tag:blogger.com,1999:blog-36738464691444360572024-03-13T16:19:20.327-04:00FoodhedonistFor the adventurous souls who love making their own gourmet meals.Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3673846469144436057.post-16431153776068824532016-09-21T20:36:00.001-04:002016-09-21T20:37:25.150-04:00Foodhedonist's 10 Popular Jamaican Recipes is Here!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">The Eagle has landed people! Foodhedonist's 10 Popular Jamaican Recipes is here, and is available for download to your Kindle from <a href="https://www.amazon.com/Foodhedonists-10-Popular-Jamaican-Recipes-ebook/dp/B01LXLLNWM/ref=sr_1_1?ie=UTF8&qid=1474500994&sr=8-1&keywords=foodhedonist">Amazon.com</a>! Check it out!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19dK2F3dRFsL5dRhCmj7tDwuL_Pf6EiP3hC0m8Px79mMabScYvfSiCEXgPexWBFxIIKva9ECtp_EJMYDMDIa9t-ubBp5lIz3FnbWoQyjiNONTycUPa4PXMt-zEboaS7l4DHRB2bafPBk/s1600/book+cover+tanai+100+pix.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19dK2F3dRFsL5dRhCmj7tDwuL_Pf6EiP3hC0m8Px79mMabScYvfSiCEXgPexWBFxIIKva9ECtp_EJMYDMDIa9t-ubBp5lIz3FnbWoQyjiNONTycUPa4PXMt-zEboaS7l4DHRB2bafPBk/s640/book+cover+tanai+100+pix.tif" width="360" /></a></div>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-48166265020577959792016-02-24T13:23:00.000-05:002016-02-24T13:51:20.416-05:00New CookBook!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Guess who is coming out with a cookbook? Look out for Foodhedonist's 10 Popular Jamaican Recipes! Coming soon, so stay tuned! And yes, it will feature yummy recipes not found on this blog! The recipe book will feature Christma<span style="font-family: "georgia" , "times new roman" , serif;">s <span style="font-family: "georgia" , "times new roman" , serif;">cake, or rum cake, red peas soup, brown stewed pork<span style="font-family: "georgia" , "times new roman" , serif;">, among others!</span></span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Brown Stewed Pork</i></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnrUBOaF0a3bFQV2i6iDwFJQH35Ev7GgTnhyphenhyphen-Eng5Q9jJT0Z_BZ8npKzB1jGo2azXFJOcpVOKy8iqflB2KckO0RiYRU-5MQG8C-rPxY2MSaVo9yV5hZszQVvyTnxnyiIozuLrSsecL9M/s1600/red+peas+soup_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnrUBOaF0a3bFQV2i6iDwFJQH35Ev7GgTnhyphenhyphen-Eng5Q9jJT0Z_BZ8npKzB1jGo2azXFJOcpVOKy8iqflB2KckO0RiYRU-5MQG8C-rPxY2MSaVo9yV5hZszQVvyTnxnyiIozuLrSsecL9M/s320/red+peas+soup_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: small;">Red Peas Soup!</span></i></span></td></tr>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-3312241245752245642015-09-11T08:51:00.000-04:002016-09-21T20:02:29.530-04:00Ackee & Saltfish Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><span style="text-align: justify;">Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on </span><a href="https://www.amazon.com/Foodhedonists-10-Popular-Jamaican-Recipes-ebook/dp/B01LXLLNWM/ref=sr_1_1?ie=UTF8&qid=1474500994&sr=8-1&k" style="text-align: justify;">Amazon.com</a><span style="text-align: justify;">! It will feature this amazing recipe, along with other popular & delectable delights! </span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ackee and saltfish is Jamaica's national dish. That's not surprising, since the ackee is Jamaica's national fruit. It was imported to Jamaica from Ghana prior to 1778. Ackee is traditionally cooked with salted codfish in a rich tomato-based sauce.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Ackees on the tree</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></td></tr>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-85276748234195083822015-09-06T07:30:00.000-04:002016-09-21T20:08:05.554-04:00Jamaican Festival Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on Amazon.com! It will feature this amazing recipe, along with other popular & delectable delights! </span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Festivals are also referred to as "festival dumplings" and are essentially the same thing as a fried dumpling or a johnny cake, just with a different shape. There is a dumpling in the frying pan in the picture below - the round "festival." Festivals are great with ackee and saltfish, escovietched fish, jerked chicken or jerked pork! Speaking of which, I had some escovieched fish with festival went I went to Gloria's in Port Royal last Christmas. My mother would make festivals every Saturday morning for breakfast, with some ackee and saltfish.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMZqjGKZUKQz3-zfQ5-wAovlcCENmeK7Opo4O5n3NC1OTavPGQeAL6o1cRa_XJt0mp-ZgTi8i14ELiJEXBgDpKfLpCg-9WRZcDAYgmoAH6W-jVWM_AlsVUzdwwuEJLfajCxrbo1UazsA/s1600/IMG_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMZqjGKZUKQz3-zfQ5-wAovlcCENmeK7Opo4O5n3NC1OTavPGQeAL6o1cRa_XJt0mp-ZgTi8i14ELiJEXBgDpKfLpCg-9WRZcDAYgmoAH6W-jVWM_AlsVUzdwwuEJLfajCxrbo1UazsA/s320/IMG_0200.JPG" width="320" /></a></span></span></div>
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<tr><td style="text-align: center;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTAjrN5I3fiK4lt3zrR1eM79DiodTnlAcLxuceOrnt_PzYzBCwtI6konKlHKOmMcvQrjXtUHKHlv2qpAHF9MXbMOPOJQ5VaMz9OmBFjGfuwSmZuFuB6oA6oHfNjpO0Hu-0plcaSQTCcc/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTAjrN5I3fiK4lt3zrR1eM79DiodTnlAcLxuceOrnt_PzYzBCwtI6konKlHKOmMcvQrjXtUHKHlv2qpAHF9MXbMOPOJQ5VaMz9OmBFjGfuwSmZuFuB6oA6oHfNjpO0Hu-0plcaSQTCcc/s320/IMG_0229.JPG" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ackee, saltfish and festival</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></td></tr>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-44575878114880853962015-09-05T13:38:00.001-04:002015-09-05T16:02:18.321-04:00Curry Delight!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">This recipe was inspired by a fusion of Indian style and Thai style spice blends and curries. I must say, it turned out great!</span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29zLUOT0Deo9WKcZ_iPnhQnq7U-naGwT03Sz1A9gd5nyNemIyaHaotXrHScAlKzcHeU3Xep6OBPH9rYsRyncpOFnVf71nLDnSoVNRQCWEwED3hKkVwX3tR6WJ-gJyMXs9kB6cPhgxGy8/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29zLUOT0Deo9WKcZ_iPnhQnq7U-naGwT03Sz1A9gd5nyNemIyaHaotXrHScAlKzcHeU3Xep6OBPH9rYsRyncpOFnVf71nLDnSoVNRQCWEwED3hKkVwX3tR6WJ-gJyMXs9kB6cPhgxGy8/s320/IMG_0510.JPG" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Finished pot of Curry!</span></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrNOvc2e2aRWALtART6m1U9u_zBts8DWLvGA55w1qL4DcTmmEoy1G186HH5mSwxMtHoD6q4WqjphTGjdeiNfbvx23TBUJpewTFWm4s3ZeHwB6NNn5rvVQJEjVvA5LAjwvEcfWUTBqBSk/s1600/IMG_0504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrNOvc2e2aRWALtART6m1U9u_zBts8DWLvGA55w1qL4DcTmmEoy1G186HH5mSwxMtHoD6q4WqjphTGjdeiNfbvx23TBUJpewTFWm4s3ZeHwB6NNn5rvVQJEjVvA5LAjwvEcfWUTBqBSk/s320/IMG_0504.JPG" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The stuff in the zip locked bag on the right are chili peppers</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Here is the formula:</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1-1.5 lbs of chicken breasts, sliced</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 teaspoon of Madras curry and 2-3 tablespoons of Madras curry</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 teaspoon of garam marsala</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 teaspoon coriander powder</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">4-5 whole cloves, broken into bits</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 teaspoon salt</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 teaspoon black pepper</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 medium onion, diced</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">3 pegs garlic, chopped</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 large tomatoes, chopped</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 tablespoons cooking oil</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 tablespoons of mango chutney</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">4 tablespoons of Satay peanut sauce</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 hot chili peppers, crushed, if you want it spicy!</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 inch of ginger, thinly sliced and quartered</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">3 potatoes, diced</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 -1 cup of water.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Method:</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Thinly slice the chicken breasts and rinse them in a solution of vinegar and water. Then, add the 1/2 teaspoon of Madras curry, 1/2 teaspoon of garam marsala, 1/2 teaspoon of coriander powder, the broken cloves, black pepper and salt. Mix together. Then, add the chopped onions and garlic. Set aside for 10-15 minutes. Add the cooking oil to a large skillet. When the oil is hot, add the curry and stir in until fragrant. Be mindful not to burn the curry, or the food will taste like burned curry. Then, lowering the flame to medium, chop the tomatoes and add them to the skillet. Leave for 2 minutes. Then add the chicken, combined with the onion and garlic. Add the potatoes. Cover with 1/2 -1 cup of water. Cook for 15-20 minutes over medium flame. Then, add the mango chutney along with the Satay peanut sauce. Cook for another 3 minutes. Serve over rice.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Enjoy!</span></span><br />
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-56906817754481716212015-02-18T08:53:00.002-05:002016-09-21T20:11:08.555-04:00Foodhedonist’s Jerk Shrimp Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: times new roman, serif;"><span style="font-size: 17.3333px; line-height: 18.5467px;">Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on Amazon.com! It will feature this amazing Jerk Shrimp Pasta recipe, along with other popular & delectable delights! </span></span><br />
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<span style="font-family: "times new roman" , serif; font-size: 13pt; line-height: 107%;">*Licks fingers*</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 13.0pt; line-height: 107%;">Remember the <a href="http://foodhedonist.blogspot.com/2011/09/jerk-chicken-pasta.html" target="_blank">Jerk Chicken Pasta</a>? Well, jerked shrimp
is just as delicious and makes for good “nyammings,” which is Jamaican patois
for “eating.” It is also very simple, ideal for dinner after a long day at work.
