MIMI'S RECIPES

Salam! One of my passions is food and as I learn about other cultures, I try to learn about their cuisines. Whenever I travel, I prefer to live with the people and not in the tourist areas so I can learn more about them and about their customs and cuisines. Here are some of my favorite foods from home and from around the world that I have tried along the way.

Thursday, January 31, 2008

Choco-Hoto-Pots

Choco-Hoto-Pots Created by Nigella Lawson From the show What Ya Cookin'? Prep time: 5 minutes Baking time: 20 minutes: Cooling time: ...

Wednesday, June 6, 2007

Tarte Tatin (Caramelized Apple Tart - France)

Recipe courtesy Pascal Rigo, The American Boulangerie: French Pastries and Breads for the Home Kitchen, Bay/SOMA Publishing, 2003 Online s...

Tuesday, June 5, 2007

Strawberry Tarts

It's a good idea to make some of the elements of this dessert in advance. I tried this recipe for the first time today. I am fond of t...

Saturday, June 2, 2007

Fuul Nabed (Egyptian Bean and Vegetable Soup)

A popular Egyptian soup, Fuul Nabed is simple and nutritious. I haven't made this yet, but it sounds really hearty and delicious. If ...

Chicken Piccata (Italy)

Copyright, 2006, Robin Miller, All rights reserved Show: Quick Fix Meals with Robin Miller Episode: Spring Fling I'm not a big fa...

Sunday, May 27, 2007

Pan-Roasted Trout Bruschetta with Chili Vinaigrette (Italy)

Recipe by Michael Chiarello (www.foodnetwork.com) 1 large loaf country-style bread Extra-virgin olive oil, for brushing the bread Salt and f...

Polenta Bites with Caramelized Mushrooms (Italy)

Recipe by Michael Chiarello Show: Easy Entertaining with Michael Chiarello ...

Saturday, May 26, 2007

Blackberry Cobbler

I love this dessert because its emphasis is on the fruit, and not so much on the sugar. I love berries too. I like to make this dessert be...

Injera "Ethiopian sponge bread" (To accompany any Ethiopian meal)

What Do I Need? . Teff grain ...

Atar Allecha and Niter Kebbeh (Ethiopia)

1/3 cup onion, chopped 2 garlic cloves, finely minced or pressed 1 tablespoon niter kebbeh (See re...

Aleecha Vegetable Stew (Ethiopia)

Yield: 8 Servings I love Ethiopian culture and people. In Seattle I know many people from Ethiopia and I miss the restaurants. Ethiopian f...

Traditional Miso Soup (Japan)

I love home-cooked soups. I fell in love with them when I was working in an authentic French bakery while I was working for the Red Sox so ...

"Manju" Traditional Steamed Cake (Japan)

I love any kind of steamed cakes, especially humbows. Here's a tasty Japanese recipe. I studied Japanese all through high school and co...

Cucumber and Wakame Seaweed Salad (Japan)

I try to include vegetables in my diet a lot so I get bored easily with salads, so I like to mix it up. I love cucumber and seaweed is sooo...

Mamouls (My favorite Arabic cookie)

Oven temperature: Preheat at 230? C (450? F), reduce to 180? C (350? F) Cooking time: 20-25 ...

Dominican style chicken "Pollo guisado"

Yield: 4 Servings 2 lbs chicken parts 2 limes, halved 2 ajíes verdes (light green pepper) 1 small red onion, sliced 2 roma tomatoes, quarter...

Hummus (Lebanon)

1 lb 1 1/2 oz. Cooked chickpeas (garbanzo beans, see cooking method below, or use canned) 10 oz tahini 7 oz. lemon juice (about 4 lemons) 1 ...

Moro de Guandules "Rice and Pigeon Peas" (Dominican Republic)

This version of moro de guandules is an obligatory addition to any special meal Dominican-style. It is also part of traditional Dominican Ch...

Milk and Papaya Drink

Ingredients: 1 ripe papaya 6 tablespoons coconut milk 5 tablespoons lime juice 1/2 teaspoon grated lime peel (optional) 4 tablespoons sugar ...

Dominican Sancocho Stew

One of the most famous meals of the Dominican Republic. We used to make this after a day of swimming at the river. Ingredients: 4 pounds of...

Domplin "Dumplings" (Dominican Republic)

INGREDIENTS: 1 1/4 cup of all purpose flour Or a combination of: 1 cup of flour and 1/4 cup of cornmeal 1/2 teaspoon salt 1/2 teaspoon ...

Arroz Blanco "White Rice" (Dominican Republic)

Arroz Blanco is the base of most Dominican lunch menus and the ultimate test of the good Dominican cook. The perfectionists will strive for ...

Gheimeh (Iran)

One of my favorite foods Stew with yellow split peas and meat (Makes 6 servings) Ingredients: 2 onions, peeled...

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About Me

Nickname: Mimi: I study Islamic Studies and International Business at the university, and enjoy studying political science and languages as well. On my free time I study Arabic, Hebrew, and religion. I am Guatemalan and American.I am also Spanish, Italian Scottish and German. I also speak Spanish, Japanese, and Italian. I love to learn about other cultures. I also love to learn about nutrition and fitness. I am very active in sports, outdoor activities and exercise, and flamenco dance class. I am fascinated with my country, Guatemala, it is such a beautiful place, full of variety and rich culture and history, especially the Maya. I LOVE to cook and I try to have a well-balanced diet. Someday I also hope to learn Amharic, Persian (Farsi), and Aramaic and I hope to travel to all of the middle east and Ethiopia, Japan, and Sicily.

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