Fusion Food: A Yummy Mosaic

In America, we have the idea of the Melting Pot as a means of explaining the mixture of many different cultures. This term was first used by Crevecoeur in 1782 in Letters from an American Farmer. This idea still remains to strong in our culture. Crevecoeur's idea makes me feel that the ethnic roots are lost and are not distinctive. 

However, as much as I have pride in being an American, I don't think it as beautiful as the Canadian's version the Cultural Mosaic. Which makes me think that the individual pieces remain in their own uniqueness but collectively they create a beautiful picture.

Either metaphor you like, it really doesn't matter. I think food is a prime example of cultures meeting whether its spices or techniques, they all trace back to something/ some people.  Just thought I would have a nerd moment and share that with you to open up to this recipe. 

Anyway, back to this recipe. It was first taught to be back in Santa Cruz when I was living with a woman of African and Indian decent. She was such an amazing person with a very strong spirit and very interesting background. She was fluent in French (she helped me but conversing with me), went to boarding school overlooking the Himalayas  and was super bad ass in Mauy Thai. Absolutely an amazing person

When she taught me this recipe it was a fusion of her Ethiopian and Indian background. Over the years, I have added my Vietnamese influence into this recipe.  I hope you try this out and tell me what you think.

Ingredients:

- Tomatoes

- Spinach

- Yellow Onion

- Garlic Cloves

- Cabbage

- Chicken (other meats can be used but I think poultry has a nice palette and compliments many spices)

- Chicken Boullion ( Chicken Broth)

- Whole Cumin Seeds

- Bay Leaves

- Vietnamese Fish Sauce
- Soy Sauce

- Vegetable Oil
- Water


* cut all fresh veggies into bite size pieces except spinach, leave it whole.

Recipe:

- Sautee Garlic and Onions until translucent then add Bay Leaves (about 3 large leaves) and Cumin (~2tbsp)

- Add in 2 tbsp of Fish sauce along with one cube of chicken bouillon (if using chicken broth wait)

- Add chicken and brown the surface

- Add dices tomatoes & 1/2 c water (if use chicken broth, substitute for water)

-Let the sauce simmer at medium low until most of the chicken is cooked

- Add chopped cabbage, add another 2tbsp  of fish sauce & soy sauce

- When the chicken is about done, add the spinach and lightly mix it in for no more than 5 min (want the spinach to hold some of its shape)

Serve with Jasmine Rice and there you have it!

P.S. I'm still getting used to writing recipe so bare with me as I play around with writing styles. 

Survival of the Poorest! Casserole Time!

I must first note that the one thing I really don't like about casserole dishes is that they're not pretty when plated. Lasagna can look pretty but when they do the flavor from the sauce is lacking.

When I was thinking about my next blog I looked in my fridge and saw a bunch of food that needed to be eaten before I could go crazy at the grocery store again. Since I made spaghetti not too long ago, I thought why not make a dish of everything? So casserole time!

I was hoping to find some history on casseroles ie: the reasoning behind why they were made and continue to be dishes of yum. For me, when I make a casserole dish, it is often left overs and bits of other ingredients that I have left in the pantry. This dish is no different. :D



Ingredient:
Canned Tomato sauce
1/2 jar of Alfredo sauce
1/2 bag of Spaghetti Noodle
Provolone cheese
Mozzarella
1/2 frozen green peas
6 piece of chicken thighs
Herb mix of oregano and basil
Garlic Salt - its my cheat
Cayenne Peper - love the back of the tongue spice
Ketchup - use this to make it a bit sweeter because often times canned tomatos lack dept in their taste
olive oil or butter - only need a small amount

Directions:

Chicken preparation:

1. Lightly boil the 6 thigh pieces of chicken on the stove until most of the pink is gone. Around 10 minutes.

Note: I'm kinda phobic of placing large pieces of uncooked meat in a casserole so I do an initial cook. Also, if you're feeling super crafty leave the skin on during the boil and collect the broth for a later use - this is what i'll be using next week.


Noodle preparation:

1. Break the noodles in half and lightly coat them with melted butter or olive oil

Reasoning: This will prevent them from sticking together once you make the dish.


Putting your casserole together:

Preheat Oven at 350
1. First coat the bottom of the casserole dish with 1/4 of the tomato sauce so things don't heat up too    much when its in the oven
2. Along with the sauce add spices : garlic salt, herb mix, cayenne, and a light ketchup drizzle
3. Scatter 1/2 of the frozen peas on top
4. Take four slices of provolone and evenly distribute
5. Next comes the noodles - evenly distribute them across the dish - this will guarantee that they cook evenly
6. Place chicken thighs on top and spoon Alfredo sauce on each piece.
7. Add the remaining peas & tomato sauce and add the salt, herb mix, and cayenne (basically redo the first initial layer)
8. Place into the oven for about an hour so the flavor comes out or until the top layer is bubbling
9. Spread freshly shredded Mozzarella on top and return back into the oven until there's a lightly crispy toast on top. (10-20 minutes)
10. Take the casserole dish out and allow it for cool down (15 minutes)

There you go! Some yumminess made from what you have lying around. Below are some pictures I took along the way.

* Because everyone lives soo far away and or super busy - this lasted me the entire week and then some.