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<span style="font-family: "times new roman" , serif; font-size: 13.0pt; line-height: 107%;">Cooking time: Approx. 20 minutes.<o:p></o:p></span></div>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-71157098109363928862015-02-01T14:47:00.000-05:002015-02-01T16:25:55.725-05:00Corned Beef & Cabbage!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Corned beef and cabbage is the quintessential Irish American dish. With plenty of time before St. Patrick's Day, you will have time to get the recipe right. St. Patrick's Day or not, corned beef and cabbage is a good everyday Dutch oven recipe.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Cooking Time: approximately 2.5-3 hours.</span><br />
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<u><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Ingredients:<o:p></o:p></span></u><br />
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">2-4lbs of cured corned beef brisket<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">10 whole cloves<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">1 tbsp allspice<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">4 sprigs thyme<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">1 whole onion, diced and 1/2 onion, also diced<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">4 cloves of garlic, crushed &chopped; and 3 whole cloves garlic, crushed and chopped<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">2 teaspoons black pepper<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">3 carrots, chopped<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">4 whole potatoes, peeled<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">3 stalks of celery, chopped<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Enough water to cover the corned beef
brisket once it is in the pot. See method.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Salt to taste, if desired<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">1 whole cabbage, roughly chopped (3/8<sup>th</sup>
inch wide)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">1 -2 tbsp of coconut oil to sauté the
cabbage<o:p></o:p></span></div>
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<u><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Method:<o:p></o:p></span></u></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Place the brisket into the pot fat side
down.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Cover with 4 pegs of garlic, cloves, allspice,
black pepper and thyme.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Add enough cold water to cover the brisket.
Bring to a boil. Lower the flame to a simmer.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Add the whole onion, carrots, celery and
potatoes to the pot. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Cook until the meat is tender (2.5 – 3 hrs).
If the meat is tough, the brisket is not cooked!<o:p></o:p></span><br />
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<!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;"><u>Sautéed Cabbage:</u><o:p></o:p></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;"><u><br /></u></span></div>
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<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 115%; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Add the oil to a large frying pan</span><br />
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<li><span style="font-family: Times New Roman, serif;"><span style="font-size: 17.3333339691162px; line-height: 19.9333343505859px;">First, sauté the onions (1/2 chopped onion) and the balance of the garlic.</span></span></li>
<li><span style="font-family: Times New Roman, serif;"><span style="font-size: 17.3333339691162px; line-height: 19.9333343505859px;">Remove from the pot once browned.</span></span></li>
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<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 115%; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Add cabbage, and small amounts at a
time, once the oil is hot<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 115%; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif";"><span style="font-size: 13pt; line-height: 115%;">Sautee the cabbage until it is brown,
not burned. You may have to sauté multiple batches, removing the already cooked
cabbage from the pot. Mix in the </span><span style="font-size: 17.3333339691162px; line-height: 19.9333343505859px;">sautéed</span><span style="font-size: 13pt; line-height: 115%;"> onions and garlic when done.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 115%; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 115%;">Sprinkle with salt & pepper if desired.<o:p></o:p></span><br />
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-81232554165357560602014-04-09T17:47:00.000-04:002016-09-21T20:14:18.539-04:00Brown Stewed Chicken!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 115%;"><span style="font-size: 17.3333px; line-height: 18.5467px;">Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on Amazon.com! It will feature this amazing Brown Stewed Chicken recipe, along with other popular & delectable delights! </span></span><br />
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 115%;">I wanted a taste of the Caribbean to celebrate the end of this long drawn out winter! So, brown stewed chicken seemed like a good option. <span id="goog_1376311341"></span><span id="goog_1376311342"></span>So, here goes!</span><br />
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-55587263540157821512014-03-22T20:09:00.000-04:002014-04-17T19:56:19.003-04:00Easy Stir Fry Chicken with Bok Choi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times New Roman, serif;"><span style="background-color: white; font-size: 19px; line-height: 24px;"> I had a craving for some chicken stir fry, so I whipped up the recipe below. It is loosely based on my Mom's chicken and bok choi recipe, or pak choi as it's called in the Commonwealth. It is quick and easy... it takes about 30 minutes to make, tops. Very good for busy people not looking to bother with take-out. Rice noodles make a great side!</span></span></div>
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<b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 15.0pt; font-variant: small-caps; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 15.0pt; font-variant: small-caps; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b><br />
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon plus 1 tablespoon oyster
sauce<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons Chinkiang vinegar (Shaoxing wine or cooking sherry are good substitutes)<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons soy sauce<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">¼ teaspoon sesame seed oil<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon cornstarch</span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1.5 pound boneless, skinless chicken
breasts, cubed<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 head of broccoli, chopped<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 head of cauliflower, chopped<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2 carrots, chopped<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">4 small bunches of bok choi, chopped
(I used baby bok choi). <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 ½ cups Mung bean sprouts<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3 medium garlic cloves<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 inch of ginger, shredded<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2 medium scallions,
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 medium onion, diced<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 hot chili pepper, crushed<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon plus 1 tablepoon vegetable
oil<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Salt and black pepper to taste<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Boiled rice noodles – or steamed
rice - for serving<o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chopped bok choi</td></tr>
</tbody></table>
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<b><span style="background: white; font-family: "Times New Roman","serif"; font-size: 15.0pt; font-variant: small-caps; mso-fareast-font-family: "Times New Roman";">Instructions:</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 15.0pt; font-variant: small-caps; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.8pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Cut the chicken into one inch cubes. Then,
combine the sesame seed oil, 1 teaspoon of oyster sauce, one tablespoon of Chinkiang vinegar, one tablespoon soy sauce and the shredded ginger. Add salt
and black pepper to taste. Set aside for 15 minutes. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.8pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">In the meantime, prepare the other
ingredients. Mince the garlic; chop the onions and scallions. Set aside in a
bowl. Chop the bok choi and also set aside.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.8pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Drizzle one teaspoon of oil around the edge of
your wok or frying pan. Add the broccoli, carrots, cauliflower and mung bean
sprouts. Stir fry for 1-2 minutes, stirring with a spatula, until the
vegetables are charred in spots. Remove from pan and set aside. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedc7wjyBlumvgY7-0wiY7BEfu4QUdSrMcLCJq4B5tPuHuivt7sipZUcixo1ZrRZoHIXEH7KXxdn-WBELmAlXwMRDoQYKqqMgCapS5KYGRnh_G8pSkTb7LdFez2ou-IuBH5FDLGZAqXO4/s1600/DSCF1470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedc7wjyBlumvgY7-0wiY7BEfu4QUdSrMcLCJq4B5tPuHuivt7sipZUcixo1ZrRZoHIXEH7KXxdn-WBELmAlXwMRDoQYKqqMgCapS5KYGRnh_G8pSkTb7LdFez2ou-IuBH5FDLGZAqXO4/s1600/DSCF1470.JPG" height="240" width="320" /></span></a></div>
</div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.8pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Add the remaining tablespoon of oil to the pan. Then, add
the chili pepper, onion, scallion & garlic. Stir fry until fragrant (1-2 min minute). Then, add the chicken and marinade. Add the remaining tablespoons of soy
sauce, oyster sauce and the Chinkiang vinegar. Cover and cook for another 5-10 minutes. Then, combine 1/3 cup of
water and 1 tablespoon of cornstarch together. Add this mixture to the pan.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 4.8pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Add the previously stir fried vegetables and
the bok choi to the pan. Stir these in with the chicken, for about 2-3 minutes.
