<![CDATA[Cooking With Dianne Morin - Recipes]]>Sat, 22 Aug 2026 08:56:31 -0400Weebly<![CDATA[Dal and Bhat – Creamy Coconut Dal with Spinach & Cauliflower]]>Mon, 17 Aug 2026 14:34:09 GMThttps://www.cookingwithdiannemorin.com/recipes/august-17th-2026Dal and Bhat is more than just a comforting combination of lentils or split peas and rice, it’s a meal filled with wonderful memories for me. I grew up eating this protein-packed dish as a child, and it became one of my favorite meals to cook for my own children as they were growing up. Now that my children are adults, I love seeing them continue the tradition by making Dal and Bhat in their own homes. And, of course, when I visit them or they come home to visit me, this is still one of those favorite dishes they ask me to make. I love that a simple meal I enjoyed as a child has become part of our family’s food story across generations.For this

Cooking with Dianne Morin version, I’m building on my original Yellow Pea Dal by adding creamy coconut milk, tender cauliflower, and fresh spinach. The coconut milk gives the dal a wonderfully rich and creamy texture, while the cauliflower and spinach are an easy way to add more vegetables to the meal. Serve it alongside warm basmati or jasmine rice for a wholesome, satisfying meal filled with flavor and, in my family, plenty of memories.

Ingredients
For the Dal
2 cups yellow split peas, washed and drained
​4½ cups water
3/4 cup unsweetened coconut milk
2 teaspoons ground turmeric or curry powder
2–3 teaspoons salt, or to taste
2 cloves garlic, minced
2 cups cauliflower, cut into small florets
Additional water, as needed
1 tablespoon fresh cilantro leaves, chopped

For the Tadka
2 tablespoons avocado oil or other neutral cooking oil
​1 teaspoon cumin seeds
2 teaspoons ground coriander
½ teaspoon turmeric powder
1 small onion, thinly sliced
4 cloves garlic, chopped
1 scallion, chopped (optional)
1-inch piece fresh ginger, chopped or grated
1 tomato, chopped, optional
⅛–¼ teaspoon Kashmiri chili powder or red pepper flakes, optional
½ teaspoon asafoetida (hing)
2–3 cups fresh spinach

For the Bhat (Rice)
2 cups basmati or jasmine rice
Water according to package directions
Pinch of salt, optional

Directions
1. Cook the split peas - Add the washed split peas, 4½ cups water, garlic, turmeric or curry powder, and salt to a large pot. Bring to a boil, then reduce the heat and simmer gently.

2. Add the coconut milk - After about 30 minutes, stir in the coconut milk. Continue cooking over low to medium-low heat, stirring occasionally so the dal doesn't stick to the bottom of the pot.

3. Add the cauliflower - When the split peas are beginning to soften, add the cauliflower florets. Continue simmering until both the cauliflower and split peas are tender. Add a little additional water if the dal becomes thicker than you prefer.

4. Prepare the Tadka - Heat the oil in a small skillet over medium heat. Add the cumin seeds and cook briefly until fragrant. Add the onion and cook until it begins to soften and lightly brown. Add the ginger, garlic, scallion, and tomato. Cook until the tomato becomes soft and the mixture is fragrant. Add a pinch of salt, followed by the Kashmiri chili powder, coriander powder, turmeric powder, and asafoetida. Cook for another 30 seconds to 1 minute, stirring constantly to prevent the spices from burning.

5. Add the spinach - Stir the fresh spinach into the dal and cook just until wilted. Taste and adjust the salt and seasonings as needed.

6. Finish the dal - Carefully pour the hot tadka into the cooked dal and stir to combine. Cover the pot and allow it to sit for a few minutes so all those wonderful aromas and flavors can come together. Finish with fresh chopped cilantro.

7. Make the Bhat - Prepare the basmati or jasmine rice according to the package directions.

8. Serve - Spoon the creamy coconut dal over warm rice and serve immediately. 

Dianne's Kitchen Tips

Make it your own: Add zucchini, peas, carrots, or other vegetables you have available.

Adjust the coconut flavor: If you prefer a stronger coconut flavor and creamier dal, increase the coconut milk from ½ cup to 2 cup or more, according to your taste.

Control the heat: Keep it mild or add Kashmiri chili powder, fresh chili, or a little hot pepper according to your preference.

Don't skip the rice: Bhat refers to cooked rice, making the combination of dal and rice a wonderfully simple and comforting meal.

Leftovers: Dal will usually thicken as it sits. When reheating, stir in a little water until it reaches your preferred consistency.

