper (optional)
  • 2+ cups pinto or kidney beans
  • 1 can (400 gr) whole or chopped tomatoes
  • 1 tsp cumin
  • 1 tsp oregano
  • salt and pepper to taste

Saute onion, garlic and green pepper. Add beans and smash them or blend the beans in the T-mix. Add tomato juice and then the tomatoes. You might not need the whole can. Add spices and mix.

 

Bean Burrito with White Sauce

Bean Burrito with White Sauce

Vegetable Curry Quinoa

The other quinoa recipe we put up has been quite successful in the stats department, so, here is another quinoa recipe. This is inspired by a recipe by my French brother-in-law (Monsieur Janela). I added the vegetables I had in the fridge but feel free to improvise.

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • 1 tbs oil
  • Salt

Put the quinoa in a bowl and add some water. Rub the quinoa with your fingers. Drain water. I use a straining colander when draining the water. Repeat, just to make sure it is well cleaned.

In a medium sized pan, add oil and cleaned quinoa. Toast for several minutes and then add water and salt. Cover and after it bowls reduce heat. Its just like cooking rice at this point.

 Vegetable CurryIn the middle of the preparation
  • 1-2 onions
  • 2 carrots
  • 1/4 cauliflower
  • 250 gr. mushrooms in big pieces
  • 350-400 gr. sour cream or creme fraiche (sour cream).
  • 1 can of tuna
  • curry powder to taste
  • salt & pepper
  • oil
Chop onions and carrots in the T-mix. Add oil and saute the mix (or do in the t-mix). Chop cauliflower and after onions are cooked add to the saute mixture. Cook for another five minutes. Add mushrooms, tuna, sour cream and curry powder, salt and pepper.

Cook for 2-3 minutes. By this time the quinoa should be about done. Either mix quinoa and curry together or serve the curry over quinoa.

 

Vegetable Curry Quinoa. 4 servings

Vegetable Curry Quinoa. 4 servings

 We did not know if this was French, Andean, Southeast Asian, American or what? So we have to open the “international recipe” category.