by Macki Oct 23rd, 2011 // Swell Suppers, Uncategorized

Swell Supper: Dishes From Around the World

My daughter loves the book ‘How to Make an Apple Pie and See the World’. It’s about traveling the world to get all the ingredients needed for the pie – like Italy for semolina wheat, Sri Lanka for cinnamon from the bark of the kurundu tree, and a Jamaican sugar from a sugar plantation. We wanted to make this pie and a couple other recipes from around the world. For this weeks swell supper we are cooking up Tofu Channa Masala(or sub the tofu with chicken), Cucumber Carrot Dill Salad, and of course, Easy Apple Pie for dessert.

Start your cooking travel adventures with the easy apple pie. We have an apple peeler corer which not only reduces the amount of time it takes to prep the apples, but also gets my kids excited to use a fun gadget. When the pie is prepped place it in a preheated oven. Now begin on the Tofu Hanna Masala. I cooked up some diced chicken breasts and used those in place of the tofu. Other than that I followed the recipe.

Once the Masala dish is simmering, move onto the cucumber carrot dill salad. This salad is super easy and fun for kids to prep. Your pie should be done so take that out and serve the rest of your meal while the pie cools enough to eat. Make sure to serve it with some vanilla ice cream! We took some breaks along the way to talk about where in the world Masala dish came from (India) as well as the Persian cucumbers (Iran).  It turned out to be one of best evenings I’ve had cooking with the kids. Now doesn’t that sound swell?