Cooking with Val

Coconut Creole Conch

2013-02-18T12:09:00.001-05:00

I was trying my best to reserve this recipe...but you know what? It's too good to be kept to myself! I don't make this dish often because conch can be a bit expensive at $14 PER POUND!! One has to be extra special for me to even think about whipping out the conch. It's a great appetizer and I really hope you guy try it and like it!

Ingredients
1 lb conch
2 tbsp lemon juice
Water
1 tsp paprika
1/2 tsp sea salt
1 red bell pepper, julienned
1 celery heart, chopped
2 tsp garlic, minced
2 tsp creole seasoning
1/2 tsp madras curry powder
3/4 cup coconut milk
1 tbsp olive oil
Salt to taste

Preparation

Pound conch then cut into bite size pieces and place in a bowl. Mix 2 tbsp lemon juice 1/2 tsp salt and 2 cups water, pour over conch and let sit for 30 minutes.
Pressure cook with 1 tsp garlic and paprika for 30 minutes. Turn off pressure cooker and make sure all the steam is emitted before opening. Remove conch and set aside in a platter.
Sauté pepper, garlic and celery in olive oil.
Stir in coconut milk, creole seasoning and curry powder and bring to a boil. (add salt to taste)
Add conch to pan and continue stirring for 5 minutes
Turn off heat and serve hot

Sweet Potato Cheesecake

2012-11-30T16:34:00.001-05:00

Saying that this cheesecake was absolutely delicious, would be putting it mildly. If you love cheesecake and you love sweet potato, then this is the perfect marriage. I promise you, your mouth will dance!

Ingredients:
1 cups graham cracker crumbs
1 tbsp sugar
6 tbsp butter, melted
3 (8oz) packs of cream cheese
1 cup brown sugar
4 eggs

1/2 cup sour cream
1/2 cup heavy cream
1/2 cup flour

1 tsp vanilla extract
1/2 tsp cinnamon
1 pinch salt
2 cups cooked and mashed sweet potatoes

*preheat oven to 350ºF
*grease 10" spring form baking pan

Preparation:

Stir together graham crackers, sugar and butter in a bowl; press into bottom of baking pan.
Bake crust at 350ºF for 5 minutes, remove from oven and set aside.
In a mixing bowl combine cream cheese, sugar until smooth
Add in eggs 1 at a time and mix until completely incorporated into mixture
Add in sour cream and heavy cream. Continue to mix.
Add flour, vanilla extract, cinnamon and salt and combine until smooth
Stir in sweet potatoes and mix well until your mixture is creamy and smooth.
Pour batter into prepared pan and bake at 350ºF for 1 hour and 20 minutes.
Cool in pan on a wire rack.

Allow cake to completely cool before garnishing with frosting or whip cream.

Chicken Creole

2012-11-18T16:02:00.000-05:00

This is one of my favorite recipes...I know I know...I have many favorite recipes! It's sort of a hearty dish with lots of peppers and onions. The chicken is tender, moist and had great flavor. I get compliments every time I make this so why don't you try it out too!

Ingredients

3 lbs chicken thighs, bone in skinless

For marinade

1 large lime, juiced

1 tbsp adobo con pimiento

2 tsp Creole seasoning

2 dashes of Worcestershire sauce

Other ingredients

1/4 cup brown sugar

4 tbsp extra virgin olive oil

1 red onion, sliced

2 tsp garlic, minced

2 bell peppers, diced

2 cup tomatoes, diced

1 tbsp madras curry powder

2 cups water

1 bay leaf

Salt and pepper to taste

*Preheat oven to 350 degrees F

**Clean chicken under cool running water

Preparation

Combine marinade ingredient and marinate chicken for 30 minutes
Remove chicken from marinade (discard marinade), pat dry and rub them with brown sugar.
Preheat 2 tbsp olive oil in a large skillet, brown the chicken in hot oil. (about 2 minutes per side and don't burn the sugar!!).
When browned, transfer to a baking dish
In a saute pan, heat the other 2 tbsp olive oil and saute the onions and garlic until soft.
Add the sweet peppers, tomatoes, curry powder, water and bay leaf
Stir then add salt and black pepper to taste. (I like spicy so I'm a bit heavy handed with the pepper)
Simmer for about 5 minutes then pour the mixture over the chicken, cover and bake for 45 minutes.
Remove cover and bake for another 20 minutes

I like having this with a little dressing on the side or smashed potatoes

Black Beans & Italian Turkey Sausage Chili

2012-11-10T20:27:00.005-05:00

It's winter and you want comfort food. You want hearty sumptuous, warm meals but you don't want to pack on the pounds. No worries!! We can always make healthier versions of the foods we like without sacrificing flavor. This recipe does just that...it's guilt free chili, eat up!