About This Recipe
One of the things I enjoy most about cooking is showing how traditional dishes can inspire us to experiment in our own kitchens. My original Yellow Pea Dal is a simple split-pea dish finished with aromatic cumin, onion, garlic, scallion, and tomato. This variation builds on that foundation with coconut milk, spinach, and cauliflower, creating a creamy, vegetable-filled dal that's perfect for anyone looking to explore global flavors while preparing wholesome meals at home.
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]]><![CDATA[Thịt Kho (Vietnamese Braised Pork and Eggs)]]>Sat, 25 Jul 2026 19:34:22 GMThttps://www.cookingwithdiannemorin.com/recipes/thit-kho-vietnamese-braised-pork-and-eggsA Traditional Vietnamese Comfort Food Shared with Love.  One of my favorite parts of traveling and spending time with family is learning recipes passed down through generations. Last Christmas, during a visit to my son Marcus and his girlfriend Van's home in Washington, I was introduced to one of Vietnam's most beloved comfort foods--Thịt Kho (Vietnamese Braised Pork and Eggs).

As someone who loves exploring cuisines from around the world, I was immediately drawn to the incredible aroma filling their home. The tender braised pork, rich caramel sauce, and perfectly seasoned eggs created a meal that was both simple and unforgettable. After my first bite, I understood why this dish has been a treasured family recipe in many Vietnamese households for generations.
Van generously shared a traditional recipe with me, and I'm excited to share it with you. Recipes like this remind me that food has a beautiful way of bringing people together, no matter where we come from. I hope this dish inspires you to gather around your own table and create lasting memories with the people you love.

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients
For the Pork
  • 2½ pounds pork belly or pork shoulder, cut into 1½-inch cubes
  • 6 large eggs
  • 2 cups coconut water (traditional) or 1 can CoCo Rico Coconut Soda for a slightly sweeter variation
  • ¼ cup fish sauce, divided
  • 1 tablespoon regular soy sauce
  • 1 tablespoon dark soy sauce
  • 1 fresh chili pepper, sliced (optional)
  • 3 tablespoons cane sugar
  • 6 cloves garlic, minced, divided
  • 2 shallots or 1 small onion, finely diced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt (optional)
Garnish
  • Sliced green onions
  • Fresh cilantro (optional)

Instructions
Step 1 – Prepare the Eggs
  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring to a boil.
  3. Reduce the heat and simmer for 10 minutes.
  4. Transfer the eggs to an ice bath.
  5. Peel and set aside.

Step 2 – Prepare the Pork
Bring a pot of lightly salted water to a boil.
Add the pork and boil for 5 minutes to remove impurities.
Drain, rinse with cold water, and pat dry.
Season the pork with:
  • 2 tablespoons fish sauce
  • 1 tablespoon minced garlic 
  • Black pepper
  • Salt (if using)
  • Sliced chili pepper (optional)
Mix well and marinate for 30 minutes.

Step 3 – Make the Caramel
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the cane sugar and allow it to melt without stirring.
Watch carefully as the sugar changes from golden to a deep amber color.
Immediately add the marinated pork and stir to coat every piece in the caramel.
Be careful—the caramel will be extremely hot.

Step 4 – Brown the Pork
Cook the pork for 5–7 minutes, stirring occasionally.
Add:
  • Remaining minced garlic
  • Shallots or onion
Cook for another 2 minutes, until fragrant.

Step 5 – Build the Braising Liquid
Stir in:
  • Remaining fish sauce
  • Regular soy sauce
  • Dark soy sauce
  • Coconut water (or CoCo Rico)
Bring everything to a gentle boil.
Reduce the heat to low.
Cover and simmer for 60 minutes, stirring occasionally.

Step 6 – Add the Eggs
Add the peeled eggs to the pot.
Continue simmering uncovered for another 20–30 minutes, allowing the eggs to absorb the flavorful braising sauce.
The dish is ready when:
  • The pork is fork-tender.
  • The eggs have turned a beautiful golden brown.
  • The sauce has reduced into a rich, glossy glaze.
Taste and adjust the seasoning if needed.

Serving Suggestions
Serve over:
  • Steamed jasmine rice
  • Brown rice
  • Cauliflower rice for a lower-carb option
Pair with:
  • Fresh cucumber slices
  • Pickled mustard greens
  • Steamed bok choy
  • Chinese broccoli (gai lan)

Dianne's Kitchen Tips
Pork Belly or Pork Shoulder?
Pork belly creates the richest, most traditional version of this dish, while pork shoulder is a leaner option that still becomes wonderfully tender after braising.
Don't Rush the Braise. The magic happens during the slow simmer. Low-and-slow cooking develops the deep caramelized flavor that makes Thịt Kho so comforting.
Don't Skip the Eggs: The eggs slowly absorb the rich braising sauce and become one of the most flavorful parts of the meal.
Coconut Water Matters: Traditional Vietnamese recipes use coconut water—not coconut milk. Coconut water adds a delicate sweetness without making the sauce creamy.
Make It Ahead: Like many braised dishes, Thịt Kho tastes even better the next day after the flavors have had time to meld together.

