Tag Archive for: Recipe

Texas Chili

 

Texas Chili

Ashley Boushek - Home Missionary Wife in Sienna, TX
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Course Main Course
Cuisine American

Ingredients
  

  • 2 dried Ancho chilies
  • 2 dried Guajillo chilies
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 2 tbsp ground cumin
  • 2 tbsp ground cumin
  • 2 tbsp cocoa powder
  • 3 tbsp masa flour
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 1 tbsp black pepper
  • 2 tbsp olive oil
  • 3 lbs beef chuck roast cut into 1/2 inch cubes
  • 1 medium white onion
  • 2 jalapeños
  • 3 cups beef stock divided 1 cup and 2 cups
  • 1 bottle Shiner Black Lager or Shiner Bock 12 fl. oz
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar

Instructions
 

  • Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
  • While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
  • In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
  • After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
  • Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
  • Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
  • Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
  • Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
  • Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.

 

Apple Cinnamon Quick Bread

 

Apple Cinnamon Quick Bread

Henrich Family - Home Missionary family in Toronto, Ontario
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Course Breakfast
Cuisine American

Ingredients
  

For the Bread

  • 3 cups apples diced
  • 3 cups flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened applesauce or vegetable oil
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract

For the Streusel

  • 5 tbsp softened butter salted
  • 4 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

To make the bread

  • Preheat the oven to 325 degrees F and lightly spray 9x5 loaf pans with non-stick spray. Set aside.
  • Peel your apples and dice into small pieces.
  • In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
  • In another large bowl, add the applesauce (or vegetable oil), eggs, sugars, and vanilla and mix with a whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients in batches (three parts) and stir with a spatula until fully combined. The batter will be very thick.
  • Stir in diced apples.
  • Pour half of the batter into each prepared loaf pan - try to keep the amounts even.

To make the streusel

  • In a small bowl, add the softened butter, cinnamon, and sugar and mix together with a fork. Drop the streusel mixture onto the tops of the batter and lightly swirl.
  • Bake for 1 hour then check on your loaves. Insert a toothpick into the center - if it comes out clean, with moist crumbs, your bread is done.
  • Let cool in the pan for about 10 minutes, then lightly run a knife around the edges to loosen. Flip onto a plate, slice and enjoy.

 

Malawian Samosas

 

Malawian Samosas

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is the fast food of Malawi. I remember seeing trays of samosas handed up to bus windows for passengers to purchase for their journey. Our family enjoys these over the Christmas holidays when they were home to help assemble and fry. This recipe also originally came from Linda Roecker who served in Malawi as well.
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Course Main Course
Cuisine African
Servings 20

Ingredients
  

  • 1 lb hamburger
  • 2 tbsp butter
  • 1 can green chilis
  • 4 cloves of garlic finely minced
  • 2 tsp ground coriander
  • 1 onion finely chopped
  • 1 tsp ginger
  • 3 tsp curry powder
  • 1/2 tsp salt
  • 1 finely chopped seeded tomato optional
  • 2 tbsp flour
  • 2 tbsp water
  • 1 package wonton wrappers
  • oil for deep frying

Instructions
 

  • Saute onions and chili in butter, add and brown hamburger in very fine pieces, add spices and tomato if desired, simmer.
  • All moisture should be evaporated.
  • Place approx. 1-2 tsp of meat on inside of wonton wrapper and fold into triangle shape and secure edges with flour and water paste.
  • Once all wrappers are filled deep fry until golden brown about 4 minutes drain on paper towel.
  • Serve warm (you can reheat a tray of them in warm oven)

 

Indonesian Potato Croquette (Kroket Kentang)

 

Indonesian Potato Croquette (Kroket Kentang)

Ester - National Church Member in Indonesia
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Course Side Dish
Cuisine Indonesian
Servings 15

Ingredients
  

Potato Dough

  • 500 gr potato boiled/steamed and mashed
  • 2 tbsp milk powder
  • 1 tsp salt
  • 1/2 tsp ground white pepper

Filling

  • 250 gr ground beef
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced or grated
  • 100 gr carrot diced
  • 1 stalk green onion finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp chopped celery
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp nutmeg powder

Frying

  • 3 tbsp all purpose flour
  • 6 tbsp water
  • 2 cups bread crumbs

Instructions
 

Filling

  • Melt butter in a pan.
  • Add garlic and saute until soft and fragrant.
  • Add ground beef and cook until they turn color.
  • Add carrots and seasonings.
  • Cook until the carrots are soft.
  • Add green onions, celery and all purpose flour and stir to combined.
  • Have a taste and adjust the taste to your preference. Set aside to let it cools down completely.