Serve immediately with noodles or steamed rice.<o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h_soLRdFD5cu6oYOHDznoQI24LpaXwB_nomvOlqx5pBOIQdjjcBZq048JiEYawf9h20XnJaf_oRSzfTV7gw1CT5EhtFd37yvfjDoxqsTBQc6Mcq9UqXp9_9M8Ak3c-O3SS9NxN0mzUI/s1600/DSCF1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h_soLRdFD5cu6oYOHDznoQI24LpaXwB_nomvOlqx5pBOIQdjjcBZq048JiEYawf9h20XnJaf_oRSzfTV7gw1CT5EhtFd37yvfjDoxqsTBQc6Mcq9UqXp9_9M8Ak3c-O3SS9NxN0mzUI/s1600/DSCF1474.JPG" height="240" width="320" /></span></a></div>
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
</div>
Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-60259520134991921462014-03-16T16:05:00.000-04:002014-03-18T13:19:40.738-04:00Tasty Kale Salad with Balsamic Vinegar & Sweet Potato<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span id="goog_1270392118"></span><span id="goog_1270392119"></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">Nom Nom Nom! So, I had a bunch of kale in my
refrigerator and I didn’t know exactly what I wanted to do with it. In the past
I’ve had kale steamed with 2 tablespoons of rice wine vinegar and some black
pepper. While this is good, I wanted something a little more interesting. So, I
tried the recipe below with a few twists of my own! This salad is a
must try: it tantalizes the senses with a wonderful combination of the sweet
and savoury. This salad is also low in calories, high in nutrient content, and
therefore relatively guilt-free. If it tastes great and is easy on the waist
line, I’m all in!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcYBTX9rba-V7jXG-_rNGIkRDLOmIZOo6xnVcK43Q2Kv8DP2tUN2MTYlwFVcPcKmBF83-sVdwhYZcZnOkohzuCesMebqPSBRcvycjdvQa0PaAyMDPgWZrZddhyHVhwtMOvv0v8M4LNTc/s1600/DSCF1463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcYBTX9rba-V7jXG-_rNGIkRDLOmIZOo6xnVcK43Q2Kv8DP2tUN2MTYlwFVcPcKmBF83-sVdwhYZcZnOkohzuCesMebqPSBRcvycjdvQa0PaAyMDPgWZrZddhyHVhwtMOvv0v8M4LNTc/s1600/DSCF1463.JPG" height="240" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><br /></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; letter-spacing: .7pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">INGREDIENTS<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1-2 tablespoons butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">I medium onion, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 red pepper, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">I sweet potato, cubed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">4 cups kale<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">4 cloves of garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup Parmesan cheese, shredded<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 6.8pt 6.8pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">salt and pepper to taste<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wC85_b0pzXBkBNGWQuW7B-fC-tIb3A2ZSttwFcb95co45WmIJElCXtfgacFQS76_mWH7QR4WL68TpSIq-PfkDmsEsdf0ORkOydywzdEwgisN1BVIuslInDmNb59485G6zZi4KGNSojs/s1600/DSCF1453.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wC85_b0pzXBkBNGWQuW7B-fC-tIb3A2ZSttwFcb95co45WmIJElCXtfgacFQS76_mWH7QR4WL68TpSIq-PfkDmsEsdf0ORkOydywzdEwgisN1BVIuslInDmNb59485G6zZi4KGNSojs/s1600/DSCF1453.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded kale leaves</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70bFqdST0WsNnxRMapD3RvCuUhmSHWBfwXjTwpflgsUq2iwOkbjowBJOkkH_2SQ9JoQ5rFy6N4NMTVSub56Qo6NNpxboyNPBK6NJm8DrPXBSt9AK-XMGmWRE94WxBVF3s9SLHntNkvQY/s1600/DSCF1454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70bFqdST0WsNnxRMapD3RvCuUhmSHWBfwXjTwpflgsUq2iwOkbjowBJOkkH_2SQ9JoQ5rFy6N4NMTVSub56Qo6NNpxboyNPBK6NJm8DrPXBSt9AK-XMGmWRE94WxBVF3s9SLHntNkvQY/s1600/DSCF1454.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped red peppers</td></tr>
</tbody></table>
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<br /></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; letter-spacing: .7pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">INSTRUCTIONS<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 6.8pt 20.4pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Boil the sweet potatoes until soft.
Then remove and set aside. In the meantime, melt one - two tablespoons of
butter in a large skillet over medium heat. Then, add the onions and garlic; saute
for several minutes until onions are clear. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 6.8pt 20.4pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Add the kale, peppers and balsamic vinegar.
