This peanut butter and chocolate lasagna turned out to be delicious as I had imagined. Chocolate and peanut butter are always a fantastic combination that can tantalize your taste buds. I am the type of person that loves making anything from scratch. I very rarely …
These pineapple coconut muffins have a soft fluffy texture and are very delicious. Anything made with pineapples and coconut tends to be tasty once made well. I love making different things with pineapple, and as a Caribbean woman, I also enjoy adding the tropical flavor …
Quick and easy dishes are my go-to now. I want to create recipes that are simple, quick, and easy to make. This Spicy Shrimp stir-fry dish is one of my favorites. I love to cook with pineapples for their tropical flavor. The sweet juice in pineapple never disappoints, and it also adds so much flavor to savory dishes.
This Spicy Shrimp Stir-Fry with Pineapple in Sweet Chilli Sauce is so simple to make, and it’s a quick lunch or dinner to whip up for your family. So gather your ingredients, and let’s get started. You will need a pound of shrimp small-medium size, bell peppers, pineapple chunks, yellow onions, ginger, and garlic. These are the main ingredients, the ingredients for the sauce and other added spices are in the ingredients list, so be sure to check that.
The next thing to do after gathering your ingredients is to make your sauce. Whisk together your sweet thai chilli sauce, soy sauce, pineapple juice, corn starch, and chilli powder. Set this aside.
Dry your shrimp with paper towels. Season your shrimp with salt and black pepper, ground jalapeno, and ½ tsp chilli pepper powder. Heat a wok, skillet or large pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil, Add the shrimp to the heated oil at least ½ inch apart, leave to cook for 1 minute. Turnover and cook for another 30 seconds. Transfer the cooked shrimp to a clean platter or plate.
In the same hot pan or skillet add the other 1 tablespoon of vegetable oil. Add onion let cook for about 1 minute, then add ginger and garlic. Add pineapple let cook for another minute, then add bell peppers. Pour in your sauce that you made earlier. Then add your cooked shrimps combine with other ingredients to cook for about 2 minutes.
Garnish your spicy shrimp stir-fry with green onions and sesame seeds. Serve warm on a bed of rice or pasta.
This Easter Sugar Cookie is a great recipe to make for your kids this Easter Holidays.
Tacos are very delicious and a quick and easy-to-make dinner that your family will enjoy. Why not make your own instead of ordering takeouts?
Nigerian Jollof Rice is a popular dish across West Africa. It is a very spicy dish simmered in reduced tomato sauce as well as different types of seasoning. So it’s almost the end of Black History month in the United States and Canada, and I have decided to cook Nigerian Jollof Rice to celebrate my African heritage. As a Caribbean black woman, our style of cooking is similar to that of Africa.
Growing up with my grandmum and aunts, they used to make a similar type of rice called cook-up. It was a mixture of rice, peas, and vegetables. This one-pot meal is also similar to that of Trini pelau. The only difference is that with Trini Pelau, the meat is also cooked in the rice.
Nigerian Jollof Rice is very inexpensive and easy to cook. If you like to cook one-pot dishes, you could easily make this dish. The main thing about this dish is getting the flavor. I got my inspiration for this Jollof Rice from the blog Eleanor’s Dish @ https://elleyajoku.com/
As mentioned before, the flavor is essential to this dish. The foundation to getting the flavor is the sauteeing of the onions, garlic, and ginger. The next step will be to stir in the tomato paste and blended tomato mixture. The pepper in itself adds richness and spice to this dish. It is vital to stir the tomato sauce continuously to avoid burning. Once it starts to boil, it will splash up, so be careful when stirring.
Adding the main spices is the building up to give this dish its spicy taste. I listed the spices together so you can set them aside to add to the pot all at once. As you add the washed rice to the tomato sauce, stir in thoroughly. Reduce heat to low heat, cover with aluminum foil, and a tight lid pot cover to prevent the heat from escaping. Cook on low heat for 30 mins.
Once cooked, stir with a large pot spoon and allow to cook for another 5 minutes. Turn up the heat for at least 3 minutes to allow the rice’s bottom to burn slightly. Be very careful not to allow it to burn too much. Allow to cool and serve at room temperature.
You will enjoy this rice, it is very festive and tasty.