Potato Dough

  • Cut the potatoes into small cubes and steam for 15-20 minutes until they can be easily mashed.
  • Mash until they are smooth.
  • Add milk powder, pepper, and salt.
  • Stir to combine until you can form a dough.
  • You may add a little bit of all purpose flour if the dough is too soft.

Wrap and Shape

  • Lightly oil your palms.
  • Portion the potato dough into about 35-40 grams dough balls.
  • Flatten the dough slightly to form a round circle.
  • Put about 1/2 Tbsp of filling in the middle and then gather the two sides to enclose.
  • Form into an oval or round shape.
  • Mix all-purpose flour with water.
  • Dip the kroket into the flour slurry and then coat with bread crumb.
  • Repeat with the rest.
  • Put this in the freezer for one hour before frying.
  • Fry kroket with cooking oil in medium heat.

Notes

This is commonly for snack, eaten with ketchup.

 

Indonesian Soy Sauce Chicken (Ayam Kecap)

 

Indonesia Soy Sauce Chicken (Ayam Kecap)

Deborah - National Church Member in Indonesia
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Course Main Course
Cuisine Indonesian
Servings 6

Ingredients
  

  • 1/2 kg Chicken 6 pieces
  • 3 cloves of Garlic minced
  • 3 cloves of Shallot minced
  • ½ tsp Black Pepper
  • 3 pieces of Cloves
  • ½ tsp Salt
  • 2 cups Water
  • 3 tbsp Sweet Soy Sauce
  • 1 bunch of Green Onion finely chopped.

Instructions
 

  • In a large pot, cover all Chicken with water. Boil the chicken until half cooked.
  • Set aside the chicken and discard the water.
  • Preheat cooking oil in a pot. Add Garlic, Shallot, and stir fry until fragrant.
  • Add water, Chicken, Soy Sauce, Black Pepper, and Cloves. Cover the pan for about 10-15 minutes. Finally, put green onions on the top for a garnish.
Keyword ayam kecap, chicken, Deborah Woriassy, indonesia, soy sauce

 

Finnish Luxurious Bites Cake

 

Finnish Luxurious Bites Cake

Marika Akerlund - National pastor's wife in Finland
This is a recipe for a delicious cake. It takes quite an effort before the cake is finished, but I promise it’s worth it. Your baking pans are probably a different size; choose a similar size and adjust the baking time for the bottom layer.
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Course Dessert
Cuisine Finnish
Servings 36

Ingredients
  

Bottom Layer Ingredients

  • 2 cups sugar
  • 1 1/2 cups flour
  • 1 1/2 tbsp flour
  • 3 tsp baking powder
  • 1 1/2 tsp vanilla sugar
  • 4 1/2 tbsp cocoa powder
  • 1 cup melted butter
  • 3/4 cup boiling water
  • 1 tbsp boiling water
  • 3 eggs

Layer 2: Buttercream

  • 14 tbsp butter
  • 1 egg yolk
  • 2 cups powdered sugar
  • 10 drops peppermint extract

Layer 3: Chocolate

  • 1 cup chocolate
  • 4 tbsp oil

Instructions
 

Bottom Layer Instructions

  • Pre-heat oven to 350° F.
  • Mix the dry ingredients.
  • Whip the eggs lightly.
  • Mix the melted butter, boiling water and lightly whipped eggs with the dry ingredients.
  • Pour into a greased 12 x 15 inch baking pan and bake for about 17-20 minutes.
  • Let the cake cool before you move forward to the next step.

Layer 2: Buttercream

  • Mix and spread over the cake.
  • Put in the freezer for about 15 minutes until the butter cream has set.

Layer 3: Chocolate

  • Melt the chocolate carefully and add the oil.
  • Quickly spread the chocolate over the cake and let it set.
  • Cut the cake in smaller bites once it’s set.
  • Eat and enjoy!

