Vegetable Potato Pancakes

I went to the Saturday market and saw this huge light green vegetable. It was called Dudhi. My market vendor said it could be used in a stir fry. Never had it, but for $2.50 it doesn't hurt to try it.
Dudhi is in the same category as zucchini. It's like a nutty flavored squash with huge white seeds. The skine is thin and edible.
I LOVE potato pancakes. So, decided to do a vegetable version chocked with dudhi, red onion, carrots and herbs. This isn't your mom's potato pancake, and its awesome!

Vegetable Potato Pancakes
3 cups of dudhi, grated
2 potatoes, grated
1 carrot, grated
1/2 red onion, grated
2 cloves of garlic minced
1 tsp thyme
1 tsp basil
1 egg, beaten
1 cup flour
1/2 tsp salt
1/2 tsp ground pepper

Mix all the vegetables together. Mix the flour and spices, pour over the vegetables. Add egg and a little water till just combined, like a thick paper maché paste. Cover the bottom of  a medium pan with canola oil over a medium heat. Spoon mixture into pan and fry on each side till golden brown. 

Vegan Slow Cooker Stew

As some of you may remember I was very sick a couple of weeks back and I have yet to get back into the swing of things. The house is a mess, cooking healthy has taken a back seat to eating something so that I can take my antibiotics, and junk food has reared it's ugly head. I went to the supermarket and bought four kinds of beans. My objective? To make a tasty vegan stew to eat over rice, cou cou, couscous, whatever.  The point, make alot and stop eating the junk food. There are a lot of recipes out there but I didn't want to follow anything specific. I had three requirements.

1. Use what I had on hand.

2. Use fresh herbs.

3. Finish it with coconut milk.

I wanted all the flavor to come from the fresh ingredients and create a take on the coconut curries of India and Thailand. 

This came out better than I could have imagined. Rich and flavorful, especially with the addition of the coconut milk at the end. Beautiful! Ok... on to the recipe

5 kinds of beans 

(I used lentil, split pea, chick peas, blackeyed and black beans. I used dry. So it was necessary to soak the chickpeas and blackeyed over night, before hand)

1 carrot grated

1 onion minced

2 sweet peppers chopped.

2 cloves of garlic minced

2 tomatoes cut up

1 stalk of celery cut up

Broccoli, small chop

Scotch Bonnet pepper

Rosemary
Grated fresh Turmeric

Thyme

Basil

Tarragon

2 Vegetable boullion cubes

Tomato paste

Salt & pepper

Coconut Milk

Put everything into the slow cooker except coconut milk. Cover the mixture with water and cover lid. Turn the slow cooker on high for 6 hours. At the half way mark, stir it up and remove scotch bonnet pepper. Cover. At the 30 min mark add coconut milk, stir and cover until done.

If you want to add meat to this (cause you can) Just add 1/2 lb of seasoned ground beef or turkey mix to the mixture and omit the coconut milk at the end. :)

Homemade Banana Coconut Granola

I recently went to the supermarket with a friend of mine. As we were leaving she exclaimed "Oh I have to get granola for the kids!". We walked to the cereal aisle to find the fancy bags of granola. Small bags, beautiful packaging, and high prices. I asked her why she buys granola at these prices and she answered the way most mother's answer, "It's something healthy that the kids actually like."
But how healthy is it? Just because it has eco-friendly packaging and says ORGANIC across the label doesn't mean it's healthy.
I love the explosion of "organic" shelf stable food. If you know like I know, then you know that the things they have to add to the product to make it shelf stable negates the organic properties the item once had. To be organic is to be perishable. Point blank.
Back to my friend. I asked her what was in this pricey granola. We looked at the package. Oats, dried fruit, and nuts. In Barbados, nuts can be pricey, but everything else, super cheap. Lets not talk about the high sugar content. How do we combat this? Make your own of course. Granola is easy to make and can be made with left over items. Oats, dried fruit, coconut, nuts, fruit chips, etc. Here is my recipe for Banana Coconut Granola. This is a nice recipe with a great texture and great taste.You can use this as a guide and add to or subtract at your leisure. If you remove the banana you would use about 1 cup of mixed fruit and increase the agave by 2 more tbsp.

3 cups of oats
1/2 cup of almonds
1/2 cup of pecans
1/2 cup of grated coconut
3 tbsp of raw sugar
1/2 tsp sea salt
1/2 tsp cinnamon
2 mashed bananas
1/4 cup coconut oil
1 tsp vanilla
2 tbps of agave, maple, or honey

In a large bowl, combine all ingredients up to the cinnamon. Mix well and set aside. In a separate bowl mix the mashed bananas, vanilla, agave and coconut oil. Mix well. Pour over the oats mixture. Mix well and place on to a parchment lined cookie sheet. Bake at 350° for about 20 minutes. Until dry and crumbly. Be sure to check and stir you granola midway through the baking process

Green Banana Cou Cou

Being from Barbados, Cou Cou is something that we all have eaten at some point in time. You can make it the traditional way with cornmeal and okra, or with breadfruit, or green banana. Green Banana Cou Cou isn't new, but that doesn't mean you can't do something new with it!

The base of this dish is a little different but the results are complex and delicious. I paired it with my "Easy Black Beans" to create a complete, yet vegetarian meal.

Green Banana, boiled and skinned
A dash of olive oil
1/2 red onion
1/2 white onion
2 cloves minced garlic
1/4 cup green onion, chopped
2 tablespoons of tumeric
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp Italian seasoning
Water
Butter
Salt and black pepper to taste

In a small pot under a medium high heat, add the oil, onions, garlic and turmeric. Cook till soft. Add the bananas and mash. Add water a little at a time to aid with softening the banana and making it a "mashed potato" consistency. Add all the spices, salt & pepper and butter. Mix well and then finish with chopped green onion.

