Making lentil soup is very similar to making regular lentil peas as a side dish to rice or dumplings. You can use the same aromatics and herbs to achieve similar flavor. The difference would be in adding more liquid, extra veggies and of course, provisions. Chrisal tries lentil soup for the first time and delivers… Continue reading Lentil Soup
Tag: vegetarian
Green Fig & Stewed Pigeon Peas
This simple boiled green fig with a creamy and delicious stewed pigeon peas is definitely a must try. It is an amazing 30 minute lunch or dinner idea, humble but delicious. Trini vegetarian cooking at its best. There’s something to be said about being able to provide sustenance from something within reach for so many… Continue reading Green Fig & Stewed Pigeon Peas
Steamed Fish & Pumpkin Rice
Jyneelle uses fresh ingredients from Whyfarm to make a delicious steamed fish and pumpkin rice dish as a healthy meal in honor of Breast Cancer Awareness Month. Pumpkin Rice Ingredients 2.5 cups diced pumpkin 2 cups rice 5 cloves of garlic minced 2 springs of thyme 2 pimentoes 2 tsp rouku 1 large onion diced… Continue reading Steamed Fish & Pumpkin Rice
Coo-Coo
Baidawi adds some sauteed aromatics and roucou to this Coo-coo recipe to give extra flavor to this popular cornmeal based dish. Coo-coo is popular dish in the Caribbean that is typically made with cornmeal. In Trinidad & Tobago Coo-coo is commonly served with callaloo and stewed fish or fried fish. Coo-Coo Ingredients 2 cups cornmeal… Continue reading Coo-Coo
Callaloo
Chrisal brings back memories of her grandmother’s cooking with this callaloo recipe. Callaloo is a staple in the Trini Sunday Lunch line up. Callaloo is made in different ways across the Caribbean but they all share some commonality with the influence of our West African heritage. Add pigtail or crab for another dimension of flavor… Continue reading Callaloo
Rustic French Fries
You;re just a few key steps away from the perfect rustic french fries made in the comfort of your own house. This recipe uses the most basic ingredients to deliver a homestyle twist on a classic item. Rustic French Fries Ingredients 3 large potatoes washed 1 tbsp baking soda 6 cups water 750 ml canola… Continue reading Rustic French Fries
Minestrone
Jyneelle makes one of her favorite soups, an Italian Minestrone Soup using Cuisine’s Cranberry Beans, Red Kidney Beans, Black Beans & Baby Lima Beans along with some great aromatics, veggies, herbs and spices. Special thanks to Cuisine for sponsoring this recipe. Cuisine products can be found at Massy Stores nationwide. Minestrone Ingredients 1 large onion… Continue reading Minestrone
Hummus Wraps With Roasted Veg
Jyneelle shares an easy recipe for homemade hummus wraps made with annatto and topped with roasted veg, sliced radish and feta crumble. Roasted Veggie and Hummus Tacos with Annatto Tortillas Tortilla 1 cup all purpose flour 1 cup corn flour ½ tsp baking powder Pinch of salt ¼ cup shortening 1 cup (minue 1 tbsp)… Continue reading Hummus Wraps With Roasted Veg
Roasted Vegetable Bulgar Salad
Emily shows us how to preparean “unboring” roasted vegetable bulgar salad, filled with bright vegetables, aromatic herbs and tons of flavour. Bulgur is a whole grain made from cracked wheat. It is loaded with vitamins, minerals, fiber and protein. It is a more nutritious alternative to rice or pasta and it is extremely delicious and… Continue reading Roasted Vegetable Bulgar Salad