pineapple black bean salad
It’s Saturday night, I hear music blaring in the distance and I’m up, trying my best to post this recipe before Sunday hits. I’m trying to do this so that it can become a part of your Sunday lunch/bunch/dinner. It should be. It’s as delicious as it is vibrant- what its colors will do to your eyes its flavors will do to your taste buds. You simply MUST try this one.
Pineapples are a part of my life. They are staples here in our house. I picked up two along the roadside (translation: I purchased them from a roadside vendor-many of whom are scattered along the way to Mayaro) when driving down to Mayaro a few days ago and decided to incorporate it into this lovely salad that I learned to make while I was away at school.
Down here in Trinidad we have something called ‘chow‘. Traditionally made using mangoes- the best are greener or at least half-ripe (I actually love sweet, ripe mango chow the best, but most will disagree). Chow is made using the ubiquitous chadon beni (bandania) herb, garlic, salt, pepper, vinegar/lime and a tip of sugar. It’s sort of a pickled fruit salad? I’m not sure of what’s the best way to describe it, but I’m going to venture out on a limb here and say that Trinidad owns chow! Ask any Trini about chow and they will begin their description with a nostalgic glean and a mouth ‘full of water’. It’s ours.
Pineapple chow has grown in popularity since some genius on the heights of the North coast road en route to Maracas decided to make it. Since then many have perfected the art of making pineapple chow. I was lucky enough to have a bit left over and decided to incorporate it in my black bean salad. I would have to say the decision was a good one! I will definitely be doing a post on pineapple chow in the very near future.
This served as dinner for me last night and part of lunch today. I threw in some raw beets because I just love beets. This salad is filling as a main but works really well as a side too. Of course, since I’m doing the 4 week salad challenge I can’t say I’ve used it as a side…it’s my only focus. I ate this with grilled chicken breast for dinner and for lunch the next day I had it with a piece of steak. I’d say the 4 week challenge is in full swing and it’s really causing me to come up with great new salads 🙂
[yumprint-recipe id=’9′]
grilled oregano pork, string bean salad & greek salad
Hi all!
Today marks day 1 of my four week salad challenge! I must say it started off really well, since today’s lunch was wonderfully refreshing, clean, simple and oh so delicious! The meal is very simple and like I said, clean but the preparation is the hard part (at least for me since I don’t get a huge amount of time to devote to cutting up things since my baby usually comes into the kitchen after 5 minutes of being away and cries out for me to be close) 🙂 sweetness! Today was different though, I got some extra time to look after our meal since my little one was visiting grans and aunties. So, I basically reverted to the days when I could leisurely prep for the meal and take photos for the blog. Was nice!
This meal sticks very nicely to the rules I made for myself (and I hope you too) in the previous post. The citrus guava cake is gone(I must say I think I’ll have to make this one during guava season since it was a huge hit with the family and friends) and vegetables and fruits have taken it’s place instead. I got inspiration for this meal from my girl Ina (yep, we are good partners taking in the occasional drink and pork sandwich by Kep’s…hmmm, I wish!). Wanted to find another way to make string beans-got an intimidatingly large bag from Pricesmart recently. I love string beans, but sometimes I get a bit tired of the same old ‘steam me and put some garlic on me’ routine. So today I mixed it up a bit.
What is great about this string bean salad is that the string beans really take center stage. I loved the crispness of the beans set against the tart spiciness of the brown spice mustard I used. I also love the sweet warmth of the roasted garlic in there and the crunchy red onions really added that extra punch. Additionally, this string bean salad can be served at room temperature or cold! How wonderfully great is that?
The other dish I prepared to go along with this was a Greek salad- wow 2 salads in one meal? Good stuff. Anyway, I love Greek salads, the salty creaminess of feta cheese set against the sweet mellowness of tomatoes and crunchy morsels of cucumber? Come on, it’s so good. What makes it even better is that it’s so easy! I mean, you can throw it together in five minutes-I know its my go to salad when I’m not in the mood to make an elaborate dressing. Speaking of dressings, that’s the other thing I like about Greek salads, the dressing is ridiculously simple. Now, I don’t know the exact definition of a Greek salad, but I know how I make mine. The only really essential elements for any salad I want to convert to being Greek are cucumbers, tomatoes, red onions and feta cheese. Everything else is fair game.
