Jamaican Jerk Shrimp Recipe

Ingredients:

• Jerk Shrimp
• 1 1/2 pounds of large or jumbo shrimp
• 3 tablespoons jerk seasoning (commercial brand or make your own)
• 4 tablespoons Olive Oil

Preparation:

1. Mix the shrimp, jerk seasoning, and olive oil together. Set aside to marinate in the refrigerator for 30 minutes to 1 hour.
2. While the shrimp is marinating, make the mango mint salsa and sour cream dip.

Grilling the shrimp

• Traditionally, jerk recipes are cooked over pimento wood. If this isn't available to you, a gas grill or charcoal barbecue will do just fine.
• After the shrimp has marinated, light the grill. While the grill is warming up, place the shrimp on skewers. Soak wooden skewers before using them.
• If you desire, you can place any fruit or vegetable you like on the skewers between the shrimps. I chose cherry tomatoes fresh from my garden. But, you can use chunks of pineapple, mango, onions, peppers, etc.
• When the skewers are ready, grill the shrimp over a medium flame or use indirect heat on a charcoal grill if necessary. Shrimp cooks quickly. You will need only a few minutes per side so don't leave the grill unattended. Overcooked shrimp turns rubbery.
• The shrimp will be pink when done.

Serve on a plate or platter with the mango mint salsa and sour cream dip. Jamaican rice and peas go well with this recipe.

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Jamaican Jerk Seasoning

Ingredients

• 6 green onions (a.k.a. scallions or spring onions)
• 1 to 3 scotch bonnet peppers (you decide how hot you want it)
• 2 teaspoons all spice berries (or 1 teaspoon dried and ground)
• 1 tablespoon fresh thyme (or 1 1/2 teaspoon dried)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• salt and pepper to taste
• 1/4 cup cane vinegar (or cider vinegar)
• 1 tablespoon olive oil

Preparation:

1. Grind the above ingredients together in a mortar and pestle or with a food processor/blender.
2. Store in a glass container in the refrigerator.

Ingredients:

• 6 green onions (a.k.a. scallions or spring onions)
• 1 to 3 scotch bonnet peppers (you decide how hot you want it)
• 2 teaspoons all spice berries (or 1 teaspoon dried and ground)
• 1 tablespoon fresh thyme (or 1 1/2 teaspoon dried)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• salt and pepper to taste
• 1/4 cup cane vinegar (or cider vinegar)
• 1 tablespoon olive oil

Preparation:

Grind the above ingredients together in a mortar and pestle or with a food processor/blender.

Store in a glass container in the refrigerator.

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Dhaal Puri Recipe

Dhaal (or Dhal) Puri is a type of Indian-inspired flat bread that is made in the Caribbean. The flat bread is stuffed with a seasoned filling of ground split peas. A Dhal Puri can be eaten as is or with a sour (a type of chutney). In the Caribbean it is often eaten with some type of meat or poultry curry. Vegetarian options are also available.

Ingredients:

Filling

• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin

Dough

• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)

Cooking

• Vegetable or Canola oil

Directions

FILLING:

• Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
• Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
• Add cumin, mix and fluff. Set aside.

DOUGH:

• Meanwhile, add flour, baking powder, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
• Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 30 minutes.

ASSEMBLING:

• Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
• Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
• Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
• Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

• Heat a tawah (flat iron griddle) or a 10 - 12 inch cast iron skillet over medium heat.
• Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
• Dust off any excess flour and transfer the rolled dough to the tawah, griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.
• Place in a basket lined with a tea towel and kitchen paper.
• Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.

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Roti (Plain) Recipe

Here is a classic Guyanese recipe

Ingredients

• 8 oz flour
• 3 tsp baking powder
• 2 oz margarine or ghee, optional

Oiling

• ½ pt cooking oil, or 4 oz ghee

Dredging

• ¾ cup flour

Directions

• Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
• Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
• Cut into 8 pieces.
• Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
• Fold in layers round or square so as to trap air.
• Leave to stand 10 minutes or longer if desired.
• Roll out each piece thinly and place on a heated greased griddle or tawah.
• Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
• Remove from the heat and clap out air immediately from the roti.
• Fold and place in a towel or grease-proof paper.
• Note:A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.

