1 Tbsp. olive oil
½ cup chopped onion
½ cup chopped green pepper
1 Tbsp. minced garlic
1 lb. sliced kielbasa or smoked sausage
½ lb. black beans, soaked overnight
4 cups water
14 oz can coconut milk
1 tsp. dried thyme
1 tsp. salt
½ tsp. black pepper
2 Tbsp. hot sauce
2 cups white rice
Heat oil in a deep pot or dutch oven. Add onion, pepper, garlic and kielbasa, saute until vegetables are translucent. Add black beans and water. Simmer 45 minutes or until beans are soft. Add coconut milk, thyme, salt, pepper and hot sauce. Bring to a boil, add rice. Lower heat to a simmer, cover and cook 20 minute or until rice is fully cooked.
Friday, June 4, 2010
Thursday, June 3, 2010
My OTHER all time favorite recipe - Braised Jamaican Oxtail
Whenever I am able to go to a Jamaican restaurant, I order Oxtail and Beans, rice and peas, cabbage, and plantains. One of my favorite meals of all time. On occasion, I order the oxtail with "food" - which is a dumpling, yam (a Caribbean yam, not a sweet potato), and boiled green banana.
After I fell in love with oxtail about ten years ago, I decided I had to figure out to make it on my own. I found this recipe online. The Original Source is a Jeff Smith cookbook (The Frugal Gourmet on our Immigrant Ancestors). It is absolutely delicious, with a prominent allspice flavor. I had never cooked with allspice before I tried this recipe, but now I use it in a lot of recipes. It is one of my favorite seasonings.
This oxtail is tender and delicious, and I love to serve it with rice smothered in the gravy. For a tasty Caribbean treat, try this recipe!
1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and diced
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb ground allspice
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.
After I fell in love with oxtail about ten years ago, I decided I had to figure out to make it on my own. I found this recipe online. The Original Source is a Jeff Smith cookbook (The Frugal Gourmet on our Immigrant Ancestors). It is absolutely delicious, with a prominent allspice flavor. I had never cooked with allspice before I tried this recipe, but now I use it in a lot of recipes. It is one of my favorite seasonings.
This oxtail is tender and delicious, and I love to serve it with rice smothered in the gravy. For a tasty Caribbean treat, try this recipe!
1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and diced
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb ground allspice
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.
One of my two favorite recipes of all time - Chicken Divan
For the longest time, this was my absolute FAVORITE food, bar none. Now, I have to say it is a tie between this recipe and braised oxtail (I will post that recipe tomorrow).
My Mom started making this when I was in Jr. High. It quickly became a family favorite. Every year on my birthday, my mother would ask what I wanted for dinner, and this was ALWAYS my choice! She usually only made the recipe once or twice a year, so it was definitely a special treat.
The recipe is kind of decadent, as are a lot of casseroles, but you do not have to eat a lot to be satisfied. It would make a perfect addition to a potluck dinner, as the recipe makes a really big pan full of creamy, cheesy goodness.
My Mom was not big on casseroles when we were growing up. In fact, I didn't even really know what a casserole was until I was in college, when I was asked by a friend if I could make her my "chicken casserole" recipe again (referring to my chicken divan)
As for me, I am a casserole queen. I love the convenience of a one dish meal. Plus, with the availability of healthier alternatives to most of the ingredients, I can lighten up the recipe when I want to.
This recipe is now a favorite of several of my friends who I have cooked it for, and I make it at least once every other month. I hope you enjoy this delicious, comforting casserole as much as I do!
4-6 boneless skinless chicken breast halves (depending on size)
2 10 oz boxes frozen chopped broccoli thawed
1 10 3/4 oz can cream of celery soup
2 10 3/4 oz cans cream of mushroom soup
1 canful of milk
1/2 tsp. Garlic powder
1/4 tsp. Black pepper
8 oz. Shredded sharp cheddar cheese
Preheat oven to 350 degrees. Put chicken in a large saute pan with lid. Cover with water, bring to a boil. Add lid, lower heat and simmer 15 minutes. Let cool enough to work with, then cut into bite size pieces. Set aside.
Spread the broccoli on the bottom of a large glass casserole dish. Spread chicken pieces evenly over the broccoli.
In a bowl, mix the cream of celery, cream of mushroom, milk, pepper and garlic powder until mostly smooth. Pour evenly over the chicken, and spread across the whole dish.
Sprinkle the cheddar cheese over the top. Cover with aluminum foil. Cook in 350 degree, preheated oven for 45 minutes. Remove foil and cook an additional 15 minutes.
Serve over white rice, or halved biscuits.
My Mom started making this when I was in Jr. High. It quickly became a family favorite. Every year on my birthday, my mother would ask what I wanted for dinner, and this was ALWAYS my choice! She usually only made the recipe once or twice a year, so it was definitely a special treat.
The recipe is kind of decadent, as are a lot of casseroles, but you do not have to eat a lot to be satisfied. It would make a perfect addition to a potluck dinner, as the recipe makes a really big pan full of creamy, cheesy goodness.