Storage: 
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. For the best texture, freeze the pork separately from the eggs if possible.
To Reheat: Warm gently over low heat, adding a splash of water if the sauce has thickened too much.

Nutrition Highlights
  • High in protein to support muscle health
  • Rich in iron and B vitamins
  • Naturally gluten-free when prepared with gluten-free soy sauce
  • Coconut water provides natural electrolytes and subtle sweetness

Cooking with Dianne Morin. One of the things I love most about cooking is discovering the stories behind the recipes. Every culture has dishes that bring families together, and Thịt Kho is one of those treasured meals. During my visit with Marcus and Van, I experienced firsthand the warmth and hospitality that surrounded this dish, and I'm grateful. 

At Cooking with Dianne Morin, my goal is to help busy home cooks prepare wholesome, delicious meals inspired by Jamaica, India, the Caribbean, and cuisines from around the world. I hope this recipe encourages you to explore new flavors, embrace different culinary traditions, and create meaningful memories around your own table.
Happy Cooking!
Dianne Morin
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]]><![CDATA[Mediterranean Chicken and Yellow Rice with Creamy White Sauce]]>Mon, 22 Jun 2026 16:37:45 GMThttps://www.cookingwithdiannemorin.com/recipes/mediterranean-chicken-and-yellow-rice-with-creamy-white-sauce
Bring the flavors of the Mediterranean to your kitchen with this delicious and satisfying Mediterranean Chicken and Rice Bowl. Tender marinated chicken is served over fragrant yellow rice and topped with a creamy garlic white sauce. Complete the meal with fresh cucumbers, tomatoes, and red onions for a colorful and balanced dish.
This recipe is perfect for meal prep, family dinners, or anyone looking for a protein-packed meal bursting with flavor.

Mediterranean Chicken
Ingredients
  • 8 to 10 boneless, skinless chicken thighs
  • 1½ tablespoons olive oil
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 3 tablespoons plain Greek yogurt
  • Juice of 1 lemon
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
Directions
  1. In a large bowl, combine the olive oil, salt, pepper, oregano, Greek yogurt, lemon juice, garlic, coriander, cumin, turmeric, chili powder, and smoked paprika.
  2. Add the chicken thighs and mix well to coat evenly.
  3. Cover and marinate for at least 20 minutes, or overnight for maximum flavor.
  4. Preheat your oven's broiler.
  5. Arrange the chicken on a baking sheet lined with parchment paper or foil.
  6. Broil for 6–8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Alternatively, cook in an air fryer at 380°F for 16–20 minutes, flipping halfway through, until fully cooked.
  8. Allow the chicken to rest for 5 minutes before slicing.

Yellow Rice
Ingredients
  • 1½ cups basmati or jasmine rice
  • 2¼ cups chicken bone broth
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • pinch of  black pepper
  • 1 bay leaf
Directions
  1. Rinse the rice under cold water until the water runs clear.
  2. Add the rice, chicken bone broth, cumin, turmeric, salt, and bay leaf to a rice cooker.
  3. Cook according to the manufacturer's instructions.
  4. Once cooked, remove the bay leaf and fluff the rice with a fork before serving.

Creamy White Sauce
Ingredients
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon honey
  • 2 tablespoons water
Directions
  1. Add the Greek yogurt to a small mixing bowl.
  2. Stir in the mayonnaise until smooth.
  3. Add the crushed garlic, lemon juice, vinegar, salt, pepper, and honey.
  4. Add the water and whisk until creamy and well combined.
  5. If the sauce is too thick, add additional water, one teaspoon at a time, until your desired consistency is reached.
  6. Refrigerate until ready to serve.

To Serve
Divide the yellow rice among serving bowls. Top with sliced Mediterranean chicken and garnish with:
  • Sliced cucumbers
  • Diced tomatoes
  • Thinly sliced red onions
Finish with a generous drizzle of the creamy white sauce.

