Why am i doing this?

Peace and Blessings my lovelies

I know iv'e been a bad blogger... le sigh. Can i be honest with you? Well the reason i fall off the blogesphere from time to time is MOTIVATION! So with that, i'm currently working on revamping this blog. I would like it to reflect my interests in food. Mainly, not just writing recipes, but musings, tips, take questions, etc.

I would love the feedback from those of your who have chosen to come along with me on this food journey.

What things would you like to see in this blog?

What food areas would you like me to cover?

Any specific Caribbean/ American fusions are you interested in?

So for those who may or may not know, the Muslim Holiday of Eid Ul Adha is fast approaching.. November 16th to be exact. What food related traditions have to established with your family? For my family.. its making pasteles... yummy.. Im working on posting the recipe.

That's if for now, i'm looking forward to all your feedback. You can comment here or on the Facebook Fanpage. I would like to keep you motivated in the kitchen right along with me.

Happy Eating.....

Naimah

Happy 48th Trinidad & Tobago!!

Today is the 48th anniversary of the beautiful twin island nation Trinidad & Tobago's independence!!! Happy Birthday to my homeland. My parents came to the United States for a better life for their children, but never forgot the beautiful island to which they were born and the lessons they learned there. Being a Trinidadian American shapes so much of my life esp the culinary aspect. In honor of Sweet Sweet T&T Independence Day this blog entry will just be a few pics of my family's travels to the island.. Enjoy!

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!!

Time Saving Tips: Simple Sahoor Smoothie

So i have to admit, this Ramadan has been a challenge in time management for me. I'm not very good at going to bed at a reasonable hour..... tisk tisk ..i know. I'm usually up Facebooking with my sisters! With Fajr (Dawn prayer) coming at about 5am, this means getting up at 4am to eat Sahoor (meal before Dawn)!!! What this all boils down to is 4 hours of sleep before having to get up and prepare a meal... this was my dilemma before getting SMART! Why not prep ahead??? Decide what you would like to eat the night before, and prep what you will need, stick it in the fridge and WALA....you won't be stuck eating cold cereal every morning, LOL

My go to Sahoor is a smoothie, bagel thin with cream cheese and some fruit (and don't forget your vitamins and lots of water). You can prep your smoothie the night before, esp if you have one of those handy "Rocket Blenders" with the individual cups. Put your fruits in the blender cup the night before (according to Mammy, you can store your prep ahead smoothie for about a week). In the morning all you have to add is the yogurt and liquid then blend! Throw in a shot of protein powder or powdered greens and your in business!

Simple Sahoor Smoothie*

• 3 large frozen strawberries
• 2 tbsp frozen blueberries
• 2 chunks of watermelon
• ½ container of 6oz Light n Fit Yogurt
• 1/3 C Pomegranate Juice
• 1/3 C low fat milk

*If using a regular blender, make double the recipe and save the rest for the next morning, add some ice and re-blend!

What do you do to make preparing Sahoor easier on you??

Happy Eating............Ramadan Mubarak!!

Easy Entertaining- Green Meadows Sheppard's Pie 2-4-6

So your tired of eating alone, and you can't always make it to the Masjid (mosque) for Iftar (meal after breaking the fast). Invite a friend or 2 over, maybe couple who lives close by. One of the beautiful things about Ramadan is sharing a meal with your fellow believers. Who said this has to be relegated to the weekend. With easy entertaining ideas, enjoying Iftar with company can be done any day of the week.. weekend or work evening. One of the easiest ways of making a mid week group Iftar is to use ramekins. The portions are already pre-determined in a neat little package, and they are SUPER cute. Serve with a salad and you've got a great meal!

