Global grub: Recipes from around the world
Make eating an international affair with these three world-class recipes.
Bored of carbon copy chicken? Tired of tossing the same old salad? Looking for a new dip? Before you hang up your apron and begin dialing the nearest pizza delivery place, consider expanding your repertoire with delectable dishes from around the globe. Trust us, telling hubby that dinner is from India, the Middle East or Mexico rather than, say, Domino’s will be far more gratifying.
A taste of India: Tandoori Chicken
Don’t let the lengthy list of ingredients fool you into thinking this is a tricky dish. Minus the marinating, this Indian classic is quick and easy.
What it delivers: Packed with niacin (B3), thiamine (B6) and protein, lean poultry builds baby’s muscles and red blood cells and helps fend off mom’s morning sickness.
Pairings: Indian flatbread (naan), biryani rice, grilled veggies, salad
Ingredients:
4 boneless, skinless chicken breasts
2 large garlic cloves, chopped
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
¼ teaspoon ground red pepper
½ teaspoon salt
½ cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cooking oil
A taste of the Middle East: Hummus
Sk
ip the chips and dip and try hummus. A perfect party snack or side dish, this popular Middle Eastern spread is as healthy as it is hearty.
What it delivers: Full of fiber, folate and iron, hummus helps fend off gestational diabetes, constipation, anemia and early miscarriage; plus, it protects against neural tube defects and low birth weight for baby.
Pairings: Pita bread, lavosh, veggie sticks, falafel, grilled chicken or fish
Ingredients:
1 15-ounce can chickpeas, rinsed and drained
2 cloves garlic, peeled and chopped
¼ cup tahini
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
½ teaspoon salt
2 tablespoons water
Pulse beans and garlic in food processor. Add remaining ingredients and pulse until smooth.
A taste of Mexico: Mexican Salad
This south-of-the-border recipe combines a medley of veggies, including jicama (aka “Mexican potato”) and avocado, for a light and crispy summer salad.
What it delivers: This colorful combo delivers vitamin C, potassium and beta carotene to control mom’s blood pressure and fluid levels and build baby’s bones and teeth.
Pairings: Grilled chicken, beef or fish, cheese quesadilla, quiche
Ingredients:
Salad:
2 cups mixed salad greens
½ jicama (about 1 cup), peeled and julienned
1 medium vine ripe tomato, cut into wedges
4 radishes, thinly sliced
1 medium carrot, julienned
¼ cup red pepper, chopped
1 small avocado, peeled, pitted and chopped
2 tablespoons fresh cilantro, chopped
Dressing:
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 tablespoons salsa
½ teaspoon cumin dash of salt
Combine salad ingredients in a large bowl. In a separate bowl, mix dressing ingredients together. Pour dressing over salad and toss gently. Serve immediately.