Ingredients

2 tbsp vegetable oil

1 1/2 cup red onion, diced

1 tbsp garlic, minced

20 oz Sweet lean Italian Turkey sausage

1 tbsp chili powder

1/2 tsp ground cumin

1 tsp Cajun seasoning

2 poblano chile peppers, seeded and chopped

2 bay leaves

1 1/2 cup water

28 oz diced tomatoes

2 15 oz cans no-salt added black beans

1/4 cup green onion, chopped

For slurry

2 tbsp all purpose flour

3 tbsp water

Preparation

Heat oil in a large Dutch oven over medium heat. Swirl to coat pan.
Add onion and garlic and sauté for about 5 minutes.
Remove turkey sausage from casing and add to pan.
Stir in chili powder, cumin, Cajun seasoning, poblanos and bay leaves.
Keep stirring to crumble sausage and cook until sausage is brown.
Pour in water, then add beans and tomatoes. Stir mixture then bring to a boil.
Cover pan, reduce heat to low and allow to simmer for about 30 minutes or until mixture becomes slightly thickened.
In a small mixing bowl, whisk water and flour to form a slurry then add to pan
Stir to mix thoroughly then cook for 1 more minute.
Remove from heat then stir in chopped green peppers
Add black pepper if desired
Remove bay leaves before serving

Serve hot with corn bread

No Mayo Coleslaw

2012-10-21T17:23:00.000-04:00

Ok ok I know some of you will raise an eyebrow at this. I mean just the name could get a "side eye" right? No Mayo Coleslaw? That makes no sense!!

If you're interested in healthier alternatives to our favorite foods, then this makes perfect sense :) I used all fresh ingredients. If you want to buy the bagged coleslaw from the store, you can do that too. However I think you will find the fresh veggies that more crisp and delicious!

Ingredients
2 cups carrots, grated
1/2 a cabbage, shredded
1 1/2 tbsp onions, minced
2 tsp garlic, minced
1 tbsp extra virgin olive oil
Salt and pepper to taste
Raisins (optional)

Preparation

Combine carrots and cabbage in a large bowl.
In a small mixing bowl combine onions, garlic, olive oil, salt and pepper.
Pour olive oil mixture over cabbage and carrots and mix well.
You may top with dried raisins if you desire
Serve chilled.

No Mayo Coleslaw with Raisins

Skinny Quinoa with Black Beans

2012-10-07T18:44:00.000-04:00

Featured Contributor: SkinnyMs.com

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Are you crunched for time, on a tight budget or just starving for healthy meal ideas? You will find delicious, healthy choices for you and your family at SkinnyMs.com. Skinny Ms. offers recipes made with natural, whole food ingredients. At Skinny Ms., we are devoted to providing information and tools that empower one to make choices beneficial to living a healthy lifestyle. For our latest recipes, join us on Facebook.

If you are a quinoa hold out but love Mexican food, this dish will convince to make quinoa a regular part of your dinner menu. Skinny Quinoa with Black Beans is gluten free and vegetarian friendly.

Ingredients
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 3/4 cup quinoa (uncooked), rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper flakes (more or less to taste)
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1 (4.5 ounce) can diced green chiles
• 1 (10 ounce) can diced tomatoes
• 1/2 cup freshly chopped cilantro
• 1 3/4 cup vegetable broth, low sodium

Directions
In a large skillet add olive oil, turn to medium-low heat and sauté diced onions until tender, about 4 minutes, add garlic and sauté one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow it to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.

Nutritional Data
Serving size: 1 cup | Calories: 201 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 204 mg | Carbohydrates: 33 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 7 g

Red Velvet Cake

2012-09-19T21:30:00.001-04:00

For some reason, people seem to go crazy over Red Velvet Cake .... and I am no exception. Every couple months I get a craving for something sweet and this is one of my go to recipes. I found this recipe over a year ago on www.joyofbaking.com, but of course I had to make adjustments to suit my tastes. I decreased the amount of sugar, used almond milk instead of buttermilk in the cake and decreased the amount of heavy cream in the frosting among other things.

