Jamaican Carrot Drink

Sep 20, 2012 by

Greetings friends of The Lovely Pantry! I have certainly been missing in action for the past few months. Mainly because I went to Jamaican for most of the summer. I usually take the time to spend with my family and my friends during the summer months. The connection is very important to me. Sometimes, you need to reconnect and rejuvenate, and that’s exactly what I did. I’ve been trying to get back into blogging but obstacles just keep popping up. Since I’m no quitter – I’m going to press on and continue what I really enjoy doing with the friends that inspire and encourage me every day. I should also try to make nice with my scale. I did not hold back when it came to food while I was in Jamaica! LOL!

A big hearty THANK YOU to my fabulous Food Blogger friends who did not hesitate to guest post for me while I was away! Sofie, Chung-Ah, Renee, Anuradha, and Sandra ~ You guys are so AWESOME!

Today’s post is a wonderful refreshing drink that is quite lovely with a Sunday dinner, or a special drink for entertaining. I got the recipe from a book given to me by the BESTIE a few months ago. I’ve added it to my growing collection of Jamaican Treasures and I’m so happy to be sharing the recipe with you here. The book is called The Real Taste of Jamaica by Enid Donaldson. I had it on my wish list for so long! I believe I had the book years go but gave it away because I wasn’t really into cooking at that time. I’m glad I have it once again! I’m keeping this copy! It has sentimental value :-)

 

Jamaican Carrot Drink – Perfect for a Sunday afternoon beverage

 

Jamaican Carrot Drink

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6

A refreshing drink made from carrots, water and evaporated milk

Ingredients

  • 2 Cups Diced Carrots
  • 2 Cups Water
  • 1 Cup Evaporated Milk (Reduced Fat)
  • 1/2 Cup Granulated Sugar
  • 1 Tsp Vanilla
  • 1/2 Tsp Grated Nutmeg
  • 1/2 Cup Ice Cubes

Instructions

  1. In a blender, add carrots and water
  2. Pulse until blended, in intervals for about a minute
  3. Strain the carrot mixture into a jug
  4. Rinse the blender jug
  5. Pour the strained juice back into the blender and add the milk, sugar, vanilla, nutmeg and ice cubes
  6. Blend again in intervals for no more than a minute
  7. Strain a second time into the serving jug and refrigerate
  8. Serve cold and enjoy

Notes

Original recipe from A Real Taste of Jamaica by Enid Donaldson

I found that it was best to strain the liquid twice in order to yield a much smoother and more refined drink. I used 2 different sized strainers. The second time I used a much finer sieve.

http://lovelypantry.com/2012/09/jamaican-carrot-juice/

Jamaican Carrot Drink with freshly grated Nutmeg

 

I’m just too excited. I love books – of course photography books and the like, but I have a soft spot for Cook Books. I just can’t have enough. Here are a few books that I got on my recent trip to Jamaica (except the one by Enid Donaldson). I absolutely adore the book called Jamaican Food, that documents the origin of certain foods that are a big part of the culture and some foods/dishes that are unique to Jamaica. I’ve never had a book like this before. Clearly, I have some reading and cooking to do!

 

Lyn’s Jamaican Treasures

 

I’m happy to be back! I feel like giving my kitchen a big hug!

Take good care everyone! *Virtual Hugs for you all*

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Mixed Mashed Roots, Guest Post by Sofie of The German Foodie

Jul 10, 2012 by

Hi friends! Its been a little while since my last post – and I have an awesome excuse! I am in beautiful Jamaica spending some time with my loved ones. I really needed a break and I’m embracing my time here completely. I’ve had a weeks worth of rest so far and look forward to getting out and about, to experience my most favourite foods and places. I’ll be sure to have fun with my friends, take lots of photographs, collect Jamaican Cook Books and  most important of all – get some sand between my toes! Time with my family and friends is something I treasure deeply. It’s really good to be home!

While I’m away, I have some fantastic friends who have been so kind to guest post for me. I can’t tell you enough how excited I am to have a few of my favourite food bloggers share great healthy meals right here at The Lovely Pantry!

To kick things off, Sofie is going to share her own personal family recipe – Mixed Mashed Roots. Brilliant! Why didn’t I think of doing this? For those who don’t know Sofie, she’s this really smart and cool lady that loves to cook and bake. Sofie inspires me with her German recipes and gorgeous food photography. We are regular participants in #SundaySupper and members of the Food Bloggers NetworkPlease visit her blog called The German Foodie. I want to try EVERY recipe on her blog. A few of my favourites are: Strawberry Shortcake, Sofie’s Southern Corn Fritters, and German Cheesecake. Sofie, perhaps now is a great time to tell you that I have made your Corn Fritters about 3 times. The fritters always seem to disappear before I get to take photographs and actually create a post. I will make them again and again!

I’m so glad to have met Sofie. Please enjoy her post today.

***

I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.

I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.

