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

1. Add water, peas, coconut cream, garlic, scallion, salt, black pepper, thyme and coconut oil to a large sauce pan and bring to a boil, stirring frequently. 
2. Add rice and whole habanero pepper and return to a boil. Do not cut or break the pepper while it’s cooking in the pot unless you want the dish to be very spicy.  Water level should be about 2 inches above the rice. Stir once or twice during the cooking process and continue to cook on high for 2-3 minutes. 
3. Reduce heat to low, cover and let simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Lift your rice with a fork and discard the thyme stem before serving 

Tip
A Rice cooker is the best pot to use to make this dish. 

INGREDIENTS
 2- 3 pounds of chicken, cut into 8 pieces
1 lime, juiced
2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 tablespoon Curry powder
1/2 teaspoon cumin seed – optional
1 teaspoon 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
1 cup water 
2 tablespoon oil 
 
 
DIRECTIONS
1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt and black pepper. 
2. In a large pot, heat oil over medium heat. Add cumin seed and heat until brown. Add curry, stir for about 30 seconds, add half onion, 1scallion, ginger and garlic, and continue to cook for an additional two minutes. Add chicken and stir for a minute, then add potatoes and water. Stir well and bring to a boil and continue to cook on high heat for 10 minutes. Reduce heat and simmer on medium-low for 20 minutes. Add additional water if needed. Stir occasionally and taste and adjust your seasoning as needed. Add more water if required. during the last 10 minutes add the remaining onion, and scallion. 
5. Once the chicken is tender, remove it from heat and serve with Roti and or rice. 
 
Additional Options to expand on your curry dish 

1. Blend a hand full of cilantro leaves with a small amount of water and add to your curry before adding the chicken.  During the last 10 minutes of cooking add an addition sprinkle of fresh cilantro leaves. 
2. Add 1 cup of coconut milk to your curry instead of water. with 1/4 cup of water. 
3. Add 1/2 cup of chickpeas after you add the chicken and potatoes to the pot. 
4. Jamaican-style curry -  add thyme, scallion, and pimento seed after you add your chicken to the pot.  You can also add some carrots along with your potato.  

​INGREDIENTS
Cookie Cracker Pie Crust   or try my Pecan Pie crust recipe
1 ½ cups Biscoff cookie or graham cracker crumbs  
¼ cup packed brown sugar
6 tablespoons butter, melted
1/8 teaspoon cinnamon powder
 
Filling
3 packages (8 ounces each) cream cheese, softened (room temperature)
1 ½ cup packed brown sugar
4 large eggs, room temperature
1 can (15 ounces) solid-packed Pumpkin
¼ cup sour cream
2 tablespoon all-purpose flour
1 tablespoon pumpkin pie spice mix
¼ teaspoon salt
1 tablespoon vanilla extract
 
Topping
1 cup sour cream
1 teaspoon vanilla extract
3 tablespoon sugar
 
 
 
DIRECTIONS
Crust: Preheat Oven to 350°F.  

1. Stir together the graham cracker crumbs, melted butter, cinnamon and ¼ cup sugar in a medium bowl. Transfer the mixture into a 9-inch springform pan and use a large spoon to press the crumbs into the bottom of your pan and up the sides of the pan. Place into the oven and bake at 350°F for 5 minutes. Remove from the oven and cool.

Filling: Preheat Oven to 350°F.  

1. In a medium bowl, add pumpkin, eggs, sour cream, flour, pumpkin pie spice mix, salt, and vanilla extract. Mix well with a whisk until well combined.
2. In a large bowl, add cream cheese and brown sugar. Use an electric hand mix on medium speed and beat the ingredients together until light and fluffy for about 5 minutes. Use a rubber spatula and scrape down the sides and make sure you have no lumps.
3. Add your pumpkin mixture to the cheesecake filling and continue to mix on low speed until well combined, while scraping down the side of the bowl as needed.
4. Transfer filling into the pre-baked crust. Place baking pan on to a baking sheet. Bakes on the middle rack at 350°F for 1 hour or until the center is almost set.  Open oven slightly and allow cheesecake to cool in the oven for about 30-45 minutes before removing from the oven. Once cool, add sour cream topping and bake for 5 minutes.

Topping:  

1. In a small bowl, combine the sour cream, sugar, and vanilla. Spread over cool pumpkin cheesecake filling. Bake 5 minutes longer. Cool on a wire rack to room temperature before covering it with a plastic wrap and transferring it to the refrigerator for at least 4-5 hour or overnight.
2. Before serving and removing it from the pan, carefully run a knife along the sides of the cheesecake to loosen it from the pan. Add your favorite topping and enjoy!