I really hope you enjoy it as much as I do and remember ...everything in moderation!

Ingredients

2 1/2 cups sifted cake flour

1/2 tsp salt

2 tbsp Hershey cocoa powder

1/2 cup unsalted butter, at room temperature

1 cup granulated white sugar

2 large eggs

1 tsp pure vanilla extract

1 cup almond milk

2 tbsp liquid red food coloring

1 tsp white distilled vinegar

1 tsp baking soda

Cream Cheese Frosting:

2 8 oz packs cream cheese, room temperature

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar, sifted

1/2 cup cold heavy whipping cream

*Preheat oven to 350F

Preparation

Sift together flour, salt, and cocoa powder in a mixing bowl and set aside
In another bowl or mixer cream butter and sugar until light and fluffy
Add the eggs, one at a time, beating well after each addition.
Add vanilla extract and continue mixing until combined
In a small bowl, whisk milk with the red food coloring.
Add 1/3 flour mixture and 1/3 milk to the butter mixture and mix on low speed
Continue alternately adding flour and milk until done
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz then quickly fold into the cake batter.
Evenly divide batter between 2 prepared pans and place in center rack of your oven.

Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans for 10 minutes before removing, then cool completely before frosting.

Cream Cheese Frosting:

Using an electric mixer or a hand mixer beat the cream cheese until smooth.
Add vanilla and confectioners’ sugar and cream.
Gradually add heavy cream and whip until the frosting is thick enough to spread.

Assembling:

Place one of the cakes on your serving platter, top of the cake facing down.
Spread a layer of frosting then place the other cake on top of the frosting and continue to frost the top and sides of the cake.

Nutty Mashed Sweet Potatoes

2012-09-16T14:44:00.001-04:00

Sweet potatoes are versatile, delicious, nutritious and easy to prepare. It's a great source of beta-carotene and provides several other health benefits such as helping to improve blood sugar regulation. The recipe below is also vegan friendly so everyone can enjoy!

Ingredients

4 large sweet potatoes

1 tbsp coconut milk

1 tbsp vegan butter

1/2 tsp cinnamon

1/2 cup chopped pecans

Preparation

Bake potatoes in oven or microwave until fork tender. (in microwave bake for 10 minutes and turn after 5 minutes)
Cut potatoes in half and scoop pulp into a bowl. Discard skin
Mash potatoes then add coconut milk, butter and cinnamon
Use a fork to combine thoroughly and to achieve a smooth creamy texture
Top with pecans and serve

Curried Lentils

2012-09-08T13:42:00.001-04:00

Did tell you before that I absolutely love lentils? Red, green, brown...whichever! Lentils are an excellent source of protein and they are very rich in B vitamins and several minerals. I use lentils in a number of vegetarian dishes as well. Next time you go to the grocery store, be sure to pick up a pack or two!

Ingredients
1/2 cup celery hearts, chopped
1 large carrot, sliced in rounds
1/2 cup onions, finely chopped
1 tsp garlic, minced
1 tbsp olive oil
1 tbsp madras curry
water
1 cup lentils
Salt and pepper to taste

Preparation

Heat oil in a sauce pan
Add garlic, onion, celery, carrot and curry. Sauté for 2 minutes then pour in 1/2 cup water.
Add lentils and continue to stir, thoroughly mixing all ingredients. (about 2 minutes)
Pour 5 cups water to pan and cook over medium heat until lentils become soft, about 10 minutes. (test by squeezing between your fingers)
At this time, add salt and pepper to taste.
Cook until water has reduced and mixture thickens and appears creamy

Can be served with rice or used as a dip with plantain chips

Mango Baked Lamb

2012-09-08T13:09:00.000-04:00

If you love lamb but looking to try something different, look below! It's super easy too. The flavor is in the marinade, so grab your ingredients and get to cooking!

