Hey everyone! So as most of you know I’m from the beautiful islands of Trinidad and Tobago and cooking is near and dear to my heart! I use a wide array of spices and seasonings, a lot of which I can only get in Trinidad. Since I’ve moved to California 12+ years ago, I’ve searched and searched for Caribbean stores where I can purchase the items I need, but with no success. I’ve only found one place and it’s 3 hours away and that’s so inconvenient!
Then CALLALOO BOX came into my life and made everything better! Callaloo box is a new U.S. based subscription box service featuring seasonings, marinades & hot sauces from the Caribbean twin-islands of Trinidad & Tobago. The founders are 3 girlfriends who are all immigrants from Trinidad currently living in the U.S. and Canada. Each month the box will contain different products considered to be cornerstones of Caribbean cooking.
Their aim is to get these products into the hands of anyone interested in Caribbean cooking that live in the U.S. and don’t have easy access to them, or anyone who simply loves food, cooking and experimenting.
A special discount code NATASHA5 is available to my followers for $5 off of their 1st box when signing up for a month-to-month subscription!!
They currently only offer U.S. deliveries but are actively working towards launching deliveries to Canada next year.
When you receive the box, you will see that it includes an info sheet describing the main ingredients in each product along with some uses and helpful tips.
You can check them out and subscribe on their website at www.callaloobox.com or follow across social media (IG, FB & Twitter) at the handle callaloobox.
Here’s my dinner of bodi *Chinese long beans*, cucumbers and kuchela, which I received from the callaloo box!! It’s a spicy mango condiment that adds so much flavor to your meal!
Hey guys! So I’m all about quick and easy breakfasts and I’ve added a new recipe to the collection. I found this recipe on BuzzFeed and it is yummy and super easy for a busy morning. As they said “Ain’t nobody got time for that!” 😂😂
Here’s the recipe:
4 cups pancake mix
2 cups milk
1 peach, sliced
1 cup blueberries
1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place peach slices on top of the batter, followed by the blueberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate
I’ve been on a bread baking spree! I have to share this delicious recipe from twopeasandtheirpod. Check it out here!
yield: 2 LOAVES
prep time: 15 MINUTES
cook time: 60-65 MINUTES
total time: 1 HOUR 20 MINUTES
FOR THE BREAD:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
FOR THE LEMON GLAZE:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
- Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
- Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
- While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Hey guys! I’ve been missing in action for a while, again! But I’m back to cooking and baking and today I tried this wonderful recipe from Two peas in a pod! It’s called chocolate zucchini bread and it’s so moist and delicious I just had to share! And I mean it’s healthy because it has a ton of Zucchini in it 😂😂
I followed the recipe pretty closely except I added more sugar because I used unsweetened cocoa and I also used milk and semi sweet chips. To keep the chips from sinking to the bottom, I dusted them with flour before mixing them in.
Here’s the recipe
yield: 1 LOAF
prep time: 15 MINUTES
Cook time 50 MINUTES
total time: 1 HOUR 5 MINUTES
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
My daughter and I did some rainy day baking, I was only allowed to help with the oven 😁💪 This is her favorite blueberry muffin recipe 🙂
- 1⁄2 cup butter at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour
- 1⁄2 cup milk
- 2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries
- 1 tablespoon granulated sugar, mixed with 1⁄4 teaspoon ground nutmeg
- Heat oven to 375°.
- Grease 18 regular-size muffin cups (or 12 large size muffins).
- In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
- Add eggs one at a time, beating after each.
- Beat in vanilla, baking powder and salt.
- With spoon, fold in half of flour then half of milk into batter; repeat.
- Fold in blueberries.
- Spoon into muffin cups and sprinkle topping onto each muffin.
- Bake 15 to 20 minutes, until golden brown and springy to touch.
I stumbled across three recipes today and they all looked so delicious that I had to try it! I’ve been trying to eat healthier and I’m on the search for easy and delicious recipes. I ate this salad for dinner with turkey that I seasoned with spicy taco seasoning mmmhmmmm!
Here’s the recipe
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
Gently stir all the ingredients together, add the salt and pepper just before serving.
Here we have my favorite Indian sweet with a Caribbean twist, goolab jamoon. The fragrant, rich dough is heavenly. It’s the second sweet that I learned make from my mama *grandmother*. Now I’ve visited a couple Indian restaurants in the US and whenever I order the goolab jamoon I get something totally different! It’s these round balls soaked in syrup. Which leads me to believe that the recipe must have changed on its way to the Caribbean from India.
Nevertheless both are deliciously sweet and I can easily eat them all in one sitting 😂😂
1 cup butter
4 cups flour
1 tsp ground cardamom
1/2 cup powdered milk
1 can condensed milk
1/2 cup evaporated milk
1 cup oil for frying
2 cups white sugar
1 tsp grated ginger
4 cups water
1. Rub butter into the flour, cardamom and powdered milk until crumbly
2. Add the other milks to the flour and knead lightly to combine. * Or use a food processor with dough blade*
3. Form almond shapes about 2 inches long and deep fry until golden brown
4. Boil sugar, ginger and water to a thick syrup (it should spin a thread when the spoon is raised)
5. Pour syrup over the chief goolab jamoon and stir continuously until the sugar crystallizes .
This is my favorite topping for a baked potato or steak! So fresh and herby, definitely a must try!
1/2 cup butter slightly softened
2 tbsp lemon juice
1/4 cup parsley finely chopped
2 tbsp chives finely chopped
2 tsp minced garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1. Puree all ingredients in a food processor until smooth
2. Scoop mixture into plastic wrap and roll into a log, refrigerate until firm.
Use this yummy compound butter on steaks, shrimp, steamed veggies, baked potatoes or in soups and stews. The possibilities are endless!
Ok so I’m not that good with coming up with food names, but its delicious and you should give it a try! It almost felt like summer…until I glanced at the thermometer… Brrrrr *shiv…
Source: Grilled Salmon and zoodles…caroodles?!?