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 Prep time 15 mins,

Cook time 15 mins,

Total time 30 mins

Recipe type: Meats,

Cuisine: Chinese,

Serves: 5,

Ingredients.

184 g loo mein egg noodles (I used the Sincere Brand. Basically about half pack. ), Approximately 1 lb seasoned chicken, diced (may use boneless),

1 cup mushrooms, sliced,

½ small cabbage, sliced thinly,

1 large carrot, sliced,

1 large sweet pepper, sliced,

1 sprig chive (cut 2″),

½ large onion or 1 small onion,

Ginger and garlic, minced,

4 tsp. water,

2 tsp. salt (optional),

½ tsp. sugar,

2 tsp. black soy sauce,

Pinch pepper powder,

1 tsp. tapioca or corn starch (for solution),

3 tbsp. cooking oil (safflower),

A few drops of sesame oil, 

Instructions.

1. Boil and drain the noodles. Wash with some cold running water. Set aside.

2. Cut up the mushrooms, cabbage, chicken, carrot, sweet peppers, onion and mince the garlic and ginger.

3. Note: During this preparation also mix 2 tsp. water with the salt, sugar, black soy sauce and pepper powder. Also mix 2 tsp of water with the cornstarch separately. Set aside.

4. Heat the oil in the wok. Add the chicken and stir until the chicken is cooked. Add the mushrooms, ginger and garlic. Stir fry for one minute over high heat. Then add the onion carrots, sweet pepper, and cabbage. Pour in the seasonings, i.e. Soy sauce mixture and starch solution and stir evenly for about two minutes until the veggies are cooked .

5. Turn off heat, add the egg noodles and a few drops of sesame oil and toss. Garnish with chive. Serve hot.

6. Nutrition Information

Calories: 447.9 kcal

Fat: 18 g

Carbohydrates: 38.7 g

Sugar: 4.5 g

Fiber: 3.9 g

Protein: 32 g

Cholesterol: 114 mg. 

Prep time 70 mins,

Cook time 30 mins,

Total time 1 hour 40 mins,

Serves: 5,

Ingredients.

1 lb goat meat, cubed,

1 lime,

1 onion, chopped,

2 tablespoons green seasoning,

4 tsp masala (divided),

2 tbsp curry (divided),

½ tsp saffron (tumeric),

4 cloves garlic (divided),

7 leaves culantro, chopped,

4 sprigs chive, chopped,

1 tbsp soy sauce (optional),

1 tbsp coconut powder,

Salt to taste,

Pepper to taste,

Instructions.

1. Wash the meat with the lime and drain. Add salt, green seasoning, 2 teaspoon masala, saffron (tumeric) powder ,1 tbsp curry powder, onion, two cloves of chopped garlic, the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.

2. Tip: You can use this time wisely and boil your rice or knead flour for bake or roti, while the meat marinates.

3. Heat the oil and saute the other 2 cloves of chopped garlic. In about ½ cup of water, mix 2 teaspoon of masala and 1 tablespoon of curry powder. Add to the sauteed garlic and allow to cook for about one minute.

4. Add the marinated goat and mix in the curry thoroughly. Then add the soy sauce (optional). Allow to cook for about 5 minutes or when you see the water is drying down. Add the coconut powder and enough water to cover the meat and pressure cook for 15 minutes.

Tip: To avoid burning the meat, here’s what, When you add the water heft the pressure cooker and remember it’s weight. Then as you cook, periodically heft the weight and shake the pressure cooker to test if there is any water remaining.

N.B. Use this method only for meats and not for split peas. That’s a MONSTER all by itself.

For peas try the following method…. Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker. After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated (Similar to the amount of water you had before you started to pressure cook the goat).

Prep Time, 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course: Breads

Cuisine: Caribbean

Servings: 1 loaf

Ingredients.

1½ cups sifted flour,

½ cups wholewheat flour,

⅔ cups sugar,

1 tsp. salt,

1 tsp. baking powder,

½ tsp. baking soda,

2 eggs beaten,

1 cup raisins seedless,

2 tbsp. evaporated milk,

¾ cups mashed banana,

⅓ cup olive oil,

1 tsp. cinnamon,

1 tsp. vanilla essence,

1 tsp. ginger powder

Instructions.

Beat the eggs. Combine the eggs, milk, vanilla essence and oil.

Mash the bananas with a fork. Add the mash bananas to the egg, oil, and milk mixture.

Sift the dry ingredients together. Pour the liquid mixture into the flour and mix well. Mix in the raisins.

Pour into greased loaf pan. Bake at 350°F for about 1 hour or until it is brown.

Prep time 30 mins

Cook time 10 mins

Total time 40 mins

Recipe type: Seafood

Cuisine: East Indian

Serves: 3

Ingredients.

1½ lbs shrimp, cleaned, seasoned and marinated,

3 cloves garlic, chopped finely,

½ medium onion, chopped,

2 tbsp. oil,

5 leaves chadon beni, chopped finely,

1 tbsp curry powder,

½ tsp geera (cumin) powder,

½ tsp masala powder,

1 tsp saffron (tumeric) powder,

3 potatoes,

Salt to taste,

Pepper to taste,

Note: You can season the shrimp similar to the curry goat.

Instructions.

1. Saute onion and garlic in the oil. Then mix the curry, geera, masala, and saffron (tumeric) in about ¼ cup of water and pour into the pot. When the curry is nearly dried down, add the shrimp and coat evenly with the curry.

2. Allow to cook a bit ( about 1 minute) in its juices then add ½ cup water. Cover the pot and simmer over a medium flame for 5 minutes. After the 5 minutes add the chadon beni, salt and pepper. Continue to simmer for another 5 minutes.

(Note: You can either use a whole hot pepper or pepper sauce).

3. Peel and cut the potatoes in 8, then add to the shrimp. Add enough water to cover the potatoes and simmer for another 15 minutes or until the potatoes are cooked. Adjust salt and pepper if necessary. To test the potato, cut it with a knife or edge of a spoon. The curry shrimp looks ready now.

Serve: over rice; with buss up shut; dhal puri or bake.