Found in the bottom of an estate trunk, this was once the domain of the closed YOKEN'S Restaurant in Portsmith, NH. Updated, by me, for my diabetic diet.

Submitted by JVANAM

I SP-tagged Aceite de Achiote as a side dish when in fact it should be a condiment.

Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle.

Steeping annatto (achiote) seeds in hot cooking oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty aroma. It also adds a quick kick to whatever you use it in.

This incredibly simple technique will add a splash of color, a touch of Tropic heat and an aftertaste of annatto.

Submitted by JVANAM

When it's time for grilling or even better smoking the fatted calf it's time for Adobo Seco. This condiment should be used as a dry rub liberally.

Submitted by JVANAM

A traditional Irish holiday dessert, but particularly on All Hollow's Eve. For Halloween a gold ring is baked in the bread. Whoever get the slice with the ring will be married within a year. I can atest to that.

Submitted by JVANAM

The matriarch of an area Greek Orthodox Church is an émigré from Drama in Northern Greece. For every church event she makes this dish. She gave the recipe to my Mother, & now I pass it along to you.

One cautionary, use a seasoned cast iron skillet. The pan needs to get screaming hot before you add the oil. A chemically tempered non-stick pan will peel off its surface when using high heat, before adding oil. That chemical surfacing has been considered to be a cancer carcinogen.

Submitted by JVANAM

If you’d like, you can substitute hearty country bread for the brioche. For a sweet touch, add 2 Tbs. golden raisins to the egg mixture just before pouring it into the pie dishes.

Submitted by JVANAM

In Trinidad, to ridicule the slave masters, the natives and captives would make up witty lyrics to known melodies. Then, with their native style, they would back beat the parodies with their own rhythms. Calypso.

This side dish has many of the same Caribbean festival as the music that originated it.

Submitted by JVANAM

Variations of Cherimoya dressing are available all around the Caribbean Islands. This one is from the Mahogany Hotel & Residence resort.

According to Marco, the bartender, "if you can't find Cherimoya stateside blend together strawberries, pineapples, and nonfat (or low-fat) unflavored yogurt 'til it tis a creamy custard..(How much?).. A little bit uh 'dis. A little bit uh 'dat."

This dressing is superb over a fresh fruit cup, sorbet, & ice cream (not chocolate).

Submitted by JVANAM

In Barbados this is served with breakfasts, desserts, and at Tea Time.

The original is loaded with enough fat to make your LDL skyrocket.

So I trimmed down the recipe and made it easier and quicker to make. Your welcome Rachel Ray.

For added coconut taste I'm using coconut and vanilla extracts along with pineapple juice. As a binder Mashed a banana.

As a releasing agent in the loaf pan I am spraying the cooking oil with an air pumped oil mister from a pricey kitchen tool retailer (the initials are W-S). This way I control the oil and protect my part of the environment.

Also, I like to use a spring form loaf baking pan I found in of all places PCH. They told me I'm going to win over a million dollars.

Submitted by JVANAM

While in Athens, for the Olympic Games, I had this sweet and savory salad with a rich flavored soup at Iliosporo on Ermou Street. They deserve a Gold medal for their straight forward traditional Greek fare.
Meze means light meal. Dakos (also called "koukouvayia") is called "Greek bruschetta," by tourist. It is easy to make with few ingredients, with little cooking.
Dakos is made with deliciously marinated artichokes and served in a barley rusk.
Rusk is a crusty barley based bread similar to a Tuscan Peasant Bread. I use a twice “baked” bread bowl.

Submitted by JVANAM

This Jamaican dessert is traditionally wrapped in plantain or banana leaves & steamed. That's great if you can find them in your (farmer's) market, but I have gone non-trad with corn husks in the fall or parchment paper in summer.

Submitted by JVANAM

I first enjoyed Dulce de Leche, an almost caramelized sweet milk treat, in Portugal but had trouble finding a healthy version. Thanks to SPLENDA here it is for you.

Submitted by JVANAM

In many parts of Mexico this dish is served as a soup or a vegetable side dish with rice or crushed taco shells.

What I found incredable was the use of both cilantro and coriander. Both the herb and the seasoning come from the same plant.

