PHOLOURIE

Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack πŸ™‚

INGREDIENTS

  • 6 cups flour
  • 2 cups split peas powder
  • 2 packs yeast
  • 2 tsps salt (or to taste)
  • 2 tsps saffron powder
  • 4 tsps minced bandania (or cilantro)
  • 2 tsps minced garlic
  • minced hot pepper (to taste)
  • warm water
  • vegetable or canola oil for frying

DIRECTIONS

1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough

2.Then cup your hand and beat air into the dough

3. Let rest for 30 mins

4. Heat about 1 inch of oil over medium high heat

5. Drop rounded dough by the tbsp into oil and fry until golden

6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.

TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls

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CITRUS CAULIFLOWER RICE

Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste πŸ˜πŸ˜πŸ˜‹

INGREDIENTS:
  • 1 large head fresh cauliflower (about 2-3 pounds)
  • 2-3 tablespoons ghee (for cooking & flavoring) *you can also try butter or flavored coconut oil*
  • 1/2 medium onion, diced (about 1/2 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
  • zest from 1 lemon (about 1 tablespoon)
  • 2 teaspoons lemon juice (I used 1 1/2 tbspsΒ β™₯️ lemon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
DIRECTIONS:

  1. Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).

2. Cook the aromatics. Place 2 teaspoons ghee in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds

 

3. Finish it up. Add 1-2 tablespoons ghee to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.

 

MIX IT UP!

Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.

Keep the lemon and replace the parsley with fresh or dried rosemary.

Meal prep fajita bowls: citrus caulifower rice, chicken, peppers and onions, guacamole, pineapple chow

QUICHE CUPCAKES

If you need something quick and easy *and low carb* that you can make ahead for breakfast, give this a try! It’s a favorite in my home and you can change-up the ingredients! I’ll use whatever I have on hand! Spinach, bell peppers, mushrooms, bacon, sausage and extra cheese, go wild! 😁😁

Ingredients

  • 3 eggs
  • 3 egg whites
  • 3 cups baby spinach
  • 1/4 cup onion, chopped
  • 1 tsp garlic minced
  • 1/4 cup milk
  • 12 slices deli ham or turkey
  • salt and pepper to taste
  • 1/3 cup shredded mozzarella cheese (cheddar is yum too!)

Directions

1. Preheat the oven to 375F and spray a muffin tin with non fat cooking spray.
2. Spray a saute pan with cooking spray and saute the onions until they become translucent. Add the spinach and garlic and continue to saute until wilted. Remove from heat.
3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese.

4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to far over the edge or it will burn during cooking.

5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.

6. These are great warm or cold and will keep well in an airtight container in the refrigerator.

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BUTTER COOKIES

If you love melt in your mouth butter cookies you need to try these! It’s a softer batter so you can pipe easily with it. This is one of my childhood faves ❀️❀️

Do yourself a favor and make a double batch, trust me πŸ˜‚πŸ˜‹πŸ˜‹

INGREDIENTS

  • 9 oz butter at room temperature
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • Rainbow sprinkles (optional)

DIRECTIONS

  1. Preheat oven to 350 F, line baking sheets with parchment paper.
  2. Place butter in stand mixer (or you can use a hand mixer) and mix until creamy.
  3. Add sugar and vanilla extract and continue mixing for 12 mins until it becomes white and creamy.
  4. Using a spatula mix (sifted) flour into the mixture until completely combined.
  5. Put batter into a piping bag with a star tip (1/2″ to 1cm)
  6. Form cookies on the prepared sheets, sprinkle with rainbow sprinkles.

6. Bake for 12 mins or until the base turns light brown.

7. Let the cookies cool completely before serving.

🌺SORREL 🌺

πŸŽ„πŸŽ…Season’s greetings everyone!!πŸŽ„πŸŽ… We’re 22 days away from Christmas and since I’m in the spirit, I thought I’d whip up a batch of sorrel! Sorrel (Hibiscus) is a popular drink in Caribbean homes throughout the Christmas season.