Meal Prep Tip
​This recipe is excellent for meal prep. Store the chicken, rice, vegetables, and sauce separately in airtight containers, then assemble them throughout the week for quick lunches and dinners.
Protein Variations. Don't have chicken thighs? Try these delicious alternatives:
  • Chicken breast, cut into cubes
  • Pork loin, cubed
  • Turkey breast
  • Shrimp
  • Firm tofu for a vegetarian option
Simply use the same marinade and adjust cooking times as needed.
Dianne's Kitchen Tip: The secret to restaurant-style Mediterranean chicken is letting the marinade do its magic. If possible, marinate overnight for a deeper flavor and more tender chicken. Pairing the seasoned chicken with fresh vegetables and creamy garlic sauce creates the perfect balance of flavor, texture, and nutrition.
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]]><![CDATA[Chicken Pho]]>Sun, 24 May 2026 19:25:36 GMThttps://www.cookingwithdiannemorin.com/recipes/chicken-phoPho is one of Vietnam's most beloved dishes, a beautifully aromatic, clear broth simmered with warm spices and topped with fresh herbs, noodles, and tender chicken. The secret is in two simple techniques: charring the onion and ginger for smoky depth, and toasting the whole spices until they bloom. Using a rotisserie chicken makes this surprisingly easy to achieve at home. 
​
IFOR THE BROTH 
1 rotisserie chicken — meat removed and set aside, carcass and bones reserved 
10 cups of water 
1 large onion, halved 
1 large piece of fresh ginger (4 inches), sliced lengthwise
2 cinnamon sticks
3 star anise 
1 tsp coriander seeds
4 whole cloves
1 tsp black peppercorns
2 tbsp fish sauce
1 tbsp sugar or rock sugar
Salt to taste 
​1 tbsp organic roasted chicken base (optional)


Directions:
1 CHAR THE ONION & GINGER 
Place the onion and ginger, cut-side down, in a dry skillet over medium-high heat, or hold directly over a gas flame, until deeply charred, about 5 minutes. This is the step that gives pho its signature smoky, caramelized depth. 

 2. TOAST THE SPICES 
In a dry pan over medium heat, toast cinnamon sticks, star anise, coriander seeds, cloves, and peppercorns for 2–3 minutes, shaking the pan, until deeply fragrant. Watch carefully, fragrant is perfect, burnt is not. 

3 MAKE THE BROTH 
In a large stockpot, combine the chicken carcass, water, charred onion and ginger, and toasted spices. Bring to a gentle boil, then season with fish sauce, sugar, and salt. Taste as you go. The broth should be slightly bold; the noodles and toppings will balance the flavor. Reduce to a low simmer and cook uncovered for ½ –1 hours. Skim foam occasionally for a clear, beautiful broth. The longer it simmers, the more flavor it will have. 

4 SEASON THE BROTH 
Strain the broth through a fine-mesh strainer and discard the solids. Return broth to the pot. 

5 PREPARE THE NOODLES 
Soak or cook rice noodles according to package directions. Rinse with warm water to prevent sticking. Divide into serving bowls. 

FOR SERVING 
8 oz dried rice noodles (banh pho) 
Shredded rotisserie chicken meat 
Bean sprouts
Fresh cilantro
Thai basil 
Thin-sliced white onion
Sliced green onions 
Lime wedges
Jalapeño or Thai chili slices 
Hoisin sauce
Sriracha 

6 BUILD THE BOWLS 
Top noodles with shredded chicken. Ladle the hot broth generously over everything. Arrange bean sprouts, fresh herbs, sliced onion, green onion, lime, and chili. Serve immediately with hoisin and sriracha on the side for guests to customize. 

DIANNE'S TIPS 
​• Save and freeze leftover broth; it is liquid gold for quick meals.
• Add mushrooms, Bok Choy, or spinach for extra vegetables.
• Simmer the broth longer for an even deeper, richer flavor.
• Want a lighter bowl? Use more broth and vegetables with fewer noodles. 
• Make the broth a day ahead; it tastes even better the next day.

SUGGESTED GARNISH 
My favorite combination: 
Thai basil · Fresh lime · Bean sprouts 
Thin jalapeño slices · Small drizzle of sriracha 
Set up a garnish bar and let guests build their own bowl. 
That is the joy of pho; it belongs to whoever is eating it.

💡 Extra Tip: Turn Your Leftover Pho Into “Dry Pho” the Next Day
If you have leftover pho noodles, chicken, and broth, you can transform them into a completely different meal the next day — Dry Pho Style.
Warm the noodles and place them into a serving bowl. Top with shredded chicken and fresh garnishes like Thai basil, mint, bean sprouts, jalapeños, or chili peppers. Drizzle generously with my homemade chili garlic dressing and toss lightly to coat.
Serve with a small bowl of the warm pho broth on the side. You can sip the broth between bites or drizzle a little over the noodles for extra flavor.
🔥 Chili Garlic Dressing Recipe
Ingredients:
• 1/4 cup neutral oil (such as avocado oil)
• 4–5 garlic cloves, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons chili flakes
• 2 tablespoons garlic oil
Instructions:
  1. Heat the oil in a small pan over medium heat.
  2. Add the minced garlic and cook until lightly golden and fragrant. Remove from heat. This becomes your garlic oil.
  3. In a small bowl, combine oyster sauce, soy sauce, honey, chili flakes, and 2 tablespoons of the garlic oil.
  4. Mix well and drizzle over your noodles before serving.
This is one of my favorite ways to reinvent leftovers into something fresh, flavorful, and satisfying without feeling like you are eating the same meal twice.

