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Creamy Cauliflower, Potato, and Cheesy Ham Chowder

November 30, 2019 By Grace Leave a Comment

I was given 2 hams for Thanksgiving. These were not used at our feast at my sister’s house (she hosted yay!), so here I am with a huge amount of ham and what to do with it? Make Creamy Cauliflower, Potato, and Cheesy Ham Chowder of course!

The chowder also includes onion and garlic, chicken broth, and heavy cream. I used cheddar in the soup, and parmesan shavings to top the soup. Cheese and more cheese is a fabulous thing. 🙂 This really was absolutely delicious and was accompanied by a light salad and a French demi baquette.

The ham imparted such an amazing flavor to the soup and I’m happy that I have more ham so that I can whip up this soup again!

You will absolutely love this delicious soup!

Creamy Cauliflower, Potato, and Cheesy Ham Chowder

So creamy and delicious, this is perfect for using up leftover Thanksgiving ham, or anytime you desire some serious comfort food!

Prep Time10 mins

Cook Time21 mins

Total Time31 mins

Course: Soup

Cuisine: American

Keyword: chowder, creamy, ham, Soup

Servings: 3 people

Author: Grace

Ingredients

2 tbsp olive oil
1 onion diced
1 small potato peeled and cut into small pieces
1/4-1/2 lb diced ham
4 cloves garlic minced
1/2 head cauliflower cut into small pieces
32 oz chicken broth you may have some left over
3/4 cup heavy whipping cream
1/2 cup shredded cheddar
parmesan cheese shavings as soup garnish (optional)
cayenne pepper to sprinkle on top (optional)
salt to taste
pepper to taste

Instructions

Heat up your olive oil in a large sauce pan on med – med high heat. Add your onion and garlic, and saute until softened, around 3-5 minutes.
Add the ham, and stir fry for around 3 minutes. Then add the cauliflower and potato and give it a stir.
Add enough chicken broth to cover the mixture and then bring to the boil. Cover, then lower to a simmer and simmer for around 15 minutes, or until the potato and cauliflower are tender.
Turn the heat down to low. Stir in the shredded cheddar cheese and heavy whipping cream. Add salt and pepper to taste.

Notes

Top this deliciously creamy soup with parmesan shavings and some cayenne pepper to give it a kick if you like! Serve with a side salad and some French bread for a completely satisfying meal!

Spicy Eggplant Chutney

November 28, 2019 By Grace Leave a Comment

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Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.

My husband and I LOVE Indian food. The other day he had a day off from work, and decided to make this SPICY eggplant chutney. We have a Japanese eggplant plant that has been producing some pretty good eggplants, so he made use of one of those along with an Italian eggplant and the result?

Delicious, spicy, savory, incredible eggplant (aubergine) chutney!

HOT HOT HOT SPICY SPICY SPICY

Ok, so the recipe for this chutney includes Bhut Jolokia, or Ghost Chilis. The picture above shows that we used dried Ghost Chilis from Melissa’s. It states on the package that it is the hottest chile in the world!

The ghost chile is rated at more than 1 MILLION SHU’s, or Scoville Heat Units. The Scoville Scale, which measures the pungency of chilies and peppers (based on the concentration of capsaicin), was invented by a pharmacologist named Wilbur Scoville. The higher on the Scoville scale a chile is, the HOTTER it is.

Looking at the Scoville Scale, I can see that there a couple of chilis that are higher on the scale, namely the Trinidad Scorpion and Carolina Reaper. But you know what? Doesn’t matter, my point is that the Bhut Jolokia is HOT HOT HOT SPICY SPICY SPICY!

If that’s not enough, we are also using a bit of a hot sauce called “The End,” which my husband purchased on a trip to San Francisco. A shop called The Pepper Palace, located at Fisherman’s Wharf, sells this product. I have linked to the item and to their site so you can check out their amazing hot sauces, if you are so inclined. 🙂

Spicy Eggplant Chutney The End Hot Sauce

This is part of their product description of The End: “You try a drop of The End. The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in.” LOL

Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂

No Worries!! Customize The Heat Level to Your Taste 🙂

I hope I haven’t put anyone off by the hot hot hot spicy spicy spicy description. Please know that you can make this chutney as hot and spicy as you want or as mild as you like. 🙂 You can leave out the ghost chiles and The End sauce, vary the quantities of these items, or substitute other chiles and sauce that rank lower on the Scoville scale. Whatever you fancy, just know this chutney is delicious!

Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.

Spicy Eggplant Chutney hot pepper paste and garlic

Doesn’t this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!

If you like Indian food you may also enjoy these dishes:

Keema do Pyaza

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Cheers!

Grace

Print Recipe

Spicy Eggplant Chutney

This HOT chutney is the perfect accompaniment to poppadoms! This amazing condiment contains some pretty hot peppers, but you can tone it down by using other peppers lower on the Scoville Scale. It's absolutely delicious!!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Condiment

Cuisine: Indian

Keyword: Chutney, spicy condiment

Servings: 15 people as a condiment

Author: STEVE STEWART

Ingredients

18 oz eggplant we used one Italian and one Japanese White
1 tbsp salt
1 tsp mustard seeds
1/2 ts black pepper
4 cloves minced garlic
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 each Bhut Jolokia (Ghost Pepper) dried seed pods – leave out or reduce for a milder chutney
1/2 ts "The End" hot sauce by Pepper Palace, or your hot sauce of choice
1 ts hot chili powder
2 tbsp vegetable oil
1 tsp turmeric
4 tbsp apple cider vinegar
3 tbsp brown sugar

Instructions

Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover. Leave for 5 mins. (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.

Belizean Hot Pepper Onion Sauce

October 25, 2019 By Grace Leave a Comment

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I just found my new FAVORITE condiment. BELIZEAN HOT PEPPER ONION SAUCE!

Recently I relived our trip to Belize by cooking up some Belizean recipes. Eating the Belizean food took me back to Belize. I felt like I was visiting this amazing country just by sitting at my table and eating the food of Belize.

I made some Belizean Stewed Chicken, Rice and Beans and Stewed Beans. And the perfect condiment to go with them? Belizean Hot Pepper Onion Sauce. 🙂

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Salted Egg Fish Skins!

October 25, 2019 By Grace Leave a Comment

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My dog Toby is my taste tester. Let’s see which Salted Egg Fish Skin he likes the best…

Ok, so I first tried these DELISH snacks when I was sent them by @foodie_emilly (care of @asiansnackguy), my Instagram friend living in Singapore.

I can’t tell you how excited I was to receive these snacks! Until I came across them on Instagram, I had never heard of salted egg, much less salted egg fish skins.

Taking my first bite of Salted Egg Fish Skin changed my life. 🙂

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Coconut Curry Shrimp

October 23, 2019 By Grace Leave a Comment

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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.

Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood…conch, spiny lobster, grouper, and shrimp to name but just a few.

The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.

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Belizean Rice and Beans

October 12, 2019 By Grace Leave a Comment

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When visitors ask a Belizean what the national dish is, usually the response will be “Belizean rice and beans, stewed chicken, and potato salad.” The other day I made some Stewed Beans. I used a pound of Camellia dried red kidney beans to make these Stewed Beans…and do you know what you have when you cook up a pound of dried beans? Enough food to feed an army!

I used some of my stewed beans to create a delicious rice and beans dish, a la Belizean style. In addition to the stewed beans, the ingredients include garlic, onion, cilantro, fresh thyme, coconut milk, chicken broth, rice, and seasonings.

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Belizean Stewed Beans

October 11, 2019 By Grace Leave a Comment

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A few years ago we visited Belize, and I am spending a little time revisiting that trip by sharing some photographs, food memories, and Belizean recipes. Consequently, my hope is that you might be inspired to visit this amazing place! I also hope that you will cook up some Belizean food in your kitchen so that you can explore Belize from your kitchen table.

