Cooking With Dianne Morin
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Cooking with Dianne Morin 

Jamaican Cornmeal Porridge

4/30/2023

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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 
  1. Mix cornmeal with 1 ½ cup cold water, then milk. Add to a pot and bring to a boil while stirring constantly. 
  2. Add cinnamon stick, nutmeg, and salt. 
  3. Lower the heat once the cornmeal has come to a boil until it thickens. 
  4. Reduce heat to a low and simmer for 15 minutes, stirring occasionally. 
  5. After 15 minutes, add sugar or condensed milk, cinnamon powder. If the mixture is too thick add a small amount of water or milk to the pot. Continue to cook for an additional 10 minutes.  
  6. Serve hot with a sprinkle of cinnamon powder on top. 

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.   

Youtube Video Jamaican Cornmeal Porridge
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Jamaican Pepper Shrimp

4/23/2023

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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
  1. Rinse shrimp and drained well then add salt and mix well. Set aside for about 5 minutes. 
  2. Put oil in a deep pot, add garlic and crushed pepper, and heat.
  3. Once the oil is hot add shrimp to the oil, stir, and cook for about 4 to 5 minutes or until the shrimp is no longer translucent. Remove from oil and drain.
  4. Serve shrimp warm or at room temperature.  

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

Shrimp Pasta Video
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Florida Seafood Stew

3/26/2023

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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 
  1. In a large pot, over medium heat, add olive oil. Once the oil is hot, add shallots, leeks, bell pepper, and garlic, frequently stirring, until soft and translucent. 
  2. Add wine and increase the heat. Boil for about 1-2 minutes. 
  3. ​Add crushed tomatoes, calm juice, salt, black pepper, thyme, parsley bay leaf, cayenne pepper, bouillon, and water. Bring to a boil, reduce heat, and simmer, covered, for 10- 15 minutes. 
  4. Meanwhile, prepare your seafood. Rinse and drain calamari and shrimp in cold water. Marinate with 1 teaspoon of lemon juice and a sprinkle of kosher salt and set aside. 
  5. Scrub calms and mussels and allow them to sit in cold water to help remove excess sand for about 20 minutes. 
  6. Rinse fish in cold water, drain, and dice into cubes, lightly drizzle with lemon juice, sprinkle with kosher salt, and set aside. 
  7. Taste both and adjust the seasoning if needed. Add the calamari, clams, and mussels and cook for about 5 minutes. Gently stir in the shrimp and fish and continue to cook until the calms are completely opened, about 5 to 6 minutes more. Discard any unopen clams or mussels. 
  8. Adjust the seasoning one more time if needed. 
  9. Ladle in a dinner bowl, garnish with fresh parsley, and serve with crusty bread on the side for sopping up the broth. the next day. 

Note:

  • This dish is delicious with some lobster ravioli. 
  • Note that the stew flavors are more developed if you refrigerate for 24 hours and reheat and serve 
  • ​Prepare your clams and mussels to check and ensure all the calms are alive - they should be tightly closed. To clean them, place the calm and mussels in a colander or a bowl in the sink and run them under cold water to eliminate any debris on the outer shells. Then add cool water to the bowl and allow them to sit in the bowl of water for about 20 minutes to remove any excess sand or grit from the shell. 
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Navajo Tacos

2/12/2023

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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 
  1. Mix the dry ingredients in a large bowl. Slowly add the warm water a little at a time, mixing with your fingers until the dough forms a ball that pulls away from the sides of the bowl.  
  2. Add more flour or water as needed to form a dough that is not too sticky.  Lightly drizzle about 1 tablespoon of oil over the dough. Cover and let the dough rest for 20 to 30 minutes.  Use this rest time to make your bean and meat topping. 
  3. ​​Once the dough has rested, pour it onto a floured surface and bring it together into a ball. 
  4. Heat a frying pan over medium heat with about ½ cup of oil. Heat to 365-375℉. 
  5. Break dough into 12 - 14  equal pieces and roll into a ball.  Roll out each piece onto the floured surface, and flatten it into a disc about 5-6 inched.  **You can also use your hands to pull the dough out into a disc. 
  6. Drop each disc into the hot oil and fry each side for about 2-3 minutes until each side is golden brown.
  7.  Remove from the oil and drain on a tray or plate lined with a paper towel-lined. 


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 

  1. Heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for a few minutes. Add beans, water, and the remaining ingredients. Bring to a boil and reduce heat to a simmer. Cook for 10 minutes. Then turn off the heat.  

