Hot Sweet Potato Wedges with Jerk Butter

Jan 4, 2013 by lovelypantry

Happy first Friday of 2013! I hope everyone is off to a great start and is recovering from the holiday festivities and food fest. I’m gearing up and getting ready for the routine which no doubt will kick in on Sunday. Sunday is cooking day. For years now, unless something comes up and I have to shuffle things around, Sunday is the day that I cook a few items for the first part of the week. I like that I can eat some now, and freeze the rest for later if necessary. This works best for things like meat and rice dishes. Another reason why I cook multiple dishes, is because I need a different item that my husband can take to lunch. It’s no fun eating the same thing for lunch as you did for dinner. So I make sure he has options.

The one thing I like doing, and really don’t do enough, is side dishes. This could be a salad, or a bread, or just something nice to compliment a meal. Let’s start doing more sides shall we? Today is as good as any. So why not. I will keep it as figure friendly as possible. After all, I’m sure I’m not the only one that has to do damage control after December 🙂

 

 

 

I thought this was going to be really spicy. But it wasn’t. It was quite pleasant. I loved how the sugar and lime complimented the sweetness of the potatoes. It was something quite delicious… I can see myself having this with a simple roast chicken and a salad. The chicken could even be, roasting along side the sweet potatoes. How easy is that for dinner in an hour?

 

 

As you can see, it’s not a lot of butter. So it can easily  be shared as a dip.

 

 

I’m thinking I’ll be doing some more sweet potato dishes since I love it so much.

Happy Friday, friends!

 

~Lyn

 

 

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Top 12 Recipes of 2012 – What a great year!

Dec 31, 2012 by lovelypantry

I hope you all had a wonderful Christmas, spent with family and friends. I took the week off to do my last-minute running around, making sorrel, baking cakes, doing some light housework, spent a day out of town… the family was quite busy. I even surprised myself when I realized that I had not physically been on the computer for 3 whole days. This type of scenario does not happen often. But it was all for a good cause, seeing as it was the most wonderful time of the year.

Well, it’s the end of 2012 and as I reflect, I know very well that I have much to be thankful for. I’m satisfied with my accomplishments in blogging and I’m ready for what 2013 has to offer. Bring it on! There’s so much more to be done! I feel like making some changes at The Lovely Pantry. I’m still tossing some ideas around in my head so I’m not 100% sure what I’ll be doing. Growth is a wonderful thing.

I don’t do resolutions anymore. If I really want to accomplish something, I will just do it. It’s just a matter of timing and priority. There are a few recipes that I plan to conquer in the new year. I’m creating a list of things I want to learn, both in and outside of the kitchen. As a life long learner, I don’t feel comfortable if I’m not growing in some way or the other. Looking at my posts throughout 2012, I see lots of growth. I see improvement in my photography and in the types of recipes that I’ve challenged myself with.

 

Lets take a look at what had people’s attention. Here are the top 12 posts for 2012 at The Lovely Pantry!

 

 

 

 

The top 3 posts:

Cristina Ferrare’s Fall Off The Bone Chicken Thighs

This is my most popular post to date!

 

Hoisin Salmon with Quinoa & Zucchini

Everyone seemed to enjoy my very easy freestyle salmon. It went nuts on Pinterest!

 

Whole Wheat French Toast

I guess it must be true when folks say “simple is best”. This post has always been popular, ever since it was published in February 2012.

 

The remaining posts are in no particular order.

 

Polenta, Parmesan, Mozzarella and Tomato

 

Roasted Pumpkin & Coconut Soup

 

Bavarian Apple Torte

 

Jamaican Cornmeal Pudding

 

Black Bean Soup With Hot Roast Pepper Sauce

 

Grilled Polenta Cakes

 

Jamaican Sorrel

 

 Banana Coconut Coffee Cake with Macadamia Nut Streusel

 

Jamaican Christmas Pudding

 

I want to say a very special thanks to the #SundaySupper family. It feels good to be a part of such an incredible group of people who share a common cause – to get families together to enjoy a home cooked meal on a Sunday. It could be on any day of the week, as long as it is possible. Sharing ideas for meals for your family is what I enjoy doing, and I spend a lot of time sharing on Twitter and Pinterest. Congratulations Isabel, for your amazing success! I can’t wait to see what 2013 has in store for #SundaySupper!

 I really love my little blog. I’m quite fond of the wonderful people and communities I’ve joined along this journey.

