Archive for June, 2010

Bosnia and Sarajevo food

Sarajevo guide
Bosnia cuisine

I was going to make Sarma for my dish, but can’t get excited about buying so much meat and how to pickle the cabbage. I decided on this easy salad recipe called Sataraš. For complicated dishes go to (link is on my blogroll). Lots of good recipes and info there!

This area of Europe has much history of which is so complicated. History of WWI and the part Bosnia played. The following is what Wikipedia says about the cusine. As is the case in many countries, their food is influenced by the countries who ruled them. I remember a friend from Eretria told us they eat a lot of Italian food because of Italy ruling them. Seemed strange an African eating Italian food (more about that).

Bosnian cuisine uses many spices, in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried beans, fresh beans, plums, milk, paprika and cream called Pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. As a result of the Ottoman administration for almost 500 years, Bosnian food is closely related to Turkish, Greek, and other former Ottoman and Mediterranean cuisines. However, because of years of Austrian rule, there are many influences from Central Europe. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapi, burek, dolma, sarma, pilaf, goulash, ajvar and a whole range of Eastern sweets.

Well, I’ve decided not to keep up with Global Table (link on right), but I will have fun reading her blog. Found out today dear hubby has prostrate cancer, so that will be demanding enough dealing with that. from


The most important application of the law of cause and effect in your life is this: thoughts are causes, and conditions are effects. What this means is that your thought is creative. You create your world by the way you think. Nothing in your world has any meaning except for the meaning you give by how you think about it and talk about it. If you don’t care about something, it has no effect on your emotions and actions.

How to be Happy

Many thousands of people have been interviewed over the years to find out what they think about most of the time. Can you guess what the most successful and happy people think about all day long? The answer is simple. Happy healthy people think about what they want, and how to get it, most of the time. When you think and talk about what you want, and how to get it, you feel happier and in greater control of your life.

How to be Unhappy

What do unhappy people think and talk about most of the time? Unfortunately, they think and talk about things they don’t want. They think and talk about their problems and pains, and the people they don’t like. Sometimes, their whole lives revolve around their complaints and criticisms. And the more they think and talk about what they don’t want, the unhappier they become.

The Most Important Quality

Based on many psychological tests, the happiest people seem to have a special quality that enables them to live a better life than average. Can you guess what it is? It is the quality of optimism! The best news about optimism is that it is a learnable quality. You can learn to be a more positive, confident, and optimistic person by thinking the way optimists do-most of the time. Look for the Good

Optimists seem to have different ways of dealing with the world that set them apart from the average. First, as we mentioned, they keep their minds on what they want, and keep looking for ways to get it. They are clear about their goals and they are confident that they will accomplish them, sooner or later. Second, optimists look for the good in every problem or difficulty. When things go wrong, as they often do, they say, “That’s good!” and then set about finding something positive about the situation.

Seek the Valuable Lesson

The third quality of optimists is that they seek the valuable lesson in every setback or reversal. Rather than getting upset and blaming someone else for what has happened, they take control over their emotions by saying, “What can I learn from this experience?” Fully 95% of everything you do is determined by your habits, good or bad. When you repeatedly look for the good and seek the valuable lesson in every obstacle or disappointment, you very soon develop the habit of thinking like an optimist. As a result, you feel happier, healthier, and more in control of your world.

The Body-Mind Connection

More and more doctors are coming to the conclusion that 80% or more of all diseases and ailments are psychosomatic in origin. This means that “psycho,” the mind, makes “soma,” the body, sick. You do not get sick from what you are eating, but from what is eating you.

Action Exercise

Resolve from now on to see your glass of life half full rather than half empty. Give thanks for your many blessings in life rather than worrying or complaining about the things you do not have. Assume the best of intentions on the part of everyone around you.

Pinto Bean Salad

I bought a bunch of dry pinto peans and want to use them for salads this summer. This recipe looks great. I will most likely toast the pita bread in toaster instead of oven.


Toasted Pita and Pinto Bean Salad

2 each pita bread, whole wheat 6-inch, torn into bite-size piece
3 cloves garlic peepled
1/8 teaspoon salt
2 tablespoons lemon juice fresh
2 tablespoons cumin seeds toasted and ground
2 tablespoons olive oil, extra-virgin
1 x black pepper freshly ground to taste
2 cups pinto beans well drained, cooked
2/3 cup cucumber peeled and diced
1 cup italian plum (roma) tomatoes diced
1 cup romaine lettuce sliced
3/4 cup feta cheese crumbled
4 tablespoons parsley leaves freshly chopped
2 tablespoons mint leaves freshly chopped

Preheat oven to 400°F.

Lay pita pieces on a large baking sheet.
Bake until crisp and starting to brown, 5 minutes.
Let cool on the pan.
Mash garlic and salt to form a paste.
Transfer to a small bowl, add lemon juice, ground cumin and whisk to blend.
Add oil whisking continually.
Season with pepper.
Place beans, tomatoes and cucumber in a big serving bowl.
Add the toasted pita, lettuce, crumbled feta, parsley, mint leaves and the dressing; toss to mix.
Season with more pepper if desire.
Serve immediately.