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It is so much fun to see animals in their natural habitat. We saw this monkey on our boat ride to the Lamanai Mayan Ruins, one of the most impressive Mayan ruins, and located in Northern Belize. This post is just for fun I hope you enjoy it. 😊 I can watch monkeys all day they are hilarious! And this one is such a messy eater! 🤣 Have a great day! Grace #monkeys #sanantonioblogger #naturelovers #watermelon🍉 #lovetotravel🌍 #monkeyeating #monkeyeatingwatermelon #funnymonkey #lovetotravel🌍 #traveltheworld🌍

A post shared by Grace Stewart (@explore_cook_eat) on Oct 7, 2019 at 7:04am PDT

Belizean Stewed Beans

Stewed beans are one of the staples of Belizean cuisine and the beans are incredibly easy to make. However you just need to have a little patience to wait the 1.5 hrs before you can enjoy your first delicious bite of beans. 🙂 It seems in Belize many people enjoy beans 3 times a day, at every meal…they LOVE their stewed beans!

I love them too. 🙂 The ingredients are simple: dried red kidney beans (I used Camellia brand), onion, garlic, ham hock, bay leaves, olive oil, cilantro, and I added my new favorite seasoning, Goya Sazonador Total and salt to taste.

Please note, if you do not have access to the Sazonador Total no worries, you can just use salt and pepper to taste. 🙂

We have 3 in our household…me, my husband Steve, and Toby (doggie) and I think it will take us 1.5 weeks to finish these beans! LOL I look forward to pairing them with some other Belizean foods, and I hope you might be inspired to cook up a batch yourself.

Delicious Belizean Comfort Food!

This is delicious comfort food at its best!! Once you cook these up you will have enough to feed an army. Serve as a side dish with any meal, or even better, add to rice for a fantastic rice and beans meal, which is beloved in Belize, and will be beloved in your home. 🙂

I hope you will try making this delicious recipe! Finally you may also enjoy this recipe for incredible oh so good Belizean Stewed Chicken:

Cheers! I would be grateful if you could share any comments below or feedback if you make this dish!! Enjoy!!

Grace

PS. Dave Ramsey people…this is for us!!!

Print Recipe

Belizean Stewed Beans

Stewed beans are a staple in Belizean households! Delicious and perfect comfort food, they can be enjoyed on their own or added to a most fantastic rice and beans dish!

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Course: Side Dish

Cuisine: Belizean, Latin American

Keyword: beans, stewedbeans

Servings: 8 servings

Author: Grace

Ingredients

1 lb dried red kidney beans I used Camellia brand – no overnight soaking required
1 onion diced
10 cloves garlic minced
1 ham hock or 2 small ham hocks
1 bunch cilantro diced
2 qt chicken broth
1 tbsp olive oil
2 bay leaves
1 tbsp Sazonador Total by Goya, plus additional to taste
salt to taste

Instructions

Heat olive oil on med high in a stockpot. Add minced garlic and onion, and constantly stir for around 3 minutes.
Add beans, ham hock, Sazonador Total Seasoning, bay leaves, and chicken broth to the garlic and onion. Add only enough chicken broth to cover the beans by about 2 inches. If you don't have enough chicken broth, then add water.
Bring to the boil, then reduce to simmering for around 1.5 hrs. Check every so often to ensure that beans are not drying out…if drying out add a little more chicken broth or water so that the beans are always covered.
After 1.5 hrs, check for tenderness. If tender, then add the cilantro and stir, then add salt to taste. If desired, add a little more of the Sazonador Total for additional delicious flavor.

Notes

Enjoy delicious Belizean Stewed Beans as a side dish with any meal! Even better, add it to a rice and enjoy a taste of a dish that defines traditional Belizean food. 🙂

Belizean Stewed Chicken

October 9, 2019 By Grace Leave a Comment

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I posted about Belizean Stewed Chicken on Instagram, and one comment I received, from @trinidadfoodtours, is “stewed chicken is life!”

100% agreed!!

A bowl of stewed chicken, served along with some rice and beans, is absolute comfort food at its best. I cannot imagine going through life without being able to enjoy this most humble of combination of foods…so delicious and the food that so many enjoy because of its affordability and also its simplicity.

Visit to Belize in 2013

One of my most memorable and favorite trips over the last few years was our vacation to Belize. I had never been to Belize before, and wasn’t really sure what to expect…but whatever I had in mind, Belize blew away all my expectations. It was absolutely amazing!

Please scroll through the Instagram post below to see some pictures of this trip.

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Linguine With Pink Shrimp Sauce

October 6, 2019 By Grace Leave a Comment

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I Found The BEST Shrimp Pasta Recipe!

Linguine with shrimp is seriously one of the most delicious seafood pasta dishes. Fortunately I found the BEST shrimp pasta recipe. Honestly I don’t have the words to adequately describe how delicious this dish is. I initially found this recipe in a newspaper clipping a few years ago and have held onto it.

For me, this dinner is a HUGE treat. It’s luxurious, it’s scrumptious, it’s incredible. Got the idea? 🙂

The recipe comes from chef Giuliano Hazan’s “Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes” cookbook, which tells you that you can create this pretty quickly. It is everything you could want in a shrimp pasta dish! Every mouthful is full of shrimpy, garlicky, and creamy delight!

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Spicy Edamame

October 2, 2019 By Grace Leave a Comment

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Edamame are young soy beans that are harvested before they are ripened or hardened. Spicy Edamame is my favorite way to eat edamame

The first time I discovered edamame was at the cinema. They were offering this on their menu, I ordered, and happily shelled and munched my way through the film! These were salted edamame, and oh so delicious.

But I like SPICE. So I found a recipe for Spicy Edamame, from a Japanese restaurant here in San Antonio, which I tweaked a bit and let me tell you…I was in HEAVEN! These Spicy Edamame are absolutely addictive. They are bathed in a hot chili oil and ginger based sauce…need I say more?

I can sit and snack on these all day…and did I happen to mention that edamame is really good for you? Nutritionally sound..you can feel good about enjoying this most delicious and healthy snack, or side!

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Edamame are young soy beans that are harvested before they are ripened or hardened. The first time I discovered edamame was at the cinema. They were offering this on their menu, I ordered, and happily shelled and munched my way through the film! These were salted edamame, and oh so delicious. But I like SPICE. So I found a recipe for Spicy Edamame, from a Japanese restaurant here in San Antonio, which I tweaked a bit and let me tell you…I was in HEAVEN! These Spicy Edamame are absolutely addictive. They are bathed in a hot chili oil and ginger based sauce…need I say more? I can sit and snack on these all day…and did I happen to mention that edamame is really good for you? Nutritionally sound..you can feel good about enjoying this most delicious and healthy snack, or side! DM for the recipe if you are interested. By the way…if you make the ginger based sauce, you'll make more than what is needed for this particular recipe. What do you do with the extra ginger based dipping sauce? Stay tuned!! Cheers!! Grace #edamame #spicyedamame #soybean #healthyanddelicious #healthyandnutritious #spicyfoods #ilovehealthyfood #safoodie #sanantoniofoodie #sanantonioblogger #sabestfoodpics #japanesefood #vegetarian #delishkitchen #frommykitchen #feed52 #foodposts #foodpic #healthyeat #healthyeats #spicyfoods

A post shared by Grace Stewart (@explore_cook_eat) on Sep 30, 2019 at 8:57pm PDT

By the way you’ll make more of the ginger based sauce than what is needed for this particular recipe. So you can use the extra ginger based sauce as a dipping sauce for veggies, or even mixed into some rice!

The ingredients include soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions and garlic. Before I made this I wasn’t very familiar with mirin, but I learned that it is similar to sake. It’s an essential ingredient in Japanese cooking with a lower alcohol content than sake but with a higher sugar content. I used Aji-Mirin by Kikkoman, which you can purchase here on Amazon.

I hope you’ll give this absolutely delicious Spicy Edamame a try.

All credit for this recipe goes to former culinary arts student Anthony Santonastaso!

You may also be interested in these other Asian appetizers!

Japanese Pickled Cucumber

Korean Spicy Bean Sprouts

Cheers! Grace

Print Recipe

Spicy Edamame

This absolutely delicious and spicy edamame is perfect as a side or a snack! You can feel so good about eating this healthy and nutritionally sound food! Enjoy!