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]]><![CDATA[Creamy Hemp Seed Milk with Dates]]>Mon, 18 May 2026 23:55:35 GMThttps://www.cookingwithdiannemorin.com/recipes/creamy-hemp-seed-milk-with-datesCreamy Hemp Seed Milk with Dates is naturally sweetened
• Dairy-free
• Plant-based
• Protein-rich

Ingredients
  • 5 organic dates, pitted
  • 1 cup water (for soaking dates)
  • 1/3 cup organic hemp seeds
  • 2 cups filtered water
Instructions
  1. Add the pitted dates to 1 cup of water and allow them to soak for 1 hour to soften.
  2. Add the soaked dates, along with the soaking water, to a blender.
  3. Add the hemp seeds and the additional 2 cups of water.
  4. Blend for 1–2 minutes, or until the mixture is smooth and creamy.
  5. Serve immediately or chill before serving.
Storage: Store leftover hemp seed milk in a sealed container in the refrigerator for up to 3–4 days. Shake well before serving, as natural separation may occur.

Protein Content: Approximately 11–12 grams of protein for the full recipe
(about 3–4 grams of protein per serving if divided into 3 servings)

Optional Add-Ins
  • A splash of vanilla extract
  • Cinnamon or nutmeg
  • A pinch of sea salt
  • Ice for a chilled smoothie-style drink

From my kitchen to yours,
Dianne

]]><![CDATA[April 25th, 2026]]>Sat, 25 Apr 2026 19:39:48 GMThttps://www.cookingwithdiannemorin.com/recipes/april-25th-2026Cajun Meatloaf served with Creamy Mashed Potatoes.
​
A bold Southern-inspired comfort-food classic I learned from my younger sister. This is a juicy meatloaf packed with Cajun spices, sautéed vegetables, and a little heat, served alongside creamy mashed potatoes. This one has a story behind it, and once you taste it, you'll understand why it's one of my new favorite meals to make. 

Servings 6

Ingredients
2 whole bay leaves
​1 tablespoon salt
½  teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
½  teaspoon white pepper
½  teaspoon ground cumin
½  teaspoons ground nutmeg
4 tablespoons butter
¾  cup onion, finely chopped
½  cup celery, finely chopped
½  cup green bell pepper, finely chopped
¼  cups green onions, finely chopped
2 garlic cloves, minced
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
½  cup evaporated milk
½  cup ketchup
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 cup fine dry breadcrumbs
1 small 6 oz can of organic tomato paste
 Steps
  1. Mix the seasoning: In a small bowl, combine salt, cayenne,  black pepper, white pepper, ground cumin, and ground nutmeg. Stir together and set aside. This is your Cajun spice blend. It's the heart of the whole dish.
  2. Sauté the vegetables: Melt butter in a 1-quart saucepan over medium heat. Add onion, finely chopped, chopped celery,  green bell pepper,  green onions, and garlic cloves, then pour in Tabasco sauce and Worcestershire sauce. Sprinkle in your seasoning mix and bay leaves. Sauté, stirring occasionally and scraping the bottom of the pan, until the mixture starts to stick, about 6 minutes.
  3. Add milk and ketchup: Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let the mixture cool completely to room temperature. Don't skip this step. Adding hot vegetables to raw meat can cause problems. Remove the bay leaves before mixing.
  4. Mix the meatloaf: Preheat your oven to 350°F. Place ground beef and ground pork in an ungreased 9x13-inch baking pan. Add 2 large, lightly beaten eggs, the cooled vegetable mixture, and dry breadcrumbs. Mix thoroughly by hand until everything is evenly combined.
  5. Shape the loaf: In the center of the pan, shape the mixture into a loaf about 1½ inches high, 6 inches wide, and 12 inches long. This shape helps it cook evenly all the way through.
  6. Bake at 350°F: Bake uncovered at 350°F for 25 minutes.
  7. Remove from the oven and increase the temperature to 400°F. Gently spread the tomato paste over the meatloaf, then return it to the oven.  
  8. Finish at 400°F: Continue baking for about 35 minutes more, until cooked through.
Rest and serve: Let the meatloaf rest for 5 minutes before slicing. Serve immediately alongside creamy mashed potatoes. Leftovers, if you have any, are incredible the next day.