Alternative Roti recipe

Ingredients

• 4 cups sifted white flour
• 4 tbsp (¼ lb.) shortening or margarine (or a mixture of both)
• 2 tbsp baking powder
• 1 tsp salt
• 1½ cup water

Directions

• Sift together the flour, baking powder, and salt
• Cut in the shortening until the mixture is about like coarse cornmeal
• Add water and mix to a stiff dough
• Cut into small pieces and roll into balls about the size of a small orange.
• Roll out and cook on hot baking stone (tawah).

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Chicken Curry Recipe

Ingredients

• 3 lb chicken cut up into small pieces
• 4 medium potatoes, peeled and halved
• 1 whole garlic
• 1 small hot pepper
• 2 medium onions
• 2 tbsp oil
• 2 tbsp ground curry powder
• ½ tbsp garam massala
• 1 piece cinnamon stick

Directions

1. Grind garlic, one onion, and pepper
2. Heat oil in stew pan.
3. Add mixture of ground garlic, pepper and onion, garam massala and curry powder.
4. Allow to fry on slow heat for about 3 to 4 minutes.
5. Add chicken and potatotes and salt to taste.
6. Add cinnamon stick.
7. Cook on slow heat for 15 to 20 minutes.
8. Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked.

Note: Curried beef or lamb may be prepared in a similar manner.

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Mushroom Gravy Recipe

Ingredients

• 3/4 cup white or button mushrooms, chopped
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

Directions

1. In a large skillet, melt the vegan margarine and add onion and mushrooms. Sautee for just a minute or two over high heat.
2. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
3. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

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Vegetarian Gravy Recipe

Ingredients

• 2 tbsp margarine
• 1 onion, diced
• 2 tbsp flour
• 1 tsp garlic salt
• 2 tbsp cornstarch
• 1 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast (optional)

Directions

1. Heat the margarine over medium heat in a large skillet and sauté the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.
2. Add the vegetable broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
3. Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring.

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Vegan Roast Recipe

Ingredients

• 2 c Chick peas — cooked & mashed, about 3/4 cup dry -may substitute pinto,kidney or adzuki beans
• 1 1/2 c Carrots -- 1/4″ pieces
• 1 1/2 c Celery -- 1/4″ pieces
• 1 1/2 c Parsnips -- 1/4 “ pieces-OR-
• 1 1/2 c -Turnips, white — small 1/4″ pieces
• 1/8 ts Cinnamon
• 2 ea Vegetable bouillon cubes up to 3
• 2 tb Tamari soy sauce -- up to 3 tb
• 1 t Sea salt
• 1/4 ts Sea kelp
• 1/8 ts Cayenne pepper -- or less
• 2 c Onion -- finely chopped
• 6 c Bread cubes -- 1/2″ squares
• 1 1/2 c Nuts — or seeds,partially ground, up to 2 cups raw pecans,almonds,filbert or sunflower seeds taste best
• 3/4 c Parsley -- chopped, up to 1 c
• 3/4 c Buckwheat flour — or amaranth flour
• 1/4 c Arrowroot powder or soy flour or chick pea flour
• 2 ea Garlic cloves — pressed, up to 4, optional

Directions

1. Soak the chickpeas overnight and cook until tender.
2. Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F.
3. Oil a 9”x13″ low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3″ high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.

Looks terrific and taste delicious with Vegetarian Gravy or Mushroom Gravy.

Keeps 5-7 days refrigerated or may be frozen.

SERVES:4-6

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Two Layer Vegetarian Lasagna Recipe

Ingredients

• 10 ea lasagna noodles -- cooked and drained
• 16 ozs fresh spinach -- cooked as directed
• 5 cloves garlic -- minced
• 3 c fresh mushrooms -- sliced
• 1 1/2 c carrot -- grated
• 1 c onion -- chopped
• 1 tsp oregano
• 1 1/2 tsps basil
• 3 tbsps parsley -- chopped
• 14 ozs crushed tomatoes
• 1/2 c pitted black olives -- sliced
• 15 ozs tomato puree
• 6 ozs tomato paste
• 12 ozs lowfat cottage cheese
• 12 ozs fat-free ricotta cheese
• 1 tsp grated lemon rind
• 1/4 c Egg Beaters¨ 99% egg substitute
• 8 ozs fat-free mozzarella cheese -- grated
• 8 ozs LF Monterey jack cheese -- grated
• Parmesan cheese -- grated
• 1/4 c tomato sauce

Directions

1. Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large sauté pan, sauté onion and garlic in small amount of broth or water until translucent.
2. Add carrots, mushrooms, basil, oregano and parsley; cook until tender.
3. Add olives and tomato ingredients, and cook over low heat until heated through.
4. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree.
5. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
6. Top with grated parmesan.
7. Bake 30-40 minutes, let stand 10 minutes before serving.