I ain’t gonna talk too much about the perfectly cooked, delicately seasoned pork chops that went with these salads because, hey, this is about salads, isn’t it? It was good though, real good.
Will definitely be making these again during this 4 week salad challenge 🙂
[yumprint-recipe id=’8′]
vermicelli soup recipe
My grandmother used to make vermicelli soup on Mondays- she actually had a weekly menu where Mondays were soups, Tuesdays were peas, rice and some meat, Wednesdays offered some sort of pie and so on. I always kind of admired the whole ‘menu’ idea when I was growing up and later came to see the significance of it; being a wife and mother is hard work and I am all for changing things up so that life can be just a bit more manageable. I think my grandmother was on to something!
This soup signifies comfort food for me. It’s not rich or fattening, it’s not fried, breaded or cheesy and creamy…but it reminds me of my grandmother. It reminds me of her house- the smells, the dust, the way she would serve us this with soft white bread, buttered to exquisite perfection, the translucent white plastic bowls with little small stubs for ‘feet’ that she’d serve us this in. I miss my grandmother- her wisdom, her quietude, the way she did everything ‘just so’. Bless her, she was a lovely woman.
Her food was always superbly cooked, just enough of everything good. Never too salty or spicy and with just the right amount of sugary sweetness. This soup was no exception. I always remember being excited when she told us lunch was vermicelli soup- the long thin noodles bathed in a clear broth with bits of floating bubbles (later I found out these were bits of salt-butter micelles) and soft perfectly cooked potatoes. I don’t really remember there being any meat, but after making this soup I now know why! The meat simply disappears into the background- a stock cooked for hours on end proves too much for the meat’s survival!
I used chicken- just like my grandmother did-and made a beautifully perfumed chicken stock, but if you have a good, high quality store-bought chicken stock that’s also fine. I also made a few adjustments to her original vermicelli soup recipe- adding carrots and pasta shells for my little one’s enjoyment.
What’s great about this soup is that the broth provides a nice unobtrusive milieu to which anything can be added. You can use different types of meat stock/meat- beef would be lovely- and add vegetables to your heart’s content- cabbage would be great.
For me, I wanted to try to come up with a vermicelli soup recipe similar to my grandmother’s. I wanted to stay as true to her delicious light recipe as possible. Since I never got a chance to ask her for her original recipe I had to come up with one that I felt would come close- golden ray salted butter and all. I think I did a pretty good job… my parents agreed!
[yumprint-recipe id=’6′]
vermicelli soup recipe
My grandmother used to make vermicelli soup on Mondays- she actually had a weekly menu where Mondays were soups, Tuesdays were peas, rice and some meat, Wednesdays offered some sort of pie and so on. I always kind of admired the whole ‘menu’ idea when I was growing up and later came to see the significance of it; being a wife and mother is hard work and I am all for changing things up so that life can be just a bit more manageable. I think my grandmother was on to something!
This soup signifies comfort food for me. It’s not rich or fattening, it’s not fried, breaded or cheesy and creamy…but it reminds me of my grandmother. It reminds me of her house- the smells, the dust, the way she would serve us this with soft white bread, buttered to exquisite perfection, the translucent white plastic bowls with little small stubs for ‘feet’ that she’d serve us this in. I miss my grandmother- her wisdom, her quietude, the way she did everything ‘just so’. Bless her, she was a lovely woman.
Her food was always superbly cooked, just enough of everything good. Never too salty or spicy and with just the right amount of sugary sweetness. This soup was no exception. I always remember being excited when she told us lunch was vermicelli soup- the long thin noodles bathed in a clear broth with bits of floating bubbles (later I found out these were bits of salt-butter micelles) and soft perfectly cooked potatoes. I don’t really remember there being any meat, but after making this soup I now know why! The meat simply disappears into the background- a stock cooked for hours on end proves too much for the meat’s survival!
