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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.
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.

Video

 

 

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.
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

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.
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

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.
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.

 

 

Anders' Swedish Pineapple Pie

Anna Karlsson - National pastor's wife in Sweden
Cuisine swedish
Servings 8

Ingredients
  

Pie crust:

  • ¾ cup melted butter slightly cooled
  • ½ cup sugar
  • 1 ¼ cups flour
  • 2 tsp baking powder

Filling:

  • 1 cup sour cream
  • 1 tsp vanilla
  • ½ cup sugar
  • 2 eggs
  • 20 oz can crushed pineapple
  • Whipped cream for serving

Instructions
 

  • Mix together crust ingredients and pat into a pie pan.
  • Drain the pineapple well.
  • Mix filling ingredients together and pour into pie crust.
  • Bake at 350° F for 30 minutes.
  • Serve with whipped cream.
Keyword Anna Karlsson, pie, pineapple, sweden