Prep Time12 mins

Cook Time7 mins

Course: Appetizer

Cuisine: Japanese

Keyword: Edamame

Servings: 4 people

Author: Inspired by Sushihana’s Restaurant’s Spicy Edamame created by Anthony Santonastaso

Ingredients

2 cups edamame can use frozen
2 tbsp butter
2 tbsp hot chili oil I used Dynasty brand (Chinese style hot chili oil)

Ginger Sauce

1/4 cup soy sauce I used Kikkoman
2 tbsp mirin I used Aji-Mirin from Kikkoman
2 tbsp rice vinegar
2 ts sugar
2 tbsp oyster sauce
1.5" piece ginger peeled and minced
4 green onions sliced
3 cloves garlic minced

Instructions

Prepare edamame if frozen. Cook according to package directions and leave aside.
Prepare your Ginger Sauce by combining soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions, and garlic.
Heat up the butter in a large pan on med high heat. Add the edamame and continually stir around 3 minutes.
Remove from the heat, and stir in the hot chili oil and 3 tbsp of the Ginger Sauce.

Notes

Enjoy this deliciously sweet, salty, and spicy moreish snack!!! So good you’ll be craving it time and time again! Please note you will have more than enough of the ginger sauce so you can use the residual as a dipping sauce for veggies or perhaps mixed into rice.

Lobio Satsivi – 1,000 Foods to Eat Project

September 14, 2019 By Grace Leave a Comment

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I’m soooo excited. At the time I write this, Thanksgiving is a couple of months away. My thoughts are already turning to what dishes I might be able to bring to the gathering at my sister’s home. The staple green bean dish for Thanksgiving is the very well known green bean casserole. Now, I’ve nothing against green bean casserole. However I love to try new foods and I’m determined to bring lobio satsivi to Thanksgiving this year as a new side dish for friends and family to try.

Lobio satsivi??

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Near East Tabouleh Grain Salad and Middle Eastern Chicken Breast

September 4, 2019 By Grace Leave a Comment

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Parsley is a food that I researched for my 1,000 Foods To Eat Project. One of the foods I discovered during my research that utilizes parsley is the Middle Eastern salad called tabouleh.

Tabouleh is usually made with bulgur wheat, parsley, mint, onion, tomatoes, and lemon juice. Parsley is an essential ingredient of the tabouleh.

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Parsley – 1,000 Foods to Eat Project

September 4, 2019 By Grace Leave a Comment

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Parsley is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about. I am 26 foods in, and Parsley is food #27!

My research about parsley enabled me to see how versatile this delicious herb is, as well as how good it is for you! It most definitely deserves a place as one of the 1,000 Foods To Eat Before You Die!

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Korean Spicy Bean Sprouts

September 1, 2019 By Grace Leave a Comment

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One of my favorite spicy foods is Korean Spicy Bean Sprouts.

I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just have a tendency toward highly spiced foods….and my husband and I are of this tendency.

This is a good thing for our marriage! So there is generally no fighting over whether to have spicy food or not. 🙂

This dish can be considered banchan. I almost LOVE the banchan (Korean side dishes) more than I adore the main meal itself!

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I'm on a mission to learn how to make banchan. Banchan are the delicious side dishes that accompany rice served at Korean meals. Many people know about kimchi, but may not know about other types of banchan…of which there are so many! And please believe me when I say they are all so delicious! My most recent banchan recipe is for Korean Spicy Bean Sprouts, or kongnamul muchim. By the way, namul is a type of banchan that refers to "steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce" (source Wikipedia). Bean sprouts are beloved in Korean cuisine, and they are so good for you! If you like spicy foods, I believe you'll love these and will be surprised at how easy this is to create at home! Get the recipe here: https://explorecookeat.com/korean-spicy-bean-sprouts You can also find links on that post to my other banchan recipes including: pa kimchi, Korean zucchini side dish, Korean perilla leaves, bok choy kimchi (this is soooo good!), and quick and easy cucumber kimchi (additional pictures included here on IG after pic 1). I'm thinking hard about my next banchan recipe….what'll it be next?!?! They are all so good and I hope you will try them sometime! Cheers! Grace #koreanfood #koreanfoodlover #koreancuisine #worldfood #safoodie #sanantonioblogger #banchan #koreanbanchan #koreansidedish #spicyfoods #spicyfood #koreanrecipes #vegetablesides #beansprouts #kimchi #sanantoniofoodie #sabestfoodpics

A post shared by Grace Stewart (@explore_cook_eat) on Sep 2, 2019 at 2:32pm PDT

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Delicious Japanese Pork Katsudon and Rice Bowl

August 28, 2019 By Grace 2 Comments

My sister is Japanese, and when I told her I made Japanese Pork Katsudon and Rice Bowl she mentioned that was her favorite. I’m so happy because now I can make Katsudon for her!

I’m going to Tokyo in March 2020 to participate in the marathon. I say “participate” rather than “run” because I’m totally incapable of running the whole thing! I am yearning to learn more about Japanese cuisine to prepare for this trip short term. Long term, I want to be able to impress my sister. 🙂

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The BEST Tomato Basil Chicken

August 25, 2019 By Grace 2 Comments

I have a folder that I keep printed off recipes and recipes from newspaper clippings. It’s a pretty thick folder, and I hope one day I will be able to work my way through each recipe. Some of these recipes I’ve had for years, and the recipe for Tomato Basil Chicken is one of these that I come back to time and time again. Why?

Because it is a DIVINE combination.
I cannot remember where I got this recipe, but please know I assure you it is EASY. DELICIOUS. QUICK. 5 STAR.

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Za’atar – 1,000 Foods to Eat Project

August 20, 2019 By Grace Leave a Comment

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Za’atar is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about. I am 25 foods in, and Za’atar is food #26!

1,000 Foods to Eat Before You Die Front Jacket

What is Za’atar?

Za’atar is both an herb, as well as a spice mix. As an herb, it is native to the Middle East and the scientific name is Origanum syriacum. It is also the same as the biblical hyssop.

As a spice mix, the mix can vary depending upon what country it is from, according to flavor preference. However, it generally contains thyme, oregano, sesame seeds, salt, and sometimes sumac.

Take the time to smell this highly aromatic spice, and get a sense of the nutty and earthy aroma it has.

The Za’atar Spices I Have Tried

I’ve had the opportunity to sample 2 types of Za’atar so far. One is from a spice kit that my sister gave me, Chef’s Daughter World Traveler Gift Collection Travel Spice Kit – 12 Artisan Spice Blends. This one contained Lebanese Za’atar, and this particular mix included sumac. Sumac is commonly used in Middle Eastern cooking, and has a tart and citrusy flavor.

The second type I tried, was one I purchased from my local grocery store, by McCormick. This organic seasoning contained thyme and oregano, sesame seed, and lemon peel, and salt…no sumac.

Other Za’atar Options

Browsing around on Amazon, I can see there are quite a few varieties to choose from, and I have zeroed in on one called USimplySeason Za’atar Spice which I’d love to try! This one contains sumac, which I absolutely love.

Are you interested in making your own Za’atar spice blend? I found a recipe for Lebanese Za’atar Spice Blend from the blog Kevin is Cooking which looks amazing and I’ll have to give that a try sometime soon!

How To Use Za’atar

Za’atar is great for bread dipping and mixing into hummus. You can also add to flat breads and vegetables, and also great as a rub for meats or even to season seafood!

So far, I have added it to my hummus and eaten pita with it (scrumptious!). This is great as a snack and I will say PERFECT FOR BREAKFAST AS WELL!!

I have also tried it with tilapia, which was superb. The recipe for this is Lebanese Za’atar Spiced Tilapia.

