Chicken Pumpkin Stew- Halloween Gone Savory

There's something about pumpkin that's really gets me.  Maybe because to me, it's synonymous with Halloween and Halloween means fond memories of eating as much candy as I want without any grown ups getting on my case.  For which ever reason I love pumpkin, I'm just glad I love it.  Pumpkin is a vegetable that is versatile and can be made into a savory or sweet dish.  On top of that, it's cheap and abundant here in Grenada.  How many vegetables can be called a vegetable and at the same time, cause so many kids to smile... not many.

Although I have gone the savory route with this pumpkin, I can assure you that there will be pumpkin desserts to come.  You gotta have a balance between sweet and savory right? I think it's called "Yin-Yang" in Chinese hahaha.  Here's to my Chinese side, or shall I say, my last name (Fung hahaha, I'm an American Filipino that married an american chinese dude).

This soup can easily be made vegetarian.  Replace the chicken stock with vegetable stock and add 1tsp salt total instead of fish sauce.  I would suggest adding cream and more butter to up the flavor.

3-4 servings; 35-45min

Ingredients:
1 1/2 tbsp butter
1/2 tsp cajun seasoning
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp nutmeg
1/2 tsp bay leaf powder (optional, can purchase at MNIB at excel plaza)
1/2 tsp salt
1 tbsp dried parsley
2 lbs pumpkin with skin cubed 1''
2 cloves garlic minced finely
4 stalks green onion diced
4 stalks celery diced
1 lb chicken thighs cubed
1 1/2 tbsp fish sauce (IGA)
1 tsp white sugar
2 cups water or chicken stock

(you can also add one bunch of okra if you want to thicken up the soup)

Directions:
1. in a bowl, mix seasonings- cajun, paprika, black pepper, nutmeg, bay leaf powder, salt, and parsley.
2.  bring pot up to heat, medium high heat. add butter. wait until it starts crackling.
3. Add garlic.  cook for one min constantly stirring.
4. add celery, green onion. cook for 1 min.
5. add spices. cook for 2 min or until aromatic, constantly stirring.
6. add pumpkin, chicken, fish sauce, sugar, and water (or chicken stock).
7. mix well, bring up to a boil, boil for 2 min. then bring heat to low, cover,  and simmer for 30min. occasionally stir. half of pumpkin should puree and mix in with soup.
8. serve on top of rice or add in elbow macaroni and evaporated milk (for a soup meal).

*Click HERE for a cooking dictionary. 

The Aquarium- Menu

The Aquarium

-Cuisines:  Caribbean, American

-Location:  Point Salines Beach | Magazine Beach, St. George's, Grenada

-Hours:  Open daily from 10am.  Closed Mondays

-Phone:  (473) 444-1410

-Price Range: $-$$$

-Reviews

-Website

 

*Click on Pictures to Enlarge

 

 

Cocoa Tea (Grenadian Spiced Hot Chocolate)- Mother Nature's Gift

When I first arrived to the island, Grenadian cocoa balls were one of the first items that screamed out to me to take them home.  I read the list of ingredients on the non commercial plastic wrap they were contained in:  Cocoa, Nutmeg, Cinnamon, and Bay Leaf?  That's a first, I thought, having spices infused in hot chocolate.  Me being a firm believer of the health benefits of cocoa and spices, all while having great taste, I quickly snatched these guys away and took them home with me.

Unfortunately, I prepared them the wrong way and didn't get to experience the real deal.  My mistake was dumping a ball straight into a microwaved mug of hot water.  I ended up with a mug full of lukewarm water filled with cocoa gunk, unpleasant cocoa gunk that had no sweetness to it at all.  I decided to cover up the mess with sugar and milk.  This always makes things better right?  This time, unfortunately not hahaha.  I immediately gave the failed drink to my husband Brian... that's what husbands are for right hahaha...poor guy.

The next day, I looked at the remaining 5 balls and moved them straight to the trash can.  I gave the lady who sold them to me a tisk tisk tisk because she hyped these balls up so much, only to fail.  Turned out, I was the one who failed... I didn't prepare them the right way.

During a trip with the SO group to a cocoa factory, I got to experienced these balls in a different light- a magical light.  It was heaven.  Rich in texture and taste, fragrant, complex, and just yummy... everything my chocolate was not.  I sought out to try again, but this time around, using a different technique.