I want to thank each and every one of you who read/comment on my posts.It means so much to me.

To the friends that have made recipe suggestions and offered advice with regards to technique/instructions, I thank you!

For those that have suggested The Lovely Pantry to friends/family who are looking for meal ideas, have an interest in Jamaican cuisine, or who are just wanting to know how to use a certain ingredient… I appreciate you!

Consider joining me on Facebook and Twitter to keep up whats new on TLP, or just stop by to say hello.

 Have a blessed and wonderful New Year!

Happy 2013

~Lyn

 

 

 

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Jamaican Christmas Pudding for #SundaySupper

Dec 23, 2012 by lovelypantry

Any major holiday has me homesick. Not even so much missing Jamaica, but missing my family. I haven’t spent a Christmas in Jamaica in a decade. I’ll  have to work on fixing that in years to come. Aside from the family gatherings, and holiday parties, I always look forward to the food. YES! The food!! 🙂 The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from Galactopdx. You’ll love the wonderful recipes being shared today!

Christmas time has always been a special time for families. Children get excited about gifts and everyone gets into the holiday spirit of giving. People also get into the kitchen and throw down! Yes, Christmas food is wonderfully made and is often done with much preparation. On Christmas Day, after church, we usually enjoy a big brunch – my Mom makes the BEST Ackee & Saltfish and Fried Dumplings ever. One of these days I’m going to try my hand at making fried Dumplings. Fried Breadfruit is another favourite thing to add to the list. Dinner is everything from Roast Beef, Ham, Roast Chicken, Smoked Chicken, Potato Salad, Moms special sweet and sour pork (this was only made at Christmas because Dad doesn’t eat pork. This was our time to experience it since we were almost pork-free {Bacon stays!}). Gungo Rice and Peas (Rice & Peas using Gungo Peas instead of Red Kidney Beans) is a must! Then there’s Rum Punch and Sorrel to wash it all down! To end the feast, look out for desserts like Sweet Potato Pudding, Bread Pudding, Cornmeal Pudding, and of course…Christmas Pudding or Christmas Cake.

 

 

 

As I was mixing the batter, I had fond memories of my Dad’s baking. This was just like home. The wonderful aroma…me watching my father cut up the prunes, soaking all the fruits. And then baking day came. Our house smelled wonderful!

It smelled like Christmas 🙂

 

 

The original recipe called for additional items like dates, cherries, mixed peel and nuts. As a youngster, I remember not liking these things in christmas cake. I really do have a thing for texture. I can totally see why my kids are fussy with their food. It’s all my fault and I’m totally okay with that ~ sometimes. Since I was essentially making this to my liking, I just used the fruits I prefer. I bought a special jar just for soaking my fruits. Did you know that some people have their fruits soaking for months in advance in preparation for Christmas baking? We don’t play around when it comes to Christmas Cakes and Puddings.

 

 

Dad was the baker in the household so he always had Christmas cake to offer whenever friends stopped by or to give away. He doesn’t bake as much anymore, but was able to give me a few tips to help me along. Dad reminded me that blending the fruits before adding to the batter, gave the pudding a much nicer consistency. So that is exactly what I did. There will still be fruits left over to make another cake 🙂

 

 

For the pan, I knew that I had to make the seal tight. I lined a baking tray with foil first. I then placed the bottom of the spring form pan on the baking sheet, then covered it with 2 layers of parchment paper. I then sealed the ring to the base so that the parchment was lining the pan and also allowed for it to be tight-fitting at the base so the batter couldn’t leak out. I hope I explained that properly. Here’s what I did!

 

 

Okay – So the recipe said to use a 9-inch pan. I wasn’t sure how much the pudding was going to rise and I didn’t want it to overflow. So I put 3/4 of the batter into the 9 inch spring form pan and the remainder in 9-inch square pan. Worked out perfectly. I baked the smaller cake for 2 hours. The next time I make this pudding, I will use a 10-inch pan instead. The pudding itself does rise, but as it cools it reduces. I wasn’t able to take a photo of it when it was almost at the top. I’ll know what to expect next time.

This was my first time steaming a pudding. This is essentially the difference between a pudding and a cake. The pudding has the boiling water directly underneath the batter in the oven, whereas this is omitted when baking the cake. Now I will definitely have to bake the cake and document the difference in texture and density.

 

 

The cake was still warm when I took the photos, but when the pudding was cooled, I put it back in the cake pan and added some rum. This will change the texture on the top just a little. Christmas cake/pudding tastes better after a few days, so let the rum work its magic.

