Oat Currant Scones

2 cups all purpose flour
1 cup uncooked old fashioned oats
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cream of tartar
1/2 cup unsalted butter, chilled
1/3 cup heavy whipping cream
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup currants
1/2 cup chopped walnuts
 
Preheat oven to 425. Mix dry ingredients together. Cut in the butter with pastry blender.   Mix cream, eggs and vanilla together and add to dry mix.  Stir in currants and nuts. Pat dough into 8in diameter circle on an ungreased pan and bake for 15 min.

Serve with clotted cream and jam

Recipe by Corrie

Thai Coconut Curry Soup

2 -14 ounce cans premium coconut milk
1 heaping Tbsp Thai curry paste
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tbsp fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts
8 oz pkg rice noodles
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce 

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. 

Recipe by Kelly

Crispy Tacos Picadillo

• For the Picadillo

  • 2 teaspoons vegetable oil
  • 1/2 large white onion, finely chopped (1 1/2 cups)
  • 1 pound ground chuck (80 percent lean)
  • 1 tablespoon minced garlic (1 to 2 cloves)
  • 2 medium tomatoes, coarsely chopped (2 3/4 cups)
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 3/4 teaspoon ground cumin
  • 1 1/2 cups water
  • 2 teaspoons white vinegar

• For the Tacos

  • Vegetable oil, for frying
  • 20 corn tortillas
  • Shredded iceberg lettuce, for serving
  • Chopped white onion, for serving
  • Shredded mild cheddar cheese, preferably longhorn, for serving
  • Salsa Picante, for serving

Directions

Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar. 

Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet. 

Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.

Recipe by Sara

Doro Wat Chicken - Ethiopian

3 lbs.  frying chicken cut into 8 pieces
Juice of one lime
5 cups thinly sliced red onion
1/2 cup butter
1/2 Berbere sauce
1/2 cup dry Red Wine
2 cloves garlic, crushed
1/2-1 tsp cayenne (depending on how spicy you like it)
1/2 fresh grated ginger
1/2 cup water
salt to taste
4 hard boiled eggs, peeled
1/2 tsp freshly ground pepper

Marinate the chicken in the lime juice for an hour.  In a heavy saucepan saute the onions in 2 tbsp of the butter.  Cover the pot and cook the onions over low heat until they are very tender but not browned.

Add the remaining butter to the pot along with the Berbere sauce, wine, garlic, cayenne and ginger.  Add 1/2 cup of water and mix well.  Bring to a simmer and add the chicken pieces.  Cook covered for 30-40 min or until the chicken is tender.  Add more water as necessary to keep the sauce from drying out.  When chicken is tender add salt to taste.  Add the eggs and heat through.  Top with the freshly ground pepper.

Recipe by Cathy

Holubtsi - Ukranian

1 head green cabbage
1 large can diced, stewed tomatoes (not drained)
1 lb. ground sausage, hamburger or turkey
1/2- 1 cup rice
olive oil
1 medium onion, finely chopped
salt & pepper to taste

In a large soup pan fry up ground meat in a little olive oil until it is half cooked.
Add onion and continue cooking.  Add in tomatoes and cabbage (which has been chopped into bite size pieces).  The cabbage will cook down quite a bit.  After cabbage is cooked through and tender add rice to absorb the juice from the tomatoes.  Finish cooking until rice is done.  You will want to use a rice that cooks in 10 min or less.  If you want to use a longer cooking rice then make the rice ahead of time and add to Holubsti.

Recipe by Christie