Now i got the idea for this particular recipe from not wanting to dirty another pot to make vegetables, lol. I was in one of my meat and potato moods, and decided to make Sheppard's pie.. its meat, its potato its DIVINE! Only thing missing is vegetables, so why not add it in to the potato mash. Broccoli mashes well (and i already had it in my freezer), so i said why NOT, lets try it.. and i gotta tell you, it came out delish! hence the name: Green Meadows Sheppard's Pie, i know i'm corny :-)

Green Meadows Sheppard's Pie

• ½ lb Ground Turkey, seasoned well
• 2 cloves garlic, minced
• I small onion, chopped small
• ½ Yellow or Red Sweet (bell) pepper, chopped small
• ½ tsp red pepper flakes
• ½ tsp Thyme
• ½ tsp Rosemary
• 2 tbsp Worcestershire sauce
• 1 tbsp Ketchup
• 1 tsp pepper sauce*
• 1 tsp Paprika
• Salt /Pepper
• 1tbsp Golden Ray Butter (Trinidad Butter)

Potato & Broccoli Mash

• 4 medium/large Russet potatoes, peeled and cubed
• 1 C frozen broccoli
• 2 cloves garlic, peeled and crushed
• ¼ C low fat milk
• 3 tbsp butter
• 1 tbsp cream cheese
• ½ C Sharp cheddar cheese; separated

Breadcrumbs

4-6 Ramekins

Preheat oven to 400⁰F.

1. In large non stick skillet, coat the bottom of the skillet with Olive Oil. Add the Trinidad butter, garlic, red pepper flakes, thyme and rosemary. Turn the heat on medium high.
2. When the garlic starts to dance (sizzle around the edges) add the onion and sweet pepper, salt the vegetables. Sauté until the onion are translucent and soft.
3. Add the seasoned ground turkey to the skillet, cook for 1 min before adding the Worcestershire sauce, ketchup , pepper sauce and paprika. Continue to cook the ground turkey until fully browned and all the juices have dried out.

1. Place the potato cubes and smashed garlic cloves in a pot and cover with water. Salt the water and put the pot on the stove over high heat.
2. When the potatoes are half way done, add the broccoli to the boiling water.
3. When the potatoes and broccoli are tender, drain off the water, and add the butter, milk, cream cheese and about half of the cheddar cheese.
4. Mash together with large fork or potato masher until you reach a smooth consistency ( a few lumps are fine).

Arrange your 4-6 ramekins on a baking sheet. Evenly distribute your cooked meat in the bottom of the ramekins and top with generous helping of the potato & broccoli mash. Top each individual pie with a sprinkling of breadcrumbs and the rest of the cheddar cheese.

Bake for 10-15 min.

Serve on small plates with a salad.. and enjoy!

How do you make having people over for Iftar easy on you??

Happy Eating…. Ramadan Mubarak

What's for Iftar- Busy Evening Burrito

OK So Ramadan has started, the first day of fasting has been completed! What happens when you keep yourselves so busy (in an effort to not keep thinking about being oh so hungry, lol) that your realize you haven’t started preparing Iftar and all you have is a half hour…. GASP… Do you panic?? NO you remember you have ground turkey and ground turkey canmake simple, quick, and healthy meals!!

Busy Evening Burrito

Picadillo – Minced Meat

• ½ lb ground turkey; well seasoned
• 2 garlic cloves; minced
• ½ tsp red pepper flakes
• ½ tsp thyme
• ½ tsp rosemary
• 1 medium onion; fine mince
• 1 carrots; shredded
• ½ Bell pepper (any color), chopped small
• ½ tsp CHIEF curry powder
• 1 packet Sazon (optional)
• ¼ C stuffed pimento Olives**, chopped small
• Salt/Pepper
• Olive Oil
• 1 pad, Golden Ray Butter (aka Trinidad Butter)*

Topping

Sliced Cucumbers

Sliced Tomato

Sliced Zabuca (Avodaco)

Rice, any left over rice (“Arroz con Maiz” goes well, see past post for recipe)

2-4 large Whole Wheat wraps

*Can be substituted with Butter

**Optional, don’t need to use them if not already on hand.

1. In medium/large skillet, coat the bottom with the generous layer of Olive Oil. Add in the butter, garlic, red pepper flakes, thyme, rosemary, curry powder and Sazon.
2. Turn on heat to medium high. When the garlic starts to dance (sizzle around the edges) add in the onion, bell peppers and carrots. Salt the vegetables.
3. Cook the vegetable mixture until the onions become soft and translucent.
4. Add the ground turkey in the center of the pot, cook the turkey until all the liquid is dried out of the skillet. (as the turkey cooks mince with your utensil so the meat is finely minced)
5. Set aside. (This recipe makes more than enough meat for 2-4 wraps. If you have left over meat, it can be used in various recipes, save the remaining meat in refrigerator.)
6. Layer the whole wheat wrap with Picadillo then the rice, follow with the toppings.
7. Cut in half, Serve with steamed vegetables.