That's it!

Plantain Fry's

There are several schools of thought on the plantain. There are the people that want a clean, pristine, yellow plantain. Firm to the touch. There are the folks that want it to be a little soft with a couple of specks. Most people believe that when they are black and mushy it is time to throw them away... of course I'm not most people.
I love a mushy black plantain. This is when it is the sweetest and most pliable. You can put into almost anything to give sweetness without adding sugar. Today's recipe is Plantain Fry's.
In the Rastafarian community here in Barbados they make a fried bean fritter called a Fry. I love them. Everywhere you go you can find different ingredients and textures, but always delicious. My version utilized the plantains I had left over and black beans. The plantain gives the fry's a softness and sweetness to play against the savory items in the recipe. You can eat them alone as a snack or as part of a meal.

2 black plantains
1can of black beans
1 grated carrot
1/2 minced onion
1/4 cup green onion
2 tbsp of minced tarragon
2 cloves minced garlic
1 finger of minced tumeric
1/4 minced scotch bonnet
1cup flour
1/4 water
Salt & black pepper to taste

Peel the plantains and mash them into a semi liquid state. Add the black beans and mash them into plantain mixture. Add all the ingredients up to the flour. Mix. Add water to mixture slowly. You want the mix to have a thick consistency without being dry. You may or may not use all the water. Use your discretion. Season with salt and pepper. Because there is no egg in this, you can taste it to be sure it has the right amount of seasoning for you.
In a medium saucepan over medium heat, add oil. Once the oil is hot ladle mixture into pan. The fry's will darken quickly if the heat is too high because of the sugar content of the plantain. You want them to cook evenly on both sides. Watch the oil temp. Place unto a plate, lined with a  paper towel. Allow to cool and enjoy! 

Citrus Slaw

I am a woman that hates mayonnaise. Yes, I said it! Let the vilification begin! I realize that it is an important component in some recipes and I do use it. Sparingly. A regular sized bottle of mayonnaise could last a year or more in my refrigerator. This dislike of mayo means that I am always trying to find new ways to make traditional foods (leaving out the mayo if possible) This is how I came up with the "Citrus Slaw". This incorporates alot of leftover ingredients and the acidity from the fruit and cider vinegar soften the cabbage while preserving it. Making it a great make ahead salad. No mayo means you can travel with it! Yay!
On to the recipe!

Citrus Slaw

Red cabbage (julienne)
Green cabbage (julienne)
Onion (I used what was in my fridge. I had a piece of red and a peice of yellow) (slices)
Celery (julienne)
Carrot (julienne)
Chayote/ Christophine (peel & julienne)
Bell peppers (julienne)
Scallions (rough chop)
Dried fruit (your choice. I used dried apricot) (slices)
(At least 2) Orange supremes
Dressing-
Juice from oranges
Cider vinegar
Grapeseed oil
Garlic
Soy sauce
Agave
Thyme
Marjoram
Salt & pepper to taste

Knife skills are very in this salad. The components need to be relatively the same size to get an equal amount of the dressing and break down at an equal rate.

Combine all the vegetables up to the bell peppers. Set aside. In a blender combination the juice from the oranges ( just squeeze the oranges after you supreme them), cider vinegar (Not alot. You dont want to over power the orange.) Grapeseed oil, herbs, garlic, soy sauce, and agave. Blend until garlic is pulverized. Add salt and pepper. Add orange, dried fruit and dressing to salad. Toss. Garnish with scallions and rest in the fridge for at least 15 minutes. That's it!

Christophine Chia Seed Jam

Christophine Chia Seed Jam

What do you know about the awesomeness that are Chia Seeds?
1. They are rich in omega-3s
2. Super high in fiber
3. They absorb 10 times their size and weight in water
Because of this last fact they are a great short cut to making quick and healthy "jams"

Traditional jams use a combination of pectin and sugar to to create the gel consistency. It requires alot of boiling and work to get the right formula of fruit, pectin, and sugar. Pain in the neck. Cut out the middle man and use Chia seeds. When they absorb the liquid they swell and create a gelatinous coating that works well in making homemade healthy jams.
On to the recipe!

1 pound of grated Christophine
1/4 cup of raisins or currants
Dash of vanilla
1/4 cup water
1/4 cup of sweetner (I used brown sugar)
2 tablespoons of Chia Seeds

In a saucepan add Christophine, water, vanilla and sweetener. Bring to a low simmer. Add raisins and Chia seeds. Stir and allow Chia seeds to soak up liquid. If the jam seems thin, add 2 more tablespoons of Chia Seeds. Cook about 10 min. Then cool and bottle. That's it!!

Easy Black Beans!

I decided to make an easy black bean sauce to go with my Turmeric Seasoned Rice (recipe soon come). If you use canned beans it's a fast dish.

Easy Black Beans

 A splash of Grapeseed Oil
Chopped onion
Minced garlic
Thyme sprig
Chopped bell pepper
Grated turmeric
Chicken Bouillon
Cumin (either ground or cumin seeds. I used seeds)
16oz Can of Black Beans
Chopped green onions
Squeeze of lime

Cut up onions, garlic, bell pepper and turmeric. In a hot pan with grapeseed oil, add cut up veges. Cook down till soft. Add 1/4 cup of water. Bring to a simmer. Add the chicken bouillon cube, thyme, cumin, seasoning and black beans. Bring to a simmer, add 1/2 cup of water and cover. Bring to simmer again. Add green onions and squeeze lime juice. Cook until thickened.

Crockpot Turkey Neck Soup!

Crockpot Turkey Neck Soup!

Im moving! If you have ever moved, you know the process is daunting!  The packing, moving, unpacking, buying stuff for the new place. Cooking was not the priority. Needless to say, my tummy was craving good home cooked food.