The green cilantro leaves has a flavor that is the cross between parsley and basil. While the crushed of ground coriander seeds have a mild lemon taste. In this dish, AS CHEAP AS I AM, you DO NOT want to sub out celery leaves for cilantro. ?Was that just a moth that flew out of my wallet?

Submitted by JVANAM

Western Hidalgo, Mexico known for its excellent cuisine. I stayed at a superbly elegant hacienda adjacent to El Chico Natural Park, from where I obsconded with this dish, before going on to visit the Tula archaeological site, one of ancient Mexico’s most important ceremonial centers. At the ruins you’ll see figures, called atlantes,15-foot sculptures which are considered important symbols of the state of Hidalgo.

Submitted by JVANAM

Found at a street stand in Guanajuato, in Central Mexico.
IF you have never tried eating a cactus this is the dish to start with.
You may note that the seasoning in the recipe are not included in the Nutritional calculations. The calculater doesn't recognize some of the spices in small quantities.

Submitted by JVANAM

This is a unique sauce. It works well with roast meat, or grilled Vegetables. You can serve it over angel food cake with some nonfat whipped yogurt or in place of JELLO in an adult version of JELLO cake.

There is even a Barbados bar that mixes the sauce warm in booze.

By the way if you are in a Barbados bar and can say "Barbados Bar" 5 times fast...you’re not drunk yet.

Submitted by JVANAM

The ingredients list above will vary if you use your on homemade sauces and chili recipe. I perfer RMSWEET Vegetarian Chili in the SP database

I only included the above ingredients as they were part of the SP recipe database.

I do make my own bases, serve them with a meal, and keep the leftovers for the LCC.

Submitted by JVANAM

This is a dish we found all over Greece.

It was served to us as an appetizer, a side dish, even in a public market (what we would call a Farmer's Market) as a sample treat.

For the nutritional calculations I used Kirkland's Artichoke Hearts in oil as it was the only thing on the Db that seemed to apply. Any brands, even homemade, will do, however, it will change the nutritional info.

Also, the most frequent recipe we were able to find used cremini (a.k.a. Baby Bella). Though I MAY have the best Farmer's MarketS in all of NY, Western MA, VT & NH, cremini's in my area are poor in quality, & overpriced. When I make this dish I use a variety of Musher's that give me the biggest bang for my buck.

Submitted by JVANAM

This is a mysterious recipe to me.

Farming in Greece is limiting. The staples for Greek farmers are barley, wheat, olives, & grapes. This is due to the rocky terrain & shallow top soil. These conditions are perfect for shallow or lateral rooting plants, but not tubers.

I am about to assume that the Greek merchants ship in their potatoes from neighboring countries. If I'm wrong...I am certain you will write me.

This recipe comes from a country inn in Mikrolivado.

Submitted by JVANAM

I love SP_Steph's Dolmas. Why she has it tagged as a fish dish gots me stumped.

This is another of those American Greek version dishes from St. Sophia's Greek Orthodox Church Festival. And what makes it so simple to make is no wrapping of the grape leaves. YES!!!

Submitted by JVANAM

So I was sitting at a street side cafe' in Livorno waiting for someone to take my lunch order. I was looking out on the sea and the waiter sets down this dish and walks away???

Five to ten minutes past, I've eaten the dish, and the same damn thing happens again?????

Finally I walk inside talk with the Mama of the house. And she tells me that is what they serve until 1400hrs. (2:00pm).

So I eat the Piselli con Pignoli, drank Tuscan wine, and mellowed out. Total bill $11.00US for the wine, Piselli priceless.

Submitted by JVANAM

Phyllo (a.k.a. filo or fillo) is used in many different Greek, Turkish, & Bulgarian cuisines.

Most Americans know filo from Spanokopita (spinach pie) or Baklava. The tissue thin dough is a mix of local flour, water, the merest touch of Olive Oil, & an acid. Most often lemon juice or vinegar.

In the US Phyllo comes frozen. Depending on your fav. brand each sheet unwrapped is between 9"x14" up to 13"x18".

You want to keep Phyllo frozen until the day before use. Let it thaw in the fridge for over 6 hours or overnight. About 1/2 hour before you are ready to use it remove the Phyllo from the fridge, & unroll (or unfold as the case maybe) the dough. Allow the dough to lie flat, but don't force it. Cover with a sheet of plastic wrap, slightly larger than the dough, & cover with clean cloth towel.