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Za'atar. I love practicing pronouncing this word…I think it can sound beautiful pronounced correctly but I have a ways to go. Za'atar is a supremely aromatic spice, and is a mixture of salt, thyme, sesame seeds, and other spices. It is commonly used in Middle Eastern and Mediterranean cooking, and it is an amazing spice! This delicious spice pairs nicely with seafood, so I decided to try tilapia seasoned with Za'atar and I had a delicious taste of the Middle East on my table in about 10 minutes. Pair with some pearled couscous (I used Near East brand) or warmed pita bread for an easy, quick, and yummy meal! Get the recipe here: https://explorecookeat.com/lebanese-zaatar-spiced-tilapia/ Cheers! Grace #cleaneating #eatclean #tilapia #tilapiarecipe #zaatar #quickandeasymeals #quickandeasyfood #onmyplate #dinnertonight #lovetocook #lovetoeat #lovetocookandeat #frommykitchen #seafoodrecipes #cleansimpleeats #eatwellbewell #simpleeats #cleansimpleeats

A post shared by Grace Stewart (@explore_cook_eat) on Jul 31, 2019 at 11:00am PDT

I have really enjoyed getting to play around with this spice! In the future I’ll use it as a rub for lamb, which is recommended by Mimi Sheraton in her book.

1,000 Foods to Eat Project

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

Za’atar is #26 on my list of foods to try. 26 down, 974 to go!

If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂

Thank you for reading and if you have any comments or suggestions I would be honored if you would share them below!

Classic Filipino Chicken Adobo

August 11, 2019 By Grace Leave a Comment

I am proud of my international family. I am Korean- American, and my husband is English-Norwegian. One of my sisters is Japanese. And my brothers in law are English, Hispanic, and Filipino.

So Roland, my Filipino brother-in-law, treats us to some amazing Filipino food at some of our family gatherings. Roland is a great cook and I really need to pick his brains more about Filipino food. And I yearn to learn more about this amazing cuisine!

What is Adobo?

I wanted to start off my exploration of Filipino cuisine with the classic Filipino Chicken Adobo. First off, chicken adobo is easy and simple to make, and is one of the most famous Filipino foods.

The word “adobo” comes from the Spanish word adobar which means marinate. Chicken adobo is chicken marinated in a mixture of soy sauce and vinegar.

The BEST Filipino Chicken Adobo Recipe!

Certainly and thankfully I came across the BEST Filipino Chicken Adobo recipe on my first go! This recipe is from Marvin Gapultos, a Filipino American food blogger. Mr. Gapultos is bringing Filipino cuisine to a worldwide audience. I am grateful to Mr. Gapultos, who writes the blog Burnt Lumpia, for allowing me to publish his recipe in my post!

This chicken adobo recipe is from his book The Adobo Road Cookbook, which you can purchase on Amazon. And I really look forward to discovering more of his delicious Filipino recipes. Therefore I’ll consult The Adobo Road Cookbook, as well as Burnt Lumpia!

You will be amazed at the simplicity of this dish! For instance, there are very few ingredients in this recipe. And it comes together so beautifully. All you need is bone-in skin-on chicken thighs, soy sauce, vinegar, garlic, bay leaves, and peppercorns. That’s it!

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I am so proud of my international family. I am Korean-American, and my husband is English-Norwegian. One of my sisters is Japanese, and my brothers in law are English, Hispanic, and Filipino. At some of our family gatherings, I was treated to Filipino food from my Filipino brother-in-law, Roland. Roland is a great cook! I really need to pick his brains more about Filipino food but I have had a bit of it and enough to know that I like it and want to explore more about it! I'm starting with the classic Filipino Chicken Adobo. Thankfully I came across the BEST Filipino Chicken Adobo recipe on my first go! This recipe is from Marvin Gapultos, the Filipino American food blogger who really brought Filipino cuisine to a worldwide audience. I am grateful to Mr. Gapultos, who writes the blog Burnt Lumpia, for allowing me to publish his recipe in my post! This recipe is from his book The Adobo Road Cookbook, and I’m so looking forward to discovering more of his delicious Filipino recipes both from The Adobo Road Cookbook, as well as Burnt Lumpia! Please follow Mr. Gapultos @burntlumpia! Get the recipe for this most tangy and delicious chicken adobo here: https://explorecookeat.com/classic-filipino-chicken-adobo Cheers! Grace #chickenadobo #filipinofood #eattheworld #internationalcuisine #onmyplate #dinnertonight #filipinocuisine #filipinofoodlove #foodpost #bonappetit #lovetocook #lovetoeat #safoodie #sanantonioblogger #delish #kitchendiary #cooksofinstagram #eeets #feed52 #yumyum #frommykitchen #homemadefood #pinoyfood

A post shared by Grace Stewart (@explore_cook_eat) on Aug 12, 2019 at 1:36pm PDT

So you must try this amazing recipe soon! In summary, enjoy this taste of the Philippines right in your own home!

Print Recipe

Classic Chicken Adobo

This amazingly delicious Filipino Chicken Adobo is beautiful in its simplicity! Enjoy this served with plenty of white rice and garnished with green onions!

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Main Course

Cuisine: Filipino

Keyword: Chicken, Chicken Adobo

Author: Marvin Gapultos

Ingredients

1/4 cup soy sauce
1/2 cup white Filipino cane vinegar, or distilled white vinegar
6-8 cloves garlic, smashed with the side of a knife and peeled
1 ts whole black peppercorns
2 bay leaves
6 chicken thighs, skin-on, bone-in

Instructions

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.
Use freshly ground black pepper instead of whole peppercorns.
For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.
For a saucier adobo, double the amount of soy sauce and vinegar.
To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

Notes

You will absolutely love this adobo! Garnish with green onions and serve with plenty of white rice for a taste of the Philippines!

Hoppin’ John – 1,000 Foods to Eat Project

August 10, 2019 By Grace Leave a Comment

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One of the most delicious of Southern dishes should not be eaten only on New Year’s Day. Hoppin’ John is for any day!

Hoppin’ John is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about.

I am 24 foods in, and this is my #25 food. After 25 foods, I absolutely trust the judgment of Ms. Sheraton and am on a quest to try each and every one of these foods.

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Pasta!!!! 1,000 Foods to Eat Project Food #24

August 6, 2019 By Grace Leave a Comment

I am on a quest to experience and enjoy the 1,000 Foods to Eat in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about.

Some of the foods are easy, and some of the food are hard. So.. this one is particularly easy…who hasn’t tried pasta?!?!?! My second question is who doesn’t love pasta?!?!? Pasta is food #24 on my quest to try each and every one of the foods listed in this awesome book.

What is Pasta?

Dictionary.com defines pasta as: “any of various flour-and-egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce and sometimes stuffed.”

Pasta has two broad categories that it is divided into: fresh and dried. The shapes and varieties of pasta seem to be endless…but actually in my research I found there are approximately 350 different types of pasta, and many many more names for them! For example, what one person calls farfalle, another may call bowtie.

The history of pasta goes back centuries, and although I am not sure how true the legend of Marco Polo bringing the first pasta over from China is, I love the story.

Incredibly Versatile – There is a Pasta for Everyone!

With 350 types of pasta, and seemingly endless varieties of sauces and ingredients, there is definitely a pasta dish for everyone!

Although I do like tomato sauce based pasta dishes, my tasted tend to lean toward pasta dishes that are not tomato based.

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I'm on a journey to try the 1,000 foods listed in the book 1,000 Foods to Eat Before You Die. Some of the foods are easy and familiar, and some of the foods are somewhat difficult. So my #24 food is particularly easy…pasta, which is one of my favorites! Luckily, I have four great pasta recipes which I'd love to share, and are some of my go to recipes when I want a quick, easy, and delicious 5 star pasta meal (which is almost every night). 🙂 Linguine Alle Vongole Linguine With Pancetta and Peas Linguine With Delicious Parsley Pesto Puglian Orecchiette With Broccoli I guess you can tell I love linguine. 🙂 If you love pasta, please try one of these recipes…I think you'll love them. 🙂 Find the recipes at the site in my bio…which is http://www.explorecookeat.com. Cheers everyone! Grace #pasta #ilovepasta #1000foodstoeatbeforeyoudie #onmyplate #dinnertonight #pastamania #sabestfoodpics #pastalovers #pastalove #pastaporn #carbdinner #instapasta #pastaaddict #budgetmeals #pastapasta

A post shared by Grace Stewart (@explore_cook_eat) on Aug 2, 2019 at 11:43am PDT

I have a few go to pasta dish recipes that I’d love to share, and they are:

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Darjeeling Tea – 1,000 Foods to Eat Project

July 27, 2019 By Grace Leave a Comment

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I confess…I am not much of a tea drinker. Even after spending 7 years living in England I never developed a taste for tea. That may change after Darjeeling though.