 

Anders’ Swedish Pineapple Pie

 

Anders' Swedish Pineapple Pie

Anna Karlsson - National pastor's wife in Sweden
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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

 

Swedish Oven-baked Salmon with Caviar Sauce

 

Swedish Oven-baked Salmon with Caviar Sauce

Anna Karlsson - National pastor's wife in Sweden
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Course Main Course
Cuisine swedish
Servings 4

Ingredients
  

For the Salmon:

  • 2 pounds salmon filet
  • 2 Tbsp. olive oil
  • 1 1/2 tsp salt
  • 2 pinches black pepper
  • 1 lemon juiced
  • 1 lemon sliced

For the Caviar Sauce:

  • 1 1/4 cups cups sour cream
  • 1/4 cup mayonnaise
  • 1 small jar red caviar
  • 1 small red onion finely chopped (optional)
  • 1 Tbsp. lemon juice
  • Salt & Pepper
  • Chopped dill

Instructions
 

  • Pre-heat the oven to 350° F.
  • Grease a baking dish or line it with parchment paper. Place the salmon in the baking dish.
  • Mix together olive oil, lemon juice, salt and pepper. Rub this mixture on the salmon.
  • Place lemon slices on the fish. Bake the salmon for about 20 minutes or until done.
  • Mix together the caviar sauce ingredients.
  • Serve the salmon with the caviar sauce, boiled potatoes and a good fresh salad.
Keyword Anna Karlsson, caviar, oven-baked, salmon, sweden

 

Indonesian Fried Bananas

 

Indonesian Fried Banana

Sion - National Church Member in Indonesia
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Cuisine Indonesian
Servings 5

Ingredients
  

  • 200-250 grams whole wheat flour
  • 150 grams rice flour If you don't have rice flour you can use wheat flour
  • 800 grams banana about 8 medium bananas
  • 1 tsp salt
  • 2 tbsp palm sugar
  • 1 2/3-2 1/4 cup water
  • 1/2 cup of milk optional
  • cooking oil for frying

Instructions
 

  • Cut bananas into small pieces (not too little) 2-3 inches wide is recommended, but slice to your preference
  • Mix all flour + salt + palm sugar + water (+milk) and stir until mixture
  • Add banana into flour dough
  • Add oil to wok or frying pan, and heat to 325 degrees F. Wait until the oil in the pan is hot.
  • Drop bananas into the pan, a few at a time, to avoid overcrowding.
  • Fry for about 3 - 5 minutes or until lightly brown and repeat with the rest of bananas until finished.
  • Serve with hot tea.
Keyword bananas, fried, indonesia, sion stefani

 

Nepali Flat Bread (Roti)

 

Nepali flat bread (Roti)

Cathy Duncan - Friendly Counselor Wife
Roti is a popular dish in Nepal. It is eaten as a side to dal to help soak up all the delicious sauce.
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Course Side Dish
Cuisine Nepali
Servings 8 people

Ingredients
  

  • 2 cups self rising flour
  • 1/2 cup whole wheat flour
  • 2 Tbs. plus 1 tsp. vegetable oil divided, plus extra for the pan.
  • 2/3 to 1 cup warm water
  • 1 Tbs. melted unsalted butter optional

Instructions
 

  • Gather all ingredients.
  • Place flour in a bowl. Mix in 2 TBS. of the oil.
  • Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
  • Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
  • Let the dough rest for 10 minutes, covered with a damp cloth.
  • Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 tsp. oil over the surface of the dough. Roll the dough up into a long roll.
  • Slice the log into 8-10 pieces. Roll each piece flat into a 6 inch circle. Let the circles rest, covered with a damp cloth for 5 minutes.
  • Heat a flat heave griddle or skillet over med-low heat.
  • Roll the first circle of the dough out as thin as possible(to about 8-9 inch circle.)
  • Add about 1 tsp. of oil to the skillet and add a circle of dough. Cook 1-2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking about 1-2 minutes more.
  • Remove from pan and place roti in a colander to cool. Cover roti with a damp cloth while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet if needed.
  • Brush the finished roti with melted butter before serving, if desired.
  • Serve and enjoy.
Keyword cathy duncan, flat bread, Nepal, nepali, roti