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Vegetarian Roast Recipe

Ingredients

• 8 1/2 oz Long grain rice
• 7 oz Button mushrooms, finely chopped
• 5 oz Whole grain bread crumbs
• 5 oz Nuts (any kind such as almonds, brazil nuts or unsalted peanuts), chopped
• 5 oz Low fat mozzarella cheese
• 4 Eggs
• 4 md Carrots, grated
• 3 md Onions, chopped
• 1/4 c Sunflower or safflower oil
• 1/4 c Dried parsley
• 1/2 ts Ground black pepper
• 1/4 ts Garlic powder

Directions

• Cook the rice in boiling water for 30 to 35 minutes, until tender, or use an automatic rice cooker. 250g of rice is about 2 small automatic rice cooker cups, but please check your rice cooker to be sure. When using an automatic rice cooker, add a little more water for brown rice than you would for white. ie. if you cook 2 small rice cooker cups of brown rice, then fill the rice cooker pot to the 3 level with water.
• Thoroughly blend everything in a large bowl or pot. Then pack the mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which have been lightly oiled.
• Bake at 350F (180C) for 1 to 1 1/4 hours or until firm to touch and brown on top. Vegetarian Roast is traditionally served, hot or cold, with tomato sauce or chutney.

Fry the onions, carrots, and mushrooms, in the oil until softened, before adding them to the entire mixture in step #2. Serve with a legume soup, such as pea soup or lentil stew. Replace the eggs with a commercial egg substitute. Replace the mushrooms with green, red, or yellow peppers. Replace the mozzarella with cheddar cheese (the older the stronger the flavour). Replace the mushrooms with green, red, or yellow peppers.

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Cheeseburger Pizza Recipe

Ingredients

• 1 pizza crust (or make your own)
• 1/2 lb extra-lean (at least 90%) ground beef
• 1 cup tomato pasta sauce
• 1/4 cup chopped red onion, if desired
• 1 cup shredded Cheddar cheese (4 oz)
• 1/4 cup dill pickle slices

Directions

1. Make (or use pre made pizza crust)
2. In 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Spread pasta sauce evenly over dough. Top with beef, onion and cheese.
3. Bake classic crust 12 to 18 minutes, bake thin crust 8 to 12 minutes, or until edges are golden brown and cheese is bubbly. Top pizza with pickle slices. Cut into 4 servings.

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Gratin of Turnips and Blue Cheese Recipe

Ingredients

• 4 md Turnips; peeled and sliced paper thin
• 1 md Yellow onion peeled and finely sliced
• 4 tb Melted butter
• 1/2 c Whipping cream
• 4 Anchovy fillets finely chopped
• 1/4 ts Nutmeg - preferably freshly ground
• 1/4 ts Freshly ground pepper
• 1/2 c Crumbled Roquefort, Stilton or other blue cheese

Directions

1. PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish.
2. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes.
3. If the gratin is golden brown, it’s ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.

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Creamed Turnip Soup Recipe

Ingredients

• 1 lb Turnip greens
• 1 T Chopped shallots
• 1/2 T Olive oil
• 1 c Cream
• 2 Peppercorns
• 1/4 c White wine
• 3 oz Finely grated Parmesan -cheese
• Salt and pepper to taste

Directions

1. Blanch turnip greens, then submerge in ice water and drain. Lightly sauté shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

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White Turnip Soup Recipe

Ingredients

• 4 Medium-sized white turnips
• 1 lg Onion
• 3 tb Butter
• Salt and pepper
• 3 sl Bread
• 2 Egg yolks
• 1/2 c Cream
• Parsley

Directions

• Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
• Simmer the soup for a half hour and puree’ it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.

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Turnip Slaw Recipe

Ingredients

• 1/2 c Mayonnaise
• 3 T Sour cream
• 2 ts Tarragon vinegar
• 1 ts Prepared mustard
• 1 ts Sugar
• Dash of salt
• 1/4 ts Celery seed
• 1/4 ts Pepper
• 1 ts Chopped fresh dill or 1/2 teaspoon dried dill
• 1 lb White turnip, peeled and shredded (4 cups)

Directions

1. In a large bowl, stir together the mayonnaise, sour cream, tarragon vinegar, mustard, sugar, salt, celery seed, pepper, dill, and turnip. Mix well and refrigerate until needed.

