Russian Chicken and Potato Pie

 

Russian Chicken and Potato Pie

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
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Course Main Course
Cuisine Russian
Servings 12

Ingredients
  

  • 3 carrots grated
  • 6 medium potatoes boiled and thickly sliced
  • 1 1/2 lbs raw chicken or turkey breast cut into short strips
  • 2 lbs white mushrooms chopped and fried in a little oil
  • 6 medium onions diced and fried separately in a little oil
  • 4-5 raw potatoes peeled and very thinly sliced
  • 8 eggs
  • 1 1/2 cups shredded cheese
  • salt

Instructions
 

  • Pre-heat the oven to 400° F. Grease a 9 x 13 baking dish.
  • This is a layered casserole. In between each layer is a layer of “egg pancake”. To make an “egg pancake”: beat one egg in a cup with a fork, pour onto a hot, greased skillet and tilt the pan so the egg covers the bottom of the skillet. Do not turn over the egg.
  • When the egg has cooked, carefully remove the “egg pancake” from the skillet.
  • For a 9 x 13 baking dish, you will need 2 “egg pancakes” to cover each layer.
  • You can be making the “egg pancakes” while you are preparing the other ingredients.
  • Place the carrots in the bottom of the baking dish. Lightly salt the carrot layer. Cover the carrot layer with 2 egg pancakes.
  • Place the boiled potato slices on the egg. Lightly salt. Cover the potatoes with 2 egg pancakes.
  • Place the chicken or turkey on the egg. Lightly salt. Cover the chicken with 2 egg pancakes.
  • Mix together the mushrooms and onions. Place the mushroom and onion mixture over the egg. Lightly salt. Cover the mushroom mixture with 2 egg pancakes.
  • Place the thin potato slices on top. Stick thin potato slices vertically around the edge of the casserole and push them down so they aren’t sticking up above the top of the dish, forming a border around the casserole. Lightly salt the top of the casserole.
  • Bake for 40 minutes, or until the potatoes are done. Top with shredded cheese and return to the oven until the cheese is melted and golden brown.

Notes

During the week we eat simple food like potatoes and eggs, but on the weekend we make it fancy by putting it all together in a casserole! You can also add black pepper or provincial herbs to this casserole.

 

Russian White Radish Salad

 

Russian White Radish Salad

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
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Course Salad
Cuisine Russian
Servings 8

Ingredients
  

  • 2 cups daikon radish sliced into thin sticks
  • 2 cups ham or cooked chicken sliced into thin sticks
  • 6 eggs
  • 1 cup onion sliced into thin half circles
  • Mayonnaise
  • Salt

Instructions
 

  • Begin by making “egg pancakes”.
  • Heat a little oil in a skillet.
  • Beat one or two eggs in a cup with a fork and pour the egg into the skillet.
  • Tilt the skillet so the egg covers the bottom.
  • Do not turn over the egg.
  • When the egg is cooked, remove it carefully to a cutting board.
  • You should have a stack of either 6 small “egg pancakes” or 3 larger “egg pancakes”.
  • Let the eggs cool for a few minutes. Then roll up the “egg pancakes” and slice them thinly.
  • Stir together the daikon radish, ham or cooked chicken, “egg pancakes” and onion.
  • Add salt to taste.
  • You can prepare these ingredients a couple hours ahead of time.
  • Just before serving, stir in mayonnaise.

 

Ethiopian Doro Wat

 

Doro Wat

Missionary John and Nancy Roebke - One Africa Team
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Course Main Course
Cuisine African

Ingredients
  

  • 10 skinless, bone-in chicken thighs/drumsticks
  • 1/2 cup berbere blend
  • 1/2 cup sunflower or olive oil
  • 1/3 cup niter kibe (clarified spiced butter)
  • 2 juice of 2 lemons
  • kosher salt
  • 10 eggs at room temperature
  • 6 large red onions finely diced
  • 2 tsp minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 1 tbsp tomato paste
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp freshly ground black cardamom
  • 2 1/2 cups chicken stock or water
  • Injera, for serving

For niter kibbeh

  • 4 tbsp butter infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric

For berbere blend

  • 1/2 tsp fenugreek
  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 tbsp salt
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 /2 tsp ground cardamom
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice

Instructions
 

  • Put the chicken in a bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
  • While the chicken is marinating, prepare a bowl with cold water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 10 minutes.
  • Transfer the eggs to the cold water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside.
  • Put the onions in a large skillet over medium heat. Cook, stirring constantly, until the onion pieces soften and the excess water is dried.
  • Add the oil and caramelize the onions until the mixture turns golden brown in color.
  • Add berbere, garlic, ginger, tomato paste, black cardamom and black pepper, and cook, stirring, for 10 minutes. The berbere will have a much better flavor if cooked longer.
  • Add the clarified butter (niter kibe) and continue cooking for s minutes
  • Add the chicken, turning to coat well with the sauce mixture.
  • Add the chicken stock/ water and bring to a simmer, cover, reduce the heat to medium­ low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes.
  • Remove the pan from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
  • To serve, place the chicken pieces and eggs on injera or serving plates, and spoon the sauce over.

Video

 

Northern Thai Pork Stew

 

Northern Thai Pork Stew

Stephen Wiesenauer - World Missionary
This is actually a Thai adaptation of a Taiwanese dish brought by immigrants about a century ago. The version shared here is a family favorite of the Wiesenauer family. Super easy to make. Smells and tastes amazing.
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Course Main Course
Cuisine Thai
Servings 8

Ingredients
  

  • 2 lbs pork cut into 2 inch pieces
  • 4-6 potatoes peeled and cut into 2 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup cooking wine
  • 2 slices ginger root approximately 2 inches long each
  • 2 whole star anise
  • 2 cloves garlic
  • 2 tbsp sugar
  • Enough water or chicken broth to cover ingredients

Instructions
 

  • Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
  • Serve over rice.
  • This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
  • Then return the eggs to the stew when you reheat it.
  • The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.

 

African Lasagna

 

African Lasagna

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is a family favorite that we have used since our time in Africa. The recipe was given to me by Linda Roecker who was also a missionary wife in Malawi with me at the time.Minimal supplies needed. Quick prep time and very tasty.
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Course Main Course
Cuisine African
Servings 6

Ingredients
  

Red Sauce

  • 1 lb hamburger
  • 29 oz can of tomato sauce
  • 1 tsp sugar
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1 clove crushed garlic
  • 1 tsp oregano

White Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tsp salt
  • 4 cups milk
  • pinch of nutmeg
  • lasagna noodles
  • 2-3 cups grated mozzarella cheese

Instructions
 

  • Preheat oven to 350 degrees, spray a 9 x 13 pan with canola spray or oil.
  • Brown hamburger meat and drain fat.
  • Combine tomato sauce ,sugar, spices and simmer 15-20 min.
  • In separate pot, melt butter and mix in flour to make a roux, add salt and milk slowly and stir over low heat until sauce thickens, sprinkle with nutmeg.
  • Layer a layer of uncooked lasagna noodles on the bottom of the prepared pan.
  • Spoon half of the red sauce over the noodles then spoon half of the white sauce over the red sauce, top with an additional layer of uncooked noodles.
  • Top that with remaining red sauce followed by remaining white sauce.
  • Top with grated mozzarella cheese.
  • Bake at 350 degrees for 45 min. Cool 15 min before serving.
  • Reheats well in microwave and freezes well.

 

Indian Dal

 

Indian Dal

Linda Marquardt - Friendly Counselor Wife
Dal is a basic recipe eaten frequently in India using various spices and pulses. This recipe can be simplified by using powders of the spices (such as cinnamon, cumin, ginger and garlic) for quicker results and yet retaining a good flavor. Meat and/or other vegetables can be added to make it a meal.
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Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 cup red lentils rinsed
  • 3 cups water
  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 1 cup diced onion
  • 1 green chili pepper stemmed, seeded, and minced
  • 4 garlic cloves minced
  • 1 tbsp finely minced ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 1 tomato diced
  • juice of 1/2 a lemon

Instructions
 

  • Put rinsed lentils and water in a pot. Cook on medium heat for 20-30 minutes, until mushy. Add more water as needed to keep the lentils a bit soupy while cooking.
  • While lentils are cooking, heat the oil on medium heat. Add cumin and cinnamon and cook until fragrant.
  • Add onion, green chili pepper, garlic, and ginger. Cook until onions are turning translucent.
  • Add turmeric, cardamom, paprika, salt and tomato. Cook until the tomato begins to fall apart. Discard the cinnamon stick.
  • When the lentils are cooked, stir in the spice mixture. Add lemon juice and stir well. Taste and add more salt if needed. Add more water if it's too thick, cook a little longer if it's too runny.
  • Serve with rice as a side dish to your meal.