So I tried Darjeeling tea because it is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about.

I am 22 foods in, and this is my #23 food. After 22 foods, I absolutely trust the judgment of Ms. Sheraton and am on a quest to try each and every one of these foods.

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Endive au Jambon Sauce Mornay – 1,000 Foods to Eat Project

July 20, 2019 By Grace Leave a Comment

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I am working my way through the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I’m on a quest to try each and every one of these foods.

Some of the foods (dishes) are very familiar, and some are new to me. This Belgian classic, Endives With Ham and Mornay Sauce, or Endive au Jambon Sauce Mornay, is both new to me, and a revelation to me!

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Quick and Easy Cucumber Kimchi

July 12, 2019 By Grace Leave a Comment

When life gives you cucumbers, make Quick and Easy Cucumber Kimchi!

A good friend of mine has an incredible green thumb! I am so fortunate to often be on the receiving end of that green thumb. The other day, she kindly brought me some amazing home grown cucumbers, chives, peppers, and perilla (sesame) leaves, which are all perfect for Korean banchan. So I’m so excited to be making some awesome Korean side dishes over the next few days!

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Spicy Thai Chicken With Basil

July 9, 2019 By Grace Leave a Comment

Do you like Thai hot? Then you will LOOOOVE this recipe for Spicy Thai Chicken With Basil!

Thai cuisine is one of my absolute favorite cuisines in the world. The complex flavors and fresh ingredients captivate me. Fortunately, my husband loves Thai as well, but he likes his dishes “Thai hot.”

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Flaeskeaeggekage – Danish Bacon and Egg Pancake Recipe – 1,000 Foods to Eat Project

July 6, 2019 By Grace 2 Comments

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Danish Bacon and Egg Pancake topped with chives

Flaeskeaeggekage…where have you been all my life? 🙂

Flaeskeaeggekage aka Danish Bacon and Egg Pancake, is simply divine. This food is one of the foods listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It is #21 in my quest to try each and every one of the foods in the book.

Learning how to pronounce “Flaeskeaeggekage” is probably more difficult than learning how to make this delicious dish.

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Russian Ground Chicken Cutlet – Kotlety Pozharskie – 1,000 Foods to Eat Project

July 2, 2019 By Grace Leave a Comment

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One regret I have is not having discovered Kotlety Pozharskie, or Russian Ground Chicken Cutlet prior to now. These Russian ground chicken cutlets are out of this world delicious! This couldn’t be simpler to prepare. You make the cutlets by mixing ground chicken, milk soaked bread, butter, and salt and pepper. Shape the mixture into cutlets, and then roll in breadcrumbs. Fry these delicacies in butter, and the results are incredibly moist and juicy cutlets!

Russian ground chicken cutlets pan frying

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Korean Zucchini Side Dish

May 3, 2019 By Grace Leave a Comment

You will always have a feast for your eyes when dining in a Korean restaurant. I am always filled with anticipation to see what banchan, or Korean side dishes, are brought out to accompany the meal I’ve just ordered.

I almost enjoy eating the banchan more than the main course. 🙂

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Russian Beef Stroganoff

February 3, 2019 By Grace Leave a Comment

Movie Night

This will age me a bit..but that’s ok. Some of my favorite memories of childhood involve going to the movies. I remember going to see movies like Star Wars, Gremlins, ET, and Jaws as a kid. Those movie going experiences were absolutely thrilling!

One of the most thrilling and exciting films ever is Raiders of the Lost Ark. I pretty much fell in love with Harrison Ford when I watched this film. It was an edge of the seat experience throughout this masterpiece of action and adventure film.

Several sequels followed Raiders of the Lost Ark, and I had the privilege of seeing them all. With one exception: Indiana Jones and the Kingdom of the Crystal Skull. My husband discovered that the Indiana Jones series is now on Netflix (yay!). Therefore last Sunday we chose Indiana Jones and the Kingdom of the Crystal Skull to watch on movie night.

On movie nights, I love to cook a meal for that evening that has something to do with the film we are watching. For example either the setting of the movie, or food actually eaten or highlighted in the film can inspire the meal.

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Asian Chicken Lettuce Wraps

January 23, 2019 By Grace Leave a Comment

Chicken in Lettuce with tomatoes and cucumbers on the side

The popularity of Asian Chicken Lettuce Wraps just keeps growing, and it is easy to see and taste why! They are so delicious, and you’ll be pleased to know you can easily make restaurant style quality wraps at home!

This recipe is so tasty and very budget friendly as well. I hope you will enjoy it and make this your go to recipe for fast, easy, and awesome tasting Asian Chicken Lettuce Wraps!

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Creamy Cauliflower, Potato, and Cheesy Ham Chowder

November 30, 2019 By Grace Leave a Comment

The ham imparted such an amazing flavor to the soup and I’m happy that I have more ham so that I can whip up this soup again!

You will absolutely love this delicious soup!

Creamy Cauliflower, Potato, and Cheesy Ham Chowder

So creamy and delicious, this is perfect for using up leftover Thanksgiving ham, or anytime you desire some serious comfort food!

Prep Time10 mins

Cook Time21 mins

Total Time31 mins

Course: Soup

Cuisine: American

Keyword: chowder, creamy, ham, Soup

Servings: 3 people

Author: Grace

Ingredients

2 tbsp olive oil
1 onion diced
1 small potato peeled and cut into small pieces
1/4-1/2 lb diced ham
4 cloves garlic minced
1/2 head cauliflower cut into small pieces
32 oz chicken broth you may have some left over
3/4 cup heavy whipping cream
1/2 cup shredded cheddar
parmesan cheese shavings as soup garnish (optional)
cayenne pepper to sprinkle on top (optional)
salt to taste
pepper to taste

Instructions

Heat up your olive oil in a large sauce pan on med – med high heat. Add your onion and garlic, and saute until softened, around 3-5 minutes.
Add the ham, and stir fry for around 3 minutes. Then add the cauliflower and potato and give it a stir.
Add enough chicken broth to cover the mixture and then bring to the boil. Cover, then lower to a simmer and simmer for around 15 minutes, or until the potato and cauliflower are tender.
Turn the heat down to low. Stir in the shredded cheddar cheese and heavy whipping cream. Add salt and pepper to taste.

Notes

Top this deliciously creamy soup with parmesan shavings and some cayenne pepper to give it a kick if you like! Serve with a side salad and some French bread for a completely satisfying meal!

Spicy Eggplant Chutney

November 28, 2019 By Grace Leave a Comment

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Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.

Delicious, spicy, savory, incredible eggplant (aubergine) chutney!

HOT HOT HOT SPICY SPICY SPICY

Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂

No Worries!! Customize The Heat Level to Your Taste 🙂

Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.

Doesn’t this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!

If you like Indian food you may also enjoy these dishes:

Keema do Pyaza

Indian Spiced Green Lentils

Cheers!

Grace

Print Recipe

Spicy Eggplant Chutney

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Condiment

Cuisine: Indian

Keyword: Chutney, spicy condiment

Servings: 15 people as a condiment

Author: STEVE STEWART

Ingredients

18 oz eggplant we used one Italian and one Japanese White
1 tbsp salt
1 tsp mustard seeds
1/2 ts black pepper
4 cloves minced garlic
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 each Bhut Jolokia (Ghost Pepper) dried seed pods – leave out or reduce for a milder chutney
1/2 ts "The End" hot sauce by Pepper Palace, or your hot sauce of choice
1 ts hot chili powder
2 tbsp vegetable oil
1 tsp turmeric
4 tbsp apple cider vinegar
3 tbsp brown sugar

Instructions

Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover. Leave for 5 mins. (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.

Belizean Hot Pepper Onion Sauce

October 25, 2019 By Grace Leave a Comment

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I just found my new FAVORITE condiment. BELIZEAN HOT PEPPER ONION SAUCE!

