Every muffins recipe should not have nuts. If you love banana, cherries, and coconut, you will be delighted to know that these muffins are the ideal snack and perfect for morning breakfast. This particular treat is a make and share without any worries. This recipe for Crunchy Banana, Cherries, and Coconut Muffins is stress-free, very easy to prepare […]
The post A Crunchy Banana, Cherries, and Coconut Muffins recipe you’ll love appeared first on Caribbean Green Living.
Frugal Caribbean cooking is adaptable and easy to follow. Before diving into the Caribbean way of cooking, let’s define Frugal Cooking. Frugal Cooking is described as simple, every day and cost effective meals. Being frugal is to be able to stretch your budget. Why do we need to create a budget? A budget helps us stay […]
Posted From: http://www.africanbites.com/light-hot-cross-buns/
Hot Cross Buns Recipe- Soft, tender and lightly spiced brushed with sweet syrup and filled with juicy raisins. Absolutely delightful anytime!
When ever Easter rolls around there are a couple of things that start filling my mind. This is what’s on my mind today -Hot cross buns. Sticky, Sweet, Scented and Soft buns.
You know you just can’t beat homemade hot cross buns, right?
The first time, I tried these buns was coincidentally during the Easter Season.
My aunt had just returned from one of her glamorous trips to London and this time she wanted to share with us a treat that is enjoyed during the Easter Season. But before she did ,we promised to sit patiently and listen to her tales about Europe- Latest outfits , the meals that made you drool, the people- their customs, and the list goes on.
while she was immersed in her narrative suspense, I was deep in my thoughts-to tell you the truth I didn’t hear a darn thing she was talking about. She could have been speaking gibberish and I would have smiled and nodded happily. All I could think about was the hot cross buns- the taste, texture and could I have seconds. Yeah, that was me during my preteen years. Obsessed with food and still am today.
Fast forward to today, here I am making these buns during the Lenten Season- the scent wafting through the house gets me each time. What I do is triple the batch, make and freeze dough. When ever the craving hits, I remove, defreeze and just pop in the oven. You seriously don’t have to sweat it out in the kitchen everytime.
Desmond (my son) does not like any of the spices that goes into this. He picks out the raisin and hands the roll to me. He prefers the regular dinner rolls. It is just not happening, he is going to sit this one out and wait for this season to be over.
This hot cross bun is not too overpowering – so it is great enjoyed with dinner, breakfast or just because. Adjust the spices to suit your taste buds.
Most recipes use flour and water paste to make the cross but you can use icing (fondant , cream cheese icing or white chocolate ) The choice is yours
- 1 package (2¼teaspoon) Active dry yeast
- 3 tablespoons) Warm water (105F- 115 F)
- 4 ounce unsalted butter (114gram)
- 1 large egg
- 1 cup (230grams, 240ml, milk)
- ⅓-cup sugar (75grams)
- 1-teaspoon salt
- 3¾ cups (445grams) or more all-purpose flour
- ¾ -1 cup (150grams) raisins/currants
- 1 tablespoon grated orange
- 1½ teaspoon (nutmeg, cinnamon and allspice)
- 1-cup (120grams) flour or more
- ⅓-cup water or more
- 2-tablespoon sugar
- 2-tablespoon milk warm milk
- In a standing mixer or large bowl combine 2 tablespoons lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
- Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
- Lightly whisk in the egg to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
- Dump everything into the yeast mixture, and
- Mix by hand or on medium high speed using dough hook until all the ingredients are combined.
- Then add 3½ flour cups of flour, spices and grated orange. Continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
- Add additional flour (if needed) to make soft dough.
- If kneading by hand, turn dough on lightly floured surface and knead for about 6 minutes, then add the raisins, continue kneading for another 2 minutes or more if you want airy buns. Or you may carry out this same process with in a mixer
- Place bun dough in a greased large bowl. Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
- At this point the dough maybe divided into 12 equal pieces. Shape into balls. Place in greased 12-inch skillet, 9×13 baking pan or baking sheet
- Mix the flour and sugar with water to make the paste for the cross – add the water 1 tablespoon at a time, so you add just enough for a thick paste. Spoon paste into a piping bag Pipe a line along each row of buns, then repeat in the other direction to create crosses
- You may refrigerate before baking for up to 24 hours
- Pre-heat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
- Remove from the baking pan
- Combine milk and sugar and brush buns, let it cool. Delicious when served warm
These Quinoa Stuffed Bell Peppers are a healthy and easy weeknight meal, loaded with fiber, protein, nutrients, and flavor. They make a hearty, healthy, packed meal that’s amazingly delicious and would keep your belly full.