Ingredients
1 1/2 lbs lamb chops
1 tsp corn starch

Mango Ginger Marinade
1 tbsp garlic
2 tbsp Worcestershire sauce
6 sprigs fresh thyme
2 mint leave, shredded
2 tsp red pepper flakes
1 tsp paprika
1 tsp black pepper
1/2 tsp sea salt
2 tsp fresh ground ginger
12 oz mango purée

*Clean meat with cool running water and lemon juice, then set in roasting pan.
**Preheat oven to 375F

Preparation

Combine all marinade ingredients into a mixing bowl and whisk to combine

Pour marinade over lamb in a roasting pan and let sit for 10 minutes

Place in preheated oven and baked for 45 minutes
Remove lamb chops from pan and set on a platter
Pour drippings in a sauce pan, add cornstarch, whisk and bring to a boil. Cook until it thickens.
Spoon over lamb before serving.

Ginger Pepper-steak

2012-09-01T22:40:00.001-04:00

This dish is perfect for the person who wants to eat a delicious home cooked meal but pressed for time. If you have 30 minutes, you have prepare this meal from start to finish to eating.

Ingredients

1 lb steak strips
2 tsp Adobo con pimiento
1 tsp Cajun seasoning
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1/2 cup Merlot
2 tsp Worcestershire sauce
1/2 tsp cornstarch
1 tbsp fresh ground ginger
1 tsp garlic
1 cup water
1 cup onions, thinly sliced
2 bell peppers, julienned (use 2 different colors)

*Rinse steak strips in cool running water and lime juice, drain water

Preparation

Heat oil in pan and add steak strips. Cook over medium heat for about 10 minutes or until brown then remove from pan
Add Merlot, Worcestershire sauce, garlic, ginger and cornstarch. Stir until cornstarch has dissolved and there are no clumps in liquid.
Add water, stir then place steak strips back into pan
Stir in onion and pepper, lower heat, cover pan and simmer for about 15 minutes

Serve over rice or with steamed vegetables.

Simple Steak Salad

2012-08-30T23:35:00.000-04:00

This is one of my favorite salads because I get the best of both worlds. Crisp fresh vegetables and small bites of juicy steak! You can put this salad together in just about 15 minutes, prep to table. Who says cooking healthy takes a long time?

Ingredients
1 lb rib-eye steak
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 tsp ground ginger
½ head romaine lettuce, chopped
1 cup cucumber, coarsely chopped
½ onion, thinly sliced
Vegetable oil for searing

Preparation

In a small bowl, combine salt, black pepper, red pepper flakes, and ginger
Clean meat then pat dry. Rub dry seasoning mix unto steak
Heat oil in cast iron skillet and sear steak on both sides until browned or to your preference. (I like my steak done medium)
Remove from pan and place on a cutting board. Let steak rest before slicing
In a large bowl toss lettuce, cucumber and onion with vinaigrette (see recipe below)
Arrange on plates and top with slices of steak

Spicy Mustard Vinaigrette
3 tbsp extra virgin olive oil
2 tsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp garlic
1 tsp black pepper
2 tsp spicy mustard
1 pinch brown sugar

Whisk all ingredients together and VOILA!!

If you're not allergic to nuts, pecans could be a great addition to this salad.

Escoveitch Fish

2012-08-25T15:30:00.000-04:00

Escoveitch Fish (or Escovitch) is a typical Jamaican dish, packed with bold flavors. Typically red snapper is used but one can use any white fish. Porgies or croakers work just fine and they are both cheaper than red snapper. I like going to stores where I can find fresh fish and have store associates scale and gut the fish for me.

Ingredients

4 whole red snappers (or any white fish like croakers or porgies)

1 lime, juiced

1 tbsp adobo

1 tbsp all spice

1 tbsp red pepper flakes

1 tsp paprika

1 tsp black pepper

1 tsp garlic, minced

8 sprigs of fresh thyme

1/4 cup and 1 tbsp vegetable oil

1/4 flour for frying

1 white onion, thinly sliced

1 bell pepper, julienned

1 large carrot, julienned

1 scotch bonnet pepper, thinly sliced

3/4 cup white vinegar

1 pinch brown sugar

Salt and pepper to taste

Preparation

Clean fish with lime juice and cold running water. Pat dry, with single use paper towel
Using a knife, make 2 incisions on either side of each fish.
In a small bowl add adobo con pimiento seasoning, all spice, red pepper flakes, paprika and black pepper. Blend spices together and rub generously on each side of the fish. Place 2 sprigs of fresh thyme in the cavity of each fish
Heat 1/4 cup oil in a nonstick pan. Sprinkle fish with flour on both sides and fry over medium heat until golden brown (approx. 5 minutes each side)
Remove fish from heat and place in a platter lined with paper towel to soak excess oil

In another pan, heat oil then saute garlic, onions, peppers, carrots for about 3 minutes. Add scotch bonnet peppers, vinegar, water, salt, pepper and brown sugar.