I decided to make a soup. A crockpot soup! Good meal, without having to hover over the stove and provide a great source of vitamins, minerals, and protein. 

I went to Carmeta's.  Located on Princess Alice Highway, right before the Fish Market. They are a great place for local meats, low cost and great quality.

I bought Canadian Smoked Turkey Necks. Not local per se, but at $8 for a package it was a great buy.

I picked up some pumpkin, onion and a herb bag and a pumpkin soup starter packet. Ok. Lets get started

Turkey Necks

Salt

Salt Free seasoning

Pumpkin

Carrots

Potato

Onion

Garlic

Green Onions

Marjoram

Thyme

Bay leaf

Hot Pepper

Pumpkin Soup Packet

Soak the Turkey Necks in water, vinegar, and lime for at least an hour, then rinse off. Sprinkle salt and salt free seasoning over the necks. Let it marinate covered in the fridge.

Cut up all the vegetables. Get your crockpot. Place the Turkey Necks in the bottom, cover with all the vegetables, and then top with the fresh marjoram, thyme, bay leaf and hot pepper. Cover with 3 cups of water and sprinkle the soup packet on top.  Turn on the crockpot on low. I cooked my soup for 8 hours. Till the meat fell off the bones. It was DELICIOUS!  

Of course you have the option of adding more vegetables and dumplings and not using a soup starter. I was super tired so I just used what we had in the house. 

Please try the recipe. Let me know how it comes out! 

Top image is the before, bottom image is the after... Mmmmm :)

Thai Style Fish Cakes

Anyone that knows me, know how much I love competition cooking shows. Shows like Iron Chef, Chopped and Cutthroat Kitchen are some my favorites. The idea of taking items that have already been cooked and repurposing them into completely new and tasty dishes... its the ultimate in culinary creativity.

I decided to give myself a little challenge. I had some funky fish patties made from Swai (similar to catfish) that I really didnt like. Time to create something new! Because the patties are not breaded and the fish is a white fish, I decided to create a fish cake, but not in the traditional Caribbean style. Instead I used asian flavors and pan fried them without breading them. A perfect compliment to the Asian slaw that I posted last year.
On to the recipe:

I used fish 3 patties
Basil (chiffonade)
Cilantro (chiffonade)
Green Onion rough chop
White onion
Ginger (minced)
Garlic
Red chili
Fish sauce
Lime


In a food processor, chop up the garlic and onion. Break up the fish patties and add to machine. Pulse to break up but keep texture. Pour out into a bowl and add basil, cilantro, ginger, red chili, fish sauce, green onion and lime. Mix together and form small patties.
Place into a hot pan with a little oil, on low heat. Let each pattie cook about till brown on each side. That's it!

*This can be done with fish that has already been cooked as well. Just watch the amount of fish sauce. Cooked items already have salt and then the salt content in fish sauce is very high. Use sparingly.

Green Mango Salad

Mango season is upon us here in Barbados. For me that means the tree is full of mangoes that have to be picked before the birds get to them. So we have a house full of green mangoes waiting for them to ripen.
Instead of waiting, I decided to create a savory salad using my very green mangoes. The savory ingredients compliment the slightly tart with a hint of sweetness. This is a throw together salad and I really just threw in the vegetables I had available.
Feel free to experiment and add things to this salad. You really cant make a mistake. If you like Mango Chow, you will love this salad.
Here is the recipe!

Green Mango Salad

About 1cup of sliced Green Mango
(I used a mandoline to get the shredded look)
1 Tomato, deseeded and sliced
1/4 bell pepper
(Whatever color you would like)
1 small cucumber sliced thin
(I left the skin on for color. You dont have to though).
1/2 Small Red onion, sliced thin
1/2 Shredded Carrot
(There are none in the picture, but they are a lovely addition)
Cilantro (chiffonade)
Green Onion (rough chop)

Dressing:
Apple Cider Vinegar
Grapeseed Oil
Fish Sauce
Garlic
Hot pepper (to your taste level)
Agave or honey

Combine all the salad ingredients in a bowl. Set aside. Combine dressing ingredients in a blender to taste. Be careful with the fish sauce. It can be VERY salty and a little goes a long way. You want the dressing to be a balance of sweet, salty, and spicy. The oil is the carrier of the flavors. Don't use too much.
Thats it. Pour over the salad ingredients mix and garnish with more cilantro and green onion. Place in the fridge to let the flavors combine. The longer it sits, the better it will taste. Take out of the fridge about 20 min before serving to allow the salad to return to room temperature.

The Coconut Baby Farmer's Market Schedule

Its the official... (insert hype music here)

Coconut Baby Farmers Market Schedule!

Tag a friend that needs some "Coconut Baby" in their lives!!!!

Bringing you Gluten-Free wonders, delicious treats, and exotic drink concoctions! The menu changes at every market. Always different, always delicious, always "Island Love on plate!"

Cilantro Hot Sauce

I have been slipping on my recipe posts and I bring you apologies in the form of this awesome homemade hot sauce with cilantro being the vehicle driving this flavor train!

MyTrinidadian people may be familair with this sauce being made with Shado Beni. Shado Beni is the close cousin to Cilantro. To me, Cilantro has a sharper flavor profile and combined with the lime and green onion in this recipe has a pickle feel.  I love the idea of creating this sauce and using it on Cou Cou, provisions, or a beautiful steamed Mahi Mahi (Dolphin)

On to the recipe!!!

Cilantro Hot Sauce

A bunch of cilantro
Lime juice
Hot pepper
Salt
Water
Green onion
Garlic

You can chop everything by hand or throw it into a blender. I like to chop in order to preserve the integrity of the ingredients. A blender is going to pulverized everything into a thin sauce.
If you chop, like I do. Just add the lime and water at the end to control the liquid content. Be sure to salt to taste.

