Dinners Adrift

Sharing thoughts about food and travel!

Quinoa Soup July 23, 2010

Filed under: Uncategorized — Island girl @ 6:00 pm

My recipe comes from Mothering magazines website called from Peggys Kitchen:

African Quinoa Soup

submitted by MDC Member anathea

This is great topped with some red onions and a big handful of sprouts!

2 tablespoons butter or oil
1 chopped onion
2 garlic cloves, minced
1 fresh jalapeno, minced*or 1 tablespoon canned diced green chilies, or more to taste* (optional)
1 red bell pepper, diced
2 diced celery stalks, with leaves
2 diced zucchini
1 sweet potato, diced
1 t ground cumin
1 t dried oregano
6 cups vegetable stock (or water)
1/2 cup quinoa, rinsed & drained (I like the red quinoa best, it makes it look pretty!)
freshly ground black pepper, to taste
a dash of cayenne pepper *optional
1/2 cup peanut butter, no honey or sugar (almond butter works equally as well if you’re dealing with peanut allergies)

Wear rubber gloves to prepare fresh jalapeno pepper. In a large heavy-bottomed soup pot, melt butter over medium-high heat. When butter is hot and bubbly, add onion, garlic, jalapeno pepper/chiles, bell pepper, celery, zucchini, sweet potato, cumin and oregano. Saute 10 -15 minutes, or until vegetables are softened.

Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and vegetables are tender, about 10 to 15 minutes. Add peanut butter, using a wooden spoon to blend in completely, and simmer another 20 minutes. Taste, and adjust seasonings.

I find that the quinoa really ends up cooking and unfurling in the peanut butter stage, and sometimes I will add more peanut butter for creamyness. When you refrigerate the leftovers and go to reheat, it will be VERY thick & pasty, and you’ll need to add some water to thin it out to your liking.

quinoa Soup Recipes

© 2009 Mothering Magazine


Bolivia – Cheese Empanadas July 22, 2010

Filed under: Uncategorized — Island girl @ 7:29 pm

Well out of order we almost forgot Bolivia. This months issue of Saveur featured an article on the 12 memorable market meals. The empanadas at Mercado Rodriguez in La Paz, Bolivia were in this list and they have inspired us to make some spicy cheese empanadas. Here is a quote from the article by Andrew Zimmerman, P. 104, Saveur Magazine June/July 2010. “Empanadas both sweet and savory are sold in almost every neighborhood of Bolivia’s mountain-bound capital, but at the threshold of th Rodriguez Market, in the San Pedro neighborhood, you’ll find a few stands tended to by indigenous Quechua and Aymara grandmas, who cook beef or chicken empanadas, stuffed and fried to order and served at a counter along with help-yourself bowls of traditional Bolivian salsas, including a superbly mouth-watering peanut salsa puréed with chile and garlic. Beats the local favorite of anticuchos-grilled beef heart-hands down, which in my book is saying a lot. (Calle Rodiguez and Max Parades)”

(spicy cheese empanadas)

Dough Ingredients

4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup milk or water
1/2 cup butter or margarine
3 egg yolks

Dough Preparation

Sift all dry ingredients.
Add butter or margarine and mix very well using a spoon.
Beat yolks slightly and add them to the milk or water. Mix with the previous preparation. Knead slightly.
Let the dough rest for a couple of minutes, covered with a dish cloth or towel while the filling is prepared.
Filling Ingredients

3 cups white onion, cut into small pieces
1/2 cup ground red pepper
2 chili peppers, cut into thin strips and without seeds
2 green, cut into thin strips and without seeds
1/4 cup tomato, finely chopped
1/2 cup green onion, cut into small pieces
4 cups crumbled fresh cheese
10 black olives, cut in half and without seed
3 spoonfuls parsley, finely chopped
1/2 cup butter or margarine
2 spoonfuls red pepper (to paint)
2 spoonfuls butter
2 spoonfuls water

Final preparation

In a large bowl, mix all filling ingredients.
Take a piece of dough and on a slightly flour-sprinkled table knead it and stretch it out until thin. Cut the dough into small round pieces.
Put a spoon of filling in the middle of a round piece. Dampen the edge of the piece and cover it with another round piece. Fold the edges into small folds. Repeat the process with each round piece until finishing the dough. Take care the filling does not arrive at the edges since they can burst once inside the oven.
Mix the two spoonfuls of red pepper, with the two spoonfuls of butter and two spoonfuls of water. Cook the mixture slightly and paint each pukacapa using a brush before placing them in the oven.
Place pukacapas in a non-sticking baking sheet Bake them at a high temperature (American oven: 482 degrees Fahrenheit; European oven: 250 degrees Celsius) for twenty minutes.


Bosnia and Herzegovina – Japrak (Stuffed cabbage or grape leaves)

Filed under: Uncategorized — Island girl @ 7:06 pm

The short delay in posts has been due to the screen in my laptop going out. Does the island have a good selection of new computers? No. So today we are back to share another delicious recipe pressed fresh by WordPress for iPhone. Brilliant!!

On the Balkin Peninsula, Bosnia and Herzegovina are known for their meat dishes. We eat meat daily so this is great for us and we promise to share more vegetarian recipes with you in the future. This site has a great overview of the Bosnian cuisine and culture.


Our original recipe for Japrak is from the same website. We substituted cabbage leaves for grape leaves an made some other changes to make it our own. My husbands favorite dish!



1 kg of mutton (we used ground beef, 1 lb or 454 grams)
100g of rice
50g of Onion
1 egg
2 cloves of garlic
100g of butter or cooking oil
250ml of double cream
fine chopped parsley
10 cabbage leaves
beef stock


Boil the grapevine leaves for 20 minutes in salty water.
Drain the leaves and leave to cool.
Melt the butter in the frying pan and than fry garlic and parsley and add it to the meet, rice, egg, pepper, paprika and salt.
Mix it thoroughly and gradually add 100ml of cold water.
Fill the grapevine leaves with the mixture creating small cylindrical parcels.
Fill the dish tightly with the parcels and than add beef stock until all the parcels are covered with it.
Cook slowly for few hours.
Serve with it’s own stock and double cream.
Goes well with boiled potatoes


Bhutan-Spicy Pork with Potatoes July 11, 2010

Filed under: Uncategorized — Island girl @ 4:41 pm


Chilies are the staple among Bhutanese cuisine. We find them in all of their recipes. We love spicy food so we are cooking up these dishes and expanding our knowledge in the Bhutanese culture.  Here is a recipe for those who are not ready to take the full heat of this national dish followed by the pure recipes on the Australian Bhutanese website. Please click on the Ema Datshi link below!


Kewa Phagsha (Spicy Pork with Potatoes)
Contributer: Tshering Cigay Dorji

350 g of pork (thigh)
2 potatoes peeled.
3 green chillies.
1/2 onion.
1/2 teaspoon chilli powder
3 cloves of garlic (crushed)
1 piece of ginger (finely chopped)
1/2 tbspoon canola oil.

Chop pork in lumps (not so small). Add about 400 ml of water in a sauce pan. Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining ingredients and cook for 3-4 mins. Stir…pepper or coriander seasoning to taste. Serves 3.

Note: Vary the amount and type of chilli according to your tolerance or taste!