My Mom was not big on casseroles when we were growing up. In fact, I didn't even really know what a casserole was until I was in college, when I was asked by a friend if I could make her my "chicken casserole" recipe again (referring to my chicken divan)
As for me, I am a casserole queen. I love the convenience of a one dish meal. Plus, with the availability of healthier alternatives to most of the ingredients, I can lighten up the recipe when I want to.
This recipe is now a favorite of several of my friends who I have cooked it for, and I make it at least once every other month. I hope you enjoy this delicious, comforting casserole as much as I do!
4-6 boneless skinless chicken breast halves (depending on size)
2 10 oz boxes frozen chopped broccoli thawed
1 10 3/4 oz can cream of celery soup
2 10 3/4 oz cans cream of mushroom soup
1 canful of milk
1/2 tsp. Garlic powder
1/4 tsp. Black pepper
8 oz. Shredded sharp cheddar cheese
Preheat oven to 350 degrees. Put chicken in a large saute pan with lid. Cover with water, bring to a boil. Add lid, lower heat and simmer 15 minutes. Let cool enough to work with, then cut into bite size pieces. Set aside.
Spread the broccoli on the bottom of a large glass casserole dish. Spread chicken pieces evenly over the broccoli.
In a bowl, mix the cream of celery, cream of mushroom, milk, pepper and garlic powder until mostly smooth. Pour evenly over the chicken, and spread across the whole dish.
Sprinkle the cheddar cheese over the top. Cover with aluminum foil. Cook in 350 degree, preheated oven for 45 minutes. Remove foil and cook an additional 15 minutes.
Serve over white rice, or halved biscuits.
Edy's Fun Flavors Apple Pie Ice Cream
Last time I went to the grocery store, I purchased some Edy's snack size ice cream cups in the apple pie variety. I LOVE ice cream, but I do not know how to control my portions when I have a whole 1/2 gallon. So, I bought these little single serving cups. Perfect to curb a sweet tooth, and VERY tasty.
I did not have much hope for this ice cream. I thought it would taste like canned apple pie filling. After a bad experience with apple pie flavored yogurt, I didn't hold out much hope for this ice cream.
I was happily surprised when I ate it and realize how much I enjoyed it. Basically it is little chunks of apple and pie crust in a vanilla ice cream base. There is no one flavor that dominates or takes over, it is well balanced.
And the nutrition information is not too bad either. The package says it is 5.8 oz., 190 calories, with 6 g. of fat and 31 g of carbohydrate. It fits within my daily goals for calories, fat and carbs (for diabetic control). I only wish I had bought some more!
I did not have much hope for this ice cream. I thought it would taste like canned apple pie filling. After a bad experience with apple pie flavored yogurt, I didn't hold out much hope for this ice cream.
I was happily surprised when I ate it and realize how much I enjoyed it. Basically it is little chunks of apple and pie crust in a vanilla ice cream base. There is no one flavor that dominates or takes over, it is well balanced.
And the nutrition information is not too bad either. The package says it is 5.8 oz., 190 calories, with 6 g. of fat and 31 g of carbohydrate. It fits within my daily goals for calories, fat and carbs (for diabetic control). I only wish I had bought some more!
Wednesday, June 2, 2010
Coconut Saffron Rice
There is not really much of a story behind this recipe. I simply came up with it after I bought saffron online, and wanted to find a way to use it up.
14 oz can coconut milk
2 1/4 cups water
1/2 tsp. saffron threads
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
2 chicken bouillion cubes
2 cups white rice
Add all ingredients except rice to pot. Bring to a boil. Add rice and stir. Lower heat to a simmer, cover and cook 20 minutes until rice is tender and water is absorbed.
14 oz can coconut milk
2 1/4 cups water
1/2 tsp. saffron threads
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
2 chicken bouillion cubes
2 cups white rice
Add all ingredients except rice to pot. Bring to a boil. Add rice and stir. Lower heat to a simmer, cover and cook 20 minutes until rice is tender and water is absorbed.
Tuesday, June 1, 2010
Hell's Kitchen
Hell's Kitchen premiered tonight. I am still watching the first episode of the season right now. I have considered many times going to culinary school, since I love cooking, but figured I would have to wait until I was more physically fit. But, watching this show has made me realize that I would not be MENTALLY fit to work in a restaurant.
I so not respond well to high pressure. I am very competitive and I do not like to be in second place. I have a tendency to give up unless I am on top. Definitely not a good trait in the restaurant industry. I cook so that people can ENJOY my food. I get very upset if someone does not like something I cook. I take personal offense when someone leaves more than half the food on the plate, or tells me it is "OK". God forbid I have someone like Gordon Ramsey breathing down my neck and telling me my food sucks!! I think I would run into the bathroom and cry like a little girl.
I think it takes a certain amount of arrogance to be a successful chef. You really have to believe in your own worth, AND feel like no one else can do what you do. There is no room for bashfulness or low self esteem in the professional kitchen.
I have a friend who tells me all the time he wants to be on Hell's Kitchen. He swears up and down that he would curse right back and Chef Ramsey if the man was up in his face. I told him that is the surest way to get fired. But, watching the show, I think that cockiness and attitude is an asset in Hell's Kitchen.
I think I will stick to being a home cook. I know my friends and family appreciate what I cook for them, and personally, I would rather impress the people I love than a bunch of strangers, who probably would not appreciate my efforts. Food is love to me, and a rejection of my food is a rejection of my love. And, I am REALLY bad at handling rejection!
I so not respond well to high pressure. I am very competitive and I do not like to be in second place. I have a tendency to give up unless I am on top. Definitely not a good trait in the restaurant industry. I cook so that people can ENJOY my food. I get very upset if someone does not like something I cook. I take personal offense when someone leaves more than half the food on the plate, or tells me it is "OK". God forbid I have someone like Gordon Ramsey breathing down my neck and telling me my food sucks!! I think I would run into the bathroom and cry like a little girl.
I think it takes a certain amount of arrogance to be a successful chef. You really have to believe in your own worth, AND feel like no one else can do what you do. There is no room for bashfulness or low self esteem in the professional kitchen.
I have a friend who tells me all the time he wants to be on Hell's Kitchen. He swears up and down that he would curse right back and Chef Ramsey if the man was up in his face. I told him that is the surest way to get fired. But, watching the show, I think that cockiness and attitude is an asset in Hell's Kitchen.
I think I will stick to being a home cook. I know my friends and family appreciate what I cook for them, and personally, I would rather impress the people I love than a bunch of strangers, who probably would not appreciate my efforts. Food is love to me, and a rejection of my food is a rejection of my love. And, I am REALLY bad at handling rejection!
Stewed Chicken
It took me FOREVER to come up with this recipe. I tried so many different methods of cooking this dish, until I came up with one that suited my tastes. See, I have a TON of cookbooks. But, I do not use them very often, and when I do, it is usually just as a jumping off point to create my own dishes.
A few years ago, I lived with a family from Grenada. I observed the way they cooked, the ingredients and methods they used, and adapted their style to my own taste. I have tried so many different methods of cooking stewed chicken it is ridiculous. I used to add green bell peppers strips. At one point I tried adding andouille sausage. I also experimented with smoked sausage, different cuts of chicken, and different cooking times.
I knew I had a winner with this dish when a friend of mine told me I should bottle the sauce and sell it in stores. But, what was most satisfying to me was when a West Indian friend ate it and told me it was delicious. Now, I am NOT claiming that it is authentic. It is kind of my Italian American take on a Caribbean classic.
6 chicken thighs, skin removed
6 chicken drumsticks, skin removed
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 Tbsp. minced garlic
1/2 cup ketchup
1-2 Tbsp. hot sauce
1 tsp paprika
1/2 tsp salt
1/2 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp allspice
2 Tbsp vegetable oil
Place chicken in a large plastic bag. Add celery, onion, carrots , garlic, ketchup, hot sauce, paprika, salt, pepper, thyme, oregano, basil and allspice. Squeeze and shake bag to distribute all ingredients evenly. Let marinate in refrigerator at least one hour, up to overnight. Heat oil in a deep pot or dutch oven. Add chicken and vegetable mixture to the pot. Stir thoroughly to distribute ingredients evenly. Add enough water to cover halfway. Bring to a boil. Lower heat to a simmer. Cook on low for 1 hour, stirring occasionally, and adding water if pot begins to dry out.
Note: I prefer to use my case iron dutch oven. You can cook this up to 2 hours if you wish the meat to be falling off the bones.
A few years ago, I lived with a family from Grenada. I observed the way they cooked, the ingredients and methods they used, and adapted their style to my own taste. I have tried so many different methods of cooking stewed chicken it is ridiculous. I used to add green bell peppers strips. At one point I tried adding andouille sausage. I also experimented with smoked sausage, different cuts of chicken, and different cooking times.
I knew I had a winner with this dish when a friend of mine told me I should bottle the sauce and sell it in stores. But, what was most satisfying to me was when a West Indian friend ate it and told me it was delicious. Now, I am NOT claiming that it is authentic. It is kind of my Italian American take on a Caribbean classic.
6 chicken thighs, skin removed
6 chicken drumsticks, skin removed
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 Tbsp. minced garlic
1/2 cup ketchup
1-2 Tbsp. hot sauce
1 tsp paprika
1/2 tsp salt
1/2 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp allspice
2 Tbsp vegetable oil
Place chicken in a large plastic bag. Add celery, onion, carrots , garlic, ketchup, hot sauce, paprika, salt, pepper, thyme, oregano, basil and allspice. Squeeze and shake bag to distribute all ingredients evenly. Let marinate in refrigerator at least one hour, up to overnight. Heat oil in a deep pot or dutch oven. Add chicken and vegetable mixture to the pot. Stir thoroughly to distribute ingredients evenly. Add enough water to cover halfway. Bring to a boil. Lower heat to a simmer. Cook on low for 1 hour, stirring occasionally, and adding water if pot begins to dry out.
Note: I prefer to use my case iron dutch oven. You can cook this up to 2 hours if you wish the meat to be falling off the bones.
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