How do you make sure you always have a quick meal option??

Happy Eating.. Ramadan Mubarak!!

Ramadan is HERE, Let be Prepared!!!

RAMADAN IS HEEREEE!!

Before I get into the main topic of this entry, Ramadan Preparations, I wanted to share a little about the month of Ramadan.

Ramadan, the 9th month of the Islamic Lunar Calendar, the month in which the Holy Quran “was sent down as a guide to mankind, also clear (signs) for guidance and judgment” (2:185). One of the most visible ways in which Muslims observe the month of Ramadan is by abstaining from food and drink (fasting) from dawn to sunset. The Quran says “Oh yea who believe! Fasting is prescribed to you as it was prescribed to those before you, that you may learn self-restraint” (2:183).

Ramadan is not just about not being able to eat, in fact that may be seen as the easier part of observing this Holy Month. “Ramadhan is a struggle to be more obedient to G-d by working to improve your discipline to keep your human form in the group picture”- Hakim Sabree. Ramadan for me is a renewal of spirit and faith, where you strive to improve your entire life! Trying to stay in this frame of mind, as I prepare for Ramadan I try to streamline my daily routines as to not distract from the month’s observations. As this is a food blog, here is how I prepared my kitchen for Ramadan:

The Ramadan Essential Shopping

This year I strived to very proactive with my Ramadan prep (can’t pretend that I have always been this prepared), I made a list of what I thought would make Sahoor (meal before the start of the fast) /Iftar (the meal at the breaking of the fast) cooking much easier. I went to Costco (along with every other Muslim in the Northern VA area, lol) and got stocked! But this is the thing, just don’t (like most) just buy out the entire store, shop smart! Here are my essentials:

• Rice, Pasta, bread (bagel thins and whole grain wraps), Cereal, Crackers
• Eggs, Milk, Butter, Cheese, Yogurt (individual size and large Plain)
• Pigeon Peas, Chick Peas, Corn, Tomato Paste, Pasta Sauce
• Onions, carrots, bell peppers, cucumbers, avocado, salad greens, tomatoes
• Fruit: Apples (to make apple sauce), mango, water melon, frozen strawberries & blueberries (to make smoothies) POM pomegranate juice, dates
• Broccoli, Stir Fry Veg mix, Green beans
• Ground Turkey, Talapia, Shrimp
• VITAMINS

This list did not include the things I keep on hand, for those items check my past post: "Welcome to my Journey"

· Before shopping, try to clean out your refrigerator (this also helps you assess what items you really need to restock).

· After you shop, organize and put away all your items. If you shop a big box store like Coscto, take everything out of the extra packaging and put them away.

· Try to keep your pantry and freezer stocked, so that you don’t find yourself having to run to the grocery every week!

This Ramadan I will be focusing my blog on helping you prepare healthy and fast Sahoor/Iftar and creating a special and memorable feast for the celebration of Eid Ul-Fitr.

I hope this post is beneficial to those of you who are observing Ramadan as well as my friends of other faiths!

Ramadan Mubarak.. Blessed Ramadan..

Simple Sides- Cauliflower & Potato Pie

Potato Pie is a classic Trinidadian side dish. Growing up in America, i thought the dish might have been something my mom made up. That was until traveling to Trinidad and realizing its EVERYWHERE! Every restaurant and even the food court kiosk sells potato pie as a side dish option; each one slightly different and yet very much the same. I got the idea for this variation on the classic potato pie by having cauliflower mash at a restaurant (low carb/low fat menu options- i order from this section because the portions are much smaller, i don't feel like i am waisting food). I figured if they could substitute Cauliflower for Potato in a mash, the same could be done in a pie.. I was RIGHT!! Its simple, healthy and delicious. If your looking for a side dish, give this twisted classic a try!