DIRECTIONS:
The second time around, I was quite happy with the results. The cocoa came out pretty close to the one I tasted from the factory, not exact, but just as satisfying.  Instead of just dumping in a ball into microwaved water, I dissolved the cocoa balls into a pot of boiling water on the stove top.  Once dissolved, I stirred for 4 minutes longer (medium high heat), waiting for the natural fats to separate from the cocoa and surface.  Next, I added in milk, sugar, nutmeg, and cinnamon and cooked for 2 minutes more on high heat, allowing for the spices and sugars to infuse.  This also helps allow for the milk to create a rich texture.  Once Cocoa is done, strain into a mug.

*make a big batch (this recipe x 4) and store it in the refrigerator.  The flavors will further infuse and you'll have chocolate milk on hand when you get random cravings.

*Try jazzing up this cocoa with your favorite flavors (add peanut butter, caramel syrup, vanilla  or banana extract, etc.) Add 1/2tsp instant coffee to one cup of cocoa to make it into a Mocha.

Drinking hot chocolate will never be the same again.  Where have you been all my life cocoa balls?



1 Serving; 5-8 min.
INGREDIENTS:
1 Cocoa Ball
1 Cup Water
splash vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 1/2 tbsp white sugar (or to taste)
1/2- 3/4 cups milk (I used 2% boxed milk)
(for a richer cocoa tea, shave some of your favorite chocolate right in and use evaporated milk, condensed milk, or heavy cream!)

Directions (read last paragraph above picture)

*Click HERE for a cooking dictionary.

Focaccia

Rosemary Focaccia with Caramelized Onions and Olives

Tomato Beef, Okra, and Apple Ragu- Tender Beef Dressed Up in Tomato Love

It's the end of the week and I'm looking through my almost naked refrigerator and freezer.  I found frozen okra, a lemon, tough cuts of beef, and tomato sauce, added a few spices laying around in the cupboard, let them tango with one another and out came a spiced version of a tradition Chinese dish- Tomato Beef.  It's crazy how even in times when it seems as though you have nothing left in your kitchen, that you can come up with such a delicious dish.  Tangy, sweet, tender, spiced beef with apples and okra, this dish is hard to mess up and easy to eat.  

The beef I had on hand is known to be one tough cookie.  You'd either have to marinate it or cook it over a long period of time to tenderize it.  I didn't have time to marinate nor cook it over a long period of time so I decided to take the fail-proof way out: dredge and pan fry.  To finish, I stewed the beef in a tomato base sauce.  The method of dredging in flour and egg is the trick to keeping moisture in, allowing for the beef to become tender.  You can also apply this method to other tough cuts of meat such as pork chops.   

This dish may not be the most enticing looking dish I've made, but I can assure you that it tastes just great! 

*See the white fibers running down the meat? You can cut them out or leave them as is.  They're on the gummy side.  I left the beef as is. They didn't bother me at all.

 

Servings 3; 30min

Ingredients:

• 1tbsp oil
• 1 lb beef round sirloin tip cubed 1/2''(IGA) brought to room temp.
• 1tbsp butter
• 1 medium onion diced
• 1 cup frozen cut okra (or fresh)
• 2 small apples pitted and diced

 Sauce:

• 1/4 cup lime or lemon juice
• 2tbsp brown sugar
• 1/2tsp cajun seasoning
• 1/4 tsp ground black pepper
• 3/4 tsp salt 
• 1/2 tsp ground bay leaf powder
• 1/4 cup ketchup
• 1/2 can 15oz tomato sauce

 Flour:

• 1/2 cup flour
• 1/4tsp salt
• 1/2tsp cajun seasoning or paprika
• 1 egg beaten

Directions:
1.  In a large bowl, mix flour, salt, cajun seasoning.  
2.  Dredge cubes of beef in flour mixture.  Shake off excess.
3.  Dip floured cubes into egg.
4.  Return to flour mixture. Coat well then shake off excess.
5.  Heat non stick pan medium high heat. Add oil.  Spread oil to coat pan.
6.  Place floured cubes in an even layer leaving gaps in between pieces.
7.  Do no Stir. Cook for ~4 min.  Flip and cook for ~4min.
8.  Push cubes to side on pan.
9.  Add butter on empty side. Add onions and cook until translucent.
10.  Add frozen okra, apples, and sauce mixture (lemon juice, sugar, pepper, salt, bay leaf, ketchup.  Add tomato sauce. Mix well.
11. Cover and simmer on lowest heat ~13min. or until meat is cooked.  
12. Serve with white rice and a side salad.
13. As always, Enjoy!