Saute until the kale is darker green (before the leaves wilt!). Turn off the
heat and serve with Parmesan cheese. Add salt and pepper to taste.<o:p></o:p></span></div>
</div>
Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-62232996630151271852014-02-19T15:40:00.004-05:002014-02-26T17:00:35.035-05:00 Made from Scratch Thai-Syle Curried Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Don't want to mess with preservatives and fillers from prepared Thai sauces? Here is a way to avoid that!</span><br />
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjcBnxjkJak6dBoa5ehhpIgAsjFYYU4zNljTv6quXzeLx53ZIVSRB_JIaKqudqgEeWZL7V1zlxGgnSudikyq5mDuwfodrl-LBvLZBJRAwjm6o8K1nszOPzSZ1zKvlWGSg-3zKYUVioHg/s1600/DSCF1369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjcBnxjkJak6dBoa5ehhpIgAsjFYYU4zNljTv6quXzeLx53ZIVSRB_JIaKqudqgEeWZL7V1zlxGgnSudikyq5mDuwfodrl-LBvLZBJRAwjm6o8K1nszOPzSZ1zKvlWGSg-3zKYUVioHg/s1600/DSCF1369.JPG" height="240" width="320" /></a></span></div>
<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"><u><b>Ingredients:</b></u></span></div>
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<div class="MsoNormal" style="background: #F2DBDB; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 19.6pt; margin-right: 0in; margin-top: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51; vertical-align: middle;">
<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 lbs
chicken breast</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">3 cloves
of garlic, minced</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 stalk
scallion, chopped</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 medium
onion, chopped</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tsp
grated ginger</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 large
tomato, chopped</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 yellow
sweet (Holland) pepper, sliced</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 small
napa cabbage, chopped</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tbsp
of curry powder </span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tsp of
tumeric</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 cups
coconut milk</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tsp
oyster sauce</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ tsp
corn starch</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tbsp
pepper jelly or mango chutney</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 small
chile pepper, crushed</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 tbsp
coconut oil</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/2 cup
water</span></div>
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<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Salt and
black pepper to taste</span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<u><b><span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Directions:</span></b></u></div>
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<u><b><span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"><br /></span></b></u></div>
<div class="MsoNormal" style="background: #F2DBDB; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 19.6pt; margin-right: 0in; margin-top: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51; vertical-align: middle;">
<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Cut the
chicken into thin 1-inch slices. Season with salt and pepper. Chop the scallion,
garlic, ginger and onions and combine the same with the sliced chicken. Set
aside. Heat the coconut oil until hot. Lower the flame. Add the turmeric, curry
and crushed chile pepper. Stir together until fragrant. Take care not to burn
the mixture, or else the meal will taste burnt. Add the chicken, along with
the combined ingredients and stir into the curry mixture for 2 minutes. Add the
water. Cook for another 2-3 minutes. Add the coconut milk, oyster sauce, pepper
jelly/mango chutney. Cook for another 10-15 minutes. Then, add the sliced
Holland peppers, chopped tomato and the Napa cabbage. Turn heat down to low and
simmer for 3 minutes. Mix the cornstarch with some hot water to thicken the
sauce. Serve with steamed rice.</span><br />
<br />
<span style="font-family: "Garamond","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Enjoy! </span></div>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-6962250785207290832014-01-19T14:13:00.003-05:002016-09-21T20:16:22.474-04:00Jamaican Style Hominy Corn Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on Amazon.com! It will feature this amazing Hominy Corn Porridge recipe, along with other popular & delectable delights!<br />
<div>
<br /></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: 13.5pt;">This was absolutely my favourite breakfast
food as a child. A lot of children did not like porridge in general, but I
absolutely loved it. It might have had something to do with the fact that my
mom would put a lot of sugar in the porridge, and would probably add half a cup
more sugar than called for in the recipe. Good times. :)</span><br />
<br />
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-29324089356443200382014-01-16T18:55:00.000-05:002014-02-28T21:21:32.052-05:00Hearty Lentil Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div style="background: none repeat scroll 0% 0% rgb(242, 219, 219); margin: 0in;">
<div style="text-align: left;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">There’s nothing like a bowl of some good, hearty soup when it’s cold out. I love soup, and after red peas soup, lentil soup is my favourite. </span></div>
</div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3HojUWNT9mFdyz_tbC3EisE2rIRyw3EUFqmSTS5WG1DWdDrMVU81C5tu7wtTr8xUbUjD5JgqlBfkXlA_blX-FXVJYEeWoxHrGt3AmKUvddXwe2yI-Par5e53zl29xahuoVCKjagoRVY/s1600/DSCF1325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3HojUWNT9mFdyz_tbC3EisE2rIRyw3EUFqmSTS5WG1DWdDrMVU81C5tu7wtTr8xUbUjD5JgqlBfkXlA_blX-FXVJYEeWoxHrGt3AmKUvddXwe2yI-Par5e53zl29xahuoVCKjagoRVY/s1600/DSCF1325.JPG" height="240" width="320" /></a></div>
<br /></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<b><u><span style="color: black; font-family: "Cambria","serif"; font-size: medium;">Ingredients: </span></u></b></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<b><u><span style="color: black; font-family: "Cambria","serif"; font-size: medium;"><br /></span></u></b></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">2 tablespoons olive oil</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">3 medium sized tomatoes, chopped</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">4 carrots, chopped</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">2 quarts chicken or vegetable broth</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">3 stalks celery, chopped</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">3 pegs of garlic</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1 teaspoon ground cloves</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">3 sprigs thyme</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1 stalk scallion, chopped</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1 medium onion, chopped</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">4 stalks parsley, chopped</span><br />
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1 small dried chile pepper </span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1 tsp grated ginger</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1 tsp salt</span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1/4 teaspoon black pepper</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1/2 teaspoon ground coriander </span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1/2 teaspoon ground cumin </span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">1/2 teaspoon grains of paradise (ground)</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HUCHCiXa2A-0P_egehKfm9iqDYLZGUGUSLZQCcDkBC6wtTCADrHN-1FAx0SzkV661Hs5KRnEBKKGeEv7sPJp1vE18tSPJ6Aa5IIPhLonaTMR5ACq-sgzR8zyvR5KxrCyRMdrspwVRE4/s1600/DSCF1318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HUCHCiXa2A-0P_egehKfm9iqDYLZGUGUSLZQCcDkBC6wtTCADrHN-1FAx0SzkV661Hs5KRnEBKKGeEv7sPJp1vE18tSPJ6Aa5IIPhLonaTMR5ACq-sgzR8zyvR5KxrCyRMdrspwVRE4/s1600/DSCF1318.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBZrmNHPtDOcaCkwGFgZ8U8xHFUmuysEWLiXvCET47dwM-V20fq3HeijXiHpUctemAXzl_x_yBHMNArv7EMri0sV70R-hmehCaNvPhsvp6miIs0T0lboyw9r-86gvBcN-yvCwSb_uNhQ/s1600/DSCF1319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBZrmNHPtDOcaCkwGFgZ8U8xHFUmuysEWLiXvCET47dwM-V20fq3HeijXiHpUctemAXzl_x_yBHMNArv7EMri0sV70R-hmehCaNvPhsvp6miIs0T0lboyw9r-86gvBcN-yvCwSb_uNhQ/s1600/DSCF1319.JPG" height="240" width="320" /></a></div>
<b><u><span style="color: black; font-family: "Cambria","serif"; font-size: medium;"><br /></span></u></b></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<b><u><span style="color: black; font-family: "Cambria","serif"; font-size: medium;">Directions:</span></u></b></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<br /></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">Saute the salt, onion, ginger, scallion, garlic, parsley, thyme, pepper, carrots
and celery in hot olive oil. Next, add the broth, tomatoes, lentils
and seasonings. Bring to a boil.</span></div>
<div style="background: #F2DBDB; margin-bottom: .0001pt; margin: 0in; mso-background-themecolor: accent2; mso-background-themetint: 51;">
<span style="color: black; font-family: "Cambria","serif"; font-size: medium;">Reduce the heat and cover, cooking for about 40 minutes. You
may blend for a puree – like consistency. I did not blend mine.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-56343468982620608722013-12-04T19:49:00.002-05:002014-02-19T17:17:41.564-05:00Jerked Turkey!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOADn01Nbcna05hECHw3KMqzrCcUvvLjZYpebMIwyH-u2KkMiCIrE7USyO3UZKgCkjaTEO8ptU3CHbBQjRFOovRW05IRdFc8mj85T2OIoNIIV4ekKwlWC9kVlFMbelxepOfcRVwAhyphenhyphen0Y/s1600/thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOADn01Nbcna05hECHw3KMqzrCcUvvLjZYpebMIwyH-u2KkMiCIrE7USyO3UZKgCkjaTEO8ptU3CHbBQjRFOovRW05IRdFc8mj85T2OIoNIIV4ekKwlWC9kVlFMbelxepOfcRVwAhyphenhyphen0Y/s320/thanksgiving.jpg" height="240" width="320" /></a></span></div>
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<br />
<span style="font-size: large;"><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Happy belated Thanksgiving! I hope it was a good one. </span></span></div>
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<span style="font-size: large;"><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">I know this one is late, but save it to your scrap books for next year. This is an amazing way to prepare</span><b><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> a non</span></b><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">-</span><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">traditional Thanksgiving turkey. It's definitely a lot tastier!</span><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </span><span style="font-family: 'Californian FB'; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Thanks to Ms. Eartha Brown for this finger-licking recipe.</span></span><u style="font-family: 'Californian FB'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></u></div>
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<u style="font-family: 'Californian FB'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></u>
<u style="font-family: 'Californian FB'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-size: large;">Jerked Turkey Recipe</span></u></div>
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until smooth. Wash the turkey and rub it with lime halves. Reserve some sauce
for basting and dipping. Marinate for as little as 20 minutes or as much as 24
hours.</span></div>
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<span style="background: none repeat scroll 0% 0% white; font-family: "Californian FB","serif"; font-size: 14pt;">Heat the oven to 475 degrees. Transfer turkey to
a roasting pan. Brush turkey all over with butter, reserving some for basting.
