About the event
Friday, Nov. 12, 2021
Online
Friday, Nov. 12, 2021
Online
Welcome to our virtual Global Initiatives Week Kick-off Celebration! This year's event showcases performances, cooking demonstrations, multilingual children's story time, displays, booths and so much more. This event is family friendly, FREE, and for all ages. Please join us in learning about the world beyond our borders by thinking globally and acting locally. Come in, take a look around our virtual event and explore some of the interesting global themes La Crosse has to offer.
Then, during the week to follow, take a look at all the interesting things the La Crosse community is offering for us to celebrate our global initiatives. These events include walking tours, films, trivia, presentations and more.
by Rachelle Braun
Ingredients:
Instructions:
by Vanessa Mbuyi
Ingredients:
Directions:
by Devi Prasad
For the marinade:
For the sauce:
Instructions:
by Neil Chen
Ingredients:
Directions:
Tip: Top stick the crust and the egg together, put the crust right on egg when the egg is half cooked.
This dish reminds me home and my childhood, egg pancake has been one of my favorite breakfast since I was young, I remember during the summer break, breakfast and egg pancake is the motivation to wake me up. Furthermore, egg pancake is easy to make, and all the ingredients can be found in La Crosse, you don't have to be very good at cooking to make egg pancake. Also, some people say breakfast is the most important meal during a day, it keeps people energetic and helps people focus better in the morning, while we usually have lots of important stuff to do in the morning. So next time, instead of cereal, omelet, or bacon, try egg pancake, you might like it, more options for breakfast is always good.
by Edith Ben-Eboh
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Instructions:
This dish is one of the fastest dishes to make in Nigeria. And it brings back a feeling of Nostalgia because it was one of the first dishes I ever learnt to make. I hope you enjoy it. Bon appetite.
by Emily Curtis
Total Time: 2.5 hours
Servings: 20 balls
Original recipe: CookingTheGlobe
Ingredients:
Instructions:
by Justin Donkin
Pastry Ingredients:
Directions:
Beat the margarine and sugar well. Add the egg and beat well. Add salt, flour and baking powder. Divide the mixture into two baking pans. Press down firmly and poke holes into the pastry with a fork. Bake at 375° F for 15 minutes.
Filling Ingredients:
Directions:
Put milk into a pot, and add the butter . Place on low heat and allow the mixture to boil. Rear eggs into a separate bowl. Add sugar to the eggs along with flour, corn flour, and vanilla essence. Add this mixture to the pot and cook slowly until thick. Pour the filling into the pastry. Let it cool and sprinkle with cinnamon over the top.
Milk tart is a very common dish in South Africa. Any time there is a special occasion or a get together there is usually always a milk tart involved. It is very easy to make and is something that takes me back home with a single bite. It is very special to me and almost every South African. I hope you enjoy it as much as we do.
by Justin Donkin
Servings 4| Prep Time 60 min| Total time 1 Hr 20 Min
Ingredients:
Directions:
Sieve the flour and add all of the dry ingredients into a large bowl. Add the oil and then the water bit by bit until you get the consistency of a soft bread dough. The mixture should still be very sticky. Place the dough on a floured surface and gently kneed for 5-10 minutes. You may need to add more flour to prevent the dough from sticking to your fingers. Place the dough in a clean bowl and cover with a cloth. Set the dough aside in a warm spot until the dough has doubled in size. Divide the dough into portions and mold into balls. Deep fry a few vetkoek at a time until golden brown over medium/low heat.
Vetkoek is a prominent part of the Afrikaans culture. I have very fond memories of my dad making these along with a pot of curried mince. These are also something that I enjoyed while walking around the farmers market. You can fill them with pretty much anything that you would put in a regular bun. These are easily my favorite thing to eat from back home. Always reminds me of being home with my family whenever I make them.
by Dieudonne Nwaokomah
Ingredients:
Method:
Recipe substitutes and additions
Being able to prepare this meal means that I have a reminder of the sort of tastes that are not available here that is unique to my home and family. The cultural attachments to the various ingredients are invaluable.
It can be a challenge to find similar foods to what a foreign student is accustomed to, so, this dish can be a rare connection to family, a familiar way of life and the emotional connection that comes with those things.
This dish is my favourite because it is not difficult to make and can be recreated with alternative ingredients to match any preferences.