Cook until liquid had reduced and onion are soft.
Spoon mixture over fish and serve

Vegan Jambalaya

2012-08-13T21:24:00.000-04:00

It's Meatless Monday, what are you having for dinner?! This recipe is the vegan version of a New Orleans fave. Ok meat lovers, do not be afraid...you too can enjoy this dish!

Ingredients

2 tbsp vegan butter
1 bell pepper, chopped
1/2 cup red onion, chopped
1/2 cup celery, diced
1 tsp red pepper flakes
2 fresh sage leaves, shredded
1 tsp dried thyme
1 tsp paprika
1 tsp garlic, minced
1 cup tomato, diced
3 bay leaves
2 cups cooked red beans
2 tbsp Worcestershire sauce
1 cup brown rice
3 cups water
1 lb vegan sausage, sliced
2 veggie protein links
2 tbsp vegetable oils
2 tbsp Tony Chachere's creole seasoning

Preparation

In a Dutch oven, melt butter over medium heat and sauté onion, peppers and celery.
After 5 minutes add sage, red pepper flakes, bay leaves, garlic and tomatoes.
Add Worcestershire sauce and stir in red beans. Combine well.
Stir in rice, add water and lower heat. Cook until water is absorbed and rice is tender
Once rice is almost done, heat oil in a skillet then add vegan sausage, protein links and creole seasoning
Sauté until sausage is brown. Remove from heat then add to rice and mix well

Remove bay leaves before serving!

Roasted Tamarind Chicken

2012-08-12T14:15:00.001-04:00

Do you get tired of cooking the same thing the same way over and over? I know I do, that's why I enjoying marrying unlikely items to create bold new flavors. I especially love infusing the flavors of the fruits I grew up with, into my meats and seafood. The recipe below is going to be one of my signature items for entertaining this upcoming football season. It could be yours too!

Ingredients

2 lbs whole chicken wings

1 lemon

2 tsp adobo con pimiento

1 tsp black pepper

1 cup tamarind sauce

*Preheat Oven to 375F

Preparation

In a large container, clean chicken with juice of 1 lemon and cool running water.
Fold wings as pictured, transfer to another container and season with adobo and black pepper. Set aside
Prepare tamarind sauce see recipe here
Toss wings in 1/2 cup tamarind sauce and place in a roasting pan in a single layer. (Reserve second half of sauce for dipping)
Cover with foil and place in preheated oven for 45 minutes.
Remove foil and roast uncovered for 15 more minutes

Homemade Pork and Beef Lasagne

2012-08-05T12:59:00.000-04:00

You know those days when you crave something so decadent that it's almost sinful? Yes? Ok...I'm sharing one of my guilty pleasure with you. I have a number of lasagne recipes to suit many different types of diets and I will share those with you all, as we go along. However, this one right there throws all rules out the window.

Ingredients

9 oz package of no boil lasagne

1lb ground beef

1lb ground pork

2 tsp adobo con pimiento

1 tsp garlic, minced

1/2 tsp black pepper

1/2 tsp paprika

1/2 red onion, chopped

2 tsp dried oregano

32 oz tomato and basil pasta sauce

Bechamel Cheese Sauce

2 tbsp butter

1 tbsp flour

1 1/2 cup milk

2 cup mozzarella, cheddar and asado cheese, shredded

Salt & pepper to taste.

Preheat oven to 375F

Place both ground beef and ground pork in a heated pan. Brown meat and crumble using a wooden spoon.
Add garlic, adobo seasoning, black pepper, paprika, onion and oregano and combine well.
Once meat is cooked (no pink left) add pasta sauce and cook for another 5 minute then turn off heat.
In a sauce pan, melt butter the add flour. Whisk together until smooth and light gold in color.
Add milk and heat until just about to boil. (DO NOT ALLOW SKIN TO FORM)
Turn down heat to lowest setting and add 1 1/2 cups of cheese blend. Reserve half cup.
Continue whisking until mixture is smooth.
Turn off heat and add salt and pepper to taste.
Prepare 9" baking pan with cooking spray.
Pour a layer of cheese sauce in the bottom of the pan, then a layer of pasta, a layer of meat sauce and a layer of cheese sauce.
Repeat layering process until your pan is full. You should have about 4 layers in a 9" pan.
Your top layer should be pasta, meat sauce, cheese sauce and sprinkle remaining shredded cheese blend.
Bake covered with foil for 50 minutes. Uncover, then bake for another 10 minutes or until edges are brown.
Remove from oven and cool for 20 minutes before serving.

