The International Mobile Kitchen

Cooking & traveling are two great loves of my life; for me it's only natural they go hand-in-hand. Basically, my goal is both to experience & recreate local cuisine...kind of like Anthony Bourdain...except without a camera crew, free food, tour guides...  ;)   A really important item on my packing check list besides our The International Mobile Office is the International Mobile Kitchen.  "Why?", you ask. "Don't you want to relax while on vacation?"  I should mention that when we travel, we're pretty unconventional. We usually don't have too much of a plan or a schedule, we'll be gone from 10 days to a month, look for hostels or houses to rent with a kitchen.  When travelling for 3 weeks, it starts to make sense to think about cooking some meals not only to save money, but to stay grounded.  It's lovely to stock the fridge and eat local ingredients. 

For our upcoming trip to Costa Rica, we'll be taking a "quicker" venture back to a gorgeous Caribbean nook that we first visited in 2010 and staying on the same property as last time.   It's a rustic yet polished wooden cabina; private, tucked in the jungle and a two minute walk to the beach.  Best thing about the houses is their spacious kitchens with counter-to-ceiling windows that open right into the rain forest.  {Smile.}

Sometimes we we don't know where we'll stay yet, or the condition of the kitchen.  It's really nice to be able to have my own kitchen equipment.  I learned my lesson staying in hostels and rentals with completely dull knives and unsanitary looking cutting boards.  Basically, the only things to be counted on are a pot, a pan, silverware & plates.  I definitely have more of an idea of what to pack this time, since we know exactly what our kitchen will come with.  I skipped on a few items (like a french press) because this particular kitchen is well-equipped.  Here's what's coming to Costa Rica and why: 

Knife roll 

Chef's Knife

Slicing knife

Small curved knife

Kitchen Scissors 

Wooden spoon 

Vegetable peeler

Cork & bottle opener (obvious) ;)

Sponge

Kitchen Towel

Dish cloth

Potholder

Salt

Pepper

Hot Sauce

Olive Oil

Vinegar

Cumin

Beans (1 c black)

Rice (2 c brown)

Flexible cutting mats

I chose the knives for a variety of sizes & purposes, from slicing a mango to de-boning a fish or hacking up a chicken.  Scissors have a multitude of purposes; including cutting tortillas to make chips!  The spoon and other tools have obvious purposes.  Many times, rental kitchens don't include a towel or sponges to do the dishes, so we've found it's key to bring our own.  The cutting boards found in rental kitchens are usually thick plastic with way too many well-worn crevices which are breeding ground for bacteria.  I'd rather bring these cheapies! 

As far as the provisions, salt & pepper are obvious choices.  Olive oil is used for sauteeing and dressings; the vinegar is for salads and marinades.  I'm bringing cumin (leftover from our last trip to Guatemala) because so many Latin American dishes call for in.  The rice & beans are to make Gallo Pinto, Costa Rica's signature side of beans & rice, sauteed with veggies.   It would be super easy to procure the food items there, as there is a store about a block away.  Problem is, they don't necessarily in such compact containers and at the price of  "free". By at least starting with the basics, we can just shop at roadside stands and farm markets, knowing there are already some staples from home.  In fact, I recently located an organic produce delivery service that we'll get to try out!  So excited. 

"But isn't that a lot of STUFF to bring?"  Well, not really.  I'd say it weighs about 8 lbs total.  In fact, for a 10 day trip for two, we have managed to fit our mobile kitchen along with clothing, shoes & toiletries into ONE backpack.  Pretty impressive, eh?

It feels so much "cozier" to me when I have my own kitchen items and can cook freely with local stuff: fish, plantains, coconut, veggies, avocado, beans & rice. :)   Pieces of my own kitchen + My Squeezebox + the jungle, beach + my love = priceless.   Pura Vida!

P.S. Don't forget to pack snacks for the plane and in your room!

Food Renegade Fight Back Fridays

Cheesy Gallo Pinto Stuffed Peppers {Vegetarian}

Gallo Pinto is a Costa Rican staple translating directly as "Spotted Rooster". It's basically a spiced up version of black beans & rice. I make a big batch of this every week or two and it can be easily reheated as a side dish or mixed with greens as a salad option for the rest of the week!

For a hearty vegetarian entree, I've stuffed it into organic red bell peppers along with some grated cheddar cheese.

Gallo Pinto

Ingredients:

2c cooked white or brown rice (1 cup dry)
1.5 c cooked black beans (or use a 15oz can)
1 medium yellow onion (diced)
1/2 red, orange or yellow bell pepper (diced)
2 cloves garlic (minced)
1 handful cilantro optional
1 tsp cumin
1 tsp turmeric (optional)
1/2 tsp paprika
1/2 tsp chili powder
Sea Salt
Olive Oil

Directions:
In a large sautee pan, heat about a tablespoon of olive oil and sautee onion, bell pepper and garlic. Add cooked beans and rice. Add spices and sea salt to taste and lastly, chopped cilantro. Sautee for a minute or two, until combined and hot.

