I've been craving soup and stew in these cold temps. I recently visited my friend Candice and she made tomato soup for dinner. It was yummy so I decided to make my version instead of my go-to butternut squash soup. I loooove this kind of pureed soup. There is something so comforting about the warm velvety soup especially with a piece of buttery garlic bread to dunk in it. Excuse me while I go heat up another bowl!Read More
Mashed Sweet Potatos
Folow these instructions for my sage sweet mashed potatoes. This time around I️ used stock instead of cream and it was magically delicious. I️ also omitted the sage from the boiling process
For the brown butter simply melt 1/2 stick of butter on medium know heat in a metal or light colored pot. You want to have clear view of the color change as itnhappens. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
The milk solids will cook faster and you'll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles.
Make sure that all the veggies are cut into even pieces so they cook evenly. You can use whatever vegetables, potatoes, or squash that you have in your house. Add two tablespoons of maple syrup or balsamic for extra caramelization.
What you'll need:
- tomatoes on the vine
- 3 red bell peppers, seeded and diced
- 1 red onion, quartered
- 2 tbs Fresh herbs (I used thyme, rosemary, and a little bit of sage)
- 3 minced garlic cloves
- Salt & pepper
- 1/4 cup olive oil
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine veggies, spices, and oil. Spread evenly on a large roasting pan.
Roast for 30 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Slow baking salmon leaves the fillets incredibly moist and tender.Read More
I make this Butternut squash soup all the time in the fall. Its so easy and you can remix it so many different ways. I’ve used my jerk seasoning, cream, curry, jalapeño, and more. I’ve made the simplest version here if you want to put your own spin on it add your seasoning of choice to the squash right before you roast.Read More
I grew up eating and growing greens. So you can imagine that I’ve prepared and eaten them many different ways. This is my current favorite way to enjoy them. There is something comforting about the flavor of the fire roasted tomato goodness and it creates to most tasty pot liquor. My favorite ways to eat them are with a classic herby baked chicken with mashed sweet potatoes or overtop grits. This is an amazing hearty meatless option for shrimp and grits.Read More
This is the dish that you prepare when you don't feel like making anything. Perfect for when you're hosting your own dinner party and you need something quick and easy to pull together.Read More
I'm not a huge turkey fan, but a few years ago, I volunteered to make the turkey for my family I made it my mission to figure out how to make it magically delicious. So there were two things that I wanted to address when making my turkey. First, roasted whole turkey tends to be dry and second, it tends to be a bit bland.Read More
Recently I hosted a jerk making workshop at Nubian Hueman with my girl DJ Jaz Dux. We vibed out to nothing but reggae chunes, drank rum punch, and made our own jerk (recap coming soon)! I already talked about how much I love jerk and why I was inspired to do this workshophere. I tried this recipe several different ways, more sweet, more heat, and no garlic and I love this version of it.
As I told my workshop guests, use this recipe as a base and then tweak to suite your taste, you can add more sweet or heat depending on what you're cooking. There are so many different ways that you can use jerk, I'll post recipes for the butternut squash crostini, jerk hummus, and jerk chicken kabobs that I served at the event shortly.
What You'll Need
- 1/2 cup scallions
- 1 medium size onion (red or white)
- 2-4 scotch bonnet pepper (or habanero) (seeds in if you want more fiyah)
- 2 tablespoons of fresh thyme leaves
- 1 teaspoon grated ginger
- 3 cloves garlic
- 4 tablespoons dark brown sugar
- 4 tablespoons allspice
- 1-2 tablespoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup tablespoon soy sauce
- 2 tablespoons vinegar
If you have a really good quality blender or flood processor you wont need to cut the fresh ingredients too finely. I have a Blendtec so I gave everything a rough chop.
With the spices the fresher the better, if you can get your hands on whole fresh spices and grind them yourself in a spice or coffee grinder then it will really enhance the flavor.
Add all your ingredients and pulse to your desired texture. Store in your refrigerator for up to a month.
This blend tastes amazing right out of the blender but I think it tastes a little bit better if you let it mature in the refrigerator for at a day or two.
All my spicy food memories are happy and free! Waist whining, blood rushing to my lips, dirt roads in Jamaica, BBQ, and bloodclot chunes! Naturally I want to recreate the good vibes and share them with you. In this edition of Something Good join me for a jerk making workshop, with spices from Bazaar Spice, so you can create your own spicy food memories. Vibe to music provided by the one and only DJ JAZ DÜX, eat small bites, and enjoy delicous rum punch made by me! Get your tickets early so that I know how much rum to buy.
I can't eat a boring salad. There is simply no reason to. I'm on a forever quest to make new and interesting simple salads that taste delicious. My most recent obsession is grilled salad. After you make this salad head on over to my other grilled salad recipe and get you some.
What You'll Need
- 2 heads of romain lettuce
- Fresh parmesan
- Grape tomatoes
- Fresh lime juice
- Olive oil
- Caesar dressing
Cut each head in half lengthwise and wash thoroughly. Get in the nock and crannies being careful not to rip the leafs off the head. Carefully slice the brown part off of the bottom of the stem, make sure you keep it in tact. Dry the lettuce really well and set aside.
I used a stove top cast iron grill pan, but feel free to use a traditional grill. Cut tomatoes in half lengthwise (I used two heaping handfuls) and place them in a bowl. Season with salt and pepper to taste, I also added a dash of onion and garlic powder and a pinch of cumin, however those ingredients are optional. Squeeze juice of one lime and drizzle olive oil over top. You want there to be extra liquid to spoon on the grilled lettuce.
With the lettuce facing inside out, drizzle a bit of olive oil, not too much, and season with a pinch of salt and pepper. Place each head inside facing down on the grill. The heat should be pretty hot so that you get those glorious grill marks and a bit of smokey flavor. This will take just a few minutes.
Serve immediately, if you let it sit the lettuce will wilt and that's not cute! Spoon the tomatoes overtop the lettuce along with some of that good juice. Using a veggie peeler to shave off as much of the fresh Parmesan as you like. I added a small amount of Caesar dressing on top. What's one more drizzle?
I served this salad with a simple baked chicken made with salt, pepper, fresh herbs and lemon. Enjoy!