I made some Belizean Stewed Chicken, Rice and Beans and Stewed Beans. And the perfect condiment to go with them? Belizean Hot Pepper Onion Sauce. 🙂

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Salted Egg Fish Skins!

October 25, 2019 By Grace Leave a Comment

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My dog Toby is my taste tester. Let’s see which Salted Egg Fish Skin he likes the best…

Ok, so I first tried these DELISH snacks when I was sent them by @foodie_emilly (care of @asiansnackguy), my Instagram friend living in Singapore.

I can’t tell you how excited I was to receive these snacks! Until I came across them on Instagram, I had never heard of salted egg, much less salted egg fish skins.

Taking my first bite of Salted Egg Fish Skin changed my life. 🙂

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Coconut Curry Shrimp

October 23, 2019 By Grace Leave a Comment

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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.

Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood…conch, spiny lobster, grouper, and shrimp to name but just a few.

The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.

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Belizean Rice and Beans

October 12, 2019 By Grace Leave a Comment

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Belizean Stewed Beans

October 11, 2019 By Grace Leave a Comment

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It is so much fun to see animals in their natural habitat. We saw this monkey on our boat ride to the Lamanai Mayan Ruins, one of the most impressive Mayan ruins, and located in Northern Belize. This post is just for fun I hope you enjoy it. 😊 I can watch monkeys all day they are hilarious! And this one is such a messy eater! 🤣 Have a great day! Grace #monkeys #sanantonioblogger #naturelovers #watermelon🍉 #lovetotravel🌍 #monkeyeating #monkeyeatingwatermelon #funnymonkey #lovetotravel🌍 #traveltheworld🌍

A post shared by Grace Stewart (@explore_cook_eat) on Oct 7, 2019 at 7:04am PDT

Belizean Stewed Beans

Please note, if you do not have access to the Sazonador Total no worries, you can just use salt and pepper to taste. 🙂

Delicious Belizean Comfort Food!

I hope you will try making this delicious recipe! Finally you may also enjoy this recipe for incredible oh so good Belizean Stewed Chicken:

Cheers! I would be grateful if you could share any comments below or feedback if you make this dish!! Enjoy!!

Grace

PS. Dave Ramsey people…this is for us!!!

Print Recipe

Belizean Stewed Beans

Stewed beans are a staple in Belizean households! Delicious and perfect comfort food, they can be enjoyed on their own or added to a most fantastic rice and beans dish!

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Course: Side Dish

Cuisine: Belizean, Latin American

Keyword: beans, stewedbeans

Servings: 8 servings

Author: Grace

Ingredients

1 lb dried red kidney beans I used Camellia brand – no overnight soaking required
1 onion diced
10 cloves garlic minced
1 ham hock or 2 small ham hocks
1 bunch cilantro diced
2 qt chicken broth
1 tbsp olive oil
2 bay leaves
1 tbsp Sazonador Total by Goya, plus additional to taste
salt to taste

Instructions

Heat olive oil on med high in a stockpot. Add minced garlic and onion, and constantly stir for around 3 minutes.
Add beans, ham hock, Sazonador Total Seasoning, bay leaves, and chicken broth to the garlic and onion. Add only enough chicken broth to cover the beans by about 2 inches. If you don't have enough chicken broth, then add water.
Bring to the boil, then reduce to simmering for around 1.5 hrs. Check every so often to ensure that beans are not drying out…if drying out add a little more chicken broth or water so that the beans are always covered.
After 1.5 hrs, check for tenderness. If tender, then add the cilantro and stir, then add salt to taste. If desired, add a little more of the Sazonador Total for additional delicious flavor.

Notes

Enjoy delicious Belizean Stewed Beans as a side dish with any meal! Even better, add it to a rice and enjoy a taste of a dish that defines traditional Belizean food. 🙂

Belizean Stewed Chicken

October 9, 2019 By Grace Leave a Comment

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I posted about Belizean Stewed Chicken on Instagram, and one comment I received, from @trinidadfoodtours, is “stewed chicken is life!”

100% agreed!!

Visit to Belize in 2013

Please scroll through the Instagram post below to see some pictures of this trip.

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Linguine With Pink Shrimp Sauce

October 6, 2019 By Grace Leave a Comment

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I Found The BEST Shrimp Pasta Recipe!

For me, this dinner is a HUGE treat. It’s luxurious, it’s scrumptious, it’s incredible. Got the idea? 🙂

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Spicy Edamame

October 2, 2019 By Grace Leave a Comment

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Edamame are young soy beans that are harvested before they are ripened or hardened. Spicy Edamame is my favorite way to eat edamame

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Edamame are young soy beans that are harvested before they are ripened or hardened. The first time I discovered edamame was at the cinema. They were offering this on their menu, I ordered, and happily shelled and munched my way through the film! These were salted edamame, and oh so delicious. But I like SPICE. So I found a recipe for Spicy Edamame, from a Japanese restaurant here in San Antonio, which I tweaked a bit and let me tell you…I was in HEAVEN! These Spicy Edamame are absolutely addictive. They are bathed in a hot chili oil and ginger based sauce…need I say more? I can sit and snack on these all day…and did I happen to mention that edamame is really good for you? Nutritionally sound..you can feel good about enjoying this most delicious and healthy snack, or side! DM for the recipe if you are interested. By the way…if you make the ginger based sauce, you'll make more than what is needed for this particular recipe. What do you do with the extra ginger based dipping sauce? Stay tuned!! Cheers!! Grace #edamame #spicyedamame #soybean #healthyanddelicious #healthyandnutritious #spicyfoods #ilovehealthyfood #safoodie #sanantoniofoodie #sanantonioblogger #sabestfoodpics #japanesefood #vegetarian #delishkitchen #frommykitchen #feed52 #foodposts #foodpic #healthyeat #healthyeats #spicyfoods

A post shared by Grace Stewart (@explore_cook_eat) on Sep 30, 2019 at 8:57pm PDT

I hope you’ll give this absolutely delicious Spicy Edamame a try.

All credit for this recipe goes to former culinary arts student Anthony Santonastaso!

You may also be interested in these other Asian appetizers!

Japanese Pickled Cucumber

Korean Spicy Bean Sprouts

Cheers! Grace

Print Recipe

Spicy Edamame

This absolutely delicious and spicy edamame is perfect as a side or a snack! You can feel so good about eating this healthy and nutritionally sound food! Enjoy!

Prep Time12 mins

Cook Time7 mins

Course: Appetizer

Cuisine: Japanese

Keyword: Edamame

Servings: 4 people

Author: Inspired by Sushihana’s Restaurant’s Spicy Edamame created by Anthony Santonastaso

Ingredients

2 cups edamame can use frozen
2 tbsp butter
2 tbsp hot chili oil I used Dynasty brand (Chinese style hot chili oil)

Ginger Sauce

1/4 cup soy sauce I used Kikkoman
2 tbsp mirin I used Aji-Mirin from Kikkoman
2 tbsp rice vinegar
2 ts sugar
2 tbsp oyster sauce
1.5" piece ginger peeled and minced
4 green onions sliced
3 cloves garlic minced

Instructions

Prepare edamame if frozen. Cook according to package directions and leave aside.
Prepare your Ginger Sauce by combining soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions, and garlic.
Heat up the butter in a large pan on med high heat. Add the edamame and continually stir around 3 minutes.
Remove from the heat, and stir in the hot chili oil and 3 tbsp of the Ginger Sauce.

Notes

Lobio Satsivi – 1,000 Foods to Eat Project

September 14, 2019 By Grace Leave a Comment

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Lobio satsivi??

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Near East Tabouleh Grain Salad and Middle Eastern Chicken Breast

September 4, 2019 By Grace Leave a Comment

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Parsley is a food that I researched for my 1,000 Foods To Eat Project. One of the foods I discovered during my research that utilizes parsley is the Middle Eastern salad called tabouleh.

Tabouleh is usually made with bulgur wheat, parsley, mint, onion, tomatoes, and lemon juice. Parsley is an essential ingredient of the tabouleh.

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Parsley – 1,000 Foods to Eat Project

September 4, 2019 By Grace Leave a Comment

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Korean Spicy Bean Sprouts

September 1, 2019 By Grace Leave a Comment

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One of my favorite spicy foods is Korean Spicy Bean Sprouts.