Jordon is a huge turnip and coleslaw fan so I thought I would add this to the blog to satisfy you turnip lovers out there.

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Ham and Cheese Bread

Ingredients

• 1 1/2 pound loaf (1 pound)
• 2 ts Active dry yeast (1 1/2 ts)
• 3 1/2 ts Sugar (2 1/2 ts)
• 1/4 c Chopped ham pieces (3 tb)
• 1/2 c Grated Swiss cheese (1/4 c)
• 2 1/2 tb Dehydrated minced onion 5 ts
• 3/4 c Grated cheddar cheese (1/2 c
• 1 1/2 ts Paprika (1 ts)
• 2 1/2 tb Grated parmesan cheese 5 ts
• 1 t Dry mustard (1/2 ts)
• 1/2 ts Salt (1/4 ts)
• 2 1/2 c Bread flour (1 3/4 c)
• 2 1/2 tb Butter (5 ts)
• 7 oz Warm milk (4 1/2 oz)

Directions

1. Use 3 tsp yeast for the 1 1/2 pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.

Source: Great Bread Machine Recipes by Norman A. Garrett,

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Mustard Baked Ham Recipe

Ingredients

• 1 (10- to 12-pound) pre cooked bone-in smoked ham
• 1 1/2 tablespoon(s) whole cloves
• 1/2 cup(s) dark brown sugar
• 3 tablespoon(s) whole-grain mustard
• 1 teaspoon(s) finely chopped fresh thyme
• 1/2 teaspoon(s) finely chopped fresh rosemary
• 1/4 teaspoon(s) freshly ground pepper
• 1 cup(s) orange juice

Directions

1. Preheat oven to 350 degrees F. Trim all but 1/3 inch fat from ham. Score ham in a diamond pattern. Place in a medium roasting pan and stud with a clove at each scored intersection. Combine remaining ingredients, except orange juice, and pat seasoning over baked ham.
2. Pour orange juice in roasting pan, then place ham on low rack in oven. Bake until internal temperature reaches 140 degrees F (allow 10 to 12 minutes per pound), basting with pan liquid every 20 minutes. Tent with aluminum foil if glaze begins to burn. Remove ham and let rest for 15 minutes. Transfer to large cutting board to slice.

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Hot Mustard Recipe

Ingredients

• 1/2 cup water
• 1/2 cup corn syrup
• 1/3 cup plus 1 tablespoon white vinegar
• 2 tablespoons ground dried mustard
• 4 teaspoons cornstarch
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 10-14 drops habanero hot sauce

Directions

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered container.

Makes 1 cup.

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Mushroom and Barley Soup Recipe

Ingredients

• 5 1/2 cups of beef broth
• 2/3 cups of quick-cooking barley
• 1/2 cups of chopped onion
• 2 cloves garlic, minced
• 1 teaspoon of dried basil, crushed
• 1/2 t Worcestershire sauce
• 1/8 t Pepper
• 2 c Sliced fresh Mushrooms
• 1/2 c Shredded carrot
• 2 T Cornstarch
• 2 T Water
• 1 T Snipped fresh parsley

Directions

1. In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot.
2. Simmer, covered, for 5 minutes more.
3. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan.
4. Cook and stir 2 minutes more. Sprinkle with parsley.

Servings: 4

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Breakfast Pizza Recipe

Ingredients

• 1 10 inch (25 cm) focaccia, flat bread or baked pizza base
• 8 eggs
• 1/4 cup (50 mL) yogurt or sour cream
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) each chopped fresh dill, chives and parsley
• 2 tbsp (30 mL) butter or olive oil
• 6 oz (175 g) thinly sliced smoked salmon
• to taste freshly ground black pepper, coarsely chopped fresh chives, green onions or dill

Directions

1. If focaccia is thicker than 1 inch (2.5 cm), cut it in half horizontally. Freeze second half for another use. Warm focaccia in a preheated 350 F(180 C) oven for about 10 minutes. In a large bowl, whisk eggs with yogurt, salt, pepper and herbs until just mixed. In a large non stick skillet, melt butter over medium heat. Add eggs; stir gently as they cook so that curds form but mixture is still moist. Spoon eggs on top of warm focaccia. Loosely drape slices of smoked salmon over eggs. Sprinkle with pepper and chives. Serve in wedges.

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