Pour 2 cups water into roasting pan and roast turkey, brushing once with more
with the butter, for 30 minutes. Reduce heat to 350˚ and continue roasting,
brushing occasionally with butter. Do this until the meat thermometer reads
150˚ - approximately after 2 hours of baking. Remove turkey from oven and baste
completely with reserved sauce. Return the turkey to the oven and continue to
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-12714437085468965392012-07-19T19:05:00.001-04:002012-07-19T22:10:50.360-04:00Stir Fry Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvJ716i5Nn3e8Nth5sFONO0MU5C8UpnbLYSAtrvMopOTEx-cBU7adwzuZ7p7-HEKGl42uundcpOsoDhbnCgg4-Z7GNdnB4AI9y8rjw-8Kr6TigfusSP6fSMlOYQGyFn_qNfFSciEhH7s/s1600/162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvJ716i5Nn3e8Nth5sFONO0MU5C8UpnbLYSAtrvMopOTEx-cBU7adwzuZ7p7-HEKGl42uundcpOsoDhbnCgg4-Z7GNdnB4AI9y8rjw-8Kr6TigfusSP6fSMlOYQGyFn_qNfFSciEhH7s/s320/162.JPG" width="320" /></a></div>
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<span style="font-family: Cambria, serif; font-size: large;">I love this dish because it is so easy to make. And tasty! Plus, it is healthy as well. Can’t go wrong there. </span></div>
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<span style="font-family: Cambria, serif; font-size: large;">So, this is one way to make this yummy dish:</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon oil</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 tablespoons soy sauce</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons Chinese cooking wine</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup water</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tsp cumin</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tsp black pepper</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 tsp sesame oil</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon chopped garlic</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon finely chopped or grated ginger</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup diced onion</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon japones chile pepper or one sliced habanero pepper (without seeds)</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>24 large shrimp, shelled and deveined</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Approx. 2 cups of mixed vegetables</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Add corn starch to thicken sauce if desired</span></div>
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<span style="font-family: Cambria, serif; font-size: large;">Add the oil to the pot. Then add the black pepper, cumin, sesame oil, the onions, scallions, peppers, garlic and ginger to the pot. Stir for one minute. Add the shrimp and carrots and stir for another two minutes. Add the soy sauce and cooking wine. Cook for about 3 minutes. Add the carrots and mixed vegetables. Place heat on low. Add the water at this point. If you desire a thicker sauce, mix the cornstarch with the water in a cup, then add to the pot. Cook for another minute. Serve over white or brown rice.</span></div>
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</div>Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com3tag:blogger.com,1999:blog-3673846469144436057.post-36993391451757399412011-11-01T17:08:00.003-04:002016-09-21T19:59:46.468-04:00Jamaican Stewed Peas<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on <a href="https://www.amazon.com/Foodhedonists-10-Popular-Jamaican-Recipes-ebook/dp/B01LXLLNWM/ref=sr_1_1?ie=UTF8&qid=1474500994&sr=8-1&k">Amazon.com</a>! It will feature this amazing recipe, along with other popular & delectable delights! </div>
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<span style="font-size: small;">This is a very tasty Jamaican dish that is relatively easy to make. It is traditionally made with salted pig tails, which can be substituted with fresh beef or oxtail (if you can afford it!). This dish can be converted into a vegetarian meal by bypassing the addition of meat altogether. </span></div>
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<span style="font-size: small;">[ ] 1 lb kidney beans (red peas)</span></div>
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<span style="font-size: small;">[ ] 2 cups of <a href="http://foodhedonist.blogspot.com/2011/09/diy-coconut-milk.html">coconut milk</a> (one can's worth)</span></div>
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<span style="font-size: small;">[ ] 1-2 lb of meat, cubed (salted pig tails, fresh beef or ox tail. Ignore if you wish to go vegetarian)</span></div>
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<span style="font-size: small;">[ ] 1 onion </span></div>
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<span style="font-size: small;">[ ] 1 green bell pepper </span></div>
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<span style="font-size: small;">[ ] 2 Scotch Bonnet or habanero peppers, whole </span></div>
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<span style="font-size: small;">[ ] 1 lb carrots </span></div>
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<span style="font-size: small;">[ ] 2 stalks of scallions </span></div>
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<span style="font-size: small;">[ ] 3 medium potatoes, diced</span></div>
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<span style="font-size: small;">[ ] 6 cloves garlic, diced</span></div>
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<span style="font-size: small;">[ ] 2-3 teaspoons of cracked allspice grains (approx. 25-30 grains)</span></div>
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<span style="font-size: small;">[ ] 4 sprigs of thyme</span></div>
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<span style="font-size: small;">[ ] black pepper to taste</span></div>
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<span style="font-size: small;">[ ] Salt to taste</span><br />
<span style="font-size: small;">[ ] Approximately 6-10 cups of water</span></div>
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<span style="font-size: small;">Directions: </span></div>
<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">Rinse beans then bring them to a boil (3 minutes) and let them sit for 1 hour for a quick soak. Otherwise, soak them overnight. </span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">After soaking the beans, bring to a boil in 2-3 cups of water over a low flame. Boil the beans together with the with the meat, potatoes, Scotch bonnet peppers, allspice and scallions.</span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">NOTE: If using salted pork tails or salted beef, soak the pork tails or beef overnight in cold water, or boil them in 4 quarts of water for at least 45 minutes to remove the excessive salt content. </span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">Add the onions and coconut milk when beans have softened (the beans are relatively soft, but still uncooked). This is at the point where the beans are approximately half-cooked. </span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">Make "spinners" (rolled flour and water dumplings) and add to the stew. This can be made by combining 1/2 cup of flour and enough water to bind the flour. The "spinners" should not be too wet nor too dry. They should have the consistency of play dough. </span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">Cut up all other vegetables and set aside. Add vegetables when beans are fully cooked. </span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">Add flour or corn starch to thicken the stew. </span></li>
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<li style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 3px; margin-left: 0px;"><span style="font-size: small;">Serve with white rice.</span></li>
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This is when I just added the "spinners." :)</span></div>