 

Zambian Nsima Fritters

 

Zambian Nsima Fritters

Vivien K Gierach - Former Missionary Wife in Zambia, Africa
You can have this anytime of the day. This is very good especially with the ground nuts. The nuts in Zambia are much like peanuts here, but it is funny to say that they are better there.
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Course Side Dish
Cuisine African

Ingredients
  

  • Cooked leftover Nsima
  • 2 eggs
  • 1 cup breadcrumbs or ground nuts
  • salt & pepper

Instructions
 

  • Cut Nsima into neat shapes 1 cm thick.
  • Prepare coating by beating the eggs lightly.
  • Add any spices you would like to the eggs along with the salt and pepper.
  • Mix together.
  • Heat fat in a frying pan.
  • Dip the pieces of Nsima into the egg mixture, then coat with the breadcrumbs or ground nuts till it is completely covered.
  • Drop into the fat and fry till golden light brown.
  • Serve hot with a beverage.

 

African Nsima

 

African Nsima

Vivien K Gierach
The Zambians eat this pretty much for every meal. You have this as the base and then have side dishes of things like beans, eggs, chicken, cabbage, what ever you have around actually. It is good to salt it as well. This is the staple meal of the country. You cannot get the mealie meal here in America but it is just ground up corn so the corn meal is great to use in America.
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Course Side Dish
Cuisine African

Ingredients
  

  • 3 cups water
  • 1 1/2 cups mealie meal can substitute with corn meal
  • 2 cups water

Instructions
 

  • Boil the 2 cups of water.
  • In a sauce pan using a wooden spoon make a paste from 2-3 tbsp of the mealie meal or corn meal and one cup cold water.
  • Add the boiling water and stir until the mixture boils again.
  • Cover and boil ten minutes.
  • Add the rest of the mealie meal or corn meal a little at a time and mix thoroughly.
  • Reduce heat.
  • Cover and leave to steam for ten minutes.

 

Thai Chiang Mai Noodle (Kao Soy)

 

Thai Chiang Mai Noodle (Kao Soy)

Christine Doebler - Missionary Wife
This dish is a favorite with our East Asia Team members who live in Chiang Mai. Our acronym isn't EAT for nothing!
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Course Main Course
Cuisine Thai
Servings 1

Ingredients
  

  • 50 gr deep-fried egg noodles
  • 100 gr boiled egg noodles
  • 2 tbsp pickled cabbage
  • 50 gr raw chicken
  • 2 tbsp coconut oil
  • 2 cups coconut milk
  • 3 chopped shallots
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp Indian curry powder
  • 1 tbsp red curry paste
  • 1 tbsp finely chopped spring onion and cilantro
  • 1 lime cut into slices

Instructions
 

  • Place boiled noodles in a big soup bowl.
  • Mix red curry paste with Indian curry powder.
  • Place wok over low heat, combine oil and red curry paste and stir until fragrant.
  • Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
  • Add remaining coconut milk, turn up the heat to medium, stirring constantly.
  • Add fish sauce and sugar.
  • Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.
  • Enjoy!

 

Asian Egg and Spinach

 

Asian Egg and Spinach

This dish is common with lunch or dinner in Asia, though it makes a great breakfast too. It's also a great way to get kids to eat spinach!
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Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 1 tbsp olive oil
  • 2 eggs
  • 1/2 cup spinach sliced or whole
  • 3 tbsp milk
  • 2 pinches salt
  • black pepper

Instructions
 

  • Beat the eggs together with the milk and spinach. Mix in salt and other seasonings (if desired).
  • Over large heat, begin heating the olive oil in a pan. Let the oil warm up for 15-20 seconds.
  • Pour the ingredients from your mixing bowl into the pan. Let cook for around 30 second, then turn the heat down to medium.
  • Option 1: To scramble, begin stirring lightly the egg and spinach mixture. Mix occasionally until the egg chucks are solid yet soft.
  • Option 2: To make an omelet, simply leave the egg and spinach just as you poured it into the pan. Wait until the bottom is slightly browned, then flip. Cook for another thirty seconds to a minute until slightly brown.
  • Enjoy!