Gorgeous enough for a dinner party, hearty enough for family supper this Quinoa Stuffed Bell Pepperscombines a number of southwestern flavors that are good for you – beans, ground chicken, cumin, and of course the nutritional power house garlic, and quinoa.
The first time I tried quinoa, was a memorable experience, but not in a good way- so quinoa went on my blacklist– never again! . But they say in life- never say never, especially, when it comes to a powerhouse food.
Quinoa is a ” mother grain”- different from most grains, because it is a complete protein, packed with all the essential amino acids in a balanced protein. It is often cited as one of the best protein sources in the vegetable kingdom.
With such compelling evidence, how could I pass up on this “mother grain”? I decided to give it one more tries, but this time, on my own terms and with flavors that I love and one that is suitable for the whole family.
There is nothing boring about this spicy south –of – the border, chili, cumin, onions, garlic, coriander, stuffed in bell pepper, fortified with this my creole seasoning here In fact, you would think the quinoa is boiled rice and would want to eat it all the time.
I like mine with about a tablespoon of cheese on top of it . Makes it more indulgent .
The rest of the family prefer it without cheese.
Feel free to substitute ground chicken for ground turkey or lean ground meat.
- 4-6 bell peppers
- 1 cup cooked quinoa
- 2 cups cooked black beans
- 2-3 tablespoon canola or olive oil
- ½ pound ground chicken
- ½ cup diced onions
- 2 teaspoons minced garlic
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili
- 1-2 TeaspoonsCreole seasoning
- ½ cup chicken stock or water
- 2 chopped tomatoes
- 2 tablespoon chopped cilantro
- ¼ cup low fat shredded cheese
- Freshly ground pepper to taste
- Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
- To accelerate cooking time Blanch bell pepper in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon -let it dry on paper towels or clean dish, towel.
- In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add chili, cumin,creole seasoning, paprika, followed by tomatoes , continue stirring with a heavy wooden spoon for about 3 minutes.
- Then add chicken , beans, quinoa, and chicken stock. Cook for about 5 minutes
- Finally throw in cilantro, adjust the seasoning, to taste. Remove from the heat
- Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake until the peppers are tender and the filling is heated through, 25 to 30 minutes. Top with cheese
- Remove from the oven and let rest for 10 minutes before serving.
A Simple and Quick Jasmine Rice with Green Peas and Tomato dish prepared with the whole aromatic grains. I sometimes teach cooking classes to help people eat healthier and of course how to mix and match ingredients for that exceptional taste. I am always surprised to learn that my students remember all my cooking tips. […]
The post Simple and Quick Jasmine Rice with Green Peas and Tomato appeared first on Caribbean Green Living.
Salt, one of the oldest food seasoning, was discovered around 8,000 years ago. It has been proven time and time again that salt is crucial to our civilization. According to nutritionists, salt plays a significant role in the proper functions of healthy cells in our bodies. Same as staying hydrated, our body requires small amounts […]
Posted From: http://caribbeanpot.com/caribbean-stewed-pork-ribs/
We’ve grilled them, done a sort of “oven BBQ” during the winter and this coming summer I plan on doing a classic smoked/jerk over a charcoal fire, but for now I’d like to share yet another way to do pork ribs. You’re free to use the short ribs type you get at the Asian markets (ones sold for making dry garlic ribs), baby-back or your regular rack of pork ribs for this recipe. Using the classic Caribbean technique of ‘stewing’ to start, then we’ll slowly braise these ribs until they tender and packed with rich Caribbean flavor.
Hello friend, I am declaring today a day of thanks! I wanted to take a moment to say thank you! Thank you for being a part of the Caribbean Green Living community, thank you for your support and thank you for reading our newsletters. Last year we started making several changes to the site because […]
Posted From: http://www.africanbites.com/blackened-salmon/
Blackened Salmon with homemade Creole Seasoning and saute vegetables. When you are in the mood for a healthy and flavorful meal for dinner Super Easy to make and loaded with tons of flavor . What’s not to love?
Blackened is the process of adding or intensifying the flavors of any dish with creole seasoning .