The dish does allow the Nigerian foreign student to have a taste of home.
There is not a lot of ingredients and processes that go into the preparation of this meal which makes it ideal for anyone to make anywhere.
by Kate Kang
Bulgogi (불고기) literally meaning “fire meat”, is a grilled dish of thin, marinated slices of beef on a barbecue. It is also often stir-fried on a pan in home cooking which I will show you today!
Ingredients:
Directions:
Bulgogi is probably my first dish that I cooked since I started studying in UWL. Despite I was living in the Reuter Hall at my first semester, I had no skill in cooking but being homesick changed me. I really missed the beautiful harmony the saltiness and sweetness bulgogi so when I found out there are sliced beef at Woodsman’s, I almost screamed in happiness in the store (fortunately, this did not happen and I was not kicked out of the store :)). The dish is relatively easy to cook compared to other Korean dishes (the proof is that I succeed in cooking bulgogi, so chances you will fail is very small)
by Haylee Meyer
Ingredients :
Dough:
Filling:
Oven: 450 F approx. 18-25 minutes
Serves: 15 empanadas
Directions:
First, prepare the pino de carne (meat). *Tip* To make the onions not have that harsh taste, boil water and put the diced onions in for about a minute. Strain out water. Next, put in some vegetable oil to fry the onion on medium heat. Try not to use olive oil as it will take the flavor away from the meat. Add oregano, cumin, paprika, and salt to onions. Cook for about 15 to 20 minutes until very tender. Then, add the ground beef to the onion mixture. Add about a half cup of water to help cook the meat. Beef and onions will cook for about 20 minutes on medium low. After mixture is cooked, set aside because it must be COLD in order to fill the empanadas.
Now, prepare the dough. In one bowl, put the flour, salt, wine, and hot water together, mixing it just slightly with hands. Then, pour the lard into the dough mixture. Fold and knead the dough with your hands until it is smooth. Let it rest for at least a half hour in a dry, warm area.
Finally, fill the empanadas. First, roll out the dough into a long log roll shape in order to cut the amount of dough for each empanada. Then, cut the dough for the desired amount. Next you will flatten the dough into a circle shape (to the best of your ability). Once the dough is flattened, use the egg and water mixture and brush that lightly onto the flattened dough. Fill the dough with the meat mixture. Do not put too much or it will break open when folding. After the meat is placed, place a quarter cut of the boiled egg in the empanada as well as one olive and one raisin. The raisin is optional.
Now, fold the empanada. Take one end of the dough and fold it to the other end closing the dough shut (kind of like folding it in half). This will create a half circle. Next, on the top layer of the dough, push the filling together while pushing down to secure the filling into place. After, you will make three folds. Start with the two on the sides vertically. Finally, you will make a fold on the top horizontally. Make sure folds are pushed down but not too tight that it is squished. Lastly, lightly brush the egg mixture on top of empanadas to create a golden-brown look when it is done cooking.
¡Dieciochera! This phrase was screamed for at least one week during fiestas patrias which is Chile’s independence week celebration. For one week, schools and businesses are closed to celebrate this holiday which entails many fondas such as festivals, parties, concerts, drinks and SO MUCH FOOD. One of the typical foods that one would see during this week is empanadas de pino. This was one of my favorite foods while I lived in Santiago, Chile for a semester. It is easy to make, but folding them is tedious work. However, THEY ARE SO DELICIOUS. There were empanadas on every corner in Santiago, but I remember my host mom was always going out of her way to get me the best empanada de pino especially ones that were freshly made. We would sit in the kitchen together and share our spicy mayo while sharing how our day went. The kitchen was always the time where connected with my host family and the Chilean culture. I got to listen to their stories and experiences here in Chile. I will always remember the many memories I have made there.
by Xiying Li
Angela Stanton
bywatch the video
3 c. cooked lamb (lamb is traditional, but you can substitute beef or other meats or even lentils)
1/4 c. broth
1 clove garlic, minced
1 onion chopped
1 t. rosemary
3 c. mashed potatoes
salt & pepper
Sauté onion and garlic in oil. Add meat, rosemary, salt, pepper and broth. Place into an oven-proof pan, top with mashed potatoes. Bake in moderate oven for 35-40 minutes.