One year of Multiculti Cooking already?

All I can say is WOW!

one_candleYes, it has already been a year since we started this blog. Actually, our one-year anniversary was a week ago and the date just fell “between” the posts (in spite of my friend’s reminders), but it is technically still September, so we can still celebrate!

As mentioned before, Grace and I started this blog because we always talked about cooking, food, trying new recipes, sharing tips, describing flavors and textures, teasing eachother with photos of food not available where we live (because there is an ocean between us) and we had the desire to put all of this in one place to share with family, friends and the rest of the world.

For me (the semi-computer geek), this site also became the guinea pig to create a nice-looking, well-functioning and optimized blog, using what I learned in the bloggers training course I started taking last year. It helped me to experiment with the technical sides of making Multiculti Cooking look the way it looks right now, and I’m still tweaking and changing things behind the scenes to keep improving our blog.calendar

A year in review.

We had entries  covering 12 countries, sharing recipes, food travel adventures, restaurant reviews, cooking tips, photos, recommended products and links, adding up to a total of over 70 entries! We received many comments for which we want to thank our readers. We hope you will keep coming back and tell your friends about us too, because we will continue to provide fresh content, be it recipes, stories or tips. 

What’s ahead?

If I had a crystal ball, maybe I could tell you 🙂  As far as our plans go, we will continue to improve this blog with new technology and add valuable content in the form of posts, videos and ebooks. Besides doubling our entries and countries, one of our goals is also to promote  Multiculti Cooking and gain more readers.  After all, what’s the point of having all the great recipes and stories to share if no one is using or reading them? Considering the humongous quantity of foodblogs on the web,  increasing our readership will not be an easy task, but we hope our readers will want to help by spreading the word.

WE NEED YOU!

Please let us know what you think about our site by using the poll. And if you have any ideas, suggestions or requests we want to hear them.

Would you like to share a recipe or story? Be sure to tell us because we would love to welcome you as a guest writer! 

You can add your comment at the end of this post, or click on this link to use our contact form. Again, thanks for your feedback and support!

 

 Here’s to a good start and another great year for Multiculti Cooking and it’s readers!

glass_of_wine

Thanks ~ Bedankt ~ Gracias ~ Merci ~ Dank ~ Obrigada ~ Kesoewon ~ Gran Tangi

Red beet salad (Dutch)

This is going to sound weird, but I never knew there was a red beet salad recipe, until several years ago when Wilma put together this salad at my house. Before that I only knew how to use it

  1. in Huzaren Salade and
  2. as pickles to enhance a meal.
Red Beet Salad
Dutch Red Beet Salad

I was pleasantly surprised about how refreshing it was and have to admit that I really enjoyed the salad. At that time this blog did not exist yet so I didn’t think about asking Wilma for the recipe. After having the salad again at her house last May, I had to get the recipe!

Before I started writing this post, I wanted to know more about the nutritional value of beets, so I jumped on the Wikipedia site and wow…  it blew my mind that the simple, hardly known, red beets are very good for our health!

Some of the benefits include: protection against liver disease, increase of stomach acidity,  and lowering bloodpressure. Beet juice is also used for food coloring, which in my opinion must be much healthier than artificial colourants.  It appears that beetjuice has been a traditional remedy for ages, wellknown as an aphrodisiac, in additon to treating illnesses related to digestion and blood. Who knew that the little (or not so little) red beet was so valuable to our health! I’ll probably enjoy this salad a lot more from now on and hope you will too.

Not only is this salad surprisingly refreshing (beets don’t have much flavor), it is also very easy to make, especially if you use my short cut tip at the end 🙂 .

Ingredients:beet salad ingredients

250 gram red beets, precooked

1 Granny Smith apple

1 sweet onion

red beets and cubed apple1 tbsp mayonaise

1 tbsp salad dressing (vinagrette or Italian)

black pepper and salt

Peel the beets and chop, cube, slice or cut in strips to your preference. Finely chop the onion, peel the apple and cut in cubes. Mix everything together and finish off with pepper and salt. Add more dressing if desired.

Tips:

  1. Add 1 tbsp freshly chopped mint or cilantro for a different flavor.
  2. This may be frowned upon, because nothing beats fresh vegetables and fruit, but if you are strapped for time use canned beets.

Spondivits – Atlanta’s Best Seafood Restaurant

If you enjoy lobster, crab claws, oysters, and clam chowders at an affordable price in a causal, welcoming and relaxed atmosphere then head on over to Spondivits!

You’d have to travel to San Francisco, New Orleans, or the Florida Keys to enjoy comparable seafood quality and service.