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<span style="font-size: small;"> Finished pot of stew peas</span></div>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com3tag:blogger.com,1999:blog-3673846469144436057.post-72545814716063201332011-10-18T16:56:00.006-04:002011-10-19T15:29:48.972-04:00Chinese Mushroom Chicken Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">If you haven't figured it out yet, I'm a big fan of Asian food. I tried out the recipe below, and it turned out pretty well. Since I also like mushrooms, I will be making the Italian version of this dish as well. Stay tuned.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;"><u><b> Ingredients: </b></u></span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">10 oz. boneless and skinless chicken breasts, cubed</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">8 oz. of frozen mixed vegetables or zucchini</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">4 oz. mushrooms, halved</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1 teaspoon corn starch </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1 teaspoon Shao xing wine, or dry cooking sherry</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">2 tablespoons oil</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">4 slices peeled ginger</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1 Chinese or unseeded habanero pepper, sliced (optional)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1 stalk scallion</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><u> </u></span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;"><u>Sauce: </u></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1 tablespoon low sodium soy sauce</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">2 tablespoon oyster sauce</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1 teaspoon sugar</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">4 dashes white pepper powder</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">1/8 teaspoon sesame oil</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">Salt to taste</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">4 tablespoons water plus 1 teaspoon corn starch (to thicken the sauce). Alternatively, use 1 tablespoon of flour for the same effect. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;"><u>Method: </u></span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">Marinate the chicken with wine, corn starch and 1/2 teaspoon soy sauce. Marinate for 15 minutes. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">Mix the sauce ingredients and set aside.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0in;"><span style="font-size: small;">Heat up a frying pan and add oil. Add ginger, scallion and peppers. Sautee until aromatic. Add chicken into the pot and stir until the chicken is half-cooked. Add mushrooms and vegetables into the frying pan and continue to stir-fry. Add the sauce into the pan and quickly stir until the sauce nicely coats the chicken, mushrooms, and vegetables. Continue cooking for about 1 minute or until the chicken is done. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNctbQoZNn04MjRxthkrua3YrZUr0BIos4AaMITUjV_OZ8WnerdOpXNKctT4qf71OXfKQPPINS14ct7KLTGS8vSqKUl2wrsWKMcLIaOP3-W72UjNOKyR7lm0qKxiWfSsWIE5CN23JmTw/s1600/PA181365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNctbQoZNn04MjRxthkrua3YrZUr0BIos4AaMITUjV_OZ8WnerdOpXNKctT4qf71OXfKQPPINS14ct7KLTGS8vSqKUl2wrsWKMcLIaOP3-W72UjNOKyR7lm0qKxiWfSsWIE5CN23JmTw/s320/PA181365.JPG" width="320" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div></div>Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-32066836466008662352011-10-04T14:16:00.000-04:002011-10-04T14:16:39.300-04:00Beer Battered Coconut Shrimp<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The ingredients below will make a dish that is reminiscent of Outback's coconut shrimp.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;">Ingredients</span></div><ul style="direction: ltr; font-family: Georgia,"Times New Roman",serif; margin-bottom: 0in; margin-left: 0.75in; margin-top: 0in; unicode-bidi: embed;" type="disc"><li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 egg</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1/2 cup all-purpose flour</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">2/3 cup beer</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 1/2 teaspoons baking powder</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1/4 cup all-purpose flour</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">2 cups flaked coconut</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">24 shrimp</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 1/2 cups oil for frying</span></li>
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</span></div><div style="font-family: Georgia,"Times New Roman",serif; font-style: italic; font-weight: bold; margin: 0in; text-decoration: underline;"><span style="font-size: small;">Ingredients for Dipping Sauce:</span></div><ul style="direction: ltr; font-family: Georgia,"Times New Roman",serif; margin-bottom: 0in; margin-left: 0.75in; margin-top: 0in; unicode-bidi: embed;" type="disc"><li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">3 tablespoons of orange marmalade</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 tablespoon of mustard</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 tablespoon of horseradish</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">2 tablespoons of water</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 tablespoon oil</span></li>
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</span></div><div style="font-family: Georgia,"Times New Roman",serif; font-weight: bold; margin: 0in;"><span style="font-size: small;"> Directions</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyE3hQCPJs5J_Soch18TLgYBJope6JnD-PEFVl-mn6uTO-eDXoe_1h_nX25Wwy1Hk_fVyf52FmNqNCac2tVrHzP3RBy5FmG2uh04UjoS7y_ZWi3faagEi-2WIx_jVRldzYH541FYqQu0/s1600/P9171311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyE3hQCPJs5J_Soch18TLgYBJope6JnD-PEFVl-mn6uTO-eDXoe_1h_nX25Wwy1Hk_fVyf52FmNqNCac2tVrHzP3RBy5FmG2uh04UjoS7y_ZWi3faagEi-2WIx_jVRldzYH541FYqQu0/s320/P9171311.JPG" width="320" /></a></span></div><ol style="direction: ltr; font-family: Georgia,"Times New Roman",serif; margin-bottom: 0in; margin-left: 0.75in; margin-top: 0in; unicode-bidi: embed;" type="1"><li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;" value="1"><span style="font-size: small;">In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. </span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;" value="2"><span style="font-size: small;">Hold shrimp by tail, and drag in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. </span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;" value="3"><span style="font-size: small;">Fry shrimp until golden brown. Remove shrimp to paper towels to drain. </span></li>
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<span style="font-size: small;">I used coconut flakes that I grated myself to make this dish.</span><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif; font-style: italic; font-weight: bold; margin: 0in; text-decoration: underline;"><span style="font-size: small;">Directions for Dipping Sauce:</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARLpiMIdJaj2y1L1llkecnstg3plyLDilMZTLoXMUaRrBuyjhTPlhqpvzshGtou130cF6mXM0AxJfDb0dCe8_-qqedUq_IiqoBzFvPK7kzohr6n55P29aRr-gv1RdKpBGRQtJsaL99oU/s1600/P9171313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARLpiMIdJaj2y1L1llkecnstg3plyLDilMZTLoXMUaRrBuyjhTPlhqpvzshGtou130cF6mXM0AxJfDb0dCe8_-qqedUq_IiqoBzFvPK7kzohr6n55P29aRr-gv1RdKpBGRQtJsaL99oU/s320/P9171313.JPG" width="320" /></a></span></div><ul style="direction: ltr; font-family: Georgia,"Times New Roman",serif; margin-bottom: 0in; margin-left: 0.75in; margin-top: 0in; unicode-bidi: embed;" type="disc"><li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">Add 2 tablespoons of water and 1 tablespoon of oil to a small saucepan. Bring mixture to boil. Then stir in the orange marmalade, mustard and horseradish. Serve. </span></li>
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</span></div></div>Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com2tag:blogger.com,1999:blog-3673846469144436057.post-89749986307485573112011-09-28T21:18:00.004-04:002014-03-16T16:31:36.625-04:00Jerk Chicken Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;">This recipe is inspired by Cuddyz's <span style="font-style: italic; font-weight: bold;">Record Breaking Jerked Chicken Pasta</span>, a pasta to die for! It combines the rich flavours of traditional pasta with the fiery kick of spicy jerked chicken. You can't go wrong with this one, especially if your tastebuds can handle some heat!</span><br />
<span style="font-size: small;">Cuddyz is a restaurant in New Kingston, Jamaica, that was founded by the famed Jamaican West Indian cricketer, Courtney Walsh. Huh??? What in the world is cricket? Hahahaha, I don't blame you!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n0A_WifnF5XcbgFCFl7iOA9jrarKsHaXZdRpTVY4hKHRrPjGMF37MyOqqJST4HJJHkPdfwB12TGP9GONziWpXVAgFSjFq72m2OefMz_dWbqF3-eCGQGOLFnfy1KmuVIQnus0EB12J9A/s1600/P9241333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n0A_WifnF5XcbgFCFl7iOA9jrarKsHaXZdRpTVY4hKHRrPjGMF37MyOqqJST4HJJHkPdfwB12TGP9GONziWpXVAgFSjFq72m2OefMz_dWbqF3-eCGQGOLFnfy1KmuVIQnus0EB12J9A/s1600/P9241333.JPG" height="235" width="320" /></a></div>
