Seven days a week, each and every day a new port o’ call. With these great and rut-breaking international recipes, you can bring a little pizzazz into your kitchen and still manage to keep the food budget under control. You may be surprised how inexpensive some of the best tasting culturally pleasing cuisine specialties can be. It pays to be adventurous. We all need a change of pace once in awhile.
Mexican
Black Bean and Corn Quesadillas 1 15.5-oz. can black beans, rinsed and drained 1 1/2 cups frozen corn kernels, thawed 1 tablespoon canola oil 1 small onion, chopped 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 6 ounces pepper Jack, shredded Salt and pepper 8 8-inch flour tortillas (or corn) Smash the black beans with a potato masher. In a skillet, cook the defrosted corn with just a little water. Drain and add to mashed black beans. With oil, lightly fry the onion, chili and garlic until softened. Cool and add. Chop up the cheese, mix well, then spread the bean and cheese mixture inside half the flour tortilla. Fold in half and fry in oil, turning to the opposite side to be crunchy but not oily. They may be kept in a warm oven until serving. Cut each quesadilla in four triangles and serve. Cost per serving – $0.85
East Asian
Mini Egg Roll Packages 2 tablespoons plus 2 cups vegetable oil 1 clove garlic, minced 1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp.) 2 scallions, white parts only, thinly sliced 4 cups loosely packed packaged slaw mix (about 10 oz.) 2 cups bean sprouts (about 4 oz.) Salt and pepper 12 square egg roll wrappers, thawed if frozen Heat the oil, add veggies and sauté till wilted and fragrant. Add salt and pepper, then let cool. Cut egg rolls in half, roll up lengthwise with 1 T. filling, seal with a pastry brush dipped in water. Heat 2 cups of oil in skillet, let heat to 350 degrees F. With tongs, place in hot oil, turning to cook evenly, about 5 minutes. Drain on paper towels and serve. Makes 24 pieces; a two piece serving costs $0.30.
India Curried Chicken 1/3 cup plain yogurt (regular) 1 tablespoon olive oil 2 teaspoons curry powder 1 teaspoon chili powder 1 teaspoon lime juice 1 clove garlic, finely chopped Salt
4 boneless, skinless chicken breast halves This recipe can be marinated before hand or simply baked in a quick and easy way. Mix well the first six ingredients in a small bowl, using a wire whisk to blend evenly. Turn on the oven to 375 degrees. Arrange chicken breasts in a lightly oiled ovenproof dish, adding salt to taste. Now pour the curry mixture onto the chicken and let it bake 15 minutes. Rotate the chicken to cook evenly, then return to bake another 15 minutes. Cool, then serve on a bed of rice or couscous with a cucumber and yogurt salad. Cost per serving – $1,97