Side Dish Archives - Page 13 of 13 - International Cuisine

Coconut Rice and Peas

June 5, 2014 By Darlene at International Cuisine

This very simple to make rice dish blends the tropics together with baby green peas. The result a lovely side dish to enjoy with just about anything. It is especially good with the grilled red snapper kabobs.
Enjoy!

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5 from 1 vote

Coconut Rice and Peas

Course Side Dish

Cuisine Antigua and Barbuda

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Author International Cuisine

Ingredients

1 cup basmati rice
2 cups coconut water
½ cup frozen peas or fresh if you can find them

Instructions

Rinse rice per package directions
Cook substituting coconut water for regular water
Bring to boil
Cover and simmer until rice is tender and water absorbed 15-20 minutes
Stir in the fresh or frozen peas
Serve warm

Arroz Integral com Mantiega de Amendoim e Bananas ( Brown Rice with Peanut Butter and Fried Bananas)

May 29, 2014 By Darlene at International Cuisine

An absolutely delicious side dish from Angola that has a clear Portuguese influence. I would have never thought to pair these flavors together however it is a hit. I will make this one often. Sometimes trying new things brings happiness and this one is sure to do just that. Really, try it!

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5 from 1 vote

Arroz Integral com Mantiega de Amendoim e Bananas ( Brown Rice with Peanut Butter and Fried Bananas)

Course Side Dish

Cuisine Angola

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Author International Cuisine

Ingredients

1 cup brown rice
1 cup tomato juice
1 cup water
1 medium onion
1 medium green and red pepper
1/4 cup peanut oil
1/2 tablespoon curry powder
1/2 teaspoon salt
¼ teaspoon pepper
2 medium tomatoes
1/4 cup peanut butter
1 medium banana you can use regular bananas ripe but still firm or plantains-ripe and black

Instructions

Pour the brown rice, tomato juice and 1 cup of water in a 2-quart pot over high heat.
When mixture comes to a boil, cover, reduce heat and simmer until rice is done (45-50 minutes)
Meanwhile, slice onions and green and red peppers and sauté in ¼ cup peanut oil until onions are soft.
Add curry powder, salt and pepper, mix well, heat for 1 minute
Add ¼ cup water, tomatoes and peanut butter.
Simmer for 5 minutes.
Peel banana and cut into ½ inch slices.
In another fry pan saute the sliced banana in a little peanut oil until lightly golden on both sides.
To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with fried bananas.

Trinxat ( Andorran Potato, Cabbage and Bacon Hash)

May 22, 2014 By Darlene at International Cuisine

Trinxat is a staple Andorran side dish. Trinxat is both delicious and pretty. You can make these as individual servings or as one big hash pancake. The cabbage adds a really nice sweetness to the dish. Typically served in the cold winters, you really can’t go wrong anytime!

I just loved how these came out pressed with a flower cookie cutter and decorated with the bacon and parsley. They were the perfect side dish along side the trout cooked on slate. Andorra is such a tiny country that many people surprisingly have never even heard of. That is what I love about this culinary journey. If you would like to learn more be sure to check out “Our Journey to Andorra”.

Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

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5 from 2 votes

Trinxat ( A Potato, Cabbage and Bacon Hash)

A beautiful and scrumptious side dish from Andorra

Course Side Dish

Cuisine Andorra

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 207kcal

Author International Cuisine

Ingredients

½ green cabbage cored and quartered
2 medium size russet potatoes peeled and quartered
4 strips bacon diced
2 cloves garlic minced
1 tablespoon fresh parsley chopped finely
Salt and black pepper to taste.

Instructions

Bring salted water to boil in a large pot.
Add in the cabbage and potatoes, cook until tender about 30-40 minutes
When tender, drain, very well.
Return the vegetables to the pot and turn on the burner to low. Let steam
Meanwhile cook up the bacon, reserving the fat for frying the hash.
Chop up the bacon, into small pieces.
Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
Add in salt and pepper to taste.
Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side.
Remove form and garnish with chopped parsley.
If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings.
Garnish with chopped parsley.

Nutrition

Espinaca a La Catalan (Andorran style Spinach)

May 22, 2014 By Darlene at International Cuisine

Espinaca a la Catalan is and Andorran style spinach that is a delicious side dish for any occasion. The Espinaca went perfectly with the trout cooked on slate that we enjoyed as our main dish.

This barely wilted spinach cooks up in just a couple minutes. The cooked apples and raisins adds a really nice sweetness to this dish and the pine nuts a wonderful texture. We absolutely loved it and I hope you do too. Do you like your spinach cooked, fresh or both? Let me know in the comments below.

