Rice & Pigeon Peas

Ingredients:
Rice – 2 Cups (boiled)
Pigeon Beans – 2 Cups (different brands available)
Turmeric – ½ Teaspoon
Cumin – ¼ Teaspoon
Black Pepper – ¼ Teaspoon
Green Onion  – 1 Tablespoon (finely chopped)
Onion (Cooking) – 1 Small (chopped)
Sweet Pepper (Red) – 1 Small (chopped)
Carrots (Optional) – 2 Small (chopped)
Cilantro  – 1 Tablespoon (finely chopped)
Garlic – ½ Teaspoon (minced)
Olive Oil – 2 Tablespoons
Salt (Sea) – 1 Teaspoon (level)

Method:

• In a wok, heat the oil and sauté the onion and garlic for about two minutes on medium heat.
• Add the pigeon peas and sauté for another two minutes.
• Add carrots (optional) and sweet pepper and sauté for another two minutes.
• Add the salt, black pepper, turmeric, cumin, green onions and cilantro – stir well and cook for another 3-5 minutes.
• Add the boiled rice, mix well.
• Mix well and drizzle with olive oil.
• Cover and let it stand for about five minutes. Enjoy!

 

Curry Cabbage

Ingredients:
Cabbage – 1 Small (chopped fine)
Garlic – 1 Teaspoon (minced)
Onion – 1 Small (chopped)
Cilantro – 2 Tablespoons (chopped)
Pimento Pepper – 2 (chopped)
Curry Powder – 1 Tablespoon
Cumin – ½ Teaspoon
Turmeric – ½ Teaspoon
Olive Oil – 2 Tablespoons
Water – ½ Cup
Black Pepper – ¼ Teaspoon
Salt (Sea) – 1 Teaspoon (level)

Method:

1. Mix the curry powder, turmeric and cumin in a small bowl with ¼ cup of water.
2. In a medium pot, heat the oil and sauté the onion and garlic for about two minutes – until golden brown.
3. Add the curry mixture to the pot.
4. Lower the heat and let it cook for about five minutes until you have a creamy curry sauce.
5. When it starts to stick to the pot, add the cabbage and stir to mix it into the curry sauce.
6. Cover the pot and let it simmer on low heat for about ten minutes.
7. Add cilantro, pimento pepper, black pepper and salt to taste.
8. Stir well and add the remaining ¼ cup of water.
9. Cover the pot and cook on medium heat for 15-20 minutes until the water dries up. Enjoy!

Spinach in Coconut Milk

Ingredients:
Spinach – 2 packs (baby)
Coconut Milk – ½ Cup
Garlic – 1 Teaspoon (minced)
Onion – 1 Small (chopped)
Pimento Pepper – 2 (chopped)
Olive Oil – 1 ½ Tablespoons
Thyme – 2 or 3 Sprigs (fresh)
Black Pepper – ¼ Teaspoon
Salt (Sea) – 1 Teaspoon (level)

Pimento Pepper

Method:

1. Wash and drain spinach.
2. In a medium pot, heat the oil and sauté the onion and garlic for about two minutes.
3. Add spinach, little by little, until all is in the pot – it will shrink.
4. Cover and let it cook on low heat for about ten minutes.
5. Add coconut milk, thyme, pimento pepper, black pepper and salt (to taste).
6. Stir well.
7. Cover and cook for about twenty minutes on medium heat – until liquid dries out. Enjoy!

Rice & Red Kidney Beans

Ingredients:
Rice – 2 Cups (boiled the day before and kept in the fridge)
Kidney Beans – 1 Cup (OK to use black-eyed peas instead)
Turmeric – ½ Teaspoon
Cumin – ¼ Teaspoon
Black Pepper – ¼ Teaspoon
Onion (Sweet) – 1 Small (chopped)
Garlic – ½ Teaspoon (minced)
Parsley – 1 Tablespoon (finely chopped)
Olive Oil – 2 Tablespoons
Salt (Sea) – 1 Teaspoon (level)

Method:

1. In a large frying pan, heat the oil and sauté the onion for about two minutes.
2. Add the garlic and sauté for another two minutes.
3. Add the turmeric, stir it well and immediately turn down the heat to low.
4. Add beans (or peas) and rice and mix well.
5. Add cumin, chopped parsley, pepper and salt (to taste).
6. Mix well and drizzle with olive oil.
7. Remove from heat, cover and let it stand for about five minutes. Enjoy!

Butternut Squash

Ingredients:
Squash (Butternut) – 1 Small
Cumin – ¼ Teaspoon
Olive Oil – 1 ½ Tablespoons
Sugar (Brown) – 1 ½ Tablespoons
Onion (Cooking) – 1 Small (chopped)
Garlic – ½ Teaspoon (minced)
Ginger – ¼ Teaspoon (fresh ground)
Thyme – 2 Sprigs (fresh)
Black Pepper – ¼ Teaspoon
Salt (Sea) – ½ Teaspoon

Method:

1. Cut the squash, remove seeds and peel.
2. Cut the squash into small pieces.
3. In a medium pot, heat the oil and sauté the onion, ginger and garlic until the onion is soft.
4. Add the chopped squash.
5. Cover and cook on low heat for about fifteen minutes until the squash starts to get soft.
6. Add pepper and salt (to taste).
7. Add brown sugar and cumin.
8. Mix well, cover and cook for about twenty minutes.
9. Use a potato masher to mash the squash until it looks like butter. Enjoy!