I used chicken- just like my grandmother did-and made a beautifully perfumed chicken stock, but if you have a good, high quality store-bought chicken stock that’s also fine. I also made a few adjustments to her original vermicelli soup recipe- adding carrots and pasta shells for my little one’s enjoyment.
What’s great about this soup is that the broth provides a nice unobtrusive milieu to which anything can be added. You can use different types of meat stock/meat- beef would be lovely- and add vegetables to your heart’s content- cabbage would be great.
For me, I wanted to try to come up with a vermicelli soup recipe similar to my grandmother’s. I wanted to stay as true to her delicious light recipe as possible. Since I never got a chance to ask her for her original recipe I had to come up with one that I felt would come close- golden ray salted butter and all. I think I did a pretty good job… my parents agreed!
find the printable recipe and more photos here
saltfish accra
This post has a printable recipe here
Hi everyone!
Today is an extra special day- it’s my father’s birthday!
Happy Birthday to a wonderful father and an inspirational mentor!
I decided to make him a very special treat today- one of his favorites- saltfish accras. My sibling hosted a decadent breakfast spread for him- eggs, bacon, sausages, homemade waffles and homemade hash-browns; I provided the accras as a little addition to all of the deliciousness!
Accras are the Caribbean’s answer to crab fritters; traditionally made from saltfish (salted pollock/cod) these golden brown, salty gems have earned their well deserved reputation of being delectable treats all across the Caribbean. I’ve had them and heard of them on different islands- many times by different names like saltfish patties and fish cakes- but what unifies them no matter the island is their great, unmistakable flavor.
These are by far one of my most favorite foods from the Caribbean region- fried golden parcels of savory richness- perfect as an accompaniment to any breakfast/brunch or as a standalone appetizer with a variety of dips. These saltfish accras can also be served as an alternative to a fish burger- fry bake providing the best ‘bread’ for these tasty treats- topped with a selection of condiments.
Today’s version of accra included shrimp- a wonderful, textural addition to any accra. Conventionally accras are made using saltfish, but many have perfected shrimp accras, (unsalted) fish accras and any other seafood combination. Unfortunately, I don’t know the history of accras and why they are traditionally made with saltfish (if anyone reading this knows the history of accras please do not hesitate to post it in the comments below!) but I can imagine Trinidad in the older days, friends liming and looking for something to nibble. I picture one friend offering to whip up something quick and having the cured saltfish on hand, some seasonings and flour and thus was born ‘the accra’. I like doing this- imagining the better, old days.
Recipe
Ingredients
Method
saltfish preparation
boil saltfish in water for about 10 minutes to remove excess salt (alternatively you can soak the saltfish in cold/ice water over night in the fridge and hence omit boiling)
when finished drain and cool
shred saltfish until it becomes flaky for batter
clean shrimp and cut each into 4-5 medium-sized pieces
chop chives, pimentos, pepper, garlic & chadon beni
in a large mixing bowl- add flour, baking powder, salt and sugar and mix
add in shrimp, shredded saltfish and other ingredients to this dry mixture
pour in warm water slowly while turning slowly and gently- this aerates the mixture
batter should be quite fluid (see photos)
leave to rest for about 10 minutes
heat vegetable oil in thick bottomed pot on high heat
scoop batter into spoon (~1 1/2 tbsp per accra) and drop into hot oil and quickly reduce heat to medium-low
turn when golden brown and fry on other side
remove from oil, drain and place on paper towels
garnish with chopped chives/parsley
Notes
serve hot
chinese choy sum, snow peas & lap cheong recipe
Chinese choy sum (choi sum) is one of my favorite greens; every time we dine at a Chinese restaurant it is seldom left out. Similar in taste to pak choy (bok choy), this ‘flowering cabbage’ has slightly bitter undertones which are easily complemented by garlic and ginger. Although I stir-fried mine, you can also steam choy sum or have it soups- which makes it particularly delectable.
Lap chong (lap cheong )-a sweet and savory Chinese sausage can only be described as ambrosial! I am sure to always have some stocked since it’s prep time is so short and it makes any plain rice come to life when you cook them together…plus, it my husband’s favorite!
