FRIED DUMPLINGS

Hey everyone!

It’s come to my attention that fried dumplings isn’t as common as I thought! So I’d like to share how I make it.

In the Caribbean, dumplings are traditionally made to go along with stews and curries. It’s a basic recipe really, flour, water or coconut milk and salt to taste.

My brother-in-law actually showed me how to make fried dumplings and that’s the way I’ve eaten them ever since!

It’s a lot more flavorful than plain dumplings and just smelling it makes my mouth water 😂😂 So here’s what I do, start with a basic recipe for ‘Cow Tongue’ Dumplings

INGREDIENTS

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • pinch of sugar
  • 3/4 cup warm water or coconut milk

DIRECTIONS

  1. Mix the  dry ingredients together and add water, knead the ingredients to make a firm dough, cover and let rest for 15 mins.
  2. Bring a medium pot of water to a boil and add some salt.
  3. Shape and add the dumplings to boiling water for about 10-15 mins, they will float to the top when done.

4. Drain the dumplings. At this point you can eat the dumplings with your favorite stews or curries or smoked herring and saltfish dishes 😋😋😋

 

 

But we’re adding some extra oomph!

FRIED DUMPLINGS

Ingredients

  • Slice 1 small onion
  • Mince 3 cloves garlic
  • Chop a small handful of cilantro (or shadow benny/ bandania )
  • Mince a couple pimento peppers (or you can use Bertie’s Pimento Sauce )
  • Half or a whole hot pepper (if you’re brave 😁)
  • Golden Ray
  • Oil (I like to use avocado, but you can use whichever you like)
  • Salt to taste

DIRECTIONS

  1. Heat a couple of tbsps of oil and about 1 or 2 tbsps of golden Ray in a large frying pan.
  2. Add the onions, garlic, cilantro, pimento, hot pepper and some salt.
  3. Let it cook and then add the boiled dumplings and toss to coat and let it fry for a few mins.

     

  4. Add your favorite sides and enjoy!!!

 

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JAMAICAN RICE AND PEAS

Let me start off by confusing you! This dish isn’t actually made with peas, it’s made with beans, red beans, also called kidney beans! Are you still there? *crickets chirping* PERFECT! I love Jamaican rice and peas, with jerk pork or jerk chicken or escovitched fish and fried plantains with a side of festivals *a sweet fried dough*.

I’ve had a lot of exposure to Jamaican foods. I worked at JAMWEST Caribbean foods for a while and the best part was getting to eat all the delicious food everyday and listening to Jamaican Patois that I could barely understand, and listening to stories from Chef Patrick while he cooked corn meal porridge :). It was truly amazing watching the giant pots of rice and barrels of jerked meats being cooked, and that rum cake from Miss Verona was so divine. Oh and how could I forget about the patties, and fresh juices and hiding in the walk in fridge to ‘sample’ dishes and getting locked inside hehehehe. Good times!

Here’s a much smaller recipe for rice and peas
  • 8 ounces small dried red beans or 8 ounces red kidney beans
  • 1 quart water
  • 16 ounces chicken broth or 16 ounces chicken stock or 16 ounces water
  • 1cup coconut milk
  • 2 teaspoons fresh thyme leaves
  • 1teaspoon ground allspice
  • 2 scallions, finely chopped
  • 1cup white onion, chopped
  • 2 minced garlic cloves
  • 1/2  teaspoon black pepper
  • 1 1teaspoons kosher salt
  • 1 scotch bonnet pepper (left whole) or you can slice it if you want lots of heat!
  • 1 teaspoon brown sugar
  • 2 1cups uncooked long grain rice

DIRECTIONS

  1. Rinse and sort beans and place in a stockpot.
  2. Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
  3. Drain and rinse beans.
  4. Bring to a boil with chicken stock, water, and coconut milk.
  5. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
  6. Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
  7. Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
  8. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
  9. Serve hot as a side dish.
  10. For vegetarian,use water not the chicken broth or stock.