The term pinto comes from the Spanish word piebald, meaning spotted; from Vulgar Latin *pinctus, which is a past participle of the Latin term pingere, meaning to paint. A related term is a pinto bean which is a mottled kidney bean, grown for food as well as for stock feed. (from

Bolivian Vegan Food

Friday June 18 – I’m am enjoying GlobalTable – exciting times – learning about all these countries – I love it. Glancing at this blog gave me a good idea – juice carrots. A comment on the blog said they could literally see better after drinking the freshly made carrot juice. I hope to find a juicy recipe to share on Wednesday – will give me plenty of time to learn about food in Bolivia.

Quinoa is widely eaten in Bolivia. It is high in protein and is gluten-free. I personally cook it and then cook some oatmeal in it with cinnamon and raisins for breakfast.

Here are some recipes using quinoa. It is not pronounced as it sounds. When I spoke of it to a friend a few years ago, I said, “qui-no-ah.” She said, “No, it sounds like “keen-wah.” On google I found this:

We too have made the perfectly reasonable mistake of asking for “kwuh-NO-uh” and “KWIN-wah”. But the correct pronunciation of this “pseudocereal” is “KEEN-wah”.

I am not a vegetarian or a vegan, but I don’t eat a whole lot of meat or dairy. I do love plain yogurt. I’ve been using the O2 diet for a guideline (see my earlier posts on this blog). I love counting ORAC points and making sure I am eating high-scoring foods that will irradicate those free radicals.

I don’t usually ramble so much on my blog entries, but the Global Table lady said to give more information, so I don’t mind doing so.

My recipe for Bolivia will probably be one with quinoa – until later.

Now, speaking of pronunciation, the word, “vegan,” is nothing like I thought. It is pronounced vee-gan, with a hard “g.” I thought it was vegan (like vegetarian but with a “n” instead of “tarian.”) That would make the most sense. Vee-gan sounds really strange, but oh well.

I believe I will make the following recipe. I try to include lots of beans because they are very very very high on the ORAC point system.

Bolivian Quinoa Salad

1 cup red kidney beans or black beans, cooked
1 cup quinoa
2 corn on the cob, kernels removed
400 g pumpkin, cubed (or 1 cup)
1 large red capsicum, diced
1 large tomato, diced
1 red onion, diced
1 bunch coriander, chopped
2 teaspoons olive oil
1 teaspoon ground cumin
sea salt
black pepper
1 lemon,

1. Take a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
2. Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
3. Meanwhile, heat the oil in a fry pan, and combine the cumin, Onion and capsicum and fry until fragrant.
4. Add the Onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
5. Stir to combine, and serve.

Here’s my recipe to take to the grocery store. I have most the ingredients. Capsicum is simply sweet pepper, which I already have frozen in the ‘fridge. I have canned pumpkin, which I may use instead, but I’ll look for a real pumpkin, or maybe substitute squash. I will also need to buy a red onion and a tomato. I have tomato plants growing, but none ready yet. I will also need to buy a bunch of coriander, which is the same as cilantro.

I learned so much while home schooling our 2 children. Bolivia was always an interesting country, especially La Paz (the peace), being the highest capital city in the world. See this blog. and History of La Paz

I usually only use my own photos, but I got this from the web and used picnik on it.

Grocery store trip this first day of summer. First I stopped and got my hair trimmed, but not worthy of a picture.

Okay, it’s finished and it’s yummy! The recipe didn’t mention what to do with the cilantro and tomato, so I added it raw before serving.
This was sure fun. I wonder what the next country is. I checked on GlobalTable and it is Bosnia and Herzegovina (Sarajevo)

Bhutan – Kewa Datshi

I found a delightful blog of a young mother cooking meals from each country and inviting others to do the same and share (not the food – ha – but the recipe and pictures) – GlobalTable – She started this in February and is now to the “B” countries, so perhaps I can catch up somehow, maybe do 2 or 3 countries a week. I plan to only do one recipe, not a whole menu like she does.

My recipe for the week from Bhutan: (here)

Kewa Datshi (Potatoes ‘n’ Cheese)

4 potatoes
1/3 c. cheese (Swiss, Farmer, or any white cheese)
1/4 c. chopped red onions (I only have white today, so will substitute)
1 Tbsp. oil
1 tsp. salt
1/2 tsp. chili

Cut potatoes into small pieces. Put in saucepan with oil and salt. Add 1-1/2 cups water and cook. When almost cooked, cut cheese into small pieces and add. Add chopped onions to taste and chili powder.

This is a simple dish. Most Bhutanese dishes have hot peppers but we can’t handle them so this recipe has none of those.

I really liked this and my daughter ate it too : )