Notes: Dianne's Tips:
  • Finely chopped is key. The vegetables should be finely chopped. This gives the meatloaf a silky, even texture.
  • Cool the veggie mixture completely before adding it to the raw meat. This is important!
  • Adjust the heat to your taste. New to Cajun flavors? Start with ½ tsp cayenne and work your way up. You can always add heat, but you can't take it away.
  • Lighter version: Swap the regular evaporated milk for 2% and use lean ground beef. It tastes just as good.
  • Serve with: Creamy mashed potatoes are the perfect partner. A simple Cajun sauce for beef takes it over the top.
Watch Dianne make this recipe on YouTube → https://www.youtube.com/watch?v=uPM_o1NHeEg
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]]><![CDATA[Dhalpurie (Roti Stuffed with Split Pea)]]>Wed, 22 Apr 2026 23:12:06 GMThttps://www.cookingwithdiannemorin.com/recipes/dhalpurie-roti-stuffed-with-split-peaIngredients  
For the Dough:
3 cups all-purpose flour
3 tsp baking powder
2 tsp salt
1 tbsp oil or butter
About 1 to 1¼ cups warm water

For the Dhal (Filling):
1 cup yellow split peas
3 cloves of garlic
1/4 cup chopped onion
1 tsp cumin (geera), roasted & ground
1/8 tsp curry powder or Turmeric 
½ tsp salt (or to taste)
1 tbsp oil
About 1 1/2 cups of water to cover the peas

For Cooking:
Oil or ghee (for brushing)

 Instructions
Step 1: Prepare the Dough
  1. In a large bowl, mix flour, baking powder, and salt.
  2. Gradually add warm water to form a soft dough, then add oil.
  3. Knead for until smooth.
  4. Cover and let rest for at least 20 to 30 minutes.

Step 2: Cook the Split Peas
  1. Rinse split peas, add to the pot with water, onion, garlic, salt, and curry.  Bring to a boil, then reduce the heat as the water cooks out, or until the peas are tender but not mushy (about 20–25 minutes).
  2. Drain well and allow to dry completely. Let it cool.

Step 3: Make the Filling
  1. Once the peas have cooled, grind them with garlic and onion into a fine, dry mixture (use a food processor or a hand mill).
  2. Add cumin, mix well.

Step 4: Assemble the Dhalpurie
  1. Divide the dough into 8 to 10 ball–sized portions.
  2. Flatten each piece with the palm of your hand, then add 2–3 tbsp of dhal filling to the center.
  3. Seal and reshape into a ball.
  4. Gently roll out into a thin circle (be careful not to tear).

Step 5: Cook the Dhalpurie
  1. Heat a tawa or flat skillet over medium heat.
  2. Place rolled dough onto the pan.
  3. Cook until bubbles form, flip, and brush lightly with oil.
  4. Cook both sides until lightly golden with brown spots.

Serving Suggestions
  • Serve hot with curry chicken, goat, shrimp, or channa (curried chickpeas)
  • Add cucumber chutney, mango achar, or pepper sauce for extra flavor

💡 Tips for Success
  • Make sure the dhal filling is dry and fine; this prevents tearing.
  • Resting the dough helps achieve a soft, pliable texture.
  • Roll gently to keep the filling evenly distributed. 
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]]><![CDATA[Japanese Rosu Katsu with Tonkatsu Sauce]]>Mon, 16 Mar 2026 02:36:19 GMThttps://www.cookingwithdiannemorin.com/recipes/japanese-rosu-katsu-with-tonkatsu-sauce
Japanese Rosu Katsu is a crispy, golden pork cutlet made from pork loin with a strip of fat that keeps the meat juicy and tender. It is coated in panko breadcrumbs and fried until perfectly crunchy, then served with a sweet-and-savory tonkatsu sauce and shredded cabbage.

Ingredients
For the Pork Katsu
  • 2 to 4  boneless pork loin chops (about ½–¾ inch thick)
  • Salt and pepper, to taste
  • ½ cup all-purpose flour
  • 1 large egg
  • 1 cup panko breadcrumbs
  • Vegetable or Avocado oil (for frying)

For the Tonkatsu Sauce
  • 3 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon sugar 
  • 1/2 teaspoon Mirin (optional), a sweet cooking rice wine

For Serving
  • Finely shredded green cabbage
  • Cooked Japanese short-grain rice
  • Lemon wedges (optional)
  • Toasted Sesame Seeds

Instructions
1. Prepare the Pork
  1. Rinse the pork chops in cold water with a tablespoon of vinegar; rinse well, then pat them dry with paper towels.
  2. Lightly score the fat edge in a few places to prevent curling while frying.
  3. Season both sides with salt and pepper.

2. Set Up the Breading Station.
Prepare three shallow bowls:
  • Bowl 1: Flour
  • Bowl 2: Egg whisked
  • Bowl 3: Panko breadcrumbs

Dredge the pork in flour, dip it in the egg mixture, then coat evenly with panko, pressing gently so the crumbs adhere well.

3. Fry the Katsu
  1. Heat about ½ inch of oil in a skillet over medium heat to about 350°F (175°C).
  2. Carefully place the breaded pork into the hot oil.
  3. Fry for 3–4 minutes per side, until golden brown and cooked through.
  4. Transfer to a wire rack or paper towel to drain.
  5. Optional: Place in the air fryer for 1-2 minutes at 350°F (175°C) before serving. 