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 

  1. Add ground bison to a skillet on medium heat.  Once the meat starts to brown and crumble, add onions and garlic and cook for a few minutes until the onion is soft. 
  2. Add the remaining ingredients and stir well. Reduce heat and simmer for 10 minutes.
  3. To serve, assemble your topping onto your fry bread.  Add ground bison and pink beans, then top with your topping choices, such as cheese, lettuce, tomato, green chilies, avocado, and sour cream. 
 

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Greek Salad

12/12/2022

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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. 


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Saganaki (Greek Shrimp with Feta Cheese)

12/10/2022

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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
 
  1. Season your cleaned shrimp with ½ lemon juiced, 1 tablespoon olive oil, finely chopped garlic, salt and black pepper. Toss well and set aside.  
  2. In a cast iron skillet, or a oven proof skillet heat the remaining olive oil on medium heat and sauté the onions for 5 minutes until they start to turn golden brown.  Add garlic, pepper flakes, and oregano and cook for an additional minute or until garlic is soft.
  3. Add in white wine and continue to cook for 4 minutes, add in tomatoes, honey and half the parsley. Stir well and allow to continue to cook for 10 minutes, stirring occasionally.
  4. One sauce is reduced, and alcohol has evaporated taste sauce and adjust your seasoning. Stir in the shrimp and the remaining parsley. Cover and cook for 4 minutes, shrimp should begin to turn pink, remove the lid and crumble the feta cheese over the top of the shrimp dish.
  5. You can continue to cook the dish on the stove top or in the oven:
    1. Stove Top Option -  Cover the skillet with the lid and continue to cook for another 5 minutes until the feta is soft and looks like it has melted.
    2. Oven Options – Preheat your oven to Boil (500 °F). With the lid removed from the skillet, place skillet into the oven and boil for 4 to 5 minutes. Remove from the oven and serve hot with plenty of Crusty bread and garnish with some fresh parsley.
 
 
 
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.   
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Gluten-Free Banana Bread

12/10/2022

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​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
  1. Preheat oven to 350° F.
  2. Lightly brush a loaf pan with coconut oil
  3. In a mixing bowl, add your peeled ripe banana and mash until smooth.
  4. Stir in your oil, vanilla, and eggs to the mashed bananas.
  5. Add sugar, salt, nutmeg, and gluten-free flour. Mix batter well with a hand mix
  6. Mix in the raisins and walnuts with a spatula or spoon.   
  7. Pour batter into the greased loaf pan.
  8. Place pan on the center rack in your oven and bake for 1 hour or unit a toothpick inserted in the center comes out clean.   
  9. Allow it to cool completely before serving.  
 
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.  
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Gungo Peas and Rice

11/7/2022

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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. 
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Curry Chicken

11/6/2022

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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 to 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.  
Roti Recipe
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Jamaican Brown Stew Chicken

11/6/2022

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INGREDIENTS
2- 3 pounds of chicken, cut into 8 pieces
1 lime, juiced
3 teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon allspice, powder 
4 garlic cloves, minced
1 small yellow onion, sliced thin
2 scallions, chopped 
3-4 thyme springs
1 scotch bonnet pepper or habanero pepper
6-8 allspice (pimento) seeds (optional) 
1 small Roma tomato, chopped 
2 teaspoons mushroom soy sauce or browning sauce
1 tablespoon ketchup
3/4 cup water 
2 teaspoons cornstarch or potato starch 
Oil for frying about 3 tablespoons to ¼ cup. 

 **Optional ingredients you can add  
¼ cup chopped celery (optional) 
¼ cup sliced carrots (optional)
1 potato, peeled and diced in 1-inch (optional) 
​

 DIRECTIONS
1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt, black pepper, garlic powder, paprika, allspice powder, and 1 teaspoon of mushroom soy sauce, half scallion, small sprinkle of thyme and half the onions. Mix well with your hand. Cover and marinate for about 15-20 minutes. 
2. Heat oil in a large deep-frying pan over medium heat. Add chicken to hot oil and brown for about 2-3 minutes on each side. Remove the chicken from the pan. 
3. Make sure your pan has about 2 tablespoons of oil remaining in the pan. Next, add garlic, onion, and tomatoes. If you are adding any of the optional includes, add them. Sauté for about one to two minutes, then add the chicken back to the pan along with thyme, pepper, pimento seed, and scallion. 
4. Mix soy sauce, ketchup, and cornstarch with the water and add to the pan. Turn the heat to high and bring it to a boil. Reduce heat to medium-low and simmer for 25-30 minutes. Stir occasionally and taste and adjust your seasoning as needed. 
5. Once the chicken is tender, remove it from heat and serve with Rice and Peas. 
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    Hi 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. 

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