October 11th, 2008 by alice
Tags: Shrimp
INGREDIENTS
- 1lbshrimp
- 1teaspoongarlic
- 1teaspoonsalt
- 1teaspoonoil
DIRECTIONS
- add oil.
- fry garlic.
- add salt.
- add shrimp.
Posted in Recipes | No Comments »
October 11th, 2008 by alice
Tags: Blueberry, Smoothie
INGREDIENTS
- 1/2-1cupfrozen blueberries
- 3 1/2ouncestofu
- water
- Splenda sugar substitute
DIRECTIONS
- Add blueberries and tofu.
- Add Splenda to taste.
- Add enough water to blend.
Posted in Recipes | No Comments »
October 11th, 2008 by alice
Tags: Chicken, Style, Vindaloo
INGREDIENTS
- 8ouncesskinless chicken, and cubed
- 1largepotato, peeled and cubed
- 1teaspooncoriander seeds, crushed(not ground)
- 1teaspooncumin seeds, crushed
- 1teaspoonhot chili powder
- 1/2teaspoonturmeric
- 3garlic cloves, crushed to a pulp
- 1teaspoonginger, pulp
- 1teaspoonsalt
- 2teaspoonspaprika
- 1/4teaspoonground fenugreek
- 1 1/2teaspoonstomato puree
- 1/2pintwarm water
- 1/4pintmalt vinegar
- 1tablespoonoil
- 1largeonion, sliced
- 6curry leaves
- 2fresh green chilies, chopped
DIRECTIONS
- In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika,tomato puree, fenugreek with the water and vinegar.
- Add the chicken and allow to stand till needed.
- In a wok heat the oil and fry the onion and curry leaves till golden.
- Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
- Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
- Garnish with green chillies.
Posted in Recipes | No Comments »
October 11th, 2008 by alice
Tags: Beef, Real, Thing, Vindaloo
INGREDIENTS
- 2lbsstewing beef, in 11/2 ” cubes
- 1tablespooncumin seeds
- 5dried red chilies
- 1teaspoonpeppercorns
- 1teaspoonfenugreek seeds
- 6green cardamom pods(seeds only)
- 1teaspoonblack mustard seeds
- 1/2teaspoonsalt
- 1teaspoondemerara sugar
- 5tablespoonswhite wine vinegar
- 2tablespoonsoil
- 1mediumonion, sliced
- 1inchfresh ginger, chopped
- 2garlic cloves, chopped
- 2teaspoonsground coriander
- 1/2teaspoonturmeric
- 1/2pintwarm water
DIRECTIONS
- Grind together the cumin seeds, chillies, pepper corns, fenugreek seeds, and cardamom seeds.
- Add the salt, vinegar and sugar, to make a paste.
- In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
- Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
- To the pan add the ginger and garlic cook 2 minutes
- Add the ground coriander and turmeric, fry for 2 minutes.
- Add the onions and spice paste and cook over low heat for 5 minutes.
- Add the water and meat cover the pot and cook till the meat is tender.
Posted in Recipes | No Comments »
October 11th, 2008 by alice
Tags: Munyeta, Recipe
INGREDIENTS
- 1lbdried navy beans
- 4teaspoonsolive oil
- 1teaspoonsalt(to taste)
- 1teaspoonfresh ground black pepper(to taste)
- 1/2cupham, cubed(can use ham from deli)
- 4garlic cloves, minced
- 1/4lbthick slab bacon, cubed
- 4cupswater
- 1/4cuptomato sauce
- 1linkchorizo sausage(Spanish sausage)
- 1mediumonion, chopped
- 4teaspoonsvegetable oil
- fresh parsley leaves, for garnish
DIRECTIONS
- Soak beans overnight; change water one time, if you choose.
- Put beans in water, cook them until soft; drain.
- In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
- Slowly add cooked beans, mashing them.
- Add tomato sauce, salt, pepper and olive oil; fry until crispy.
- Garnish with parsley.
- Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
Posted in Recipes | No Comments »