4. Make the Tonkatsu Sauce.
In a small bowl, whisk together:
  • Ketchup
  • Worcestershire sauce
  • Oyster sauce
  • Sugar 
Mix until smooth.

5. Slice and Serve
  1. Let the pork rest for 2–3 minutes, then slice it into strips.
  2. Serve with shredded cabbage, steamed rice, and a drizzle (or side dish) of tonkatsu sauce.
  3. Add a squeeze of fresh lemon if desired.

Japanese Shredded Cabbage (Tonkatsu Style)Ingredients
  • ½ head green cabbage
  • Ice water
  • Lemon wedges (optional)

Steps
1. Choose the Right Cabbage: Select a fresh, firm green cabbage. Tighter heads usually shred more finely and evenly.
2. Quarter the Cabbage. Cut the cabbage in half through the core, then cut each half into quarters.
3. Remove the Core. Using a sharp knife, cut out the hard white core from each wedge.
4. Use a Very Sharp Knife. For the finest texture, use a very sharp chef’s knife or a mandoline slicer. Slice cabbage extremely thin to create a soft, fluffy texture.
5. Slice Extremely Thin. Place the cabbage wedge flat side down and slice into very thin ribbons, almost hair-like.
The thinner the cabbage, the lighter and more delicate it will feel when you eat it.
6. Ice Bath for Crispness: Place the shredded cabbage in a bowl of ice water for 5–10 minutes.
This step:
  • removes bitterness
  • curls the cabbage slightly
  • makes it extra crisp
7. Dry the Cabbage. Drain well and spin dry in a salad spinner or pat dry with a towel. Removing water keeps the cabbage crunchy and prevents soggy plating. 8. Fluff Before Serving: Lightly toss the cabbage with your hands to loosen the strands, making it look light and airy.
Plating Tip (Used in a Japanese Tonkatsu Restaurant): Pile the cabbage high, forming a small mound next to the sliced Rosu Katsu.

Serve with:
  • Tonkatsu sauce
  • Lemon wedge
  • Sesame dressing (optional)
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]]><![CDATA[Jamaican Pepper Pot Soup]]>Sun, 01 Feb 2026 20:07:43 GMThttps://www.cookingwithdiannemorin.com/recipes/jamaican-pepper-pot-soup
🌿 A Brief History of Jamaican Pepper Pot Soup

Pepper Pot Soup has deep roots in Jamaica’s earliest food traditions, beginning with the Taíno (Indigenous) peoples of the island. The Taíno cooked one-pot meals using local ground provisions like cassava (yuca), sweet potatoes, peppers, and herbs—slowly simmered to extract flavor and nourishment. These early “pepper pots” were practical, communal meals designed to stretch ingredients and sustain families.

When enslaved Africans were brought to Jamaica, they carried with them rich culinary knowledge—particularly techniques for seasoning, slow cooking, and using every part of the animal. African influences transformed the pepper pot into a heartier dish by incorporating tougher cuts of meat, salted meats, leafy greens like callaloo, and bold spices such as allspice and Scotch bonnet peppers.

Over time, Jamaican Pepper Pot Soup became a symbol of resilience, adaptation, and cultural blending—a dish born of necessity, preserved through tradition, and still enjoyed today as comfort food, especially on weekends, holidays, and rainy days.

🇯🇲 Jamaican Pepper Pot Soup

Ingredients

​Meats (use a mix for best flavor)
  • 1 lb corned beef, stew beef, or beef shank
  • ½ lb pig tail or salt beef (optional but traditional)
  • ½ lb tripe, pork belly, or cow foot (optional, very traditional)
  • Juice of 1 lime (for washing meat)
Vegetables & Ground Provisions
  • 6 oz callaloo, chopped (or spinach/kale)
  • 1 medium carrot, sliced
  • 1–2 celery stalks, diced
  • 1 small pumpkin or squash, cubed
  • 1 sweet potato, chopped
  • 1 small piece yuca (cassava), peeled and chopped
  • 1 medium onion, chopped
  • 2 scallions, chopped
  • 3 cloves garlic, crushed
Herbs, Spices & Seasonings
  • 3–4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp black pepper
  • 1 tsp allspice (pimento) berries (whole or lightly crushed – about 6 berries)
  • 1–2 Scotch bonnet peppers (whole, do not cut)
  • Salt to taste (adjust carefully if using salted meats)
Liquids
  • 8 cups water, beef stock, or vegetable stock
  • ½ cup coconut milk
Optional Add-Ins
  • Dumplings or spinners
  • Yellow yam, chocho (chayote), green banana, or additional potatoes

