Meals Around the World


As I mentioned in a post last week, when school starts (the count down is on...14 more days), O wants to have lunches from each of the countries we’ve visited. This week, rather than post a dinner menu, I’m including lunch ideas from 4 countries: Korea, China, Africa & India. The meals can easily be made for dinner (now or when school starts) and then packed up for lunch the next day.



Kimchi Fried Rice also known as Bokumbop – for a meat version add leftover pork or bacon and/or add additional veggies of your choice to make a one-dish meal.


Orange Slices

Tofu Char Sui

Gyoza Dumplings & Dipping Sauce

Tofu Char Sui


Firm Tofu

Olive Oil

2 T Agave

1/3 c Soy Sauce

2 t Ginger, Grated

1 T Sesame Oil

1 t Chinese Five-Spice Powder

2 T Water

Cut the tofu into 1 inch cubes. Heat olive oil in pan and stir fry tofu until golden.

Preheat Oven to 450 degrees.

Mix together agave, soy sauce, ginger, sesame oil, five-spice powder, and water. Arrange the tofu in a 9 x 13 inch baking dish and pour sauce over, stirring to coat. Spread the tofu out and bake for 20 minutes or until sauce is absorbed.


Black Eyed Peas & Potatoes

Fried Plantains

Dried Dates

Black-Eyed Peas & Potatoes


2 T Canola oil

2-3 Garlic Cloves, Minced

¼ c Onion, Minced

1 t Chili

1 t Tumeric

1 T Cumin

1 T Ground Coriander

2 c Water or Vegetable Broth

½ t Salt

2 c Dried Black-eyed Peas

3 Red Potatoes, Cubed

2 T Lime Juice

¼ c Cilantro, Chopped

In large sauce pan, heat oil and then add garlic, onion, and spices. Cook for 2-3 minutes. Add 2 cups water/broth, along with salt, and black-eyed peas. Cook for 20 minutes and then add potatoes. Cook for another 10-12 minutes or until most of the liquid is cooked down. Stir in lime juice and cilantro.


Chicken Vindaloo


Sliced Mango

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