Recipes

Peruvian Quinoa Salad

Posted by Lisa Wilkinson on

 

Quinoa is a staple “grain-like crop” grown that has a very long history of being very widely consumed in Peru. It’s high in protein and is otherwise nutritionally very dense; it also happens to be very, very delicious. 

We have always loved and often eaten quinoa; it has a simple flavor and a lovely slight crunch when cooked just to the point of being barely tender.  You see it most commonly in this yellow-white color, but also in beautiful red and black colors. When we went to Peru last year we were fortunate enough to see the beautiful flowering fields everywhere, and enjoyed eating quinoa in many different ways.

This tabbouleh-like salad, very slightly adapted from a great Peruvian cooking source, yanuq.com, is one delicious and wonderful way to enjoy this high-protein and easy to prepare food.  It has been very much enjoyed at the 2 Vagabonds parties as a refreshing, light salad and an example of some of the wonderful flavors of Peru.


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Thai Grilled Chicken

Posted by Lisa Wilkinson on

 

This is an easy, but amazingly flavorful and delicious grilled chicken recipe only very slightly adapted from the cookbook, "James McNair Cooks Southeast Asian", available here.  

The chicken marinates in a thick, seasoned coconut milk mixture, then is grilled and served hot with a Sweet Chile-Garlic Dipping Sauce on the side. So, so good! It has been served at the last few 2 Vagabonds Open Houses and it disappears rapidly! For family dinners, I serve chicken pieces, but for hors d'oeuvres or for the open houses I have done skewers and also chicken wings; I think the wings worked best to keep warm for a long time (plus they're easier to do).


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Egyptian Kosheri

Posted by Lisa Wilkinson on

 

Kosheri is a very common food in Egypt: available as street food, and also in restaurants specializing in it. We had it for the first time when we served it at one of Erin and Lisa's 2 Vagabonds open houses after they visited Egypt--and actually at every open house since then because it is always a hit--and many, many times at home, particularly for Meatless Mondays.  It is so delicious as to be addicting.  It's a hearty, satisfying meatless meal that is full of wonderful, assertive flavors (my favorite kind).

This particular version is from a fabulous cookbook, "Ottolenghi"--also a gorgeous restaurant in London by the same name (and they have another wonderful cookbook, "Plenty" that is very much worth checking out here).  If you would like a different, simpler version that is still delicious, check out the Tahrir Square Koshary recipe that was in this article in Saveur magazine last year. I have to say that I prefer the Ottolenghi version--a little more refined, and with some added spices, but both are delicious and give you quite a kick. I have had to translate amounts (hopefully accurately) from my British version of the cookbook; I know that American versions of the book are available here


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