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<span style="font-size: small;"><a href="http://www.cuddyzsportsbar.com/">Cuddyz Sports Bar & Grill, New Kingston, Jamaica</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxcVQZtBqmawzUUVamC678_J5-DXRnB62pAN8aWddR_4VThFReBtQM5lJUy9b0WDZJ1T4ZdEsom2b4DXao2zCaH_LHIHWOXYW6FH4QoIbGdAvAc-LdmhkNRq5ymehDeupwE54bS_NqB0/s1600/cuddyz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxcVQZtBqmawzUUVamC678_J5-DXRnB62pAN8aWddR_4VThFReBtQM5lJUy9b0WDZJ1T4ZdEsom2b4DXao2zCaH_LHIHWOXYW6FH4QoIbGdAvAc-LdmhkNRq5ymehDeupwE54bS_NqB0/s1600/cuddyz.jpg" height="106" width="320" /></a></div>
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<span style="font-size: small;"><i>Ingredients:</i></span></div>
<ul style="direction: ltr; font-family: Georgia,"Times New Roman",serif; margin-bottom: 0in; margin-left: 0.75in; margin-top: 0in; unicode-bidi: embed;" type="disc">
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1.5 pounds chicken breasts, diced</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">2 tablespoons of jerk paste plus one tablespoon of jerk paste</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 pound dried penne pasta</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 tablespoon olive or coconut oil</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 red bell pepper, diced</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 green bell pepper, diced</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 orange bell pepper, diced</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 Scotch bonnet (habanero) pepper, sliced and unseeded*</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">5 grains of pimento (allspice), crushed</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">2 sprigs of thyme</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 medium onion diced</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">4-5 cloves garlic, minced </span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1 cup half and half**</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1/2 cup light sour cream</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">2 teaspoons of lime juice</span></li>
<li style="margin-bottom: 0pt; margin-top: 0pt; vertical-align: middle;"><span style="font-size: small;">1/2 teaspoon of cilantro </span></li>
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<span style="font-size: small;">*Please be careful when handling Scotch bonnet/habanero peppers. These peppers are really hot, especially the seeds. Wash your hands thoroughly after handling them. Otherwise, please wear gloves before slicing them up. Omit this ingredient if you need to reduce the heat!</span></div>
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<span style="font-size: small;">**In order to reduce the calorific value and fat content, use fat free or skimmed milk. However, this will render the sauce more watery. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i><u><b>Method:</b></u></i></span><br />
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<span style="font-size: small;">Mix the chicken and the jerk paste together. Refrigerate and marinate for at least 2 hours. You have the option of using a commercial jerk paste, or you can <a href="http://foodhedonist.blogspot.com/2011/09/diy-jerk-seasoning.html">make your own. </a></span></div>
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<span style="font-size: small;">Bring a large pot of water to a boil and cook pasta according to the directions on the package. Drain.</span></div>
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<span style="font-size: small;">Meanwhile, heat olive or coconut oil in a skillet over medium heat. Stir in diced the onions. Cook 3 minutes. Stir in the chicken. Continue cooking until chicken is cooked through, about 10 minutes. Then, add the peppers and garlic. To this, add the thyme and allspice. Cook for about 3 more minutes. </span><br />
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<span style="font-size: small;">Reduce heat and stir in half and half, sour cream and 1 tbsp of jerk paste. Continue cooking until the sauce thickens slightly. This takes about 5 minutes. Stir in drained pasta. Reduce heat and allow to simmer for 5 more minutes. Add the cilantro at this point.</span></div>
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<span style="font-size: small;">Serve.</span></div>
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<span style="font-size: small;">Makes 6 servings</span></div>
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Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com1tag:blogger.com,1999:blog-3673846469144436057.post-7433509011955653272011-09-26T20:04:00.007-04:002011-09-28T18:37:30.735-04:00DIY Jerk Seasoning<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">Instead of making jerk marinade from scratch<i> every time</i> when making jerked chicken, pork or fish, this very spicy seasoning is a great shortcut. This is especially useful for making jerked chicken pasta or other jerk derived dishes. </span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">The below ingredients will make a finger-licking jerk seasoning that is virtually the same as the better commercial brands. The final result is a thick, jerk paste. Thanks to Keeks Y. for this recipe.</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;"><br />
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</span></div><div style="font-family: Calibri; font-weight: bold; margin: 0in; text-decoration: underline;"><span style="font-size: large;">INGREDIENTS :</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 1/2 cup pimentos (allspice berries)</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 1/2+ cup packed brown sugar</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 6-8 garlic cloves</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 4-6 Scotch bonnet peppers</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 1 tablespoon ground thyme or 2 tablespoons of thyme leaves</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 1-2 bunches escallions (green onions)</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 1 teaspoon cinnamon</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 1/2 teaspoon nutmeg</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• salt and pepper to taste</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">• 2 tablespoons of soy sauce to moisten the mixture</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;"><u><b>METHOD:</b></u></span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">1.Process the contents in a food processor or otherwise blend and liquefy.</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">2. Pour sauce into an empty container and keep refrigerated.</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">3. The sauce will keep indefinitely if kept refrigerated.</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">4. To increase spiciness of the sauce blend peppers and pimentos together and add this mixture to the to sauce at anytime.</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;"><br />
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</span></div><div style="font-family: Calibri; margin: 0in;"><span style="font-size: large;">I stored mine in an old Adams peanut butter jar. </span></div></div>Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-5516457354058929632011-09-23T16:19:00.003-04:002011-09-23T16:46:29.439-04:00DIY Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Coconut milk is a popular ingredient in many dishes, particularly in Caribbean and Asian cuisine.<br />
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</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">This is a step by step guide in making your own coconut milk, as opposed to going to the store to purchase the canned or the powdered variety, which contains many additives. </div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;"><b><br />
</b></div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;"><b>Ingredients</b></div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;"><br />
</div><ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc"><li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: Calibri; font-size: 11pt;">1 dried coconut</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: Calibri; font-size: 11pt;">6-8 cups of water</span></li>
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</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">Method:</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;"><br />