 

 

This is certainly a slice of Jamaican perfection. It was so good ~ just like this.

 

 

But this is a Christmas Pudding.

We have to have both bells AND whistles. So I added an optional garnish for this awesome pudding. You have to sit down though, to eat it with the special treat.

It’s so good, it will make your knees tremble.

 

 

Enid’s Christmas Pudding Recipe had an optional sauce to add to this already delicious treat. It’s very simple to make, and very easy to enjoy. I made one very slight change. (Lyn, you just couldn’t leave it alone, could you??) I don’t like too much nutmeg. So I used allspice instead.

 ***

Hot Wine Sauce

1/2 Cup Brown Sugar

1/3 Cup Unsalted Butter

1/2 Cup Red Label Wine

1/2 Tsp Allspice

In a saucepan, add wine and sugar over a low heat. Stir to combine. Add allspice and butter. Stir until fully combined, and pour over the cake – or individual slices.

***

 

I swear, this pudding alone is like 40 minutes on the treadmill. But ’tis the season to be jolly… so keep the slices modest and don’t sit still for too long this holiday season! I hope you enjoyed my post today.

From my family to yours, Have a wonderful Christmas and Holiday season! I will be back after Christmas so take care of you!

 

Here are the wonderful recipes being shared by the #SundaySupper Family!

 

Breakfast
– Orange Refrigerator Rolls by The Wimpy Vegetarian
– Eggs Benedict by Cindy’s Recipes and Writings
– Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
– Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
– Chicken Liver Pate by Tora’s Real Food
– Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
– Crab and Asparagus Soup by The Urban Mrs.
– Roasted Chestnuts by Curious Cuisiniere

Sides
– Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
– Italian Orange Salad by Shockingly Delicious
– Sweet Potato Casserole by Magnolia Days
– Lightened up Twice Baked Mashed Potatoes by Real Nutrition
– Carrots au gratin by Juanitas Cocina

Main Dishes
– Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
– Christmas Eve Pizza & Martinis by The Webicurian
– Savory Crepe Cake by Vintage Kitchen Notes
– West Indian Curried Goat by The ROXX Box
– Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale chips
– Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
– Mom’s Paella by What Smells So Good?
– Portuguese inspired Chorizo Crown Pork Roast by The Family Foodie
– Dorie’s Chicken in a Pot by Gotta Get Baked
– New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
– Crab Cakes for Christmas Eve by Daddy Knows Less
– Mile High Lasagna by Cravings of a Lunatic
– Red Chile Pork Tamales by Home Cooking Memories

Desserts
– Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
– Fudge by Dinner Dishes and Desserts
– Crescent Cookies by Cookistry
– Christmas Stollen by Hezzi D’s Books and Cooks
– Gluten Free Cookies for Santa by The Cooking Underwriter
– Pfeffernusse by The Foodie Army Wife
– Creme De Menthe Cake by I Run for Wine
– Panettone Bread Pudding by the Country Girl in the Village
– Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
– Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by Crispy Bits and Burnt Ends
– Jamaican Christmas Pudding by Lovely Pantry
– White Chocolate Cranberry Santa Cookies by Mooshu Jenne
– Christmas Tree Cookies by Damn Delicious
– Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
– Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s  Nutrition Buzz

Drinks
– Wine Pairings by ENOFYLZ Wine Blog
– Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom
– Mint Chocolate Cocoa by Mama’s Blissful Bites

 

 

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Chocolate Cherry Cookies #BloggersForSandyHook

Dec 21, 2012 by lovelypantry

Today is the one week anniversary of the Sandy Hook Elementary tragedy. I will be observing a moment of silence and prayer at 9:30am this morning, in memory of the angels we lost and also for the families grieving for their loved ones.

Although I’ve accepted that there is nothing that we can do to change what has happened, we can all come together as a community to honour and remember the victims in a very special way. The internet is buzzing with ways to support the Newtown Community as well as to honour the ones they lost. I’m doing my part today by joining the #BloggersForSandyHook initiative by sharing a cookie recipe with you that was chosen by my own little ones.  Although they chose the ingredients, they called these cookies “Mommy’s very special cookies”. I have not told them about the tragedy, perhaps to preserve their innocence and shelter them for just a little longer, while I still can. Its challenging enough for adults to comprehend, never mind a 3 and 5 year old.

