Saturday, July 28, 2007

Satueed cabbage with nuts and raisins

Season as desired with salt, pepper etc
BUT... you need to sautee with 2 tbsp of canola or olive oil
Add 1/2 cup or nuts and raisins

Spicy sweet Curried Mangoes

This is a popular side in Trinidad.
We eat it with roti, on its own, or as a side with other dishes.

For this recipe
Three large semi ripe (not ripe, not green) mangoes

3/4 cup sugar
4 cups water
Crushed, dried red pepper flakes to taste
1tbsp salt
1tbsp lemon juice
1/2 tbsp chili powder
1 cut up jalepeno pepper

3tbsp green curry

Wash and chop mangoes with a chopping blade, through the seed.

Leave the skin on.

Remove the inner portion of seed

Heat 1 tbsp of curry powder and crushed red pepper in pan

Add mangoes and stir

Add sugar

Add chilli powder and garlic
Add water and then the rest of the curry
Add Jalepeno

Bring mixture to a boil stirring occasionally
Then simmer until mango is very soft. (Approx 1hr)

Serve. Sauce will be thick yet runny.

Thursday, July 26, 2007

Golden Roasted Lamb

Less spices

Different spices to the African Roasted Lamb

Sunday, July 22, 2007

Roated lamb with Pak choi and Honey roasted peanuts

This is absolutely delicious

African Roasted Lamb

Satueed with Pak choi

Add Honey Roasted Peanuts

The liquid in the pak choi seeps out when you are sauteeing..Not to worry it boils down enough.

No extra seasoning is needed because the lamb that was pre-roasted is heavily seasoned.... remember its the African Roasted lamb I made before.

Clotted Cream

I always read about clotted cream in my Enid Blyton books when I was younger. I always wanted to try it.
So I did.
It is just as I imagined.

It tastes like thick kinda evaporated milk.
I didn't want to eat it with bread so I just scooped out gobs of it with my fingers and sucked on it.
It is heavenly and lovely
Try it when you can :)

Tuesday, July 17, 2007

Honey Barbeque Baked Chicken

I used a whole cut up chicken
Seasoned it and baked for 1 hour at 325F

Then I added the BBQ sauce and honey
I put it back in the oven for 15 minutes


Monday, July 16, 2007

Another soup

Well you know that salad that I made (see previous post)?
It was huge and I couldn't eat it all.
So I decided to put it in a soup..
That was a great idea.
I used a Campbell tomato soup
Added 2 cans of water to it
Crushed red pepper flakes ( 1 tbsp)
One cup of Pak Choi leaves

The rest of the salad

I let it come to a boil and then simmer for 10 minutes.

It was soo good and hearty

I loved that soup.

Friday, July 13, 2007

Comedy Club food

You can eat there before the show.
I didn't order food.

They came around with samples of a spinach and artichoke dip, and a Phillipino appetizer which the owner's mother in law makes and brings to the restaurant.

They were excellent.

Thursday, July 12, 2007

A big salad




Black Beans


Lemon juice
Pepper flakes
Other Seasoning
Pinch of Salt

A snack- fruit and nuts

I liked this

Raisins and peanuts (honey roasted)
The end

Tuesday, July 10, 2007

Stir Fried Pak Choi

Sis this is what I did with the white stalks
Stir fry with adequate seasoning

Add Egg Yolk....

Tiny bit similar to egg foo yung

I Can't Deal With Cod

I made great cod and pak choi.
I stir fried everything.

Except I don't know what to do with cod except deep fry in batter to make fish and chips.
When you try to sautee cod it becomes so chewy so fast!!

So frustrating.
Fish is supposed to be easy!
The pak choi was delicious though....

Gladys Knight Chicken and Waffles

Yes she has a Chicken and Waffles restaurant.
She owns it with Ron Winans

I was only mildly surprised because I didn't think it would be a chicken and waffles...
They have EVERYTHING in Atlanta.

When I visited I had to get a pic of it even though I didn't eat there.
I hardly eat out very much anymore because of my low carb eating and I can't have salads every time

Sunday, July 08, 2007

Fruity Snacks

So I went to Publix and got these great fruits on sale.
The strawberries are so sweet.

I had to call sis and tell her...
We NEVER have luck getting really sweet strawberries. They are always kinda tangy!
The blueberries I haven't touched as yet..

They are sis' favorites.
To me..they are just ok.

Preparing the Pak Choi

Separate the stalks


Cut stalks to separate leafy portions

Cut up

Ready portions of leaves and stems

Leaves cook faster than stems

Spicy Eggplant Souflee

1 large eggplant

1 tablespoon unsalted butter plus additional for buttering tin
2 1/2 tablespoons all purpose flour
1tbsp crushed red pepper flakes
1teaspoon Italian seasoning
2 tablespoons fat free sour cream, mixed with 5 tbsp water (emulsion)
1 tablespoon crumbled feta cheese
1teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
2 egg whites

2 egg yolks

Method For Eggplant

Cut end off eggplant.

Chop into 1-2 inch pieces

Fry for 6 minutes in hot seasoned oil


Boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender.
Drain and mash.

Set aside.

METHOD for souflee

1. Butter baking tin.
2. Dust bottom with flour mixture, knocking out excess.

3. Sprinkle bottom with a little of the Parmesan Plus
4. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
5. Add flour and crushed red pepper flakes
6. Cook, stirring, 2 minutes.
7. Whisk in sour cream emulsion (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
8. Transfer to a bowl with the eggplant and mix

Add cheese, salt, pepper, mustard, chili powder, Italian seasoning, and egg yolks, after tempering (adding eggplant mixture slowly so egg does not curdle- see pic)

stirring until mixture is well blended.

9. Cool to room temperature, about 15 minutes.
10. Meanwhile, put oven rack in middle position and preheat to 350°F.
11. Beat egg whites in a small deep bowl by hand with a fork at high speed until it just barely holds stiff

12. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.

13. Spoon baking tin.

14. Bake soufflé until puffed and golden,
Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.15. Cool in pan on a rack just until warm.

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