Try it out and let me know what you think!

Eggplant Fritters!

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I am a big advocate for shopping for fresh local produce at the local farmers market or in the case of out here in Barbados, the Saturday Market.
Shopping for and using seasonal fruits and vegetables is a great way to save money and eat fresh.

My shopping trip this week yielded the awesome find of eggplants at $2 per pound. Eggplants are very light so 2 pounds of eggplants gave me a big bag! You know what that means... time to experiment! Today's experiment came in the form of Eggplant Fritters.  Be forewarned, this is not a healthy recipe! There is frying and cheese involved... "Mmm, cheese". (Homer Simpson Voice)
On to the recipe.

One medium Eggplant, peeled and chopped small
Half a bell pepper (small chop)
Half an onion (small chop)
Garlic, minced
Hot Pepper, minced
Thyme
Handful Fresh Basil, chiffonade
Marjoram, Minced
1/2 cup of shredded cheddar cheese
Sea Salt to taste
Garlic powder
Cumin
Two spoons of flour
One egg, beaten
Breadcrumbs

In a pan with olive oil; combine onions, garlic, bell pepper, hot pepper and eggplants. Cook till soft.
After it cools (Please be sure to wait for it to cool! Bad things happen when you add egg to hot mixtures); add thyme, basil, marjoram, cheddar cheese, sea salt, garlic powder, cumin, flour and egg. Mix well

Form balls and roll in breadcrumbs, fry till crispy and cooked through.

Try it out. Let me know what you think!

Restaurant Review: Chutney's 3-4-15

Restaurant Review!

Today's review is of "Chutney's", located in Lanterns Mall on the south coast.

This restaurant specializes in East Indian delicacies. From dahl puri, samosas, curries and of course chuntneys; it is authentic East Indian fare. Not only is the food great but they have stepped into the 21st century with little pagers they give you when you order. They light up when your food is ready. No need to hang out at the counter waiting for your food.
I had a saltfish roti with a tamarind (hot) chuntey on the side.
The portions are great and the prices are very reasonable. The roti pictured was $12bds.
If you are in the area, stop by for a quick bite. You will not be disappointed.

MOJO Bar- The Chopping Board 2-20-15

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MOJO Bar- The Chopping Board

It's a restaurant review! This place is single handedly, one of my most favorite places in Barbados. MOJO Bar- The Chopping Board, located in Worthing, Christ Church Barbados.

This restaurant, which is actually an old chattel house, is where awesome burgers are created. Served on a stylized chopping board, with fries and coleslaw, these burgers are for serious meat lovers only.

My favorite is the English, (cheddar cheese and bacon). You can never go wrong with that combo. They also have an awesome lamb burger and "The Hawaiian" which is topped with pineapple for that sweet and savory combination that is hit with tourist and locals alike. They have great soups and dinner choices as well, but for me... ITS ALL ABOUT THE BURGERS.

Great location, music, and funky decor rounds out this burger haven making it a "must visit" in Barbados.

Angostura Bitters BBQ Chicken 2-10-15

Hey people! It's been a minute since I posted a recipe. Here is a great one for you! Playing around in the kitchen, (this is when genius usually strikes) I came up with this awesome BBQ. It can be used on chicken, pork, or fish (be careful with the first step on fish though, the acid in the marinade can overcook the fish before you actually put it on the stove). The combination of the lemon garlic marinade and Angostura Bitters BBQ sauce is a match made in culinary heaven.

First step, the marinade.
Olive oil (about 1/2 cup)
Dijon mustard (about spoonful)
Minced garlic (about 6 cloves)
Salt (to taste)
Minced hot pepper (If you dont like pepper use none, very little, or substitute ground black pepper)
zest and juice of 3 lemons
Combine ingredients and pour over meat. (Ziploc bag is best) place in the fridge and leave for at least an hour. The longer you leave it the better it will taste, no more than a day though (for fish, stick to the one hour mark)

The BBQ sauce
Ketchup (about 1/2 cup)
Brown Sugar (a little bit, the ketchup already has sugar in it. It's just to add flavor. A regular spoonful)
Dijon mustard (3 heaping spoonfuls)
Angostura Bitters (15-20 dashes)
Combine.

Pour off the marinade and THROW AWAY. Never try to save marinade. Place chicken (bone in) on a RACK in the pan, with water and onions in the base of the pan. Cook at 350° for about 20min, then brush on BBQ sauce. Add water to the pan as it dries out. Every 5-7min brush on a new coat of BBQ. About 3 times. The last time, brush on a coat and put under the broiler for about 3 min. You dont want it to burn, you just want a LITTLE BIT of char.

Thats it. Enjoy. Please try it out and tell me what you think

Lemon Herbed Falafel with Sour Cream Tzatziki 11-20-14

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We tend to fall into a "meat eating" rut. Tonight I wanted to try my hand at falafel. I've made falafel before, but tonight I wanted to incorporate some flavors from the Caribbean and make it my own.

Falafel is a Mediterranean dish made of fried chick pea balls and can be served with a yogurt tzatziki sauce. My version utilized my abundance of lemongrass, fresh herbs, and some leftover sour cream.

If you see a recipe and there are items that remind you of flavors you know or there are spices that you think will go well... TRY IT OUT!
Cooking is all about experimenting. You will never discover how wonderful your cooking can be if you dont try new things.

On to the recipe smile emoticon

Lemon Herbed Falafel
Can of chickpeas, mashed
Red onion (minced)
Lemongrass (minced)
Coriander (chiffonade)
Cumin
Minced Hot pepper
Lemon juice
Lemon zest
Garlic minced
Chives
Olive oil
Beaten egg
Breadcrumbs
Salt & pepper.

Combine all ingredients then make balls and fry in canola oil.

