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!!

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- 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!!!

Whats for Dinner- Easy Greeny Mac n Cheesy!!

So what do you make when you don't really feel like cooking, try this recipe. A great creamy mac and cheese with the veggies right in there, who wont love that.

Easy Greeny Mac and Cheesy- i channeled my inner cornball for this great name, hehe

Ingredients

• ½ lb Multigrain Penne
• 1 C Frozen or Fresh broccoli florets

Cheese Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 small garlic clove, grated
• ¼ onion, minced
• 1 ½ - 2 C Chicken Stock
• ½ C shredded sharp cheddar cheese

1. Bring salted water to a boil, then add pasta. Cook for 7 mins, then add in broccoli. Cook for additional 5 mins or until pasta is aldente and broccoli is bright green and tender.
2. Drain in colander.
3. In the same pot melt butter on medium low heat. Sautee the onions and grate the garlic directly into the melted butter and onions.
4. Add in the flour and whisk constantly until the flour cooks, making a “rue” (this is when the flour no longer looks white, and the mixture takes on a cream colored paste like texture).
5. Add in the stock and whisk constantly in a figure 8 motion (this keeps the rue from sticking the corners and gets the liquid fully incorporated).
6. Whisk until all the lumps are gone and the sauce thicken.
7. Turn the heat to low and season with salt/pepper and organic seasoning salt (to taste), add in the cheese and continue to whisk in figure 8 until the cheese completely melted in and smooth and creamy.. YUM YUM!
8. Put the drained pasta and broccoli in the cheese sauce and mix well, turn of heat.
9. Stand for 5mins, then serve!

Happy Eating!!