Did you know that there are no airports in Andorra? Nearly 2/3rds of the population are not Andorran, they are minority in their own country. If you would like to learn more about this tiny country, be sure to check out “Our Journey to Andorra.”

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5 from 2 votes

Espinaca a La Catalan (Andorran style Spinach)

A simply wilted spinach that makes a lovely side dish for just about anything.

Course Salad or Side dish

Cuisine Andorra

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 185kcal

Author International Cuisine

Ingredients

1 sweet apple like a Golden Delicious or Fuji peeled, cored and diced
2 tablespoons olive oil
¼ cup pine nuts
¼ cup raisins
10 ounces baby spinach washed and dried
Salt to taste

Instructions

Heat up the olive oil in a large skillet to medium high.
Add in the apples and cook until they are lightly browned.
Add in the pine nuts stirring constantly so they don’t burn just about 30 seconds or so.
Add in the raisins and stir all together.
Add in the spinach and give a quick stir, remove from heat.
You want the spinach to just begin to wilt, do not overcook.
Add in salt to taste and serve warm.

Nutrition

Byrek me Spinaq- Albanian Spinach Pie

May 7, 2014 By Darlene at International Cuisine

Byrek me Spinaq, is an Albanian spinach pie. Plentiful soil and fertile climate found in the central part of the country make vegetables plentiful and readily available in the farmers markets of Albania that are open daily. Freshness is the key. I happen to have lots of spinach and onions in my own garden and this recipe was a wonderful way to use it.

Spinach and onions from the garden, eggs from my chickens!

Byrek is made with all sorts of different innards but to watch someone make the dough from scratch is a real treat. I just bought phyllo dough sheets and followed the package directions. It is an art form to work with phyllo dough, just remember that if it doesn’t look perfect your byrek me spinaq will still taste amazing.

If you would like to learn more about this country be sure to check out “Our Journey to Albania” There you will find more delicious and authentic recipes to complete your Albanian meal.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.88 from 8 votes

Bryek me Spinaq- Albanian Spinach Pie

Albanian spinach pie is savory and delicious, you should try it!

Course Main

Cuisine Albania

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings

Calories 280kcal

Author International Cuisine

Ingredients

2 bunches spinach about 1 lb. chopped
½ cup green onions chopped
1 cup feta cheese diced
2 eggs
½ teaspoon salt
1 cup olive oil divided
1 package Phyllo dough sheets 1 packet about 28 sheets

Instructions

In a bowl, sprinkle the chopped spinach with salt.
Add the feta, ½ cup of olive oil, onions, eggs and mix all together and set aside.
Preheat oven to 375 degrees.
In a 8 or 9” pie tin, brush the bottom with some olive oil ( you will be using approx. ½ cup of olive oil to brush the layers of Phyllo dough.
Lay two sheets of dough and brush with oil.
Let the dough hang over the pie tin about 1” around.
Repeat this process until ½ of the sheets are laid.
Pour in the spinach mixture.
Finish by covering the mixture with two sheet of dough at time, using the same method as the bottom half.
Roll the edges up like a pizza crust.
Bush the top with olive oil.
Bake for 45 minutes or until a golden brown.
Serve warm.

Nutrition

Borani Banjan –Afghan Eggplant Dish

April 29, 2014 By Darlene at International Cuisine

This Borani Banjan is an Afghan eggplant recipe. It is an amazingly delicious side dish or vegetarian main dish is made using the freshest ingredients. The end result is a melding of great flavors to be scooped up with some fresh naan bread and served with a garlicky yogurt sauce.

Afghanistan grows many things which includes all the ingredients in this dish. Eggplants, and tomatoes and cilantro are a wonderful combination. Add in those spices and you have an incredible dish. It is layered like a lasagna.

The flavors meld together beautifully while baking and it turns out almost like an eggplant stew. Perfect to scoop up with some naan bread. My husband who is not a big fan of eggplant loved this dish.

This was the dish that really gave me that exotic feeling especially while eating with your hands. Give it a try!

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4.72 from 14 votes

Borani Banjan – Eggplant Baked in a Tangy Tomato Sauce

A delicious eggplant dish that makes a lovely side dish or vegetarian main dish called Borani Banjan. An authentic recipe from Afghanistan

Course Side Dish

Cuisine Afghanistan

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings

Calories 186kcal

Author International Cuisine

Ingredients

2 medium size Chinese eggplants cut in half lengthwise and then sliced
2 tablespoons olive oil divided
3 medium tomatoes cut into slices
6 cloves of garlic minced
1 teaspoon turmeric, ground
1 teaspoon curry powder, ground
1 teaspoon paprika
1 ½ teaspoon salt divided
½ teaspoon black pepper ground
2 tablespoons tomato paste
1 ½ cup chicken or vegetable broth
1 cup fresh cilantro chopped
1 cup Greek style yogurt
1 teaspoon garlic salt