Sour Cream Tzatziki
Grated cucumber
Sour cream
Mustard
Lemon
Salt & pepper

Combine and refrigerate.


Serve falafel on pita bread with lettuce, tomato, and onion, with a dollop of the Sour Cream tzatziki.

Golden Apple Juice 10-28-14

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Living in the Caribbean, we have access to a wonderful array of fruits and vegetables that have hidden sources of vitamins and minerals. Golden Apple is one of those fruits. High in vitamin C, iron and fibre. It's also a great healthy juice option for the health conscious.

Golden Apple Juice
10 golden apples (peeled and grated)
8-10 cups of water
Ginger root
Agave syrup or brown sugar to taste (about 4 tablespoons)

Add all the ingredients to a blender. Blend till mixed. Strain and chill.

Freezer staples: 10 items you need in your freezer 10-24-14

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Freezer staples: 10 items you need in your freezer

The other day I said "Quick & Healthy meals start in the freezer" and I got a alot of people asking "What should I have in my freezer?" So, I created a list and info graphic. I hope this helps. This is just the beginning, but its a small step away from the fast food industry and back to preparing meals for yourself. Who doesn't want that?

On to the list.

1.Bell pepper
2.Hot pepper (scotch bonnet)
3.Cheese (grated)
4.Chives/Scallions
5.Fresh vegetable mix
6.Beans (Bora Bora or String)
7.Ginger
8.Turmeric
9.Seasonal Fruits (cut up and labeled)
10.Bread

Peppers (both bell and hot) freeze them whole, cut off what you want and put the rest back in the freezer. Yes, they break down quickly after being frozen, so you would use these peppers when you are cooking or in a salad where you need the flavor but not the crunch.

Chive/Scallions seem to break down after a day in the fridge. Unless you use the entire bunch and make a bottle of seasoning, it goes to waste. Not anymore. Do a rough chop, throw them in a Ziploc bag, and into the freezer with them. They last indefinitely.

Cheese can be expensive. It's great to have on hand, but once again, it doesn't last long. Grater your cheddar or mozzarella, throw it in a Ziploc and into the freezer. In a hour, check back and shake the bag to prevent the cheese from freezing into a big clump. Now you can sprinkle your frozen cheese on to pizzas, casseroles, hot sandwiches, anything that will be heated. No one likes frozen cheese...

Beans. Wash them, cut them up, throw them into a Ziploc. That's it.

Fresh vegetables mix.
Carrots, cabbage, broccoli, cut up peppers, etc. You can make your own mix or buy one from the market and then freeze it in the bag it came in.

Ginger and Turmeric
Both roots that last FOREVER in the freezer. Wash, dry, (peel ginger) and cut into slices. Bag and label. You're welcome.


This one is for my people in the Caribbean.

Seasonal Fruits are a thing out here. Buy them when they are abundant and cheap. Wash and cut them up. Label and date the bags. You can make smoothies, breads, compotes, chuntneys, etc.

Bread
This refers to anything with flour. Sliced bread, tortilla shells, roti skin etc. These items can be reheated in the oven or pan fried, and taste lovely. Great when you are hungry and haven't/dont want to make an elaborate meal.

Quick & Healthy Pizza 10-22-14

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If you are like me, you have days that are so busy you forget about prepping for dinner. So what happens? Fast food... our usual go to. Full of empty calories and in some cases, doesn't even taste good.

Tonight I made a quick throw together pizza and it was great! It took about 20 min, including cooking time.

How? Tortillas, left over vegetables, diced tomatoes, and cheese.

There are alot of items that you can keep in the freezer and use to create a great meal. Like a "break in case of emergency" freezer meal.

1. Flour or corn tortillas
2. Bell peppers (Yes! Freeze them)
3. Scallions
4. Mozzarella cheese (grated)
5. Frozen vegetables
6. Diced tomatoes (fresh frozen or canned)

Place your tortilla shell on a baking sheet. Cover lightly with diced tomatoes. Add your aromatics (onions, garlic, herbs, etc). Cover lightly with frozen vegetable (too much will make it soggy) and pop in the oven for 10 min at 350°. When vegetables are cooked, cover with cheese and cook 5 more min. Easy Peasy! I had some left over chicken that I threw on top. You can use whatever you like.
Make a quick salad while the pizza is baking. I am a firm believer that quick and easy meals start in the freezer

Herbed Slaw with Garlic Aioli 10-1-14

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I am not a coleslaw lover, but I love this salad. The dressing is light and the herbs give the slaw a great flavor. Try it out and let me know what you think.

Herbed Slaw with Garlic Aioli Dressing

Dressing
Peeled Garlic (3 cloves)
Juice of 2 lemons
1 egg yolk
Grapeseed Oil (about 1/2 cup)
Salt to taste

Salad
Cabbage (shredded)
Bell pepper (thinly sliced)
Green onion (rough chop)
Cilantro (rough chop)
Tarragon (rough chop)
Red onion (thinly sliced)
White onion (thinly sliced)

First make the dressing
Add garlic, yolk, salt, and lemon juice to a blender. Turn it on and slowly drizzle oil in. It will thicken slowly. Set aside.

Add all the salad ingredients to a bowl. Pour dressing on top and mix. If you add too much salt, you can balance it with a little molasses (about 1/2 tsp) mixed into the salad. Refrigerate until you are ready to eat it.

4 Herb Chicken Pasta Salad 9-27-14

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Herb for the healing of the nation! Please use fresh herbs when making this salad. I promise you... your mouth will thank you. Sooooo much win!

This is great quick meal if you have left over chicken. If you dont have any chicken, you dont like chicken, you have a pet chicken... leave it out. This a great salad full of vegetables and herbs. To add even more fiber and nutrients, use whole wheat pasta instead of white. On to the recipe!

