Vegetarian

I’ve been avoiding the kitchen like the plague. Recipe testing and emotional eating have taken a toll on my “physique”…it also doesn’t help that I usually prepare six 5 star meals on the weekend for my beloved family…that “insanity” has been reduced to 2–maximum….until further [continue reading]

“Trinidad macaroni salad is the perfect side dish to accompany your favorite baked or BBQ protein and seafood. It’s loaded with flavor! “ A few weekends ago, the beautiful lavender-hued chive blossoms in my garden inspired me to create a colorful and delicious macaroni salad.  [continue reading]

In this simple raw mango chutney, a raw half ripe mango is pureed with garlic, bandania (culantro) and hot pepper(s) to create an exotic blend of flavors. Raw mango chutney is traditionally enjoyed with fried bake and shark, aloo pie, aloo roti, flour pholourie, dhal [continue reading]

    These fritters are made with cauliflower, besan(chick pea flour), cumin(geera), turmeric, garlic and fresh cilantro. A few weeks ago, while at work, I had a desire. A desire for a fritter. In my mind I envisioned how it would taste and had a [continue reading]

Peanut butter and bananas are a match made in food heaven – whether you enjoy it on a sandwich or in a smoothie! I prepare this smoothie for my kids for a snack or a breakfast drink and it’s definitely a savior when my 8 year old is [continue reading]

Chow, in Trinidad and Tobaho,  is a simple, refreshing combination of fresh fruits, garlic, and culantro-also known as bandhania or shado beni. Consider it a “spiced up” fruit salad.   [Culantro, also known as bandania or shado beni]   The desire for chow is linked [continue reading]

  I have been making Paula Dean’s peach cobbler for years. One day I decided that it required a makeover with less butter and sugar. I know it’s an abomination, but occasionally I want to experience, “le plaisir sans la culpabilité!” When it comes to dessert, [continue reading]

This recipe for “Fry Bodi” is long green beans stir-fried with tomatoes, onions, and garlic. Cooking bodi past the steaming point brings out the intense flavor of the green bean. It’s juicy, tender, yet crunchy. The onion, which somehow gets caramelized in the process and [continue reading]

I apologize for my absence, I haven’t been in a creative frame of mind. I have been busy reading. Reading about the hidden science behind the 2012 predictions, trying to understand quantum physics and learning about the secrets of the Pyramids. Also reading a book about a creative entrepreneur, [continue reading]

  These braised pearl onions were required as part of the recipe for Julia Child’s beef bourguignon which I posted earlier. Delicious, tender, sweet and full of flavor, I thought they deserved their own post. This side dish will also perfectly compliment a delicious grilled steak…or stew…but I can also clearly envision [continue reading]