Pineapple Ginger Drink

We just wanted to share one of our favorite, refreshing drinks for Spring, Summer, and especially winter – pineapple ginger- the ginger just gives that extra warming effect that is much appreciated especially during the winter time. It is our very own spin on a Jamaican favorite, pineapple ginger drink.

It freezes really well,  so there it’s certainly the possibility of enjoying this refreshing drink all winter long. Or you can always opt for purchasing frozen fruits and bottled ginger paste to make this beverage when the ingredients are out of season.

So,  give this pineapple ginger drink a try. It is not only refreshing, but provides a boost to your immune system, with an added benefit of clearing out your sinuses – definitely worth a try.

Ingredients

2 cups crushed pineapple (fresh or canned)
½ -¾ cup fresh ginger (minced or grated)
1 pinch grated nutmeg (optional)
3½ cups warm water
¼ cup passion fruit (optional)
¼ to ½ cup sugar




Directions

1. Bring 3 cups of water to a boil.
2. Add in some freshly grated ginger. Use about ¾ cup of ginger if you prefer a stronger ginger flavor. Then add a pinch of nutmeg.
3. Let steep for 2 to 3 hours and strain out ginger pulp, then set the ginger tea aside.
4. Now,  blend crushed pineapple in ½ cup of water until pureed.
5. Strain out the pineapple pulp or if your blender does an excellent job pureeing fruits, (this blender is awesome for that) then you can certainly keep the pineapple pulp in your beverage. We prefer it stained out.
6. Combine the cold ginger tea with the freshly made pineapple juice.
7. Add sugar to taste.
8. Taste and adjust sugar if needed.
9. If you are feeling like adding an extra tropical twist add a splash of passion fruit juice (up to ¼ of a cup of passionfruit juice).
10. Add in ice cubes or serve chilled for a cool refreshing beverage.




Avena

Avena (which means oat in Spanish) is a drink that is best known in South America and some parts of Mexico. But as with many dishes or foods around the world (beverages included), each country often has its own spin on things.

In the following recipe, we make it easy for you to choose or take your pick of which version to make.

 

Ingredients

1 cup water

½ cup milk

2-3 Tbsp Oatmeal

1 ½ Tbsp white sugar (or brown sugar)

1 tsp butter (optional*)

1-3 while cloves

¼ tsp fresh ginger (optional**)

½ tsp lemon or orange zest (optional**)

1 cinnamon stick or ¼ tsp cinnamon

½ stick of vanilla or ¼ tsp vanilla extract

1 pinch salt

* Puerto Rican version

** Dominican version

Directions

1. Boil water and milk in a saucepan.

2. Add in the 2 to 3 tablespoons of Oatmeal.

3. You can also mix oatmeal with water and milk and blend well prior to cooking.

4. Bring mixture to a boil.

5. Cook until slightly thickened for approximately 15 to 20 minutes on medium high. Or until liquid is reduced by a fourth of the way or to desired thickness.

6. Turn down

7. Add in your spices (cloves, ginger cinnamon, vanilla) and butter if you choose to make the Puerto Rican version or you can. If you are making the Dominicanian version, you can add in your ginger and citrus peels.




8. Let mixture simmer on low for 5 more minutes.

9. Add a pinch of salt.

10. If using cinnamon stick, remove the cinnamon stick before those 5 minutes are up to prevent too much of a cinnamon flavor. Also, if using citrus peels you can remove them also.

11. Add sugar to taste.

12. You can blend mixture if you didn’t in the beginning once it is cool enough. Or let the oat meal settle to the bottom and enjoy the beverage.

This is great as a breakfast or a light snack in between meals. You can sprinkle a touch of cinnamon before drinking or enjoy as is.

Note: It is best served warm. Refrigerate any leftovers for up to 3 days. You can double this recipe if needed.




Simple Oven Pot Roast

When it comes to North American dishes,  there is just something so comforting about a hearty delicious pot roast meal that keeps most people going back for seconds. This simple pot roast is as simple as it gets. It’s our simple oven pot roast, packed with lots of colorful veggies for a heart health lunch or dinner. Feel free to tweak or add more veggies… we skipped the potatoes to help make this meal even healthier (starch + meat = slow digestive process, which often results in excessive fat storage), so we are making this one a healthy one.