I purchased the lap chong sausages from Sincere’s on Cipero Street here in San Fernando and the choy sum from Hilo supermarket. I always feel like I’ve won the lotto when I see freshly stocked choy sum in the produce section of Hilo; if you can’t get a hold of fresh choy sum, pak choy can easily be substituted.
Of course when preparing and indulging in delicious Chinese food a great accompaniment is oolong tea- today was no exception. My husband purchased this wonderfully aromatic monkey-picked oolong from Teavana (yes, the tea is actually picked by monkeys trained to do just that!).
This meal is a simple, quick one which has become one of my ‘turn to when I need something fast and easy’ meals. It’s not surprising that this meal is one of the favorites in our house- a testament to simple, unpretentious food being the best.
I am sure that it will become one your favorites just as quickly as it has become one of mine!
Recipe
Ingredients:
1 package choy sum, washed thoroughly, thick stems removed
4 lap cheong sausage links, sliced about 1/4 inch thick on the diagonal cross-section
1 tbsp finely grated fresh ginger root
2 garlic cloves, peeled and thinly sliced
1 tsp soy sauce
1/8 tsp sesame oil
1 tsp vegetable oil
1 1/2 cups jasmine rice (or any other white rice)
1 1/2 cups water
salt to taste
garnish:
chives, finely chopped for garnish
Method:
Rice:
bring 1 1/2 cups of water with ~1 tsp of salt to a roaring boiladd 1 1/2 cups rice and return to boil
when the rice comes to a boil, lower heat to the lowest level your stove will allow
add whole lap cheong sausage links into rice & cover pot and let simmer for about 20 minutes
when rice is soft, remove sausages and let cool, then slice them
Choy sum, snow peas & lap cheong:
after the sausages are sliced, heat the oils in a non-stick pan or wok
quickly add the choy sum and snow peas and toss continuously while adding ginger and garlic
add in the sliced lap cheong sausages-vegetables are cooked when bright green and crunchy and choy sum begins to wilt
add soy sauce
sprinkle salt as needed and additional sesame if you desire
Notes:
serve hot on a bed of rice and garnished with chopped chives
Suggestion~ Oolong/green/jasmine tea serves as a beautiful complement to this dish. Rice can be replaced by brown rice or noodles depending on your preference.
saltfish accra
scroll down for the printable saltfish accra recipe
Hi everyone!
Today is an extra special day- it’s my father’s birthday!
Happy Birthday to a wonderful father and an inspirational mentor!
I decided to make him a very special treat today- one of his favorites- saltfish accras. My sibling hosted a decadent breakfast spread for him- eggs, bacon, sausages, homemade waffles and homemade hash-browns; I provided the accras as a little addition to all of the deliciousness!
Accras are the Caribbean’s answer to crab fritters; traditionally made from saltfish (salted pollock/cod) these golden brown, salty gems have earned their well deserved reputation of being delectable treats all across the Caribbean. I’ve had them and heard of them on different islands- many times by different names like saltfish patties and fish cakes- but what unifies them no matter the island is their great, unmistakable flavor.
These are by far one of my most favorite foods from the Caribbean region- fried golden parcels of savory richness- perfect as an accompaniment to any breakfast/brunch or as a standalone appetizer with a variety of dips. These saltfish accras can also be served as an alternative to a fish burger- fry bake providing the best ‘bread’ for these tasty treats- topped with a selection of condiments.
Today’s version of accra included shrimp- a wonderful, textural addition to any accra. Conventionally accras are made using saltfish, but many have perfected shrimp accras, (unsalted) fish accras and any other seafood combination. Unfortunately, I don’t know the history of accras and why they are traditionally made with saltfish (if anyone reading this knows the history of accras please do not hesitate to post it in the comments below!) but I can imagine Trinidad in the older days, friends liming and looking for something to nibble. I picture one friend offering to whip up something quick and having the cured saltfish on hand, some seasonings and flour and thus was born ‘the accra’. I like doing this- imagining the better, old days.
[yumprint-recipe id=’5′]
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