Cauliflower & Potato Pie

• 1 medium head of cauliflower
• 1 large potato
• ½ stick butter
• 1 tbsp cream cheese
• ¼ C grated cheddar cheese
• ¼ C bread crumbs
• Vegetable oil spray
• Salt

1. Preheat oven to 385⁰ F.
2. Clean and trim the head of cauliflower, then cut into florets. Peel the potato and cut into pieces that are the same size as your cauliflower florets.
3. Steam the cauliflower and potato until they are soft enough to easily mash.
4. Mash the cauliflower and potato in mixing bowl with the butter and cream cheese. Salt the mixture to taste.
5. Evenly spread the mixture into a casserole dish that has been sprayed with vegetable oil spray. Top with grated cheddar cheese and bread crumbs, spray the top with vegetable oil spray.
6. Bake for 30-35 until the top of the pie is golden brown.

Happy Eating!!

Weekend Brunch- Fruit and Yogurt Tropical Parfait

Spring has finally Sprung!! The sun is shinning, the birds are chirping, and all the beautiful flowers are starting to blossom. Everyone is getting outside and enjoying the lovely weather. So the question is... what to make that is easy, simple, fresh and yummerific! Try a fruit and yogurt parfait, and not the one that you buy some a fast food chain.. Make it yourself, its simple, light,freshing, and most of all you wont be too over stuffed to enjoy you day out!!

Tropical Parfait

• Light n Fit Vanilla Yogurt
• Strawberries
• Blueberries
• Mango
• Granola

In a small bowl or cup, layer the yogurt and fruit. Then top with the crunchy granola.

Happy Eating!!

What's for Dinner- Oven Fried Chicken

If i didn't say it in a previous post, i'm saying it now: I HATE FRYING FOOD! Ok so maybe i don't hate it, ok i do. The process of getting out the oil, making sure you have enough oil, trying not to get splattered by oil.... and on and on and on. So whenever i can avoid it, i DO! So even if you don't have an aversion to frying, baking is better for your heart health. This recipe will have you thinking you put in all the extra work and time for traditional fried chicken. Its easy and 1-2-3 and can be done any day of the week. Next time you have a hankering for some fried chicken, do your heart a favor and try this recipe.

Oven Fried Chicken Legs

• 4-8 Chicken drumsticks (well seasoned with green seasoning, pepper sauce, thyme and salt/pepper)
• ½ C Flour
• 1 packet Sazon
• Salt/Pepper
• 1 egg
• 1 tbsp water
• 1 C Breadcrumbs
• 1/3 C grated parmesan cheese
• 1 tbsp Organic no salt seasoning
• Vegetable Oil Cooking spray
• Baking/Cooling rack
• Baking dish

1. Preheat oven to 400⁰F.
2. Set up breading station: You will need 3 shallow bowls. In one shallow bowl, combine the flour, salt/pepper, and Sazon. Combine the breadcrumbs, parmesan cheese and no salt seasoning in another bowl. In the 3^rd bowl, wisk the egg with 1 tbsp water.
3. Bread the chicken in this order: Lightly dredge the chicken legs (one at a time) in the flour, shaking off any excess flour.Then dip the drumstick (one at a time) in the egg wash, let any excess liquid drip off.Final step is to dredge the drumsticks in the breadcrumb mixture, making sure all areas are completely covered. Place on rack to allow excess breading to fall off.
4. Spray each drumstick with cooking spray. Place on baking dish.
5. Bake for 45-50mins until golden brown (flip the drumsticks half way through baking to ensure both sides of the legs get golden brown, if you have an oven safe rack, bake the drumsticks on the rack).
6. Allow to cool on paper towel.

Happy Eating!!!

Sweet Things- Light n Fluffy Vanilla Cupcakes

Cupcakes=Fun!! Next time you have a birthday cake to buy or make, try cupcakes instead. They are the perfect size and kids and adults love them equally. This recipe is a variation of my favorite simple cake recipe from the Kitchen Aid Cookbook. The use of only egg whites gives the batter a light as air texture. I added the lemon zest for a burst of simple freshness. I frost them with a light version of cream cheese frosting and sprinkles.. WHAT FUN!