Ingredients

3lbs chuck roast

3 1/2 cups water

3/4 cup chopped onions

1 large red bell pepper

1 large green bell pepper

1 large yellow bell pepper

1 poblano pepper (optional)

1/2 cup carrots diced

1/2 cup celery

1 whole habanero pepper (optional)

2 1/2 Tbsp flour (adjust according to desired thickness /consistency)

1 Tbsp of Vegetable Oil

1/2 tsp of salt (adjust or use less if using beef or any type of broth that may contain high salt content)

1/4 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried basil

1/2 tsp oregano

1/4 tap marjoram

1/4 tsp celery salt (optional)

1 small bay leaf





Directions

Preheat your oven to 300 degrees Fahrenheit.

1. Chop the vegetables and set aside.

2. In a large cast iron skillet, sauté some of your chopped onions in the vegetable oil and remove and set aside.

3. In the same skillet, sear your meat. You can skip this step, but it really is worth doing as it adds to the flavor of your meal – I am all for building on flavor,  especially when it comes to meat centered dishes… it just adds to the heart of the dish.

4. Remove the meat and put it into your Dutch Oven or designated pot for slow cooking. Then season to taste.

4. Add in your chopped vegetables. Tip: try to pack your carrots under your meat cause they take the longest out off all the veggies to cook. Your can toss in a cup or so of  Irish potatoes if you want to,  but we purposefully omitted the added starch….





5. Add in your water to reach half way on the meat. Tip: Use chicken, veggie,  or beef broth instead of water for added flavor.

6. Cover and place your Dutch oven into the preheated oven. Let it go for 2 to 3 hours or until the meat is cooked tender or to your liking. You can also do this on the stovetop with your Dutch oven.

7. In a small bowl add your flour with some water – use enough water to make a semi thick paste. Add this mixture during the last 10 minutes of cooking.

Be sure to give this recipe a try and let us know what you think in the comments section below.

For your enjoyment always! Recipes from our table to yours.




Breaded Fish Balls

Here is a wonderful recipe from the continent of Africa, in particular, West Africa, Sierra Leone. This is a recipe for a beautiful side dish and snack we love to prepare and would like to share with all of our delightful readers out there.

Be sure to give it a try and share or post a comment below.

Ingredients

2.5 lbs steamed (herring) fish - deboned

1/4 cup Irish potatoes boiled & mashed (to make fish firm)

1 habanero pepper finely chopped

1/2 onion finely chopped

4-5 garlic cloves minced

1/4 tsp salt (or to taste)

2 beaten eggs

3/4 - 1 cup planko bread crumbs or regular bread crumbs (optional)

2 - 3 cups vegetable oil

Directions

1. Debone your fish (almost any fish will do).
2. Seasoned fish to your taste with salt, garlic powder, black pepper, and onion powder.
3. Steam the fish for 5 to 10 minutes.
4. Break up your fish into small pieces.
5. Chop your onions and pepper and add to fish.
6. Mince your garlic and combine with fish mixture.
7. Place fish mixture in your processor and pulse until coarsely blended.
8. Place your fish mixture in a medium bowl.
9. And add in your mashed Irish potatoes to create a firmer base.
10. Add salt. And combine all ingredients well. Then roll into balls.
11. Beat the eggs and set aside (you can skip this step if you are choosing to not bread your fish balls).





12. Dip each ball into the beaten eggs (you can also skip this step if you are choosing to not bread your fish balls).

13. Set the fish balls aside on a tray until you have a full batch ready to be breaded.
14. Dip each fish ball into your bread crumbs.
15. In a medium Dutch oven, heat up your oil and get ready to fry those delicious fish snacks. (Tip: Heat up your oil while you bread the fish balls).
16. Fry until light to medium brown & surface of fish balls look dry.
17. Stir often with chopsticks to prevent burning. Don't use spoon so fish balls do not break apart.
18. Enjoy as a snack or get creative and make it into a sandwich.

Hope you enjoy this recipe.

Let us know what you think and be sure to give us your feedback in the comment section below.

For your ENJOYMENT ALWAYS!

Salt Fish Fritters Snack

Here is a lovely, hearty snack for you to enjoy – Salt Fish Fritters! We tweaked this Jamaican fried snack just a bit. But the overall flavor is still a wonderful treat for anyone seeking new foods to try. So, do give it a try… you will be happy you did!

