Ingredients:
2-3 pounds of oxtail pieces 1 medium onion, chopped 4 cloves garlic, minced 3-4 sprigs of fresh thyme or 1 teaspoon dried thyme 1 Scotch bonnet peppers (adjust for heat preference) (optional) 2-3 scallions, chopped 1 tablespoon Jerk seasoning 1 can (14 ounces) butter beans or butter beans, drained and rinsed. (optional) 3 - 4 cups of water - enough to cover the meat 1 1/2 teaspoons salt to taste 1/4 teaspoon black pepper to taste Optional: 1-2 tablespoons browning sauce for color or mushroom soy sauce Traditional spinner (small/long flour dumpling) optional 1-2 Carrots diced Instructions:
1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 cup water - as needed
NOTE:
This dish is known for its robust and savory flavor, making it a favorite in Jamaican cuisine. Enjoy!
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Making naan without yeast is simple and results in a soft, fluffy bread perfect for scooping up curries and sauces. Here's a straightforward recipe for yeast-free naan that you can easily make at home.
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup almond flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup water 1/2 cup plain yogurt (can use dairy or plant-based) 1-2 tablespoons oil (sunflower, avocado oil), plus more for cooking Optional: minced garlic, chopped cilantro, or other herbs for flavor Instructions:
The aromatic richness of curry. It's a simple yet flavorful dish that can be prepared quickly, making it a perfect choice for weeknights and special occasions.
Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons coconut oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 to 2 teaspoons fresh ginger, grated 1 tablespoon curry powder (adjust to taste) 1/2 cup coconut milk 3/4 cup water 1 medium potato, diced into small cubes 1 cup diced pumpkin or butternut squash 1 small red bell pepper, sliced 1 scallion, chopped 1/4 cup chopped tomatoes 1 hot pepper (optional) Salt and pepper to taste 1 tablespoon cilantro or culantro, chopped Cooked rice or naan for serving Instructions:
Visit our storefront and order our flavorful, authentic curry today! Ingredients:
For the Pastry: 2 1/2 cups all-purpose flour 1/2 tsp salt 1/2 cup (1 sticks) cold unsalted butter, cubed 1/2 cup lard, cold, cubed 6 tbsp ice-cold water For the Filling: 1 pound beef (chunk steak) or chicken, diced 1 onion, finely chopped 1 medium potatoes, peeled and diced 1 carrot, peeled and diced 1 small rutabaga, peeled and diced Salt and black pepper to taste 1-2 tablespoons of chopped fresh thyme unsalted butter (for filling) 1 egg, beaten (for egg wash) Instructions: Prepare the Pastry:
Prepare the Filling:
Assemble the Pasties:
Bake the Pasties:
Allow the pasties to cool for a few minutes before serving. They are delicious both warm and at room temperature. Enjoy your homemade Cornish pasties! Note: This classic pasty (pronounced "pass-tee") recipe, is a type of savory hand pie traditionally associated with Cornwall, England. This recipe makes approximately 4 pasties. Fun Fact - Rutabagas are a nutritious, low-calorie root vegetable with a slightly sweet and nutty flavor. They're packed with vitamin C, potassium, and dietary fiber. Swap them for potatoes to reduce calories in your dishes. Enjoy rutabagas roasted, mashed, or in soups for added flavor and health benefits. Ingredient
2 pounds of fresh clams (such as littleneck clams) 4 slices of bacon, chopped 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 cloves garlic, minced 2 -3 medium red potatoes, peeled and diced 2 cups chicken broth 1 bay leaf 1 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and black pepper to taste 2 cups heavy cream 2 tablespoons butter Chopped fresh parsley for garnish Directions:
Notes/Tips: Looking for convenient options to make your clam chowder? If fresh clams aren't your thing, consider using a 6.5 oz can of chopped clams in clam juice – it's a time-saver! To enhance the flavor, you can also pick up a bottle of all-natural clam juice. Just be sure both the juice and clams are free from added preservatives. My personal favorite for all-natural clam juice is Snow's! Give it a try and simplify your clam chowder recipe. Ingredients
1 pound fresh white Fish (like mahi mahi, sea bass, or flounder), cut into small cubed Lime juice - about 10 to 15 limes 1 medium onion - thinly sliced ¼ cup fresh cilantro leaves - chopped 2 to 3 chili peppers , finely chopped with seeds removed Kosher salt and freshly ground black pepper 1 clove garlic - minced 1 small piece ginger - grated (approximately ½ inches) - opitional Directions
Ingredients:
Filling: 18 medium cooked shrimp, deveined and shells removed 12 large rice paper sheets (approximately 22 cm in diameter) 3 ounces cooked rice vermicelli noodles 12 leaves of leafy green lettuce (Romaine or butter lettuce, stems removed) A bunch of fresh mint leaves Cilantro (optional) Matchstick-style carrots Peanut Sauce: 1 tablespoon butter 6 tablespoons chunky peanut butter 6 tablespoons Hoisin sauce 2 teaspoons sugar A pinch of salt 12 oz of hot water Peanut Sauce Directions:
