The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Tabouleh-Stuffed Globe Zucchinis with Mint & Sumac Yogurt Sauce

ZucchiniTST

Two things I love about Middle Eastern cuisine are stuffed vegetables and fresh herb-filled salads like tabouleh. When I found some beautiful little globe zucchinis, I thought about combining these two loves into one — zucchinis stuffed with tabouleh. This way, I can have my bowl of tabouleh, and eat it too!

It made for a striking presentation, and was quite simple to prepare. I’m going to try this out sometime at a dinner party; it would be a great accompaniment to grilled meat or kebabs — easy for the host to assemble, and fun for the guests to eat. It might also be good to serve vegetarian guests or as part of a whole vegetarian spread.

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Monsoon Curry

MonsoonCurry

An old acquaintance of mine once treated me to a homemade curry dinner. He had lived and worked in rural India and recounted how he learned about spices and herbs from the locals as he traveled from village to village. During monsoon season, he said, there was nothing to do but wait out the rains inside the villagers’ houses, and it was then and there he learned to cook curry. Since his time in India, he continued traveling the world, bringing along stashes of his prized Indian spices everywhere he went.

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Spiced Carrot, Apple & Ginger Soup

IMG_6708Some days, a kind gesture means everything. After our recent six-night stay in the hospital with our little one, we came home and collapsed in a heap. I was too exhausted to even boil water. Seriously. And then, a friend stopped by with warm, velvety carrot soup. And warm biscuits to boot. I cannot tell you how utterly delicious it all was, how absolutely soothing and healing. It was a great reminder to me how a kind gesture like this — not to mention delicious home-cooked food — can make a world of difference to someone going through a difficult time. Thank you, Teresa!

I haven’t stopped thinking about that carrot soup, and now that we’re feeling better, I thought I’d try creating one with a bit of a kick from ginger and other warming spices from my pantry. I decided to add some sweetness from an apple too, and to keep it vegan (with veggie broth) and dairy-free (no cream or butter) for another healthful and soulful soup. Doesn’t that bright orange color just cheer you? Don’t forget some warm biscuits for dipping. Enjoy!

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Spicy Mexican Meatballs in Chipotle-Tomato Sauce

IMG_5825Luisa Weiss’ memoir, My Berlin Kitchen, contains a number of recipes inspired from around the world that I couldn’t wait to try. The braised leeks were so silky and scrumptious that I was eager to try more from Luisa’s collection. Let me tell you, these spicy meatballs are just what I needed to turn my week around and get my kitchen mojo back. Continue reading