I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just have a tendency toward highly spiced foods….and my husband and I are of this tendency.

This is a good thing for our marriage! So there is generally no fighting over whether to have spicy food or not. 🙂

This dish can be considered banchan. I almost LOVE the banchan (Korean side dishes) more than I adore the main meal itself!

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I'm on a mission to learn how to make banchan. Banchan are the delicious side dishes that accompany rice served at Korean meals. Many people know about kimchi, but may not know about other types of banchan…of which there are so many! And please believe me when I say they are all so delicious! My most recent banchan recipe is for Korean Spicy Bean Sprouts, or kongnamul muchim. By the way, namul is a type of banchan that refers to "steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce" (source Wikipedia). Bean sprouts are beloved in Korean cuisine, and they are so good for you! If you like spicy foods, I believe you'll love these and will be surprised at how easy this is to create at home! Get the recipe here: https://explorecookeat.com/korean-spicy-bean-sprouts You can also find links on that post to my other banchan recipes including: pa kimchi, Korean zucchini side dish, Korean perilla leaves, bok choy kimchi (this is soooo good!), and quick and easy cucumber kimchi (additional pictures included here on IG after pic 1). I'm thinking hard about my next banchan recipe….what'll it be next?!?! They are all so good and I hope you will try them sometime! Cheers! Grace #koreanfood #koreanfoodlover #koreancuisine #worldfood #safoodie #sanantonioblogger #banchan #koreanbanchan #koreansidedish #spicyfoods #spicyfood #koreanrecipes #vegetablesides #beansprouts #kimchi #sanantoniofoodie #sabestfoodpics

A post shared by Grace Stewart (@explore_cook_eat) on Sep 2, 2019 at 2:32pm PDT

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Delicious Japanese Pork Katsudon and Rice Bowl

August 28, 2019 By Grace 2 Comments

My sister is Japanese, and when I told her I made Japanese Pork Katsudon and Rice Bowl she mentioned that was her favorite. I’m so happy because now I can make Katsudon for her!

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The BEST Tomato Basil Chicken

August 25, 2019 By Grace 2 Comments

Because it is a DIVINE combination.
I cannot remember where I got this recipe, but please know I assure you it is EASY. DELICIOUS. QUICK. 5 STAR.

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Za’atar – 1,000 Foods to Eat Project

August 20, 2019 By Grace Leave a Comment

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What is Za’atar?

Za’atar is both an herb, as well as a spice mix. As an herb, it is native to the Middle East and the scientific name is Origanum syriacum. It is also the same as the biblical hyssop.

As a spice mix, the mix can vary depending upon what country it is from, according to flavor preference. However, it generally contains thyme, oregano, sesame seeds, salt, and sometimes sumac.

Take the time to smell this highly aromatic spice, and get a sense of the nutty and earthy aroma it has.

The Za’atar Spices I Have Tried

The second type I tried, was one I purchased from my local grocery store, by McCormick. This organic seasoning contained thyme and oregano, sesame seed, and lemon peel, and salt…no sumac.

Other Za’atar Options

How To Use Za’atar

Za’atar is great for bread dipping and mixing into hummus. You can also add to flat breads and vegetables, and also great as a rub for meats or even to season seafood!

So far, I have added it to my hummus and eaten pita with it (scrumptious!). This is great as a snack and I will say PERFECT FOR BREAKFAST AS WELL!!

I have also tried it with tilapia, which was superb. The recipe for this is Lebanese Za’atar Spiced Tilapia.

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Za'atar. I love practicing pronouncing this word…I think it can sound beautiful pronounced correctly but I have a ways to go. Za'atar is a supremely aromatic spice, and is a mixture of salt, thyme, sesame seeds, and other spices. It is commonly used in Middle Eastern and Mediterranean cooking, and it is an amazing spice! This delicious spice pairs nicely with seafood, so I decided to try tilapia seasoned with Za'atar and I had a delicious taste of the Middle East on my table in about 10 minutes. Pair with some pearled couscous (I used Near East brand) or warmed pita bread for an easy, quick, and yummy meal! Get the recipe here: https://explorecookeat.com/lebanese-zaatar-spiced-tilapia/ Cheers! Grace #cleaneating #eatclean #tilapia #tilapiarecipe #zaatar #quickandeasymeals #quickandeasyfood #onmyplate #dinnertonight #lovetocook #lovetoeat #lovetocookandeat #frommykitchen #seafoodrecipes #cleansimpleeats #eatwellbewell #simpleeats #cleansimpleeats

A post shared by Grace Stewart (@explore_cook_eat) on Jul 31, 2019 at 11:00am PDT

I have really enjoyed getting to play around with this spice! In the future I’ll use it as a rub for lamb, which is recommended by Mimi Sheraton in her book.

1,000 Foods to Eat Project

Za’atar is #26 on my list of foods to try. 26 down, 974 to go!

Thank you for reading and if you have any comments or suggestions I would be honored if you would share them below!

Classic Filipino Chicken Adobo

August 11, 2019 By Grace Leave a Comment

I am proud of my international family. I am Korean- American, and my husband is English-Norwegian. One of my sisters is Japanese. And my brothers in law are English, Hispanic, and Filipino.

What is Adobo?

I wanted to start off my exploration of Filipino cuisine with the classic Filipino Chicken Adobo. First off, chicken adobo is easy and simple to make, and is one of the most famous Filipino foods.

The word “adobo” comes from the Spanish word adobar which means marinate. Chicken adobo is chicken marinated in a mixture of soy sauce and vinegar.

The BEST Filipino Chicken Adobo Recipe!

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I am so proud of my international family. I am Korean-American, and my husband is English-Norwegian. One of my sisters is Japanese, and my brothers in law are English, Hispanic, and Filipino. At some of our family gatherings, I was treated to Filipino food from my Filipino brother-in-law, Roland. Roland is a great cook! I really need to pick his brains more about Filipino food but I have had a bit of it and enough to know that I like it and want to explore more about it! I'm starting with the classic Filipino Chicken Adobo. Thankfully I came across the BEST Filipino Chicken Adobo recipe on my first go! This recipe is from Marvin Gapultos, the Filipino American food blogger who really brought Filipino cuisine to a worldwide audience. I am grateful to Mr. Gapultos, who writes the blog Burnt Lumpia, for allowing me to publish his recipe in my post! This recipe is from his book The Adobo Road Cookbook, and I’m so looking forward to discovering more of his delicious Filipino recipes both from The Adobo Road Cookbook, as well as Burnt Lumpia! Please follow Mr. Gapultos @burntlumpia! Get the recipe for this most tangy and delicious chicken adobo here: https://explorecookeat.com/classic-filipino-chicken-adobo Cheers! Grace #chickenadobo #filipinofood #eattheworld #internationalcuisine #onmyplate #dinnertonight #filipinocuisine #filipinofoodlove #foodpost #bonappetit #lovetocook #lovetoeat #safoodie #sanantonioblogger #delish #kitchendiary #cooksofinstagram #eeets #feed52 #yumyum #frommykitchen #homemadefood #pinoyfood

A post shared by Grace Stewart (@explore_cook_eat) on Aug 12, 2019 at 1:36pm PDT

So you must try this amazing recipe soon! In summary, enjoy this taste of the Philippines right in your own home!

Print Recipe

Classic Chicken Adobo

This amazingly delicious Filipino Chicken Adobo is beautiful in its simplicity! Enjoy this served with plenty of white rice and garnished with green onions!

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Main Course

Cuisine: Filipino

Keyword: Chicken, Chicken Adobo

Author: Marvin Gapultos

Ingredients

1/4 cup soy sauce
1/2 cup white Filipino cane vinegar, or distilled white vinegar
6-8 cloves garlic, smashed with the side of a knife and peeled
1 ts whole black peppercorns
2 bay leaves
6 chicken thighs, skin-on, bone-in

Instructions

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.
Use freshly ground black pepper instead of whole peppercorns.
For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.
For a saucier adobo, double the amount of soy sauce and vinegar.
To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

Notes

You will absolutely love this adobo! Garnish with green onions and serve with plenty of white rice for a taste of the Philippines!

