A routine helps keep planning and shopping on track so there’s less stress at dinnertime. But keeping to a routine doesn’t mean meals have to be boring. Go global to shake things up!
You don’t need a pantry full of exotic ingredients to add an ethnic taste to dishes. Often, it’s just a matter of putting together common ingredients to create uncommon flavor.
The delicious duo of grapes and sausage is a perfect pairing, with the grapes’ sweet tartness balancing the sausage’s spiciness. This hearty, comforting dish is sure to become a favorite in your family, and it’s a welcome change from the usual marinara sauce topping on pasta.
For another international vibe at mealtime, try arepas. A Venezuelan specialty, arepas were traditionally eaten as bread. The dough, made from a mix of white cornmeal, water and salt, is pressed into a patty shape, then baked, fried or grilled. Today, an “arepa” actually refers to the signature Venezuelan sandwich that uses the corn bread as a base, that’s then split open and filled with different ingredients.
Arepas are satisfying, simple to make, and fun to eat. Best of all, they inspire creativity – arepas can be stuffed with any type of filling. Add even more global flair to arepas’ South American roots by incorporating a bit of Greek flavor with shredded chicken, smoked paprika, feta cheese and crunchy grapes. It’s a deliciously global combo.
Chicken and grape arepas
Ingredients:
2 cups arepa flour (pre-cooked masa, also called masarepa, which can be found online and in Latin specialty grocers, as well as some supermarkets)
1/2 teaspoon salt
3 tablespoons safflower or grapeseed oil (divided)
1 cup shredded cooked chicken
1/2 teaspoon smoked paprika
2 scallions, thinly sliced
Salt and pepper
1 cup sliced red and green California grapes
1/2 cup crumbled feta
Directions:
Preheat an oven to 250F. In a large bowl, combine the arepa flour and salt. Stir in 2 1/2 cups warm water and stir until smooth. Let stand five minutes. Knead the dough lightly and divide into eight pieces. Roll into a ball and then flatten to 1/2-inch thickness.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the arepas, cover and cook until golden (about six to eight minutes.) Turn and cook uncovered, another six to eight minutes, adding more oil if needed. Transfer to a sheet pan and put in oven to keep warm. Repeat with the remaining arepas.
Once the arepas are cooked, heat the remaining tablespoon of oil in the skillet over high heat. Add the chicken, paprika, scallions, salt and pepper to taste and cook until chicken is slightly crispy and browned, about 5 minutes. To serve, split the arepas and stuff with chicken, grapes and feta.
Makes four servings.
Nutrition information per serving: Calories 468; Protein 19 g; Carbohydrate 52 g; Total Fat 22 g (Saturated fat 5 g); 40% Calories from Fat; Cholesterol 53 mg; Sodium 680 mg; Fiber 4.5 g.
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