Light n Fluffy Vanilla Cupcakes

• 2 C all purpose Flour
• 1 ½ C granulated Sugar
• 3 tsp Baking powder
• ½ tsp Salt
• ½ C Shortening
• 1 C low-fat Milk
• 4 Egg whites
• Zest of 1 lemon

1. Pre-heat oven to 350⁰ F.
2. Combine (sift the flour) dry ingredients in mixer bowl.
3. Add shortening, milk, vanilla, and zest. Mix at low speed on electric or stand mixer for about a 1 minute.
4. Stop and scrape, add egg whites. Turn to medium high speed and beat about 1 min, or until the batter is smooth and fluffy.
5. Pour batter into greased of lined cupcake tins (try to only fill the cups to the half way point).
6. Bake at 350⁰ F for 20-25 mins, or until toothpick inserted in center comes out clean.
7. Cool 10 mins then remove from pan. Cool completely on wire rack. Frost when completely cooled.

Strawberry Cream Cheese Frosting

• 4 mini tubs (1.25 oz each) Strawberry cream cheese; softened
• ½ C (1 stick) butter; softened
• 2 tsp Vanilla
• 1 tsp lemon zest
• 2 C powdered sugar

1. Combine the cream cheese, butter, vanilla, and zest in mixer bowl. Cream together on medium high speed with electric mixer or stand mixer for 2 minutes. Stop and scrape.
2. Sift powdered sugar into the mixer bowl. Mix on low speed for about 30 secs until just combined. Stop and scrape.
3. Turn to medium high and beat for 2 minutes until the frosting starts to look light and fluffy.
4. Refrigerate until ready to use.

Happy Eating!!

Simple Sides: Sautéed Peppers

I love Sweet peppers or as they are also called Bell peppers. They are an essential in my refrigerator produce drawer. They impart dished with beautiful colors and sweet bite. You should try to have every color of the rainbow in your meals, every colored vegetable has nutrients our bodies need to be healthy and strong. Slash some color of your plate with this simple side dish.

Sautéed Bell Peppers

• 1 Yellow Bell Pepper; thin slices
• 1 Green Bell Pepper, thin slices
• 1 Red Bell Pepper, thin slices
• 2 garlic cloves; minced
• 1 tsp fresh ginger; minced; separated
• ½ tsp red pepper flakes
• ½ tsp Thyme
• 1 tsp Organic no salt seasoning
• Sea Salt
• Olive Oil
• Vegetable or Chicken Stock (enough to deglaze pan)

1. In a large Sauté pan, coat the bottom with Olive Oil , add the garlic and half of the ginger with the red pepper flakes and thyme. Turn the heat on medium high.
2. When the garlic begins to dance (sizzle around the edges) add the bell peppers, stirring constantly to completely cover the peppers with the olive oil mixture. Salt the peppers and allow them to cook stirring constantly for 3-5 mins. (add stock if the pepper start to stick)
3. Add the reaming garlic and pour in the stock to prevent sticking. Cover pan and allow to cook for an additional 5 mins (or until the peppers are tender but still have slight crunch).
4. Turn off heat, and serve as side dish.

Happy Eating!!

What's for Dinner- Curry Shrimp

This dish needs no introduction.. CURRY SHRIMP!! Usually the priciest item on the Roti shop menu, hehe. That's because it is just SO good and who doesn't love shrimp. Making curry shrimp is very easy and can be served with Roti or over some rice.

Curry Shrimp

1lb Large (31/35 or 26/30) Raw Shrimp (marinate with lemon, green seasonings, pepper sauce, Worcestershire sauce, Thyme and 2 tsp Chief Curry power)

• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ tsp red pepper flakes
• ½ tsp Thyme
• 2 tbsp Chief Curry powder + more
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 1 large onion; course chop
• 1 Yellow bell pepper; course chopped
• ½ Vegetable or chicken stock/broth
• 2 tbsp vegetable oil
• Salt/ Pepper

1. In a large sauté pan, add oil, garlic, ginger, red pepper flakes, thyme and curry power. Turn the heat on medium high.
2. When the garlic begins to dance (sizzle around the edges) add the green seasoning and pepper sauce, stirring constantly. Add the onions and sauté until they are translucent.
3. Add stock and bell peppers, stirring constantly. Allow the curry mixture to cook until the peppers are tender.
4. Add the marinated raw shrimp and cook, stirring constantly to coat with the curry mixture, until shrimp turns pink.
5. Remove from heat, do not over cook the shrimp.
6. Serve over rice or with Roti skins.

Happy Eating!!