This event is called Cookies & Crafts for Sandy Hook. Please see my previous post for more details. I’m glad that we got to bake cookies (for those contributing cookies). Kids love cookies. I am getting into making cookies more and more each year, especially as my children get older. Baking with my children is wonderful and I hope they will have fond memories of us in the kitchen. They are not always hands on, but I do talk with them while I am whisking or mixing away. They love to ask questions, so we have great conversations during cookie making time. We chose chocolate because…well, we all love chocolate in this household.  I also asked them to choose a dried fruit to add, and they chose cherries. A nice pairing, I’d say.

 

 

 

 

I feel blessed and fortunate to be able to bake with my children. In this moment, I have only prayers and sympathy for the parent’s/families that have lost a child or a relative. I pray for healing and peace.

 

 

 

 

For the list of shops and businesses supporting Newtown and Sandy Hook Elementary School, please click here.

 

 Here are the bloggers participating in this event:

Hezzi-D’s Books and Cooks, The Red Headed Baker, Real Housemoms, Crazy for Crust, Something Swanky, Life After Laundry, Two Kids Cooking, Frugal Foodie Mama, The Doctorate Housewife, Heather’s French Press, Operation Dinnertime, Lovely Pantry, What’s Cooking Love?, Cupcakes and Kale Chips, Occasionally Crafty, Pint Sized Baker, Pineapple and Coconut, Wine & Glue, Lemonsforlulu, A Sweet Baker, Mom On Timeout, The Freshman Cook, Sweet Twist of Blogging, A Family Feast, Julie’s Eats & Treats, Eat at Allie’s, Here Comes the Sun, The Kitchen is My Playground, Just My Crazy Kitchen, The Sweet Chick,  The Tasty Fork, Wholly Delicious Dishes,  Chocolate, Chocolate and more , Yours and Mine ARE Ours,  Kitchen Meets Girl, Daily Dish Recipes, Sweet Bella Roos, Persnickety Plates

Donations are being accepted at  Newtown Youth and Family Services . Donations made to them are going to to those affected by the school shooting. You can go to their website here to donate.

On December 14, 2012 I saw a prayer on Facebook that I felt was so appropriate. I looked for it so I could share it here.

Precious Lord of Life:
Knowing that your thoughts are not like our thoughts and, your ways are not like our ways, we ask for Your perfect peace. We ask to accept even that which we do not understand. We ask for peace for the families that lost loved ones and, peace for the spirit that took their lives. We stand firmly on your promises tonight.

You promised that you would send us a Comforter. You promised that in our deepest needs, you would lift us to a place that is higher that we think or feel or live. Just know we are standing and holding on to your promises.
Lord, we ask that you give us the right language to express our thoughts and feelings about what has happened. We ask that you show us how to make sense of the senseless; teach us how to stay in love when faced with anger and hatred; to find humility and hope when we feel hopeless and lost. Give us the strength to see beyond this moment to the healing that is possible.

Give us the wisdom to withhold judgment, criticism and condemnation and use our thought and words to bless those who are hurting. Our hearts are heavy, our minds are confused and still we remember to look to You. May your angels, avatars, teachers and the presence of your Holy Spirit surround us all.

Knowing that you hear our prayers and because we ask we receive, we now rest in Thee.
We Let It Be, Trusting You.
Amen and Ashe

~Iyanla Vanzant

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Roast Pumpkin and Ricotta Crostini

Dec 19, 2012 by lovelypantry

I’ve been fluttering in my cookbooks again. It’s a wonderful way to spend a few borrowed minutes, just to browse and find your next victory. The problem is, there are so many recipes I want to try, and very little time to try them all. I will continue to compete with my family’s schedule and create wonderfully tasting food – even if it’s just for me 🙂 Today, that’s not the case. This dish is great for a light snack  or even as an appetizer. You decide! It’s always a good idea to serve vegetables in a nice way, especially during the holiday season.

I love bread. Usually most breads will appeal to me if its crusty on the outside, light and fluffy on the inside. Toasted with butter and some other condiment will also do the trick. I have fond memories of having French Bread as a child growing up in England. It was something that we enjoyed served with a soup or just whenever we felt like having it.

This recipe was adapted from “Cooking Season by Season” – I basically cut the recipe in half to suit my household.

 

 

 

 

How do you dress up your fall/winter vegetables? I love roasting root veggies. It keeps it simple and tasty.

 

 

Enjoy!

~Lyn

 

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