*Click HERE for a cooking dictionary.
*Okra has a slimy consistency that many do not favor. Make sure you don't mind slimy textured things although you can hardly notice it in this dish as it blends in with the tomato sauce.

Apple Sausage Rice Burrito - A Mexican Inspired Recipe

warning: don't cut foil with knife. it will get into your burrito lo

I grew up with Mexican food all around me (I'm from San Diego-neighbor of Mexico) and naturally, I ate it all the time.  In turn, I developed Mexican Food taste buds that need to be satisfied from time to time.

Since there are virtually no Mexican Restaurants in Grenada, I decided to attempt to bring Mexico here, into my kitchen.  The recipe below was inspired by Mexican Rice,  a tomato rice that I normally top off with sour cream, hot sauce, guacamole, and shredded meat.  It may not seem like a traditional Mexican recipe, but that's because I decided to put a modern twist on it, adding a few more flavorful healthy ingredients.  If you know me, you'll know that I love veggies and try to incorporate them into all of my recipes when possible.

I hope you try this one out. It's one of my recipes I'm most proud of.  The burrito is jam packed with one heck of a dream team of ingredients, textures, and flavors. With spiced sausage, the sweetness of apple, crunch of celery, and tang of lime, you can't go wrong.

3-4 servings; 15-25min

Ingredients:

• 1 tbsp oil
• 1 small onion diced
• 3 cloves garlic minced
• 3 inches Polish Keilbasa (IGA) Diced ~1/3cup
• salt (1/2tsp), pepper (sprinkle), and cajun seasoning (1/2tsp)
• 1 stalk celery diced
• 1 small carrot shredded
• 1 small apple diced (fuji or gala)
• 1 tbsp tomato paste
• 1 tbs lime juice
• 1 tbs ketchup
• 1 1/4 cup cold day old rice
• wrap or tortilla toasted
• sour cream and hot sauce (optional)... but oh so necessary for me hahah.

Directions:
1.  Heat up non stick pan. medium high heat.  Add oil. Add onion and garlic. Cook until onions are translucent.
2.  Add Sausage and seasonings.  Stir fry until sausage has browned.
3.  Add celery, carrot, and apple. Cook for 3 min. or until celery shrinks a bit.
4.  Add tomato paste, lime juice, ketchup.  Stir and cook for another 3 min. or until oil starts separating from tomato paste.
5.  Stir in rice and cook till heated through.
6. Shred cheese on top on toasted tortilla or wrap. scoop rice mixture onto tortilla. add sour cream. fold in sides or wrap towards center. flip bottom over and roll. wrap in foil to prevent burrito from creating mess.

*Click HERE for a cooking dictionary. 

Arroz Caldo - The "Chicken Soup" of the Philippines

That dish is a simplified version of American Chicken Soup.  It's certainly the go-to dish for when people are a little under the weather, though sick or not sick, the flavor remains hearty.  The ingredients are very affordable and there's practically no work involved in making it.  You can easily double the recipe for a bigger serving.   

2 servings; 30-40min
Ingredients:

• 1tbs oil
• 1 small onion diced
• 3 cloves garlic minced
• 1/4 inch ginger slice diced (~1 loose tbsp)
• 1lb chicken drumettes
• 3/4tsp salt
• 2tbsp fish sauce
• 1 cup uncooked white rice rinsed and drained
• 4 cups water
• 1/4 tsp ground black pepper
• 1 tbsp dried parsley flakes

Topping: golden fried garlic, boiled egg, diced green onion, splash lemon juice (this is the traditional way of serving, but I didn't have any of these ingredients at the time). 


Directions
1.  Heat a small pot. medium high heat.  Add oil.
2.  Add onion, garlic, ginger. stir until onions are translucent.
3.  Add chicken and salt. cook ~3 min or until chicken is no longer pink.
4. add fish sauce and rice. stir and cook 3 min.
5. add water, parsley, black pepper. bring up to boil.  stir, cover, and lower heat to a gentle simmer for ~25-30min.  this will allow for flavors to develop and soup to thicken.

*Click HERE for a cooking dictionary.