4 Herb Chicken Pasta Salad

Pasta (any noodle pasta)
Green Onion (chives, scallions, chopped)
Tarragon (chiffonade)
Cilantro (chiffonade)
Thyme (If using broad leaf, wash then chiffonade. If using sprig leaf, separate leave from woody bark. Use leaves, throw away bark)
Red onion (sliced thin)
Carrot (grated)
Bell pepper (sliced thin)
Cabbage (sliced thin)
Cold chicken (cut up)

Dressing:
Grapeseed Oil (about 1/3 cup)
Lemon Juice (alot... like 1/4 cup)
Garlic cloves (peeled)
Sea Salt to taste
Black Pepper

Boil water, insert pasta, and cook till al dente. PLEASE DO NOT OVER COOK YOUR PASTA... EVER smile emoticon Use cold water to stop the cooking process and to cool down the noodles. Set aside. Combine all the rest of the ingredients into a big bowl. Set aside. Make dressing. In a blender combine all the dressing ingredients and blend until garlic is chopped up. Add noodles to big bowl. Pour dressing over everything. Mix it up and enjoy

Mango BBQ Sauce 9-15-14

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It's mango season! With a huge tree in the yard, we are overrun with mango. What's a girl to do? Make "Mango BBQ sauce" of course!!

Make sure you use ripe mango for this. I used two really ripe mangoes for this bottle.

If you haven't noticed. I don't really do amounts in my recipes unless it is a cake. Cooking is about tasting as you go and finding balance in your creations. On to the recipe!

Mango BBQ sauce

vegetable oil
cumin seeds
fennel seeds
Garlic minced
ginger peeled and minced
onion, finely minced
Hot pepper, minced
mango puree
fresh lime juice
apple cider vinegar
worcestershire sauce
molasses
salt & black pepper
(Brown sugar) optional

Heat vegetable oil and add cumin seeds and fennel seeds. The seeds will pop in the oil. Please be careful. Don't burn. When it is done popping, add onion, ginger, garlic and hot pepper. Cook down to translucent. Do not brown the onions. Add mango and lime juice. Cook down. Add the rest of the ingredients. Taste it. IF needed, add a little brown sugar to balance the flavor.

Paw-Paw Salad 9-7-14

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Paw-Paw Salad (Bajan Papaya Salad)

My friend Ria (owner of True Decadence) and I, got together a couple of weeks ago to cater a birthday party. Our plan: A creative take on classic dishes from other regions of the world. One of the dishes was a "Paw-Paw Salad" which is the Bajan version of a "Thai Green Papaya Salad".

Thai Green Papaya is long, green on the outside and white on the inside. Very different to the papaya, known as "Paw-Paw" found in Barbados. Papaya found here is pink on the inside, soft, and has a sweet, mellow taste. That being said, in order to make this salad it's best to find a young, small paw-paw. It will still be hard and will have a slightly sweet taste. Perfect for the savory components of this salad.

Paw-Paw Salad Recipe

Green Paw-Paw (peeled and sliced thin)
Tomato (de-seeded and sliced thin)
Bora Bora beans or string bean (blanched and cut into 2 inch pieces)
Handful of Coriander (roughly chopped)
Green Onion (scallions minced)
optional: Basil OR Mint leaves (minced) not both, either or

Dressing
Olive or Grapeseed oil
Lime juice
Soy sauce
Palm sugar, Brown sugar, or Agave
Garlic
A sliver of hot pepper (no seeds)

Combine all the salad ingredients in a bowl. Set aside. Combine dressing ingredients in a blender, pour over salad. Cover and refrigerate. Take it out about 30 min before serving and toss again before plating

Homemade Vegan Ranch Dressing 9-2-14

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Dilema. No ranch dressing in the house and the kids are freaking out.

Solution: Make my own with items already in the house.

I made a vegan version, but you can easily convert this to a regular version by using buttermilk instead of soy milk and adding a taste of white vinegar at the end. The vegan version is better tho smile emoticon

Recipe:
Apple cider vinegar
Soy milk or rice milk (unsweetened)
Vegan Mayo
(you can make this or buy it at the supermarket. I have an awesome vegan mayo recipe I will share in a later post)
Minced green onion (scallions)
Minced garlic
Minced onion
Parsley
Black pepper

Take about 1/3 a cup of the milk, add a teaspoon of vinegar and let it sit for about 10 minutes so that it will curdle.
Combine mayo (about a cup), herbs and pepper.
Add the cider milk combination to the mayo combination and whisk till incorporated. Cover and refrigerate. Best if left overnight.

Super easy and delicious. The kids were licking their bowls

Bok Choy Salad 8-18-14

BOK CHOY SALAD

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I went to the market with the intention of getting cabbage and found bok choy, which is the Asian cousin of cabbage. So I decided to make a yummy salad and share it with you. 

Bok Choy cut into shreds (feel free to use the stalks)
Bell pepper cut into strips
Shredded carrot
Red onion
White onion
Scallions
Cilantro
Garlic

Dressing:
Soy sauce
Olive oil
Ginger
Garlic
Agave to taste.
A piece of Hot pepper (optional)

Cut up all the veggies and place into a bowl. In a blender mix the ingredients for the dressing and blend till smooth. Strain and pour over the salad. Mix and refrigerate. The dressing will soften the boy choy, which can be hard to eat raw. I like my salad with a little heat, but u can have it with out.

Try it and let me know what you think

Vegan Cupcakes 6-7-14

Who says vegan cupcakes can't be sexy or tasty???

