Alice in Wonderland Snacks

Alice 1“One side will make you grow taller, and the other side will make you grow shorter.”

“One side of what? The other side of what?” said Alice.

“Of the mushroom,” said the Caterpillar and then it crawled out of sight.

Continue reading

Baked Trout, Tom Sawyer Style!

fish1The munchkins here at Crowded Earth Kitchen recently finished reading The Adventures of Tom Sawyer. Whenever they reach the end of a classic bedtime story such as this, we try to do something fun in keeping with the theme Continue reading

Bookworm Bundle

cookbook-cover-imagesoufflebakeryValentine’s Day is approaching, and we have the perfect token of affection for the food lovers in your life! From now until February 14th, Crowded Earth Kitchen is pleased to offer our Bookworm Bundle for only $19.99 – that’s a savings of over 30%!

Each Bookworm Bundle contains the following items:

  • One copy of The Global Recipe Project cookbook, featuring delicious recipes and photographs from around the world!
  • One author-signed copy of How to Bake a Chocolate Soufflé, Carly Ellen Kramer’s highly reviewed food fiction novel!
  • One high gloss European Bakery notecard (with envelope) for writing your affections to your Valentine!

Simply click on the PayPal link below to place your order. Bookworm Bundles will ship within 24 hours of purchase.

BOOKWORM BUNDLE!

Give the Gift that Gives Back!

cookbook-cover-imageAvailable on Amazon, 100% of the profits from The Global Recipe Project Cookbook will benefit not-for-profit organizations which feed people as a central part of their mission. Cooks and food bloggers from around the world have generously contributed to this amazing book. Over 170 recipes from 65 countries are included!

Try your hand at Mansaf, the national dish of Jordan, while reading how and when this meal is traditionally served. Sample a variety of chutneys while exploring the rich spice blends of India. Dine on simple and delicious French dishes such as Croquette Monsieur and Soupe L’Ongion.

Bakers will appreciate clear and simple instructions for classics such as Italian Cannoli and Austrian Apfelstrudel. Feeling adventurous? Amigdalato, a Greek almond pastry, and Kransekake, a Norwegian wedding cake, offer dramatic dessert options for holiday entertaining.

Pick up a copy today, and support a worthy cause!
ISBN-13: 978-0998191607
ISBN-10: 0998191604
BISAC: Cooking / Regional & Ethnic / General

Chadian Chicken and Okra

win_20161003_192236

This recipe for Chicken and Okra was generously submitted by Sheryl Slocum for inclusion in The Global Recipe Project. Sheryl once lived in the north-central African nation of Chad, and pointed out that recipes based upon weights and measurements are really a Western idea. Her recipe, below, reflects this reality. Thank you, Sheryl!

Ingredients and Directions

Chop garlic and onion; fry in oil. Add water and/or chicken broth. Add pieces of chicken (I like legs and thighs, but it is a matter of taste). Add lots of cut up okra. Add curry, ginger, cardamom, chili powder (or something to give hotness). Salt and pepper (significant salt).

Let cook for a long time till the okra is cooked down, stir periodically so nothing burns to the bottom, keep adding water/broth as needed until the okra is cooked down. Add peanut butter with a heavy hand, stir all together (Don’t add peanut butter too soon or it will sink and burn on the bottom of the pot). Although not Chadian, I sometimes add raisins. Best when served with Maggi sauce (like a soy sauce).

Serve over rice or with boule. Boule is a starchy dish sort of like mashed potatoes. Boule is the staple of Chadian diet.

win_20161003_190756

Indonesian Beef Rendang

WIN_20160203_184707

This recipe for Rendang (Slow Cook Beef in Spicy Coconut Sauce) was generously submitted by Ridha Soemansyah for inclusion in The Global Recipe Project. 100% of proceeds from the sale of this cookbook benefit nonprofit organizations which feed people as a central part of their mission. Thank you, Ridha!

Ingredients
WIN_20160203_1317101 kg good quality beef
3 cans coconut milk
50g chili paste (you can reduce the amount, but I recommend not to skip the chili)
5 teaspoons coriander seed
100g galangal (50 for paste, 50 crushed)
50g ginger
3 tablespoons garlic paste
50g fried onion
30g palm sugar
3 lemon grass, crushed
7 lime leaves
3 bay leaves
Salt and pepper

Directions

WIN_20160203_132645Step 1) Cut beef into big chunks, set aside.
Step 2) In a food processor, mix and blitz chili paste, coriander seed, galangal, ginger, garlic paste and fried onion.
Step 3) Get a fairly large pot, add 5 tablespoons oil and sauté the paste until fragrant.
Step 4) Add lemon grass, all the leaves, and palm sugar.
Step 5) Add beef in. Stir until the colour changed. Then add coconut milk.
WIN_20160203_133138Step 6) Cook for 3 to 4 hours or until the coconut evaporated. Stir once in a while.
Step 7) Serve with warm rice.