Mango Cheesecake

2012-07-30T13:13:00.002-04:00

It's July 30, 2012 and today is National Cheesecake Day! To help you celebrate, here's my simply divine Mango Cheesecake Recipe.

Ingredients:
1 cups graham cracker crumbs
1 tbsp sugar
6 tbsp butter, melted
3 (8oz) packs of cream cheese
1 cup granulated sugar
2 tsp vanilla extract
4 eggs
1 cup sour cream
2 cups puréed mangoes (use about 4 fresh mangoes, peel and diced)
4 tsp cold water
1/2 tsp unflavored gelatin
4 tbsp brown sugar
1 tsp lemon juice

*preheat oven to 325F
* butter 9" springform baking pan

Preparation:
Stir together graham crackers, sugar and butter in a bowl; press into bottom of baking pan.
Bake at 325º for 5 minutes, remove from oven and set aside.
In a mixing bowl combine cream cheese, 1 cup sugar and vanilla with an electric mixer. Mix until until fluffy.
Beat in eggs 1 at a time until completely incorporated into mixture
Add in sour cream, mix well.
Stir in puréed mango
Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes.
Cool in pan on a wire rack 1 hour

For Glaze:
Sprinkle unflavored gelatin over the cold water and let sit for 10 minutes to soften.
Combine puréed mango with sugar in a small saucepan
Heat until bubbling, then stir in softened gelatin.
Boil for 2 more minutes or until gelatin is dissolved
Remove from heat and let cool
Pour the glaze over the cheesecake. Spread and smooth with a flat shaped spatula
Cover and place in fridge; allow to chill for 4 to 6hours, or overnight.

Garnish with Fresh mango slices and strawberries

Tamarind Sauce

2012-07-25T12:48:00.001-04:00

Ingredients
1 1/2 cup water
1/2 cup tamarind pulp
1 tsp fresh ground ginger
1 tsp minced garlic
1 tbsp lemon juice
1 tbsp worcestershire sauce
1/2 tsp corn starch
1 tsp Salt
2 tsp black pepper

Preparatiion

Bring 1/2 cup water to a boil
Add tamarind pulp and stir using a wooden spoon to help soften the pulp
Cook on medium heat until mixture begins to form a paste then add ginger, garlic, lemon juice, Worcestershire sauce. Combine well
Pour in 1 cup of water, corn starch, salt and pepper stir
Lower heat and let simmer until sauce begins to thicken (about 5 minutes)
Remove from heat and let cool for 15 minutes
Press tamarind mixture through a sieve, reserving liquid; discard seeds and fibers.

Yields 1 cup

All Natural Guava Nectar Drink

2012-07-11T14:08:00.000-04:00

I rarely buy bottled or boxed juices at the store, because so many of them only have 15%, 20% or 30% juice!! Apart from water, what else is in the mix? Read the labels and I bet you DO NOT WANT the other stuff in the juice. When I do find a brand that has 100% juice I stick to it or I make my own.

Summer calls for tropical cold beverages and here is one that will take you to the Caribbean in just one sip. Grab a jug and a couple glasses...enjoy!

Ingredients

4 large guavas, peeled and diced

1 cup water

1 lemon, juiced

1/2 tsp almond extract

Sugar (to taste)

Preparation

Place guava in a blender then pour in water and lemon juice. Blend until smooth.
Place a sieve over a jug and pour juice into the sieve. Use a spoon or spatula to help press liquid through sieve. Discard seeds and any pulp.
(If it's too thick for your taste, you can definitely add a little more water.)
Add almond extract, sugar to taste and stir.
Serve over ice.