I am thrilled to be guest posting at the Lovely Pantry today, and since Lyn specifically requested something healthy, I decided to pull something out of my cooking hat that’s been a popular side dish in our household for years. It’s also one of the ways I can get my husband to eat potatoes without complaining (he’s not a huge fan of potatoes).

This is a simple dish, and one you can either make in a vegetable mill (moulin à légumes), with a potato masher, or simply in a food processor. I like mine chunky, so whatever the veggie mill produces is fine with me – if you like yours smoother, pass it through a fine-meshed strainer as a last step.

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

Mixed Mashed Roots
Author: Sofie, The German Foodie
Ingredients
  • 3/4 lb (350 g) potatoes
  • 2 lb (900 g) yams
  • 1 1/3 lb (600 g) carrots
  • 1 – 2 medium onions
  • Olive oil
  • Salt, pepper to taste
Instructions
  1. Peel and cut all vegetables into chunks about 1 inch (2.5 cm) in length and put in a stockpot (about 8 quart or 7.5 liters capacity).
  2. Add one tablespoon of salt, a little olive oil and enough water to comfortably cover all of the vegetable pieces.
  3. Bring to a boil and then cook until all ROOTS are tender (they should be on the soft side). Strain the broth and save in a bowl.
  4. Mash all of the vegetables until they become creamy and no large chunks are left. If needed, add some broth to achieve the desired consistency.
  5. Add salt and pepper (and more olive oil if desired) to taste.
  6. Serve warm as a side dish.
  7. Serves 4 – 6.

 

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

 

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Broiled Chicken Thighs With Pineapple-Cucumber Salad

Jun 20, 2012 by

Have you ever had a pineapple-cucumber salad? I haven’t. I saw the photo on the cover of May 2012 issue of Everyday Food. I had to try it. So I did! Such a refreshing recipe! I was certainly glad to try it. Double points for me because my son ate it all ~ and asked for more! He has excellent taste buds although they are still maturing. The original recipe called for cilantro. I’m so not a fan. I used parsley from my little herb planter that sat by the bay window in the kitchen. It felt very rewarding to use it! Now that its gone (RIP indoor herbs) I’ll have to try again. But I won’t stop until I have my own flourishing indoor herb collection.

This bright zesty salad is so easy and would be perfect for a summer barbecue or a quick side dish. The chicken was fast and flavourful – I should try it on the grill next time!

Broiled Chicken Thighs with Cucumber Pineapple Salad

 

 

Broiled Chicken Thighs With Pineapple-Cucumber Salad
Recipe Type: Main
Author: Lyn, adapted from recipe at everyday food
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
A light and easy dinner
Ingredients
  • 8 Chicken Thighs, Bone in, Skin on
  • zest and juice from 2 limes
  • 2 Tsp Chilli Powder
  • 2 Cups diced pineapple
  • 1 English Cucumber, diced (1/4 inch cubes)
  • 1/4 Cup Parsley
  • Kosher Salt & Ground Pepper
Instructions
  1. Place oven rack about 4 inches from the top
  2. Heat broiler (I set mine to high)
  3. In a small bowl, combine lime zest, chilli powder and salt
  4. Season the chicken with the zesty rub
  5. On a rimmed baking tray, place chicken skin side down
  6. Broil for 5 minutes
  7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
  8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
  9. Serve the chicken with the salad
Notes

Original Recipe from Everyday Food http://www.marthastewart.com/900179/chicken-pineapple-cucumber-salad

 

This is the easiest rub you could ever do. Such a terrific idea for a last-minute meal.

 

Lime Zest, Chilli Powder and Salt Rub

 

This is the first time I’m pairing cucumbers with fruit. The lime juice gave it a nice zesty kick and everything together felt so very refreshing.

 

Cucumber, Pineapple and Parsley Salad

 

A fast summer meal! Keep this recipe in mind if you’d rather be spending time soaking up the sun, than labouring in the kitchen.

 

Broiled Chicken Thighs & Cucumber Pineapple Salad with Parsley

 

Happy Wednesday!

~Lyn

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Lyn’s Jamaican Style Rice & Peas

May 24, 2012 by

I wanted to share the recipe for Rice and Peas with you guys. It is a traditional Jamaican side dish and I truly believe it deserves its own post. A very short post, but a special one :-) Rice and Peas is served with Fried Chicken, Stewed Chicken, Jerked Chicken, Curried Chicken (or Roasted Curried Chicken), Curried Goat, and my personal favourite – Oxtails, to name a few.  I recently paired it with Cristina Ferrare’s Fall Off The Bone Chicken. A very good match!

I will confess, I didn’t always love Rice and Peas. At one point, I used to pick out the peas. Yes, as an adult. I started making it at home because my husband loves it. I didn’t really eat it much even when I made it, but something happened. I’m not sure how to explain it. I just LOVE it now. I got some tips from some of my friends as to how they make it and I’m sharing with you today the way I now make Rice and Peas.