Instructions
1. Prep the Meat
  • Wash all meats with lime juice and water; rinse well.
  • If using salted meats, soak and rinse several times to remove excess salt.
2. Cook the Meats
  • Add meats to a large pot with water or stock.
  • Add onion, celery, thyme, allspice, bay leaf, and black pepper.
  • Bring to a boil, skim off any foam, then reduce to a simmer.
    • Pressure cooker option: Cook 9–10 minutes, then release pressure 
  • Continue simmering until meats begin to soften (45–60 minutes; longer for cow foot or tripe).
3. Build the Flavor
  • Add scallions, thyme, garlic, and the whole Scotch bonnet pepper.
  • Stir gently and allow flavors to develop.
4. Add Vegetables & Provisions
  • Add pumpkin, sweet potato, yuca, carrots, and callaloo.
  • Stir in coconut milk.
  • Simmer 20–30 minutes until vegetables are tender and soup thickens naturally.
5. Add Dumplings (Optional)
  • Drop dumplings into the pot during the last 15–20 minutes of cooking.
  • Taste and adjust salt, black pepper, and any other seasoning if needed.

Simple Dumplings / Spinners
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ cup water (as needed)
Mix flour and salt. Gradually add water to form a firm dough. Pinch off small pieces and roll between palms to create tapered spinners. Add directly to the soup.
6. Serve
  • Carefully remove Scotch bonnet pepper before serving (unless you like serious heat 🌶️).
  • Serve hot.

Serving Notes
  • Traditionally enjoyed on weekends, holidays, or rainy days
  • A true one-pot comfort meal
  • Even better the next day as flavors deepen


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]]><![CDATA[Curry Goat]]>Sun, 25 Jan 2026 20:17:16 GMThttps://www.cookingwithdiannemorin.com/recipes/curry-goatIngredients
2 pounds of goat, cut into small pieces
2 teaspoons sea salt
1/2 teaspoon black pepper
2 tablespoons Curry powder
1/2 teaspoon cumin seed – optional
2 teaspoons ginger, grated or chopped fine (optional)
4 garlic cloves, minced
1 small yellow onion, chopped
2 scallions
1 medium potato, peeled and diced into 1-inch and 2-inch pieces 
1 habanero or chili pepper (optional)
3-4 stems of cilantro leaves 
2-3 cup water 
1 tablespoon oil 
½ lime or lemon

Instructions
  1. Prep the Goat:
    Place the goat meat in a large bowl with lime or lemon juice. Rub well, then rinse with cold water. Drain thoroughly. Season with sea salt and black pepper. Set aside.

    Build the Flavor Base:
  2. Heat oil in a large pot over medium heat. Add cumin seeds (if using) and toast until fragrant and lightly browned. Stir in curry powder and cook for about 30 seconds.

  3. Make the Curry Paste:
    In a blender, combine half the onion, 1 scallion, cilantro leaves, ginger, garlic, and half the pepper with ½ cup water. Blend until smooth. Pour the mixture into the pot and stir well. Cook for 2 minutes to release the flavors.

  4. Cook the Meat:
    Add the goat meat to the pot and stir for 1 minute to coat with the spices. Pour in enough water to cover the meat. Bring to a boil, then continue cooking over high heat for 10 minutes.

  5. Simmer:
    Reduce the heat to medium-low, cover, and simmer for 1 to 1 ½  hours. Stir occasionally and add more water if needed to prevent sticking.
  6. Finish the Dish:
    Once the meat is tender, add the remaining onion, scallion, and diced potato. Continue cooking for 30 minutes, or until the potatoes are tender and the curry is rich and flavorful. Adjust seasoning to taste.

  7. Serve:
    Remove from heat and serve hot with roti or rice and peas.

Tips & Variations
  • Fresh Herb Boost: Blend a handful of cilantro leaves with a splash of water and add before cooking the goat. Finish with a sprinkle of fresh cilantro during the last 10 minutes of cooking.
  • Creamy Curry: Replace part of the cooking water with 1 cup coconut milk for a rich, velvety sauce.
  • Protein Add-In: Add ½ cup chickpeas along with the potatoes for extra texture and nutrition.
  • Jamaican-Style Twist: Add thyme, pimento seeds, and extra scallions with the goat. For sweetness and color, add carrots along with the potatoes.

Nutritional Spotlight: Why Goat Meat is a Healthy Choice
  • Lower in Fat: Goat is naturally leaner than beef or pork, with less saturated fat per serving.
  • High in Protein: A rich source of quality protein to support muscle health.
  • Nutrient-Rich: Packed with iron, potassium, and essential B vitamins.
  • Lower in Cholesterol: A heart-healthier red meat option.
  • Eating goat is not only delicious—it’s a wholesome choice for your table.
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