Sweet n Savory Pork Empanadas

2012-07-09T13:22:00.002-04:00

It was Sunday afternoon and I felt like snacking on something. I couldn't decide if I wanted sweet or savory so I settled on marrying two flavors in one empanada! Empanadas can come with a variety of fillings, it just take a little creativity. Instead of making the dough from scratch, I opted for store bought discs to save time. I like the Goya brand because it gives perfect results every time. This recipe shows how fruit can be incorporated. As always, I have to stay true to my Caribbean roots. I added an ingredient which brings back fond childhood memories. Can you tell what it is?

Ingredients
1 lb ground pork
1 tbsp olive oil
1 tbsp butter
3 tbsp brown sugar
1 cup onion, finely chopped
1 tsp adobo con pimiento
1 tsp paprika
1 tsp all spice
2 tsp black pepper
1/2 cup red wine (merlot)
1/2 cup guava pulp
2 packs Goya empanada discs
1 egg, beaten (for egg wash)

Preheat oven to 350F

Preparation for filling

In a large pan, heat oil and butter. Add onions, then sugar and sauté until onion is light brown.
Add ground pork and use a wooden spoon to crumble while cooking, until meat is no longer pink
Add seasoning (adobo, paprika, allspice, black pepper)
Pour in wine and add guava.
Stir and cook for 2 more minutes. Turn off heat

And to put it all together

Spread empanada discs on a flat surface and place 2 tsps of filling in the center of the disc.
Fold disc over forming a half circle and seal sides with a fork
Arrange on a greased baking sheet and brush egg wash on each empanada. Bake for 20 minutes at 350F

Empanadas are typically fried in medium hot until golden brown. Baking is a healthier option

This recipe yields 20 empanadas.

Baked Red Snapper with Mango Salsa

2012-07-08T14:12:00.000-04:00

Almost every fish eater I know loves red snapper. It's funny that I didn't know the correct name for this fish until I was an adult. Where I grew up, it was simple called "red fish"... oh well... you live, you learn right?!
In my grandmother's house Red Snapper was prepared mostly fried or court bouillon (Court Bouillon recipe here). I wanted to do something different yet retain that Caribbean flair. Click here for Mango Salsa recipe

Ingredients
6 red snapper fillets
1 tbsp lime juice
1 tbsp water
1 tsp paprika
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp black pepper
1 small lemon, cut into wedges

*Preheat oven to 425F

Preparation

Rinse fish under cold running water and pat dry with paper towels.
In a small bowl combine lime juice and water; brush onto fish.
In another small bowl combine all seasoning and rub unto fish fillets
Place fish in a shallow baking pan and bake uncovered for 8 to 10 minutes or until fish flakes easily when tested with a fork
Remove from oven and brush the fish with pan juices.
Top with Mango Salsa and Serve!

Mango Salsa

2012-07-08T14:10:00.000-04:00

Preparing Mango Salsa is super easy and you get to snack on pieces of juices while chopping your ingredients...you don't? Well I do :) You only need 8 ingredients, 5 of which are considered power foods. Can you guess the 5? Not only is it yummy and pretty to look at with all the festive colors, it's also good for you!

Ingredients
1 1/2 cups fresh mango, diced
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1 cup red onions, finely chopped
1 tsp jalapeno pepper, finely chopped
1 tbsp fresh lime juice
1 tsp kosher salt
1 tsp black pepper

Preparation

Combine all the ingredients together in a last mixing bowl.
Cover with plastic wrap and chill for 30 minutes before serving.

Baked Penne with Ground Turkey

2012-06-30T11:45:00.001-04:00

Are you looking for a nutritious meal for your family that won't break the bank? Cooking healthy doesn't always have to be super expensive. A lot of items we buy regularly can be used to make inexpensive healthy meals. This Baked Penne recipe is not only healthy but it's a quick meal on a budget, coming at just about $9.50 and can feed a family of 4 to 6 people. Switch white pasta for whole wheat pasta and use fresh ingredients as opposed to canned. Now don't be afraid of pasta.
According to Dr. Oz: Diet Myth #3: Pasta Makes You Fat
The problem with pasta is not the pasta itself – it’s more about portions. If you eat too much of anything, and don’t burn it off, your body will store it as fat. So whether it’s bread or pasta or rice, it’s about the volume and extra calories, not about the carbohydrates themselves. Add to that the heavy sauces and high-calorie cheeses, and no wonder pasta has such a bad rap.