I recently received my DecemberΒ CallalooboxΒ and it was full of goodies! Sorrel, lime pepper sauce, hot chow, mixed essence, black cake and split peas *which isn’t in the picture because I have no self-control and I ate it right away πŸ˜‚πŸ˜‚*. Check outΒ CallalooboxΒ to get these products I’ve used in this recipe and a whole lot more! The boxes would make great presents for those who love Caribbean food or those who are ready to spice up their kitchens 😊. Callaloobox is a new U.S. based subscription box service featuring seasonings, marinades and hot sauces from the Caribbean. Each box contains different products considered to be cornerstones of Caribbean cooking. When you receive the box, you’ll find an info sheet describing the main ingredients in each product along with some uses and helpful hints! Check them out here

I made a quick video showing how easy it is to make this delicious drink!

 


Ingredients

  • Β 3 oz dried sorrel
  • 2 cinnamon sticks
  • 3 grains clove
  • 1 1/2 cups sugar
  • 4 1/2 cups water
  • 1 tsp mixed essence

Directions

1. Bring the water to a boil

2. Add all the other ingredients and stir for 1 minute.

3. Cover and remove from heat and let steep for at least 1 hour.

4. Taste for strength and sweetness. If it’s too strong, add water. If too tart, add sugar.

5. Strain liquid into a jug or bottle and refrigerate.

Enjoy cold!

CREPES

Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again πŸ˜‚πŸ˜‹πŸ˜‹

INGREDIENTS

1 cup flour

1 1/2 tbsps sugar

1/4 tsp coarse salt

3 tbsps butter (melted)

4 eggs

1 1/2 cups milk

DIRECTIONS

1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top

2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat. 

3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges

4. Cook for 2-3 mins then gently flip and cook for another minute.

5. Roll the crepe onto a plate and serve with your favorite toppings.

We had a lot of berries so we made a mixed berry compote.

MIXED BERRY COMPOTE

Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc πŸ˜‹πŸ˜‹

INGREDIENTS

3 cups berries ( I like raspberries, blueberries, blackberries)

2 tbsps lemon juice

1/4 cup brown sugar

3 tbsps butter

DIRECTIONS

1. Put skillet over medium/low heat and melt butter.

2. Add sugar and lemon juice and stir until dissolved.

3. Add berries and stir gently until the juices spring.

4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened. 

Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger πŸ˜‚ ok maybe not a hamburger. 

EASY PUMPKIN PUREE

Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky πŸ˜‚* 

Our family planted a few types, Big Max, Connecticut, Amish and Ghost πŸ‘» pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*

So here’s the easiest and shortest recipe ever!

ROASTED PUMPKIN PUREE

1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)

2. Stab repeatedly *I had too much fun πŸ˜‚*

3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender. 

4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender.
That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.

Here are my pumpkin farmers πŸŽƒπŸŽƒπŸšœπŸ‘¨β€πŸŒΎπŸ‘©β€πŸŒΎβ€οΈβ€οΈ

PUMPKIN AND CREAM CHEESE MUFFINS

My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!

Filling Ingredients

8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla

Muffin Ingredients

1 package spice cake mix
15-ounces canned pumpkin

Optional: confectioners sugar to sprinkle on top 

Directions

1. Preheat oven to 350 degrees. Put muffin liners into pan.

2. Beat filling ingredients together until combined.

3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.

4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.


5. Drop in a level tablespoon of filling.

6. Cover with enough batter to fill the muffin cups full.

7. Bake at 350 degrees for 20-25 minutes

Makes 12 muffins

THE BEST CINNAMON ROLLS EVER!!

So today was the first day of my diet….. and I made cinnamon rolls πŸ˜‚πŸ˜‚πŸ˜‚ The universe was trying to tell me something because this recipe fromΒ twopeasandtheirpodΒ kept appearing on my news feed! You must try this recipe! It’s so delicious!

yield:Β 30 CINNAMON ROLLS

cook time:Β 17 MINUTES

INGREDIENTS:

FOR THE CINNAMON ROLLS:

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter
  • Brown sugar
  • Raisins
  • Cinnamon

FOR THE FROSTING:

  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

    DIRECTIONS:


    1. 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
      2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
      3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
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4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.

 


5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

 

6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.

7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!