Sometimes I add carrots (here) and/or jalapenos for added flavor & nutrition

Cheesy Pinto Gallo Stuffed Peppers (makes 2)

Ingredients:

2 large bell peppers of your choice
2 cups gallo pinto
1 large handful (about 1 oz) grated cheddar cheese and a little more for topping
Olive oil

Directions:

Preheat oven to 350 degrees. Prepare peppers by cutting the tops off and gutting them. In a mixing bowl, mix cheese with gallo pinto. Stuff each pepper and add a bit more cheese on top. Replace tops of peppers. Pour a tiny bit of olive oil onto your hands and rub on the outsides of the peppers (and the stems...this helps prevent burning). Bake for 30-35 minutes, until peppers are soft. When I'm only making 2 or 3, they fit really nicely into a loaf pan and aren't able to tip over and spill!

Super yummy and about 250 calories per stuffed pepper!

A Rainbow of Hummus!

If you're like me, a Detroiter with a love of whole, delicious and flavorful food, you probably love hummus. It's one of my favorites to make. Simple ingredients, quick to make and nutritious. I do get bored with the traditional chickpea hummus, though. Over the past few years I've experimented with several varieties that share the same flavor and consistency profile of hummus, with a twist. Here are a few new favorites of mine:

Sweet Potato Hummus
{Makes 4 large (1/4 c) servings}

Ingredients:

3 medium sweet potatoes (around 1 lb)
1 large garlic clove
3 tbsp tahini paste (purchase at an ethnic store for the best price!)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp red pepper flakes (optional)

Directions:

Boil halved sweet potatoes in their skins until tender (approx 30 min or until you can stick a fork through) and then toss them directly into an ice-bath for a couple of minutes. The skins should easily peel off. Let cool. In a food process, blend potatoes with cumin, salt, paprika and red pepper. Slowly pour in tahini and olive oil. The ideal consistency is thick and creamy. Add a tiny bit of water if it is too thick. Spoon onto a plate or bowl and drizzle a few drops of olive oil and dashes of paprika. This variety has a beautiful orange color and naturally sweet with a delicious warmth from the cumin. Great with homemade pita chips or carrots.

Nutrition data:

183 calories
4 g protein
9 g fat
23 g carbohydrates

Personally, I find that understanding the nutrition behind food makes creating healthy balanced (rainbow-colored) meals more fun! This dip is very rich in beta-carotene which your body uses to produce Vitamin A. Vitamin A helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. Vitamin A mostly comes from animal foods, but some plant-based foods (like sweet potatoes) supply beta-carotene, which your body then converts into Vitamin A. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cellular damage.

Edamame Hummus

Ingredients:

12 oz package frozen shelled edamame (found mine at Trader Joes)
1 large garlic clove
3 tbsp tahini paste (purchase at an ethnic store for the best price!)
2 tbsp chopped fresh parsley (optional)
1 tbsp olive oil
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika

Directions:

Either boil edemame in shells and toss them directly into an ice-bath for a couple of minutes and then peel, or boil pre-shelled frozen edemame according to package directions. Let cool. In a food process, blend edemame with garlic, cumin, salt, paprika and lemon juice. Slowly pour in tahini and olive oil. The ideal consistency is thick and creamy. Continue to add tablespoons of water until the consistency is what you're looking for. Spoon onto a plate or bowl and drizzle a few drops of olive oil and dashes of paprika. This one is mild, high in protein and beautifully GREEN!

Nutrition data:

202 calories
11 g protein
14 g fat
12 g carbohydrates



Spicy Black Bean Hummus

Ingredients:

12 oz black beans soaked overnight and boiled (or use a can)
1 large garlic clove
Handful chopped fresh cilantro
1/2 habanero or 1 jalapeno (optional)
3 tbsp tahini paste (purchase at an ethnic store for the best price!)
1 tbsp olive oil
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder

Directions:

Either boil black beans and let cool (or be lazy like me and use a can). In a food process, blend black beans with garlic, cumin, salt, paprika, chili powder, jalapeno and lemon juice. Slowly pour in tahini and olive oil and add chopped cilantro last. The ideal consistency is thick and creamy. Add tablespoons of water until it gets to a creamy consistency. Spoon onto a plate or bowl and drizzle a few drops of olive oil and dashes of paprika. This is especially good on homemade tortilla chips or an assortment of colorful pepper slices. Ole!

Nutrition data:

239 calories
11 g protein
10 g fat
28 g carbohydrates


Homemade Whole Wheat Pita Chips

Making pita chips at home is super easy, and cheap! At your grocery store, an 8 oz bag of chips will run around $4. I buy bags of pita at a local middle eastern market for $1.69/lb. This means I save >75%, and can add whatever seasonings I like. WIN!

Ingredients:

1 Pack of pita (generally 8-10 loaves).
Olive oil (to drizzle)
Salt


Preheat the oven to 350. Cut pita into half and then into triangles. Arrange in a single layer on two cookie sheets. Drizzle with olive oil, sea salt and rub the pitas with your fingers to coat. You can add other seasonings like sumac , cheese or whatever you'd like. Bake for about 8-10 minutes, rotating the pan and flipping pieces halfway through. So versatile and not deep fried like a lot of pita chips at the store. :)