In this dish it is best if the dough does not tear, but don't go postal if it does. Just find another torn piece and make a patch.

On its own filo is low in fat, but when you start to lather on butter or oil the fat content soars.

Though this recipe is based on a trad. recipe I have cut back on the fats where I could.

Now for my rant.

LEEKS... Most of the contempory TV ?Chef's? have little or no clue when they are using leeks, or when they are talking about leeks. As I grow leeks in both my Victory Garden and off season greenhouse it is now time for...

LEEKS 101: 1) Leeks are a member of the onion family. As such the bulb of the plant grows below ground.

2) To enhance the blanching of the bulb farmers will mound up mulch (usually top soil) around the collar of the leaf growth & covering the bulb. This action keeps the sun off the ground level portions of the plant. No sun, no photosynthesis, fewer green leaves, more white or light green roots to use in your cooking.

With the recent introduction of mulching (or growing) fabric more @ home growers are starting to use this method of water retention and light reduction to blanch their crops. I found using a black plastic mulching fabric around my leek collars to provide me the color I want without the annoying wash & rinse of each little piece of grit & sand.

3) If you buy your leeks @ the market you will have to take some time for cleaning. Here are some tips I have learned form restaurateurs around the world.

First, look at the leek to determine how you plan to cut it during prep. For some dishes you may want long leafy slices, others rings, still others julienne, or lastly slice it-chop it-throw it in the pot.

So here are some ways to deal:

For simple crossed cut disc. Make your slices, toss the rings into a glass bowl of ice cold water, slosh the leeks around for a couple minutes, drain & spin the leeks in a salad spinner. A nouvle-cusine favorite.

For long leafy cuts separate the individual leaves (down to the core) into a glass bowl of ice cold water, slosh the leeks around for a couple minutes, drain, & place on a clean cloth towel to dry. The classic French style. Julia would be so-o-o proud of you.

For jullian, slice the bulb end into brush or broom like cuts. Be careful not to cut through the entire plant. With a large bowl of ice cold water whisk the cut end through the water for 2 or 3 minutes till the grit sinks to the bottom of the bowl. Slice of the cleaned portion off the plant & set in the salad spinner. Repeat the process until the entire leek has been sliced, rinsed, & in the spinner. Give your leeks a good spin to extract the water and place on paper towel to dry out even more. Very Tuscan of you.

Lastly, chop & slop. Take a leek...(you knew I had to do it somewhere)...chop up your leeks to your desired size & toss in a colander. Run the leeks under cold water in the sink. Give a quick shake and into the pot. Basically that is what we are doing here.

Submitted by JVANAM

Recao is culantro in Puerto Rican, so this condiment is nicknamed recaito, or "little culantro."

I use recaito for dishes when I don't want the tomato color or extra liquid that comes with sofrito.

Culantro is the defining flavor. Recaito, like sofrito, can get you out of any kitchen emergency.

Submitted by JVANAM

So this is the story of how someone can open mouth and insert foot.

One of my SP friends SP-mailed me to ask if I had any Moroccan recipes. Without a second though I ZAPped back, "SURE!!! I must have hundreds."

I got 2......

Ros is Egyptian for rice. In this recipe I am using Basmati rice as it is the closest in taste and texture to the native style rice found in the Nile River valley.

In the recipe you really should rinse the rice before cooking. I find it to be a critical step. By rinsing you not only prevent a big sticky gelatinous glop, but you prevent the rice from burning on the sides and bottom of the pot.

It's a pain to try and clean off burnt rice.

Submitted by JVANAM

So this is the story of how someone can open mouth and insert foot.

One of my SP friends SP-mailed me to ask if I had any Moroccan recipes. Without a second though I ZAPped back, "SURE!!! I must have hundreds." I got 2......

Shurbit Ahdz & Roz.

This recipe calls for red lentils. For the past 5 - 6 years my area supermarkets have failed to carry such a nitch market item. As a result numerous other lentils to match the taste of the red. No such luck.

In Oct.'08 I was asked to teach a class of food stamp\food pantry recipients on how to effectively use their benefits and yet have healthy, tasty meals on the table. I mentioned the subbing out of the red lentils for other varieties, and their outcome.

In the rear of the class sat this mature woman who spoke up and said, "Well have you tried the ghetto chopper?"

Ghetto chopper is a colloquialism for a supermarket chain which offers racial specific food items @ escalated prices.

