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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Sep 20, 2012 in missions | 0 comments

Gallo Pinto

Gallo Pinto

Last week at our church,we had a fellowship after the  service.We were served Nicaraguan meal of Pinto Gallo, fried Plantain and lime chicken.Why,must you ask?Our church have missionaries sent there regularly,who are witnessing the people of Nicaragua.They have been able to start a church in Masaya .As i watched the brief video during the sermon of what all have been being done there,i was humbled to see the people who are willing to be the hand and feet of Christ,in order to spread the Gospel of Christ,leaving the comfort of their home behind. It is ironic that i have friend,Nubia,Nicaraguan.When i asked her about the food at her native country,she excitedly told me about ‘Pinto Gallo’.I had never heard of this dish before.When she shared the recipe,it sounded very familiar to red beans and rice popular here,which must have been Latin inheritance :-).However the red beans which are used there are very unique to Nicaragua and American version usually substitute them.It is simple yet very heart warming dish. Nubia says, this...

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Posted by on Sep 5, 2012 in Grains | 0 comments

Arroz Con Pollo

Arroz Con Pollo

After living in US,i have come to know that many  country have their version of favorite chicken and rice dish,sharing quite a bit of similarity ,each using unique blend of spices local to the region,cooked in rich broth.So to name a few Biriyani from India Paella from Spain ‘Arroz Con Pollo’ from Latin American countries.Also add Puerto Rico,Cuba to it. Jambalaya from USA-Louisiana All these rice dishes shares some similarity at the same time each one of it have the individuality of it own.So for example Biriyani is cooked with essential indian ingredients such as ‘garam masala’,garnished with cilantro and mint. ‘Arroz Con Pollo’ may have ‘Achiote’ instead of Turmeric powder whereas Spanish ‘Paella’ will have saffron.Puerto Rican base this dish on ‘Sofrito’. Choice of meat varies,besides chicken it may have sausage like in cajun Jambalaya or shrimp or mussels in Paella. ‘Arroz Con Pollo’ and ‘Paella’ have olives whereas  Indian  Biriyani have nuts like cashews and pistachios. Spanish Paella is known for being cooked in big round,very flat pan,called ‘Paella pan’,whereas traditional biriyani is cooked in...

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Posted by on Jul 2, 2012 in Grains, Storybook | 0 comments

Caribbean Rice

Caribbean Rice

Kids and I had a easy read ..I checked out a book called  ‘Caribbean Dream’  by Rachel Isadora.Short read with simple words where  beautiful painted pictures adored the pages giving the glimpse of warm Caribbean lifestyle and prompted the kids to ask questions…. ..so it inspired me to make Caribbean rice.This is what i have learnt about this dish .Most commonly,it has  coconut milk instead of water or in addition to water /broth whole pigeon peas or red kidney beans  Thyme is a herb of choice Green onions whole and scotch bonnet pepper,one of the hottest spiciest pepper are used.I didn’t use pepper at all. Keeping above pointers in mind,I set out to make it with what I had in hand.I had split pigeon peas(“toor’ lentil in hindi),I avoided it as people in our house don’t like the texture split pigeon peas gives to rice 🙂 and i have yet to find whole pigeon peas.I used black beans instead.I served it with Chicken Satay.Needless to say it was hit and we ate leftovers...

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Posted by on Jun 19, 2012 in Grains, missions | 4 comments

Jollof Rice

Jollof Rice

We took a trip to happiest place in the entire world,as it is called,”The Disney world”.It was my 4th visit personally and i love every bit of it every time.We visited Animal Kingdom.We had the lunch reservation with Mickey Mouse buds at ‘Tusker House’,set up in African village. We quickly made our way to lunch after photo op with Donald.We were treated with array of African,Indian, Malaysian,Middle Eastern,American cuisine for buffet.I was in heaven.Food was D.E.L.I.C.I.O.U.S…My mouth is watering thinking about the Malaysian Chicken curry i had.This is where i tasted,Jollof rice along with fried plantains.I made a mental note to make this African rice staple as i scooped the second serving in my plate. We are learning the geography of the world as we eat.Ghana, Liberia,Nigeria precisely.No,I take it back.That is an exaggeration.We talked about the countries the Jollof rice is popular in and where they are on the map.At least ‘I’ know where these countries are in Africa and my kids learnt the continent,they don’t comprehend it yet.I will keep trying. We also said...

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Posted by on Apr 2, 2012 in Grains, Indian | 2 comments

Broken Yellow Rice

Broken Yellow Rice

Whats in the name?  I went to the Chinese store little while back and noticed they have decent size bag of Jasmine Rice.So I grabbed.When my turn came to pay at the counter,I noticed that it is not ‘Jasmine rice‘ but it is ‘Broken Jasmine Rice‘ that I have picked up by mistake.I looked behind me,it was a long line of people.Mind you,my kids think standing in the line quietly is against the rule,they have to  go to aisle and lift the product and bring it to their eye level if they can,to see what it is.So I don’t wanted to go back and correct my mistake and stand back in the line again.I paid and moved on.Driving back I was thinking,what I am gonna do with this rice?My thought was,if it is sold in the store,it is eaten.I asked my mom,she said,they used to get ‘broken’ rice as leftover from ‘rice milling process’.My grandparents cultivated rice.So i was set to experiment with it.That explains the ‘Broken’ part,if you...

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