INGREDIENTS
1 9-inch deep dish frozen Pie crust, thawed 1 tablespoon ghee 1 cup chopped fresh or frozen organic chopped spinach, defrosted and wrung free of liquid ¼ cup chopped onion or shallot 4 breakfast organic chicken sausages, chopped (optional) 1/2 teaspoon sea salt 1/8 teaspoon black pepper 1/8 teaspoon or pinch of cayenne pepper Pinch of nutmeg 4 eggs 1 ¼ cup organic heavy cream 1 cup shredded Le Gruyere - Swiss cheese (or your favorite cheese) DIRECTIONS
Notes: Have fun changing the fillings using different veggies, like spinach or broccoli, or cheeses like Swiss, cheddar, or goat cheese. You can also use different meats, such as ground breakfast sausage, chicken sausage, or bacon. If you use smokey bacon, use less salt. You can also eliminate the crust by baking the mix in a muffin pan. If you do, reduce your baking time by half and grease your baking pan. You can also use a pie crust sheet. Instead of pricking the pie crust, place parchment paper on top of the pie crust before baking and use some dried beans onto the parchment paper before baking for 10 minutes. You can freeze your cooked quiche for up to 3 months. Remove it from the freezer and place it in the refrigerator for 24 hours before reheating it. Cover with foil or parchment paper and bake in the oven at 325°F or until the center is hot.
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Ingredients
2 cups Jasmine rice 3 cup water 1 can of unsweetened coconut cream (13.5 fl oz (400 ml)) 2 teaspoon salt to taste Directions:
Notes and Tips:
Kiribath, also known as Milk rice, is Sri Lanka’s national dish. It is made during celebrations and is also served for breakfast. Ingredients
1 lb red onion, thinly sliced 1 small cinnamon stick 4 green cardamom pods 1 tablespoon sugar 2 tablespoon oil 2 tablespoons tamarind juice or 1 teaspoon tamarind paste 5 curry leaves A drop of vanilla extract or a 2-inch pandan leaf 1 tablespoon of spicy red chili pepper flakes Salt to taste Directions:
This sweet and spicy onion chutney adds flavor to any meal or is great on toast. Ingredients:
2-3 pounds of oxtail pieces 1 medium onion, chopped 4 cloves garlic, minced 3-4 sprigs of fresh thyme or 1 teaspoon dried thyme 1 Scotch bonnet peppers (adjust for heat preference) (optional) 2-3 scallions, chopped 1 tablespoon Jerk seasoning 1 can (14 ounces) butter beans or butter beans, drained and rinsed. (optional) 3 - 4 cups of water - enough to cover the meat 1 1/2 teaspoons salt to taste 1/4 teaspoon black pepper to taste Optional: 1-2 tablespoons browning sauce for color or mushroom soy sauce Traditional spinner (small/long flour dumpling) optional 1-2 Carrots diced Instructions:
1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 cup water - as needed
NOTE:
This dish is known for its robust and savory flavor, making it a favorite in Jamaican cuisine. Enjoy! Making naan without yeast is simple and results in a soft, fluffy bread perfect for scooping up curries and sauces. Here's a straightforward recipe for yeast-free naan that you can easily make at home.
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup almond flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup water 1/2 cup plain yogurt (can use dairy or plant-based) 1-2 tablespoons oil (sunflower, avocado oil), plus more for cooking Optional: minced garlic, chopped cilantro, or other herbs for flavor Instructions:
The aromatic richness of curry. It's a simple yet flavorful dish that can be prepared quickly, making it a perfect choice for weeknights and special occasions.
Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons coconut oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 to 2 teaspoons fresh ginger, grated 1 tablespoon curry powder (adjust to taste) 1/2 cup coconut milk 3/4 cup water 1 medium potato, diced into small cubes 1 cup diced pumpkin or butternut squash 1 small red bell pepper, sliced 1 scallion, chopped 1/4 cup chopped tomatoes 1 hot pepper (optional) Salt and pepper to taste 1 tablespoon cilantro or culantro, chopped Cooked rice or naan for serving Instructions:
Visit our storefront and order our flavorful, authentic curry today! Ingredients:
For the Pastry: 2 1/2 cups all-purpose flour 1/2 tsp salt 1/2 cup (1 sticks) cold unsalted butter, cubed 1/2 cup lard, cold, cubed 6 tbsp ice-cold water For the Filling: 1 pound beef (chunk steak) or chicken, diced 1 onion, finely chopped 1 medium potatoes, peeled and diced 1 carrot, peeled and diced 1 small rutabaga, peeled and diced Salt and black pepper to taste 1-2 tablespoons of chopped fresh thyme unsalted butter (for filling) 1 egg, beaten (for egg wash) Instructions: Prepare the Pastry:
Prepare the Filling:
Assemble the Pasties:
Bake the Pasties:
Allow the pasties to cool for a few minutes before serving. They are delicious both warm and at room temperature. Enjoy your homemade Cornish pasties! Note: This classic pasty (pronounced "pass-tee") recipe, is a type of savory hand pie traditionally associated with Cornwall, England. This recipe makes approximately 4 pasties. Fun Fact - Rutabagas are a nutritious, low-calorie root vegetable with a slightly sweet and nutty flavor. They're packed with vitamin C, potassium, and dietary fiber. Swap them for potatoes to reduce calories in your dishes. Enjoy rutabagas roasted, mashed, or in soups for added flavor and health benefits. Ingredient
2 pounds of fresh clams (such as littleneck clams) 4 slices of bacon, chopped 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 cloves garlic, minced 2 -3 medium red potatoes, peeled and diced 2 cups chicken broth 1 bay leaf 1 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and black pepper to taste 2 cups heavy cream 2 tablespoons butter Chopped fresh parsley for garnish Directions:
Notes/Tips: Looking for convenient options to make your clam chowder? If fresh clams aren't your thing, consider using a 6.5 oz can of chopped clams in clam juice – it's a time-saver! To enhance the flavor, you can also pick up a bottle of all-natural clam juice. Just be sure both the juice and clams are free from added preservatives. My personal favorite for all-natural clam juice is Snow's! Give it a try and simplify your clam chowder recipe. Ingredients
1 pound fresh white Fish (like mahi mahi, sea bass, or flounder), cut into small cubed Lime juice - about 10 to 15 limes 1 medium onion - thinly sliced ¼ cup fresh cilantro leaves - chopped 2 to 3 chili peppers , finely chopped with seeds removed Kosher salt and freshly ground black pepper 1 clove garlic - minced 1 small piece ginger - grated (approximately ½ inches) - opitional Directions
Ingredients:
Filling: 18 medium cooked shrimp, deveined and shells removed 12 large rice paper sheets (approximately 22 cm in diameter) 3 ounces cooked rice vermicelli noodles 12 leaves of leafy green lettuce (Romaine or butter lettuce, stems removed) A bunch of fresh mint leaves Cilantro (optional) Matchstick-style carrots Peanut Sauce: 1 tablespoon butter 6 tablespoons chunky peanut butter 6 tablespoons Hoisin sauce 2 teaspoons sugar A pinch of salt 12 oz of hot water Peanut Sauce Directions:
Option 1: If using pre-cooked frozen shrimp, defrost them in cold water. Once defrosted, drain the water and cut the shrimp in half along the body. Option 2: If using fresh shrimp, devein them, leaving the shell on. Cook the shrimp in a pot of salted water for about 2 to 3 minutes or until they are no longer translucent. Drain under cold running water to stop the cooking process. Remove the shell and tail, and cut the shrimp in half along the body. Preparing the Rice Noodles: Option 1: Cook the rice noodles according to the package instructions. Drain and cool the noodles under cold running water to stop the cooking process. Option 2: Soak the uncooked noodles in hot water for about 5 to 8 minutes until soft, then drain the water. Once soft, use kitchen scissors to cut the noodles into shorter lengths. Assembly Directions:
Additional Ingredients: Experiment with these optional ingredients in your Spring Rolls:
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Search for RecipesAuthorHi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature. Archives
April 2024
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