There is a chopper store near my home. I occasionally shop there. They don't carry red lentils, but ghetto chopper does.

Now I go to ghetto chopper and pick up my red lentils.

When red lentils come out of the can they are a deep crimson. When they are in the broth they turn from orange, to pink, to yellow. The taste is delicate & creamy.

Red lentils cook up in a fraction of the time of the brown. And if you do use the dried bagged lentils be sure to pre-rinse, & sort out the stones and shriveled beans.

Submitted by JVANAM

There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe.
What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.

In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.

Makes about 4 cups.

Submitted by JVANAM

This recipe I found on the Greek Isle of Ithaca, or Ithaka, in the Ionian Sea between Greece and Italy.

This tiny island of, about 45 sq. miles, & is where Odysseus lived during the epic poem "The Odyssey". It is understandably why. Ithaka has what must be the world's largest natural harbors.

Even if Homer thought the island was only "good for goats" the island, and its people, have survived wars, plunders, earthquakes, & dangerous jagged rocky trails.

The island has a natural, basic, rustic style due to its lack of tourism.

Having tried Tomatosalta in a private home, on the island, I am not sure if the locals eat with their eyes, or just savor with their palates. Here's why.

The tomatoes had marinated in a stoneware-like cask for days before my group and I even got on the island. The result is a remarkablely superb taste, but it look like crap.

For our American epicure (whatever that is) I eliminated this step.

Also in the nutritional info I calculated Balsamic Vinegar, but, you can use a good Greek red wine vinegar. I prefer TOII or Mari. TOII is higher in acidity (@ 7%). It's also expensive (@ $6.45 US for 1/2 Liter).

TOII is available online @ greekinternetmarket.com
Mari is also online @ greekproductstrade.com

Submitted by JVANAM

So it's the last night in Tula and some people in the group wented out for a cerveza chaser.

The next morn getting to breakfast was...well...a challenge.

El casa madre had prepared a feast so glorious no one could eat it. For many varied reason. Have you ever tried to eat when your mouth felt as if it were filled with cactus needles. So she pack up some hampers and off we went to Brazil.

This dish was amoung the many delights to accompany our meals on wheels. Tortas de Verdueas is served familia femenino (family style) with many dinner dishes like the Red Snapper or the Turkey Breast with Mole her in my Recipe Box.

With a wide variety of seasonal vegetables that can go into these crisp edged pancakes. Even the fussiest of carnivores will make them disappear.

Submitted by JVANAM

This is a regular part of dinner in Cuba.

The yuca root is a mellow but dense item that should ALWAYS be cooked before eating. To some gringos raw yuca can be toxic.

In many U.S. markets Yuca Root is labeled as Cassava.

Submitted by JVANAM

Submitted by RMSWEET

Only 1 tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol free and low sodium.

Hummus goes South of the Border!

Submitted by SP_STEPF

Submitted by SAMMYBEAR7632

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

Submitted by JENNLOVE

A tasty way to get your veggies during BBQ season

Submitted by EMMAPALE

These moist pancakes are lightly spiced for the palate of my young child. If you like a bit more pizazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.

Submitted by ANNE_SP

This is my alternative to fried rice which uses no oil!

Submitted by RYDIAEMERALD

This recipe is better than the original and it's without the eggs and oil. The flaxseed paste gives the needed body, and imparts a nice mild nutty flavor that compliments the pumpkin.

Submitted by SPARK728

A old favorite just got even better!

Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.

Submitted by CHEF_MEG

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Submitted by CHEF_MEG

Submitted by KATYDID!

I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!

Submitted by CHEF_MEG

Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories.

Submitted by CHEF_MEG

This refreshing and not-too-sweet beverage is almost too pretty to drink. Almost!

Submitted by CHEF_MEG

I combined all my favorite Greek ingredients, layered them in a dish and created a dip that's a hit at parties or family game night.

Submitted by CHEF_MEG

This hearty, healthy salad is great warm or cold. It's even better the next day, after the flavors have had a chance to mingle.

Submitted by SPARK_RECIPES

What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden tomatoes are only available for a short time, but crushed canned tomatoes are on shelves year-round and packed with flavor.

Submitted by CHEF_MEG

This almond shortbread recipe replaces my mom's buttery shortbread.

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG