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My favourite Jewish food
Garlic 3 cloves
Oil 1-2 tbl spoon
Minced beef 1 kg
Tomatoes ½ kg
Green pepper 1
Raisins ½ mug
Cinnamon ½ teaspoon
Chilli ½ teaspoon
Salt and pepper
Green olives ¾ mug
Chop the onion and garlic and roast on oil.
Add minced meat and roast till brown.
Add sliced peeled tomatoes, sliced apples and pepper, raisins, chilli, cinnamon, salt and pepper.
Stew on low heat for 30 minutes.
Add the olives and stew for a while.
Serve with rice or bread.
This is a fun recipe I have shared and made with friends for parties and get togethers. Perfect a for a group session of Dungeons and Dragons, or even for single consumption! I don't judge! The illustration was a lot of fun to make, I hope you enjoy!
Caldereta is a super spicy goat stew from the Philippines. Some replace the goat meat with beef or chicken, or add cheese and wine. It's a flexible recipe, just like Filipinos! I really miss Filipino food because I've been away from home so long. I love that the ingredients of this recipe are easy to find anywhere, so when I feel homesick I can whip it up easily and taste the heat of the islands. What makes this different from our other tomato-based stews? Aside from the goat meat, it's the chilies and garbanzo beans. It's a fancy dish usually served at fiestas. On the left side of the illustration is "caldereta" in the native script of the Philippines called baybayin. It is a style of writing that was almost lost but rediscovered and enjoying a resurgence among scholars and hobbyists. I hope someday our ancient writing will be just as ubiquitous as the ingredients for caldereta!
Beans Around The World.
My mother-in-law invented this recipe as a way to feed herself and her five children on a tight budget. I confess that I didn't understand it at first, because the only goulash I had eaten was in a red sauce over noodles, whereas this recipe has other starches and has a firmer texture. However, I've come to think of it not only as comfort food, but as a kind of "stone soup" recipe, since I would not have thought to combine those particular ingredients. The stone soup thought led me to the trainyard setting, a place where all kinds of people from different backgrounds gather. It's a total coincidence, yet a happy coincidence, that I submit this illustration on Martin Luther King, Jr. Day.
Company Beans is my husband's favorite recipe when we are serving many. We have this a couple of times a summer and if it's being made, it always means there is a party to be had. I tried to represent that in this playful image of the ingredients; gathering, laughing, and having a good time!
I absolutely love Mexican food and these stuffed peppers are to die for. A healthier option that can actually be adapted to your own taste – the peppers can really be stuffed with anything!
In a large pan, heat the oil over medium heat. Add the chopped onions, cumin and coriander and cook, stirring occasionally, until the vegetables have softened. Add in the meat, then the rest of the ingredients, stirring until cooked. Then stuff the peppers with the contents of the pan, sprinkle the cheese on top and put it in the oven for about 45 mins at 180c.
“The secret is to cook the heck out of it!” This was how my my mum’s advice began when I asked her to share one of my favourite childhood recipes. At the time, I was hoping to find meals that were well-suited to batch cooking and cost effective as I was hugely pregnant and freezing mark ahead meals for when I had my baby. “And don’t use a pan you like too much....the burnt bits give it flavour,” she continued. My mum doesn’t love cooking, or food particularly, and I’m still not sure how I became so fascinated with all things gustatory. However, this recipe has stood the test of time from when I was first introduced to it in the (probably) 1980s. The recipe itself may seem a wee bit rudimentary, but there is a certain type of magic that takes place when the sweetness of the ketchup mingles with the bite of the onion and the briny, saltiness of the olives. And as per my mum’s advice: cook it as long as possible to almost caramelize the sugary aspects of the sauce, and to soften the meat or veggie balls and let them soak up the flavours. A perfect combo of sweet, salt and, for me, nostalgia. Delicious over rice :)
Special note: the cooking clips book in the lower left corner and the recipe card were drawn true to form from my mum’s recipe drawer. For me, the cookbooks and recipe cards/clippings are just as memory stirring as the meal!
(FAVE MEMORY) Toasted ravioli was the food of my childhood. A St. Louis tradition, I had no idea it was an unusual food until I traveled outside of Missouri and saw the puzzled look on peoples' faces when I mentioned toasted ravioli. I remember my aunt always serving them for my cousin's birthday parties, cook outs, and other events, and all of my cousins and I gathering around the table to dip them in marinara sauce and greedily eat them. My mother used to heat them in the oven for me when I had a late night and needed a quick dinner, and they would always accompany dinner on homemade pizza night. There are many ways to do toasted ravioli - with beef, cheese, vegetables, or even mushrooms - and they are all special and tasty in their own way. Toasted ravioli will always remind me of my home, St. Louis, and all of its quirky food traditions.