Italian Green Beans with Garlic and Shallots, quick and easy too! Many years ago, I was on cloud nine when I cooked my first vegetable dish with Herbes de Provence. I discovered that I would have an everlasting love with this aromatic blend of herbs. Adding a blend of herbs and spices to vegetable dishes […]
Follow my blog with Bloglovin This Sally Lunn Bread recipe is very easy to follow and very enjoyable. If you have a bread machine this will definitely make life much easier. Back home, in the Caribbean, most bread sold in bakeries or patisseries (how we call them in Haiti) are baked fresh daily. I grew up […]
Linguine with Carrots in a cheese and savory sauce is one of the best dishes I ever created for no meat dinner day. If you have not tried mixing pasta with carrots and leeks, then today is your lucky day. This recipe will knock your socks off. The perfect blend of cheeses and spices coats each […]
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Posted From: http://www.africanbites.com/slow-cooker-oxtail-soup/
Slow Cooker Oxtail Soup – a hearty stew with rich broth and succulent tender meat that’s comforting and perfect anytime of the year Cold and warm season.
Who says soups are only good during winter ? I don’t know about you but anything that is hearty , and elicits mouthwatering, lip smacking gelatinous flavours count me in. I can’t wait for a certain time of the year to indulge. Sorry, when it comes to food, patience is not one of strong suits.
I have had tons of request for a slow cooker oxtail soup/stew and since YOU my lovely readers have a space in this lady’s heart, I’m granting your request while I also satisfy my oxtail craving. Win Win Right?
Slow cooking is THE absolutely best way of cooking oxtail. AND you are not going to get all sweaty from hours of cooking . You know why?
Slow cooker doesn’t heat up the house as much as a stove or oven would. .
If you’ve never tried oxtail before then you are seriously missing out .YES. The cow’s tail is full of bones and connective tissues that when cooked for hours give off that rich, Luscious , soupy flavor.
And don’t forget the bones, you really want to nibble down the bones and enjoy every flavor there is! No worries , I don’t judge .
This Oxtail Soup is seriously packed with flavor; with a tasty broth mixture along with variety of herbs and seasonings. The combination of beef broth and the tomato paste makes a flavorful and savory combination for this often neglected main dish. If they only knew ! Well, I rather have it this way, if not the price would go through the roof. I don’t know if you’ve notice but oxtail prices have been creeping up lately.
I digress. Back to this oxtail soup , like most of my stew recipes, I preferred to brown the oxtail first on the stove rather than throwing everything in the slow cooker . The extra 10 minutes is of the oxtail caramelized surface will lend rich flavor to the finished dish
Oh, don’t forget to serve with a loaf of bread , preferably baguette . You definitely going to need it to soak up the soup.
- If you can get oxtails that well trimmed , if not remove as much visible fat as you can before cooking it.
- Oxtail soups turn to be too oily for some folks , so towards the end of the cooking process use a spoon to spoon off any extra fat at the top of the dish.
- Also another way is to cook the dish a day ahead , refrigerate and remove visible fat at the top.
Slow Cooker Oxtail Soup
A hearty stew with rich broth and succulent, tender meat. Perfect for those who still need good old comfort meal during summer.
- 1-2 tablespoon cooking oil
- 2 – 3 pounds oxtail cut up medium pieces
- 1 onion chopped
- 1 Tablespoon minced garlic
- 2 teaspoons fresh chopped thyme
- 1 teaspoon smoked paprika
- 1 tablespoon ketchup /tomato paste
- 1 Whole Scotch bonnet pepper
- 2 green onions chopped
- 5-6 Whole pimento seeds ((allspice),)
- 1 Tablespoon Worcestershire sauce
- 1- teaspoon curry or more adjust to preference
- 1 pound carrots
- 1 Tablespoon bouillon powder or cube ((optional))
- Salt to taste
- 15 oz Cannellini Beans , drained, rinsed
- 2 Large potatoes, cut into chunks
- Season oxtail with salt and pepper. Set aside
In a large cast iron or sauce pan heat oil (about 2-3 Tablespoons) over medium heat, until hot. If using a cast iron , only use about a Tablespoon of oil.
Add the oxtail sauté stirring frequently any browned bits off the bottom of the pot, until oxtail is brown. Drain oil if necessary (leave about 1-2 tablespoons)
- Add onions, green onions, garlic, thyme, all spice, Worcestershire, smoked paprika and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder and stir for another minute.
Then add to crockpot/slow cooker, together with carrots and potatoes
Deglaze pan with about 2 cups water, gently pour into slow cooker, add about 2-3 cups . You may adjust for with more or less water at the end .
Cover and cook on Low for about 7 -8 hour, or until desired tenderness has been reached. Remove and serve with rice and or baguette.
Calories from Fat 108
Here’s a quick and simple chicken dish I usually make during the cooler months when I can use the oven without overheating the entire house. During the summer months these marinated chicken pieces also make its way onto my outdoor grill. The key with this recipe is the spiced rub we marinate the chicken with for maximum Caribbean appeal. If you decide to rock these on your outdoor grill, I’d recommend cooking them on an indirect heat or you’ll risk burning the spices and you won’t like the outcome.
Roasted Cauliflower is one of my favorite ways to cook this lovely vegetable. This method, although easy, is the best way for me to enjoy cauliflower. The amazing thing is that I don’t even need to add a fancy oil. 🙂 The fancy oils are usually more expensive than regular or common oils. These oils are processed […]
Caribbean Corn Beef and Cabbage – An aromatic stir fried cabbage and corn beef cooked the caribbean Style with aromatics . Easy peasy weeknight meal.
Caribbean food is all about creating robust flavors with the help of distinct spices and herbs like thyme, garlic, and scotch bonnet pepper , which are readily available in the region. These flavors easily spice up a dish without hours of cooking .