 




 

Ingredients

[ ] 1/4 lb salt fish (skin removed) washed & soaked overnight, deboned & break into small pieces. Wash with water & drain it at least three times, then boil for 5 to 6 minutes.
[ ] 1 small shallot diced
[ ] 1 pinch of dried thyme leaves (powder is best)
[ ] 1.5 cup flour
[ ] 2 medium tomatoes diced
[ ] 1 small scallion
[ ] .5 tsp baking powder
[ ] A pinch of minced scotch bonnet (optional)
[ ] 1 pinch black pepper or white (spicier)
[ ] 1 garlic clove crushed
[ ] 1/8 tsp dried basil (optional)
[ ] 3/4 cup water
[ ] 2 Tbsp crab meat (optional)
[ ] 1/4 cup oil for frying (on highest heat to avoid oil being sopped up)

 

NOTE: You can replace meat for cooked callaloo (green amaranth or red), 1/2 a cup (chopped or blended*) will work, just be sure to drain any excess water liquid.

*You can blend your greens (or grind in mortar) and let them drain a bit before adding into your batter . Add in your salt fish or cod fish.

In a medium  bowl,  add flour and your baking powder, then add in water.

Add in water, 1/4 of a cup at a time, to make sure batter is a desired thickness. Add in your chopped tomatoes and other ingredients.

Your batter should be medium thick like oatmeal.

 




 

Drop by the spoonfuls into preheated / hot oil and fry until golden brown. Fry until edges are go brown- about 3-4 min.

Serve with a side of fried plantains or enjoy by themselves as a hearty snack.

Sweet Potato Kamut Bread | Flat Breads

Ingredients

1 – 1 1/2 cup of boiled sweet potatoes (pumpkin or acorn squash works well*)

1/2 cup all-purpose flour

1/2 cup Kamut flour

1/2 tsp salt

3 Tbsp coconut oil or olive oil

 

*Optional: 2 Tbsp Brown Sugar (only if using squash)

*You can add in about 2 tablespoons of Brown sugar if you are using squash instead of sweet potato. Just be sure to mix the brown sugar into your squash before adding other ingredients. This helps ensure it dissolves well, you can also add a teaspoon of water if needed.

 

 

Directions:

Boil the sweet potatoes or squash and then peel and mash them.

Add in the salt, all-purpose flour and Kamut flour.

Note:

If dough is too dry, add in about a 1/4 cup sweet potato.

If the dough is too sticky, add some all-purpose flour one tablespoon at a time, you shouldn’t need more flour, you can add more flour if necessary.

Hand roll the dough into a thick log, and cut it into 8 medium sided pieces and roll each of them into a ball if you prefer a more rounded flat bread.

With a rolling pin (or French pin) roll out each balled piece onto a floured surface.

 

 

 

In a large skillet, heat up coconut oil or  olive oil on medium heat.

If your are using a cast iron pan, use medium low heat. But any heavy bottomed pan will do just fine.

Put the rolled out dough into the pan and let it cook for 2 to 3 minutes on each side until air bubbles start to form.

Once bread starts to puff up, flip and cook the other side, flip a couple more times until desired browning is achieved.

You can use a clean linen towel and a tortilla warmer to store your flat breads.

 




 

Hope you enjoy this flat bread and make sure to give us opinions or feedback in the comments section below.

 

NOTE: Breads can keep for 3 to 5 days, but are best eaten by 3 days.

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Sweet Potato Amaranth Bread | Flat Breads

Here is a highly flavored flatbread to put a spin on things when it comes to breakfast, lunch, and dinner. You can mix it up with the flours you choose to use and make an entirely different flatbread to add to your list of meal options. You can check out a variation of this recipe here, just to give you an idea.

 

 

Ingredients

1 cup of boiled sweet potatoes (pumpkin or acorn squash works well*)

3/4 cup all-purpose flour

1/4 cup Amaranth flour (use 1/2 a cup if you prefer the taste of Amaranth)

1/2 tsp salt

3 Tbsp coconut oil (or Ghee)

 

*Optional: 2 Tbsp Brown Sugar (only if using squash)

*Be sure add in about 2 tablespoons of Brown sugar if you are using squash instead of sweet potato. Mix brown sugar into your squash before adding other ingredients.