I don’t deviate too much from this method. The only change will be the kind of peas/beans that I choose to use. The peas/beans commonly used in this side dish are: Red Kidney Beans, Black Eyed Peas and Pigeon Peas (Gungo Peas). I use the canned type! Judge me not! Soaking overnight, and boiling for over an hour just doesn’t fit into my schedule :-) I use Basmati Rice because I love it, as well as Jasmine Rice. But traditionally long grain rice is used.

 

Jamaican Rice and Peas

 

Jamaican Style Rice & Peas
Recipe Type: Side Dish
Author: Lyn of The Lovely Pantry
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 6-8
A popular Jamaican side dish, paired with chicken, fish, pork or beef
Ingredients
  • 1 400ml Can Coconut Milk (regular or light)
  • 1 540ml Can Red Kidney Beans, rinsed and drained
  • 3 Cups Basmati Rice, washed and drained
  • 2 Stalks Scallions, rinsed with roots removed
  • 2 Sprigs Thyme
  • 2 1/2 Cups Low Sodium Chicken Broth
  • Salt & Pepper
  • 1 Scotch Bonnet Pepper (optional)
Instructions
  1. In a medium pot, add the peas, and then the coconut milk. Add a generous pinch of salt, pepper, thyme and whole scallions. Cover and bring to a boil.
  2. Add rice and broth. Gently stir.
  3. If you are using the Scotch Bonnet Pepper, add to the center on the top of the rice.
  4. Cover and allow to simmer on a medium low heat.
  5. Cook for about 20-25 minutes until rice is cooked
  6. Be careful not to stir too much or disturb the pepper. Fluff with a fork to check if the rice is cooked through
  7. When the rice is cooked, remove the pepper, thyme and scallions (or before serving)
  8. Serve with chicken, fish, pork or beef
Notes

Keep an eye on your pepper. If you think it has ruptured, remove it immediately. The pepper gives a lovely flavour as long as it remains whole.

 

As easy as that. When tasting from the pot, please ensure you leave some for your family. :-)

 

Rice and Peas using Red Kidney Beans

 

Oh, and in case you are wondering… even though beans are used sometimes, we still call it Rice & Peas! 

Take good care!

~Lyn

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Baked Provençal Tomatoes

May 11, 2012 by

As my appreciation for Tomatoes evolves, I like when I see recipes that dress them up a bit. So far, I quite like the seasoned breadcrumb mix on top – as seen in one of my favourite creations, Polenta with Parmesan and Parsley, Mozzarella and Tomato. Today’s recipe is a classic French dish that I adapted very slightly from Laura Calder’s version. This is an easy and beautiful side dish that goes wonderfully well any meat, I think. Chicken, Fish, Lamb, Beef…its a great side or even an appetizer if presented a certain way.

I could totally see myself going on a culinary expedition to France to learn about the food and culture. That’s one of the reasons I like watching French Food at home. Laura not only shares regional recipes, she also shares a little bit of history and culture that surrounds a certain dish or style of cooking. I’ve seen so many adaptations of this dish. Herbs de Provence has been used in the breadcrumb mix, as well as parmesan. But I liked the simplicity as well as flexibility of this version. I’m sure I’ll be making it with Parmesan or Gruyère at some point. Cheese is my friend.

 

Baked Provencal Tomatoes

 

Baked Provençal Tomatoes
Recipe Type: Appetizer, Side
Author: Lyn
Prep time: 6 mins
Cook time: 15 mins
Total time: 21 mins
Serves: 6
A classic French dish – a perfect accompaniment to Chicken, Fish, Beef or Lamb
Ingredients
  • 3 Tomatoes, halved
  • 2 Cloves Garlic, finely minced
  • 1/2 Cup Breadcrumbs
  • 1/2 Cup Parsley, chopped
  • Salt & Pepper
  • Olive Oil
Instructions
  1. Preheat oven to 400F
  2. Lightly grease a rimmed baking tray
  3. Place each half of Tomato on the baking tray, cut side up
  4. In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
  5. Sprinkle evenly on all 6 halves
  6. Sprinkle with olive oil
  7. Bake for about 15 minutes or until the breadcrumbs are golden brown
Notes

Alternative Versions:
– Add 2Tsp Thyme, 2 Tsp Basil, 4 Tbsp Parmesan
– Add 1 Scallion – finely chopped, 4 Tbsp Gruyère, 1 Tsp Thyme, 1 Tsp Basil

 

Dressed up nicely as a salad or appetizer. Its great on its own.

Baked Provencal Tomato as a Salad

 

Its classic, its beautiful, its healthy and most of all… its FANCY looking!

 

Fancy - Baked Provencal Tomatoes

 

Have a wonderful weekend and Happy Mother’s Day to my very special and wonderful Mom and all the amazing Mothers out there.

~Lyn

 

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