</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">First, crack the dried coconut and remove the "meat" from the hard outer shell. This task is made easier by using a dinner knife to pry the inner husk away from the dry outer shell. On cracking the coconut itself, to be quite frank, the easiest way to do this is to crack the shell on a sturdy piece of concrete. Don't crack it too hard at first, because you'll want to collect the coconut water inside the shell for a refreshing drink, instead of paying $4.00 or so for the same thing at Whole Foods or Trader Joe's.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYuh-TyFXcSB9pfHjs4iA7Eee_tgVRQKpzjsI6882HkYF9uU8NycOrCwnP3D06d5ot9waKM255rLJUhxdN6B4-cE7uwN4O91BazQ9lzbhgeJnem3W1s1Eq_ew7V8zZezmjAdeAVbGX40/s1600/P9171298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYuh-TyFXcSB9pfHjs4iA7Eee_tgVRQKpzjsI6882HkYF9uU8NycOrCwnP3D06d5ot9waKM255rLJUhxdN6B4-cE7uwN4O91BazQ9lzbhgeJnem3W1s1Eq_ew7V8zZezmjAdeAVbGX40/s320/P9171298.JPG" width="320" /></a></div><div style="font-family: Calibri; font-size: 11pt; margin: 0in 0in 0in 0.375in;"><br />
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</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">After this, use the front of the grater to grate the coconut. Use the side of the greater that is the least rough. Take care not to grate your knuckles!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQ3d-XWn4qIU4RZ-82FrLdeTYcdDae2IO97UbOxV1djfpswemw136RwDw0M9G71BVmvkgjhl2jTaJ9pRc9H132AZK_qrodaN46I8VaVZ1u0D4l9uDB9CN1TrSGWDPqLkbHnNg7HAmYoo/s1600/P9171301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQ3d-XWn4qIU4RZ-82FrLdeTYcdDae2IO97UbOxV1djfpswemw136RwDw0M9G71BVmvkgjhl2jTaJ9pRc9H132AZK_qrodaN46I8VaVZ1u0D4l9uDB9CN1TrSGWDPqLkbHnNg7HAmYoo/s320/P9171301.JPG" width="320" /></a></div><div style="font-family: Calibri; font-size: 11pt; margin: 0in 0in 0in 0.375in;"><br />
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</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">Then, add the flakes to the blender. Add approximately four cups of water. If your blender is small, you may have to divide this into two batches.</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">Blend on high for about 8-10 minutes. Pour the mixture from the blender through a fine-meshed strainer into a separate container. Squeeze the mixture to extract the milk. Put the squeezed grated coconut into a separate container. Do not discard yet. After the first round of squeezing and extraction, put the squeezed coconut flakes back into the blender. Add 2 - 4 cups of water to this. Blend on high again for 6-8 minutes. Repeat the process. This yields about 6 cups of coconut milk. This can be frozen to preserve the integrity and taste of the milk. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdYxZsxoks07TEqSYPzBFHnEprGoyjDOjNTN7ktAqik20TvpRRFu9V0VX6r6LkAtipwev-XgtFSEkxF6ujXMZdmdV7j-igKNgwY1BT-f1kat0rv9VZKKtT501Mdt0fOf27Bw1QEDB1E8/s1600/P9171302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdYxZsxoks07TEqSYPzBFHnEprGoyjDOjNTN7ktAqik20TvpRRFu9V0VX6r6LkAtipwev-XgtFSEkxF6ujXMZdmdV7j-igKNgwY1BT-f1kat0rv9VZKKtT501Mdt0fOf27Bw1QEDB1E8/s320/P9171302.JPG" width="240" /></a></div><div style="font-family: Calibri; font-size: 11pt; margin: 0in 0in 0in 0.375in;"><br />
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</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">This is how my mom makes her own coconut milk. Before the age of blenders, my grandmother would have to use the rough side of the blender, squeeze the mixture with her hands through a strainer, using warm water. This process would be repeated at least once more. </div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;"><br />
</div><div style="font-family: Calibri; font-size: 11.0pt; margin-left: .375in; margin: 0in;">Note: A very smart friend of mine suggested that a juicer could also work. I do not own a juicer, so I made my own coconut milk using the method described above. For those of you who own a juicer, try that and see if it works. I'm sure it would save a load of time :) . </div></div>Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com0tag:blogger.com,1999:blog-3673846469144436057.post-46753915051540880852011-09-23T02:52:00.000-04:002011-09-23T02:52:38.132-04:00Indian Curried Vegetables in Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">This quick, simple, healthy dish is very rich in flavour… and is guaranteed to change the way you look at at vegetables.<br />
Cooking Time: Approximately 30 minutes<br />
<ul><li>1 onion, chopped</li>
<li>3 cloves garlic</li>
<li>1 tbsp fresh ginger</li>
<li>1 green chilli, seeded</li>
<li>1 tbsp vegetable oil</li>
<li>1 tsp turmeric</li>
<li>1/2 tsp coriander</li>
<li>1 tsp cumin</li>
<li>1 tsp curry</li>
<li>2 tablespoons of sweet mango chutney</li>
<li>1/2 cauliflower, chopped</li>
<li>1 potato, cubed</li>
<li>1 broccoli, chopped</li>
<li>1 cup of whole mushrooms</li>
<li>1 carrot, sliced</li>
<li>1 cup coconut milk</li>
<li>1/2 tsp salt, or to taste</li>
</ul><a href="http://foodhedonist.files.wordpress.com/2011/09/p91112862.jpg"><img alt="" class="alignnone size-medium wp-image-20" height="225" src="http://foodhedonist.files.wordpress.com/2011/09/p91112862.jpg?w=300&h=225" title="OLYMPUS DIGITAL CAMERA" width="300" /></a><br />
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In a large skillet, sautee the onion. Then, add the spices to the skillet. Allow to cook for a minute or two, stirring frequently.<br />
Add the potatoes, coconut milk and two tablespoons of sweet mango chutney. Stir well. Season generously with 1/2 teaspoon salt, or to taste.<br />
Cover and allow to cook for at least 20 minutes. After this, add the vegetables and allow them to cook for about 5 minutes, longer if you prefer your vegetables less crunchy.<br />
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<a href="http://foodhedonist.files.wordpress.com/2011/09/p9111294.jpg"><img alt="" class="alignnone size-medium wp-image-21" height="225" src="http://foodhedonist.files.wordpress.com/2011/09/p9111294.jpg?w=300&h=225" title="OLYMPUS DIGITAL CAMERA" width="300" /></a><br />
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Serve over rice if desired. I served this over basmati rice.<br />
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</h3></div>Foodhedonisthttp://www.blogger.com/profile/08950975488040072647noreply@blogger.com2tag:blogger.com,1999:blog-3673846469144436057.post-36734420040865222612011-09-23T02:49:00.000-04:002011-09-23T02:49:27.464-04:00Chicken in Garlic Sauce<div dir="ltr" style="text-align: left;" trbidi="on">This delicious, Asian inspired recipe is an all time favourite. It is also pretty easy to prepare.<br />
<h3>Prep : 35 minutes</h3><h3>Cook Time: 15 minutes</h3><h3>Total Time: 50 minutes</h3><h3 id="rI"><em>Ingredients:</em></h3><ul><li>1 onion, diced</li>
<li>1 green onion, chopped</li>
<li>4-6 cloves garlic, minced</li>
<li>2 tbsp coconut oil (you may substitute this with olive or vegetable oil)</li>
<li>approx 2 cups of vegetables, chopped (examples include broccoli, cauliflower, carrots, corn)</li>
<li>1/4 cup of sliced mushrooms</li>
<li>1 pound of chicken, cut into small pieces</li>
<li>1 1/2 tsp ginger powder</li>
<li>1/4 tsp cayenne or black pepper</li>
<li>1 tsp. of red pepper flakes</li>
<li>1 tsp cumin</li>
<li>3 tbsp corn starch</li>
<li>1/4 cup soy sauce</li>
<li>2 tablespoons of honey</li>
<li>1 cup water</li>
</ul><h3 id="rP">Preparation:</h3>Cut chicken into small strips<br />
Mix the chicken, ginger, cumin, garlic, green onions, pepper, cornstarch, soy sauce and the honey together in a bowl. Add one cup of oil to this marinade. Set aside for 30 minutes.<br />
In a large skillet, sautee onions and mushrooms in coconut oil. After this, remove the chicken from the marinade and add this to the frying pan. Continue to cook for another 6 minutes.<br />
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<a href="http://foodhedonist.files.wordpress.com/2011/09/p9011244.jpg"><img alt="" class="alignnone size-medium wp-image-5" height="225" src="http://foodhedonist.files.wordpress.com/2011/09/p9011244.jpg?w=300&h=225" title="Chicken in Garlic Sauce - step 1" width="300" /></a><br />
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Then, add the marinade to the chicken and the vegetables. Cook until sauce thickens, then remove from heat.<br />
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<a href="http://foodhedonist.files.wordpress.com/2011/09/p9011245.jpg"><img alt="" class="alignnone size-medium wp-image-6" height="225" src="http://foodhedonist.files.wordpress.com/2011/09/p9011245.jpg?w=300&h=225" title="Chicken in Garlic Sauce - step 2" width="300" /></a><br />
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Serve over rice or quinoa. Enjoy <img alt=":)" class="wp-smiley" src="http://s0.wp.com/wp-includes/images/smilies/icon_smile.gif?m=1305503738g" /><br />
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<a href="http://foodhedonist.files.wordpress.com/2011/09/p9011251.jpg"><img alt="" class="alignnone size-medium wp-image-7" height="225" src="http://foodhedonist.files.wordpress.com/2011/09/p9011251.jpg?w=300&h=225" title="OLYMPUS DIGITAL CAMERA" width="300" /></a><br />
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