What’s better than fresh picked fruit? Perhaps fresh premium fat-free, sugar-free ice cream? So let’s take some fresh-picked fruit and make our own homemade fat-free, sugar-free ice cream! It tastes SO MUCH BETTER than store bought fat-free ice cream. It is actually quite easy, and electric ice cream makers are inexpensive! You can make plain vanilla ice cream, strawberry ice cream, peach ice cream, raspberry, blackberry, blueberry, or many other flavors!
Homemade Red Curry Paste from Templeofthai.com an awesome place for homemade Thai recipes and a great place to buy hard to find ingredients!
A very small electric blender or electric coffee grinder makes this a quick job. If available, a very heavy stone mortar and pestle with at least a 2 cup bowl is traditional and makes a better textured paste.
- 25-30 small dried hot red chile peppers (up to 70 if you really like it hot, hot)
- 1 tbsp sea salt
- 4 cloves garlic, peeled
- 2-3 stalks of fresh lemon grass
- 2 1/2-3 tbsp shrimp paste (ka-pee in Thai)
- 1/4 inch piece fresh turmeric or 1/8 tsp. dried turmeric
In the mortar and pestle or electric blender, grind together the dried chiles and salt. Allow at least 20 minutes by hand, or a couple of minutes with a blender. It should be smooth with just a hint of chile pieces. Add the garlic cloves and pound until smooth.
Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chiles, along with the turmeric. Grind again until smooth. Your arm will tire, so take a break.
Last of all, add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle.
Ancient Japanese cuisine is highly influenced by its environment being an island much of Japan’s diet comes from the sea. In fact Sushi Japan’s most well known food is a great example of this. There are 2 types of this delicious way to enjoy seafood: Sushi or fish served with on or wrapped up in rice, and Sashimi which is raw sliced fish which is distinct from sushi which involves rice.
Here is a picture showing thethree main ways of preparing sushi:
Another staple of the Japanese diet is rice. The Japanese eat rice with (almost) every meal. Rice was so important in Ancient Japan that it was used as currency for a time. An interesting fact about ancient Japan is that Samurai would cook rice in their metal helmets or Kabuto, much like American GIs did during WWII.
- 1 cup hot water
- 1 cup milk
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs
- 2 (1/4 ounce) packages dry yeast
- 2 teaspoons orange zest
- 2 tablespoons Wesson Oil
- 2 -3 cups flour
- 1 teaspoon baking powder
- Wesson Oil
- 1 cup honey
- water, to dilute
- walnuts, ground
Total Time: 50 mins
- Stir yeast into hot water and set aside. Sift all dry ingredients together, add milk, eggs, oil orange peel, and hot water mixture. Add 2 cups of the flour mix. If dough is too loose, gradually add the extra cup of flour. Mix well and knead dough. Dough should be soft and light. Cover and let rise at room temperature for about 2 hours.
- Add several inches of wesson oil to a deep fryer or electric frying pan and heat to 350 degrees. Scoop a handful of dough in your hand and make a fist. With a teaspon pick off a small amount of dough from the top of your fist and drop into the hot oil, continue this to fill fryer with dough balls. Cook until golden brown. Remove with slotted spoon, and drain on absorbent paper. Dilute 1 cup honey with just enough water to slightly dilute it. Drop cooked Loukoumathes into warm honey to coat and remove onto a platter. Sprinkle with ground walnuts and cinnamon. Serve warm.
Ethiopian food is marked by thick stews, and a large, flat sourdough bread called Injera. Ethiopian dinners use the Injera as an eating utensil to scoop up food. Every meal consists of some sort of bread. Each recipe, no matter what it is, contains 5 of the same ingredients. Berbere, nutmeg, garlic, paprika, and dry wine. I don’t know if they meant to do it, or if it’s just something I noticed.
Beef Stewed in Red Pepper Paste (Sik Sik Wat)
2 onions, finely chopped
1/3 cups Niter Kebbeh (Spiced Butter)
2 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 cup paprika
2 tablespoons Red Pepper Paste (aka Spice Paste, Berbere)
2/3 cup dry red wine
1/2 cup water
8 oz. tomato sauce
2 teaspoons salt
3 lb. lean boneless beef, cut into 1″ pieces
A lot of Ethiopian food contains a plethora of spicy ingredients, cayenne pepper, chili peppers, red pepper flakes, etc. But, in every recipe I researched I found a spice that was in nearly every dish. It’s called Berbere. I had no idea what this ingredient was, if it was a spice, vegetable, but I knew it had to be spicy. Well, it is a spice and it is spicy. It is hard to find Berbere in U.S stores but you can make it yourself, and here are the ingredients.
10 dried red chillies
8 white or green cardamoms
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp allspice berries
2 tsp black peppercorns
1 tsp ajowan seeds
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tbsp salt
This spice, I’ve heard, adds an unbelievable flavor to any dish. Ethiopians add it to their bread, their stews, in salads, etc.
Landlocked Ethiopia is somewhat separate from the rest of Africa; they’re relatively uninfluenced by neighboring countries and the rest of the world, and they have maintained this purity simply because transportation is difficult in Ethiopia’s terrain. When it comes to their food, traders have been introducing new ingredients to the country since the 1400’s, and some of those ingredients contributed to what is Ethiopian food to this day. Portugal brought chili peppers, the Orient brought ginger and India introduced all the exotic spices. Despite all these new spices, Ethiopia has been known as the land of bread and honey. Honey is used in everyday meals and is collected by ancient beekeeping techniques. Bread and wheat grow really well in their temperature climate, which explains for their love of bread and why they’re the “land” of bread. Ethiopians pride themselves on “living off the land.”
With the Europeans overpowering the indians. The indians had a fair argument of wanting their land back.Through the Indian homestead act also known as the Dawes act they got back some of their native land. Although maybe not as much as they wanted they still got some. Indians do not make much revenue from farming but their major source of income is from casinos. Pictured here is Pala casino located on an indian reservation. Places like this bring many people each and every year. Itt could be argued that this isnt healthy for Native Americain culture but their is nothing we can do about it since it is their land.
Native Americains ate many different types of foods. What determined this was whether their tribe were hunterers, gatherers or agriculturalists. Each of these characteristics were based on group size. The three main staples of food for many indian tribes were corn, beans and sqaush. What is interesting about these foods is that they are all dependent on eachother. Beans help the cornstalk grow big because of the nitrogen it puts in the soil and sqaush is planted inbetween the plants to prevent weeds from growing. Before Europeans came to America natives did not have much trouble finding food because the techniques used have been used by their group many years before. When European settlers came to america this was hard on the natives. Europeans would take food and supplies from the indians as they explored the land. When food on the east coast was scarce, europeans migrated towards the west coast destroying everything in their past. What was once a peaceful stay for the indians has turned into unfair battle.