Instructions

Turn on the broiler.
Arrange the slices of eggplant on a cookie sheet, drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon of salt.
Broil on each side for a few minutes until golden brown.
Set the oven temperature to 375 degrees.
In a fry pan, heat the remaining olive oil and sauté the garlic over medium heat for two minutes.
Add the remaining 1 tsp salt, turmeric, curry powder, paprika, pepper, and tomato paste. Stir all together for another minute.
Add the broth to the pan and bring to a boil. Once boiling reduce to simmer for 5 minutes.
Pour 1/3 of the liquid into a 9x12 baking dish and spread across the bottom.
Arrange ½ of the eggplant slices and tomato slices on top of the sauce.
Sprinkle half of the cilantro on top of the tomato slices.
Pour over another 1/3 of the sauce.
Repeat with another layer of eggplant, tomatoes and cilantro.
Finish with the remaining liquid by pouring the rest over the top.
Cover the baking dish with foil and place in the oven for 40 minutes.
Remove the foil and cook another 5 minutes.
Mix together the Greek yogurt and garlic salt.
Serve with the Borani Banjan and Naan bread.

Nutrition

If you like this recipe be sure to check out the other authentic Afghan recipes listed below.

bolani – A stuffed flatbread

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

If you would like to learn more about the country be sure to check out “Our Journey to Afghanistan“

Kabuli Pulao -Afghan rice dish with lamb, carrots, raisins and apricots

April 29, 2014 By Darlene at International Cuisine

Afghan Rice dishes are quintessential to Afghan cuisine, this recipe called Kabuli Pulao is complex and amazing. Weddings and family gatherings may feature several different rice dishes. Reputations are built on how well a rice dish is made. These elaborate dishes come in many flavors with each preparation being unique with its own name. This Kabuli Pulao is cooked with a unique blend of spices creates an amazing feast for all the senses.

This Kabuli Pulao is from the north in Afghanistan and many consider this to be the national dish. It is easy to see why, the dish is succulent with a lovely combination of flavors. It is not spicy like Biryani but has an elegance to it with glistening carrots and raisins and then the tenderness of the lamb. It is mild yet very flavorful. It has hints of cardamon, cinnamon and saffron. It may just be the sugar water at the end that is the crown jewel.

Remember this is a typically a special occasion dish. You can also add some toasted almonds or pistachios which would be a wonderful addition and totally authentic.

You will want to use Basmati rice for this dish or certainly a long grain one.

Why not set up a dastarkhan (covering) on the floor, add in some pillows, have a hand washing ritual and try eating with your right hand. It takes a little practice but once you get it you just may like it! It is a really fun way to enjoy a meal with friends and family.

Dastarkan

Unbelievably delicious!

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4.13 from 74 votes

Kabuli Pulao (Afghan rice dish with lamb, carrots, raisins and apricots)

Kabuli Pulao is considered to be the national dish of Afghanistan. This recipe is elegant and delicious, you will love it!

Course Side Dish

Cuisine Afghanistan

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings

Calories 602kcal

Author International Cuisine

Ingredients

1 cup basmati rice or other long grain rice
1 lb. lamb cut into pieces
2 carrots peeled and grated
4 green cardamom pods
1 cup apricots dried
1 cup raisins
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon saffron essence
2 teaspoon cumin seeds
2 tablespoons sugar
2 sticks of cinnamon
½ cup olive oil

Instructions

Heat the ½ cup of olive oil in a fry pan to medium, add the lamb with fat and fry until a golden brown.
Add 1 cup of water and 1 teaspoon salt. (The oil will splatter when you add the water so be careful). Cover and simmer until the meat becomes tender.
Wash the rice and then soak for 20 minutes. Cook the rice following the package instructions for only half the time with 2 teaspoons cumin seeds and 1 teaspoon salt.
Drain the rice and set aside
In the meat mixture add the carrots, raisins, cardamom , apricots, cinnamon and 1 teaspoon black pepper. Cook all together for a minute or so.
Now add in the ½ boiled rice and ½ teaspoon of saffron essence.
Stir all together
In another pan, cook the 2 tablespoons of sugar in a saucepan till it melts and add ½ cup water and mix well. Pour this sugar mixture on top of the rice mixture and simmer for 20 minutes.
Serve hot!

Nutrition

You may also enjoy learning a bit more about Afghanistan here is Our journey to Afghanistan

If you are looking for more Afghan recipes be sure to check out the other authentic Afghanistan recipes below.

bolani – A stuffed flatbread

Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom