The Lunch/Dinner Omlette

This makes two servings for a girl, one serving for a guy
Well I used two eggs
Paprika 1/2 tsp
Italian Seasoning 1/2 tsp
Fat Free Sour Cream 1TBSP
Salt 1tsp

Whisk all the ingredients together witha fork till you get a smooth creamy mixture mmmmm

Use just one capful of canola oil in the skillet and swirl it so it coveres lightly the base of the skillet all over.

Turn the stove on low and heat up the oil.

Add the egg mixture and wait till the bottom sets.

Add the rice mixture to the center of the omlette

Pull the edges of the omlette up toward the center to make a thicker omlette.

Let set for 2 minutes more, cut (2 servings) and serve.
It gets all messy from here.
I will work on getting the egg turned without breaking.
More oil needed I think

I ate some with salsa and mango chutney.

Things I want but can't eat too much of

I can't eat too much of these because my stomach would hurt and too many carbs...
So it's good to take pics!
I highly recommend this.
It's soooo tasty you can eat it on its own.
No meat necessary
I am gonna use some in an omlette I think...

Currying the Chicken-FOR REAL STAGE 2

Hi Bear here are the instructions...hope it works out for ya!

Turn on the heat and add just enough oil to cover the bottom of the pot.

Add the curry
Let oil heat up and sizzle
(heat should be on medium)

When the curry is sizzling sufficiently add the chicken

Stir the chicken so that the sizzled curry coats each of the pieces.

Let sizzle for another minute or two

Add water to just cover the chicken.

Let this come to a boil, cover and turn heat to medium low

Simmer/low boil for approx 30 mins or until chicken is done. Check periodically to add salt for taste or to make sure that water hasn't boiled down too low before the chicken is done.

When chicken is done and water has boiled down to a fairly thick sauce turn off heat.

Serve with your side dish.

Yum

Broccoli Corn Casserole

This is a dish I love.
It's low carb, and I eat with fish or chicken or alone.

In case you wondered. It is also delicious (or I wouldn't eat it).

So here I use, broccoli, corn, cream of mushroom soup, pepper, salt, feta cheese, shredded cheddar chees and Vigo Breadcrumbs as well as Parm Plus!
I bake for 60 minutes at 350 degrees and I am set!
Substitute cream of mushroom for cream of celery or something else if your sis is allergic to mushrooms...

Currying the Chicken...STAGE 1

See the things I do for you Bear?!
This is the prep stage
Thaw the Chicken (I like to use bone chicken, rather than deboned chicken)

Get your seasoning ready. The lemon concentrate (to cut the 'fresh chickeny' smell and taste), salt, pepper, garlic, seasoning salt, red pepper flakes.

Get your curry ready (some of the curry goes in at the seasoning stage).
I showed the various types of curry.
If you don't have Chief Brand curry, McCormick's makes a decent one in the tiny bottle. If you make a lot of curry, you want to get the curry in bags because you will use a lot!

Wash your chicken and de-skin it if you wish. ( I de-skin and cut off extra fat)

Add your seasonings starting with the Lemon concentrate first, add the curry last.

Let that sit for a couple hours to marinate. In the fridge.

Bleach is very important here because chicken is a very germy affair. Clean up of the sink and utensils will require a water and bleach mixture wash your hands (with soap and that bleach and water mixture), everytime you handle chicken, and before you touch your spice bottles

Mummy's brown stew chicken

I think hers is better than mine and I make good brown stew!
She has DE REAL POT and everything in Trinidad.
Sis sent me thse pics.
I should cook for more Americans...
They are so picky though and dont like to try new things :(

The real Pommceythere Chow

I will say Pomme because I am sure I spelled it wrong in the title.
Sis made this with half ripe Pomme, salt and pepper.
I used to love this when I was growing up!

Lunch....Dinner :)

I like salads

In the fridge and freezer

Freezer packed.
I keep a lot of frozen veges, meat, and other perishables there.
The fridge is kinda bare :)

The pantry

Is right out in the open.
Easy access.
Huge.
I can see everything so I never forget anything.

My Kitchen

I borrowed this from Nikki's 'Welcome to my Kitchen'
Its small but I like how much cupboard space there is all over and the pantry is wide open.
I really like it a lot.

I can't eat from this...

It's just way too pretty!
Sis bought this the other day. I think I would just want to look at it.
I prefer my black plates and cups and mugs.
I like how they look with food on them and I don't mind using them
Plates can be art but I would feel weird using them.
Till I ran out of my black plates cuz they are piled high in the sink hahahah
Then I say "ART BE HANGED"

Once in a while

I will show you the books that I really enjoy going through.
Two of my favorites (I own all my favorites) are EGG and Butter.
They show all the great food you can cook and produce using egg, and using butter.
Of course all my favorite cookbooks have to have great pictures and these books deliver.
I love food!
Bear and Sis are gone so I don't have anyone to cook for, but I'll still putter around for myself and show you what I am up to :)

The Credit goes to

My Neighbor's parents who went back to China.
They planted and grew peppers and tomatoes and herbs.
I loved that.
They also sang in the walkway every day.
So I ventured out and looked at it all.
I really like looking at different gardens, no matter how makeshift they are.
This morning I saw an infomercial for a hydroponic garden that you can keep in your kitchen.
Of course there is less devotion to one of those than to the ones you have to dig the dirt for, but I suppose if you don't have the time or inclination for dirt.....

Spice Traders

I went to the Old Florida Spice Traders store in St. Augustine
Inside was like an alchemy shop.
I expected the traders to look like monks in robes. I loved it there seeing the spices in glass jars and barrels.
The owners were so nice to me and stood there answering questions and measuring out the peppercorns I bought.
I got the corns and the mini peppermill.
I love those buys.
I love that store!
Check them out HERE at www.oldflaspicetraders.com

THE BOOK

The Naparima Girls Diamond Jubilee Cookbook is a local favorite that we use to get our local dishes done.
I haven't used mine much but I am going to keep it.
I am making this post because I feel ashamed that Nikki uses her book and I do not!

Sorrel

Bear got the dried stuff and I am scared I won't do it justice.
I am used to fresh sorrel.
So I am thinking I will make the sorrel and taste it.
If I hate it I wont let bear get any at all.
If a foreigner gets turned off of sorrel it is hard to get them back, so I want to do it right. I have to formulate my methodology hahaha

Percolating

I don't drink coffee so I don't have a clue as to how to make it.
I have this percolator now because I had guests who drink coffee like it was water :(
The percolator I have seen before when I was younger and in Tobago on the farm for holidays.
I am not sure that they had the percolating mechanism on the inside or if it was just a tall pot for boiling water.
But it looked just like this thing here sitting on my tiny gas stove :)
Well maybe it was more antique and rusty looking.

This ended up being

A great salad
MMMMM...Bear made it and I helped.
See the big chunks of Feta that I cut up? hmmmm annoying :(
Then the spinach and other greens :)
Then we added raisins and dressing and anything else we wanted. Remember what I said about the raisins (they make everything taste better).

Whole and Crumbled

Feta Cheese
No comparison
Use the pre-crumbled for salads.
The whole, you have to cut then TRY to crumble and then it never looks quite right. You have to LIFT the block of cheese OUT of the container and just so much handling made me just a little bit annoyed.
If you want to have the feta on a cheese spread for a wine and cheese thing then of course the whole is perfect (except that bits of it crumble on you but whatever).
Take your pick.