Vanilla almond cupcakes with Vanilla-Chocolate faux-buttercream

No butter, milk, eggs, and its soooo good!
Look at the babies loving the cupcakes

Dandelion Root Chai 2-20-14

I post a lot of sweet treats on Coconut Baby, but I like the healthy stuff as well smile emoticon
Today I'm making some Dandelion Root Chai. I love Chai, and the addition of the dandelion root adds some great health benefits
1. Great for detoxing the liver
2. It improves digestion and aids weight loss.
3. It eases congestion of the liver.It helps to purify the bladder and kidneys.
4. It reduces the risk of urinary tract infections.
5. It contains calcium, magnesium, iron, zinc, potassium, vitamins B and C.
6. It helps to purify the blood, regulate blood sugar and improves blood circulation.
7. It helps to ease bloating and aching joints.
8. It helps to cure skin conditions.

It is an abortifacient. So, if you are pregnant or think you may be pregnant, do not use it.

DANDELION ROOT CHAI

Roasted Dandelion root
Fennel seed
Cardamom pods
Cloves
Cinnamon sticks
Ginger root
peppercorns
Bay leaves

Mix spices in a bag and use a tablespoon in large cup of hot water. Strain and add almond milk and agave... OMG!!!! Better than STARBUCKS.

Mixture will keep in a airtight container for 6 months. It won't last that long tho

Citrus Seafood Salad

Cake Pudding: The story & recipe 12-31-13

Last week in the mist of my holiday baking storm I accidentally made a batch of holiday cakes without baking powder. The result was the hard footballs on the left. The cake failed to rise but still tasted lovely. A friend of mine suggested making a "cake pudding". I was intrigued! 

Google search "cake pudding"! Not much came up, about three recipes. For each recipe, you had to make a specific kind of cake first, in order to create the "cake pudding". To me, that defeats the purpose. Traditional bread pudding is a way to utilize stale bread, so cake pudding should work the same way. So that means I have to experiment. I love to experiment 

Searching through hundreds of bread pudding recipes I came across a Hawaiian Bread pudding using fresh pineapple and coconut. Euerka! That's it. I had some glaced pineapple left over from a failed white fruit cake experiment and lots of dried coconut... cause I'm the CoconutBaby

Anyway... recipe time. In creating my recipe I had to take a couple of things into consideration.

1. My cake was very dense because there was no baking powder

2. I wanted to add more fruit than what the bread pudding recipe called for.

3. I wasn't using fresh fruits.

So, what does all this mean?

1. Had to use more liquid than recipe called for. I opted for a mix of coconut milk, evaporated milk and condensed milk.

2. Adding more fruit doesn't mean throwing in everything without measuring. Never go over the ratio set in the original recipe. If the total amount of fruit adds up to 1cup, then only use 1 cup just divide the fruit into that one cup. Example: If you're using pineapple, golden raisins, coconut and maraschino cherries. 1/4 of each fruit.

3. Using glaced fruit adds sugar to the recipe, this means you have to lessen the amount in the original. 1/2 cup became 1/4 cup.

4. The orignal recipe called for 4eggs. This cake is very dense so I don't think it needs that much egg. I lowered it to two.

Ok, so that's the thought process behind the recipe. Here is the actual recipe  

Any plain 1/2 sheet cake (no icing)
2 eggs
1/2 cup of coconut milk
1/4 cup of evaporated milk
1/4 cup of sweetened condensed milk
Vanilla extract
1/4 cup brown sugar
1/2 unsweetened coconut
1/4 dried pineapple, cut up
1/4 golden raisins
1/4 maraschino cherries, cut up
1/2 stick butter, melted
Toasted coconut to garnish

Glaze
1cup powdered sugar
1 tablespoon of vanilla
2 tablespoons water

Cut the cake into cubes. Add all the fruits. In a separate bowl break 2eggs and lightly beat. Add milks, sugar, and vanilla extract. Pour over cake and fruit mixture. Mix, but don't mash. Make sure that all the cake has soaked in the milk/egg mixture. Drizzle the melted butter over, lightly mix and then transfer to a buttered baking pan. 350 degrees for 30- 45. Do a clean fork test. 

Garnish with vanilla glaze and toasted coconut

Thats it. Enjoy 

GIRLS NIGHT OUT! Shecky's 12-12-13

Went to "Shecky's Girls Night Out".

It's a pop up shop that takes place in different cities. This week is NYC. Did a lot of cool stuff! Took a pic with Santa and checked out some awesome companies! Shea Moisture, Smirnoff, Monali G, La Croix, and The Sweet love Company (just to name a few of the ppl there). See the big pink bag... that was the GOODIE BAG!

#CoconutBabyEvents #Sheckys #PopUpShop #HolidayShopping 

The Market! 11-17-13

Saturday is officially "Market Day".

This is when you get up early and go to the market and purchase all your provisions for the week. Are there supermarkets? Sure, but the tradition of "Market Day" is still alive and well in Barbados.

The vendors are inundated with questions by the patrons. The primary question: "Is this local?" Bajan want local produce raised and grown in the clean Bajan soil without chemicals and byproducts. Not to mention that imported foods and expensive and most of the time, not as flavorful as what is grown locally.

In our perusal of the market we found a vendor selling passion fruits. Risee and I bought the whole box! We also found a vendor selling 30 eggs for 10 BDS which amounts to $5 USD. We didn't need 30 eggs, but for that price we bought and shared with ppl we knew could use them. We also encountered pure "Bajan Hospitality" when we inquired about purchasing just "2 hot peppers" instead of a full bag. The gentleman beckoned to open our basket, placed the peppers in and said "Guh long sweetheart." Followed by a beautiful smile. If that happens in the States, it has never happened to me.

Later we went to the next market to get our spices and natural essences. Flavorful vanilla and almond essences were purchased. In addition to the essences I picked up some cinnamon, wholes cloves, and spice to take back to NYC with me.

The market finds were numerous and surprisingly affordable. Once again proving to myself that Barbados is not as expensive as people keep saying. Buy local and eat whole foods and you will be just fine in this island paradise 

Barbados Saturday. Conkies! 11-16-13

Barbados is full of food!