You don’t have to stick to salmon or seafood . Salmon is one of my favorite fish and I stock up on it and use whenever hunger strikes.
When salmon is dreaded in creole seasoning then cooked in a hot skillet with butter, amazing things happen. The spices char, they intensify, the milk solids from the butter are browned and let’s not forget all that salmon has to offer. The fat from the fish melds beautifully with the combination of herbs and spices. It’s mild yet distinguishable taste is apparent and the moist, flaky texture makes the fish even more delectable.
While Some cooks create a dark , slightly burnt taste on the outside to actually ” blackened” or char their fish. I just like to slightly sear both sides to create a crust while still maintaining a moist and flaky fish.
To make a cohesive meal, obviously, you want to use the same creole seasoning used for the salmon on the sautéed vegetables.
A generous sprinkle and some garlic turns basic vegetables into a palate pleasing side dish that commands attention. The vegetables are a matter of preference , I used chayote, carrots, Zucchini and bell pepper.
I first had the combination of these vegetables on a menu at a Mexican restaurant . And you know what they paired it with? Yes, blackened salmon, at a Mexican Joint. When in there wanting to eat Mexican food but ended up with blackened salmon .
When sautéed, they too develop color in the form of the seasonings being singed at the edges and the cooking method preserves their natural tastes.
Feel free to adjust vegetables . If you are up for it serve with this Mexican oven rice here
- 3 -4 Salmon steaks, room temperature (about 6 ounce)
- Salt to taste
- 2-3 Tablespoons Unsalted Butter (replace with oil)
- 4-5 Teaspoons per salmon Creole Seasoning (Homemade
- Sauteed Vegetables
- 1-2 Tablespoons Cooking oil
- 2-3 Teaspoons minced garlic 1 large carrot 3 peeled, halved lengthwise, then cut on diagonal into ¼-inch-thick slices2 teaspoons creole spice (season to taste with more or less)
- 1 large red bell pepper, cut lengthwise into ½-inch-wide strips
- 1 large zucchini, halved lengthwise, then cut on diagonal into ½-inch slices
- 1 Zucchini , halved lengthwise, then cut on diagonal into ½-inch-thick slice
- 1 Chayote , halved lengthwise , then cut into diagonal into ½ inch -thick slice
- ½ cup water or broth.
- Salt to taste
- Brush salmon lightly with the oil then season with salt . Followed by the Creole seasoning.
- Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter . For the health conscious cooking oil
- Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached.
- Remove and serve with vegetables
- Blanche carrots by Cooking carrot in pot of boiling salted water for about 3-4 minutes. Drain and set aside
- Heat oil, over medium-heat in a Large saute pan. Then add garlic, and creole seasoning ; sauté about 30 seconds. Add carrots, chayote( if included) and remaining vegetables; sauté until just tender, tossing often . You may use about a ⅓- 1/2 cup water or broth to prevent any burns . Season with salt.
- Serve piping hot with salmon.
Posted From: http://www.africanbites.com/puff-puff-recipes/
Puff Puff Recipes for all puff puff lovers or Not ! If you are new to this addictive West African Street food , then this is a perfect place to start .
It’s always present in West African Parties, in fact, it would be sacrilegious not to have it on the menu , especially when kids are present. They are going to put you on the not so cool aunty list . No kidding!!!!
This round-up contains 7 delicious recipes from everyday puff puff recipes to indulgent ; vegan, beer, 20mins to borderline healthy .
You’ve just got to give it a try … at least once.
- Whole Wheat Puff Puff or Accra Made with 100% whole wheat flour , banana and flavorings . One bite and you going to love it . Get the recipe here
2. Chocolate Puff Puff- If you really want to indulge or serve puff puff for dinner , then look no further . Made with cocoa powder and drizzled with chocolate ganache. Hello! Check it out here
3. Accra Corn- Easy to make with corn meal .Check it out here .
4. Coconut puff puff- I just love the nuttiness coconut adds to this puff puff recipe. Quickly flies off the table .
5. You can’t beat the real thing. This is the traditional puff puff recipe enjoyed throughout West Africa and beyond. Simple , Easy and Addictive. Get the recipe here
6. You can’t beat these 3 ingredient Cassava Puff Puff also known as Kouti, or Accra puff , it’s even easier with store bought grated cassava recipe. Check it out here
7. Banana Puff Puff – Infused with banana . Check it out here
Don’t forget to let me know which is your favorite!!!