What's for Iftar- Curried Channa Rice with Shrimp

Normally I don't do much home cooking on a Saturday, however with this being Ramadan things are different. My husband and I decided to not eat out for the month of Ramadan (not including Masjid and friends' Iftars). So my usual Saturday evening dinner out after a day of running around the city with my two favorite people (Hubs and little M) is on hiatus for now. All this to say YEAH more content for my blog and for you!

As you may already realize i love anything curried or with Channa (chick peas). Some time ago i started making Curried Channa rice, and i absolutely loved the recipe. On this particular occasion, i decided to kick it up a notch.... so i added Shrimp, and let me tell you it was YUMMERIFIC!! Give this recipe a try with or without the Shrimp or maybe chicken. It may become one of your favorites as it has surely become one of mine!!

Curried Channa Rice with Shrimp

• 1 C parboiled rice
• 1 can Goya Chick Peas (Channa)
• 2 cloves of garlic, finely minced
• 1 tsp of fresh ginger, minced
• 1 medium onion; chopped small
• 1 tsp thyme
• 1 tsp red pepper flakes
• 1tbsp CHIEF Curry powder; + 2 tbsp
• 1 tsp ground cumin
• 1 tbsp green seasoning
• 1 tsp pepper sauce *
• 1 chicken bouillon cube
• ½ tbsp Golden Ray Butter
• Olive Oil
• 2 C stock (chicken or vegetable) or water

½ lb Medium/Large Shrimp

Marinate with:

• ½ tbsp fresh lemon juice
• ½ tsp thyme
• ½ tbsp green seasoning
• ½ tsp pepper sauce
• 2 tsp CHIEF curry power
• 1 tbsp Organic no salt seasoning

1. In a dutch oven or cast iron pot, coat the bottom with Olive Oil. Add the butter, garlic, ginger, thyme, red pepper flakes, and 1tbsp of curry powder.
2. Turn the burner on medium high. When the garlic starts to “dance” (sizzle around the edges) add the chopped onions and rice to the pot. Allow the rice to toast in the pot for 1min (stirring constantly to prevent sticking).
3. Add the stock/water to the pot first then remaining ingredients (channa, green seasoning, pepper sauce, chicken bouillon, curry powder and cumin).
4. Turn the heat down to medium-low, then the stock/water start to simmer, taste the water to make sure there is enough flavor (adjust if necessary).
5. Set time for 20 minutes and cover the pot.
6. When the timer has 8 minutes left, add the marinated shrimp and stir in completely.
7. When the time goes off, turn off the heat and keep pot covered for the steam to finish cooking the rice.

Happy Eating..... Ramadan Mubarak!!

What's for Dinner- Arroz con Maiz

Ok so i admit it, I LOVE RICE!! Not just plain rice though, i love to make rice mixes and invent new recipes. Tonight i made rice with corn.. Arroz con Maíz. This is one of my favorite recipes, its so flavorful and colorful and brings in the Spanish flavors also present in Trinidadian cuisine. This is also a great way to get extra vegetables into your meal. So instead of plain rice, give this recipe a try... spice up that meal!! Tonight i served this with steamed long green beans and Stew Fish.

Arroz con Maíz

• 2 C Parboiled rice (brown or white)
• 1 12 oz can Sweet Corn
• 2 Carrots; diced small
• ½ Red Bell Pepper; diced small
• 1 onion; fine chop
• 2 garlic cloves; minced
• 1 tsp red pepper flakes*
• 1 tsp Thyme
• 1 tbsp Tomato paste
• 1 tbsp Ketchup
• 1 tbsp Green seasoning or Sofrito
• 1 tsp Pepper sauce*
• 2 cubes chicken bouillon
• 2 Bay Leafs
• 4 C Liquid (chicken stock or water, or a combination of both)
• Salt
• Olive Oil
• 1 tbsp chopped cilantro

*Optional- depending on your heat tolerance (or u can try more for more KICK)

1. In cast iron pot or dutch oven, coat the bottom with Olive oil and add garlic, red pepper flakes and thyme. Turn heat on to medium high.
2. When the garlic begins to sizzle around the edges add the onions and carrots. Salt the vegetables. Cook the onion/carrots until onions are translucent. Add a drizzle more of Olive Oil.
3. Add the rice, completely coat with the olive oil. Allow the rice to toast in pot (the rice will start to crackle and pop). Continue to stir to prevent sticking.
4. Pour in half the liquid, add ketchup, green seasoning, pepper sauce, bouillon cubes, bay leaf, corn and bell peppers. Bring to a simmer and taste liquid for seasoning.
5. Turn heat down to medium low, add the remaining liquid.
6. Cover the pot and cook for 20 mins. Turn off heat, add in the cilantro and let stand covered for an additional 5 mins. (remove Bay leaf before serving)

Happy Eating!!!

What's for Dinner- Trini Jambalaya

Baby its COLD outside, the Blizzard of 2010 hit my area HARD. So what better to make than some good old comfort food! Try some Jambalaya.. what makes it Trini Jambalaya you may ask?? Well bc its my recipe based on a what i think Jambalaya is (seeing as how i have never had authentic Jambalaya because it usually made with pork sausage or ham). Jambalaya is a Louisiana Creole dish made with meat, vegetables, stock and rice similar in style to Spanish Paella. Also reminds me of Pelau, Trinidad's meat and rice "cook up".

Trini Jambalaya

This recipe can be used with the meat of your choice.

½ Chicken Breast, cut into cubes

1 lb Sausage, cubed

• ¼ C Olive Oil
• 1 tbsp Trinidad Butter *
• 1 ½ C Parboiled ice (brown or white)
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 tsp red pepper flakes
• 1 tsp thyme
• 1 large onion; fine chop
• 1 large carrot; shredded
• 2 tbsp tomato paste
• 3 C chicken stock
• 1 tbsp ketchup
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 2 chicken bouillon cubes
• ½ Red bell pepper; course chop (or use 1 whole colored bell pepper)
• ½ Yellow bell pepper; course chop
• ½ C water

1. In large cast iron pot or dutch oven, coat the bottom on the pot with the Olive oil. Add in the butter, garlic, ginger, red pepper flakes and thyme.
2. Turn on the heat under pot to medium high.
3. When the garlic starts to “dance” or sizzle at the edges, add in the onion and carrot. Salt the vegetables. Allow the onion and carrot to sauté until the onions are translucent.
4. Add in chicken and sausage, cover the pot and cook for 5mins.
5. Add the tomato paste constantly stirring.
6. Add the rice, stirring constantly.
7. Deglaze the pot with the chicken stock, scraping all the carmelized meat bits stuck to the bottom of the pan.
8. Reduce heat to medium low, and add the remainder of the ingredients (expect water)
9. Bring to a simmer and taste for seasoning (adjust as necessary).
10. Add in the remainder water, cover the pot and cook for 20 mins.
11. Turn off heat and let stand for additional 10 mins, then serve.

Happy Eating!!!