Eat Multicultural

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Mexican guacamole. There are only six ingredients in this guacamole recipe: avocados, fresh lime juice, grape tomatoes, red onion, jalapeño, and cilantro. Plus of course, salt and pepper to taste! First, add avocados to a bowl and use a fork to mash them just enough like the photo above. You want some nice chunky pieces. Add in your lime juice, chopped grape tomatoes, chopped cilantro, chopped jalapeño and a little salt and pepper. Give it a stir with your fork to fold in all of the ingredients. Taste and add more salt and pepper to your liking. Buen provecho!

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Turmeric Golden Milk, an ancient drink for sore throats is now the new hipster drink in the west! Turmeric is a common spice used in India, South East Asia and the Middle East. Turmeric Golden Milk 1 cup of milk or almond milk if you don’t eat dairy... 1/2 teaspoon ground turmeric 1 tablespoon honey, optional 1 tablespoon coconut oil, optional 1 cinnamon stick or 1 teaspoon ground cinnamon Boil milk or almond milk with turmeric powder and cinnamon stick, in low heat for about 10 to 12 minutes. Add coconut oil and honey. Enjoy! See more

Welcome to our page! This page was created to share multicultural recipes and experience a taste of the world right at your dinner table. We will publish a recipe per week. We hope that you try it and let us know how you liked it. If you would like to share your special recipe with us and other page fans, please email it to the admin of the group and we will publish it on your behalf. Bon Appétit

Beef Bourguignon (edited my way) Tender fall apart chunks of beef simmered in a rich red wine gravy. Cuisine: French... Ingredients 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks 2 large carrots sliced 1/2-inch thick 1 pound fresh small white or brown mushrooms, quartered 8 to 10 mini potatoes Condiments/Spices 3 tablespoons extra-virgin olive oil 1 large white onion, diced 6 cloves garlic, minced (divided) 1 pinch coarse salt and freshly ground pepper 2 tablespoons flour 12 small pearl onions (optional) 1 cup red wine like Merlot, Pinot Noir, or a Chianti 1 cups beef stock (if using 2 cups of wine, use 3 cups beef stock. May use vegetable stock if preferable) 2 tablespoons tomato paste 1 beef bullion cube, crushed tea spoon of sweet paprika 1 teaspoon fresh thyme, finely chopped 1 stem of fresh rosemary 2 tablespoons fresh parsley, finely chopped (divided) 2 bay leaves Instructions. 1. In a big pot add 3 tablespoons extra-virgin olive oil, set to medium heat. 2. Add diced large onion, diced 6 cloves of garlic and sauté for 3 minutes. 3. Add paprika and sauté for 2 minutes. 4. Add 3 table spoons of tomato sauce and sauté for 4 minutes. 5. Add cubed beef and salt, and sauté for 7 to 8 minutes (in medium heat). 6. Add 1 cup of wine, 1 cup of beef stock (or veggie stock) and the beef bullion cube diluted. 7. Mix well. Add bay leaves, fresh thyme and rosemary stem. 8. Cover and let it cook on medium to low heat for about 45 minutes to 1 hour. 9. After beef is cooked, you may take the rosemary stem out and dispose it. 10. Dilute flour in a small cup with an amount of 3 to 4 table spoons of water. Incorporate mix of flour using a strainer to avoid lumps of flour. Mix well with the liquid that is already in the pot. 11. Add all veggies (including pearl onions optional) and if you wish a fresh stem of rosemary for extra flavor. Cook in low heat for about 25 minutes or until veggies are fully cooked. Serve and eat with some fresh ground pepper and parsley to garnish. Enjoy!