Ingredients
1 to 1 1/2 pound of organic carrots 2 to 3 cups water if you are blending instead of juicing 1 cup condensed milk ⅛ teaspoon nutmeg 1 teaspoon vanilla extract Directions
0 Comments
Ingredients
¼ to ½ pound salted codfish 2 cups all-purpose flour 2 teaspoon sea salt ½ teaspoon black pepper ¼ teaspoon paprika (optional) 1 teaspoon thyme 1 hot pepper - scotch bonnet or habanero ½ teaspoon garlic powder or 2 garlic cloves 1 to 2 stalks of scallion 1 small onion 1 plum tomato ¼ cut diced zucchini 2 -3 okra - optional About 2 to 2 ¼ cup room temperature water Oil for frying Directions
Ingredients
¼ cup Cornmeal 1 ½ cups Water ½ cup half and half or milk ¼ teaspoon Cinnamon powder 1/8 teaspoon of nutmeg powder 1 cinnamon stick Sugar or condensed milk to sweeten Pinch of salt 1/2 cup water (optional for a thinner porridge ) Directions
Cooking Options You can use semolina instead of cornmeal You can add ½ teaspoon of vanilla You can use your favorite non-dairy milk You can use a cinnamon leaf instead of a cinnamon stick. Ingredients 1 pound of large shrimp with head and shell on 1 cup avocado oil for frying 2 to 3 scotch bonnet pepper, or habanero, or 8 chili pepper, minced 3 medium garlic cloves, minced 1 ½ teaspoon kosher salt for table salt use about 1 teaspoon Directions
Notes Additionally cooking options: Instead of oil you can use 1 1/2 cups water with 1 tablespoon vinegar and a few pimento seed. Marinate the shrimp with the salt, pepper and garlic for about 30 minutes before adding to the pot of boiling water with vinegar. Pepper Shrimp and Pasta Video can be found on my YouTube Page Ingredients
3 tablespoon olive oil 1 shallot, sliced and chopped thinly 4 cloves of garlic, minced 4 sprigs of thyme 1 bay leaf 1/2 green bell pepper, chopped 1 cup of thinly sliced leeks ½ teaspoon pepper flakes 1 tablespoon fresh parsley, plus extra for garnish ⅛ teaspoon cayenne pepper 1 can diced tomato, 14.5 oz (option blended ) ½ cup dry white wine ½ cup clam juice 1 tablespoon of vegetable bouillon paste (optional) ¼ cup water Salt and pepper to taste 1 Lemon ¼ pound calamari rings diced into ½-inch size ¾ - 1 pound of medium shrimp, peeled and deveined 1 pound of cod, cut into bite-sized pieces (haddock, Florida groper, and halibut works just as well) 1 ½ pounds (about 18) of littleneck clams, scrubbed (see note) 1 pound of fresh mussels, cleaned (see note) Crusty bread for serving Directions
Note:
Navajo Fry Bread
Ingredients 4 cups unbleached all-purpose flour 1 tablespoon baking powder 2 teaspoons salt Oil 3 cups warm water Oil for frying Directions
Bean topping Ingredients 1 ½ cups cooked pinto bean 6 ounces of water ½ small onion, chopped 1 clove minced garlic 1 teaspoon ground cumin 1 to 2 teaspoons salt 1 teaspoon paprika 1/2 teaspoon chili powder 1 small green chiles, chopped 1 tablespoon oil Directions
Bison topping Ingredients 1 ¼ pounds of Ground bison ½ small onion, chopped 2 cloves minced garlic 1 teaspoon ground cumin 2 teaspoon Salt ¼ teaspoon black pepper 2 teaspoons paprika 1 to 2 teaspoons chili powder 1/2 cup chopped tomatoes 1 to 2 tablespoons water Directions
INGREDIENTS
Ripe tomatoes Cucumber , cut into thick slices or chucks Red Onion, sliced thin Bell peppers Kalamata olives Greek Feta cheese Cold press Olive oil Dry Oregano Red wine vinegar or lemon juice DIRECTIONS 1. Arrange your tomatoes, cucumber, peppers, olive and cheese in your salad bowl. 2. Mix 3 part oil to 1 part red wine vinegar OR Lemon juice well with 1 teaspoon dried oregano. Drizzle over salad and enjoy! If you like you can just drizzle the oil and vinegar over the salad then sprinkle the oregano on top. When I was visiting Greece our salad was served with just olive oil. INGREDIENTS
1 pound of jumbo shrimp, peeled and deveined 1 teaspoon Kosher salt 1/8 teaspoon Black Pepper 4 tablespoon olive oil 1/4 teaspoon Red pepper 1 small onion, finely chopped 4 garlic cloves, minced 1 large can of dices or crush tomatoes (28 ounces) (you can also use freshly chopped tomatoes) 2 tablespoon tomato paste 1 teaspoon dried oregano Fresh parsley, chopped 1 teaspoon honey ¼ cup White wine or Ouzo ½ lemon, juiced 6 ounces feta cheese DIRECTIONS
On my recent trip to Greece, I came across this wonderful shrimp appetizer. It was served with crusty bread to mop up the mouthwatering sauce. Saganaki is named after the pan in which various small appetizer dishes are prepared, similar to a cast iron skillet. INGREDIENTS
2- 3 very ripe bananas- mashed 1/3 cup coconut oil – melted 2 eggs – beaten 1 teaspoon vanilla 1 ½ cups gluten-free flour (King Arthur) 1 teaspoon baking soda Pinch of sea salt 1/8 teaspoon nutmeg ¾ cup brown sugar ¼ cup raisin ¼ cup chopped walnuts DIRECTIONS
TIPs Pay attention to the banana bead because all oven varies in temperature Once bread cools store in an airtight container or cover complete so not to allow bread to dry out. INGREDIENTS 1 can Pigeon Peas 15.5 oz or (1 1/2 cup of cooked dry gungo peas (pigeon peas) ¼ cup coconut cream 2 scallions, chopped 1 -2 garlic clove, finely chopped 3 thyme sprigs 1 tablespoon coconut oil 1 Habanero pepper 3 cups long-grain white rice 3 cups water 2 teaspoon salt 1/8 teaspoon black pepper DIRECTIONS
A Rice cooker is the best pot to use to make this dish. |
AuthorHi 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
April 2023
Categories |