 

 




 

Directions:

Boil the sweet potatoes or squash and then peel and mash them.

Add in the salt, all-purpose flour and Amaranth flour. If the dough is too sticky, add some all-purpose flour one tablespoon at a time, you shouldn’t need more flour, you can add more flour if necessary.

Hand roll the dough into a thick log, and cut it into 8 medium sided pieces and roll each of them into a ball if you prefer a more rounded flat bread.

With a rolling pin (or French pin) roll out each balled piece onto a floured surface.

In a large skillet, heat up coconut oil or Ghee on medium heat, if your are using a cast iron pan, use medium low heat. But any heavy bottomed pan will do just fine.

Put the rolled out dough into the pan and let it cook for 2 to 3 minutes on each side until air bubbles start to form. Once bread starts to puff up, flip and cook the other side, flip a couple more times until desired browning is achieved.

You can use a clean linen towel and a tortilla warmer to store your flat breads.

 

Hope you enjoy this flat bread as much  as we do. And make sure to give us  your opinions or feedback in the comments section below.

 

NOTE: Breads can keep for 3 to 5 days, but are best eaten by 3 days.

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Pomfret Fish Fry

Try this Indian inspired, delicious fish fry made from Pomfret fish. It is a flavorful way to enjoy fish and you should feel free to substitute your fish with other fish like snapper or grouper or whatever fish your heart desires.

 

 

Ingredient:

3 Pomfret Fish
1 medium onions
2 medium tomatoes (chopped)
4-5 cloves garlic
1 Tbsp Curry powder (Turmeric or Ras el Hanut are also great substitutes, just use 1/2 a Tbsp if you prefer a less flavorful fish)
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp coriander powder
1 1/4 – 1 1/2 cup water
2 cups white rice
2 Tbsp Liquid Saffron

1 tsp dill (dried) – optional

2 Spring Onions (chopped)

 




 

Fry the fish in some oil with a pinch
or two of white pepper and sea salt and set aside.

Add in sliced onions to hot oil used to fry fish. Once onions are translucent, Add in garlic and the other ingredients, except the tomatoes.

After 2-3 minutes, add in your tomatoes. Cook for 5 minutes.

Add in fried fish. Add in water, the add freshly washed rice.

Once rice is halfway done (about 10 minutes later) add in the liquid saffron.

Let cook under low heat for 10 to 12 minutes or until rice is done.

Add extra tomatoes on top if you like and you can add some fresh parsley and or some fresh coriander leaves to garnish once rice is done cooking.

Serve with fresh lemon slices and enjoy your Pomfret Fish Fry.

If you have given our recipe a try. Be sure to let us know how it turned out in the comments section below.

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Flavor Packed Chicken Nuggets

 

3.5 lbs Minced or ground chicken (boneless thighs and breasts)

1 Tbsp Garlic powder

1 Tbsp Paprika

1.5 Tbsp Soya sauce

1 Tbsp Lemon juice

1/2 Tbsp onion powder

1/2 tsp Salt (to taste)

1/2 tsp Black pepper

1/4 tsp White pepper*

1/4 tsp mustard powder

2 Tbsp Olive Oil or Vegetable oil

 




 

*Use less if you prefer a mild flavor when it comes to spiciness.

Batter for Frying:

1 cup all-purpose flour

1 large egg

1/2 cup arrowroot starch or cornstarch

3/4 cup milk (can reduce or increase depending on how thick you want your batter)

1/2 Tbsp baking powder

2-3 Tbsp cold water

black pepper (up to 1/4 tsp or to taste)

3 cups vegetable or canola oil (for frying)

2 cups  bread crumbs

 

*Use less if you prefer a mild flavor when it comes to spiciness.

 

Add your spices to ground chicken. Mix well, then add mustard powder and oil. Mix until well combined.

Let marinate for 1 hr.

 

In a large bowl, mix all-purpose flour, corn starch or arrowroot, egg, milk (add enough to make a medium pancake like batter), mix well.

Add baking powder.

Batter should be a  medium thick consistency.

Add a pinch or two of black pepper to the batter.

Add in some cold water and stir well. Batter should be a thinner, pancake like or runny consistency.

 

In a separate bowl, POUR some bread crumbs.

