I would like to share a press release for SUPER NATURAL FAMILY INTERNATIONAL COOKBOOK: A Healthy and Playful Global Recipe Collection By Nancy Mehagian and to ask you to check out our review here:
SUPER NATURAL FAMILY INTERNATIONAL COOKBOOK: A Healthy and Playful Global Recipe Collection By Nancy Mehagian
Huqua Press / November 2023 Hardcover / $19.99
Introducing Super Natural Family International Cookbook – A Culinary Journey for the Whole Family
In an era where diverse cuisines and family togetherness are cherished more than ever, chef and author Nancy Mehagian proudly presents her latest culinary masterpiece, Super Natural Family International Cookbook. This eagerly anticipated cookbook promises to take families on a mouthwatering global journey, fostering culinary exploration and family bonding moments at the table.
A lively collection of healthy and fun-to-prepare foods that introduces families to mindful eating with a colorful global flair, the book allows home cooks to explore the world without leaving the kitchen. Vibrantly and realistically illustrated, this collection features over 90 delicious, nutritious, playful, and sometimes exotic recipes from 40 countries including South Korea, South America, Scotland, Nigeria, Holland, and England. No passport required, just a taste for adventure.
Nancy Mehagian is well-known for her previous culinary works, which have garnered critical acclaim and a dedicated following of home cooks and food enthusiasts. With Super Natural Family International Cookbook, she continues her culinary odyssey, exploring the rich tapestry of international flavors while keeping family values at the core.
“Cooking and eating foods from countries we’ve never visited teaches us so much about other cultures,” Nancy explains. “We learn about their climates, customs, holidays, what they grow and how they eat. It’s a great way to understand how much we have in common and to honor how much we differ.”
Super Natural Family International Cookbook offers a delightful treasure trove of diverse recipes that cater to anyone’s culinary taste. Some of the recipes and countries in the book include:
- Apple Strudel – Austria
- Dan Dan Noodles – China
- Licky Sticky Pudding – England
- Baba Ghanouj – Lebanon
- Salmon with Dill Sauce – Norway
- Efo Riro – Nigeria
- Chicken with Aji Verde – Peru
- Rumbledethumps – Scotland
- Shogog Khatsa – Tibet
- Tex-Mex Casserole – United States
- Ga Pho – Vietnam
In addition to the diverse range of recipes, Nancy has woven personal anecdotes, culinary traditions, and insightful tips throughout the cookbook. Each recipe is crafted to ensure that home cooks of all skill levels can recreate the magic in their own kitchens. With her step-by-step instructions and insightful cooking tips, Nancy empowers families to create memorable, delicious meals and while embarking on a cultural journey, understanding the stories behind the dishes they prepare.
About the Author: Nancy Mehagian
NANCY MEHAGIAN has been involved with food and healing since 1969, when she opened the first vegetarian restaurant on the Mediterranean island of Ibiza. Since the late 1970s she has maintained an active massage therapy and Jin Shin Jyutsu practice in Los Angeles, lectured at health conventions, catered for celebrities and taught gourmet cooking classes, creating cuisine that is healthy, international and authentic. She is the author of the award-winning culinary memoir Siren’s Feast: An Edible Odyssey and the award-winning Supernatural Kids Cookbook. For more information visit her website
Try this fun, family-friendly recipe this fall that the entire family can put together.
Recipe reprinted with permission from Super Natural Family International Cookbook by Nancy Mehagian
Huqua Press/November 2023
KOSHARI
Serves 8
Koshari is the national dish of Egypt. It’s served in almost every Egyptian restaurant, every Egyptian home and on the street from vendors. Once you taste it, you will understand why. This recipe is a real family project because there will be something for everyone to do. (And lots of pots to clean up afterwards, but it’s worth it.)
1 cup long grain rice
2 cups vegetable or chicken broth
1 teaspoon butter
1/2 teaspoon salt
1 cup brown lentils
2 cups water
2 bay leaves
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cups small macaroni noodles (uncooked)
For the Tomato Sauce:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 28-ounce can tomato sauce
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 15-ounce can garbanzo beans, drained
For Crispy Onion Garnish:
2 large onions, thinly sliced in rings
2 tablespoons flour
1/4 cup grapeseed oil for frying
Put 2 cups of vegetable or chicken broth into a small saucepan and bring to a boil. Add the rice, butter and salt, cover with a lid, reduce the heat to simmer and cook for 20 minutes or until all the liquid is absorbed.
Next, rinse the lentils with cold water and place them in another small saucepan. Add the 2 cups water, the bay leaves, garlic powder, cumin, paprika, salt and black pepper and bring to a boil. Lower the heat to simmer, cover and cook for about 20 minutes, until all the liquid is absorbed and the lentils are tender. (When the lentils are fully cooked, make sure to remove the bay leaves.)
While the lentils are cooking, fill a quart pan with water, add 1 teaspoon of salt and bring to a rolling boil. Stir in the macaroni and cook for about 6-8 minutes. Drain and set aside.
For the tomato sauce, heat 2 tablespoons of olive oil in a large skillet and sauté the onions and garlic until wilted. Stir in the tomato sauce, then add the cumin, paprika, red wine vinegar, salt and pepper and simmer for about 10 minutes, stirring occasionally. Then set aside for the moment.
Finally, to make the crispy onions (my favorite part), place the sliced onion rings in a bowl. Add the flour and mix until the onions are coated. Heat the grapeseed oil in another skillet and fry the onions until they are dark brown, but not burned. You will have to watch them and keep moving the onions around in the skillet. Use a slotted spoon to remove them from the oil and drain them on a paper towel.
In a large mixing bowl, blend the rice, lentils, macaroni and garbanzo beans. Place the mixture into serving bowls, spoon the tomato sauce on top and add the crispy onions for garnish.
Hooray! You are finally ready to enjoy this amazing dish.
Thank you,
Glenda, Charlie and David Cates
