Ema Datshi

Ema Datshi is a national dish of Bhutan. It is traditionally screaming hot, as are most Bhutanese dishes, but it is very good and also a perfect way to liven up any dinner party you want to give. I originally got this recipe from a British friend who didn't warn me ahead of time just how hot it is, and while I am not generally a fan of really hot foods, I found this to be delicious! If you can't stand hot, spicy foods, leave this one alone. If you can, you'll thank me for sharing this.

8 ounces chili peppers (green and of medium hotness, cut lengthwise)
1 onion, chopped lengthwise
2 tomatoes
8 ounces Danish Feta cheese (The cheese used in the Bhutanese recipe cannot be found outside Bhutan.)
5 cloves of garlic, finely crushed
3 leaves of cilantro
2 tablespoons vegetable oil
4 cups cooked red or white rice

Put the chilies and chopped onions in a pot of water (about 12 ounces). Add the vegetable oil. Then boil on medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 minutes.

Add cheese and let it remain for 2-3 minutes.

Add coriander and turn off the heat. Stir. Put a lid on the pot for another 2-3 minutes.

Serve a plate at a time on a bed of red or white rice.

Enjoy!
C

Easy Potato Soup

This is a very easy recipe that I learned from my dad. It really hits the spot on a cool autumn day.

 

4 large potatoes

1/2 large sweet onion

1 small canned ham

2 cans Swanson chicken broth

 

Wash your potatoes, peel them, wash them again and dice them up. Put in a soup pot. Wash and peel your onion. Cut it half in two and dice up one half for the soup. Add to potatoes. (I always put the other half of the onion in a ziplock bag and refrigerate for later use.) Open your canned ham, drain, and then cut it into bite size pieces. Add to the potatoes and onions. Lastly, pour the two cans of chicken broth over your other ingredients. If all ingredients aren't covered by the broth, add extra until they are. Stir well.

 

Bring to a boil then cover, reduce heat, and simmer until the potatoes are tender. This usually takes about an hour. Stir occasionally.

 

When the soup is almost ready, you will need to take one cup of milk and one and a half tablespoons of corn starch, mixed well together, and add to the soup as a thickener. Remove from heat when your soup is the consistency you desire.

 

This is really good served with shredded cheddar cheese on top and oyster crackers, or with cornbread. Either way it's a winner.

 

Enjoy!

 

C

Delicious Lamb Chops Recipe

I realize lamb isn't everyone's cup of tea but this recipe is easy, delicious, and will make a fan out of anyone who doubts that lamb can be delicious. I don't recall where I got this recipe from but it has livened many a dinner party for me. You will need a small skillet with its lid.

 

2 lamb chops (approximately 1 pound.)

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon minced onion

1/3 cup lemon juice

2/3 cup water

 

Slowly heat the olive oil in skillet. Add the lamb chops and brown well on both sides (approximately five minutes.)

 

Add the remaining ingredients together in a bowl and mix well. Pour over the lamb chops in the skillet. Bring to a boil. Reduce heat and simmer, covered, for about forty minutes or until the lamb is tender. Remove chops.

 

Thicken the oil mixture in your skillet with 1 tablespoon corn starch and 1/2 cup water. Bring to a thick consistency.

 

Serve your lamb chops with white rice (prepared as per manufacturers instructions) and gravy.

 

(You can double and/or triple the ingredients as necessary.)

 

Enjoy!

 

C

Lemon Daiquiries

You’ll need your blender for this one.

1 ½ cups Bacardi Dark Rum
1 can Minute Maid frozen lemonade (thawed)
½ can water
½ blender pitcher of crushed ice

Combine the above ingredients in your blender and mix on high for about a minute. Serve in chilled glasses.

Warning: This may have the consistency of a milkshake but it has the effect of morphine if you overdo it.

Enjoy!

C

Peanut Butter - Potato Pinwheels

This is a recipe I got from my mother. It is very easy to make and is a delicious candy to serve on any occasion.

1/4 cup mashed potato flakes
2 tablespoons milk
1 teaspoon vanilla flavoring
1 pinch of salt
1 sixteen ounce package of confectioner's sugar
1/2 cup creamy peanut butter

Combine mashed potato flakes, milk, vanilla flavoring, and salt in a bowl. Mix well. Stir in the confectioner's sugar until it reaches the consistency of dough. Chill in the refrigerator for 1 hour.

 

Place a length of wax paper on your countertop. Take the potato dough from the fridge and knead it into a rectangular shape about 1/4 inch thick. Spread the peanut butter onto the dough until you've completely covered it. Then, being careful not to "tear" your dough, roll it into a log. Refrigerate for another hour.

 

Cut your candy into pinwheels and serve.

 

Enjoy!

Carey

Shepherd's Pie

This is a traditional British dish that is perfect for any occasion from a family meal to a dinner party. Everyone will love it!

Preheat oven to 350 degrees.

Meat and Potatoes
1½ pounds ground lamb
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe

2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground lamb until brown and drain, saving 2 tablespoons of the grease.

To make the gravy: in a sauce pan, combine the lamb grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the lamb.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next spoon in your fried lamb and gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat and gravy and evenly spread the potatoes over the meat/gravy. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.

Enjoy!

Carey

Italian Chicken

4 boneless, skinless chicken breasts
Pasta Sauce
Shredded Mozzarella Cheese

Preheat oven to 400 degrees.

 

Wash your chicken breasts and place them on a lightly greased baking pan. Bake for twenty minutes. Remove from oven.

 

If you haven't made your own pasta sauce, use any brand you like (my current favorite is the tomato, garlic, and onion variety from Ragu.) Put three to four tablespoons of pasta sauce over each piece of chicken. (Don't use the tablespoon from your measuring spoons; use a tablespoon from your kitchen utensils drawer.)

 

Lightly sprinkle each chicken breast with the shredded mozzarella cheese.

 

Return to oven and continue baking for another fifteen to twenty minutes.

 

Serve with any vegetable(s) you like and either garlic bread or rolls.

 

Enjoy!

Carey