The key here is practicing portion control. Pasta is okay in moderation. Dietitians recommend 2 or 3 ounces of uncooked noodles per person – or half of a one-pound box to serve a family of four.
5 Diet Myths Making You Gain Weight

Ingredients

1 box whole wheat penne - $1.62
1 lb ground turkey - $1.72
2 cups diced plum tomatoes - $1.36
1 small red onion - $0.97/lb
1 tsp garlic - $0.75/head
Salt - $1.56/lb
Pepper - $1.48/2oz can

Dinner costs $9.46 and yields 4 to 6 servings.

Preparation

Cook penne until al dente and set aside
Cook turkey in a large nonstick skillet over medium-high heat until browned
Drain excess liquid then add salt, pepper, onion and garlic.
Combine turkey, cooked penne and tomatoes
Bake at 350° for 20 minutes

Optional: if you have some shredded cheese in you fridge, go ahead and sprinkle some on top of your pasta!

Red Wine Braised Oxtail

2012-06-24T11:16:00.000-04:00

Oxtail was not something I liked when I lived in Dominica. People around me raved about Stewed Oxtail all the time, but I thought it was too chewy and way too much work to eat that little bit of meat on the bone....Well that was until I discovered braising. Now, this is not how Oxtail would be prepared in a typical West Indian home, HOWEVER, this method leads to a simply divine, mouth watering delicacy!

Ingredients

3 lbs oxtail

1 bottle of dry red wine

Salt and pepper

4 tbsp butter, divided

1 small onion, chopped

2 carrots, chopped

2 celery stalk, chopped

3 cloves of garlic, thinly sliced

Water (or beef broth)

5 sprigs of thyme

2 bay leaves

1 bunch of parsley stems

1 bunch curly parsley for garnish (optional)

*Preheat oven to 325°F

Preparation

Remove excess fat from oxtails, season with salt and pepper and set aside for 30 minutes.
Boil wine in a sauce pan until reduced in half.
In a large dutch oven, heat 1 tbsp of butter over high heat.
Place half of the oxtails in the pot in a single layer and brown on all sides, remove.
Place another tbsp of butter in the pot and brown the second half of oxtails, remove.
Reduce heat to medium, add 1 tbsp of butter, add onion, carrot, celery and garlic. Sauté for about 5 minutes or until soft.
Place oxtails, thyme, bay leaves, and parsley stems on top of vegetables.
Pour in reduced wine and enough water (or beef broth) to cover the oxtails. Stir and bring to a boil.
Cover and place in the oven for 3 hours or until meat is tender but not falling off the bone.
Remove oxtails from pot and place in a dish (like the one pictured). Garnish with curly parsley.
With slotted spoon, remove veggies and place atop oxtails.

For Gravy

Pour remaining liquid into a medium saucepan and boil until thick and shiny, whisk in remaining 1 tbsp of butter.
Pour over oxtails in the dish and serve hot

Curry Chicken Wings

2012-06-18T12:51:00.000-04:00

Curry chicken is one of my go to dishes that will never EVER disappoint. I tend to switch up it depending on who I'm cooking for. I sometimes add coconut milk and I sometimes increase or decrease spiciness...again depending on who's going to be eating. The wing is my favorite part of the chicken, and I kid you not...If I am not not stopped, I will literally eat a whole pot of Curry Chicken Wings. Yes ALL 3 POUNDS!!

Ingredients

3 lbs chicken wings
Salt to taste
2 tsp black pepper
1 tbsp crushed garlic
1 tsp crushed ginger
2 tsp Worcestershire Sauce
3 tbsp curry powder
1 tbsp allspice
2 tbsp olive oil
1 onion, chopped
1 bell pepper, julienned
1 lb diced potatoes
water

Marinade chicken with salt, pepper, 1/2 tbsp garlic, ginger, Worcestershire sauce1 tbsp curry powder and allspice. Set aside for at least 30 minutes.

Preparation

In a dutch oven, heat oil then add bell peppers, onions and the other 1/2 tbsp of garlic.
Saute till limp then spoon in the other 2 tbsp of curry powder. Continue stirring with a wooden spoon until mixture starts to thicken.
Add chicken and allow to brown on both sides. (about 5 minutes)

Stir in diced potatoes.
Pour in water to slightly cover the chicken and potatoes. Cover pan and let simmer for 30 minutes or until tender.
Taste test and adjust SnP if necessary

Serve hot atop white rice.