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 😋😋
3 cups berries ( I like raspberries, blueberries, blackberries)
2 tbsps lemon juice
1/4 cup brown sugar
3 tbsps butter
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 😂 ok maybe not a hamburger.
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.
When I moved to the United States, I was amazed at the variety of foods! Almost every country’s dishes could be found. Immediately I was drawn to Mexican food, my first experience was Taco Bell and needless to say I was sorely disappointed until I had the real deal at a small authentic Mexican restaurant that didn’t even serve cheese on their tacos! The little lady chef muttered “That’s for Americans! We no do that in Mexico!”
I was blown away, the intense flavors, the spiciness, the savoriness and the desserts Oh my goodness! Give me a coconut macaroon every day please! or maybe a cream filled churro dipped in a ton of cinnamon and sugar *drool* but I digress. Since Mexican food is quickly becoming a favorite, I’ve tried to make a few dishes myself. I found this black bean recipe on Food Network. It’s pretty basic, but very tasty and it goes great with tacos, burritos, carne asada, mexican grilled chicken or by itself! I just love the different shades of purple and navy you see after soaking, so pretty 🙂
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Queso fresco and fresh cilantro, for topping (optional)
- Soak the beans in a pot of water overnight. Drain.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes.
- Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. (Usually takes about 90 mins but some beans are just difficult 🙂 )
- Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
I absolutely love Jamaican food, but jerk pork is one of my favorites, it’s so spicy, savory and juicy and mouth watering and you get the point! Pair this up with some rice and peas and salsa and fried plantains and a couple festivals *a sweet fried dough* and BAM! You’re an islander ha!
The best part is how easy it is to make! My marinade of choice is Walkerswood Jerk Seasoning. I let my pork marinate for a day or more, and then I toss it in the oven at 350 F for 35 mins, and then move the pork to the grill over medium low heat. Baste with your favorite BBQ sauce and let the meat slowly cook and the sauce to caramelize beautifully. Let cool, then cut and serve.
- Country style pork ribs ( you can use chops too)
- Jerk seasoning marinade *I prefer Walkerswood hot and spicy*
- Lime juice
- Wash the pork with lime juice.
- Add 1-2 ozs of marinade per pound of pork.*I love Walkerswood jerk marinade but there are other brands*
- Massage marinade into meat. *please wear gloves if you don’t want your hands to be on fire*
- Let pork marinate for at least 2 hours or over night for intense heat and flavor.
- Bake pork at 350F for 30 mins. Reserve about 1/4 cup of drippings.
- Add the drippings to 2 cups of your favorite BBQ sauce and reduce.
- Put pork on grill over medium to low heat and baste with your sauce.
- Cook until finished!
I love love love salsa and this tropical spin is so fresh and perfect on grilled meats! I’m making this to go along with Jamaican jerk pork. My tummy is going to be happy tonight!
- 2 cups fresh pineapple, chopped
- 1 semi-ripe mango, chopped
- 1 kiwi, chopped
- 1⁄3 cup purple onion, chopped
- 1⁄4 cup fresh cilantro, chopped (or to taste)
- 1/2 tablespoon fresh ginger, chopped fine (or to taste)
- 1 tablespoon lime juice
- 1 tablespoon rum (or to taste)
- 1 tablespoon jalapenos (or to taste)
- 1/2 tsp salt (or to taste)
- Put all ingredients in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
My family had this salsa, with jerk pork and Jamaican rice and peas!
I’m bringing this dish to Fiesta Friday because every fiesta needs salsa! The party is hosted at blogFiestaFriday.net.Thanks to the new co-host Anna @Anna International! For having us!
Dhal, a staple in Trinidadian cooking. We make this dish alongside curries or to be eaten alone like a soup or with roti *flat bread*. It’s healthy, flavorful and filling.
So funny story, when I was a teenager I was a bit rebellious *What? Really?! No way!*… I know, hard to believe right!? Anyway, my mom was forcing me to learn how to cook and I wanted no part of it, so I was throwing a hissy fit about cooking dhal and deliberately doing it wrong so she would just get mad at me and shoo me away. Well….she didn’t and I got a pot spoon thrown at me and she made me count each grain of dhal *split peas* in the package! Ever since then I’ve hated dhal and refused to make it! *Yeah! I’ll show her!!*
Years later, I’m pregnant and craving dhal and I didn’t know how to make it! According to Caribbean superstition, when you get pregnancy cravings and you don’t satisfy it, your child will be born with a birthmark shaped like what you were craving! And I was not about to have a child with a dhal birthmark on his head! 😁
Luckily my sister Giselle was visiting me and she is the best dhal maker I know *Yeah! Take that mom!!*, so I paid close attention and wrote down this recipe. I like my dhal not too thick and not too runny, just in the middle.
1 cup yellow split peas
2 1/2 cups water
7 grains garlic
1/2 onion chopped (medium)
1/2 habanero pepper ( keep whole if you want the flavor and not the heat)
1/4 tsp saffron powder
2 pimento peppers finely chopped (or you can use jalapeños)
1/4 cup vegetable oil
1 tsp whole geera (cumin)
1. Soak split peas for a couple hours and drain.
2. Boil 2 1/2 cups of water and then add the peas.
3. Add the 5 garlic grains, onion, peppers and saffron powder.
4. Let boil until peas are very soft and tender.
5. In a small pan, heat oil and add 2 grains garlic and geera, let it brown over low heat.When the garlic is brown, carefully pour the oil mixture into your split peas. (This process is called chunkaying)
6. Whisk the mixture or puree until smooth and add salt to taste (about a tsp)
TIP: If your dhal is too thick you can add hot water until you get to your desired texture.