Hoppin’ John – 1,000 Foods to Eat Project

August 10, 2019 By Grace Leave a Comment

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One of the most delicious of Southern dishes should not be eaten only on New Year’s Day. Hoppin’ John is for any day!

I am 24 foods in, and this is my #25 food. After 25 foods, I absolutely trust the judgment of Ms. Sheraton and am on a quest to try each and every one of these foods.

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Pasta!!!! 1,000 Foods to Eat Project Food #24

August 6, 2019 By Grace Leave a Comment

What is Pasta?

The history of pasta goes back centuries, and although I am not sure how true the legend of Marco Polo bringing the first pasta over from China is, I love the story.

Incredibly Versatile – There is a Pasta for Everyone!

With 350 types of pasta, and seemingly endless varieties of sauces and ingredients, there is definitely a pasta dish for everyone!

Although I do like tomato sauce based pasta dishes, my tasted tend to lean toward pasta dishes that are not tomato based.

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I'm on a journey to try the 1,000 foods listed in the book 1,000 Foods to Eat Before You Die. Some of the foods are easy and familiar, and some of the foods are somewhat difficult. So my #24 food is particularly easy…pasta, which is one of my favorites! Luckily, I have four great pasta recipes which I'd love to share, and are some of my go to recipes when I want a quick, easy, and delicious 5 star pasta meal (which is almost every night). 🙂 Linguine Alle Vongole Linguine With Pancetta and Peas Linguine With Delicious Parsley Pesto Puglian Orecchiette With Broccoli I guess you can tell I love linguine. 🙂 If you love pasta, please try one of these recipes…I think you'll love them. 🙂 Find the recipes at the site in my bio…which is http://www.explorecookeat.com. Cheers everyone! Grace #pasta #ilovepasta #1000foodstoeatbeforeyoudie #onmyplate #dinnertonight #pastamania #sabestfoodpics #pastalovers #pastalove #pastaporn #carbdinner #instapasta #pastaaddict #budgetmeals #pastapasta

A post shared by Grace Stewart (@explore_cook_eat) on Aug 2, 2019 at 11:43am PDT

I have a few go to pasta dish recipes that I’d love to share, and they are:

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Darjeeling Tea – 1,000 Foods to Eat Project

July 27, 2019 By Grace Leave a Comment

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I confess…I am not much of a tea drinker. Even after spending 7 years living in England I never developed a taste for tea. That may change after Darjeeling though.

I am 22 foods in, and this is my #23 food. After 22 foods, I absolutely trust the judgment of Ms. Sheraton and am on a quest to try each and every one of these foods.

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Endive au Jambon Sauce Mornay – 1,000 Foods to Eat Project

July 20, 2019 By Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

I am working my way through the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I’m on a quest to try each and every one of these foods.

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Quick and Easy Cucumber Kimchi

July 12, 2019 By Grace Leave a Comment

When life gives you cucumbers, make Quick and Easy Cucumber Kimchi!

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Spicy Thai Chicken With Basil

July 9, 2019 By Grace Leave a Comment

Do you like Thai hot? Then you will LOOOOVE this recipe for Spicy Thai Chicken With Basil!

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Flaeskeaeggekage – Danish Bacon and Egg Pancake Recipe – 1,000 Foods to Eat Project

July 6, 2019 By Grace 2 Comments

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Flaeskeaeggekage…where have you been all my life? 🙂

Learning how to pronounce “Flaeskeaeggekage” is probably more difficult than learning how to make this delicious dish.

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Russian Ground Chicken Cutlet – Kotlety Pozharskie – 1,000 Foods to Eat Project

July 2, 2019 By Grace Leave a Comment

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Korean Zucchini Side Dish

May 3, 2019 By Grace Leave a Comment

I almost enjoy eating the banchan more than the main course. 🙂

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Russian Beef Stroganoff

February 3, 2019 By Grace Leave a Comment

Movie Night

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Asian Chicken Lettuce Wraps

January 23, 2019 By Grace Leave a Comment

This recipe is so tasty and very budget friendly as well. I hope you will enjoy it and make this your go to recipe for fast, easy, and awesome tasting Asian Chicken Lettuce Wraps!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. I just found my new FAVORITE condiment. BELIZEAN HOT PEPPER ONION SAUCE! Recently I relived our trip to Belize by cooking up some Belizean recipes. Eating the Belizean food took me…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. My dog Toby is my taste tester. Let’s see which Salted Egg Fish Skin he likes the best… Ok, so I first tried these DELISH snacks when I was sent them…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole. Located…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. When visitors ask a Belizean what the national dish is, usually the response will be “Belizean rice and beans, stewed chicken, and potato salad.” The other day I made some Stewed…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. A few years ago we visited Belize, and I am spending a little time revisiting that trip by sharing some photographs, food memories, and Belizean recipes. Consequently, my hope is that…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. I posted about Belizean Stewed Chicken on Instagram, and one comment I received, from @trinidadfoodtours, is “stewed chicken is life!” 100% agreed!! A bowl of stewed chicken, served along with some…

This page may contain affiliate links. Therefore I receive a small commission at no cost to you when you make a purchase using my link. I Found The BEST Shrimp Pasta Recipe! Linguine with shrimp is seriously one of the most delicious seafood pasta dishes. Fortunately I found the BEST shrimp pasta recipe. Honestly I…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Edamame are young soy beans that are harvested before they are ripened or hardened. Spicy Edamame is my favorite way to eat edamame The first time I discovered edamame was at…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. I’m soooo excited. At the time I write this, Thanksgiving is a couple of months away. My thoughts are already turning to what dishes I might be able to bring to…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Parsley is a food that I researched for my 1,000 Foods To Eat Project. One of the foods I discovered during my research that utilizes parsley is the Middle Eastern salad…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Parsley is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. One of my favorite spicy foods is Korean Spicy Bean Sprouts. I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just…

My sister is Japanese, and when I told her I made Japanese Pork Katsudon and Rice Bowl she mentioned that was her favorite. I’m so happy because now I can make Katsudon for her! I’m going to Tokyo in March 2020 to participate in the marathon. I say “participate” rather than “run” because I’m totally…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Za’atar is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every…

I am proud of my international family. I am Korean- American, and my husband is English-Norwegian. One of my sisters is Japanese. And my brothers in law are English, Hispanic, and Filipino. So Roland, my Filipino brother-in-law, treats us to some amazing Filipino food at some of our family gatherings. Roland is a great cook…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. One of the most delicious of Southern dishes should not be eaten only on New Year’s Day. Hoppin’ John is for any day! Hoppin’ John is listed in the book 1,000…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. I confess…I am not much of a tea drinker. Even after spending 7 years living in England I never developed a taste for tea. That may change after Darjeeling though. So…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. I am working my way through the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I’m on a quest to try each and every one of these foods….

When life gives you cucumbers, make Quick and Easy Cucumber Kimchi! A good friend of mine has an incredible green thumb! I am so fortunate to often be on the receiving end of that green thumb. The other day, she kindly brought me some amazing home grown cucumbers, chives, peppers, and perilla (sesame) leaves, which…

Do you like Thai hot? Then you will LOOOOVE this recipe for Spicy Thai Chicken With Basil! Thai cuisine is one of my absolute favorite cuisines in the world. The complex flavors and fresh ingredients captivate me. Fortunately, my husband loves Thai as well, but he likes his dishes “Thai hot.”

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Flaeskeaeggekage…where have you been all my life? 🙂 Flaeskeaeggekage aka Danish Bacon and Egg Pancake, is simply divine. This food is one of the foods listed in the book 1,000 Foods…

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. One regret I have is not having discovered Kotlety Pozharskie, or Russian Ground Chicken Cutlet prior to now. These Russian ground chicken cutlets are out of this world delicious! This couldn’t…

Movie Night This will age me a bit..but that’s ok. Some of my favorite memories of childhood involve going to the movies. I remember going to see movies like Star Wars, Gremlins, ET, and Jaws as a kid. Those movie going experiences were absolutely thrilling! One of the most thrilling and exciting films ever is…