What's for Dinner- Salmon Linguine

OK its been way too long!! So sorry people, starting a new j-o-b is not a game. I think i've finally got into the groove of my schedule, so back to my blogging.. YAY YAY YAY!! So what's for dinner tonight?? I created this recipe after learning how to poach fish in a flavorful broth. I though to myself if you cook rice in broth it takes on all those amazing flavors, so why not PASTA! I cooked the pasta in the fish poaching broth.. and let me tell you it was simply delicioso. Give this a try in your kitchen!

Salmon Linguine

3 Salmon Fillets (marinated with lemon, green seasoning, pepper sauce, thyme, salt and pepper)

• Olive Oil
• 2 garlic cloves; minced
• 1 tsp minced ginger
• 1 tsp red pepper flakes
• 1 tsp Thyme
• 1 onion, finely chopped
• 3 vine ripened tomatoes, chopped
• 1 tbsp green seasonings
• 1 tsp pepper sauce
• 2 C Vegetable Stock (or chicken)
• ½ lb Whole grain Linguine
• Salt/ Pepper
• Parmesan Cheese (for garnish)

1. In dutch oven or cast iron pot, coat the bottom of the pot with Olive Oil, add in the garlic, ginger, red pepper flakes and thyme. Turn heat on medium high.
2. When the garlic beings to dance (sizzle around the edges) add the chopped onion. Sauté the onions for about 5 mins or until they become translucent.
3. Add the chopped tomatoes and stock, green seasonings, pepper sauce, salt and pepper. Bring to a simmer and taste. (Adjust salt/seasonings to your liking)
4. Add the salmon fillets to the broth; cover the pot and poach them for 20 mins.
5. Take out the salmon fillets, set aside under foil tent.
6. Add the linguine to the poaching broth. Cook until tender or aldente (add additional water if the pasta starts to stick).
7. Flake the set aside salmon fillets and toss in with the pasta.
8. Plate and garnish with parmesan cheese.

Happy Eating!!

Weekend Brunch- Blueberry Corn Muffins

Saturdays mornings for me are about rest and relaxation. So needless to say i DO NOT wake up at the crack of dawn to make an elaborate breakfast! I wake refreshed at the crack of noon most Saturdays, HAHA! I come downstairs to my two hungry people, and make something simple and delicious. On this particular Saturday morning, the sun beaming made me think of fresh Blueberry Muffins. Not just any Blueberry muffin, but blueberry corn muffins; the addition of cornmeal adds a little something special and a slight crunch. Try this on your next lazy Saturday morning, with some fresh fruit on the side its simple divine!!!

Blueberry Corn Muffins

• 1 ½ C Flour
• ¾ C Cornmeal
• ½ C Granulated sugar
• 4 tsp Baking powder
• ¼ tsp Salt
• Zest of 1 Lemon
• 1 C Blueberries
• 1 large Egg; beaten
• 1 C Milk
• ¼ C Oil
• 1 tsp Vanilla extract

1. Preheat oven to 400º F.
2. Spray muffin tin/s with cooking spray (recipe makes about 12 muffins)
3. Combine flour, cornmeal, sugar, baking powder and lemon zest in large mixing bowl.
4. In a separate bowl, combine 2 tbsp of flour mixture with the blueberries.
5. Wisk together the eggs, milk, oil and vanilla in a bowl.
6. Fold the wet ingredients into the dry.
7. Stir in the blueberries.
8. Spoon into muffin tin/s and bake for 20 mins (insert toothpick, if it comes out clean, the muffins are done).

Happy Eating!!!!

Just for Fun- Make your own pizza pie!

Children love to help you cook and feel like they are actually making something. Don't believe me, just buy a child a set of toy pots/pans and some play food and watch the magic unfold. This child friendly activity engages your little one and gives you a chance to bond with them. So take a Saturday afternoon or day where school is out and give this activity a try. All you need is a little patience and few ingredients!

Make your own Pizza Pie

• Pizza Dough - recipe on the Pizza Night In Post
• Mozzarella
• Pasta Sauce
• Toppings: Sausage, peppers, etc.
• Cookie Cutter

Make the dough and cut into different shape. Allow your children to sauce thier own pizza and put on their own toppings. Don't worry about messes, its part of the fun! Bake for 15-20 mins., then enjoy with a family friendly movie..

Happy Eating!!

