Mango Chow

A traditional Trini snack

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Mango Chow
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Instructions
  1. Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
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Chermoula Sauce

This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.

Use with meat or seafood

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Chermoula Sauce
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant. Stir to keep from scorching.
  2. cool coriander and cumin, and lightly crush with a heavy skillet.
  3. Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
  4. Add fresh cilantro, parsley, and mint. Pulse until mixture is well blended but still textured. keep in airtight container.
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Dal

Dal is a simple lentil curry with limitless variations

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Dal
Course Lunch, Main Dish
Cuisine India, Vegetarian
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine India, Vegetarian
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Instructions
  1. Heat clarified butter in large pot on medium heat. Add onions and cook till just wilted.
  2. Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
  3. Add the tomatoes and deglaze pan with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
  4. Taste and adjust seasoning with additional cumin, salt, pepper, sugar
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Garam Masala

Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder.

The recipe changes from region to region within northern India, make it the way you like.

The flavors will be much stronger is fresh spices are used.

Rosebuds (found in Indian or Middle Eastern markets) can add an exciting floral note, you can use black cardamom, or fennel seeds . Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space.

As a rule (one that certainly gets broken all the time):

Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.

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Garam Masala
Course Lunch
Cuisine India, World
Servings
Ingredients
Course Lunch
Cuisine India, World
Servings
Ingredients
Instructions
  1. In large saute pan combine all ingredients Except nutmeg and mace. Heat over medium high heat stirring constantly 2-3 minute until cumin starts browning
  2. Transfer to spice grinder, add nutmeg and mace. Grind until powder is fine. Store in airtight container
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Mushroom Ketchup

This savory condiment has an intense Umami flavor.

Condiments like this have been enjoyed in Europe and Asia for centuries.

It works well for soups, stews and gravies. This can be your new secret weapon when a dish needs a flavorful punch.

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Mushroom Ketchup
Course Dinner
Cuisine European
Prep Time 2 hrs
Cook Time 2 hrs
Servings
servings
Ingredients
Course Dinner
Cuisine European
Prep Time 2 hrs
Cook Time 2 hrs
Servings
servings
Ingredients
Instructions
  1. In a non-reactive bowl place mushrooms in layers and sprinkle with salt. Cover mixture with cling wrap, and leave in a cool place for 24 hrs. Stir mixture and press it down with wooden spoon as it macerates.
  2. Put the dried porcini into a small bowl and pour about 250 ml bowling water over them let them soak for an hour.
  3. Scoop porcini out with slotted spoon. Line sieve with muslin and strain liquid through it into a pan.
  4. Put sliced mushrooms and their liquid into pan. Add Porcini, and rest of ingredients including spice bag. Bring to a boil, reduce heat and simmer for 1 1/2 hours, stirring until mixture becomes very thick.
  5. Remove spice bag, blend mushroom mixture in bender until very smooth, in batches if necessary. Return to boil and simmer 5 minutes. Pour into sterilized bottles and seal
  6. Allow flovor to mature for a week before using
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Brazilian Cheese Rolls {Pao deQueijo}

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Brazilian Cheese Rolls {Pao deQueijo}
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Put egg, oil, milk, tapioca flour Nocino® Blonde, and salt into blender and blend until smooth.
  2. Add cheese and pulse blender 2 times. Pour batter into mini muffin tin {nonstick} Fill each about 3/4 full or slightly less. Sprinkle extra cheese on top.
  3. Bake for 15-20 minutes until puffed up and golden. Don't let get brown. Remove from oven, cool a couple minutes before removing from pan. Serve Warm.
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Carrot Top Hummus Lemoncello®

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Carrot Top Hummus Lemoncello®
Course Side Dish
Cuisine Vegetarian
Prep Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Vegetarian
Prep Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Blanch carrot tops briefly and run under cod water.
  2. Chop roughly and put in food processor, pulse until minced. Add tahini, chick peas, cumin, garlic, lemon zest and juice and 3Tbsp water. Process until pureed. Add olive oil and 1/2 tsp sea salt and mix until well combined, season with pepper
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Zaatar

A truly delicious Middle Eastern Spice mixture.

Pairs well with Pita and oil, make a dip with Zaatar plain yogurt and olive oil.

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Zaatar
Course Side Dish
Cuisine World
Prep Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine World
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. stir all ingredients together in small bowl
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Oven Baked Parsley New Potatoes

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Oven Baked Parsley New Potatoes
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Instructions
  1. gather ingridents
  2. preheat oven to 375 F. Melt butter in large baking dish in oven
  3. toss potatoes and onions in butter to coat. bake in preheated oven until potatoes are tender and slightly crispy around edges.
  4. sprinkle parsley over potatoes and season with salt and pepper. toss and serve
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Kimchi Fried Rice

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Kimchi Fried Rice
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
  2. Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
  3. Option: top individual portions with sunny side up fried egg
  4. Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
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