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I served the rice and peas, along side jerk pork, which is cooked pretty much the same way as jerk chicken and a tropical salsa! Put some calypso music on in the background and I felt like I was back at home 🙂11064670_10155442019540431_2611953002881183454_o

BANANA WALNUT BREAD

Lucky me! All of my bananas went soft and the skins were starting to turn brown and as I was about to throw them out my hubs ran into the kitchen in slow motion screaming “NOOOOO MAKE BANANA BREAD!!”… ok maybe it wasn’t that dramatic.
I really just wanted to lay in bed and finish dying from this flu, but I pulled out the old recipe book and whipped this up. It’s so good with a lot of butter * I also put cheese on mine, don’t judge me, I love cheese <3*  Man am I glad I thought to make this 😉
INGREDIENTS
  • 1 1cups sugar
  • 12cup butter or 12 cupmargarine, softened
  • 2 eggs
  • 1 1cups mashed very ripe bananas (3-4 medium)
  • 1cup buttermilk
  • 1 teaspoon vanilla
  • 2 1cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts, if desired

DIRECTIONS

  1. Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
  2. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
  3. Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
  4. Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.

TIP : If you don’t have buttermilk, you can add 1 tbsp of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes before using in your recipe 🙂

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I’m bringing this yummy warm bread toFiesta Friday, a party by Angie of the Novice Gardener. This week it’s co-hosted by the lovely Julianna @Foodie On Board and Hilda @Along The Grapevine

CHEESY BACON JALAPENO BISCUITS

There will be no conversation, just go to your kitchen and make this. NOW!!!! Thank me later!

Ingredients

  • 2 cans of crescent rolls (you can use biscuits too)
  • Cheese (Whatever type you like, I used velveeta)
  • 12oz or 16oz package of bacon, cooked
  • flour for dusting (optional)
  • jar of jalapenos

Directions

  1. Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray or line your baking tray with parchment paper. Lightly flour your work surface if you don’t want any crescent roll stickage.
  2. Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon and jalapenos. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
  3. Using a pizza cutter or a knife (I prefer a pizza cutter) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
  4. Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!

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I’m bringing this appetizer to the Fiesta Friday #64, hosted by the Amazing A because they are so so so delicious! I know they’ll go fast! Thank you to the wonderful hosts!! ,Ginger & Bread and Safari Of The Mind

Roasted Garlic Asparagus

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  • 1 34-2 lbs fresh crisp asparagus
  • 1cup olive oil
  • 4 cloves garlic, minced
  •  1 tsp lemon zest
  • 1tsp dried oregano
  • 1tsp red pepper flakes
  • kosher salt (to taste)
  • fresh ground black pepper(to taste)

DIRECTIONS

  1. Preheat oven to 400F.
  2. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  3. Bend asparagus gently until it breaks at a natural point and discard ends.
  4. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  5. Season asparagus with salt and pepper.
  6. Roast at 400F  for 12 minutes or until cooked to your liking.
  7. Serve hot.

SAUTEED MUSHROOMS AND ONIONS

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  • 1/2 lb sliced button mushrooms (crimini works as well)
  • 1 medium onion, sliced into wedges
  • 1/2 tsp red pepper flakes
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic salt

DIRECTIONS

  1. Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
  2. While there’s still some moisture left from the mushrooms, add the Worcestershire sauce, pepper flakes and garlic salt.
  3. The mixture will thicken and it’s ready to serve.
  4. Serve with grilled steak and use leftovers for omelets.

Sweet potato brulee

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  • 6 cups hot mashed sweet potatoes (about 4 pounds)
  • 3cup whole milk
  • 3 tablespoons butter, softened
  • 2 tablespoons honey
  • 1teaspoon salt
  • 1 teaspoon ground cinnamon ( i use 2 tsps because i live on the edge)
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1⁄4 cup packed brown sugar
  • cooking spray
  • extra brown sugar for sprinkling

DIRECTIONS

  1. Preheat broiler.
  2. Combine first 9 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray or you can use individual ramekins. Sprinkle extra brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).