Option 1: If using pre-cooked frozen shrimp, defrost them in cold water. Once defrosted, drain the water and cut the shrimp in half along the body. Option 2: If using fresh shrimp, devein them, leaving the shell on. Cook the shrimp in a pot of salted water for about 2 to 3 minutes or until they are no longer translucent. Drain under cold running water to stop the cooking process. Remove the shell and tail, and cut the shrimp in half along the body. Preparing the Rice Noodles: Option 1: Cook the rice noodles according to the package instructions. Drain and cool the noodles under cold running water to stop the cooking process. Option 2: Soak the uncooked noodles in hot water for about 5 to 8 minutes until soft, then drain the water. Once soft, use kitchen scissors to cut the noodles into shorter lengths. Assembly Directions:
Additional Ingredients: Experiment with these optional ingredients in your Spring Rolls:
Ingredients:
For the marinade: 1 pound beef (flank steak or sirloin), thinly sliced 2 tablespoons dark soy sauce 1 tablespoon cornstarch 1 teaspoon sesame oil 1 tablespoon Mirin (Sweet cooking wine) 1/8 teaspoon coarse black pepper ½ teaspoon garlic powder ⅛ teaspoon ginger powder ½ teaspoon salt For the stir-fry: 2 tablespoons oil (such as avocado or canola oil) 2 cloves garlic, minced 1 teaspoon ginger, minced 1 onion, sliced 1 bell pepper, thinly sliced 1 carrot, julienned or thinly sliced 1 cup broccoli florets 1 cup sliced mushrooms 1 cup fresh snap peas or green beans, trimmed 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon sesame oil 1/2 cup water 2 teaspoon of corn starch 1 teaspoon red pepper flakes for heat Salt and black pepper to taste 2 chopped green onions and roasted sesame seeds for garnish 3 cups cooked Jasmine rice Instructions Marinate the Beef: Combine the sliced beef in a bowl with soy sauce, cornstarch, salt, garlic, ginger powder, sesame oil, mirin, and black pepper. Mix well and let it marinate for at least 15-20 minutes. Prepare the Vegetables: While the beef is marinating, prepare the vegetables by washing, peeling, and slicing them. Stir-Fry: Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat the pan. Add the marinated beef and stir-fry for 2-3 minutes, or until it's browned and cooked through. Remove the beef from the pan and set it aside. Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Add minced garlic and ginger, and sauté for about 20-30 seconds until fragrant. Add onion, bell pepper, carrot, broccoli, and snap peas or green beans. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still vibrant in color. Combine: Return the cooked beef to the pan with the vegetables. Sauce: Combine oyster sauce, soy sauce, water, cornstarch and sesame oil. Drizzle over the beef and vegetables. If you like it spicy, add red pepper flakes. Final Toss: Toss everything together in the pan for another 2-4 minutes, ensuring the beef and vegetables are coated evenly with the sauce and the sauce starts to thicken. Serve: Remove from heat and serve the stir-fry over steamed Jasmine rice Garnish with chopped green onions and sesame seeds if desired. Remember, stir-frying is a quick cooking method, so have all your ingredients prepped and ready before you start cooking. Adjust the seasoning and ingredients according to your taste preferences. Enjoy your delicious homemade stir-fry beef and vegetables! 2 large tomatoes, cut into chunks or 1 pint cherry tomatoes
1 cucumber, sliced think and cut into half moon 1 small red onion, thinly sliced 1 green bell pepper, sliced 1/2 cup Kalamata (black) olives, pitted and cut in half 1/4 cup Green olives 6 to 8 oz. Feta cheese, crumbled 1 1/2 teaspoons Fresh oregano leaves (or dried oregano) 1/4 cup Extra virgin olive oil 2 tablespoon Red wine vinegar 1 to 2 teaspoons of freshly squeezed lemon juice Salt and freshly ground black pepper to taste Directions:
Optional additions or variations:
Ingredients: 1 1/2 to 2 lb. boneless chicken thighs or breasts, cut into bite-sized pieces 1 red onion, cut into chunks 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 zucchini, sliced (optional) 1/4 cup olive oil 1 tablespoon lemon juice 4 cloves garlic, minced 1 tablespoon dried oregano 1 teaspoon honey 2 teaspoon paprika ½ teaspoon cumin powder 2 teaspoon salt, to taste 1/8 teaspoon freshly ground black pepper Wooden skewers, soaked in water for 30 minutes Directions:
Greek kabobs also known as Souvlaki, are a popular Mediterranean dish that are perfect for summer grilling. They are a delicious and healthy summer dish that are packed with flavor and protein. Enjoy! Options: This recipe is also great with Lamb, Beef or just vegetables. |
Search for RecipesAuthorHi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature. Archives
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