 
Tips: 
Place a pan with water on the lower rack in the oven. This can help reduce your cheesecake from cracking. 
To make mini pumpkin cheesecake, place filling in a muffin pan and bake for 15 minutes. 

INGREDIENTS
2 cups pecan, grounded
4 tablespoons of butter, melted
1/8 teaspoon ground cinnamon
1/4 cup of brown sugar
 
DIRECTIONS

1. Stir together ground pecan, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and side of your pie dish.
2. Chill until you are ready to use. 

​INGREDIENTS
1 cup of light brown sugar, packed
​1/2 cup heavy cream
4 tablespoons of salted butter
1/8 teaspoon sea salt
1 tablespoon 100% real vanilla extract
 
DIRECTIONS

1. In a small saucepan, add all the ingredients and simmer over low heat.
2. Whisk constantly until thicken and no longer watery (about 6 - 8 minutes). Remove from heat and allow to cool. The sauce will thicken more as it starts to cool down.
3. Store your left-over caramel in an airtight glass jar.

 
Your homemade caramel sauce can be stored in a glass jar in the refrigerator for up to 2 weeks. I enjoy warming my caramel sauce and drizzle it over stuff French toast, bread pudding of vanilla ice-cream. 

 
INGREDIENTS
1 package of store-bought pizza dough
6 tablespoons of salted butter
2-3 large cloves of garlic, minced
1 tablespoon parsley flakes
 
DIRECTIONS

1. Remove pizza dough from refrigerator and let it rest at room temperature for 40 to 60 minutes.
2. Preheat the oven to 400 °F and line a baking sheet with parchment paper.
3. Melt butter with garlic in the microwave or on a stove top and set it aside.
4. Uncover the dough, punch it down a few times, and transfer the dough to a lightly floured surface. Cut the dough into 8 equal sections and roll each section into a 6-inch long rope. Grab the end of each dough rope and tie into a knot, and tuck in the ends. Arrange the knots on the prepared baking sheet about 1 inch apart from each other. Brush with garlic butter.
5. Bake for 15-20 minutes, or until golden brown.
6. After the knots are baked, immediately drizzle with basil oil and Parmesan cheese. 

​INGREDIENTS
1 ½ cups (packed) fresh basil leaves
¾ cup olive oil
 
DIRECTIONS

1. Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels removing as much liquid as possible.
2. Transfer to blender. Add oil and puree until smooth. Drain oil through several cheese cloth or coffee filter to remove the solids. This process can take up to 30 minutes if you use a coffee filter and allow it to slowing drip. 
3. Transfer to a small bowl and cover let stand at room temperature for 30 minutes before using. 

INGREDIENTS
1 large onion, diced small
1 medium carrot, peeled and diced small
1 celery stark, diced small
2 tablespoon olive oil
1 pound ground beef
1 pound ground pork
4 oz. Italian bacon (pancetta), chopped finely
1 cup dry white wine
1 cup whole milk
1 can crushed tomatoes (14.5 oz)
2 cups chicken broth
Salt and black pepper to taste
 Pinch of nutmeg (optional)

DIRECTIONS

1. Finely chopped, onion, carrot and celery in a food processor.
2. Heat oil in a large pot over medium heat. Add pancetta, beef, pork, and vegetable, add salt and black pepper. Break up meat with a spoon, until moisture is almost completely evaporated, and the meat is brown, about 15-20 minute.
3. Add wine to the pot and bring to a boil, stir while scraping the brown bits from the bottom of the pot, about 2 minutes.
4. Add milk and bring to a boil, reduce heat, simmer for 5-8 minutes then add tomatoes, nutmeg and broth; bring to a boil, reduce heat, and simmer for about 2 hours. If sauce looks dry add ½ cup water or broth. Once sauce is thickened, serve with your favorite pasta.  

INGREDIENTS

15–ounce can of organic black beans, drained and rinsed
2 small tomatoes, diced
1/2 bell pepper, de-seeded and diced 
1 small jalapeno pepper, de-seeded and diced
1 green onion/scallion, sliced
½ tsp cumin powder
1 garlic clove, crushed
2 tbsp. olive oil or Avocado oil
¼ cup organic cilantro leaves, chopped
1 ½ tbsp. lime juice
Pinch of salt

​DIRECTIONS

1. Combine all the ingredients in a medium mixing bowl and toss.

     2.     Serve with organic corn tortilla chips.
​This is so good on wraps and Tacos!