These vanilla cupcakes are super moist, not too sweet, and still delicious. I’ve been testing cupcakes for some time now, and I love this one. It has just enough sugar, so you don’t feel guilty eating them, and it’s very soft and spongy . For …
Nothing is more exciting than being able to whip up a quick and easy dinner for your family. Kebabs are that type of dinner. I love preparing and cooking my meals quickly, especially if I had a rough day. I usually make it for dinner; …
Trinidadian Pelau, commonly called Trini Pelau, is a traditional Trinidadian dish. It is a must-have when pigeon peas are in season from December to February. This dish is made with chicken, fresh pigeon peas, vegetables, herbs, and coconut milk. You can also make it with canned pigeon peas. However, many Trinidadian cooks will declare that nothing beats a Pelau made from fresh pigeon peas. The entire dish is flavored and colored with burnt sugar. Burnt Sugar is made by caramelizing sugar to produce a rich brown-colored syrup without overcooking. It is similar to burning sugar when making caramel.
Pelau is a one-pot dish. It is usually made on weekends and family gatherings (The Caribbean word for gatherings or get-together is a “lime”). Once you taste Pelau, you will love it. It’s already the end of January and I cannot let the pigeon peas seasoning pass without my Pelau. Here I am going to share with you step-by step instructions for making a delicious Trini Pelau.
In a large bowl, place chicken, wash thoroughly, and drain. Sprinkle salt over the chicken, squeeze lime juice over the chicken and mix to ensure all the pieces are evenly coated. Add green seasoning, minced garlic, minced ginger, culantro if using and pepper (to taste). Cover and allow the chicken to marinate for about 2 hours. If you wish, you can season your chicken from the day before and leave it to marinate in the refrigerator overnight if you have the time. The longer you leave it to marinate, the tastier it is.
The ingredients to make your green seasoning and instructions are in the recipe. This is how your blended Green Seasoning should look when it is finished.
If you are using fresh pigeon peas, once the shells are removed, wash with tap water, then wash with boiled water at least twice. Drain thoroughly and store in a zipped locked bag in the freezer if not using right away. Once ready to use, thaw out and boil with salt to taste and 2-3 tbsp of green seasoning until cooked.
While the chicken is marinating, gather all your ingredients and prepare for the Pelau. Make sure to check the ingredients list for optional ingredients if you wish to use them.
Place large pot on medium-high heat. Pour oil into the pot. Let the oil heat until it becomes hot, but not smoking. Sprinkle the brown sugar over the heated oil in an even layer. Use 4 tbsp of sugar, if the sugar is a light brown. Allow the sugar to melt until it starts to foam and bubble.
Add the seasoned chicken and stir in quickly to coat the chicken pieces with the burnt sugar evenly. Cover and leave the chicken to cook for about 8-10 minutes. As the water from the marinated chicken starts to dry down or evaporate while cooking, the chicken will become browner.
Add the rice to the pot, combine with the chicken, allow it to cook for 3 minutes.
Add the cooked pigeon peas and combine. Pour Worcestershire sauce and Soy Sauce stir in thoroughly, allow it to cook for another 3 minutes.
Add carrots, yellow onions and green sweet peppers or bell peppers, stir in and allow to cook for about 2 minutes.
Pour in coconut milk and stock from cooked pigeon peas or water if you don’t have the stock. Season with remaining 1 tsp salt and/or 1 tsp Maggi seasoning (if using) and ketchup and stir in thoroughly.
Toss in whole Scotch Bonnet Pepper. Cover and allow the pot to come to a boil on high heat for about 3 minutes. Remove the lid partially and allow it to boil until the liquid boils down to the surface of the dish about 7 to 8 minutes. When the liquid has boiled down to the surface, cover the pot entirely, reduce heat to low, and cook for 25 to 30 minutes or until all the liquid has been absorbed.
Pour the sesame oil if using all over the dish and use your pot spoon to stir in thoroughly. Sprinkle the green onions or scallion, pimento pepper and remaining 1 tbsp culantro (if using) on top and fold into the Pelau. Taste and adjust seasonings with salt and pepper if necessary.
Turn off the heat. Serve at room temperature.
This dinner is very light and healthy. It’s loaded with fresh vegetables and grilled meat with chimichurri sauce.