Roll your ground chicken into balls and lightly pressing down on them to flatten slightly.

Dip them in batter and then roll them in bread crumbs.

Set aside until you have enough chicken nuggets prepared for frying.

 




 

Heat up some canola or vegetable oil in a wok or cast iron skillet (a wok is best so you can slide or drop nuggets down the sides but isn’t necessary if you have a decent sized frying basket or spoon) .

Fry nuggets for 10 minutes or until golden brown in heated canola or vegetable oil.

Serve while still hot.

Enjoy them with your favorite condiments or even with a side of French fries.

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Mutton Biryani

So, I like to keep things short and sweet when it comes to recipes, so no background story on this one, but from time to time I will share my travel adventures with you all in hopes you will enjoy them. For those who are unaware mutton is a type of meat or lamb cut taken from an adult lamb and in some cases, goat.

When prepared correctly the dish can be exquisite and mind blowingly delicious.

You certainly don’t have to know someone of middle eastern or Indian descent to enjoy mutton from time to time. It is certainly delicious and flavorful dish to enjoy from time to time. So, treat yourself by giving our recipe a try. Just be sure to let us know in the comments section below how it goes.

Now onto the recipe.

 

 

Ingredients – for Mutton Marinade

3.5 lbs Mutton

1 1/2 Tbsp Lemon or Lime Juice

1 Tbsp Salt

1 1/2 Tbsp Garlic-Ginger paste

1 tsp Turmeric

Mix the above ingredients with your meat. Let the mutton marinate overnight or at least 6 hours (the longer the better).

Other Ingredients

2 large Bay Leaves

3-5 green chilies (to taste)

3 large red onions (sliced)

1-2 cans diced tomatoes (or 3 medium tomatoes)

1-2 tsp Coriander powder

1 cup fresh coriander leaves

3 1/2 tsp garam masala powder

7-8 Tbsp oil (for sautéing)

3 1/4 cup water

1 1/2 to 2 Tbsp (Kashmiri) Red Chilli Powder

3/4 tsp Cumin powder

4-5 mint leaves

1/4 oz whole garam masala

a pinch of saffron

2-2 1/2 cups Biryani Rice

2 Tbsp Ghee

1 1/2 Tbsp Rosewater

2 large onions (fried and set aside)

 




 

Directions:

Heat oil up in a large pot or dutch oven.

Add in whole garam masala (you can make your own or purchase here on Amazon). Add in the red onions, bay leaves, and green chilies.

Sauté for one to two minutes, then add in the ginger and garlic paste.

 

Add in the marinated lamb and or goat (i.e. mutton) and brown it. Once the meat is brown, add in water and cook until meat is half-way done – about 30 to 40 minutes on medium low heat.

After meat is half done, add Kashmiri Red Chilli Powder. Add in the following: coriander powder, garam masala powder, and Cumin powder.

Let simmer for 20 to 25 minutes on low.

Add diced tomatoes & cook until they are tender. If using canned tomatoes, drain water first before adding and cook for 3 to 5 minutes to avoid over cooking. Note: Tomatoes do not have to be mixed in, just simply layer them on top of meat mixture, so they basically get steam in the stew.

Add coriander leaves and mint leaves.

Mix in the last three ingredients you have now added and remove from heat. Leave pot covered.

Make a pot of Biryani rice. Your rice should be a little more than halfway done let’s say about 70% done.

Put a layer of your steaming hot rice in a pan or baking dish, then add a layer of your stewed meat on top. Add a layer of rice on top of it. Add meat stew. Repeat this layering process, alternating your meat stew with rice, just be sure the last or topmost layer is rice.

Add Ghee on topmost layer of rice.





Mix the Rosewater with a pinch of saffron (you can crush the saffron threads with a little bit of salt before adding to rosewater to help with faster color release). Sprinkle water over rice and meat layers.

Add the 2 large onions you had fried, sprinkled all over the top. Add extra coriander and mint leaves if you would like.

Cover your pot with foil and then place lid on and cook for 20 minutes on low. You can skip the foil if you are using a good quality Dutch Oven.

If using a baking pan, cover with foil and bake at 250°F for 10 to 15 minutes or until rice grains are medium soft. You don’t want your rice to be too soft.

Once done mix layers together well and serve while hot.

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