What's for Dinner- Baked Salmon Croquettes

Seafood cakes or croquettes are very popular in Trinidad, esp as appetizers. However you can always form your patties larger for a nice lunch or the meat for your dinner. Usually seafood cakes are shallow friend in vegetable oil, but tonight i decided to bake them. This "epiphany" did not stem from a desire to be healthier, rather just my disdain (at times) for the frying process. The health aspect i thought of later, haha. Try this recipe and may not ever fry another salmon or crab cake ever!!

Baked Salmon Croquettes

• 2 cans Kirkland Premium Atlantic Salmon
• Juice of ½ lemon
• 1 tsp lemon zest
• 1 tbsp green seasoning
• ½ tsp pepper sauce
• 1 tbsp Organic no salt seasoning
• Salt/ Pepper

In mixing bowl combine all ingredients and mix well, taste for salt and set aside.

• 2 garlic cloves; minced
• ½ tbsp ginger; minced
• 1 medium onion; fine chop
• ¼ green bell pepper; fine chop
• 1 celery stalk; fine chop
• 1 carrot; shredded
• 1 tsp Thyme
• 1 tsp red pepper flakes
• ½ tbsp Worcestershire Sauce
• Salt/ Pepper
• Olive Oil
• 1 tbsp butter

1. In a sauté pan, coat the bottom with Olive oil and add the garlic, ginger, thyme and red pepper flakes. Turn heat on to medium high.
2. When the garlic begins to “dance” add the onions and carrots. Salt the mixture and sauté for 3 min.
3. Add the rest of the vegetables, sauté until the veggies are tender. Deglaze the pan with the Worcestershire sauce and butter. Mix well and turn off the heat.
4. Allow to cool for 10 mins.

• ½ -1 C bread crumbs
• 2 eggs
• Paprika, for sprinkling

1. Add the sautéed vegetables to the salmon mixture in the mixing bowl, along with breadcrumbs (as much as is needed to reach the consistency you prefer) and eggs.
2. Form into patties and place on greased cookie sheet, sprinkle each side of the patties with paprika and spray them with PAM.
3. Bake at 400º F for 20 mins, flip patties at 10 mins to allow for each side to get golden brown.
4. Remove from oven and cool on baking sheet or wire rack.

Happy Eating!!!

What's for Dinner- Trini Chinese Sweet & Sour Shrimp

Traditional Chinese dishes prepared with the flavors and ingredients of the island have been lovingly named Trini-Chinese food!! These recipes are just another part of Trinidad's unique multi-cultural cuisine. From fried rice to wontons, we love it all...

Trini-Chinese Sweet & Sour Shrimp

• 2 lbs shrimp; shelled and cleaned (Marinate with salt/pepper, thyme, organic no salt seasoning, green seasoning, pepper sauce and 1 tbsp corn starch)
• 2 tbsp vegetable oil
• 2 tsp red pepper flakes

• 2 cloves garlic minced
• ½ tbsp fresh ginger; minced
• 1 large onion, sliced
• 3 carrots; cut in strips
• 2 bell peppers (1 green, 1 red); cut in strips
• 2 celery stalks; cut in strips
• 3 scallions; chopped

Sauce- combine all ingredient in mixing bowl and whisk until fully incorporated.

• 2 tbsp cornflour (mixed into ¼ C water)
• ¼ C white vinegar
• ¼ C pineapple or orange juice
• 2 tbsp soy sauce
• 1/3 C water
• 2-3 tbsp sugar
• 3 tbsp tomato paste
• 1 tbsp ketchup
• 3 pinches of salt

1. Heat vegetable oil and red pepper flakes in wok and stir fry shrimp for 4-5 min; Shrimp is done when it turns color to pink. Remove from wok and set aside.
2. Add a little more oil then garlic, ginger, onion, carrots and celery, stir fry for 4-5, then add the bell peppers and stir fry for an additional 2-3 mins or until the vegetables are cooked to your preference.
3. Turn the heat to low, and add the sauce, cook stirring constantly until the sauce thickens (about 1-2mins).
4. Add the cooked shrimp back to the wok and stir together.
5. Turn off heat and allow to set for 3-5 mins before serving, garnish with the chopped scallions.
6. Serve with rice.

Happy Eating!!!