Being so close to Atlanta’s Hartsfield-Jackson International Airport provides Spondivits access to fresh seafood 7 days a week so the restaurant’s staff can get the best and freshest catches from all around the world.

The king crab is brought in from Alaska, oysters come from Louisiana and the Gulf of Mexico, and the rest of the seafood can come from just about any place around the globe.

Frankly, I think Spondivits is one of the best seafood restaurants in the South East! – But don’t just take my word for it:

“For local tradition, few places in Atlanta can hold a candle to Spondivits. While the food is great, it’s the party atmosphere and smiling faces that have set the place apart for the past 20 years. …The seafood is tops, while good salads, burgers and beef entrees round out the choices. Full (and lively) bar service is available”.
– Yahoo Travel

“Burger-sized blackened blue crab cakes with peppery rice pilaf are a tasty entrée, but the real star here is Alaskan king crab, ordered by the pound and served in a bucket with a side of garlic bread”.
– Expedia

Steamed Seafood Bucket
Steamed Seafood Bucket

Spondivits’ signature dishes are its Steamed Seafood Buckets. You can get a bucket of shellfish in any combination you like: Lobster, Lobster and Crab, Shrimp & Crab, Alaskan King Crab only or even a Combo Bucket which comes with a pound total of shrimp, lobster tails, snow and king crab. All the seafood buckets, are served with beer or garlic butter and come with a salad.

A visit to Spondivits usually starts for me with a regular Margarita, a dozen raw oysters and a tossed salad. For the main course, I like to order the Spondivits Deluxe Seafood Platter, large enough for two adults and featuring:

A Maine Lobster tail, a generous serving of Alaskan king and snow crab legs, oysters (raw or steamed), crawfish, and jumbo shrimp.

Another starter I highly recommend is the Spondivits gumbo, loaded with tasty pieces of lobster, oysters, shrimp, crawfish and andouille sausage, and served with garlic bread and yellow rice. This is the closest I’ve come to having good Cajun gumbo at a restaurant, outside of Louisiana.

If you’re not in the mood for seafood, Spondivits’ “land” offerings include sizzling Ribeyes, Sirloins, Filet Mignon and ½ lb. burgers, a variety of cold and hot appetizers, side dishes, chowders and seafood gumbos, (all steaks are 100% Certified Angus Beef).

All the food in this restaurant is prepared daily from scratch. I guarantee you will taste the difference!

Getting There
You don’t really have to live in Atlanta. If you have a long stop-over at the Hartsfield airport, a 5 minute cab ride will get you there – the restaurant is less than 3 miles from the airport.

Several nearby hotels also offer complimentary shuttle service to the Spondivits airport location, including: Hampton Inn, Ramada Inn, Best Western, Embassy Suites, Marriott, AmeriSuites and Westin. (Spondivits is a perfect pre-flight party location).

Spondivits Second Location
Fortunately for those who live on the North side of Atlanta, Spondivits has managed to duplicate the great food, atmosphere and bar service from the airport location to cater to the population north of the city, where the restaurant has also become a favorite among the locals.

The North location is in Cumming, GA on exit 14 of GA 400, at the intersection of Alpharetta Highway and Highway 20. You can’t miss it. There’s a huge shark on the roof.  🙂

This is one restaurant where you can enjoy my No Diet Plan. Avoid French Fries or anything fried. A seafood platter or a bucket of crabs with a salad and a cup of gumbo or corn on the cob is a healthy and satisfying, nutrient-rich meal.

Liz is a freelance writer who writes about food and travel. She is the author of The No Diet Plan.

Grilled Goat’s Cheese Salad with Walnuts

Walnuts are a super-food and one excellent source of Omega 3 fatty acids and fiber. Walnuts are great for adding to yogurt, cereals, trail mix or salads.

Below is a simple but truly delicious combination.

Ingredients:grilled.goat.cheese.salad

¼ cup chopped walnuts

8 slices of French bread

1 Goat’s Cheese

2 tbsp olive oil

1 tbsp balsamic vinegar

Dijon Mustard

1 bag leafy salad

1 small thinly sliced red onion

Salt and pepper

Preparation:

  1. Toast walnuts in a non-stick pan
  2. Preheat grill. Lightly toast slices of bread, then top each with a slice of goat’s cheese and melt quickly under the grill.
  3. Prepare salad dressing with the olive oil, balsamic vinegar, a little mustard, a pinch of salt and pepper, then toss with the leafy salad, thinly sliced red onion and the walnuts.
  4. Top with the bread slices and serve.

You can find more recipes like this in the recipe book that’s included with The-No Diet Plan Blueprint.


Liz has lived and traveled overseas and is the author of The No-Diet Plan.

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