I skipped some days, because #thecoconutbaby is on vacation, but i will make it up to you by featuring the National Bajan Dessert (in my opinion), #CONKIES!

Its a sweet cornmeal based food item that is popular throughout the Caribbean. The ingredients include cornmeal, coconut, sweet potato, and pumpkin, and the mixture is cooked by steaming in banana leaves.

In Barbados, conkies were once associated with the old British colonial celebration of Guy Fawkes Day and in modern Barbados they are eaten during Independence Day celebrations on November 30.

These conkies were made by my friends mom, Mrs. Marica, and they were wonderful! Thank you ma'am 

#BarbadosLove #Independence #conkies #10DAYSofFOOD

Barbados Wednesday. Sweets for the sweet! 11-13-13

The CoconutBaby is in complete vacation mode.

I sat on the veranda enjoying the cool November breeze and watching island life go by. 
Young children in pressed uniforms on thier way to school, the coconut vendor gathering his product from a nearby tree to sell at the beach, and locals on thier way to work or to town. Every person that passed giving a "Good Morning" as they pass. It doesn't matterif they know you, if you are there, they have to speak. One of the many awesome attributes of Island life.

Food for today consisted of leftovers from yesterday. Waste not, want not.
This evening though, I wanted something sweet so I took a walk to the local Haagen Daz for a bite. Even though we have Haagen Daz in the states, I wanted to see what they have and whether or not they would have flavors that I haven't seen in NYC. I wasnt disappointed. I was introduced to a flavor called Caramel Biscuits & Cream.

Ohhhh sweet ambrosia... It was awesome and gone before the walk back home ended. 
Once again, the ladies in the establishment took great care of me. They were attentive and super helpful. It is always great to meet people that take pride in thier job and always do their job to the best of thier ability. This trait seems to be engrained in the Bajan culture across the board. No wonder people never want to leave this island paradise. 

#icecreamdream #BarbadosLove #LocalLife #sweetsFORtheSWEET #HaagenDaz

Barbados Tuesday. Beach Day! 11-12-13

Everyone that comes to Barbados has to do atleast one beach day. Since I started my day on the South Coast, I decided to have my beach day at one of the nicest beaches in Barbados, Accra. I was told about a place call The Tiki Bar. I decided to give it a try. It was a great experience.

I rented a beach chair and umbrella for $30 bds which included rental for the entire day and $30 tiki dollars to use in the restaurant.

So after a day of sun, sand, and surf I ventured into the restaurant and had a "Catch of the day" fish sandwich (dolphin) and chips with a tasty rum punch on the side.
The staff was friendly and helpful. The Tiki Bar is a definite must do!

#tikiBAR #BEACHday #Barbados #barbadosLOVE 

Barbados Tuesday. Breakfast! 11-12-13

Breakfast is the most important meal of the day. Today I ventured to the South Coast to Worthing Court Hotel and had breakfast at the Hott Pott Cuisine.

Chef owner Joyann Michelle treated me to an "English Breakfast" It consisted of eggs cooked any style, sausage, bacon, toast and baked beans. I had mine sans beans because I'm a New Yorker.

In additon to international fare, she also serves traditional Barbadian dishes like Bul Jol, Bajan bakes, and more. Great food, service, and reasonable prices are sure to keep you happy and coming back for more.

This restaurant is not just for hotel guests. Locals and people staying at other hotels are welcome.Hott Pott Cuisine is open for breakfast, lunch and dinner. Call today and tell Joyann that "The CoconutBaby" sent you.

Barbados Monday. Take out night! 11-11-13

Today was an easy breezy day. I spent the day in the house sleeping the day away in the cool bajan breeze. My rest day was a much needed and well deserved. Rest creates hunger and my friend Joyann suggested take out dinner at Cheffette at Accra beach.

Cheffette is the Barbados equivalent of McDonald's with regard to popularity and accessibility, that is where the similarities end. Real cooked food is what you get from Cheffette. No chicken-like nuggets here. Real chicken, real beef, even roti is part of the menu. Real food, period. Connected to Cheffette is the popular, BBQ Barn which is has the feel of Ruby Tuesday's. Steak, baked potatoes, macaroni pie and the awesome salad bar. Unlike the USA, only one visit is allowed, so pile it up because you cannot come back.

Joyann had Cheffette but wouldn't allow me to take pics of her food (She is no fun! Lol). I ate at BBQ Barn. Dinner was hot wings with a small salad from the salad bar. As you can see, my plate was full and I had to take home the leftovers. On the every table were two containers which I found out were ketchup and pepper sauce. Only in the Caribbean do find containers with pepper sauce on the table to eat with your meal. Real pepper sauce that clears your sinuses and makes your eyes water. After all that food we took a leisurely walk along the coast to walk off some of those awesome calories.

Barbados Sunday. "The Breadshop" 11-10-13

I have been to Barbados a million times, but on every visit I learn something new. On this visit, after dropping off my bags, my friends Risee and Adrian took me to Nicholls Baking Co. (The Breadshop).

A small space when you compare it to the vastness of the Costco and BJ's of the United States, but quantity doesn't equate with quality as Nicholls proves by serving up bajan traditional baked goods like; Salt bread, turnovers, wheat/white sliced bread. Don't forget about tasty treats like, salt fish patties and lead pipes. Mmmmmm.

Most places are closed on Sunday in Barbados and if they do open they close early. So, I was amazed to find a place open and full of people on a Sunday at 3pm, but I was informed that "The Breadshop" on a Sunday is an unofficial tradition in BIM.

In addition to my gluten filled finds, I finally got my hand on some Golden Apple Juice!!! There should have been a pic, but alas, my tummy forgot that we are supposed to take pics before we eat. :)