Corned beef (also called bully beef) in the some parts of the Islands and cabbage is one of those meals that these spices come in handy . Quickly permeating every inch of it with it’s lovely aroma and leave you wanting to eat right out the pot -Guilty!
You may be hesitant about the use of canned corned beef but is extensively used in African , Caribbean and South American Countries . I remember as a child, we always had a can or two readily available for a quick meal.
One of those meals that not only does it satisfy but always brings back tons of memories .
Every once in a while I like to go down memory lane … I’ll admit I don’t make this as much.
Just pick a brand of canned corned beef that offers a quality product. It should have a good beefy flavor, shouldn’t be overly salty and the right meat to fat ratio is a must for that signature melt in your mouth factor.
After taking care of the beef selection, this recipe is almost too easy. Since the protein is cooked, all you have to do is shred the cabbage, add it to a hot skillet with the other additions, sauté until tender yet crisp, incorporate the beef and you’re done. The result is a one skillet dish with enticing aromas, mouthwatering textures, and simple yet robust flavors. The cabbage is tender with just the right amount of crunch while the meat is expectedly beefy and melts on the tongue. On top of that, the dish’s heat level is just right.
Rice is the perfect base for the dish since it provides some balance, prevents the canned beef’s salt level from overwhelming and controls the pungent aroma of cooked cabbage.
Add some fried egg sunny side to the mix to make it more enticing .
Caribbean Corn Beef and Cabbage
Caribbean Corn Beef and Cabbage – An aromatic stir fried cabbage and corn beef cooked the Caribbean Style with aromatics. Easy peasy weeknight meal.
- 1 canned Corn beef ((12 ounce ))
- 3 tablespoons or more cooking oil
- 1 medium onion chopped
- 2 teaspoons fresh thyme
- 1 teaspoon allspice
- 2 teaspoons minced garlic
- 1 whole scotch bonnet pepper
- 2 green onions chopped
- 1-2 tomatoes (, chopped)
- ½ medium bell pepper (, chopped)
- 1 teaspoons paprika
- 1 small head cabbage (, chopped (about 5 to 6 cups))
- Salt and white pepper to taste
- Slice or chop cabbage then set aside.
Heat a large skillet over medium heat, then add about 3 Tablespoons or more oil to skillet. Followed by onions, garlic, thyme, allspice and scotch bonnet pepper. Saute for about 2-3 minutes until fragrant , stirring occasionally to prevent any burns.
- Toss in green onions, tomatoes , bell pepper , paprika and white pepper , cook for an additional 2-3 minutes .
- Then add cabbage, stir to incorporate all the ingredients. Cook for about 5-7 minutes . Add a small amount of water as you go. (see notes ). Adjust for seasoning with salt and pepper .
- Add chunks of corned beef to the cabbage . Cover and let it cook until cabbage has reached desired doness depending on preference .
- Serve with rice, dumplings and or/ boiled bananas
- When cooking with cabbage it’s important to note that it naturally contains water in its leaves. So start by adding just a small amount of water. And add more as cabbage cooks, add more or less as you cook. You do not want too much liquid in your dish.
- Be mindful of the fact that Corn beef is salty so air on the side of less salt . You may add more as you go.
- If you like chunks of corn beef , do not stir after you add.
Calories from Fat 207
If you like pineapple chicken you’ll really love this easy recipe. It is our version of what we call Auntie Grace’s Caribbean Pineapple Chicken. That’s because when my sister-in-law came to visit years ago she made it several times and Angela and her siblings, who were young at the time, loved it! They loved it so much they’d ask me to make it for them again and agin. So this is my version of Grace’s delicious original recipe.
What I love most about this dish is that it’s so colourful and impressive to serve. The vegetables and pineapple give a colourful tropical freshness that tastes as good as it looks. I also think it’s pretty foolproof. You can even substitute some ingredients for what you have on hand, like asparagus instead of bell peppers. However, it’s the pineapple juice that is the trick to getting the sweet and sour flavour we love. We like using canned pineapple chunks instead of tidbits, but, even better, using a freshly cut pineapple for this recipe will take it to a whole new level! Either way this dish easy, delicious and sure to become a favourite with your family, too!
Easy Caribbean Pineapple Chicken Recipe
3 1/2 lbs Chicken Thighs, skinned
1 tsp (5 mL) Onion Powder
1 tsp (5 mL) Garlic Powder
1 tsp (5 mL) Paprika
1 tsp (5 mL) Salt
1/2 Red Bell Pepper, sliced
1/2 Green Bell Pepper, sliced
1/2 Orange Bell Pepper, sliced
1/2 Yellow Bell Pepper, sliced
2 cups (500 mL) Water
1 large carrot, julienned
1 14-oz (398 mL) can Pineapple Chunks with juice
1 Tbsp (15 mL) Ketchup
1 Tbsp (15 mL) Corn Starch
To add colour we used a variety of bell peppers. However, it is also fine to use one or two colours of peppers instead
Step 1: Season skinless chicken with Onion and Garlic Powder, Paprika and Salt. If possible, marinate overnight or for at least one hour before cooking
Step 2: Brown chicken on both sides in a skillet on High, then bake for 30 minutes in the oven
Step 3: Remove chicken from skillet and 1 cup boiling water to pan dripping and bring to a simmer. Add peppers and carrots and sautee until soft about 3 minutes. Add pineapple juice and ketchup and bring to boil.
Step 4: Stir cornstarch with 1 cup cold water and add to skillet; stir gently until sauce thickens. Add chicken to skillet spoon sauce over the chicken. Note: remove pan from heat so sauce does not dry out before serving
Serve chicken with rice and a green salad